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Virginia Lowery of Butler County could probably measure out her life in the meals she’s made for others.

"I try to cook food to take to the sick and shut-ins from church. I had a restaurant once for about six months, and I about killed myself. I don’t cook as many sweets as I used to because of diabetes, but just about every day, I cook," said Virginia.

Lifelong residents of Butler County, Virginia and her husband Dennis have been married for more than 50 years, and she said that while they may be retired, they’re as busy as they’ve ever been.

"I don’t know how we ever had time to do anything when we both worked," she added.

Virginia and Dennis met as a result of their families’ mutual love for music.

"My family was always full of big singers. We’d take out the song books at night and sing, because that’s what we did for entertainment. As we grew up, we moved to a new house right across from Dennis’s family. He plays the mandolin and guitar, so he would come over and play while we sang, and he sang me right into his back pocket," Virginia explained.

Virginia grew up cooking out of necessity.

"I have nine living brothers and two sisters. I was the oldest girl, and, of course in a big family, everybody learns to take care of themselves," she said.

Virginia’s family has continued to play a large role in her life.

"We’re a very close family. Six of us still live in Butler County. We get together on holidays and talk on the phone nearly every day. The first Friday night in December, I cook a meal for all my siblings and their spouses, and that’s about the most enjoyable time we spend together because it’s just us. Everyone makes every effort to be here. Year before last, one of my brother’s flew in from Houston that day just for our dinner. His wife was in the hospital out there and she convinced him to come be with us for the night. Then he flew back the next day," said Virginia.

Dennis and Virginia have one daughter, Denise, who after growing up the lone child, vowed she’d never raise one by itself. Denise and husband Mike Henry are raising their five children on their farm in Montgomery County.

"And I love my grandchildren. Dennis and I try to see them at least once a week," Virginia said.

Virginia’s son-in-law Mike said he wasn’t sure if Virginia would give out her recipe for chocolate pie, which is his favorite, but she was kind enough to share it along with the variations for making lemon and coconut pies from the same recipe. She also included two of her most popular take-along items for church covered-dish meals.

"I never have any left when I make Open-Faced Tomato Sandwiches, and everybody at church loves Angel Food Cake with White Mountain Frosting," she said.

Kellie Henderson is a freelance writer from Troy.

Shrimp and Corn Salad

Dressing: ½ cup olive oil
2 Tablespoons Dijon mustard
1 Tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
½ teaspoon black pepper
½ teaspoon salt
1 small clove garlic, minced

Salad: 8 cups water
1 lemon, halved and juice
1 Tablespoon Zatarain’s liquid shrimp and crab boil or
Old Bay Seasoning
2 bay leaves
1 Tablespoon salt
2 cups fresh corn kernels
1 ½ pounds medium shrimp, peeled and deveined
2 Tablespoons fresh basil, chopped
½ cup red onion, chopped
1 pint cherry tomatoes, halved
½ cup each red and yellow bell pepper, chopped

Dressing: whisk all ingredients together in a small bowl; set aside.

Salad: in a large stock pot, bring water and next 4 ingredients to a boil. Add corn kernels and cook 2 minutes. Add shrimp and cook 2 minutes more. Drain shrimp and corn and transfer to a shallow bowl to cool.

Stir cooled shrimp and corn with remaining salad ingredients. Pour dressing over salad and refrigerate 2 hours. Keep refrigerated until serving.

Open-Faced Tomato Sandwiches

1 Tablespoon Durkee’s Famous Salad and Sandwich Sauce
1 cup mayonnaise
1 Tablespoon lemon juice
¾ of a jar real bacon bits
¼ teaspoon parsley, chopped (opt.)
Pinch of sugar
Bread slices
Roma tomatoes, sliced
Cajon seasoning or seasoning salt

Stir together first 6 ingredients until thoroughly combined.

Using a biscuit cutter, cut bread slices into small rounds. Spread each bread round with mayonnaise mixture; top with a slice of roma tomato and sprinkle with seasoning.

Note: Virginia suggests substituting Dijon mustard for Durkee’s sauce.

