Elsa Patton learned a lot of responsibilities at a young age. “My mother was always working so cooking became my responsibility,” shares Patton. Her father was always working as well, as a professional wrestler until he became blind from injuries. Patton recalls having to prepare meals with distinct colors so that her father could find them on his plate. “Dad had to have certain colors so he could see them, otherwise it was an empty plate and he would have to feel around for his food,” says Patton.

After Patton married in 1962, she prepared wholesome meals for her husband, Dale, and not long afterward, her children. Patton shared that the family had a garden and grew up canning. To this day they still make their own applesauce and enjoy corn fresh from the garden.

Throughout the years, Patton had obtained several jobs in the school system as she made her way through college and art school. She graded school papers, did janitor work and even subbed at some point. Later on in life, Patton found herself as the Assistant dean at Georgia Cumberland Academy. “I worked there until my daughter complained that I was never home,” laughed Patton.

Patton says she still loves cooking and creating her own recipes with her husband. Patton recalls the first dish she ever attempted was mock salmon loaf. “I threw it out because I followed that recipe, word for word, and I wasn’t satisfied with it, and I never made it again,” laughs Patton.

Patton now finds her time consumed mostly with hosting events for various members of church and of the community. Recently, she hosted a Victorian tea and is currently making preparations for a Luau in April. “We’re expecting 122 people,” claims Patton, “because that is all of the dinner plates and stemware that I have.” She is also very involved in the Harris Arts Center with Festival of Trees and The Villages. Each year, Patton uses matte board donated by Donna’s Hallmark to create exact replicas of various buildings throughout Calhoun. As soon as the events are over, she and her husband begin planning for the next event. Patton shares that her goal for the next few years is to have her own art show at the arts center featuring her paper sculpture artwork.

Today, Patton is sharing with us her most requested recipes of “Mushroom Patties” and “Creamed Potatoes”.

Mushroom Patties

Ingredients:



3 large eggs

1 onion

(Beat these two ingredients in a blender)

1 package of onion soup mix

1 can of mushrooms (chopped)

Put chopped up mushrooms and juice in the mixture above.

1 1/3 cups of quick oatmeal



Stir in all above ingredients.

Melt ½ cup of butter (not margarine) and pour over above ingredients. Let set ½ hour before frying. Use canola oil to fry patties.

In a 9 X 13’ pan, coat bottom with Pam spray. Arrange patties in pan and top with a mixture of 2 cans of Campbell’s Cream of Mushroom Soup (Other brands do not turn out the same) and 1 can of water. Bake at 350 degrees for 40 minutes.

Creamed Potatoes



Ingredients:



Peeled potatoes

Heavy whip cream



Cook potatoes until done and place in fridge.

Be sure the potatoes are cold before you dice them or they will not stay intact.

Pour heavy whip cream over potatoes until covered with cream. Stir continuously over heat until cream is thickened and turns a slight yellow in color. Salt and pepper to taste.