Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens
Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens


Meet Marian
Cool Extras

Recipes From Marian

Marian's Pick Me Up Creamy Potato Soup
Marian's Crazy Fall in Love Crunchy Dill Pickles
Romantic Red Beans and Rice
Mass Producing/Fan Pleasin' Game Day Enchiladas
Aunt Bessie's Lazy Dazy White Sponge Cake and 7 - Minute Magic Snow White Frosting


Gives you a boost when you need it!
  • Approximately 32 oz chicken broth
  • 3 stalks celery
  • 7 green onions
  • 5 king sized potatoes or 11 medium
  • 2 cups milk
  • ½ tsp ground pepper

Here we go:

Clean and dice up celery, onions and potatoes. In a large pot, mix broth, onions, pepper, celery and potatoes. Bring to boil. Cover. Then cook low heat approximately 15 minutes or until veggies are tender. Remove from heat.

Place half of broth (I try to catch a lot of the celery and onions) along with one cup milk into blender and mix. This will make your batch creamy. Pour back into pan, along with the other cup of milk. Heat thoroughly.

Serve piping hot with club crackers and woolah -- you’ve got a steaming bowl of delight they’ll come back for again and again.

Bon Appetit!

Click to print recipe


back to top




5 lbs Cucumbers- Fresh from your garden if possible.

(smaller size best--approx. 20)
Wash cucumbers, then soak in non-reactive container -- in water. Stir in 1 cup of salt. Place plate on top to keep submerged. Refrigerate overnight.


Next day, cut the cucumbers in quarters -- like pickle spears. Set aside.



Other things you will need:

  • 8 cups water
  • 3 tbsp sugar
  • ½ of pack-pickling mix
  • wide-mouthed quart jars
  • 2 Garlic cloves

  • 3 packs fresh dill sprigs

  • 4 cups apple cider vinegar

  • 5/8 cup pickling salt

  • Grape leaves (optional) but some swear this helps with crispness

  • alum


Jar Time:

Process jars per canning directions -- or time canning jars to come out of dishwasher-- hot, when brine is ready. While dishwasher is going, in a large non-reactive (non-metal or coated metal) pot, make a brine of: water, vinegar, sugar, pickling salt and pickling mix. Bring to a near-boil.

Prepare jars:

Pack sprigs of fresh dill, garlic cloves, quartered cucumbers, grape leaves and ¼ tsp alum in EACH hot jar. Place butter knife in each jar as you pour hot brine over pickles -- leave ½-inch headspace. Shift knife around to remove air bubbles. Center seal, screw on lid and set aside. (May use canning method option for sealing jars next -- I didn’t and they sealed fine). Jars seal as they cool. You know they are sealed when you push center of lid and it doesn’t pop. The longer pickles marinate, the more flavorful.

Family and friends now request my pickles. I’m serious!

Try it! You’ll fall in love with ‘em too!

Bon Appetit!

Click to print recipe


back to top



For those cold cuddle-up evenings

Start with:

  • 4 1/3 water, divided
  • 2 cups brown rice
  • ½ tsp salt
  • 1 tbsp extra-virgin olive oil
  • 3 green onions -- dice onion AND green stalk
  • 2 tsp minced garlic (may sub 2 tsp garlic powder)
  • 3 - 15 oz cans red kidney beans, rinsed
  • ½ lb pork sausage
  • 1-2 celery stalks -- diced

In large sauce pan -- combine 3 1/3 cups water and salt. Bring to boil. Add rice. Simmer. Cover and cook until most of the water has been absorbed. About 30 minutes or less.

In large sauté pan add sausage and garlic -- brown. Drain if needed, then add olive oil and onions and cook until onion is lightly colored and tender. Approximately 3 minutes.

Place 1 can rinsed beans into small bowl and mash with fork, then add all 3 cans to sauté pan, remaining 1 cup water, along with celery. Simmer med-high until done.

You can spoon mixture over rice, or do what I do--MIX the red beans mixture into the rice. Serve piping hot in bowl.


