BY ANN CIPPERLY
With a love of cooking, Lyndal Curry enjoys presenting cooking classes to nonprofit organizations, her Bible study and friends. Lyndal has gathered a collection of recipes from the many places she and her husband, Tim, have lived, and they have both had interesting careers.
Three years ago, Lyndal began giving cooking classes during the biannual sessions at Building Hope, an auxiliary of Christian Women’s Job Corps of Lee County. Many of the ladies in the class are learning English as a second language and are interested in the foods in this country. Lyndal has taught them how to make many southern favorites and foods to cook for American holidays.
She recently gave a class on how to make Chicken and Dumplings, which was popular. The ladies taking the class
ask Lyndal questions, and she asks them about the food they cook and their celebrations. Lyndal has learned that the ladies taking the class cookmany vegetables and few desserts. They generally prefer muffins or a dessert that isn’t too sweet.
Lyndal has also given cooking classes for her Bible study group and the Trinity Women’s Ministry. Her Bible study gets together a couple of times a year for a cooking class. Lyndal will cook a meal, and those attending will help with chopping the ingredients. Once the meal is prepared, they sit down and enjoy the food and fellowship.
For the Trinity Women’s Ministry, Lyndal taught a class on how to make Chicken Enchiladas. For this class, the ladies brought ingredients to make their own as she was teaching. The ladies then took their prepared dish home to bake for their family at dinner.
Growing up in Atlanta, Lyndal learned a great deal about cooking from her grandmother who prepared meals from scratch. She spent summers with her grandmother, who lived in Charlotte, North Carolina.
“We had a fabulous time in the kitchen,” Lyndal said. “We would cook together, creating delicious cakes and other baked goods.”
Lyndal’s father, Bill Myrick, grew up on a large farm in Slapout in Elmore County. He was the lifestyle editor for
the Atlanta Journal and Constitution newspaper. When Lyndal was a teenager, the family moved to Birmingham where her father worked for the Birmingham News.
Tim, who is from Birmingham, did not meet Lyndal until they were students at Auburn University. After Lyndal and Tim graduated and married, they moved to Birmingham for Tim to accept a position at US Steel. Over the years, they lived in various places, including Memphis, Tennessee, Oregon and two places in San Francisco before returning back to the South.
When they moved to San Francisco, Tim worked for BHP Steel, and Lyndal worked part-time for the city of Concord at the parks and recreation center. While they were in the San Francisco area, Lyndal collected recipes for good Mexican food. She was interested in learning about ethnic cooking at the different places they lived.
“When we decided to leave San Francisco we stepped out in faith and moved to the Pensacola area for Tim to work for a local steel company,” said Lyndal.
After Tim got tired of corporate life, he decided to become a fireman and attended fire school and paramedic school. He worked for the Mobile Fire Department.
Lyndal taught at the University of South Alabama. They also lived in Spanish Fort before moving to Auburn in 2011. The couple both taught at Southern Union and worked part-time at the medical school on
the Auburn University campus. Currently, Lyndal does some work with Southern Union’s nursing school, while Tim is a standby paramedic for the college’s athletic teams.
The Currys have two daughters. Brennan and her husband, Justin Townsend, live in Greenville, South Carolina and have three children: Eliza, 16; Rhys,14; and Ann-Marin, 12. Their other daughter, Erin, and her husband, Jeff Radford, live on a farm in Andalusia. They have two children: Saxby, 19, who is in the Navy, and Alcee, 17.
Lyndal said she enjoys entertaining, and she will prepare most of the meal in the morning. She suggests getting everything done ahead of time when entertaining, so as guests arrive you are relaxed and not rushing around.
She has an herb garden and adds a variety of fresh herbs to dishes to enhance flavors.
“I like to build meals around fresh herbs I’m growing at the time,” Lyndal said. “I also like to use umami that gives an earthly, different flavor and dimension.”
To cook healthier, she substitutes coconut oil for baking desserts, and avocado or olive oil for savory dishes. She doesn’t use processed oils. Avocado oil is better for cooking foods at a higher temperature. One of her favorite recipes is Cathead Biscuits, and she will often double the recipe. After they are rolled out and cut, she freezes them and takes out one at a time to bake when needed.
