Lee Jackson has done what so many people should do. She has published a cookbook of family recipes, just for her family. “Jalarkerbru Jubilee” not only contains recipes, it is filled with family photos, as well. “Started out as just a cookbook but we made it into a scrapbook,” Lee confesses.
It all began in 2024 when step-daughter Melissa suggested that they create a family cookbook. “We all agreed but somehow, it had not taken off,” said Lee. “Since I was retired and love to cook, I decided to take on the project. It was something I had never tackled before. We all got together and by October, pictures were taken and by November, recipes and a few more pictures were on hand.”
In March “Jalarkerbru Julibee” was ready for family distribution. The title represents a combination of family names and the name they call their family gatherings. Lee and Jim have three married daughters.
The cookbook has four sections; first come recipes from Lee and Jim, followed by each of the three daughters’ family recipes. Each section starts with photos. A family treasure.
Twenty years ago, the Jacksons moved to Mathews permanently from Henrico County. Lee had taught school there for 20 years. Following their move, Lee thought she would like to continue teaching reading, her main subject. Accepting a job at Lee-Jackson School (coincidentally repeating her name with the place she worked, at least until the school’s name was changed to Mathews Elementary), Lee taught for 14 years before really retiring. She says, “It was just wonderful at Lee-Jackson. The teachers accepted me along with the children and parents. They were all so thoughtful and loving.”
Even Jim put aside his insurance business and opened Jackson’s Smoked Seafood business in Urbanna.
Lee is not teaching now. She gives her time to Meals on Wheels and the Mathews Visitor Center. She still loves to cook and “although there are such great restaurants in Mathews, we like to eat at home. Jim does the grilling.”
Lee’s love for cooking began at the age of three. She took money out of her piggy bank and bought the book, “Betty Crocker Kids Cook.” And Lee said, “you know, my mother would let me use it, but I am sure with help. From my mother and my book is how I learned to cook.”
UNIVERSITY OF ALABAMA CHEESE GRITS
6 c. water
1½ c. grits, dry measure
2 sticks butter
1 lb. Velveeta cheese
2 tsp. seasoned salt
3 eggs lightly beaten
Tabasco sauce to taste (but at least 6 shakes)
- Cook the grits in the water per directions on container.
- Stir in other ingredients.
- Pour mixture into a greased casserole dish.
- Bake in oven at 300℉. for 1 hour.
This recipe was given to me by a lady at church, the most devoted fan ever!
SMOKED SALMON SPREAD
8 oz. smoked salmon
8 oz. whipped cream cheese
4 oz. sour cream
2 Tbs. fresh chopped dill
2 Tbs. fresh lemon juice
Old Bay Seasoning to taste
Splash horseradish
Dash hot pepper sauce - Combine all ingredients and mix well.
2 Chill for several hours. - Serve on crackers.
- Optional: garnish with drained capers
This recipe goes back to our Jackson Smoked Seafood days.
HAM SAUCE
½ c. tomato soup
½ c. margarine
3 egg yolks
¼ c. prepared mustard
¼ c. vinegar
¼ c. sugar
Mix these ingredients and then cook in a double boiler until thickened. Store in the refrigerator.
I’m not sure where Mom got this recipe but it is a longtime holiday favorite. I’m not sure which I like better—the ham or this sauce.
COWBOY COOKIES
1 c. margarine or vegetable oil
1 c. white sugar
1 c. brown sugar
½ tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
2 c. flour
2 c. rolled oats
1 pkg. semi-sweet chocolate chips
Combine the first 4 ingredients. Mix well; then add the rest of the ingredients and mix again. Bake in a 375℉. oven. Rotate a new cookie sheet to bottom every 5 minutes, baking each batch 10-12 minutes total. Makes 3 dozen cookies. (I bake at 350℉. for 6 minutes before rotating.)
This recipe was given to my mother by her first-grade teacher. They both lived in Georgetown, a rural town in upstate New York. I asked Mom for this recipe when we were newly married and Mom recited off the top of her head as she made Cowboy Cookies so many times it was memorized.
I’m sure she made over 7,000 over her life.
BREAKFAST SAUSAGE
1 lb. sausage
5 slices bread, cubed
2 eggs, whisked
¼ tsp. nutmeg
Combine bread cubes and nutmeg. Add sausage and eggs. Make into patties. Sauté patties for about 4 minutes per side over medium heat.
This recipe is from my Scottish grandfather. The Scots knew how to stretch a dollar and the bread made the sausage go further.