“I come from a heritage of good cooks,” she states. “My mother and my aunt both majored in Home Economics.”
When given the opportunity, Gerard decided to take the same path. Gerard attended Andrews University and received her major in 1977, the same year in which she and her husband were married.
After graduation, she taught Home Economics to college students as well as high school students over the next several years throughout Michigan, Virginia, Kansas and California. In 2002, her husband’s principal career path brought them to Georgia.
“I love living in Calhoun, we’re very happy here, I love Georgia Cumberland Academy and I love this community,” boasts Gerard.
When asked what her specialty recipe is, Gerard mentions her loaves of bread.
“I remember my grandmother would bake bread eight loaves at a time,” laughs Gerard, “I enjoyed the time with her baking and developing new recipes.”
Gerard also mentions that bread is her gift of choice, along with homemade jam.
“I like helping people in their time of need in practical ways,” voices Gerard, “and you can’t get more practical than life skills. Not only did I teach students how to prepare meals, I taught them how to manage money and the importance of family relationships.”
Although Gerard is no longer teaching Home Economics, she has obtained the title of Director of Alumni and Development at Georgia Cumberland Academy. She, along with other members of faculty, hosts weekly prayer group meetings at the academy, offering guidance and mentoring to students on campus.
Today, Gerard is sharing her recipes for “Greek Lentil Soup”, “Corn and Black Bean Salsa”, and her recipe for “Chocolate Scotcheroos.”
Greek Lentil Soup
1 c. dried lentils (rinsed and drained)
6 c. water
1 clove garlic, minced
1 c. grated potato
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
½ package frozen chopped spinach, thawed and drained
Salt and pepper to taste
¼ c. lemon juice
1/3 c. olive oil
Combine the first seven ingredients in a large pot and cook until lentils are soft – about 40 minutes.
Add the spinach, salt and pepper, lemon juice and olive. Cook until back up to temperature and
serve. Serves six.
Corn and Black Bean Salsa
1 can (11 oz.) corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 medium tomatoes, diced
1 bunch cilantro, strip leaves and mince
1 bunch green onions, sliced
1-2 avocados, diced
¼ c. red wine vinegar
¼ c. olive oil
2 cloves garlic, minced
¾ tsp. salt
1 tsp. cumin
1 Tbsp. prepared salsa
Combine vegetables in a mixing bowl. Combine vinegar, oil, garlic, salt, cumin and salsa
Separately, then pour over vegetables. Serve with tortilla chips. Note: this recipe can be made
several hours ahead of serving. Just be sure and not add the avocado until almost ready to serve.
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. Rice Krispies
6 oz. semi-sweet chocolate chips
6 oz. butterscotch chips
Cook sugar and corn syrup in a 3-quart or larger saucepan over moderate heat until the mixture
boils. Remove from heat; stir in peanut butter. Mix in Rice Krispies. Press into oiled 9X13 pan
and let cool. Combine chocolate and butterscotch chips in a small saucepan over low heat. Stir
gently from time to time as the chips melt. When completely melted and smooth, spread over
the top of the cooled cereal mixture. When chocolate mixture is cooled and hardened, cut into
bars and serve. (From Apple a Day, vol. 1 cookbook.)
(To nominate someone to be Cook of the Week, email Tasha at Tbunch@calhountimes.com.