Brenda J. Dyer’s license plate says it all: LV2COOK.

A past grand-prize winner of the Calling All Cooks contest run in Norway by the weekly local paper, Brenda says her love of cooking is a passion she shares with her family and friends. “I cook every day,” she says, “and in order to do that, I have to share my bounty. That’s the best part. Nothing in life is ever as wonderful until you share it with someone.”

Apparently, Brenda isn’t kidding. Her husband, Roger, who nominated Brenda for our Cook of the Week, told us that she shares her baked goods with “their neighbors, co-workers, dentists, doctors, family gatherings, etc.” Even when there is no special occasion, Brenda finds opportunities to cook and get creative.

Some of Brenda’s favorite dishes to make are: decadent cakes, hearty breads, grilled pizza, and comforting stews and chowders. “There’s never enough time to make everything I’d like to. I think I own every cooking gadget ever made. I never met one I didn’t like!”

Brenda’s love of cooking has been passed on to her daughters. They all like to exchange recipes and share dishes. Even the grandchildren are getting into the act by getting their hands in the flour once in a while.

Brenda, who lives in Norway, has worked at Community Concepts for 20 years as the human resources director. In her spare time, her leisure reading includes employment law – and recipes. But usually she uses her free time to create culinary delights.

“As long as there is flour, eggs, yeast and other baking ingredients, you will find me in the kitchen with my husband, Roger, ‘picker-upper extraordinaire.’ We have a great life, and I plan on cooking every chance I get.”

Cashew Chicken

Casserole

Ingredients:

2 cups elbow macaroni (measure it uncooked)

cubed, cooked chicken

grated cheese (your favorite), she uses cheddar

chopped

chunky, diced celery

condensed cream of mushroom soup, undiluted

condensed cream of chicken soup, undiluted

rich milk or half and half

chicken broth (made with bouillon is fine)

cashew pieces

crushed Ritz crackers

(or others)

melted margarine

Method:

Cook macaroni. Sauté onion and celery in a dab of butter, about two minutes. Lightly grease a large casserole dish. Mix and add the rest of the casserole ingredients and top with crumb topping. Bake at 350 degrees for 35 minutes or until bubbly and lightly browned.

Brenda’s note:

Now here’s the deal I must admit I rarely follow any recipe, and my first thought is how I’m going to alter the flavor and/or texture, etc. The second time I tried this recipe, I changed things around and perhaps you’d like to do it this way: Instead of macaroni, I used 4 cups chow mein noodles, a little soy sauce (2 tablespoons maybe), a can of sliced water chestnuts, and then the rest of the recipe. The third time I made it, I used prepared Stove Top Stuffing in and on top of the casserole, omitting the macaroni. My take on recipes is that they provide a basic idea and you have the option for creativity. I hope you have fun with this!

Maple Oatmeal Bread

Ingredients:

hot tap water

vegetable oil

maple syrup

King Arthur bread flour

old-fashioned oats

instant yeast

salt

instant nonfat dry milk

Method, bread machine:

Pour the hot water, maple syrup and oil into the pan of your bread machine. Add the remaining ingredients to the pan and program the machine for dough cycle.

As it mixes during the first 10 minutes, adjust the consistency of the dough with additional flour or water; it should be smooth, though still a bit sticky.

Allow the machine to complete its cycle.

Transfer the dough to a lightly floured work surface, and gently shape it into a loaf.

Place the loaf in a lightly greased bread pan, cover the pan with lightly greased plastic wrap and allow the bread to rise for about 45 minutes, or until it’s about an inch above the rim of the pan.

Bake the bread in a preheated 350 degree oven for about 35 minutes. If it appears to be browning too quickly, tent it loosely with aluminum foil.

Remove the bread from the oven, transfer it from the pan to a wire rack and brush the crust with butter for a soft crust, if you like.

Completely cool before slicing with a serrated knife.

The grandkids love this with peanut butter and jelly. Gram and Gramp prefer it toasted with a slather of real butter. If you have any leftovers, it’s great as french toast or bread pudding with cinnamon and raisins.

Chewy, Spicy

Hermit Brownies

Ingredients:

granulated sugar

shortening

baking soda

salt

cinnamon

ginger

nutmeg

cloves

all-purpose flour

molasses

raisins or dried cranberries

walnuts (optional)

Method:

Preheat oven to 350 degrees. Beat together the sugar and shortening till smooth, add the spices, salt and baking soda. Slowly stir in the flour, then add the molasses and beat well again. Stir in the raisins or cranberries last, plus the walnuts, if used.

Pat brownies into a lightly greased 9-by-13 inch pan; mixture will be quite stiff. Bake for 30 minutes.

To be chewy these brownies should not be over-baked. These cut best when completely cooled. Bet you can’t wait that long. The aroma is heavenly!

Looking for cooks

@sunjournal.com; or send a note to Ursula Albert, Cook of the Week, Sun Journal, 104 Park St., Lewiston 04240.