Name: Kathryn Scott Rhodes.
Background: I was born and raised in LaGrange. I had hair salons in Atlanta, LaGrange and Columbus for years before retiring in 2002 in Pine Mountain. My daughter was working at Katie’s and the owner, Ben Thompson, needed someone in the kitchen so I came out of retirement to work there.
Family: I have a daughter, Nancy Hinckley, and son-in-law, Jeff; a son, Jack Barton, and daughter-in-law, Connie; three grandchildren: Brandi Williams, Justin Pannell and Gerry Barton; and four great-grandchildren: Hunter and Tyler Williams, and Paige and Reagan Pannell.
Job: Currently, my daughter and I own Katie’s Too Restaurant, where I’m in charge of the kitchen. I was a hair stylist for 54 years before retiring.
Hobbies, activities: I raise chickens, peafowl and birds. Bee keeping is also a hobby of mine. I love fishing with the great-grandchildren when we have time.
How did you learn to cook? My mother could take nothing and make something edible out of it, and I learned by helping her.
What is your favorite memory of cooking or being in the kitchen? There were seven of us, so we were always cooking something. Whatever was in season was what we had to eat.
What ingredient is always in your pantry or refrigerator? Sugar.
What is your favorite cooking tool? Large cooking pots because I keep adding to my dishes. I taste as I cook, which is very important.
Do you have a favorite cookbook? I love cookbooks, and have hundreds. I read them like some people read a newspaper or magazine.
What would people be surprised to find in your kitchen? At home there are seven birds in the kitchen talking to me while I cook.
When you go out to eat, what is your favorite thing to order? A good hamburger with all the trimmings.
What recipe is your comfort food that reminds you of home? Vegetable soup and cornbread. It’s what mama made with whatever she had.
Do you have a favorite cost-saving cooking idea? Don’t throw out leftovers. Freeze or can them for soup or casseroles for later.
What was your biggest disaster in the kitchen? When the top came off the pressure cooker while cooking. What a mess to clean up off the ceiling, walls and floor. It looked like a bomb went off.
What is your “old faithful” recipe that you rely on time after time? Sour cream pound cake.
What is the weirdest thing you ever ate or cooked? Shark, and it wasn’t good to me.
Final note: I invite everyone to come to Katie’s Too and enjoy our southern home cooking like your mama used to cook.
Chicken Pot Pie
3 pounds chicken, cooked and chopped
2 cups broth
1 can celery soup
2 hard boiled eggs
1 (24 ounce) can mixed vegetables
1/4 cup margarine
1 cup self-rising flour
1 cup whole milk
1 dash pepper
Cook chicken and cool. Mix soup and broth and bring to a boil. Grease a 2-quart casserole dish. Place chopped up chicken, chopped eggs and mixed vegetables in the casserole dish. Pour broth and soup over the mixtures. Mix flour, margarine and milk together. Pour over chicken and vegetable mixture. Do not stir. Bake at 325 degrees until crust is brown.
Strawberry Nut Salad
1 (3 ounce) box strawberry gelatin
1 cup hot water
1 (10 ounce) package frozen strawberries, drained
1 (20 ounce) can crushed pineapple, drained
1 ( 16 ounce) carton sour cream
1 cup chopped pecans
Mix together gelatin and hot water, then let cool. Add strawberries, pineapple and nuts. Pour half of the mixture in a 9x13x2-inch pan. Chill in refrigerator until firm. Spread a layer of sour cream on top of strawberry mixture. Top with remaining strawberry mixture. Chill until firm.
Sour Cream Pound Cake
2 sticks butter (not margarine)
2 cups sugar
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
1 (8 ounce) carton sour cream
In large bowl, cream butter and sugar. Beat eggs and add to creamed butter and sugar. Sift together flour, salt and baking soda and add to mixture. Stir well. Add flavorings and sour cream; beat well. Put in greased and floured tube pan. Bake at 325 degrees for 60 to 70 minutes. Cool 10 minutes before removing.
Note: Batter can be divided into three small loaves. Bake about 30 to 40 minutes. The cakes can be frozen.
Quick Coconut Cake Squares
Serve this cake with coffee in the morning or as a snack in the afternoon.
1 1/2 cups Bisquick
1 (1 pound) box light brown sugar
4 eggs, slightly beaten
1/3 cup vegetable oil
1 cup shredded coconut
1 cup coarsely chopped pecans
Preheat oven to 250 degrees. Combine Bisquick and brown sugar in a large mixing bowl. Make a well in the center. Pour eggs, oil, coconut and pecans into the well and stir to combine. Pour batter into a generously buttered 9x13-inch baking pan. Bake for 45 minutes. Cool and cut into squares.