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Cook of the Week: Karen Telford

NAME: Karen Telford

HOME: Milford Township

WORK: Lane Public Library, in Hamilton

HOW LONG COOKING: Telford has been cooking since she was 10, when she joined a 4-H club in her native town of Richmond, Ind. That year, she made a butter cake for her project at the Wayne County Fair; the cake was a semi-finalist for the Indiana State Fair.

HOW OFTEN COOKS: She cooks 5 nights a week.

COOKING MENTOR: Her late Grandma Burdsall. Telford spent many afternoons in her grandma's kitchen, learning how to make apple pie, pie crust, and chicken 'n dumplings, among other dishes.

FAVORITE COOKBOOK OR CULINARY RESOURCE: Paula Deen's Kitchen Classics: A Day In The Country Cookbook and Paula Deen And Friends: Living It Up Southern Style.

FAVORITE RESTAURANTS: The Noisy Oyster, in Charleston, South Carolina, and Paesano's in Oxford, Ohio.

SPECIAL INTERESTS: needlework, reading cookbooks, listening to fiction, history, and mysteries on tape while working in the home; spending time with family, including grandchildren.

TWO FAVORITE RECIPES: Down-In-The-Dumps pudding cake and sour cream chicken enchiladas.

Down-In-The-Dumps

pudding cake

Sift together in a bowl:

• 2 cups all-purpose flour

• 1 1/2 cups sugar

• 4 teaspoons baking powder

• 1/2 teaspoon salt

• 4 tablespoons cocoa

Stir into same bowl:

• 1 cup milk

• 4 tablespoons vegetable oil

• 2 cups chopped nuts (walnuts or pecans)

Spread mixture in an ungreased 9 x 13-inch baking pan and set aside.

Blend in a small bowl:

• 2 cups brown sugar, packed

• 1/2 cup cocoa

Sprinkle brown sugar / cocoa mixture over the top of the batter. Then pour over all: 3 1/2 cups hot water. (Note: It must be hot water.) Bake at 350 degrees for 45 minutes. When making an individual serving, flip over warm cake in each bowl so the pudding (that's inside and in the center) runs down the sides; then add a scoop of ice cream. Refrigerate leftovers. (Note: This is Telford's most-requested dish.) Yield: 8 - 12 servings.

Sour cream

chicken enchiladas

• 2 whole chicken breasts OR 4 boneless, skinless chicken breasts

• 2 cans cream of chicken soup

• 1 pint sour cream (light sour cream works, too.)

• 1 (4-ounce) can chopped mild green chilies

• 1 dozen corn tortillas

• 3/4 cup chopped onion

• 3 cups grated cheddar or Monterey Jack cheese (She uses Monterey Jack.)

• ripe olives, or jalapenos, for garnish (optional)

On the stove top in a deep pan partially-filled with water, boil chicken breasts for 20 to 25 minutes. If using whole chicken breasts, remove meat from bones. Chop up meat.

In a bowl, mix together chicken, soup, sour cream, and green chilies.

Soften tortillas in a microwave for 45 seconds or until soft. (Note: Instead of using a microwave, tortillas may be fried in hot vegetable oil until softened; then drain on a paper towel.)

Spread a thin layer of the cream mixture over the bottom of a 9 x 13-inch baking pan.

Spread equal amounts of cream mixture down the middle of each tortilla, reserving some for the top. Sprinkle each tortilla with onion and some of the cheese. Roll up tortillas and place seam-side down in pan. Pour remaining cream mixture over top and sprinkle with remaining cheese. Bake at 350 degrees for 25 to 30 minutes. Garnish with black olives or jalapenos, if desired. (Note: This is her husband Scott's favorite dish.) Yield: 8 - 12 servings.