Published: March 07, 2007 11:01 am            

That's a Wrap

NEWTON — This week we are happy to have one of our own ladies at The Newton Record as our Cook of the Week.

Debbie Laird is our Administrative Assistant and does an outstanding job, but in her time away from the office she spends her time preparing meals for her family and trying out new recipes. Debbie and her husband Rob live in Lake along with their son Adam, daughter April and her husband Rob and adorable granddaughter Destiny who was born this past November, and the delight of her Grandmommy’s eye.

“I started cooking when I was 6 years old,” Debbie said. “My first dish was cornbread (still one of my favorite foods), made in my Aunt Ruby’s kitchen. I remember having to stand on a kitchen chair to reach the counter.”Debbie became a Navy wife 25 years ago, and discovered a whole new world of different foods and cooking methods through friends from all over. She learned about foods from Italy (authentic), the Phillipines, Puerto Rico and many other places and taught other people from all over a few things about Southern Cuisine too. She was fascinated with other cultures and their traditions and foods.

“I owned a small bakery in Chesapeake, Virginia for 3 years and when my husband retired from the Navy and we moved back “home”, I wanted to start another food business,”Debbie said. “I first introduced “That’s a Wrap!” (my husband came up with the catchy name) at a little market in Newton called Fabulous First Fridays.”

From there, Debbie became a regular vendor at the Belhaven Market, a great market in Jackson. In 2004 she was blessed to be able to purchase a vending trailer.

“My love of meeting new people, coupled with my love for feeding folks made this the perfect oppoutunity for me,” Debbie said. “My first festival with my trailer was the first Loose Caboose festival, and I’ve been at every one since.”

Debbie said that the signature item for “That’s A Wrap!” is a Filipino springroll called lumpia, and it has become very popular at all the festivals she attends.

“I sold four dozen lumpia (all I had) at the Loose Caboose,” Debbie said. “People really seemed to enjoy it, along with her Thai peanut dipping sauce.

Debbie said she would like to thank everyone who stopped by during the festival.

“I was put on the “back 40” and you had to do some looking to find me,” Debbie said. “I hope to see all of you again next year, and until then I hope you enjoy these recipes.”



Tex Mex Meatloaf

1 1/2 lb. ground beef

1 16 oz. can kidney or pinto beans, drained

1 1/2 cup picante sauce

1 medium onion

1 clove minced garlic

1/2 cup dry bread crumbs

2 eggs

1 1/2 teaspoon ground cumin

3/4 teaspoon salt

2 tablespoons brown sugar

Combine meat, beans, 1 cup picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt. Mix well and shape into a loaf. Bake at 350 degrees for 1 hour. Pour off drippings. Combine remaining picante sauce and brown sugar and spread over meatloaf. Bake 15 additional minutes.



Ritz Pecan Pie

1 1/2 cup broken or rough chopped pecans

45 Ritz crackers, crushed

3 egg whites

2 whole eggs

1 1/2 cup sugar

Beat eggs (whites and whole) and sugar until frothy and combined. Stir in nuts and crackers. Spread in a buttered pie plate. Bake at 350 degrees for 30 minutes. Top with Cool Whip if desired.

        

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