Health care official shares cooking recipes

Journal Record, The (Oklahoma City), Apr 10, 2002 by staff

Valinda Rutledge President, St. Anthony Hospital

What is your cooking style? Baking. Who taught you to cook? Self-taught - when I married I only knew how to order carry- out. Most enjoyable aspect of cooking: Cooking with my daughter, Devon and seeing her excitement when the meal is put on the table. Specialties: Fancy desserts and grilled orange roughy. Favorite kitchen gadget: Crockpot - I use it once a week. Culinary pet peeve: Recipes that use unusual ingredients that are difficult to find. Do you favor a particular ingredient? Old Bay Seasoning. Favorite cookbook or cooking show: Southern Living. Favorite music to listen to while cooking: My children's voices. Do you have any culinary aspirations? No - my day job keeps me busy. When I eat out, I like to order: Pasta dishes. If you could prepare a fantasy meal for anybody, for whom would it be and what would you cook? Former President Jimmy Carter and his wife, Rosalyn because of his commitment to facilitating a real sense of esprit de corps among global leaders. I would cook ham, cornbread, yams, and peach cobbler. A good traditional Southern dinner.

Valinda Rutledge's Crab Meat Quiche

Ingredients: 3 eggs, slightly beaten 1 cup sour cream 1/ 2 tsp. Worcestershire sauce 3/4 tsp. Salt 1 cup shredded Swiss cheese 1 can (6 1/2 oz.) crab meat or frozen, thawed 1 can (3 oz.) French's fried onions 1 9-inch pastry shell, baked

Instructions: Combine eggs, sour cream, Worcestershire sauce and salt. Stir in cheese, crab meat and onions. Pour into pie shell. Bake at 300F for 55 to 60 minutes or until a silver knife inserted in center comes out clean. This quiche reheats well in a microwave oven.1 Yield: 9-inch Pie

Rib-eye Roast with Mustard & Black Pepper To ensure perfectly cooked beef, use an instant-read meat thermometer. You should have plenty left over for sandwiches.

Ingredients: For the Roast: 4-5 lb. rib-eye roast 4 cloves garlic, cut into slivers 1 cup Dijon mustard 1/4 cup soy sauce 4 T coarsely ground or cracked pepper

For the Sauce: 1/4 cup Dijon mustard 1 T soy sauce

1 cup beef stock 1 T cracked pepper

Instructions: To prepare the roast, cut incisions at even intervals in the surface of the meat and insert slivers of garlic. Place the meat in a roasting pan. Combine the mustard and soy sauce and spread the mixture over the roast. Top with the pepper. Let the roast sit at room temperature for up to 3 hours. Preheat oven to 350F. Roast the meat until a meat thermometer inserted in the center of the roast reads 120F for rare about 1 1/2 hours. Remove from the oven and let rest on a carving board, covered with aluminum foil, for 15 minutes. To make the sauce, in a small pan combine the mustard, soy sauce, beef stock and pepper with a whisk and heat through. Or, pour the stock into the degreased drippings in the roasting pan and stir to free any browned bits. Whisk in the mustard, soy sauce and pepper.2 Serves: 6 1 Indianapolis Collects & Cooks; Indianapolis, Indiana; pg. 202 2 Williams-Sonoma Complete Entertaining Cookbook; San Francisco, CA; pg. 269