By DEBORAH GERTZ HUSAR
Herald-Whig Staff Writer
Ila Johnson sees cooking as a way to honor the past and celebrate family and friends in the present.
An empty nester with her husband, Mike, Johnson doesn't cook much anymore until the couple's blended family -- five children, five spouses and five grandchildren scattered from Wisconsin to Colorado -- head for their Quincy home.
"They keep us busy, and we love it," Johnson said.
She pulls out favorite recipes, many from family members, that make them feel right at home.
"If you cook something for somebody whether from scratch, a box or a microwave packet, you took the time to do that, and they appreciate it," she said. "If you do things, and do them right, it does take a little bit of time and planning."
She'll plan meals including a visits to Maid Rite and getting a Jeff's Special, priorities for the kids whenever they're back in Quincy, and set a nice table to help guests feel comfortable and loved.
Many meals rely on make-ahead dishes, giving Johnson plenty of time to visit and still put a tasty meal on the table.
Baked Beef Stew, a recipe from her cousin Dena Walker, bakes for five hours.
"It's delicious," Johnson said. "You can fix this, be gone five hours and still put a nice hot meal on the table."
The old-time 24 Hour Slaw, a recipe from Ila Brocksmith, Johnson's mother, needs to sit for 24 hours before serving, making it ideal to serve when company's coming.
"The longer it sits, the better it tastes," she said.
Uncooked Cheesecake, another recipe from her mom, chills for at least eight hours before serving. When making it, "you kind of have to take your time. Chill the beaters and the bowl," she said.
And Bugle Stacks are a favorite of Johnson's sons, thanks to the blend of sweet and salty flavors. The recipe shared by Johnson's cousin, Lynn Crites of Farmington, Mo., also goes together quickly ahead of time.
Potlucks call for other favorite recipes, including her mom's Rice Parisianne, which complements any grilled meat.
"We grill year-round," Johnson said.
After several rounds of potato salad or baked beans for cookouts, Copper Pennies provide a welcome change. The recipe from her aunt, Frances Corben, "is so pretty with carrots, red onion and green pepper," she said. "You can make it ahead."
Sugar Cookies, a recipe from a friend Dee Adams, don't need to be made ahead.
"The dough doesn't need to be chilled. You can roll it out immediately," Johnson said. "It makes a big batch."
Cooking came naturally to Johnson.
"I come from good cooks," she said. "My mother cooked at Berrian School for 22 years."
An only child, Johnson spent plenty of time in the kitchen with her mom, starting out with a recipe for a big bowl chocolate cake.
"It took the big Pyrex bowl to make it," she said. "I'm sure mom cleaned cake batter off every inch of her kitchen many times, but she let me do it."
She learned to make other family favorites over the years including the homemade noodles from her dad's side of the family, and she kept cooking while raising her family and working full-time, the last 35 years at Knapheide.
Next up for the couple is a kitchen remodeling project, despite some advice from favorite restaurateur Rod McClean.
"He said 'forget those appliances. Put in a hot tub instead,' " Johnson said. "I love to cook, but it does sound like a good idea to me."
-- dhusar@whig.com/221-3379
