Emily Hardin Hicks of Saltillo and formerly of Vardaman, had a blue ribbon winning recipe this year in Vardaman’s Sweet Potato Cooking Contest.
Dustin Vance said he had been interested in cooking since the 3rd or 4th grade as his grandmother was a dietician at the elementary school in Oxford, but in his school he really got interested in fine cooking.
Alison Armstrong of Bruce learned to cook from her grandmother, the late Estelle Edwards, and her mother, Jennifer Glass, and has been cooking since she was seven.
White Chili is a favorite of Melissa Morris and her family of Bruce. In fact, she has named it her “award-winning” white chili. It was a second place winner in the third annual chili cookoff at Parker Baptist Church’s Harvest Festival and also at a healthy chili recipe contest at Baptist Memorial Hospital-NM during one of their quarterly celebrations, which had an Ole Miss tailgating theme.
Judy Doolittle of Slate Springs is a retired history and computer teacher from Vardaman School. She found that for her computer class, typing recipes was a good teaching tool–with using bold print, inserting pages, and other components. The high school class also made a cookbook in the process.
Stacy Hubbard McCormick of Bruce said she will Google recipe instructions if there’s something she doesn’t know before she will call her mother, Pat, or sister, Casey, because “they’ll put it on Facebook!”
Amber Hurst Phelan of Germantown and formerly of Bruce did most of the cooking at home from about age 10, while her mother went to school and then after she began teaching. Amber was the “family cook” until she left for MS?School of Math and Science at age 16. “She spoiled us,” said her mother, Debbye. Amber made chicken pot pie when she was little. It was her favorite to make and something she was most proud of. A recipe she created that is now made more by mom than her is the Chicken and Mushrooms over rice.
“We’ve cooked lots of things through the years,” said Robbie and Jimmy Hardin of Calhoun City about their 53 years together. They tend to make dishes to “their taste.”
Kim Snellings loved cooking and flowers, and she carried both to work in the office at Weyerhaeuser. Many times she prepared meals for events there–breakfast, lunch or dinner. “It didn’t bother her to do big crowd stuff,” said her mother, Ann Snellings. “She was very particular about food prep. She was organized–with her planning, grocery shopping and serving dishes. She had all her stuff together when she was taking food somewhere.”
The Department of Nutrition and Hospitality Management at the University of Mississippi is celebrating its 100th anniversary this year. With that comes the release of their new cookbook, “Are You Ready?” of which Dr. Charlotte Beckett Oakley of Bruce is editor.