Penny Luke
Penny Luke
Penny Luke has a passion for entertaining, frequently hosting parties for friends and family in her home and around her pool when weather permits.

Penny is a buyer and saleswoman at Steve's on the Square.

"I love getting together and having others over," she said.

Penny hosts a party at least once a month.

Preparing foods to serve her guests comes naturally for her, mainly because she likes to grill.

"We make hamburgers and hotdogs," she said, "but we also always have party trays."

To add a personal touch to her foods, Penny has a number of special recipes which are always popular with her guests.

"Everyone loves the crockpot meatballs," she said. "Another favorite is something we call 'tin foil potatoes.'"

The potato recipe was given to her by her Aunt Gladys, "from up north."

"We always do the potatoes," Penny said.

Another popular recipe with her guests is deer poppers that Penny got from her boyfriend, Brian Fanning, and his son, Dylan.

"It's something the guys do and it's their big thing to cook for parties," she said.

Penny said her inspiration for cooking came from her mother, Rebecca "Becky" McAdory, who passed away in 2001.

Her mother was a talented cook who never used recipes.

Luke admits that when her daughter, Niecy Barham, was younger, she wouldn't let her "boil water."

Now that Niecy is married and has learned to cook, the mother-daughter team likes to collaborate on new recipes.

Penny's son-in-law, Justin, also has his own recipes but he doesn't like to give them out.

"Justin is very secretive over his recipes, especially his barbecue sauce," she said.

This busy grandmother has also started to train her grandsons, Clay, 9, and Trip, 5, to cook.

"They like to crack the eggs and use the mixer," she said. "Clay even washes the dishes at home."

Penny has shared some of her favorite recipes with us.



CRANBERRY PORKLOIN

2-3 pounds pork loin

1/4 cup Worcestershire sauce

1/4 cup brown sugar

2 tablespoons mustard

1 can whole cranberry sauce

Place pork loin in crockpot. Whisk together Worcester-shire sauce, brown sugar, mustard and cranberry sauce. Sprinkle pork loin with onion and garlic powder. Pour mixture on top of pork loin. Set crockpot to low for 7-8 hours or high for 5-6 hours. Serve with mashed potatoes.



BLUEBERRY POUND CAKE

1 box yellow cake mix

4 eggs

2/3 cup vegetable oil

1/3 cup sugar

8 ounces sour cream

1 teaspoon lemon flavoring

Mix well. Fold in 1 pint blueberries. Bake at 300 degrees for one hour and 25 minutes. Do not open oven



CHICKEN DIP

2 cans precooked chicken

1 can cream of chicken soup

1/2 cup mayonnaise

8 ounces cream cheese

Crushed red pepper

Onion salt

Garlic powder

3 green onions chopped

Mix all. Top with shredded cheese. Put in oven at 300 degrees long enough for cheese to melt.



FANNING'S DEER

POPPERS

2 pounds deer meat

Cream cheese

Bacon

Jalapeno slices

Slice deer meat and flatten with a meet hammer. Slice bacon in half and lay bacon out. Put deer meat slices on bacon. Place spoon full of cream cheese on top with jalapeno slice. Sprinkle with Tony Chachere's. Seal with a tooth pick. Grill until bacon is cooked, flipping occasionally.



TATER TOT CASSEROLE

2 pounds ground beef

1 can cream of mushroom soup

1 can cream of chicken soup

1 package frozen tater tots

3/4 cup shredded cheese

8 ounce sour cream

Brown ground beef. Drain. Combine cream of chicken and mushroom, sour cream, shredded cheese and ground beef. Season with Season-All.

Pour in casserole dish.

Top with tater tots, salt and pepper. Bake at 350 degrees until bubbly and tater tots are brown.



CROCKPOT MEATBALLS

1 package frozen Italian style meatballs

1 small jar Sweet Baby Ray's

1 bottle Heinz 57

Mix sauces together. Pour balls in Crockpot. Cover with mixture. Cook on low for 8 hours.