Christine Butler’s passion for cooking is obvious after stepping inside her rural Decatur home.

Large bookcases are filled with cookbooks and when asked how large her cookbook collection is, Butler flashes a smile and replies, “Around 400.”

A large cabinet in the dining area is stuffed with cookbooks as well as a nearby baker’s rack. If she goes to an auction, Butler, 51, says she’ll buy cookbooks then. Even a table near the back door contains a few cookbooks.

And although she has an abundance of cookbooks, only one is considered her favorite.

“Promise not to laugh,” Butler says turning a well-worn spiral book around for a look.

“It’s called ‘My Favorite Recipes.’ It’s all handwritten recipes from the family. I wrote them in the book. They were given to me from both sides of the family,” she says.

Her hobbies include playing the piano, embroidery, making dream catchers and American Indian beadwork. But she really enjoys crocheting and cooking.

“I learned to crochet from Grandma Luella Butler,” she says. “I learned to cook from my mother (the late Judy Butler).”

In January, Butler was diagnosed with diabetes. She says she still likes to make comfort food for others, however, she’s changed the way she eats. Besides using smaller dinner plates for her meals, she says she watches her carbohydrate, sodium and sugar intake. So far, she’s lost 48 pounds

“I haven’t put any back on either,” Butler says proudly.

Q. What vegetable do you eat most often?

A. Green beans. I like to put a little onion with them.

Q. What’s one thing people won’t find in your refrigerator?

A. A-1 Steak Sauce. They won’t find cottage cheese unless I’m making lasagna. My cousin Patty Moore will make a Jell-O salad with cottage cheese. She’ll put cottage cheese in a blender and puree it until there’s no lumps. She doesn’t like cottage cheese (either).

Q. If you were stuck on a deserted island, what’s one meal you would have to have?

A. Liver and onions – a lot of people think I’m weird. Or meatloaf and ketchup – Meatloaf smothered with ketchup on top.

Q. What do you make better than anyone else?

A. My pumpkin cookies. I’ve given it to four or five people and they say they never turn out as well as well as mine. Aunt Janice (Miller), she’s always asking why my (cookies) are better. I told her that I’ll tell her if she tells me what she does to make her snickerdoodle cookies.

Q. If you could have a meal with one person, who would it be and why?

A. My mom so I could show her what a good teacher she was.

Q. What’s your favorite cooking utensil?

A. My KitchenAid mixer. I went through three hand mixers before my dad (Joe Butler) bought me this one. I’ve got the meat grinder and noodle maker attachments. I have the sausage stuffer, too.

Q. What one word describes your cooking style?

A. Freestyle. Basically I use a recipe and throw in what I want to add to it. So it’s freestyle

Pumpkin Cookies

1 1/4 cups flour

1 1/2 teaspoons salt

1 teaspoon baking powder

1/4 teaspoon baking soda

3 cups quick rolled oats

1 cup brown sugar, packed

3/4 cup sugar

1/2 cup shortening

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 egg

1 (15- to 16-ounce) canned pumpkin

6 ounces chocolate chips

1 cup raisins, optional

1 cup chopped nuts

Sift together flour, salt, baking powder and baking soda. Mix in oats. Set aside. Combine sugars, shortening and spices. Beat in egg. Gradually alternate flour mixture and pumpkin. Add chocolate chips, raisins and nuts. Drop by well rounded tablespoons onto greased cookie sheets. Bake in a 375-degree oven for 14 to 16 minutes. Makes 2 1/2 dozen.

Rhubarb Pie

3 cups rhubarb, diced

1 egg

1 cup brown sugar

1 1/2 tablespoons cornstarch

2 tablespoons butter, soft

1 (9-inch) unbaked pie shell

Mix ingredients, except pie shell, together and pour into a 9-inch unbaked pie shell. Bake in a 450-degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 45 minutes or until light brown. Makes 6 to 8 servings.

Creamy Fettuccine Alfredo

1 cup (2 sticks) butter, softened

2 cups heavy whipping cream, room temperature

1 cup grated Parmesan cheese, room temperature

1 cup grated mozzarella cheese, room temperature

1 (1-pound) box fettuccine

Salt, to taste

Pepper, to taste

Place butter in a large heat-proof bowl. Using a mixer set on low speed; beat till smooth. Add whipping cream and the cheeses. Stir until well blended and set aside. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions.

Drain well and immediately add the hot pasta to the butter mix in large bowl. Use forks to toss, coat well. Add salt and pepper to taste. Makes 4 to 6 servings.

Optional: You may add grilled chicken, steak, shrimp or crabmeat, and/or steamed and drained broccoli.