Lisa Robin learned to cook in Girl Scouts. She is pictured here with her favorite skillet.

For Dahlonega resident, Lisa Robin, cooking started out as a way to earn her cooking badge but then developed into a passion. Her love of rustic and antique items, her log cabin home is decorated with farming tools that take you back to the “good-ole” days.  It’s only natural that her love of nostalgic country living extends to her cooking, as well.

“I started learning baking when I was in Brownies and Girl Scouts. I wanted to earn the cooking badge. My mom let me try the “advanced” recipe.

“I love trying new recipes and watching others enjoy eating something I helped create.  I like the challenge of trying recipes that use unusual ingredients. I especially enjoy trying some of the old fashioned recipes for food we don’t cook as often now days. I also enjoy teaching kids how fun cooking can be.  I try to include cooking with the school lessons I teach my students.  CookinFor Dahlonega resident, Lisa Robin, cooking started out as a way to earn her cooking badge but then developed into a passion. g is a life skill, but it’s also fun!  We teach math, science and local history with food.

Lisa Robin and son, Will, live in a log cabin in Dahlonega where she cooks vintage recipes when not teaching special education.

“One of my favorite recipes, the strawberry fig preserves, is an easy way to teach beginning canning. It tastes great and kids enjoy eating something that they made.”

Strawberry Fig Preserves

4 cups of figs, peeled and mashed

3 cups of sugar

1 package  of  strawberry jello ( 3 oz package)

Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes.  Preserves should begin to thicken if you dip a spoon in and let it rest on a plate for just a minute. Mash preserves with a potato masher if desired. Pour immediately into hot, sterilized jars.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

“Another favorite recipe, also an easy one for young cooks. This bread is great for a quick breakfast.  It’s also fun to share with neighbors”-Lisa Robin

Zucchini Bread

3 cups all-purpose flour

2 tsp of soda

1 tsp salt

½ tsp baking powder

1 ½ tsp cinnamon

¾ cup of chopped pecans

3 large eggs

2 cups sugar

1 cup oil (or applesauce)

2 tsp vanilla8 oz crushed pineapple (optional)

2 cups shredded zucchini

Mix the first 6 ingredients. Beat eggs. Add sugar, vanilla and oil to the eggs. Beat until creamy. Add zucchini and pineapple. Add dry ingredients. Stir until moist.  Pour into greased and floured loaf pans.  Makes 4 pans. Bake at  350 for  1 hour (until toothpick comes out clean). Cool on wire rack.  May be frozen.

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Welch Meatloaf

1 lb ground beef

1 egg beatenvintage re

1 piece of bacon well done and crumbled

½ cup milk

½ package of instant oatmeal (brown sugar or apple flavored)

1 med apple grated

2 Tblsp of green bell pepper chopped

2 Tblsp of onion minced

Dash of garlic powder

Dash of black pepper

1 tsp parsley

½ tsp of celery seeds

1 cup bread crumbs

¼ cup of brown sugar (less if you use brown sugar oatmeal)

Combine all ingredients.  Grease your loaf pan.  Pack the meatloaf into the pan.

Top with the glaze.

Glaze ingredients—1/4 cup catsup, 1 tsp mustard, 1 tblsp brown sugar.

Bake at 350 for 45-60 minutes.

“I often double this recipe because it is so popular it gets devoured in one meal. This is a recipe my grandmother made for family dinners.  You can mix ground beef with other meat (turkey, venison) to vary the fat content.” said Lisa.

Cabbage Rolls

“An old southern favorite recipe that one of my students taught me to cook these.” said Lisa.

1 lb ground beef

2 Tblsp parsley

1 onion

1 egg

1 Tblsp salt and pepper

1 green cabbage head

2 tsp Crisco

Core the cabbage and cut whole leaves off.  Cut each leaf in half, cutting out the center stem. Boil the leaves until tender.  Mix ground beef, parsley, salt, pepper, egg, and diced onion. Form into rolls about 2 inch diameter.  Roll inside the cabbage leaves. Grease the bottom of your pan and place your cabbage rolls across the bottom. Keep the rolls to only one layer and bake at 400 for about 45 minutes. Turn the rolls half-way through cooking and pour off some of the juice.

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