L’Observateur / November 8, 1999

GRAMERCY – When she first married, Madeline Sexton knew it was time to start cooking. Fortunately, she had watched her mother, the late JosephineMilazzo Lucia, cook for years. She could have learned sooner, probably, buther sister, the late Concetta Lambert was the one who wanted to cook so Madeline just let her. Then she watched them both.”Mother was a wonderful cook,” Mrs. Sexton says, “she was terrific.” However, although she is modest about her own cooking, Mrs. Sexton’schildren and grandchildren think the same thing about her culinary skills.

One thing the entire neighborhood is certain of is that she cooks all the time and always has food available to feed someone. Visiting her home forsomething to eat is the choice of many.

Born and raised in Lutcher, Mrs. Sexton has lived in Gramercy for about 40years. She is the wife of Lester Sexton. Her children are Jo Ann Poche,Georgia Hymel, George Patterson and the late Vincent Patterson. As withso many mothers and grandmothers, her love of cooking is encouraged by the fact her family enjoys it so much. Having something for her childrenand grandchildren to eat is pure pleasure for this lady. They know wherethey can get something to eat on short notice because Mrs. Sexton alwayshas at least a ham or roast in the refrigerator.

“I love my kids; they are wonderful children,” helps to explain why Mrs.

Sexton indulges herself at the stove so much. And, even while cooking, sheis meticulously groomed as though about to go out or company is expected at any time.

She first started with Italian cooking, especially spaghetti and meatballs.

Everyone in her family loves her spaghetti, she says. Steaks, seafoodgumbo and an eggplant and shrimp dish are often served in her home. Manytimes, though, when she wants to, Mrs. Sexton tries different things. When asked what might be on the menu for daily meals she suggests roast and gravy, peas, corn, gumbo, soup, steak and gravy, “anything you could ask for.”She cooks once each day, excluding breakfast, and lunch is mostly a sandwich with their main meal being at night.

Friends, who drop in all the time, are always welcome and loved by Mrs.

Sexton. They take delight in the desserts she is always making, especiallythe icebox cookies. She prefers the sugar cookies with icing. The upsidedown cake and German chocolate cake for which she uses her own recipe for the topping are popular goodies, too.

Once frequent travelers, the Sextons don’t do that so much anymore. Theydo, though, enjoy their home, much of which Lester has remodeled. Beloware several favorite recipes:

BANANA MACARONI 4 eggs 1 cup flour 1 cup water 1 pinch salt

Mix ingredients together. In a small frying pan, pour batter in real thin -should look like a crepe – set aside.

TOMATO SAUSAGE AND MEATBALL GRAVY (Meat Ball Recipe)

2 lbs. ground meat3 eggs & Italian bread crumbs 1 small onion, chopped 1 cup water 3 pods of garlic 1/2 cup Italian cheese 1 small bell pepper, chopped salt and pepper to season

Fry sausage (separate)

Take meat balls and sausage out of tomato sauce and mash. To each crepeadd enough mashed meat balls and sausage mixture; put Italian cheese also. Roll crepe after putting above filing – should look like a banana. Place in pan – line them up then pour tomato gravy over them and Italian cheese. Cook about 15 to 20 minutes in a 350 degree oven.

TOMATO GRAVY 1/2 cup of olive oil 4 pods of garlic, finely chopped 1 large onion 1 medium bell pepper, chopped 2 cans of tomato paste 2 cans of tomato sauce Celery

Heat olive oil in 2 quart pot. Add onions, garlic, bell pepper and celery. Cook until onions are wilted. Then add tomato sauce and tomato paste andseason to taste with three leaves of sweet basil and 1 teaspoon Italian seasoning, salt and pepper. Add meat balls and sausage to the above gravy. Cook about two hours. Add water as needed. Then add meatballs andsausage to the gravy.

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