CLAYTON, Ill. -- When it comes to cooking, Anita Roy and Becky Barlow have figured out a few things.

"You've got to enjoy it," Roy said.

"If you didn't like it, it would be a chore," Barlow said. "What gives me pleasure is seeing someone else enjoy what you've made. If they request it again, that makes you feel good."

Simply spending time in the kitchen makes the mother-daughter pair from Clayton happy – and spending time together in the kitchen is even better.

"This is good, Mom," Barlow said on a recent day while sampling Roy's Turkey Souffle. "I like the water chestnuts."

The casserole, one of Roy's favorites, makes a tasty main dish. So does Chicken Combo, another make-ahead dish, and the Cheesy Buffet Potatoes are "handy and good" to complement any meal.

Easy-to-fix Cherry-Berry Salad is perfect for fall with its cranberry flavor, and Sour Cream Coffee Cake "is easy and good," Roy said. "I always double it to make a 9-by-13 pan."

Family and friends enjoy the pair's homemade salads from the cranberry-flavored Cherry-Berry Salad and Orange Tapioca Salad to Barlow's Peach Jell-O Salad.

"It was my mother-in-law's recipe. It's very easy, very, very good and it's pretty," Barlow said.

People always love her Savory Baked Beans "because it has a whole pound of bacon in it and brown sugar," Barlow said. "If we have a get together, somebody usually makes a batch of Tavern Burgers. You add all the ingredients, then start cooking. Beer Balls are ever so popular."

For a sweet finish to a meal, Barlow might reach for Cherry Dream Squares, or Zion Church Ice Cream. "I like to make homemade ice cream. This is a very good homemade ice cream," she said.

The Roy family's love of pie passed down to Barlow, who grew up with her two sisters watching her mom and her grandma cook. "The Chocolate Pie was my aunt's," Barlow said. "She would always do a meringue on it. I just do Cool Whip and sprinkles."

Despite Roy's love of cooking, Barlow didn't develop an interest until she got married. "It's something you pick up when you have family," said Barlow, who has two kids and a granddaughter.

Both women still enjoy finding new recipes to try and thumbing through cookbooks. "It's fun to read them," Barlow said.

Barlow also developed an interest in her late father's homeplace, taking it on in 1994. "It's been a work in progress," said Barlow, who is in the fifth year of operating her Red Bird Inn bed and breakfast while working at the post office in Mount Sterling, cleaning for others and playing the piano for her church. "I had 107 stays in 2017. That was up."

Beer Balls (Becky Barlow)

2 pounds hamburger

1 teaspoon salt

1/4 teaspoon pepper

2 eggs

4 teaspoons dry onion soup mix

1 cup bread crumbs

Cut small pieces of dill pickle, and wrap in meatball. Brown meatballs in electric skillet at 300 degrees in a little oil. Put in crockpot with a sauce of 2 cups catsup and 3/4 cup beer. Cook on low for two or three hours.

Makes 70 small meatballs.

Chicken Combo (Anita Roy)

2 cups uncooked macaroni

2 cups milk

1 can cream of mushroom soup

1 can cream of celery soup

1 small can mushrooms, drained

1 jar diced pimento

2 cups diced chicken

3 hard-boiled eggs

1/2 pound Velveeta cheese, cubed

onion to taste

Mix all together and let set overnight covered in the refrigerator. Top with buttered crumbs. Bake at 350 degrees for one hour.

Tavern Hamburgers (Becky Barlow)

2 pounds hamburger

3/4 cup catsup

1/2 cup water

1 tablespoon Worcestershire sauce

salt and pepper

1 tablespoon chili powder (optional)

1 onion, chopped

1 tablespoon mustard

Simmer 30 minutes.

Turkey Souffle (Anita Roy)

4 cups cooked diced turkey

9 slices white bread, crusts removed

1 can sliced water chestnuts

1 (eight-ounce) can sliced mushrooms

1/2 cup mayonnaise

9 slices sharp Cheddar cheese

4 eggs, beaten

2 cups milk

1 teaspoon salt

1 can cream of mushroom soup

1 can cream of celery soup

2-3 ounces chopped pimento

2 cups buttered seasoned crumbs

Butter a 9x13-inch baking dish. Line with bread slices. Top with turkey. Spread mushrooms and water chestnuts over turkey. Dot with mayonnaise. Top with cheese. Combine eggs, milk and salt. Beat well. Pour into casserole dish. Spoon soup and pimentos over all. Cover with foil. Refrigerate overnight. Bake at 350 degrees for 11/2 hours.

