A new cookbook celebrating this country’s 250th anniversary is in the works, guided by popular local cooking teacher Michelle Willams.
Michelle was introduced in this newspaper in 2022 to feature her class in the new culinary section of Family and Consumer Science (once called Home Economics) at Thomas Hunter Middle School. This class was so popular and successful that a waiting list soon developed. Five years later there is a waiting list. It’s a popular elective.
When the eighth grade was moved to Mathews High School, Michelle moved with it. Now the seventh graders are brought in by bus for its classes. This is a very active class with a very active leader who believes “to teach people to know how to feed other people is important. I love my job.”
In addition to its food studies, the class raises money by selling cookies and cakes to support extra activities. Six class members entered the 2026 May Faire cake contest. “Three made and baked their cake at home while the other three made and baked their cake in class.” The classes give her many laughs, smiles and tender moments such as the “boy who decided he would like some sugar on his French toast. I told him to go to the pantry and the container with a red top is the sugar. When he returned his French toast covered with flour wasn’t very tasty. Then there was the boy who didn’t have a partner to work with so I stood with him. When dicing and chopping was over, I heard him say as leaving the room ‘I sure felt like a chef today.’ He had gained confidence in himself,” Williams said.
Michelle has a busy family life. She has three children, three grandchildren and there’s one on the way. “On most weekends they come home for Sunday dinner.” She serves on the state agency board for teaching Family Consumer Science and handles a very active class five days a week, plus extracurricular activities.
With all of this, Michelle is not too busy to take on her present volunteer work. She is in the process of compiling a cookbook honoring this country’s 250th anniversary.
“I was first approached by Mary Kathryn Diggs asking me if we could do something special for the 250th year. Cookbook came to mind but was put on a back burner until Mary Beth Burroughs who is the MCPS teacher who is chairing the school’s activities called. She thought the idea of compiling 250 local recipes both old and new was a good idea. Once with the principal’s and superintendent’s approval I started getting out the word of needing recipes.” Michelle is doing all the typing. Plans are that the book will be ready to be sent to the publishers by first of July and it is hoped that by the end of the month they will be available for sale. “All proceeds will benefit the Family Consumer Science program,” she said.
Michelle needs local recipes. With good luck and a lot of typing, look forward to the arrival of “250 Mathews Favorites to Commemorate 250 Years of Freedom.”
MRS. WILLIAMS’ HOMEMADE SALSA
Fresh pico version, not canned
1 (15 oz.) can Petite Diced Tomatoes with juice
1 can Rotel (diced tomatoes with green chilies)
½ fresh jalapeno, seeded and cut into chunks
½ med. onion, cut into chunks
1 tsp. garlic salt
1 tsp. kosher salt
½ tsp. cumin
¼ tsp. sugar
1 Tbs. Mrs. Dash Southwest Chipotle Seasoning
1 Tbs. chopped fresh cilantro
Place jalapeno and onion in a food processor or chop finely with a chopper. Process for a few seconds until desired consistency. Add in the rest of the ingredients and process for a few more seconds keeping it slightly chunky.
Put in a bowl with a lid or a mason jar and chill in the refrigerator. Serve with tacos, burritos, omelettes, or grilled chicken.
CHEESY HAM AND POTATO CASSEROLE
2 lb. bag frozen O’Brien style hash brown potatoes
2 c. diced ham (can use leftover or prepackaged)
1 stick butter
1 pt. sour cream
2 cans cream of chicken soup
1/3 c. chopped onion
12 oz. shredded Cheddar cheese
Preheat oven to 350℉. and place butter in a 9”x13” baking dish to melt. Mix potatoes, ham, sour cream, soup, onion in large mixing bowl. Pour in melted butter and mix well. Add half the cheese to the mixture. Allow the pan to cool before placing frozen potatoes in the baking dish. Place potato mixture into the bowl and cover with foil and bake for approximately 1 hour. Uncover, and stir. Top with remaining cheese and bake for an additional 15 minutes. Serves 6-8.
COOL RANCH CHICKEN TACO MEAT
2 lbs. boneless, skinless chicken breasts
1 pkg. taco seasoning mix (I use homemade)
1 pkg. ranch dressing mix (I use homemade)
½ c. chicken broth
3 Tbs. red wine vinegar
3 Tbs. extra virgin olive oil
Boil chicken breasts, allow to cool slightly and shred. Mix in chicken broth, vinegar and oil to the shredded chicken. Add in taco and ranch seasoning mixes. Use as the meat for tacos, burritos, or my personal favorite—a burrito bowl! Top with Spanish rice, black beans, corn, sliced pickled jalapenos, salsa, and sour cream.
HOMEMADE TACO SEASONING MIX
2 Tbs. chili powder
4 tsp. ground cumin
5 tsp. smoked paprika
1 tsp. fine sea salt
2 tsp. ground black pepper
2 tsp. garlic powder
3 tsp. onion powder
1 tsp. dried oregano
¼ tsp. cayenne pepper
Pinch red pepper flakes (optional)
In a small bowl, whisk together all spices and place in a mason jar or other airtight container for up to 6 months. This recipe makes approximately 12 Tbs. of mix. I use 2-3 Tbs. to equate to a store-bought package of mix.
HOMEMADE RANCH SEASONING MIX
2 Tbs. powdered buttermilk
2½ tsp. dried parsley
1 tsp. dried minced onion
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. dill weed
1/8 tsp. salt
½ tsp. dried chives
In a small bowl, whisk together all ingredients. Use immediately or store covered in an airtight container in the refrigerator. This makes approximately ¼ c. and is the equivalent to 1 store-bought packet.