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Some cooks might be intimidated by preparing a meal for a large group. Not Rebecca Vanderpool.
“It doesn’t matter if there’s five or 30,” she says, laughing. “Five is small, 30 is not.”
The Fort Wayne resident enjoys cooking for her husband, Ken, their adult sons Matthew and Nicholas – when they visit – and for family reunions.
She learned a lot about cooking from her paternal grandmother, the late Sarah Kiser, whose yard Vanderpool can still envision.
“I tell you, she had gardens everywhere – flowers around the house and vegetable gardens. She always wore a dress and a big hat,” Vanderpool says. Kiser lived across the road from Vanderpool’s family farm just outside North Manchester, in Wabash County.
When Vanderpool joined 4-H, her grandmother made her a cookbook.
“It was done in her handwriting. The important stuff was written in red pencil, not ink,” says Vanderpool, who now keeps the photo- and illustration-filled book in a plastic bag. “She even had a recipe in there on how to make marshmallows.”
In line with that tradition, Vanderpool has made her own cookbooks. She also has two binders full of recipes.
“The smaller binder contains recipes for salads, casseroles and snacks. The larger binder, that’s organized and is for dessert.
“Can you tell I like desserts? I’m a chocoholic. If I go someplace and I like the recipe, I’ll ask for the recipe,” she says, smiling. “These are my cookbooks that I use. I made them.”
Q. What’s your favorite cookbook and how many do you have?
A. “The Better Homes and Gardens (cookbook). Good tool. I use it for several things. Also one from the First Brethren Church in North Manchester. Those are the two I use the most besides these. I have at least 40 in the kitchen and more in the attic. I’m sure I’ve given some away too!”
Q. What do you do to keep meals healthy?
A. “I try to watch, well use mostly fresh things. I use more Splenda than sugar. And watch fats in things. If a recipe lets me, I’ll substitute in a recipe. … I don’t use Splenda in cakes, but in pies and ice tea.”
Q. What do you do with leftovers?
A. “Oh, my husband loves to eat (them) and he’ll take them for lunch. He only has 30 minutes to eat. If I make a big pot of soup, I’ll freeze some, but I don’t freeze too many leftovers. We eat them, mostly Ken. I’m a salad and turkey sandwich person.”
Q. What advice would you give beginner cooks?
A. “The oldest (son) is taking an interest in cooking. He made meat loaf and he even made a ham! I would say to a beginner: Start small. Don’t make something that’s advanced and they’re disappointed. Cook with someone and watch. Years ago, families were more together and now they’re scattered.”
Q. Do you have cost-saving tips?
A. “We’re planning a bigger garden this year – lettuce, onions, tomatoes, peppers, green beans and chives.”
Q. What’s one thing people won’t find in your refrigerator?
A. “No beer. No avocados. I don’t like tomatoes. But my husband and kids like them, so I grow them. I like ketchup. I like cooked tomatoes, I just don’t like raw tomatoes.”
Q. I still can’t wait to…
A. “Maybe sometime have some tea parties. I think that would be fun. My grandmother (Kiser) would serve tea every day. Hot green tea and salt-less saltines. We said she was ahead of her time.
Q. I still want to learn…
A. “ … more about cooking with spices and herbs.”
3 cups uncooked penne or small tube pasta
1/2 cup heavy whipped cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
2 cups sliced strawberries, divided
1 teaspoon Canola oil
1/3 cup flaked coconut, toasted
Lettuce leaves to serve pasta salad on
1/2 cup walnuts, toasted
Cook pasta as directed on box. While pasta is cooking, combine the cream, powdered sugar, vanilla and 1/2 cup strawberries in a blender or food processor. Cover and process until smooth and slightly thickened, about 30 seconds. Drain pasta, rinse in cold water. Place in a large bowl and add oil and toss to coat. Add coconut and remaining strawberries; toss gently. Place lettuce greens on individual salad plates or in large bowl. Top with pasta mixture. Drizzle with dressing and top with walnuts. Makes 12 servings.
24 medium-sized shrimp, shelled and deveined
1/3 cup balsamic vinegar
12 slices bacon
Dipping sauce:
1/2 cup mayonnaise
1 tablespoon chili sauce
1 tablespoon minced sweet red pepper
1 tablespoon sweet pickle relish
1 tablespoon water
Place shrimp and vinegar into a large resealable plastic bag; refrigerate for 15 minutes. Soak 24 toothpicks in water while shrimp are marinating. Microwave bacon for 1 minute on high. Cut slices in half crosswise (for a total of 24 pieces) and let cool. Heat broiler. Coat a large broiler pan with non-stick cooking spray. Remove shrimp from marinade, reserving marinade. Place a shrimp on one piece of bacon and wrap tightly and secure with a toothpick. Stir together mayonnaise, chili sauce, red pepper, pickle relish and 1 tablespoon water. Cover dipping sauce and refrigerate until ready to serve. Place bacon-wrapped shrimp on the prepared pan and brush with reserved marinade. Broil 3 minutes. Turn and brush with marinade and broil for 2 more minutes. Serve with sauce. Makes 24 pieces.
1 can Pillsbury refrigerated crescent rolls
1/2 cup (8 ounces) spreadable Chives and Onion cream cheese
1/4 cup grated Parmesan cheese
1 teaspoon rosemary herb seasoning, optional
Preheat oven to 375 degrees. Separate dough into four “rectangles.” Press seams to seal. Place cream cheese and Parmesan cheese in small bowl and mix. Spread each rectangle with about 2 tablespoons cheese mixture to about 1/4 inch of edges. Starting at the short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using a serrated knife. Place slices, cut side down on a baking sheet that has been sprayed with cooking oil. Bake 12 to 15 minutes or until golden brown. Makes 24 servings.
2 (6.9-ounce) boxes chicken and rice “Rice-A-Roni”
27-ounce can of cooked boneless chicken
10 3/4 -ounce can cream of chicken soup
6 to 8 ounces shredded cheddar cheese
Cook rice as directed. As that cooks, in a 9-by-13-inch baking dish, layer chicken chunks (and juices), cream of chicken soup and 4 ounces of cheese. Pour cooked rice over the cheese. Add remaining cheese and mix gently, but thoroughly. Bake at 350 degrees for 55 to 60 minutes. Makes 10 to 12 servings.
