Cooking with Geneva Troxell

Published On: October 14th, 2011By Categories: Blog

Our chef’s hat is off to Ms. Geneva Troxell.  Moving into a Green House home at St. Martin’s in the Pines did not mean that Ms. Troxell quit her culinary pursuits.   Instead, it was an opportunity to share her talents with her new friends.

Cooking has always been a big part of Ms. Troxell’s life.  “In 1926, I was born in Benton County, Indiana to Roy and Goldie (Bridgewater) Booker.  Being a farm girl, I grew up being in many neighbor’s homes for good old country cooking.  I started collecting recipes from my family and friends after my marriage in 1947.  My husband, Paul, was an avid fan of my cooking and would always be asking people to come and join us for a meal.  As our two daughters, Paula and Brenda grew up, they had many of their friends sample mom’s cooking.”

Over the course of the holiday season, we will be sharing some of her delicious recipes.  Ms. Troxell’s cooking has not only brought people together, but it also has an innate ability to make the Elders at St. Martin’s in the Pines feel like they are home.
As you enjoy making Ms. Troxell’s recipes, please share any recipes which remind you of home.
Banana Bread
3 eggs                                                              3 C. flour
2 C. sugar                                                        ½ tsp. salt
1 C. oil                                                             1 tsp. soda
1 T. vanilla                                                      1 tsp. baking powder
1 C. mashed bananas                                      1 C. chopped nuts
Beat eggs, sugar, oil and vanilla.  Next add bananas, flour, salt, soda and baking powder.  Stir in nuts.  Do not overbeat.  Bake at 350o until tested done, about 40 to 45 minutes.  This freezes well. “First made this in 1994 at my niece’s house in San Antonio, Texas.”
2 large pans-45 minutes
32 muffins-20 minutes
Pork Chop or Chicken Casserole
1 C. rice                                                             1 pkg. dry onion soup mix
6 pork chops                                                    1 small can mushrooms
1 can cream of chicken soup                          1 soup can water
1 can mushroom soup
Place rice in 9X13” baking dish.  Arrange chops on rice.  Mix soup mix, soups, water and mushrooms.  Pour over chops and rice.  Cover with foil.  Bake 2 hours at 300o.