The Richmond Register

Recipes

January 23, 2014

Home cooking bonds the Culton sisters

MADISON COUNTY — Fours sisters from the Culton family share a bond of good home cooking.

The sisters are: JoEtta Culton Dunn, Joyce Culton Smith, Betty Culton Oliver and Kathy Culton Smith.

JoEttta and Joyce grew up in the kitchen helping their mother, Marie Culton, cook and prepare meals for a family of eight.

Betty and Kathy learned later in life simply because, early on, they usually washed the dishes.

Kathy said she learned to cook after she got married. Kathy’s one bad experience was cooking pinto beans in a Crock-Pot. It’s always best to measure dry beans, she learned.

The girls grew up on a farm in rural Madison County. Their family always had a big garden and loved to cook fresh vegetables.

All four sisters agree on one thing :they make cornbread just like their mother did, and that’s a great family tradition. The family has been making that way for more than 40 years.

The sisters love getting together for family gathering and sharing the bounties of good cooking.



You’ll be lucky if you get a bite of this cake

Crust

Ingredients:

2 c. flour

2 sticks butter, melted

1 c. pecans

Mix and bake at 375 for 30 mins.

Middle

Ingredients:

1 (8 oz) container Cool Whip

2 c. sugar

8 oz cream cheese

Mix and put on top of crust.

Top

Ingredients:

3 small boxes instant butterscotch pudding

4-1/2 c. milk

8 oz. Cool Whip

Mix pudding and milk together and put on next. Put Cool Whip on top of pudding. Sprinkle w/ pecans.

Betty Culton Oliver

------------------------------------------------------

Pimento cheese

Ingredients:

8 oz Velveeta

4 oz. pimentos

1 c. mayonnaise

1 c. pecan pieces

In mixing bowl, chunk Velveeta into small cubes. Pour in pimentos and mayo and mix with mixer until Velveeta is broken down. You may need to add more mayo to keep mixture moist. Add in pecan pieces and mix again. Chill and serve.

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