Valinda Rutledge
President, St. Anthony Hospital
What is your cooking style?
Baking.
Who taught you to cook?
Self-taught - when I married I only knew how to order carry- out.
Most enjoyable
aspect of cooking:
Cooking with my daughter, Devon and seeing her excitement when the meal is put on the table.
Specialties:
Fancy desserts and grilled orange roughy.
Favorite kitchen
gadget:
Crockpot - I use it once a week.
Culinary pet peeve:
Recipes that use unusual ingredients that are difficult to find.
Do you favor a
particular ingredient?
Old Bay Seasoning.
Favorite cookbook
or cooking show:
Southern Living.
Favorite music to listen to while cooking:
My children's voices.
Do you have any culinary aspirations?
No - my day job keeps me busy.
When I eat out, I like to order:
Pasta dishes.
If you could prepare a fantasy meal for anybody,
for whom would it be and what would you cook?
Former President Jimmy Carter and his wife, Rosalyn because of his commitment to facilitating a real sense of esprit de corps among global leaders. I would cook ham, cornbread, yams, and peach cobbler. A good traditional Southern dinner.
Valinda Rutledge's Crab Meat Quiche
Ingredients:
3 eggs, slightly beaten
1 cup sour cream
1/ 2 tsp. Worcestershire sauce
3/4 tsp. Salt
1 cup shredded Swiss cheese
1 can (6 1/2 oz.) crab meat or frozen, thawed
1 can (3 oz.) French's fried onions
1 9-inch pastry shell, baked
Instructions:
Combine eggs, sour cream, Worcestershire sauce and salt. Stir in cheese, crab meat and onions. Pour into pie shell. Bake at 300F for 55 to 60 minutes or until a silver knife inserted in center comes out clean. This quiche reheats well in a microwave oven.1 Yield: 9-inch Pie
Rib-eye Roast with Mustard & Black Pepper
To ensure perfectly cooked beef, use an instant-read meat thermometer. You should have plenty left over for sandwiches.
Ingredients:
For the Roast:
4-5 lb. rib-eye roast
4 cloves garlic, cut into slivers
1 cup Dijon mustard
1/4 cup soy sauce
4 T coarsely ground or
cracked pepper
For the Sauce:
1/4 cup Dijon mustard
1 T soy sauce
1 cup beef stock
1 T cracked pepper
