Page B8

Page B8— The Brownsville States-Graphic, Thursday, May 13, 2010

Today's WeatherLocal 5-Day Forecast

Thu5/13

88/68Overcast. Warm.High 88F. WindsSSW at 10 to 20mph.

Sunrise Sunset5:54 AM 7:53 PM

Fri5/14

76/61Showers, maybe arumble of thunder.


Sat5/15

80/64Scattered thunder-storms possible.


Sun5/16



Mon5/17



Memphis91/70

Chattanooga85/66

Knoxville89/67

Nashville90/68

Covington89/67

Tennessee At A Glance

Area CitiesCity Hi Lo Cond. City Hi Lo Cond. City Hi Lo Cond.Athens 89 66 pt sunny Greeneville 88 64 t-storm Milan 87 65 cloudyBristol 87 64 t-storm Jackson 88 68 cloudy Morristown 89 65 t-stormChattanooga 85 66 pt sunny Jamestown 87 67 pt sunny Nashville 90 68 cloudyClarksville 87 67 cloudy Jefferson City 89 66 t-storm Oak Ridge 89 67 pt sunnyColumbia 88 67 pt sunny Johnson City 87 64 t-storm Paris 86 64 cloudyCookeville 89 67 pt sunny Kingsport 90 67 t-storm Pulaski 90 67 pt sunnyCrossville 86 67 pt sunny Knoxville 89 67 pt sunny Savannah 90 66 pt sunnyDayton 90 67 pt sunny Lewisburg 88 65 pt sunny Shelbyville 89 67 pt sunnyDyersburg 89 68 cloudy McMinnville 89 67 pt sunny Sweetwater 90 66 pt sunnyGatlinburg 84 58 t-storm Memphis 91 70 cloudy Tullahoma 89 68 pt sunny

National CitiesCity Hi Lo Cond. City Hi Lo Cond. City Hi Lo Cond.Atlanta 89 67 pt sunny Houston 85 70 cloudy Phoenix 84 61 pt sunnyBoston 63 48 mst sunny Los Angeles 74 55 cloudy San Francisco 74 51 pt sunnyChicago 68 48 t-storm Miami 87 77 mst sunny Seattle 72 51 sunnyDallas 82 64 t-storm Minneapolis 53 42 rain St. Louis 76 53 t-stormDenver 50 37 cloudy New York 62 54 pt sunny Washington, DC 65 61 rain

Moon Phases

LastMay 6

NewMay 14

FirstMay 20

FullMay 27

UV IndexThu

5/136

High

Fri5/14

6High

Sat5/15

8Very High

Sun5/16

6High

Mon5/17

6High

The UV Index is measured on a 0 -11 number scale, with a higher UVIndex showing the need for greaterskin protection.

0 11

©2009 American Profile Hometown Content Service


Thu5/13



Fri5/14



Sat5/15



Sun5/16



Mon5/17



Memphis91/70

Chattanooga85/66

Knoxville89/67

Nashville90/68

Covington89/67




Moon Phases

LastMay 6

NewMay 14

FirstMay 20

FullMay 27

UV IndexThu

5/136

High

Fri5/14

6High

Sat5/15

8Very High

Sun5/16

6High

Mon5/17

6High


0 11


Featuring...Lee Anna Parker Davis

In a small wooden box Lee Anna Parker Davis keeps her memories stashed away. Hand written on aged note cards, her mother’s most fondest recipes, a treasure trove she keeps close to her heart. Her mother, Becky, past away from cancer in 2000.

As she shuffled through the recipes cards, she quickly began noting a time, place and occasion that was attached to each recipe. “Memaw’s yeast rolls, in which noth-ing was ever measured, our family’s funnel cakes that we would sell for Relay for Life when my mom was Honorary Chair. We would use a ketchup bottle for the mix because it was always easier to squeeze out.

“My mom’s specialty was spaghetti. The recipe was so simple, too, but people loved it. She would wrap up her corningware dish in a big towel and here we’d go to our potluck with our spaghetti wrapped up in a towel,” she laughed. “A lot of these recipes have stories with them.”

The Brownsville native said she began “really cooking” at the ripe age of 17 as she grad-ually took over the house-hold, it became a necessity with her mom newly diag-nosed with appendix cancer, her dad working full-time, and sister who was only a freshman in high school.

“Mom would pull a kitch-en chair up and sit at the

kitchen coun-ter and show me what was what,”

s h e remembered. “That was the first time I

had been turned loose in the kitchen, and there were a lot of mishaps, but it didn’t mat-ter because we were spend-ing time as a family together.

