By DENISE HERSCHEL
From the time she was a young girl of 10, Neptune resident Carol Whyte would “follow her mother around the kitchen” in the hopes of learning how to create the delicious meals she prepared daily.
Roast chicken and pork, stuffed peppers and cabbage were just some of what Whyte’s mother Betty would whip up for her busy family. The memory of her outstanding dishes still lingers for Whyte whose goal is to cook as well as her mother did.
“My mom taught me how to cook. I always had liked to question her about what she was making. I watched what she did but I didn’t get any of her recipes. She did most of it from memory. She was always cooking something,” Whyte said.
Some of her mother’s favorites such as pot roast and stuffed cabbage are now staples on Whyte’s menu. One particular item stands out for Whyte even today: a roast chicken and pork together in the oven at the same time.
“She said she did it this way because it gave it a good flavor. I just tried it recently,” Whyte added. “When my mother cooked she never really measured anything but it always came out wonderfully. We always had a meal on the table.”
Whyte’s son Scott attended culinary school at the Atlantic Community College in Mays Landing, New Jersey. He received his two-year degree in culinary arts although he also later pursued another field of interest, according to Whyte.
“I’ve always cooked. I always worked too as a single mother for some time. But we had dinner on the table every night. I did a lot with the crockpot – pork chops, steak and chicken with stewed tomatoes, peppers and onions. It was a more efficient way when I worked,” she said.
Whyte’s Czech and Danish heritage play somewhat of a role in her culinary choices but overall she said she cooks primarily American cuisine.
“I make home-cooked meals about six nights a week with one night for eating out. I get a lot of my recipes from cookbooks or from the Internet. And, I have a cookbook from 1960 that I still use today. What I really love about cooking is the creative part. I improvise as I go along. I like to sew and decorate and do creative things. Cooking is obviously creative. It is an art,” Whyte said.
With the holidays fast approaching and 14 people to be gathered at her table this week Whyte is putting together a meal of the traditional turkey, turnips, stuffing and pies which she makes from scratch.
“I make homemade apple and pumpkin pie. I bake but generally it is during the holidays. I don’t bake too much though because then I want to eat it,” she laughed.
Whyte’s imparting words for those interested in learning to cook is simple and sweet.
“If I was sharing advice I would say spice it up when you cook. I think things should be properly seasoned,” Whyte emphasized.
Here are two of her favorite chicken recipes.
1/4 C butter
7 oz spaghetti (broken into small pieces)
1/4 C all purpose flour (I use Wondra)
2 C cubed chicken or turkey
1/2 tsp. salt
1 can, 3 oz. sliced mushrooms
1/4 tsp pepper
1/2 C grated Parmesan cheese
1 C chicken broth (boullion & water)
1 C whipping cream
2 tbsp. sherry
Heat oven to 350. Melt butter over low heat. Stir in flour and seasonings. Cook until mixture is smooth and bubbly. Remove from heat. Add broth and cream.
Heat to boiling stirring constantly. Boil 1 minute. Add sherry. Stir in spaghetti, chicken and mushrooms. Pour into square dish, 8×8x2. Sprinkle with parmesan cheese and bake 30 minutes or until bubbly in center. Garnish with parsley and green olives. Serve with salad or your favorite vegetable.
Place ingredients in ungreased shallow baking dish (9×16) in order.
1 C Uncle Ben’s converted rice (uncooked)
1 Package dry onion soup mix
1 Can cream of mushroom soup
1 Soup can of water
Place raw chicken on top (3 to 3 1/2 lb. fryer cut up). Butter chicken, sprinkle with salt, pepper and paprika.
Bake 1 1/2 hours @ 350, adding more water if rice seems dry. Serve with your favorite vegetable or salad.
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