Sevcik learned much from grandmother
Donna Sevcik has been a nursing assistant for over 20 years and she always makes time to have a good meal. Just like many she grew up watching her grandmother and her mother cook.
Sevcik and her siblings would even help her grandparents tend to their garden during the summers when they are young.
“They’d make us help them in the garden but I would always stay in and clean the house so they would be able to come into a clean home, and it got me out of helping in the garden!” She said.
Her grandparents, Vera and Carvell Ladd, started the garden together and they grew butter beans, peas, corn, potatoes, turnip greens, and okra among other things.
“When papaw was plowing out there in the heat I would always bring him a cold glass of water,” she said.
Her grandmother even showed her how to make sweet tea and to this day she makes it just as she was taught but Donna loves to add a bit of lemon to her sweet tea.
During her time as a nursing assistant she lived in Panama City, where her son Zach was born, and she fell in love with going to the beach and eating grouper coated in lemon butter.
The Boondocks is her favorite restaurant there and she loves their grouper and their salad bar.
Sevcik grew up in the Fork community with her parents Bobby and Charlotte Johnson. She he has three kids, Chezzie Massey, Whitley Dearing, and Zach Brown. She also has four grandkids, Camren Massey, Bristol Massey, Levi McKinney, and Lilly McAdory.
EUROPEAN GOULASH
Ingredients:
(2) onions diced
(1) lb. Beef Tips
1/4 cup Paprika
(2) Beef Bouillon Cubes
(2) Tbsp. Flour
2/3 cups Vegetable Oil
Directions:
Seer diced onions in skillet with 2/3 cup of vegetable oil. Add 1lb beef tips and ¼ cup paprika to skillet and seer them as well. Let ingredients simmer down. Pour onion and beef tip mixture into half a pot of boiling water with bouillon cubes. Thickening with flour and water as needed or desired. Let simmer for 40 minutes. Serve with a slice of fresh French bread.
BAKED CHICKEN
Ingredients:
6 Thin Sliced Boneless Skinless Chicken Breast
Red Bell Pepper Sliced
Yellow Bell Pepper Sliced
Onion Sliced
Clove of Garlic
½ Cup of Dales
Directions:
Preheat oven to 425. Lay chicken out in single layer in a roasting dish. Pour 1 cup of water and ½ dale sauce evenly over the top of the chicken. Disperse the peppers, onions, and garlic evenly over chicken. Season as desired. Cover and bake for 45 minutes. Uncover and broil on low for 5 minutes.
STRAWBERRY CAKE
Ingredients:
Cake:
Box Strawberry Cake Mix
3 Eggs
2/3 Cups Vegetable Oil
½ Cup of Water
½ Large Box Strawberry Jell-O
Icing:
3 Cups Confectioners’ Sugar
½ Large Box Strawberry Jell-O
1 tsp Vanilla Extract
1 lb. Fresh Strawberries
2 Cups Butter
Direction:
Cake:
Preheat oven to 350. Mix cake mix, eggs, oil, water and Jell-O together. Pour cake mix in greased cake pan. Bake cake for 25 minutes.
Icing:
Puree strawberries. Cook strawberries down for 10 minutes on medium heat. Fluff butter with mixer. Add confectioners’ sugar, Jell-O, vanilla extract, and strawberry puree to butter. Mix to desired consistency.
Pour icing over cake and top with Fresh Strawberries.
OLD-FASHIONED FUDGE
Ingredients:
3 Cups Sugar
2/3 Cups Hershey’s Cocoa Powder
1/8 tsp Salt
1 ½ Cups Milk
¼ Cup Butter
1 tsp Vanilla Extract
Directions:
Butter desired dish for serving fudge. Mix sugar, cocoa, and salt in heavy four-quart sauce pan. Stir in milk. Cook over medium heat stir constantly, until mixture comes to full rolling boil. Reduce to medium low heat. Do not stir for 30 minutes. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature. Beat with wooden spoon until fudge begins to lose some of its gloss. Quickly spread in prepared pan. Cool complete and cut into squares.