Stewart loves the holiday season
Cathy Stewart loves the hustle and bustle of cooking during Christmastime, and she urges everyone to remember the true meaning of the holiday season.
She is actively involved in West Philadelphia Baptist Church and is excited about the holiday festivities there, from toy drives to Christmas plays and church gatherings.
On any given Sunday she sweetens the congregation with strawberry cakes.
Stewart’s cooking journey began under the guidance of her mother, Helen Smith.
“She was a great cook, always in the kitchen, and everybody liked her candied yams,” she said. “My favorite memories were on my birthdays. She used to make us Kool-Aid cakes, and I always thought that was so sweet.”
Stewart was also inspired by her neighbor, Frances Page, who she says was a fantastic cook while juggling five kids in school and a full-time job.
She always admired Mrs. Frances’ knack for balancing it all and appreciated her bringing freshly baked cookies to her home.
She has been married to Jimmy Stewart for 52 years. Together, they have two daughters, Lynn and Kim, and three grandchildren Hunter, Emily, and Clay.
Stewart is a self-described “basic cook,” and steers clear of trendy gadgets like air fryers and relies on simple methods.
“I have a mixer, but Hunter and them always say ‘Mamaw you just need you an air fryer. It would be so good,’” she said.
Her husband, Jimmy, has done most of the grilling over the years and favors simple foods like vegetables and meat, while her younger grandchildren enjoy her spaghetti.
“My children and grandchildren love my boiled cookies,” she said. “One of the dishes I cook on Sundays is a roast with potatoes and carrots. They always say it tastes good.”
During this time of year, Stewart loves bonding with her family by baking cookies, crafting gingerbread houses, and making candies with her grandchildren.
On Christmas mornings, her home becomes a hub for warmth and deliciousness, featuring a classic breakfast of biscuits, ham, bacon, and sausage after the presents are unwrapped.
Stewart and her family’s Christmas spirit is felt through the love and laughter shared around the table. They wish everyone a truly blessed holiday season.
CHICKEN PIE
1 whole chicken cooked and deboned, save broth
1 can cream of chicken soup
1 stick melted margarine
1 1/2 cup buttermilk
1/2 can chicken broth
1 1/2 cup of self-rising flour
*salt & pepper to taste*
Spray 9X13 pan with non-stick cooking spray. Layer chicken in pan. Mix chicken soup and 1/2 can of chicken broth. Pour over chicken. Mix buttermilk, flour and melted margarine and spread over the layers. Pour 2 cups of saved broth over the above. Bake at 1 hour at 350°
BOILED COOKIES
2 cups sugar
3/4 stick margarine
4 tablespoons coco powder
1/2 cup milk
2 1/2 cup oats (Quick 1-minute oats)
2 teaspoons vanilla
1/2 cup peanut butter
Cook first for four ingredients until brought to a boil, then cook for 3 minutes. Remove from heat, then add other ingredients.
Drop by spoonful on wax paper.
HUSBAND DELIGHT
Layer I
1 cup self-rising flour
1 stick melted margarine
Mix, spread, and pat into Pyrex dish. Bake at 350° for 20 minutes. Let cool.
Layer II
8 oz. Cream cheese
1 cup confectioners sugar
1 cup cool whip
Cream together and spread over layer I.
Layer III
1 box instant chocolate pudding
1 box instant vanilla pudding
2 cups milk
Mix all ingredients well and spread over layer II.
Layer IV
Cool Whip
Chopped pecans
Spread cool whip (12- or 16-ounce tub will do entire recipe) add chopped pecans on top (optional).
PARTY PUNCH
2 1/2 cups sugar
2 package tropical punch Kool-Aid
1 large can 46 oz. pineapple juice
Mix together. Finish filling 1 gallon container with water. Chill. (Kid’s Favorite)