When Jeffords isn’t in the kitchen, she is spending most of her day as an independent demonstrator for UpperCase Living and enjoying time with her son.
Today, Jeffords is sharing her “Peach Cobbler” and “Chicken and Spanish Rice” recipes obtained from her grandmother, Prissy.
Chicken and Spanish Rice
1 cup onions, chopped
¾ cup green peppers
2 teaspoons vegetable oil
1 8oz can of tomato sauce
1 teaspoon parsley, chopped
½ teaspoon black pepper
1 ¼ teaspoon garlic, minced
5 cups cooked brown rice
3 ½ cups boneless chicken breasts, cooked and diced
In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
Add tomato sauce and spices, heat through.
Add cooked rice and chicken to sauce and heat accordingly.
1 cup Original Bisquick mix
1 cup milk
½ teaspoon ground nutmeg
½ cup butter (melted)
1 cup sugar
1can (29 ounces) sliced peaches, drained
Heat oven to 375.
Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish. Stir in melted butter until well blended. Stir together sugar and peaches; spoon over batter.
Bake 50-60 minutes or until golden. Serve with a smile.
(To nominate someone to be Cook of the Week, email Tasha at Tbunch@calhountimes.com (For more information on UpperCase Living, visit http://Jillianjeffords.uppercaseliving.net)