Myers likes to keep cooking ‘simple’
Darlene Myers grew up in the Calico community and is a true Southern woman.
When it comes to cooking, she never really had anyone to teach her she just started trying on her own whenever she was about 16 years old.
“I would just try different things and I kept trying till I was pleased with what I made and I think that’s the best way for someone to learn how to cook,” she said.
Her son, Josh McDonald, was the best one about helping her in the kitchen because he loved to help and she loved having him there with her so he could learn from her.
“He loved to make homemade spaghetti from scratch and he’d also gather vegetables from the garden to make vegetable soup,” Myers said.
She and her husband, Tony Myers, eat Mexican about every other week and their favorite would have to be Ole Mexico.
When they are eating at home Tony loves for her to grill steaks, with potatoes, a green salad, and topping it all off with a glass of Sweet Tea.
Darlene was born and raised in the Calico community and now lives in the Spring Creek community with her husband and all their furry family members.
She and Tony have been married for 26 years. Together they have 8 dogs, 4 basset hounds; Bessie, Willie Jack, Gabby, and Tessie, Chevy their Great Pyrenees, Kelsie their 18-year-old weenie dog, their cat Ollie, and their newest edition, Ava the Chiweenie.
Darlene has always been a county girl and loves to deer hunt and go horseback riding.
She even had a 32-year-old palomino horse named Tess and they rode every trail ride for the St. Jude’s hospital.
The two also rode to raise money for those struggling with breast cancer. She hopes to continue raising all her fur babies and maybe even add a few more to the family!
CROCKPOT CUBE STEAK WITH GRAVY
Ingredients:
1 lb. Cube Steak
2 Cans 10.75 Cream of Mushroom Soup
¾ Cup of Water
Salt and Pepper to Taste
Directions:
Place all ingredients in crockpot. Cook for 8 hours. Serve over rice.
CHICKEN TOT
CASSEROLE
Ingredients:
3 Cups of Shredded Chicken
16 oz. Sour Cream
1-10.75 Cream of Chicken
1-1 oz. Dry Ranch Dressing Mix
1 Cup Pieces of Bacon
2 Cups Shredded Cheese
2 lb. Bag of Tater Tots
Directions:
Mix all ingredients together. Bake in oven at 350 F for 45 minutes until its bubbly.
FRESH STRAWBERRY PIE
Ingredients:
1 Cup of Water
1 Cup of Sugar
3 Tablespoon Corn Starch
4 Tablespoons of Strawberry Jell-O
1 Carton Fresh Strawberries
1-9 Inch Baked Pie Crust
Pecans
Directions:
Bake the pie crust and let cool. Cut the strawberries into small pieces. After the Jell-O is cooked cut it together until it is thick and clear then let cool. Mix all together. Chop up the pecans and lay them over the pie crust and then pour over the mixture on top. Let the pie chill in the refrigerator for an hour.
DARLENE’S QUICK FIX FINNER
Ingredients:
4 large Baking potatoes
1lb of ground beef
1 small onion
1 bell pepper
Directions:
In a Walmart bag, put potatoes in and place in microwave for about 6 minutes then 5 minutes and 2 minutes, check, if needed add another minute. Now, brown your beef in large pan, (drain well), chop onion and pepper up in small pieces, add to meat, on medium heat (stove top), add butter, salt and pepper, to your taste, once potatoes are ready, slice the potatoes in halves, topped with the meat, add the finishing touch, with butter, cheese or ranch dressing.