Cookbook caps lifetime of cooking

Claire Mae Garloch says she has "tons" of recipes, and some of them have found their way into an upcoming cookbook.

Garloch, who grew up in the Houston area and still lives there, is a contributor to a cookbook that Houston Christian Church arranged to have published and expects to receive by July 1.

The congregation is celebrating the refurbishing of the church building this year, its 100th anniversary. The cookbook is just one of the activities planned.

Garloch said bringing the cookbook to fruition was a lot of work for her and other committee members, but, "We enjoyed it."

She said anyone who would like to purchase a church cookbook may call 497-2728 or 497-2304. The cookbooks also will be sold at the annual Houston Fall Festival.

The daughter of Irvin and Thelma Pruitt, Garloch went to Houston School through the eighth grade and graduated from Clearspring High School.

She not only grew up in the Houston area but also raised her family of five children there. The family now includes six grandchildren and two great-grandchildren as well.

"I always helped my mother," she said of how she learned to cook. "I was the oldest girl."

But her heart lay with the outdoors, and she loved to go to the fields with her father.

"I used to have to work" outside, she said. "I'd pick beans and tomatoes for the canning factory for my dad and my uncle. I'd just go along (picking), but I was too little to carry the crate to the end of the row."

Her father farmed with horses, and she recalls riding in a wagon to the fields.

She turned her hand to a lot of different chores, but one thing escaped her.

"I couldn't milk," she said, laughing, "but I brought the cows in," even when she was only 6 or 7.

"I've worked hard all my life and it's not hurt me a bit," she said.

Garloch said she loves to try new recipes, especially desserts.

"That's my favorite," she said. "Any new dessert, I pick up. I love to make them."

Her culinary skills are above reproach now, but she recalled a time when she fell a bit short.

"When I first got married," she said, she decided to make fried chicken.

"The chicken was brown and just beautiful" when she put it on the table, she said, but it turned out that it wasn't done.

"I got up from the table and just cried and cried."

Besides cooking, Garloch said, she enjoys quilting.

"I do a lot of piecing quilts and quilting for my family. When they get married, they get a quilt."

She also enjoys doing yard work in the summer and working with flowers.

She is a member of Houston Christian Church, and so were generations of her family before her. She has helped out wherever needed, including teaching Sunday school and vacation Bible school, and now she's involved in planning the church's celebration.

Along with other church members, she also volunteers at Hoosier Christian Village in Brownstown.

It's a familiar place to Garloch; she worked there for 21 years, retiring as a dietary supervisor. She also worked for about three years at Arvin Industries when she was younger.

Even in retirement, Garloch has found something else to turn her hand to, and now works part time at the Vallonia Grocery.

Choceroon Cake

• 2 egg whites
• 1/3 cup sugar
• 2 tablespoons flour
• 1¾ cups angel flake coconut
• 1 box chocolate cake mix
• 1 regular box chocolate pudding mix
• 2 eggs
• 2 egg yolks
• 1¼ cups water
• 1/3 cup oil

Beat egg whites until foamy. Gradually add sugar and beat until mixture forms stiff, shiny peaks. Blend in flour and coconut and set aside. Combine remaining ingredients in large bowl, blend and beat on medium speed for 2 minutes. Pour 1/3 batter into greased and floured bundt pan, spoon in coconut mixture on top and add remaining batter. Bake at 350 degrees for 50 to 55 minutes or until toothpick comes out clean. Cool in pan 15 minutes. Remove and cool.

GLAZE:

• 1 tablespoon milk
• 1 cup confectioner's sugar

Also good with a light chocolate frosting.

Buffet Salad

• 1 6-ounce box lime Jell-O
• 2 cups hot water
• 8 ice cubes
• 1 No. 2 can crushed pineapple

Drain pineapple; save juice. Mix Jell-O with hot water, stir until dissolved. Add ice cubes until melted. Add pineapple to Jell-O, mix and pour into 9x13 pan. Chill until firm.

Bottom layer:

• 1 carton Cool Whip (8-ounce)
• 1 8-ounce package cream cheese
• Mix well and spread on bottom layer.

Top layer:

• 1 cup pineapple juice
• ¾ cup sugar
• 3 beaten eggs
• 1 tablespoon lemon juice
• 3 tablespoons flour

Mix all ingredients. Cook over low heat until thick. Cool, then spread on second layer. Top with ¼ pound grated cheddar cheese.

Zucchini Casserole

• 3 cups thinly sliced unpeeled zucchini
• ½ cup thinly sliced carrots
• 1 cup Bisquick
• ½ cup finely chopped onion
• ¾ cup grated cheddar cheese
• 2 tablespoons chopped parsley
• ½ teaspoon salt
• ½ teaspoon oregano
• Dash black pepper
• ½ teaspoon garlic salt
• ½ cup vegetable oil
• 4 eggs, slightly beaten

Mix all ingredients well. Put into 9x13 pan. Bake until golden brown (350 degrees for 30 to 35 minutes).