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WHITE HALL — While others stay indoors with nothing to do, a great-grandmother decided to donate her time to pass down knowledge. Arlene Edgell, an 87 year-old resident of White Hall, was pleasantly surprised to hear her great-grandson, Logan Decker, was interested in learning to cook. Edgell recently planned a full Sunday dinner for Decker’s family at her home, but she would not be the head chef at this event. Decker would do all the cooking, serving and preparing, under her guidance. She planned a full menu with grape salad, spiced carrots, sweet potato casserole, baked corn and t...

1/2 Cup Parmesan cheese, grated Directions Step 1: Preheat oven to 425 F. Grease a 13-by-9-inch baking pan.  Step 2: In a large mixing bowl, combine 1 (16-ounce) box of uncooked pasta, 1 (24-ounce) jar of tomato sauce, 24 ounces water, 1 teaspoon Italian seasoning and freshly ground black pepper. Pour into the greased baking pan. Cover with aluminum foil. Step 3: Bake for 30 minutes. Uncover and stir well. Step 4: Top with 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese. Bake uncovered for an additional 10 minutes or until the cheese is melted and pasta is fork...

Kosher salt and freshly ground black pepper, to taste 5 Tablespoons unsalted butter, softened 3 cloves garlic, minced 1 Tablespoon Dijon mustard 2 Tablespoons soy sauce Step 1: Preheat oven to 400 F. Step 2: Place a 5-to-6 pound chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity and outside of chicken with salt and pepper. Gently loosen the skin on the chicken breast by placing fingers under the skin. Rub outside of the chicken with 1 tablespoon butter. Rub 3 tablespoons butter under the breast skin. Step 3: Roast chicken for 60 minutes, basting every 1...

Any firm-fleshed fish with a medium-strong flavor is perfect to be paired with the slightly sweet onion taste of lightly caramelized leeks. Again, this is a single-serving recipe that is easily adapted for whatever size household you have and is perfect for a main dish for Lent. Kathy Whyte/ WNBF News Salmon fillet (Serving size recommendation: about the size of a deck of cards. Yeah, right.) 1 leek stalk, thoroughly rinsed, patted dry and thinly sliced into rings 1 Tb. unsalted butter 1 tsp. Kosher salt 1 tsp. cracked black pepper Warm butter and oil over medium heat in a medium saute (fry) ...

A gorgeous roasted leg of lamb is sure to impress your family and friends at the dinner table this Easter. Stuffed with goat cheese, sun-dried tomatoes and basil pesto, this roast lamb is the centerpiece of a truly delectable meal.