Leon County Cooks: Lisa Pope

Lisa with an unusual guest Flat Lindsay. Flat Lindsay lives with "real" Lindsay in Boiling Springs, North Carolina who is a first grader at Boling Springs Elementary School. In our neck of the woods dyeing, hiding and hunting boiled eggs is a long time Easter tradition. But what do you do with all those boiled eggs when Peter Cottontail has moseyed on down the road and Monday morning comes. For at least a few days many homes will have more than their share of egg salad and deviled eggs.

This week's cook is known for her deviled eggs; any time there is a need for a covered dish. Lisa Pope grew up in Buffalo and graduated from BHS. She is married to Tommy Pope and has one daughter Jordan Ezell. Lisa has been extremely active in the youth programs at First Baptist Church in Buffalo for many years, but especially since Jordan became a teenager. Jordan is currently doing mission work in the Kingdom of Jordan in the Middle East. Lisa has brought dozens of deviled eggs to fund raisers for Jordan.

Lisa and Tommy live at Lake Limestone and have frequent outings for the church youth at their home. Lisa works at NRG on Highway 39. Following are some things to do with boiled eggs. Boiled eggs (they say anyone can boil an egg, but there are a couple of tricks)

One of the main errors most of us make when we boil eggs is boiling them too fast and breaking the shell. Be careful when you put the eggs into cold water and bring them to a boil. Then reduce the heat to below simmering. Cover and cook for 15 minutes.

Deviled eggs Boil the number of eggs needed and let cool. Cut them in half taking out the yolk and placing in a small mixing bowl. Mash the yolks, add mayonnaise, mustard, salt and pepper to taste. You may add pickle relish if you prefer. Mix well and stuff yolk mixture back into egg white.

Egg Salad Boil eggs and let cool. Chop the eggs and add mayonnaise, mustard, pickle relish, salt and pepper. Serve with bread as a sandwich or with crackers as a salad.

Potato Salad 6 large potatoes whole 6 eggs 1 medium onion 1 cup chopped dill pickles (not relish) 1 large jar chopped pimentos Mayonnaise (I use Hellman's) Mustard Salt and pepper Boil potatoes whole let cook and dice into large bowl. Boil eggs, let cool and chop into potatoes. Dice onions and dill pickles and add to potatoes. Add the pimentos, mayonnaise, mustard, salt and pepper. It is difficult to say how much mayo and mustard to use, but for 6 potatoes I would probably use about 1 cup of mayo and ½ cup mustard. It depends upon your taste. Creamed Eggs Make white sauce first 2 tbsp butter 2 tbsp all-purpose flour Salt and pepper 1 ½ cup milk In a small saucepan melt butter. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir one minute more. Chop three or four boiled eggs and add to the white sauce. You may also stir in some cheese to add extra flavor. Serve over toast.