Cheesy Buffet Potatoes (Anita Roy)

2 pounds frozen hash brown potatoes

1 pint sour cream

2 cans cream of chicken soup

1/2 cup chopped onion

2 cups shredded cheddar cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Combine and bake at 350 degrees for 40 to 45 minutes. Serves 12 to 15 people.

Savory Baked Beans (Becky Barlow)

2 (1 pound, 15 ounce) cans pork and beans

1 pound lean bacon, cut in pieces

2 medium onions, cut in chunks

2 large green peppers, cut in chunks

2 teaspoons Worcestershire sauce

1 cup catsup

1 cup brown sugar

Combine all ingredients, and put into two medium-size or one large casserole dish. Bake, covered, at 325 degrees for three hours, stirring occasionally. Uncover the last 30 minutes of cooking. Makes about 20 servings.

NOTE: You can use less bacon, but a full pound makes these baked beans unforgettable and a conversation piece whenever served.

Cherry-Berry Salad (Anita Roy)

1 package cherry gelatin

1 1/4 cups hot water

dash salt

1 can whole cranberry sauce

1/2 cup diced celery

1/4 cup chopped nuts

1 cup sour cream

Dissolve gelatin in hot water; refrigerate until syrupy. Add remaining ingredients.

Orange Tapioca Salad (Anita Roy)

3 cups water

1 package orange gelatin

2 packages vanilla tapioca pudding

1 can mandarin oranges, drained

1 can pineapple tidbits, drained

Cool Whip

Bring water to a boil. Add gelatin and pudding; bring back to a boil. Let cool, then add mandarin oranges, pineapple and Cool Whip.

Peach Jell-O Salad (Becky Barlow)

1 large can sliced peaches

3 cups boiling water

1 box vanilla instant pudding

2 boxes peach or orange Jell-O

2 cups marshmallows

Pour peaches and juice into a 9x13-inch dish. Cook together boiling water, pudding, Jell-O and marshmallows. Let cool until all is thickened and dissolved. Pour over peaches; refrigerate.

Sour Cream Coffee Cake (Anita Roy)

1 egg

3/4 cup sugar

1 tablespoon melted butter or margarine

1 cup sour cream

1 teaspoon vanilla

1 1/2 cups sifted flour

1/4 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons baking powder

Beat egg until frothy. Add sugar and butter; cream until fluffy. Add sour cream and vanilla; blend well.

Sift dry ingredients together. Add to sour cream mixture, and blend thoroughly. Pour into a greased eight-inch pan.

Top cake with a mixture of 1/2 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon and 2 tablespoons melted butter or margarine.

Bake at 375 degrees for 25 to 30 minutes.

Becky's Cherry Dream Squares (Becky Barlow)

1 package Pillsbury Plus White Cake Mix

1 stick margarine

1 1/4 cups rolled oats

1 egg

1 (21-ounce) can cherry pie filling

1/2 cup chopped nuts

1/4 cup firmly packed brown sugar

In a large bowl, combine cake mix, six tablespoons margarine and 1 cup rolled oats; mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg, and mix until blended. Press into a greased 9x13-inch baking pan. Pour cherry filling over crust; spread to cover.

To reserved crumbs in large bowl, add remaining 1/2 cup rolled oats, 2 tablespoons margarine, nuts and brown sugar. Beat until mixed. Sprinkle over cherry mixture.

Bake at 350 degrees for 30 to 40 minutes or until golden brown. Cool completely. If desired, serve with whipped cream.

Chocolate Pie (Becky Barlow)

Mix 1 cup sugar, 1/4 cup cocoa, 4 tablespoons cornstarch and a pinch of salt. Beat 2 egg yolks in 1/4 cup milk, or a little more. Add 2 1/2 cups milk, a little butter and vanilla. Cook to full boil, and pour into cooked pie shell.

Zion Church Ice Cream (Becky Barlow)

1 small package instant vanilla pudding

4 eggs

1/2 cup brown sugar

1 1/2 cups white sugar

1/2 pint whipping cream

1 pint half and half

1/2 gallon whole milk

1/2 teaspoon salt

1 teaspoon vanilla

Mix, freeze and enjoy.

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