“At the time I didn’t like the kitchen, I felt this is what I had to do and this is where I needed to be,” she said. “I remember at 17 I was in E.W. James pushing a shopping cart thinking, ‘this is not nor-mal’.”

Lee Anna has now mas-tered her shopping ven-tures and the kitchen and admits with three kids, she has become a frugal shopper, clipping coupons and plan-ning out meals, “I always try to make a list before I go to the grocery store.”

Advice to other young mothers, she issued make things (especially casseroles) ahead of time and freeze it, “most anything will freeze I’ve found out.”

“And two things I will never do is fry a chicken, or try to bake an angel food cake,” she informed. “It’s just a whole lot easier and cheaper to buy them. If you can do either, my hat goes off to you.”

She revealed has grown accustomed to shopping for a mass group of people on a budget from years of experi-ence with helping with Camp Meeting, commonly known as Tabernacle, stating those family summer gatherings were also a cooking influ-ence.

“I’ve always enjoyed watching the cooks at camp meet-

ing, I learned how to feed a lot of people that way,” said Davis. “We would have to have enough food for three meals a day for 30 people for a whole week. That’s a lot of meals you have to plan for.”

Cooking for Lee Anna is still a family affair may have created a recipe for success as they have start-ed a joint project together recently opening up a lounge area with a menu the hot-spot Downtown Tavern in Jackson, in which her sis-ter, Molly, owns. Lee Anna developed most of the menu items on her own. Including the Tavern’s signature sand-wich, “It’s everyone’s favor-ite, it has a secret mustard sauce on it that I make. It’s so messy, you almost need a fork to eat it.”

Most of her newer recipes she finds on the internet and is an avid watcher of the Food Network, “that’s my favorite channel in the whole world, and I just add my own touch to them.”

Lee Anna hopes her love for cooking and experiences with her mom will flow over to her kids, so they can have stories to tell to accompany each recipe.

Fondue Recipe (quick and

easy)Ingredients:1 stick of butter1 11oz bag of semi-sweet

chocolate chips1 11oz bag of milk choco-

late chips1 can of Eagle brand milk

Cooking Directions:Melt all ingredients togeth-

er on stove top using the double boiler method. (Lee Anna uses an actual fon-due pot). And start dipping everything from the kitchen sink: bananas, strawberries, pretzels, marshmallows, use for biscuit spread.

Buffalo Chicken Dip (a favorite)

Ingredients:3-4 bonless chicken breasts1 12 oz bottle of Franks Hot

Wing Sauce2 8oz packages of cream

cheese1 8oz bottle of blue cheese

dressing1 8oz package of shredded

cheddar cheese

Cooking Directions:Start with 3 to 4 boneless

chicken breasts (cooked and shredded. Toss the chicken in Franks Hot Wing sauce and set aside. Press the cream

cheese in the bottom of a 9x13 pan. Pour in chicken mixture. Pour blue cheese dressing over the chicken and top itoff by sprinkling the cheddar cheese. Bake at 350 degrees until bubbly. Serve with Fritos scoops and celery sticks.

Funnel Cake (great for fundraisers)Ingredients:3 eggs2 cups of milk¼ cup sugar3 to 4 cups of flour½ tsp salt 2 tsp baking powder

Cooking Directions:Beat eggs and add sugar

and milk. Sift half of the flour, salt, and baking pow-der together and add to milk and egg mixture. Beat the bat-ter smooth and add only as much more flour as needed. Batter should be thin enough to through a funnel. (Lee Anna uses a ketchup bottle for squeeze purposes, mak-ing swirls and criss crosses to create the funnel cake look.) Using a fry-daddy, make sure the grease is 375 degrees before cooking. Cook until golden brown, then drain on a paper towel. Sprinkle with powdered sugar.

Photo by Julie Pickard

Lee Anna Parker Davis pictured with her brood (minus her husband Shea) Parker, Rebecca and Harrison. Rebecca said her favorite dish mommy makes is meatballs, green bean casserole and chicken rotel. Twins, Parker and Harrison are fond of cookies.


Thu5/13



Fri5/14



Sat5/15



Sun5/16



Mon5/17



Memphis91/70

Chattanooga85/66

Knoxville89/67

Nashville90/68

Covington89/67




Moon Phases

LastMay 6

NewMay 14

FirstMay 20

FullMay 27

UV IndexThu

5/136

High

Fri5/14

6High

Sat5/15

8Very High

Sun5/16

6High

Mon5/17

6High


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