Angela Robinson is May’s One of Hardin County’s Finest Cooks

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Dash of Class food column by Nora Sweat

By Nora Sweat

I received a nomination for “One of Hardin County’s Finest Cooks” for a young lady, Angela Robinson, with a passion not just for cooking but creating meals.

Angela’s son, Zachery, 4, is the main beneficiary of her art, but she has many appreciative admirers of her culinary skills.

The lady that nominated Angela said she is creative, adventurous in her cooking and very taste conscious about her meals. She also presents them with love and an eye for beauty.

Growing up with a stay-at-home mom, Angela was at her mom’s side on a stool in the kitchen chopping and stirring and being interested in all kinds of food preparation.

Her mom is German with Italian and Swedish roots, so Angie, as her friends call her, has a wide range of international recipes she creates and presents to her friends and family. She even has been invited to cook dinner in the home of friends on several occasions and she does it with a joyful smile. The same joyful smile her tasters have on their faces once they try her food.

Angela now has her own food blog and hosts a separate food Facebook page called “What’s for dinner?”

Her friend adds, “I remember one time she dropped by and I was not prepared for her visit. I was sorry not to be able to offer her anything but a soft drink, thinking that all I had in the house were just condiments and mustard soup is not something I count as food. She swiftly went through my kitchen and found some things that she made into a delicious meal. My husband came home and was all excited from the smell and not only ate the dinner with gusto but ate the leftovers around midnight.”

She added even further, “I’m a pretty good cook, but Angie is a culinary artist. She sees a possible meal, where others see random groceries.”

“One of Hardin County’s Finest Cooks” would not be complete without Angela Robinson. Check out Angela’s blog for more of her recipes, www.facebook.com/1whatsfordinner1.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/ family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Mmmmmm Goulash

1 pound chopped beef

1 pound chopped pork

2 large onions

2 green bell peppers

1 red bell pepper

2 cloves of garlic

2 packets of brown gravy mix

1 packet of chili mix

1 tbsp oil


Chili powder

Garlic powder


Salt and pepper

Chop the onions and then fry the beef and pork in the oil with the onions.

Keep frying until the juices die down. When there is hardly any moisture left in skillet, add a cup of water. Let the meat continue to boil. When the juices evaporate, add yet another cup of water and repeat two to three times until there is somewhat of a brown coating on the meat and the onions are barely visible. Once that happens, it will be the last time to add water and boil.

Chop all vegetables and half the cloves of garlic. At this point, Place all the beef/pork mixture in a slow cooker. Once the vegetables are chopped, add to the slow cooker. Add the gravy and chili mixes, along with the appropriate amount of water and allow to cook for a short time. Then add spices. Use a hearty amount of paprika with lid off - and pour it in and then add four or five shakes of chili powder, three or four shakes of garlic powder and a pinch of cumin.

Let it cook through, boil so the gravy thickens, and then let it simmer for at least an hour, stirring occasionally.
Goulash is best served over Rotini pasta. It can be served over rice, it could be eaten over boiled potatoes or you can eat it like a stew.


Spaghetti Carbonara

1 quart Half and Half
1 quart Heavy Whipping Cream
1 package ham
1 package bacon
1 large onion
1 clove of garlic
7 slices of American Cheese.

The amounts for the recipe are guidelines. Feel free to use two onions or two cloves of garlic or nine slices of cheese. The minimum of cheese recommended though is seven.

Dice bacon and ham and fry. After about 5 to 8 minutes, add the onion and garlic. Make sure your ham starts curling and your onions are transparent. Add the half and half and whipping cream.

This meal can feed six people and still have leftovers. Cook over medium-high heat at first and then turn it to medium low. Once your sauce starts bubbling, add the cheese, torn into pieces; turn it to med-low and let it cook for 30 to 45 minutes to make sure it thickens up. Add salt to taste.


My Chimichanga!

5 chicken breasts

1 large onion

1 large red bell pepper

1 large green bell pepper

1 package of tortillas

1 package of shredded cheddar cheese

1 can of diced tomatoes with green chilies

1 can of enchilada sauce

Sour cream



Chili powder

Mexican seasoning

Adobo seasoning

Cayenne pepper

Dash of oil

Dash of soy sauce

Salt and pepper to taste 

2 slices of cheese (optional)

Shredded lettuce (optional)

Corn (optional)

Chop the peppers and onions, set aside. Chop chicken breasts, then dice and place in a medium sized bowl. Shred the lettuce and set aside. The bowl is where you will be mixing the seasonings into the chicken. Start by adding a dash of oil and dash of soy sauce. Then, depending on taste preferences, season your chicken. If you like Mexican foods a bit on the spicy side, add 1/4 teaspoon cayenne pepper. Then you can add chili powder and Mexican seasonings. Mix with diced chicken pieces and allow it to set so it soaks up some of the marinade. Add onions and peppers, and toss so the seasonings are spread through, and place all into a heated skillet.

After the chicken cooks awhile, and it becomes somewhat white and the onions are see-through, pour in the can of tomatoes. Allow to simmer on medium heat stirring occasionally to evaporate some of the juices. Add the can of enchilada sauce, and mix well with the chicken and vegetables. At this point add the two optional slices of cheese. Allow to simmer.

When you’ve noticed a good decrease in liquid in the skillet, it’s time to prep the tortilla. Take the tortilla you want and lay it out on a microwavable plate. Cover it with shredded cheese. Place it in the microwave until the cheese is melted. 

With a ladle, scoop up some mixture and place it on half of the tortilla. Fold it closed, and again, cover it in cheese and place it in the microwave. When that cheese too has melted, smother it in sour cream and salsa, place the lettuce on the side. Serve with Mexican Rice-a-Roni.