Monette homemaker shares recipes
Rebekah Roddy of Monette is the second generation of her family to be featured in The Town Crier Dinner Bell. Roddy's mother, the late Twila Steed, shared her family's favorite recipes on Nov. 16, 1972. Also, her father, the late Billy Steed, was a Minute Man feature in the Town Crier on April 11, 1974.
Roddy is known as the baby sister of the famous Steed brothers. Having four older brothers is not that unusual, but to have four older brothers all born on the same day of the year, Oct.27, is not common. Roddy decided to have her own birthday and missed Oct. 27 by 17 days.
Roddy has very fond memories of growing up in Leachville where her parents owned Twila Motel when she was younger. She said she could make a bed as good as anyone when she was very young. She enjoyed helping around the motel and visiting with the people that came and went.
It was at a young age that she became a "people person." She still enjoys meeting new people.
Roddy was among the first graduating class of Buffalo Island Central High School in 1985. That made her the last reigning Miss Leachville as she was crowned in 1984 and never had to give up the crown.
She and Brian Roddy married in 1990. They live in Monette and have twin daughters, Lauren and Sarah, age 11.
Roddy calls her daughters "double blessings."
The girls enjoy playing softball in the summer and their dad helps coach their team.
Roddy has worked at the Monette Co-op for three years. She takes care of the cotton and payroll. She finds buyers for the cotton. She admits it gets hectic during the fall, but she does enjoy her work. She also likes working with the people from the area.
Roddy said the girls have sister dogs, Isabell and Gracie, that do not know they are dogs.
The Roddys have a kennel and for eight years they raised labs. Now they are raising pointer bird dogs.
Roddy attends church at the First Baptist Church where she works with the Awana program and children's choir. She always loved singing and playing the piano. She started taking piano lessons when she was in the first grade.
Roddy enjoys cooking but during the fall season her time in the kitchen is limited. The Chocolate YumYum is an all time family favorite. Her mother would make six times the recipe and have it in the freezer.
1. Crush 20-24 Oreo cookies. Put into bottom of 13x8" buttered pan. Pour 1/3 cup melted oleo over cookies. Freeze at least 3-4 hours.
2. Soften 1/2 gallon vanilla ice cream. Dissolve 1 tsp. instant coffee in 1/2 cup hot water. Stir coffee into ice cream. Spread over frozen cookies and freeze at least 3-4 hours.
3 squares semi-sweet chocolate
1 cup sugar
2 Tbsp. oleo
2 small cans Pet Milk
Cook until thick on low heat. Let cool completely. Spread over #2 and freeze again 3-4 hours.
4. Whip 1 pkg. Dream Whip according to instructions and spread over #3. Sprinkle with chopped nuts on top and freeze.
Keep covered in freezer. Will keep for up to two weeks in freezer.
24 ounce package stew vegetables (thawed)
1 lb. stew beef, cut in 1 inch cubes (browned)
1 can (10-1/4 ounce) condensed tomato soup
1/2 cup water
2 tbs. dried onion flakes
Salt and pepper to taste
1 bay leaf
Place vegetables in bottom of crock pot. Add browned meat. In separate bowl, mix remaining ingredients and pour over meat and vegetables. Cover and cook in crock pot or simmer on stove until done. (Other vegetables may be added if desired.
Mandarin Orange Cake
1 Duncan Hines Butter Cake Mix
1/4 cup oil
1 can mandarin oranges
Mix together and bake at 350 degrees in 3 layers.
1 large instant vanilla pudding
1 large can crushed pineapple (drained)
1 large container Cool Whip
Mix together and spread on cooled cake layers and keep refrigerated.
Drain and rinse:
1 can Mexicorn
1 can shoepeg corn
1 can whole kernel corn
1 can cream style corn
Cook: (in one stick oleo)
1 chopped small onion
1 chopped bell pepper
Add the above to corn mixture.
Mix in 1/2 to 1 whole can Rotel
Salt and pepper to taste.
Pour in buttered casserole dish. Bake for 30 minutes at 350 degrees.
Chicken Broccoli Delight
6 chicken breasts (cooked, deboned, cut up)
1 large bunch fresh broccoli, or 2 frozen packages broccoli, cooked until almost tender.
Place cooked broccoli in greased casserole dish
Cover with cut up chicken.
Topping: (Mix items below together before pouring on top)
2 cans cream of mushroom soup
3/4 cups mayonnaise
2 Tbs. lemon juice
salt and pepper to taste
Pour over top of chicken and broccoli. Sprinkle grated cheese over top. Bake at 350 degrees for 30-35 minutes.