“It takes a little time to make, but you know what is in the them, and there are no preservatives or additives,” she said. “To keep it simple, sometimes I will put the dough in the skillet, then score it into squares and bake.”
She discovered a way to boil eggs that are easy to peel. She puts them in a steamer basket over water and boils for 12 minutes. Then the eggs are placed in ice water. They are easy to peel every time.
The Almond Stuffed Croissants recipe is a favorite to make for Sunday school class breakfasts, and they are always popular. She buys the croissants and freezes them until needed, and uses almond paste in the yummy filling. Almond paste can be found on the baking aisle at grocery stores.
If you are looking for a different healthy vegetable to serve your family, try Lyndal’s flavorful recipe for baby bok choy. She buys the bok choy at a local Asian market, and it is inexpensive for a large amount.
The next time you cook or purchase barbecue pork, save extra to make her recipe for Brunswick Stew. You can use a rotisserie chicken and quickly prepare a big pot of the stew. It freezes well and is good to have on hand to serve with cole slaw and cornbread for a hearty meal.
“I like to share my recipes that I have collected from friends along the way,” said Lyndal. “I generally have a story with each recipe that brings back memories of friends
and good times. I think cooking is a special gift. People have different talents. I feel cooking is the talent the Lord has given me. I feel I need to share it since there are people who could benefit from it, and I enjoy it.”
MITCHELL’S CHICKEN AND DUMPLINGS
• 1 rotisserie chicken, pull off meat and shred
• 12 cups water
• 3 Tbsp. Tone’s chicken base or similar product
• 1 Tbsp. each chopped fresh parsley, basil, rosemary (or 1 tsp. dried of each herb)
• Fresh ground pepper to taste
Lightly boil chicken base and herbs in water while you make the dumplings. Dumplings:
• 2 cups self-rising flour
• 1⁄2 cup oil
• 3⁄4 cup chicken stock (not from the 12 cups above)
For dumplings, mix ingredients well, then roll dough out on countertop. Continue to roll until the dough is thinner than pie crust dough. Cut dough in long strips 11⁄2-inch wide.
Lay one strip at a
time on the surface of the lightly boiling stock until the top is covered. Now, very gently press the strips under the stock with a spatula until theysink.
Next, repeat by laying another set of strips going the opposite direction. Sink them gently with
the spatula. Continue crisscrossing the strips until all are in the stew. Cover and simmer for about 20 to 25 minutes.
Add the warm shredded chicken and stir until heated through.
Add a little water or seasonings as needed to make a nice thick, tasty gravy.
ARUGULA SALAD WITH STRAWBERRIES, APPLE AND PECANS
• 5 oz. pkg. baby arugula
• 1⁄2 cup candied pecans, chopped
• 1⁄2 cup feta cheese
• 1⁄2 cup chopped strawberries
• 1⁄2 cup thinly sliced apple
Vinaigrette Dressing:
• 4 Tbsp. honey
• 2 Tbsp. mayonnaise • 2 Tbsp. extra virgin
olive oil
• 2 Tbsp. apple cider
vinegar
• 2 Tbsp. balsamic
vinegar
• 1 Tbsp. balsamic
glaze, optional (If you omit this, then may need a tsp. of honey for a little sweetness.)
• Pinch of salt
Blend ingredients for dressing; taste and adjust for flavor.
Toss arugula, pecans, strawberries, apples and feta. When well mixed, drizzle on the dressing and toss again.
BRUNSWICK STEW
• 6 Tbsp. butter
• 1 1⁄2 cups chopped
onion
• 1 Tbsp. minced garlic
(3 or 4 cloves)
• 3 cup diced potatoes • 1 1⁄2 cups frozen baby
lima beans
• 2 cups frozen corn
kernels
• 3 cups chicken stock • 14 oz. can diced
tomatoes
• 11⁄2 cups barbecue
sauce
• 1 Tbsp.
Worcestershire sauce
• 2 Tbsp. packed brown
sugar, optional
• 1⁄4 to 1⁄2 tsp. cayenne
pepper
• 1⁄2 tsp. black pepper • 2 cups shredded or
chopped chicken
• 2 cups shredded
cooked pork or left-over pulled pork
Sauté onions until clear; then add garlic and sauté 2 more minutes. Add the next five ingredients and bring to boil. Reduce to simmer and cook for 25 minutes until vegetables are cooked. Then add the remaining ingredients and reheat. Season to taste. Freezes well. Good served with coleslaw and
cornbread or biscuits.
