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Cook of the Week… Ivey finds reading her cookbooks relaxing

By Staff
LIKES TO BAKE Lyndol Ivey of Quitman grew up in a big family and has been cooking since she was 10-years-old. This week's "Cook of the Week" likes to try all kinds of recipes, but loves to bake cakes and pies. Photo by Steve Swogetinsky/The Meridian Star
By Steve Swogetinsky/The Meridian Star
Dec. 19, 2001
When Lyndol Ivey wants to relax with a good book, she only has to look through her library of cookbooks to find one.
She also collects recipes. However, some of her better dishes aren't even written down.
Born and raised in the Little Rock Community, Ivey is a graduate of Collinsville High School. She has lived in Clarke County since 1960.
Not only does Ivey bake for her friends and family, she also bakes for a local deli.
She doesn't worry about the size of the crowd at the dinner table.
In addition to cookbooks, Ivey also enjoys collecting Santa Claus figures.
While Lyndol cooks, her husband, Billy, likes to do woodwork in his shop. Billy is retired from the post office. The couple has three children, Sherri Bell, Dr. Tim Ivey and Murray Ivey; and four grandchildren.
Steve Swogetinsky is regional editor of The Meridian Star. Call him at 693-1551, ext. 3217, or e-mail him at
This week's recipes:
Italian Cream Cake
1 stick margarine
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups plain flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 package frozen coconut
1 cup chopped pecans
5 egg whites, stiffly beaten
Cream margarine and shortening together, add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda (sift together) Add to creamed mixture alternating with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in egg whites. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 for 25 minutes.
8 ounces cream cheese (softened)
1 stick margarine
5 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans (toasted in microwave about 1 1/2 minutes)
Beat cream cheese and margarine until smooth; add powdered sugar and mix well. Add vanilla and pecans; mix well. Spread on cool cake layers.
Bean Soup
2 cans Northern beans (do not drain)
2 cans Pinto beans (do not drain)
2 large jar Picante' Sauce
1 can stewed tomatoes
1 pound ground beef (browned and drained)
Mix together and heat thoroughly. Serve with cornbread
White Sweet Potato Pie
3 eggs
2 cups sugar
3 tablespoons flour
1/2 stick margarine
1 small can Pet milk
1 cup white sweet potatoes
1 teaspoon lemon flavoring
Mix all ingredients together. Bake in deep dish pie crust for 45-50 minutes at 350 degrees.
Pecan Clusters
1 12 ounce bag of semi- sweet chocolate chips
1 1/2 pound block vanilla candy coating
1 quart toasted pecans (toast without salt or butter)
Melt chips and candy coating together. Mix in pecans. Drop by spoonfuls onto wax paper and cool.