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Gail Gillespie of Rainsville said she had a hard time gathering recipes to include in this month’s Co-op Pantry, not because she doesn’t cook, but because she still cooks the way she did when she was a little girl in her mother’s kitchen.

“I grew up cooking with Mama, and she didn’t cook much with recipes. I still make some of the same things we did back then, and I’ve even passed some of them on to my daughter. Mama had four daughters. I’m the oldest, and I’m the only one who still cooks most things from scratch the way she did,” says Gail.

But that doesn’t mean she’s the only good cook in the family. She and one of her sisters started a catering business in Rainsville.

“My daughter Tina bakes wonderful cakes and she took my place in the catering business when I married Joe. She’s always working on a cake, and sometimes it seems like she has a wedding cake to do every weekend. The two of them have a great business,” Gail says.

Gail and Joe have been married for nearly 12 years, and Gail says that’s almost exactly how long she’s been retired. “The day after Joe and I married, I went to my job at the sock mill in Fort Payne. I was there about thirty minutes before I decided it was time for me to retire,” she says.

While she may not punch a clock everyday, Gail still finds plenty to do to keep herself busy. “I make most of Tina’s icings for her cakes, and I stay involved with my grandchildren’s sports and community activities,” says Gail.

Gail and Joe built their home in Rainsville to be closer to her children and grandchildren. Her son, Steven Skaggs, and his wife, Pam, have two sons, Cole and Will, ages 10 and 7. Her daughter, Tina, and her husband, Labron, have a daughter, Jordan, 18, and a son, Clint, 14.

Gail cooks for Joe and herself everyday, and she makes breakfast for her children and their families Sunday mornings.

“Joe and I don’t eat much, so sometimes it’s hard to cook for two people. I’d rather cook a lot. I love for somebody to call me up and say they’re coming to the house about lunchtime. I can cook for a crowd in just a little while,” Gail says.

In addition to maintaining old-fashioned meals and cooking methods, Gail still gardens and cans fresh produce to enjoy throughout the year. But she says being with her grandchildren is her greatest joy. “Because I had always worked, it was a sort of culture shock when I first retired. Now it’s so good to be able to do things for my grandkids when I want to. I wouldn’t trade that time with them for anything,” she says.

Gail shares some recipes this month just perfect for the holidays. Her Chocolate Covered Cherries, Tiger Butter, and Garlic and Dill Pretzels are just the sort of treat to have on hand when company comes, and Pecan Cobbler and Rice Casserole are among Gail’s recipes large enough for family gatherings. Gail also offers the Lemon Supreme Cake recipe that was her mother’s.

Kellie Henderson is a freelance writer from Troy.

1 cup quick grits
½ cup plus 1 Tablespoon butter, divided
1/3 cup diced green onions
4 ounces Velveeta cheese, cubed
1 teaspoon garlic powder
2-½ cups shredded cheddar cheese
1 can Rotel tomatoes

Preheat oven to 350°. Bring water and milk to a boil in a sauce pot; add salt. Slowly add grits. Bring to a boil again, stirring constantly for 1 minute. Reduce heat and cover. Cook for 3 minutes. Add ½ cup butter; stir until melted.

Cover and cook for 3 to 5 minutes, or until thick and creamy. Remove from heat.

In a large skillet, sauté onion in remaining tablespoon of butter. Add Velveeta, garlic powder, and 1 ½ cups cheddar. Add to grits, stirring until cheese melts. Add tomatoes and juice. Pour into a greased casserole dish and bake for 40 minutes. Sprinkle remaining cheddar over casserole and cook 5 more minutes.

2-½ teaspoons vanilla extract
2 (10 oz) jars maraschino cherries with stems, well drained
1 (12 oz) package semi-sweet chocolate chips
1 (7 oz) bar milk chocolate
8 ounces paraffin

In a mixing bowl, beat together butter, milk, sugar, and vanilla until smooth. Refrigerate mixture until well chilled. With lightly sugared hands, shape a tablespoon of mixture around each cherry. Place on cookie sheets and freeze until firm.

Meanwhile, combine remaining ingredients in a double boiler; melt over simmering water, stirring occasionally, until smooth. Holding onto the stem, dip each frozen ball into chocolate. Set on waxed paper to cool. Refrigerate. Yields about 4 dozen.

Tiger Butter

16 (1 oz) squares white chocolate baking squares, finely chopped
¾ cup creamy peanut butter
2 cups semi-sweet chocolate chips

Kathy’s Fruit Salad

White seedless grapes
Red seedless grapes
1 small can crushed pineapple, in syrup.
1 pint strawberries1 (14 oz) container T Marzetti’s peach glaze
3-4 Tablespoons light corn syrup

Combine white chocolate and peanut butter in a glass bowl. Microwave on high 2 minutes, stirring twice. Pour onto wax paper lined 15x10 jellyroll pan, spreading evenly.

Microwave chocolate chips in glass bowl, 2 minutes on high, stirring twice. Pour over white chocolate mixture. Swirl gently with knife. Chill. Break into pieces.

Slice grapes. Hull and slice strawberries. Toss all ingredients together. Keep refrigerated.

Loaded Potato Soup

6 medium potatoes, diced
½ onion, chopped
1 pint heavy whipping cream
½ stick butter
1 can bacon bits
¾ cup shredded cheese
Salt and pepper

Cover potatoes and onion with water in a large pot. Cook until tender. Add cream and butter. Stir in bacon bits and cheese, Cook over medium heat until thick. Add salt and pepper to taste.

Taffy Apple Salad

1 (16 oz) container whipped topping
1 (16 oz) can crushed pineapple, drained well
4 Granny Smith apples, peeled and cut up
4 large Snickers bars, chopped fine
½ cup salted peanuts
1 Hershey Bar

Stir together whipped topping, apples, pineapple, peanuts and Snickers. Place in a compote or salad bowl. Shave Hershey bar over the top. Chill until ready to serve.

Garlic and Dill Pretzels

1 cup canola oil
1 package Ranch dressing mix