BY ANN CIPPERLY
OPINION —
With a love of gardening and cooking, Jan Carlock enjoys preparing garden fresh vegetables for her family. Jan and her husband, the Rev. Mark Carlock, also enjoy gathering family together in their home, and each of the grown children brings a specialty dish. Jan is sharing her vegetable recipes, as well as the favorite dishes prepared by family members.
When Jan was growing up in Phenix City, her family lived in a neighborhood where everyone was growing flowers in their yard, except for her family that grew vegetables. Her family also had a farm in Society Hill where they moved when she was 18 years old.
Every summer, her mother would can or freeze squash, peas, peaches and tomatoes. Jan would help with the garden and developed a love for growing vegetables. After she was grown, she would always have at least a few tomato plants.
When Jan was 19, she applied at a nursing school and was told she would never be a nurse. While that would have discouraged most people, it made her more determined. She received a licensed practical nurse degree at Opelika Tech and then worked for five years at Lee County Hospital, now East Alabama Health.
Jan attended Southern Union where she received her RN, registered nurse, degree and attended the University of North Alabama. She worked at EAH for 30 years. She was also a nurse in Florida for three years during her first marriage. She retired last September from VIVA Health insurance, but kept her license in case she wants to return to nursing.
Mark was a history teacher, coach and special needs teacher in Georgia before meeting Jan, and he then taught special needs in Alabama for 10 years. He is the pastor at Society Hill Baptist Church and works for EAH North, a mental health facility, teaching children in short term stay.
Jan feels blessed that her three grown children and five grandchildren all live in Opelika. They are: Shane and Audrey Newsome, who have two children, Carter, 13, and Susie, 10; Hunter and Laural Pennington, who have a daughter, Hazel, 19 months old; and Kaci and Chandler Johnson, who have two children, Laney, 6 months old, and Daniel, 2.
“I am now a full-time Gran Jan, and I love it,” Jan said.
Her daughter, Kaci, is a nurse at EAH. Jan goes to her house at 5:30 a.m. to pick up Laney and Daniel, then takes Daniel to daycare. After lunch, she picks up Laural and Hunter’s daughter, Hazel, who attends Trinity Church Preschool.
At get-togethers, the family helps by bringing a dish. When Audrey took her grandmother’s recipe for Asparagus Casserole, everyone liked it so much that she prepares it often. In the 1960s, Audrey’s grandmother entered the recipe in a national contest and received second place.
Hunter will make mac and cheese or French Onion Rice, while Kaci’s most popular dish to take is Brown Butter Chocolate Chip Cookies.
“I like that my kids bring dishes when we have a get-together,” Jan said. “I don’t have to do all the cooking.”
She especially enjoys preparing garden fresh vegetables for the family gatherings. Her Tomato Pie is a favorite and is prepared using two kinds of cheeses. Other recipes include squash, okra, eggplant and green bean dishes. She uses seasoning salt and garlic to enhance the flavor of vegetables and Italian seasoning on tomatoes.
Jan creates an easy caprese salad by combining sliced tomatoes and sliced fresh mozzarella cheese with basil and a drizzle of balsamic vinegar glaze.
About 15 years ago, Jan and Mark began having two above-ground garden plots that they manage, and sometimes there are enough vegetables to give away. They also have a farm in Society Hill. Jan encourages others to garden, as it is fun exercise, and you are rewarded with fresh vegetables.
Jan plants seeds every year in their two raised beds. Her tips for backyard gardening include:
- Plant one basil plant to every four tomato plants, as it helps with pests and improves the taste of tomatoes.
- Plant marigolds around the border of your garden to deter pests.
- Overwatering is just as bad as underwatering your plants. Plants need consistent water.
- Water in the morning at root level and not overhead.
Another of Jan’s main interests is being involved in Relay For Life, the number one fundraiser for the American Cancer Society. The event is a time to celebrate survivors of cancer and remember those who were lost. Jan, a five-year cancer survivor, has been involved in Relay For Life for at least 25 years.
Next year, the fundraiser to fight back against cancer will be held the last Friday in April in downtown Opelika, and volunteers are always needed.
As a minister’s wife, Jan also has a heart for being involved at their church where they have served for 25 years.
Jan has worn many hats in caring for others, beginning with being a nurse for many years. Now, in retirement she spends her days enjoying grandchildren, gardening and cooking.
“Mark is getting as excited about keeping grandkids as much as I am,” Jan said. “I got a T-shirt with all their names on it that says, ‘I am not retired. I am a full-time Gran Jan.’”
