Nabors named December foodies Print E-mail
Wednesday, 13 December 2017
By Valerie Collins
GUIDON volunteer

Our December Foodies of the Fort are Douglass Nabors, operations specialist, Directorate of Plans, Training, Mobilization and Security, and his wife Sandra Nabors, appointing specialist for General Leonard Wood Army Community Hospital. The Nabors are known around the installation for their take on food – especially mashed potato casserole. Here is an interview with the Nabors:

Q. What is your biggest influence on the way you cook?
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A buffet of fall-off-the-bone ribs and mashed potato casserole, prepared by Douglass and Sandra Nabors, on display at the Public Affairs Office Monday. Photo by Derek Gean

A. We both come from big families. Our whole families are foodies.  My (Douglass) dad was known as the barbecue king of Kalamazoo, Michigan. Sandra started cooking at a young age. As a Soldier, my wife and I would always cook for my Soldiers and anyone who wanted to eat. We would open our home every holiday for those who were stuck in the barracks or had nowhere to go. It always does our hearts good to feed those who can’t go home.

Q. What is your specialty dish?

A. We don’t have just one (specialty). Barbecue sauce, dirty rice, macaroni and cheese, and potato salad to name a few.

Q. When it is time for a potluck what is your “go-to” dish or is there a dish everyone asks you to bring?

A. Dirty rice or crock pot beans. We also like sharing meat and mashed potato casserole.

Q. ​Describe what it means to be able to share your food with  others.

A. We just like for people to really enjoy what we cook. Everything is homemade.

Q. Do you and your spouse work as a team in the kitchen? Is there anything you like to cook together?
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Douglass and Sandra Nabors. Courtesy photo

A. We always cook together as a team. We don’t necessarily use a straight recipe. We adapt them to our own tastes. The main thing is cooking with love knowing that those we feed will be blessed.

Q. What recipe will you be sharing with us?

 

Baked potato casserole
5 pounds of potatoes 
1 package of 5-blend Italian cheese
1 can of cream of mushroom soup or cream of chicken
Milk
1 small container of sour cream
Cheddar cheese
1 stick or 2 of butter (not margarine)
1 pack of bacon
Salt and pepper

Peel and boil potatoes. Mash coarsely and add a cup of five-cheese blend. Start adding cream of mushroom soup, butter and milk a little at a time for the thickness. Add 2 tablespoons of sour cream and salt and pepper to taste.  Your potatoes should not be smooth. Bake in a 9 by 13 pan until potatoes are bubbling hot about 35 to 40 minutes at 350 to 375 degrees. Cook and crumble bacon, set aside till potatoes are done. When potatoes are done take them out of oven add a light coating of sour cream, cover them with mild cheddar cheese and sprinkle the bacon over the top. Return to oven until light golden brown.

(Editor's note: Do you know a great cook that works on Fort Leonard Wood or is the military family member on the installation? If so, we welcome your nominations for Foodie of the Fort. Send your nominee's name and the reason you are nominating them to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it )
Last Updated ( Thursday, 04 January 2018 )