The couple ’ s older son also has a flair for cooking , and father and son sometimes talk by phone about recipes and cooking tips .
Stoddard also has used her passion for cooking to connect with children – both as a teacher of gifted students and a church volunteer at Pine Forest Baptist . For one church message , Stoddard had her granddaughter join online and they talked back and forth about cooking .
“ Part of the message was that we can ’ t see God but he is there for us and he loves us ,” Stoddard said .
“ Really , one thing I am realizing about cooking is that it ’ s a part of so much of what I do ,” Stoddard added . “ It ’ s a gift I use to connect with other people and to show support and caring for other people . It ’ s something I have used to teach others , too . I am thankful for it .”
Stoddard shared the recipes of several of her favorite foods to prepare . T
SPAGHETTI SUPREME 1 1 / 2 pounds ground venison 2 cups onions , chopped 1 / 4 cup bell pepper , chopped 1 teaspoon salt 1 / 2 teaspoon Italian seasoning 1 / 2 teaspoon oregano 1 / 2 teaspoon basil 1 / 4 teaspoon thyme 1 / 4 teaspoon garlic powder 3 / 4 teaspoon dill 2 15-ounce cans Hunt ’ s Tomato Sauce 1 14.5-ounce can Hunt ’ s Diced Tomatoes 3 tablespoons sugar Pasta 2 teaspoons butter Shredded cheese
FOOD
Combine venison , onions and bell pepper . On stovetop , cook to done or well-done on high heat ; drain grease .
To meat mixture , add salt , Italian seasoning , oregano , basil , thyme , garlic powder , dill , 2 cans tomato sauce ( rinse cans with water and add to mixture ) and diced tomatoes ; stir with wooden spoon . Add sugar ; stir well . Cook on low-medium heat about 20 minutes so everything can blend .
While spaghetti sauce is simmering , prepare pasta as directed on package . Drain water , then add butter . Pour on platter or in bowl ; add spaghetti sauce on top . Top with favorite shredded cheese .
“ Really , one thing I am realizing about cooking is that it ’ s a part of so much of what I do . It ’ s a gift I use to connect with other people and to show support and caring for other people . It ’ s something I have used to teach others , too . I am thankful for it .”
www . meridianstar . com
MARTHA STODDARD
LUSCIOUS LEMON PIE Crust : 3 / 4 box vanilla wafers , crushed 1 stick butter , melted 1 / 4 cup sliced almonds
Filling : 1 can sweetened condensed milk 1 / 2 cup lemon juice 3 egg yolks ( save whites )
Meringue : 3 egg whites 6 tablespoons sugar 1 teaspoon vanilla flavoring
Add crushed wafers to melted butter ; add sliced almonds , mix . Press some almonds into bottom of pie pan on top of mixture . Place into a preheated 350-degree oven for 5-10 minutes to “ set ” crust .
Combine sweetened condensed milk , lemon juice and egg yolks ; mix well . Pour mixture into crust .
For meringue , beat three egg whites with mixer until fluffy ( probably at least 2 minutes ). Gradually add 6 tablespoons sugar ; add vanilla flavoring at end . Spread on top of pie . Bake at 350 degrees for 15-20 minutes , or until brown . Cool . Refrigerate . Be sure to completely cool before refrigerating . Do not cover .
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