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Wednesday, Oct. 1, 2014

Dinner Bell: Robin Adams, Manila

Thursday, November 14, 2002

Robin Towles Adams of Manila admits that she is one of those people that cannot be idle. She stays busy taking care of her home and her career as a speech therapist.

She and Gene Adams have been married for five years. They are both natives of Manila. Robin is the daughter of Tommy and Donna Towles and Gene is the son of Jimmy and Connie Adams, all of Manila.

Robin said she and Gene like to go places and visit, but neither would want to live anywhere except Manila.

Robin graduated from Arkansas State University with a master's degree in 1998. She worked in the Southland School system in Cardwell for three years and is in her second year in the Manila School system serving as speech teacher. In addition to teaching, she does private speech therapy work.

As if that is not enough to keep her busy, she does ironing.

"I love to iron. When I was in college, my schedule kept me from taking a part-time job so I began ironing for people. I found it was a stress reliever and I still do ironing for a few people," Robin said.

Gene is a farmer and co-owner of Black Mallard Hunting Service. Gene is an avid hunter and enjoys the guide service.

"We have met some really interesting people from all over the country through the hunting service," Robin said. "Many of them come back every year."

Robin also serves as director of the Children's Choir at the First Baptist Church in Manila. Robin has always loved music and sings at church and is asked to sing at many weddings and other occasions.

When she first started to college her plans were to become a music director. Through one of her classes, she was working with children with special needs and she made her decision to go into speech therapy.

"It is rewarding and I really enjoy working with the children," Robin said.

The Adams have a new Labrador Retriever, Daisy, that has become part of the family.

"I made up my mind that I was not going to get attached to this one, but she won me over," Robin said.

The Adams enjoy working in their yard and spending time with the family. Robin's niece is a cheerleader and her nephew plays elementary basketball and they try to go to their games often.

Robin admits that Gene is the cook of the family.

"I cook some but Gene likes to cook and try new recipes. He enjoys the challenge. The more difficult the recipe the more he enjoys creating it. He likes to cook and share the dishes with friends and family. During the season when Gene is not busy on the farm, he does a lot of the cooking and is very good at it," Robin said.

Robin is excited about a cookbook project that their couple's Sunday School class is working on. They have compiled some wonderful recipes and the cookbooks should be ready to sell soon. All of the proceeds from the cookbook will go to the new Family Life Center that the church recently built. Robin's parents serve as teachers for the class.

Robin is sharing some of their favorite recipes.

Garden Party Fondue with pita chips

1 8 oz. package cream cheese, softened

1 jar dried beef, chopped

1/2 chopped onion

3/4 cup shredded Parmaean cheese

1 Tbsp. Milk

1 Tbsp. Sour cream

1 pkg. Pita bread

Mix first six ingredients in a microwave-safe bowl. Heat and continually stir until mixture is completely melted and mixed. Serve with pita chips while warm.

Pita Chips

Half pita bread and cut into chip shapes. Place chips on greased cookie sheet. Then spray tops of chips/pita bread with Pam. Sprinkle with Cavinder's seasoning, salt and garlic. Heat oven to 375 degrees. Bake until chips are lightly browned (approximately 8-10 minutes).

Creamy Coconut Pie

1-8 oz. cream cheese, softened

1-can cream of coconut

1 small package cheesecake flavored Jell-o pudding

1 small container Cool Whip

1-10 oz. package frozen coconut

1 large graham cracker pie crust

1 small container whipping cream

Mix softened cream cheese and one cup of cream of coconut until smooth; add pudding until well blended. Stir in frozen coconut and Cool Whip. Pour mixture into piecrust and place in refrigerator for approximately 30 minutes to one hour.

Meanwhile, beat whipping cream, add 1 tablespoon sugar and 1 tablespoon vanilla, beat until peaks form. Spread on top of pie mixture and keep chilled until ready to serve.



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