ANNA MONICA / L’Observateur / March 13, 2000

Just about every Sunday cars stack up at the Garyville home of Burt and Joyce Cashio. No cause for concern, though, because it’s just another typicalCashio family Sunday get-together for dinner. Daughters Terrilyn Sanford ofLaPlace and Brigitte Price of Chalmette and son Jeffrey of Destrehan, their spouses and the five Cashio grandchildren are all there. Nothing makes Burthappier than having his family around, and he always looks forward to Sunday.

“I call them up and tell them I am cooking,” he says, “or they call me and tell me what they want to eat.” Burt doesn’t remember learning how to cook; he just always did and has fun doing it. “I don’t know how to cook in small portions,” he admits. He claims hisfamily likes to watch him cook and they have good appetites.

“They like to take home what is left over,” he said. “They divide it equally. Alot of times I don’t have anything left over for the next day.” Joyce agrees with all of her husband’s sentiments about family and cooking for them. She often cooks but leaves the “big cooking” to her husband, whoalways does it when company is coming. In addition, they celebrate and hecooks all the birthday meals at their house, but Terrilyn makes the cakes.

Usually Burt likes to experiment with his cooking and doesn’t follow a recipe.

For him, though, it’s “keep out of my kitchen; don’t stir my pots.” When he takes over the kitchen he really takes over the kitchen! He does though, like to give samples and will allow others to come in to taste.

“Nothing makes me happier,” Burt confesses, “than when they tell me, ‘Daddy, this is good!'” “He likes to have the praise and glory,” Joyce reveals, “so I let him do it.”Burt combined his job at Kaiser/LaRoche with one as a disc jockey with station WCKW, putting in 16 hours a day, for almost 20 years. For the past15 years, after leaving the station, he has been more involved with cooking, finally having some time. How he finds that time is a mystery because Burtstill cooks for the Reserve Knights of Columbus and makes up the menus, too. In addition, for the past 31 years at work, he has been chairman and co-chairman for the St. John United Way. His type of dedication has alsorecently earned him the KC’s St. Louis Medal.There is always time, too, to help Joyce in the house, but absolutely nothing comes before his flowers. He has a well-groomed, beautified yard to prove it!His favorite food to cook? Spaghetti, of course, and his is different because he has to have pork, beef and chicken in it. There is also a special mushroomgravy he makes.

He chose the following recipes to share:

AMARETTO 1-3/4 c. water2 c. sugarPeel off one lemon

Mix and cook for 20 minutes. Take out peel and cool to warm.

Add: 3 c. cheap vodka4 tsp. almond extract1 tsp. chocolate extract2 tsp. vanilla extract

Pour over ice and enjoy. As good as most expensive amarettos.

APPLE DAPPLE CAKE

2 cans of Lucky Leaf Pie sliced apples (slice the thick ones) 3/4 c. brown sugar2 sticks margarine 1 box white cake mix 3/4 c. white sugar1/2 cup chopped pecans cinnamon to taste

Mix apples and sugar together. Pour into 9″x13” pan. Sprinkle cake mix overapples evenly. Sprinkle with cinnamon. Slice margarine over cake mix. Bake at350 degrees for about 40 minutes. Sprinkle with pecans and bake foranother 5 minutes.

SIMPLE AND GOOD DESSERT

1 c. self-rising flour1 c. sugar1 c. milk(you can double it) 1 large 15 oz. can fruit (I use sliced peaches)1 stick butter

Mix dry ingredients, then add milk and melted margarine. Pour over buttered11x9 pan. Add fruit all over top; don’t mix. Bake at 400 to 425 degrees forabout 40 minutes.

BURT’S FAMILY-SIZE SPAGHETTI SAUCE

3 lbs. cubed Boston butt or the cheap end-cut pork chops (deboned)3 lbs. lean ground meat5 lbs. chicken leg quarters

Brown pork, add ground meat and chicken and let cook until good and brown.

Add one can of Rotel and one can of golden mushroom soup to meat and let cook for about 30 minutes.

While this is going on saut’ about 3 large onions (chopped), 1 bunch shallots (chopped), one big sweet pepper (chopped), about 5 stalks celery (chopped), parsley. Saut until all soft, then add to meat. Mix well, then add 12 to 14eight oz. cans of tomato sauce, two large cans of whole tomatoes and one(only) small can of tomato paste. Season to taste. Add a teaspoon of sugarto get any bitterness out. Cook for 1-1/2 hrs. Enjoy.

CABBAGE

5 lbs. cubed Boston butt. Add a little water and cook until good and brown. Add one can golden mushroom soup, and add 1/4 cup water. Season to taste.Saut 3 large onions, 1 large bell pepper, 1 bunch shallots, add parsley; then add to Boston butt. Cook together until you can cut pork with a fork.Break up two large cabbages, and cup up into bite size pieces. Put into largepot with water and boil until tender and soft. After, drain all water out. Putback on stove, add meat and ingredients and cook for about 30 to 40 minutes. Don’t let stick to bottom. Tastes even better the second day.

DIRTY RICE

5 lbs. long grain rice5 lbs. smoked sausage3/5 lbs. Boston butt3 lbs. onionsshallots parsley 2 small bell peppers 1 can golden mushroom soup 2 small cans of mushroom gravy Season to taste

With a small amount of water, brown sausage, take out. Pour off grease. Dothe same with pork. Brown onions, saut other ingredients. Add soup andgravy. Add one gallon water or chicken broth if you have. Bring to boil. Simmer until meat is tender. Add rice and a little more water if needed. Cookon low heat until water evaporates. Do not stir; fold from bottom. Cover andsimmer for 15 to 20 minutes.

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