CROISSANTS WITH ALMOND FILLING
• 8 oz. cream cheese, room temperature
• 4 oz. almond paste crumbled (Solo brand in 8 oz. box)
• 1⁄2 cup powdered sugar
• 1 1⁄2 tsp. almond flavoring
• 1⁄2 tsp. vanilla flavoring
• 2 dozen or so mini croissants, frozen Glaze:
• 1 cup powdered sugar
• 1⁄2 tsp. almond flavoring
• 1 tsp. plus milk
• Sliced or crushed almonds, optional
For the filling, blend first five ingredients with hand mixer until smooth (this may take a couple of minutes to blend). Adjust flavoring and sugar to taste.
Slice frozen croissants with sharp bread knife, then spread a couple
of teaspoons of cream cheese mixture on
each half and close. Bake covered for eight minutes at 325 degrees.
Cool slightly and then drizzle glaze on top and sprinkle with thinly sliced almonds or crushed almonds.
For the glaze, mix sugar with 1⁄2 tsp. of almond flavoring. Then add a teaspoon of milk to begin with then, adding more as needed to make a drizzle consistency.
You can keep extra filling in the refrigerator until next time.
PASTA WITH SAUSAGE AND BROCCOLINI WITH GREMOLATA
• 1 1⁄2 lbs. Conecuh sausage, smoked, sliced thin
• 1 lb. gemelli or penne pasta
• 1 lb. broccolini
• 1⁄2 cup Parmesan cheese, grated
•1⁄2to1cupheavy cream
• 4 garlic cloves
• 1⁄2 cup onions chopped
• 1⁄2 cup chopped almonds
• 1⁄2 oz. fresh oregano* • 1 tsp. lemon zest Chop broccolini in
1-inch pieces and steam until tender for about 4 minutes. Sauté onions and add to broccolini and set aside.
Prepare the gremolata by remove oregano leaves from stems, mince the garlic and chop the almonds. Pile these three ingredients on a cutting board and mince together well. Set aside.
Boil salt water for pasta. Cook pasta about 10 to 12 minutes, adding a drizzle of extra virgin olive oil to the water. Cook until al dente, then strain and return to pot.
Immediately, sauté gremolata ingredients in a couple of tablespoons of extra virgin olive oil until golden. Season with salt and pepper.
Add broccolini and sausage and Parmesan cheese to the pasta
and mix well. Add the gremolata and mix well. Season to taste, adding more salt if needed. Add cream a little at a time to get the consistency thatyou prefer. Serve with extra Parmesan cheese.
*If using dried oregano, use 1 tsp. dried for 1 tablespoon fresh.
Arugula with strawberries salad goes well with this pasta dish along with garlic bread.
ORANGE SCONES
• 1 1/3 cup all-purpose
flour (do not sift)
• 1/2 tsp. baking soda • 1/4 tsp. baking
powder
• 1/4 tsp. salt
• 1 Tbsp. sugar
• 1/2 stick margarine • 1 or 11⁄2 tsp. grated
orange rind
• 1 1/2 Tbsp. vinegar • 6 Tbsp. orange juice • 1 medium egg,
beaten
Topping:
Milk for glazing Additional sugar Stir together flour,
soda, baking powder, salt and sugar.
Cut in margarine with a pastry blender until the mixture resembles coarse corn meal. Add orange rind and mix well.
Combine vinegar and orange juice. Make a well in the center of the
flour mixture. Add the orange juice mixture and egg all at once.
Stir mixture with
a fork until all dry ingredients are moistened. Turn onto a floured surface and knead gently about 10 times.
Pat dough into a rectangle 6×8-inchs. Cut into four squares and cut each square diagonally to make triangles.
Brush tops with
milk and sprinkle with additional sugar. Bake at 425 degrees on a greased cookie sheet for 10 minutes or until golden brown.
Makes eight scones. Serve for breakfast, brunch or luncheon.
