Jennings likes to prepare dinner Sunday dinner.

By JOHN LEE

Whereas Rhonda Jennings spends most of her time as a cardiovascular nurse on the Southern Cardiovascular Institute in Meridian, that does not cease her from making time to prepare dinner for her household and associates.

“For the previous 13 years as a nurse, I have never had the luxurious of cooking as a lot as I might like, however I nonetheless prepare dinner Sunday dinner for my youngsters, Summer time and Corye, and their households,” Jennings mentioned. “I additionally prepare dinner meals Monday by way of Friday for my fantastic husband, Tommy. The grins on his face deliver me a lot pleasure.”

Jennings mentioned she has been cooking for so long as she will keep in mind.

“I am certain it began the day my grandmother Nellie informed me to roll up my sleeves and prepare to get soiled and have some enjoyable in her kitchen,” Jennings mentioned. “What five-year-old would cross up a chance to get soiled and have enjoyable? Not many, I assure you.

Jennings remembered her grandmother as a wise lady, who knew what she was doing, and mentioned she has loved rolling up her sleeves, getting soiled and having enjoyable within the kitchen ever since that day.

“My grandmother was all the time within the kitchen making one thing, and it was all the time scrumptious,” Jennings mentioned. “From beer biscuits, purple eye sauce, and ham, to their scrumptious vacation treats. Cooking was all the time enjoyable and thrilling.”

Jennings mentioned she nonetheless remembers standing on a stool, mashing potatoes for what she thought was essentially the most scrumptious deal with she had ever eaten, which turned out to be scrumptious potato pinwheels.

She mentioned her mouth nonetheless waters fascinated about it and credit her grandmother as her inspiration and the explanation she nonetheless cooks as we speak.

“I’ve a brand new problem within the kitchen, a racy, red-haired, five-year-old grandson, Rhett, who hasn’t fairly found out the idea of rolling up his sleeves but, let’s get soiled and have enjoyable with the idea of the kitchen,” Jennings. mentioned. “Her concept of ​​kitchen time for him is chocolate chip cookies with M&M’s and all of the cookie dough he can eat. We’re nonetheless engaged on perfecting the proper rooster nugget.”

Jennings at present lives together with her husband in Neshoba and enjoys gardening, tending her flowers, going to the seaside for household holidays, and spending time together with her grandson along with nursing and cooking.

SWEET POTATO

CASSEROLE

4 – 5 giant candy potatoes

1 cup of sugar

½ cup of melted butter

2 eggs

1 teaspoon vanilla

Boil the candy potatoes till smooth (or when you’re in a pinch, you should utilize the potatoes within the microwave baggage as they work simply as effectively). Cool the potatoes and take away the pores and skin. Combine 3 cups of mashed candy potatoes with 1 cup of sugar, 1/2 cup of melted butter and stir.

Add the eggs and vanilla. Combine all of the elements and pour right into a saucepan. For the topping, combine collectively 1 cup mild brown sugar, 1 cup walnuts, 1/4 cup melted butter, and 1/2 cup flour. Combine effectively and distribute over the potatoes. Preheat oven to 350 levels and bake for 20 minutes.

SALMON CROQUETTES

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1 ounce canned pink salmon

2 eggs

¼ cup all-purpose flour

¼ cup chopped onion

2 tablespoons of yellow cornmeal

½ teaspoon of salt

½ teaspoon black pepper

Pour all elements into a big bowl and blend. Form them into patties and fry them in a forged iron skillet till absolutely cooked.

ITALIAN CREAM CAKE

1 bar of butter

2 cups of sugar

½ cup Crisco

5 egg yolks

1 cup buttermilk

1 teaspoon baking soda

½ teaspoon vanilla

2 cups flour

½ cup of walnuts

2 cups of coconut

5 egg whites

Beat butter, sugar, and Crisco till mild and fluffy. Add the egg yolks, combine effectively, then combine within the flour and baking soda. Add to buttermilk combination and add pecans and coconut. Beat the egg whites till stiff and add them to the dough.

Pour batter into 39-inch baking pans and bake for 30 to 35 minutes at 350 levels.

For the frosting, combine 18 ounces of cream cheese with half a stick of softened butter and add a pound of sugar and a teaspoon of vanilla. Beat till creamy.