Black Oak homemaker keeps Sunday dinner tradition going
Lucille "Boots" Poe of Black Oak keeps the Sunday family dinner tradition going. She cooks for all of the family that can come on Sunday and still makes it to church by 9:30 a.m.
Poe was raised in a large family. She is the next to the youngest "the baby girl" of 11 brothers and sisters. She is the daughter of the late T. L. "Bud" and Minnie Goodman. She got the nickname, Boots, from her oldest brother when she was about two years old. He bought her a pair of black rubber boots with red trim. She loved those boots and they couldn't get them off her for two or three days. Her brother started calling her Boots and that is what she has been ever since to her family and friends.
She said that when her parents were living on the farm her mother cooked a big Sunday dinner every week for everyone and she is just carrying on the tradition.
"I enjoy cooking and having everyone over and as long as I am able I will continue in the family tradition," she said. "I cook country and everyone seems to enjoy it. Some Sundays we may have 30 or 35 family members here."
She and Elvis Poe have been married for 58 years. She said they moved to the Lower Poplar Ridge and have been there ever since. They have lived in their country home for 38 years, moving from "down the road."
She never had any desire to move away from home. Mr. Poe is a retired farmer and Mrs. Poe retired from the dietary department of Monette Nursing Home where she worked for 18 years.
"I love cooking and it was a perfect job for me. I also loved being around the residents. I had good helpers. I had very few turnovers in the years I was there," she said.
The Poe's have five children, Janice McClelland of Palmya, New York, Elvis Poe Jr. of Brookland, James Poe of Lake City, Reginia Hatch who lives about one mile from her parents, and Mark Poe of Bay. They have 10 grandchildren, nine great-grandchildren and one more on the way.
Poe's hobbies include cooking and quilting. For over 10 years she has been part of the Lake City quilters. They get together every Tuesday and hand quilt tops for the public. They have quilting for people across the United States and even in other countries
The Poe's are members of the Lake City Methodist Church. The women of the church are known for their fried pie sales. From time to time they get together and fry pies as a fund raiser.
"We usually make about 300 or so and never have any left. People keep asking us when we are going to do it again. We have a lot of fun with our pie sales," Poe said.
Poe looks forward to the holidays. Her home is the gathering place for the family Thanksgiving dinner. All of her brothers, sisters, children, nieces and nephews that can come. It is a potluck and sometimes they have 50 or 75.
"The house is running over, but I love it," Poe said.
She has her children and grandchildren and any other family members that can come over on Christmas Eve every year. She also enjoys that family time.
"Our family is important to us and we are proud of them. The Lord has blessed us," Poe said.
She is sharing some of the recipes that she makes during the holiday season.
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
Add to first three ingredients and mix well.
Crease cookie sheet with oil and line with wax paper. Pour batter over wax paper. Sprinkle with one cup chopped pecans. Bake in 375 degree oven exactly 15 minutes. While it is baking, sprinkle dish towel with powdered sugar. Turn cook batter face down on towel. Roll up loosely, let set until you mix 8 ounces cream cheese, 2 tablespoons butter, 1 cup powdered sugar and one teaspoon vanilla.
Unroll cake and spread with mixture. Roll up again, wrap in aluminum foil. Freeze. Slice while frozen.
Angel Pecan Pie
3 egg whites
1 cup sugar
1 cup Graham Cracker crumbs
1 cup chopped pecans
1/2 Teaspoon baking powder
1 Teaspoon vanilla.
Beat egg whites with baking powder. Add sugar slowly, beating until whites will peak. Add rest of ingredients and mix well. Pour in buttered pie pan. Bake in 350 degree oven 20-25 minutes. Do not over bake. Cool and serve with whip cream.
Red Velvet Cake
2-1/2 cups self-rising flour
1-1/2 cup sugar
1-3/4 cup Wesson Oil
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon cocoa
1 teaspoon vinegar
1 teaspoon vanilla
1-1 ounce bottle red food coloring
Cream sugar with oil and eggs. Add food coloring to sugar, oil and egg mixture. Mix well. Add cocoa to flour, mixing well, and add buttermilk, flour and vanilla to above mixture. Mix soda and vinegar together and fold in. Pour into greased cake pans. Bake at 350 degrees for 30-35 minutes. Can make two layers and split to make four thin layers. When cake is cool, spread frosting between layers and on top, but not on sides.
1 8 ounce cream cheese
1 stick oleo
1 box powdered sugar
1 tsp. vanilla
1 cup chopped pecans
Cream oleo and cream cheese. Add other ingredients and mix well.
James' Peanut Butter Fudge
2 pounds powdered sugar
1 large can evaporated milk
1 stick butter or oleo
Mix together and cook on medium heat to soft ball stage. Remove from heat and add 1 18 ounce jar crunchy peanut butter and 1 jar marshmallow cream. Beat until cool. Pour into buttered dish.
Elvis' Peanut Brittle
4 cups raw peanuts
3 cups sugar
1 cup white Karo syrup
1/2 cup water
1/4 teaspoon salt
1 heaping teaspoon baking soda
Mix first 5 ingredients together and cook to hard crack stage. Remove from heat and quickly stir in baking soda. Mix well and pour in two buttered cookie sheets. Let set until cold.
Fried Chocolate Pie
2 cups sugar
1 cup cocoa
4 cups milk
4 Tablespoons flour
2 Tablespoon vanilla
Mix together and cook until thick, stirring constantly. Cool before making pies.
Fried Pie Crust
1 cup sweet milk
1/2 cup Wesson oil
2 cups self-rising flour
Mix together and chill. Make out in small balls and roll thin. Use saucer to cut a circle. Brush edges with milk. Put in filling, fold over and seal edges.