CATHEAD BISCUITS
• 1 stick salted butter,
melted in iron skillet (don’t allow to burn)
• 2 1⁄2 cups all-purpose flour
• 1 1⁄2 Tbsp. sugar
• 1 1⁄2 Tbsp. baking powder
• 2 scant cups of buttermilk
• 1 1⁄2 tsp. salt
Preheat oven to 450 degrees.
Mix together and spread into the hot skillet and slice into single servings before baking or drop in serving sizes into skillet. Bake for 20 minutes or until browned.
These are thick, heavy biscuits that make great breakfast sandwiches filled with fried egg, bacon and cheese.
BRAN MUFFINS
• 2 cups boiling water • 2 cups Kellogg’s All
Bran
• 1 heaping cup
shortening
• 3 cups sugar
•4 eggs
•1 quart buttermilk •5 cup all-purpose
flour
•5 tsp. soda
•1 Tbsp. salt
•4 cups Kellogg’s All
Bran
• Raisins/nuts, optional Pour boiling water
over 2 cups All Bran; set aside.
Cream shortening and sugar in very large bowl. Add eggs and beat in
well. Add buttermilk and scalded Bran. Sift flour, soda and salt together and add, with the 4 cups All Bran, to the liquid mixture. Beat until just blended. Add raisin or nuts if desired.
Bake in greased muffin tins for 15 to 20 minutes at 400 degrees.
This is an old farm recipe that makes
seven or eight dozen. The batter will keep
in a tightly closed container for a month in the refrigerator. I always give some batter to friends. It’s easy to scoop out just enough batter for a couple of muffins at a time.
** I often substitute two of the four cups of All Bran with two cups of oatmeal.
HOT FUDGE PIE
• 1 cup sugar
• 1⁄2 cup butter, melted • 2 eggs, beaten
• 1 tsp. vanilla
flavoring
• 1⁄2 cup flout
• 2 Tbsp. cocoa
• 1⁄2 cup nuts (optional) Melt butter and sugar
over medium heat and stir well. Remove from heat, add remaining ingredients, and mix well.
Put in a butter pie plate and bake at 325 degrees for 30 minutes.
Serve with vanilla ice cream.
You can substitute 2 squares of unsweetened baking chocolate for the cocoa and use 1⁄4 cup of butter rather than 1⁄2.
BABY BOK CHOY
• 10 heads of baby bok
choy
• 1 sweet onion, diced • 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. red pepper
• 1/8 tsp. umami
• 1 Tbsp. coarsely
chopped garlic
• 1 Tbsp. coarsely
chopped ginger
• 1 tsp. sugar
• 1⁄4 cup water, as
needed
• 1 Tbsp. avocado oil • Salt and pepper to
taste
• Toasted sesame
seeds, optional
Rinse then coarsely
chop the bok choy,
cutting off the root end and set aside. Mix and warm soy sauce and sesame oil in small bowl and set aside.
Heat skillet with avocado oil and sauté onion and ginger, then add garlic at the last minute. Add the bok choy along with remaining ingredients. Stir fry for
a couple of minutes to cook off water and watch that the bok choy keeps its green color. Add the sesame oil and soy sauce mixture.
Taste and adjust seasonings. Some like more soy sauce or sesame oil. Sprinkle with toasted sesame seeds, if desired.
BJ’S COWBOY COOKIES
• 1 cup (2 sticks) butter • 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp. vanilla • 1 tsp. coconut
flavoring, optional • 2 cups all-purpose
flour
• 1 tsp. each salt, baking
powder, baking soda • 2 cups oatmeal
Preheat oven to 375 degrees.
1 cup of any of the following: pecans, raisins, coconut (I use all three).
Blend butter and sugar then add eggs and vanilla. Sift dry ingredients then add. Add oatmeal and other mixings last.
Drop by spoonful onto an ungreased cookie sheet and bake at 375 degrees for 10 to 12 minutes. Space well since they spread quite a bit.
RUSSIAN TEA
• 8 cups water
• 1 tea bag
• 2 tsp. whole cloves Boil these 3 ingredients
for 4 minutes. Cover and let steep for 4 minutes, then strain.
Add:
• 1 cup sugar
• Juice of 2 oranges (1/2 cup)
• Juice of 1 1⁄2 lemons (3 Tbsp. lemon juice -1 lemon)
Reheat tea. When serving, you may add
a thin slice of lemon or clove to each cup. Makes eight cups.
