Leon County Cooks: Bobbie R. White Adams

Bobby R. Adams is a fifth generation Texas who grew up in Buffalo, Texas and has authored a cookbook "Set another place….company's coming". This week's cook grew up in Buffalo and graduated from Buffalo High School in 1955. She earned a degree from the University of Texas in Home Economics and has written a cookbook titled "Set another place….company's coming!"

When Bobbie Adams decided to write her cookbook she felt the title she chose reflected the open and friendly attitude of her family and other families when she was growing up. Extra family members and friends were always welcome at her dinner table and they didn't go away hungry. Sharing a meal with other people was simply the friendly thing to do.

Adams' folks were a farm family who always had a large garden filled with vegetables of every description. Canning fresh vegetables each spring and summer was a necessity. Baking bread and biscuits was as natural to her mother, Sally White, as any other household activity.

Bobbie's mother taught her the art of cooking at a very early age. Her mother was an excellent cook and was still turning out her favorite cakes and pies into her late 80's. Bobbie began trying her own recipes by the time she was eleven or twelve and began collecting recipes as a teenager.

In high school Adams was greatly influenced by her home economics teacher, Mrs. Ruth Tomme. Adams credits Mrs. Tomme with being one reason she decided to go to the University of Texas and obtain a degree in Home Economics. Following graduation she became a hospital dietitian and later a teacher of Science and Home Economics.

Bobbie is married to George, her husband for 43 years. The couple has recently retired and enjoys traveling. Last fall they visited South America for three weeks and plan a trip to Europe in the spring.

Adams sold 5,000 copies of her cookbook and she says she would love to do another one, but probably won't because at this point in her life she would rather travel.

The following recipes are from Bobbie's cookbook and are some of the ones she says people have told her they enjoy. No Fuss Beef Brisket 1 (7-9 pound) beef brisket, trimmed Salt and pepper 1 ½ tsp garlic powder 1 cup hickory smoked barbecue sauce

Preheat oven to 500 degrees. Place 2 layers of aluminum foil in a 17X11 inch baking pan. Place brisket on foil. Season generously with salt and pepper; sprinkle with garlic powder. Pour barbecue sauce over brisket. Fold over foil and seal tightly. Place into oven and bake for 1 hour. Turn off oven and do not open door until the brisket is cool, about 5 or 6 hours. Remove brisket from sauce. Slice across grain; serve with additional barbecue sauce. Roast and Gravy 3-4 pounds chuck or shoulder roast Pepper 1 (10 ¾ ounce) can cream of mushroom soup 1 (1 ounce) package dry onion soup mix

Preheat oven to 350 degrees. Place a piece of aluminum foil large enough to completely wrap roast in the center of a 13X9 inch casserole dish. Place roast on foil, sprinkle with pepper. Spread undiluted mushroom soup over roast. Sprinkle with dry onion soup mix. Fold foil over and crimp edges to seal securely. Bake 2 1/1 to 3 hours or until roast is tender. Slice roast and serve with gravy. Okra Gumbo 6 slices bacon, chopped 1 large onion, chopped 2 lbs fresh okra, sliced 1 (14 ½ once) can diced tomatoes, undrained 1 teaspoon sugar 1 teaspoon salt 1 teaspoon pepper

In a heavy skillet over medium-high heat, cook bacon, onion, and okra until lightly browned. Add tomatoes, sugar, salt, and pepper to okra mixture; cover and simmer 20 to 30 minutes or until okra is tender. German Coleslaw 1 head cabbage ¼ cup chopped bell pepper 1 (4 oz) jar diced pimientos, drained Dressing ¾ cup vinegar ¾ cup salad oil 1 ½ tsp slat ½ tsp coarsely ground black pepper

Shred cabbage and mix with bell pepper and pimientos; set aside. Place dressing ingredients into a small bowl and whisk to blend. Pour dressing over cabbage and mix well. Cover and place in refrigerator to allow flavors to blend before serving. Coconut Pound Cake 6 eggs, separated 1 cup solid vegetable shortening 1 stick margarine, softened 3 cups sugar ½ tsp almond extract ½ tsp coconut flavoring 3 cups sifted all-purpose flour 1 cup milk 2 cups flaked coconut

Preheat oven to 300 degrees. Separate eggs, placing whites into a large bowl, yolks into another large bowl. Let egg white warm to room temperature, about 1 hour. With electric mixer at high speed, beat egg yolks with shortening and margarine until well blended. Gradually add sugar; beat until light and fluffy. Add almond extract and coconut flavoring; beat until blended. At low speed, beat in flour alternately with milk, beginning and ending with flour. Add coconut; beat until well blended. Beat egg white just until stiff peaks form. With wire whisk or rubber scraper, gently fold whites into batter until well combined. Pour batter into a 10 inch greased and floured tube pan. Bake for 2 hours or until cake tester inserted near center comes out clean. Cool in pan on wire rack ro 15 minutes. Remove cake from pan.