A touch of home

Joan Marcott sets a good table any time of year, but there are two annual events that call for more than a little something extra.

"We have big meals twice a year," Joan said, with "big" being something of an understatement.

"On the Fourth of July, we have a big blowout," complete with a roasted hog and the sizzle of fireworks, she said.

She and her husband, Jack, have had as many as a hundred people show up for their Fourth of July celebration.

The other big occasion each year is Fort Vallonia Days, which is a natural for Joan. Except for a brief time living in Seymour, she has lived in or near Vallonia all her life. The Marcotts' present home is just across the street from what was once the site of the Vallonia School, making the house a natural hub of activity for family and friends during the town's annual celebration. Joan and Jack's family includes two sons, Chris and Josh, as well as two grandchildren and two stepgrandchildren.

Joan, the daughter of Jeanette Robinson and the late Leslie Merl Robinson, said she became especially involved in cooking after the death of her father. Her mother went to work, and Joan helped cook supper for her siblings who were still living at home.

"Then I just started helping with Thanksgiving dinner and stuff because I knew she'd need help," Joan said, referring to her mother.

Joan's had some help from Jack along the way, as well. Neither could help laughing as they recalled the gravy she once made for him when they were dating.

The gravy's consistency was such that the whole bowlful could have been lifted out at once by a spoon, they said. Luckily, Jack's dad had taught him how to make gravy, and Jack taught Joan.

Not that Joan's gravy was all that bad.

"It was just good and thick," Jack said, grinning at his wife.

A lot has changed since then.

"I'm kind of one of those people that cook to people's favorites," Joan said, as Jack dug into one of the iced cinnamon rolls she had made. "He wants that cream cheese icing," she said, laughing.

Joan, who works at Aisin Drivetrain in Crothersville, has some favorite activities she pursues when she can find the time.

"I like to do quilts," she said, "if I ever had the time to do it. I do like to put the quilts together."

She also likes to go fishing and motorcycle riding, including riding with Jack on their 1977 Harley-Davidson.

Sometimes, "I take the Jeep and go here, there and yonder," she said. "That's a weekend buggy. I take it everywhere."

Most of all, "We like to travel to the beach," Joan said. "Daytona's probably our favorite place."

Broccoli Salad

Small head lettuce (2 cups)

Medium onion (chopped)

1 bunch fresh broccoli

1 cup raisins

1 cup sunflower seeds

¾ pound bacon (fried crisp, crumbled)

DRESSING:

1 cup Miracle Whip

2 tablespoons vinegar

½ cup sugar

Mix, pour over salad, let set overnight, toss before serving.

Sweet and Sour

Flour, salt and pepper pork chops; brown them.

½ cup white sugar

¼ cup brown sugar

¼ cup vinegar

2 tablespoons soy sauce

Simmer 20 minutes.

Sweet Dinner Rolls

Mix dough in bread machine but bake the rolls in the oven. Prep time about 20 minutes. Cook time about 20 minutes. Ready in about 2 hours, 20 minutes. Makes 16 rolls (16 servings).

½ cup warm water (110 degrees F/45 degrees C)

½ cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 teaspoon salt

3¾ cups all-purpose flour

1 (.25 ounce) package active dry yeast

¼ cup butter, softened

Directions: Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle, spread ¼ cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place; let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 10 to 15 minutes, until golden.

Clone of a Cinnabon

Prep time about 20 minutes. Cook time about 15 minutes. Ready in about 3 hours. Makes 12 rolls (12 servings).

1 cup warm milk (110 degrees F/45 degrees C)

2 eggs, room temperature

1/3 cup margarine, melted

4½ cups bread flour

1 teaspoon salt

½ cup white sugar

2½ teaspoons bread machine yeast

1 cup brown sugar, packed

2½ tablespoons ground cinnamon

1/3 cup butter, softened

1 (3-ounce) package cream cheese, softened

¼ cup butter, softened

1½ cups confectioners' sugar

½ teaspoon vanilla extract

1/8 teaspoon salt

Directions: Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.