Potato Soup

3-4 slices bacon, cut into small pieces
2 Tablespoons flour
½ bell pepper, chopped
½ cup onion, chopped
4 to 6 potatoes, peeled and cubed
Salt, pepper, celery salt and chopped parsley to taste
1 cup cubed ham
1 (10 oz) can cream of mushroom or cream of chicken soup
1 (12 oz) can evaporated milk
Milk

Render bacon in a heavy stockpot. Add flour and make a light roux. Add bell pepper, onion and 2 cups water; stir well. Add potatoes, seasonings and ham. Add more water to cover if needed and cook until potatoes are tender. Add soup and evaporated milk and stir. Add fresh milk to reach desired consistency. Do not bring to boil after fresh milk has been added.

Breakfast Quiche

1 cup cheese, grated
1 pound mild bulk sausage, cooked and drained
3 eggs, beaten
1 cup milk
1 shallow unbaked pie shell

Mix all filling ingredients and pour into pie shell. Bake at 350^o for 30 to 35 minutes.

Apple Dumplings

1 can (10 ct.) refrigerated biscuits
5 apples, halved and cored
1 ½ cups granulated sugar
1 cup apple juice
1 stick (1/2 cup) butter or margarine
½ cup brown sugar
½ cup karo syrup
Cinnamon sugar

Stretch 1 biscuit to fit around 1 apple half, sealing on cut surface of apple. Place dumpling seam-side down in a large baking dish. Repeat with remaining apple halves and biscuits.

In a small saucepan, mix sugar, apple juice, butter, brown sugar and syrup. Heat until sugar dissolves. Pour over dumplings. Sprinkle with cinnamon sugar. Bake at 375^o for 20 minutes or until dumplings are browned.

Sweet Potato Casserole

3 cups cooked mashed sweet potatoes
1 cup sugar
½ cup butter, melted
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk

Topping: 1 cup brown sugar
½ cup flour
1/3 cup butter, softened
1 cup pecans, chopped

Prepare sweet potato mixture by combining all filling ingredients in a mixing bowl. Transfer mixture to a 2½ quart casserole dish coated with non-stick spray.

Stir together topping ingredients and crumble over potatoes. Bake at 350^o for 25 minutes.

Virginia’s Famous Chocolate Pie

1½ cups sugar, divided
3 Tablespoons flour
3 ½ Tablespoons cocoa
2 cups whole milk
4 eggs, separated
1 teaspoon vanilla
3 Tablespoons butter
1 pre-baked deep-dish pie crust

Mix 1 cup sugar, flour and cocoa together well to remove all lumps. Add egg yolks and ½ cup milk and mix well.

Scald remaining milk in top of double boiler. Pour milk gradually into chocolate mixture, stirring frequently. Return to double boiler and cook until thick. Remove from heat and add vanilla and butter; stir until butter is incorporated. Pour into pie shell.

Beat egg whites well and add ½ cup sugar slowly and beat until stiff. Spread over chocolate filling and bake at 350^o until meringue is browned.

Note: For Coconut Pie, omit cocoa and stir in ¾ cup grated coconut with butter and vanilla. For Lemon Pie, omit cocoa and stir in juice of 3 lemons and zest of one lemon with butter and vanilla.

Angel Food Cake with
White Mountain Frosting

1 box angel food cake mix
½ cup sugar
¼ cup karo syrup
2 Tablespoons water
3 egg whites
1/8 teaspoon cream of tartar
½ teaspoon vanilla

Prepare cake according to package directions and bake in a tube pan. Cool.

In a small saucepan, stir together sugar, syrup and water. Cook and stir until a candy thermometer shows mixture has reached 242^o. Remove from heat.

Beat egg whites with cream of tartar and vanilla until stiff. Add syrup a little at the time, beating well after each addition. Spread angel food cake with prepared icing.

Strawberry Trifle

1 cup granulated sugar
1 cup water
2 Tablespoons strawberry gelatin
2 Tablespoons cornstarch
2 drops red food coloring
1 (8 oz) cream cheese, softened
1 cup powdered sugar
1 (12 oz) non-dairy whipped topping
1 cup whole milk
1 angel food cake, torn into pieces
1 quart strawberries, stemmed and sliced

In a small saucepan, combine granulated sugar and next three ingredients. Boil 1 minute. Remove from heat and stir in food coloring. Set aside to cool.

In a mixing bowl, combine cream cheese and powdered sugar. Fold in whipped topping, then mix in milk.

Layer angel food cake pieces in the bottom of large bowl. Layer on cream cheese mixture, then gelatin mixture. Top with strawberry slices. Chill until served.