Look over Jan’s and family members’ favorite recipes to include a few in your menus this coming week. Try her fresh vegetable recipes before the season ends. - Jan’s Tomato Pie
9-inch deep dish pie crust
3-4 red tomatoes
1 bunch green onions, chopped (reserve ¼ of bunch)
6 slices bacon, cooked crispy and chopped
Fresh basil leaves to taste
8 oz. block sharp cheddar cheese, grated
8 oz. block pepper jack cheese, grated
1 cup mayonnaise
½ cup sour cream
1 Tbsp. Italian seasonings
Salt and pepper to taste
Slice tomatoes ¼-inch thick and place on paper towel lined baking sheet. Salt tomatoes and place another layer of paper towels on top to absorb as much water from the tomatoes as possible (about 30 minutes).
While tomatoes are draining, prepare crust by pricking it with a fork. Bake crust in a 350 degree preheated oven for about 7 minutes (this will help crust not to be soggy).
Layer drained tomatoes in prepared crust. Sprinkle tomatoes with pepper, Italian seasoning, crumpled bacon, chopped green onions and torn basil leaves.
In a separate bowl, mix cheddar cheese and pepperjack cheese with mayonnaise, sour cream and the reserved ¼ bunch of green onions.
Place cheese mixture on top of pie and spread to the edges.
Place pie on a baking sheet and bake for 30 minutes at 350 degrees. Cheese should be lightly brown on the edges. Remove from oven and allow pie to cool for 15 minutes prior to serving.
Decorate with extra fresh basil.
Roasted Vegetables
1 medium purple onion, sliced
2 yellow/orange or red bell peppers, sliced
1 cup cherry tomatoes
¼ cup olive oil
1 packet dry ranch dressing
Black pepper to taste
Preheat oven to 425 degrees. Toss vegetables in olive oil and spread out on a large baking sheet. Sprinkle dry ranch dressing and pepper over vegetables. Place baking sheet in oven and roast vegetables, stirring at least once, until onions start to caramelize and peppers begin to char.
Squash Casserole
6-8 squash, cut into rounds
1 medium white onion, chopped
1 egg
1 cup sharp shredded cheese
¾ cup mayonnaise
¾ packet dry ranch dressing
1½ stick melted butter, divided
1 sleeve crumbled Ritz crackers
Salt and pepper to taste
Cook squash and onions with ½ stick butter until soft; drain most of liquid. Combine cooked squash mixture with egg, cheese, mayonnaise, dry ranch dressing, salt and pepper and place in sprayed casserole dish.
Mix one stick butter and crumbled crackers together, and place on top of squash mixture. Bake in a 350 degree oven until the topping is browned.
Roasted Fresh Okra
12 small to medium okra pods
2-3 Tbsp. olive oil, reserving a little
Southwestern Seasoning, purchased or make your own, optional
To make your own seasoning:
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. smoked paprika
Combine and mix well.
Add olive oil to a cast iron skillet and heat until hot. Slice okra pods in half lengthwise. Toss okra in olive oil and sprinkle with seasoning. Place okra in hot skillet cut side down and cook until slightly charred, then turn over and cook back of okra until slightly charred.
Baked Green Beans
My grandson, Carter, loves these green beans and asked that we have them at every family get-together.
2 large cans cut green beans or fresh green beans partially cooked
6 slices thick cut bacon, cooked crispy and crumbled (reserve 1 Tbsp. of bacon grease)
1 cup brown sugar
¾ cup low-sodium soy sauce
1 stick melted butter
2 cloves garlic, minced
2 tsp. onion powder
Drain and rinse green beans. Place beans in a casserole dish and sprinkle chopped bacon over top. Mix brown sugar, soy sauce, melted butter, minced garlic and onion powder together. Pour over beans and mix.
Place in 350 degree oven for about 45 minutes, stirring a couple of times.
Roasted Eggplant
When roasting eggplant or any other vegetables, you can use your favorite seasonings. Try different seasonings to find your favorite.
2 medium eggplants, cut in circles
Olive oil for tossing eggplant pieces
Italian seasoning
Salt and pepper to taste
Preheat oven to 425 degrees. Place cut eggplant on parchment paper lined baking sheet. Toss cut eggplant in olive oil and sprinkle seasonings on both sides. Roast at 425 degrees for about 25-30 minutes until brown. Serve warm.
Brown Butter Chocolate Chip Cookies
Kaci Johnson
1 stick unsalted butter
½ cup granulated sugar
½ cup packed dark brown sugar
1 large egg
1 tsp. vanilla extract
½ tsp. salt
½ tsp. baking soda
1⅓ cups all-purpose flour
½ cup mini semisweet chocolate chips
½ cup dark chocolate chunks
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small saucepan over medium heat, melt butter. Continue cooking, stirring frequently, until butter turns golden brown and develops a nutty aroma. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together browned butter, granulated sugar, dark brown sugar, egg, vanilla extract, salt and baking soda until the mixture becomes smooth, thick and ribbon-like.
Add flour and mix just until combined. Fold in mini semisweet chocolate chips and dark chocolate chunks until they are evenly distributed throughout the dough.
