KDs Find Ingredients for Success in the Kitchen
Kappa Delta National Headquarters staff members were recently surprised when they opened up a copy of the Memphis, Tenn., newspaper, The Commercial Appeal, and saw one of their own, KD archivist Shirley McCann Gee, (pictured right) featured as the “cook of the week.” However, it came as no surprise that she could be featured. After all, the Gamma Upsilon-Texas A & M/Commerce alumna has treated the staff for years to her delicious coffee cakes, casseroles, salads and dips.
The Commercial Appeal ran Shirley’s recipes for Spring Chicken and Green Beans and wrote about her cooking style. When asked if there is a recipe she keeps secret Shirley replied, “Not really, part of the fun of cooking is sharing. There's no better meal than a potluck dinner where everyone in attendance brings a dish.”
Shirley enjoys cooking with her husband, Jerry, and said, “Our entertaining often revolves around the island in the kitchen, whether it's talking, drinking or someone helping. The more the merrier.”
Shirley Gee’s Spring Chicken
½ cup sugar, divided
2 tbsp. water
2 tsp. corn syrup
6 tbsp. unsalted butter
2 chicken breasts (cut in small pieces and cooked)
1 cup chopped apple (such as Granny Smith)
½ cup chopped walnuts (or almonds)
Salt and pepper to taste
In a small saucepan over low heat, mix ¼ cup sugar, water and corn syrup. Cook until it starts to thicken. Set aside.
Melt butter in a skillet. Add ¼ cup sugar, stir. Add cooked chicken, apples and nuts. Stir until all is glazed. Add first mixture and stir. Take off stove when heated so the mixture does not get too thick. Serve over green beans, rice or asparagus.
Green Beans
2 tbsp. olive oil
2 tbsp. butter
1 tsp. garlic
1 white onion (thinly sliced)
1 lb. fresh green beans, trimmed and blanched
Salt and pepper to taste
Melt butter and olive oil in a skillet. Add garlic. Add onion slices. Stir until onion is light brown. Add green beans. Mix ingredients together. Add salt and pepper as needed. Put green beans on plate. Serve chicken dish over green beans.