Mother of three is content babysitting grandchildren, nephews
For 21 years, Tina Bryant worked at Fort McClellan while rearing her children. She started out at the commissary, then went to the Military Police School and later to the Finance Office.

After the fort closed in 1998, she enjoyed being at home. Soon though, she found herself wanting to go back to work somewhere. It wasn’t long before she got her wish.

“My children started having their own children and they needed someone to keep them,” Tina said. “So that’s what I did.”

Tina said it was somewhat of an adjustment but she and her grandchildren are all happy with the arrangement. She also keeps two great-nephews.

Tina and her husband David have been married 37 years. They met at Alexandria High School when Tina was a junior. David is retired from the Coca-Cola Company and is now city code enforcement assistant building inspector for the city.

They have a son and two daughters.

David and his wife, the former Dana Burnett, have three daughters, Ashley, Anna and Allie. They are expecting a son in May. Krystal Hill and her husband Justin moved to Pensacola, Fla., two years ago. Their children are Arial, Karen and Clark. Jennifer Curvin and her husband Jonathan are the parents of Zeke, Zeb and Balie.

Tina’s parents are Hank and Eileen Pritchett.

She and her family attend West Point Baptist Church where she teaches grades four through six. She helps with the AWANA group on Wednesdays and sings in the choir.

“I do a little sewing now and then and when it’s really pretty I like to work outside in my yard,” Tina said. She sometimes helps David mow the lawn.

Tina said that her family, church, church activities, housework and cooking keep her busy.

“My mother taught us how to cook and have supper ready when she got home from work,” Tina said. “That and helping keep the house clean were just part of our chores when we got out of school.”

Tina says she and her family enjoy Stuffed Peppers. Squash Casserole, Blueberry Salad and for dessert, Black Bottom Pie.

Stuffed Peppers

4 peppers (green, red yellow, orange)
2-3 cups bread crumbs (old bread, biscuits, etc.)
½ lb. ground chuck
2 chicken breasts (cut up in small pieces)
1 ½ cups of rice
1 T. garlic powder
1 onion, chopped
½ pepper chopped (any color)
Salt to taste
Pepper to taste
3 dashes of soy sauce, Worcestershire sauce, teriqaki sauce to flavor meat or add the amount to your liking. If you like a little hot put some Tony Chachere’s in mixture
2 eggs
1 ½ cup sharp cheese, grated
Parmesan cheese

Cook ground chuck and chicken. Saute onion and peppers in meat. Add spices and sauces to flavor meat. After meat is cooked, add cooked rice, bread crumbs, eggs and cheese. If mixture is too dry, add more sauces or a little water. If it’s too wet, drain off excess.

Spoon mixture into peppers. Sprinkle with Parmesan cheese. Put in baking dish. Add a little water in bottom of pan you are going to bake stuffed peppers in. This will soften peppers while cooking. Bake in preheated oven 375 degrees for about 25 minutes.

Squash Casserole

2 c. creamed squash
Salt to your taste (Tina uses about ½ to 1 t.)
Pepper to your taste (Tina uses about 1/2 to 1 t.)
1 onion, chopped
¼ c. mayonnaise
Big tablespoons of butter
1 t. sugar
1 egg
1 c. grated

Cut up and cook squash and onions together on stovetop in boiling water about 30 minutes. Pour off water. Add salt, pepper, mayonnaise, butter, sugar and egg (temper egg before adding to hot mixture). Use ultra hand mixer or a regular hand mixer will do to mix all ingredients together. Add grated cheese and mix. Pour into buttered baking dish and sprinkle top well with paprika. Bake in preheated 450 degree oven until bubbly and brown, about 20 minutes.

Blueberry Salad

1 large box grape jello
2 c. boiling water
1 small can crushed pineapple
3/4 c. powdered sugar
1 pt. frozen blueberries
1 envelope Dream Whip
1 (8 oz.) pkg. cream cheese
½ c. nuts

Mix jello and water. Dissolve thoroughly. Add pineapple (including juice) and blueberries. Set in refrigerator until congealed. Mix ream cheese, sugar and vanilla. Set aside. Whip Dream Whip as directed on package. Mix with cheese mixture. Spread on congealed mixture and sprinkle with nuts.

Black Bottom Pie

1 c. flour (self-rising)
1 c. chopped pecans
½ c. margarine
Cool Whip
Confectioner’s sugar
1 (3 oz.) pkg. cream cheese
2 (6 oz.) pkg. chocolate pudding mix
4 c. milk

First layer: Mix flour, pecans and margarine together well. Press in bottom of Pyrex dish. Bake at 350 degrees until golden brown. Cool.

Second layer: Mix 1 cup Cool Whip, 1 cup confectioner’s sugar and cream cheese. Spread on crust.

Third layer: Mix chocolate instant pudding mix with milk. Thickens as you stir. Spread on the second layer.

Fourth layer: Spread rest of the Cool Whip and top with chopped pecans.
© 2013