Dave Titus can take something and make it into nothing as far as cooking is concerned.
“My mom and dad were great cooks as were many relatives growing up in northern Ohio,” Titus said. “I was sick with rheumatic fever as a kid and I couldn’t go outside for a year. I kept myself busy by cooking between naps.”
Titus said that his dad owned a grocery store and the family had great access to fresh fruits and vegetables.
“The family also raised gardens every year,” he said. “I remember we had some of the best cantaloupe around that area.”
Titus still uses fresh vegetables in his meals.
“I love to cook and I cook for Redemption Church every month,” he said. “Every Sunday morning and Wednesday night, I help at First Christian Church. These meals are not necessarily for just the homeless citizens of Lawton. We have several people who come who are cash-strapped and they work but their money does not go far enough.”
“I work with many nice people as I volunteer around town,” Titus said. “My favorite foods to cook are casseroles and comfort foods. I like to use whatever I have on hand and sometimes it’s an interesting outcome.”
Titus, who is also known as “Stringman,” travels the world storytelling and showing people of all ages not only how to make patterns with strings, but helping kids and adults try to find themselves.
“I have traveled to 53 countries so far and I collect recipes as I do souvenirs.”
The first recipe that Titus is offering is from a long-time friend, the late Rosemary Crow. The two got to know each other through the years by attending Lawton Heights United Methodist church.
CHICKEN AND DUMPLINGS
1. Stew hen or fryer until tender. You can also use a few pieces of chicken.
2. Remove some broth and add 1 C. of milk. Add salt and pepper to taste. Bring to slow boil.
3. Sift 2 C. flour, 1 t. salt, and 3 T. baking powder. Add 1 C. milk and 2 T. melted fat to make a soft dough.
4. Roll on floured surface and cut into strips about 1 inch long.
5. Drop in the boiling milk and broth mixture. By the time it boils, they are done.
Chicken Pot Pie
To the leftovers of the chicken and dumplings, add sliced carrots, peas, and diced potatoes. Season to taste.
Use two deep dish pie crusts. Grease the 9X13 pan and lay one of the pie crusts down. Add the filling ingredients and layer another pie crust on top of it.
Bake at 350 degrees for 30-45 minutes or until crust is brown.