The Richmond Register

January 23, 2014

Home cooking bonds the Culton sisters

By Liz Denny
Register Feature Writer

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



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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.



Kathy Culton Smith



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Peach cobbler

Ingredients:

1 stick butter, melted

1/2 c. sugar

2 tsp. baking powder

4 tsp. salt

1/2 c. milk

1 c. flour



Mix all together. Pour batter into baking pan. Pour 1 qt warmed peaches over batter. Bake at 350 for 45 minutes.



JoEtta Culton Dunn







Easy Crock-Pot roast

Ingredients:

1 lb roast

5-6 potatoes, cut into quarters

1 c. carrots

1 can cream of mushroom soup

1 can beef broth

1 pkg onion soup mix



Combine cream of mushroom, beef broth, and onion soup in Crock-Pot. Add in potatoes, carrots, and roast. Cook on low for 8 hours.

Feeds five to six



JoEtta Culton Dunn



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Fresh Apple Cake

Ingredients:

1-1/2 c. vegetable oil

2 c. sugar

3 eggs, beaten

2 tsp. vanilla extract

3 c. self-rising flour

1/2 tsp. cinnamon

2-1/2 c. apples, peeled, cored, and diced

1 c. chopped walnuts

1 container cream cheese frosting



Preheat oven to 325. Grease a 10-inch bundt pan.

Beat together the oil, eggs, vanilla, and sugar.

Sift together the flour and cinnamon and add to egg mixture.

Stir in apples and nuts.

Pour into pan and bake for about an hour and 15 minutes, or until cake tester comes out clean.

Cool and frost with cream cheese icing.



Joyce Culton Smith