Scoop dough into evenly sized balls and place them about two inches apart on prepared baking sheet.
Bake for 10 to 12 minutes, or until they are lightly golden and the centers are just set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
French Onion Rice
Hunter and Laural Pennington
1 cup uncooked white rice
1 (10 oz.) can of condensed French onion soup
1 (10 oz.) can of beef broth
½ cup butter, sliced
Salt and pepper as needed
Preheat oven to 425 degrees.
In a square baking dish combine rice, soup and broth. Cut butter into slices and place on top of the mixture. Cover with foil and bake for 30 minutes.
Remove cover and bake 30 minutes more.
Audrey’s Grandmother’s Asparagus Casserole
This casserole was created by Audrey Newsome’s grandmother, Susan Word Davie, in 1962 for a recipe contest with the National Almond Growers Exchange. She won second place. Audrey’s family served it every Thanksgiving and Christmas when she was growing up, and now we are glad to add it to our holiday tradition.
1½ cups Ritz cracker crumbs
1 stick melted butter
2 cans asparagus spears, drained (can use fresh asparagus partially cooked)
½ cup toasted slivered almonds
4 oz. jar diced pimentos, drained
3 Tbsp. all-purpose flour
4 Tbsp. butter
1 ½ cup milk
One 5 oz. jar Kraft Old English Sharp Cheddar cheese
Mix cracker crumbs and melted butter and press on bottom of an 8 x 8-inch baking dish. Save a few crumbs for the top. Add a layer of asparagus, pimento and nuts.
To make sauce: melt 4 Tbsp. butter on medium low heat and blend in flour until smooth, add milk and cheese. Cook until thick, stirring almost constantly, (this can take around 15 minutes). Pour cheese sauce over the asparagus mixture.
Sprinkle the reserved cracker crumbs on top. Bake at 400 degrees for 30 minutes or until casserole is bubbly and a little brown on top.
Double recipe for a 9 x 13-inch pan.
Cornbread Dressing
This cornbread dressing is a combined recipe from my mother, Sue Newsome, and my mother-in-law, Wanda Carlock. My mother always insisted that we use an “old fat hen” to make our chicken broth, but you can use purchased broth.
2 large pans 1-2 day old cornbread, crumbled
3 biscuits 1-2 days old, crumbled
1 whole hen (you can use 4 cups boxed chicken broth and skip this part)
1 large, chopped onion
1 bunch chopped celery
3 large eggs
2 sticks butter, separated
2 green apples, peeled and finely chopped
Poultry seasoning to taste
Salt and pepper to taste
If using a hen (neck and giblets removed) to make broth, place in a crockpot with 5 cups water, one stick of butter, 1 tsp. salt, 1 Tbsp. pepper and 1 Tbsp. poultry seasoning. Cook on low for 8 hours or until hen is done. (I prepare broth a day ahead.) Use hen for another recipe.
Sauté onion and celery in 1 stick melted butter until soft. In a large bowl, mix cornbread, biscuits, eggs, green apples, onion/celery mixture and 4 cups chicken broth. Salt and pepper well and add at least 4 Tbsp. poultry seasoning (depending on your taste). Mix well. Mixture should be wet with broth or add more.
Pour mixture into a greased, large baking pan. Bake at 375 degrees for about an hour or until done. Top should be lightly brown and slightly firm.
Serve with cranberry sauce.
Cornbread
3 cups Martha White self-rising cornmeal
1 egg
½ cup olive oil
1½ cups whole buttermilk
Vegetable oil to cover bottom of skillet
Preheat oven to 425 degrees. Cover a 12-inch skillet with enough vegetable oil to coat the bottom. Mix corn meal, egg, olive oil and buttermilk together. Mixture should be a soupy texture, if not, add more buttermilk.
Place mixture in prepared skillet and bake in a 425 degree oven for approximately 20 minutes. Edges and bottom should be dark brown.
Cinnamon Cheesy Bread
This is a favorite at our church’s Fall Festival Cake Walk.
Two rolls of Pillsbury Dough Sheets (may use crescent roll if unable to find dough sheets)
Two 8 oz. pkg. cream cheese, softened
1½ cups sugar
1 tsp. vanilla
1 Tbsp. lemon juice
2 tsp. cinnamon
½ stick melted butter
Cinnamon sugar (mix 1 tsp. cinnamon and 2 Tbsp. sugar together)
Cooking spray
Preheat oven to 325 degrees. Light spray a 9 x 13-inch baking pan with cooking spray.
Roll out one dough sheet on bottom of pan. With a hand mixer, mix cream cheese, sugar, vanilla, lemon juice and cinnamon.
Place cream cheese mixture on top of prepared dough sheet and top mixture with second dough sheet.
Add melted butter to top of dough sheet and spread out until sheet is covered. Sprinkle top with cinnamon sugar.
Place dish in oven and bake for 30 minutes until golden brown.
