FOOD
peppers , tomatoes and other vegetables available to her because of the family garden .
“ You know , I do think it ’ s a healthier way to eat – to have less of the processed food ,” she said . “ And it tastes better , too . I ’ m thankful to be able to have that .”
Stoddard said she struggles to share recipes because she often cooks by feel , adding ingredients based on her own taste and the taste of her family . She also has a favorite cookbook that was created by her older sister . The cookbook includes recipes from her mother . Verses from Psalms 91 also are interspersed through the book , along with pictures of the family . One picture features her mother in the kitchen and wearing an apron .
Another favorite cookbook is from a family friend who Stoddard and her husband tailgate with before Mississippi State University games .
She said that for her , food also is an important part of tailgating .
“ We tailgate with our Mississippi State family and a lot of them really enjoy cooking , too ,” she said . “ There is something so fun about connecting with other people who enjoy cooking and seeing how they do things . There is always something to learn and something to talk about .”
The retired West Lauderdale and Northeast English teacher said that while she feels confident in the kitchen , she also recognizes that food preferences are personal and that her cooking might not be for everyone .
She said cooks should not worry much about the expectations of others and should cook what they like and use the ingredients they prefer .
“ I know with spaghetti , people have very different ideas ,” she said . “ For mine , I like to use deer meat . And I use onion but I chop it really fine and cook it along with the meat . To me , it adds a savory flavor . Sometimes I also use a little bell pepper . I also love dill so I use a good bit of dill in it – but that ’ s my preference . Someone else might not want to use the onions or the dill and of course that ’ s ok , too .” When she is making creamed corn , she has one strong opinion that comes from her mother .
“ My mother used to say that an iron skillet and a wooden spoon are a must if you are going to make creamed corn , and I agree with her ,” said Stoddard , who has two adult sons .
Stoddard also thinks that the type of mixing bowl you use can be important when making the meringue for lemon icebox pie .
“ If you use a glass mixing bowl for the egg whites for the meringue it seems to make a difference ,” she said .
Stoddard said that her husband , Terry , also is a good cook in his own right . While she often cooks , when he does the cooking she follows his lead in the kitchen .
“ He grills a lot and so he might grill and I might help by making some of the side dishes ,” she said . “ Or he will ask me to chop up an onion or a bell pepper because he really doesn ’ t like doing it and I don ’ t mind . I really enjoy that – cooking together .”
APPETIZING PEPPER BOAT 8-10 “ no heat ” jalapeño peppers 5 bacon strips Philadelphia Cream Cheese Toothpicks
Cut each pepper in half and remove all seeds . Fill cavity of each half pepper with cream cheese . Use 1 / 2 of a piece of bacon to wrap around pepper ; use toothpick to hold in place . Preheat air fryer for 5 minutes . Place wrapped peppers in air fryer and cook for 15 minutes on air crips setting at 390 degrees .
REFRESHING PEAR SALAD 29-ounce can of pear halves Cups of shredded cheese Mayonnaise Cherry ( optional )
Arrange pear halves on a platter . Add shredded cheese to middle part of each pear . Put a dollop of mayonnaise on each pear ; add cherry , if desired .
GREEN BEANS WITH A SNAP 4 14.5-ounce cans of cut green beans 1 cup brown sugar 1 stick salted butter 1 1 / 2-2 tablespoons soy sauce 1 / 2 teaspoon garlic powder 1 / 2 teaspoon salt 6 slices of bacon
Melt butter in skilled on stovetop . Open the 4 cans of beans and drain liquid . Add beans to butter in skillet ; stir with wooden spoon . Add brown sugar , soy sauce , garlic powder and salt .
Cook bacon in oven preheated to 400 degrees , turning occasionally to ensure it browns evenly . Pat dry with paper towels . Add two crumbled pieces of bacon to mixture and cook 10-15 minutes . Before serving , add remaining bacon strips to top of dish to add appeal .
CREAM CORN DELIGHT 5-6 fresh ears of corn cut off the cob 1 / 2-3 / 4 stick salted butter 1 teaspoon salt 1 1 / 2 tablespoons flour 1 cup milk ( I use 2 % reduced fat ) 2 1 / 2 tablespoons sugar
Melt butter in iron skillet then add corn . Sprinkle salt her corn and butter and stir with wooden spoon . Add flour and stir with wooden spoon until flour is blended in . Add milk , stirring constantly with wooden spoon . Cook on low-medium heat ; gradually increase heat to medium-high . Add sugar .
Let corn cook 10-15 minutes , bubbling while stirring . Corn will scorch easily , so be sure to stir often or cut down temperature lower and cook a little longer . Should be ready in 25-30 minutes . If consistency is too thick , I sometimes add 1 / 4-1 / 2 cup of water . Salt and pepper to taste .
28 • TIMELESS MERIDIAN