If you ever shopped at Dayton’s or Marianne’s Dress Shop, you may remember Lois Gregory.
Lois comes from a long line of good cooks and she shared her gift often. “I would give showers for the kids down at the store (Dayton’s),” she said. “And when we would put on a fashion show at Marianne’s I would have a little spread down there.”
Lois was also very active at McCabe United Methodist Church. She helped cook for various dinners and fundraisers, plus she was the cook for the confirmation class.
These recipes are great to make ahead of time. “I loved to entertain,” she said. “A day or two before I would get my baking and cooking done, then I would tell the girls to get their husbands or boyfriends and come over for a little party after work.”
Initially a stay-at-home mom, Lois went to work when her son was in college and her twin daughters were in junior high. It was interesting hearing her justify that decision to work outside the home: “Because I knew that I would have time,” she explained. “I didn’t let anything go. I still had my baking days, my ironing days. I kept it all in one piece. Chuck (her husband) would say many times, ‘I just don’t see how you do it, Speed*, I just don’t see how you do it.’ It was because I liked to do it!” She has passed her gift of hospitality on to her daughters and she still enjoys looking through cooking magazines and finding new recipes for ‘her girls.’
Lois said these recipes are all good, fast to make and fun to serve. “Sometimes women feel it’s too hard to entertain. I just say it’s not too hard if you’ve got the right things.”
*Speed was Chuck’s nickname for his wife
1 8-oz. pkg. Philadelphia cream cheese
1 3.5-oz. wedge Roquefort cheese (may substitute blue cheese)
1 5-oz. jar Kraft Old English cheese spread
1/4 cup melted butter
Onion powder, to taste (1/8 tsp.)
Garlic powder, to taste (1/8 tsp.)
Combine all ingredients and chill until mixture starts to get firm.
Shape into ball or log and roll in chopped pecans, walnuts or pistachios.
Note: If allergic to nuts, roll in a mixture of crumbled bacon, minced green onions & chopped parsley.
Serve with assorted crackers and/or sliced apples, sliced pears, & grapes.
Lois received this recipe from her good friend Gerry Wallum
Open House Beef Balls
1 lb. ground beef
¼ cup milk
1 egg, beaten
1 Tbsp. minced onion
2 Tbsp. ketchup
½ tsp. salt
½ tsp. garlic powder
½ tsp. ground black pepper
1/2 cup finely crushed Italian style seasoned bread crumbs
Mix thoroughly and shape into small balls the size of a walnut. Line jellyroll pan with foil & spray with non-stick cooking spray. Place meatballs on prepared pan and bake in 350˚ oven for approximately 30 minutes or until nice and brown.
Serve warm with Tangy Sauce alongside for dipping.
Yield: 35 – 40 appetizer meatballs
2/3 cup ketchup
2 Tbsp. prepared yellow mustard
2 Tbsp. mayonnaise
1 Tbsp. prepared horseradish
Mix all together & refrigerate.
Cream butter and sugar, beating until fluffy. Add flour and mix until crumbly. Pat into 8×8 pan. Bake 20 – 25 minutes at 300˚ until light brown. Remove from oven.
Increase oven temperature to 350˚.
2 eggs, well beaten
1 cup brown sugar, firmly packed
½ tsp. salt
½ cup shredded coconut
2 Tbsp. flour
½ tsp. baking powder
1 tsp. vanilla
1 cup chopped walnuts OR chopped pecans
Beat eggs until light and lemon colored. Stir in remaining ingredients; mix well. Spread over baked crust. Bake 25 minutes @ 350˚. Do not over bake. Cool and cut into small squares. Yield: 2 dozen