10:31 am Chef’s Corner: Betty McFarland credits parents with teaching her how to cook
Betty McFarland grew up learning to cook from the best — her mother and father, Thomas and Florence Myrick. “My mother did the biscuits and my father made the rolls and desserts. His rolls were so good,” she said.
Photo by Brandon Hicks - Betty McFarland, shown with her tasty Cheesy Broccoli/Chicken Casserole, learned to cook from lessons provided by her parents.
In fact, her father worked as a chef at Harry’s Steakhouse on Elk Avenue, a well-known eatery in former years, and at the old Lynnwood Hotel. Betty said she began cooking when she was only 10 or 12 years old, and one of the first things she made was cornbread, still a favorite at mealtime. “It goes well with about everything, especially beans, cabbage and greens,” she said.
Although she doesn’t cook as much as she did when her children were at home, Betty still enjoys making desserts, and confesses that at one time she made a lot of cookies. “My boys liked them as did their friends,” she shared.
A widow, Betty was married to James McFarland, who was a career serviceman. “After he retired in 1977 we moved back to Elizabethton,” she said. As a military wife, she taught Sunday School at Fort Knox, Ky., Fort Riley, Kansas, and in Germany. Her husband died in 1988.
Betty is the mother of two grown sons, James and Nadir Omowale, who changed his name from Curtis William. Betty noted that Nadir was a musician.
She serves as president of the Carter County FCE (Family and Community Education) Council and of the Elizabethton FCE Club. Betty is also an active member of the Phillippi Baptist Church, where she participates in the weekly food pantry ministry.
She is sharing her recipe for Cheesy Broccoli/Chicken Casserole, which can provide a hearty family meal.
Cheesy Broccoli/
Chicken Casserole
Ingredients:
3 skinless, boneless chicken breasts
1 can cream of chicken soup
Shredded Swiss cheese
2 small packages of chopped broccoli
Milk (1/2 to 3/4 soup can)
Shredded Mozzarella cheese
Instructions:
Boil chicken at least 20 minutes, cool and dice into bite-size pieces. Cook broccoli according to package directions. Drain. Mix soup and milk in small bowl until creamy. In a casserole dish, layer chicken, broccoli and cheese. Pour soup over layer. Add a second layer of chicken, broccoli and cheese. Use as much cheese as you want, depending on how cheesy you want the dish to be. Bake in a pre-heated 350 degree oven for one hour, uncovered. Let stand a few minutes before serving. Enjoy!
Makes 4 to 6 generous servings.
HINT: For less fat content, you can use a can of healthy reduced fat cream of chicken soup and 1 percent milk instead of whole milk.
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This week’s column was written by Rozella Hardin, editor of the Elizabethton STAR.
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To share your own recipes in this weekly column, send an email to lifestyles@starhq.com or call 297-9077.
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