Leftovers are better each time you grab another bowl!
This dish will keep you coming back for more!

Bon Appetit!

Click to print recipe


back to top




Makes approximately 11 pans of enchiladas with plenty of pans to stock the freezer for later or send home with family or friends -- You will need helpers!

  • 3 lbs lean ground beef
  • 2 tbs chili powder
  • 2 large containers sour cream
  • Canola oil
  • Salt
  • Pepper
  • 6 chicken breast-skinless/boneless
  • 4 16 oz cans enchilada red sauce
  • 4 - 16 oz cans enchilada green sauce
  • Foil pans

approx-15 -- will make about 11 pans -- (use others to prepare enchiladas)

  • 100 corn tortillas

a tower!

  • 2 large bags of cheese

  • 3-4 onions


In one pan -- brown ground beef, seasoning with chili powder and salt and pepper to taste. Another pot -- boil chicken. Place MIXED shredded cheeses in one tin pan, chopped onions in another.

Heat canola oil -- enough to dip and prepare tortillas. Dip tortilla in hot canola for about 10 seconds each side -- just to make hot and pliable. For beef--set in pan layered with red sauce. Spoon beef mixture, cheese and onions in center. Roll and place in another pan to cook. Repeat this until you have about 8-9 enchiladas per pan. Then layer sauce over top. Toss in a layer of cheese and onions. Ready to bake. Continue making enchiladas until you’re finished with beef enchiladas.

Do the same process for the chicken enchiladas. You will need to dice up chicken. Add green sauce to mix and sour cream.

Same process: Prepared hot tortilla in pan with layer of green sauce. Insert spoonful of chicken mix, cheese, onion. Roll. Finish using up chicken mix / sauce. Pile on layer of onions and cheese. Ready to bake.

Bake at 350 degrees for approximately 35 minutes -- or until hot and bubbly. Pull out -- ready to eat!

May freeze other pans or send home with friends and family. If pulling out of freezer later, you will bake at 350 degrees for approximately 45-50 minutes.

Our version of Tex-Mex Paradise!

Click to print recipe


back to top



From the family vault . . . making memories . . .

Did you ever have a special aunt or relative who always had something on hand to serve when you dropped by for a visit? I did. My Aunt Bessie. It didn’t make a difference when we stopped in, right away treats surfaced. Cookies, cake, anything that made the visit special. I’ve always remembered this particular cake. Not only is it delicious, it’s beautiful with startling snow-white icing. She’d cut us a slice and serve with iced-tea or water, along with lemon wedges, of course, on lovely crystal coasters.

Roll up your sleeves and let’s do this!

  • 4 whole eggs
  • 2 tsp vanilla
  • 2 cups flour
  • ¼ tsp salt
  • 2 cups sugar
  • squeeze in ½ lemon
  • 2 tsp baking powder
  • 2 sticks butter or oleo and 1 cup milk -- scald together -- (place butter and milk in pan--bring ALMOST to a boil)

Mix dry ingredients. Beat eggs, then mix with scalded butter and milk. Mix in the dry ingredients {do not beat} until smooth. Cook at 325 degrees for 40 - 50 minutes. Cook in 2- 9” round pans.

7 - Minute Magic Snow White Frosting
  • 1 egg white unbeaten
  • 3 tbsp cold water
  • 7/8 cup granulated sugar
  • ¼ tsp cream of tarter
  • ½ tsp vanilla

Place all ingredients except vanilla in top of double boiler. Beat until thoroughly mixed. Place over rapidly boiling water, beating constantly until frosting stands in peaks


Add vanilla- let stand over cold water, beating until cooled- spread over cake. Enough frosting for 2- layer cake.

Instant elegance and style
Bon Appetit!

Click to print recipe


back to top

Marian Pearson Stevens
  Copyright © 2009-11 by Marian Pearson Stevens. All rights reserved. Website design and maintenance by Web Crafters. Photos by Mary Stone Photography.