By Ginna Parsons Daily Journal TUPELO – Maybe you’re in the mood for Mexican food or perhaps Italian? How about a bowl of Creole cuisine or just some old-fashioned Southern goodness? At the St. James Ladies Club Rummage Sale and Food Bazaar, you’ll be able to find it all, and more. This year’s event is […]

Creamy Potato Soup 4 medium potatoes 2 cups water 3⁄4 cup milk 1 rib celery, cut in 4 pieces 6 small carrots 1⁄3 cup chopped onion 3 tablespoons butter 1 teaspoon chicken bouillon 1⁄2 cup heavy whipping cream 2 cups chicken stock Salt to taste Peel potatoes and cut each into 4 cubes. Bring water […]

We did our annual run-up-to-Thanksgiving meal week before last at our house. Charlie and I both agreed we wanted to do a green bean casserole, but we challenged ourselves to see if we could make one from scratch that was just as good as the “traditional” recipe made with canned green beans, cream of mushroom […]

A friend recently asked if I thought there are any foods we outgrow. Aside from the obvious answer, Gerber baby food, I had to think on it. I ate a lot of peanut butter and jelly sandwiches when I was 4-years-old. I don’t eat as many these days, but I still love a peanut butter […]

By Ginna Parsons Daily Journal BECKER – Geneva Moon said she has oodles of cookbooks, but her best recipes are easy, old-fashioned ones. “I’m rather good with fried chicken tenders and fried okra,” said Moon, 75. “That’s what people want.” Moon, a retired postmaster for Becker, said the secret to her cooking is surprisingly simple: […]

Roasted Pecans 2 cups water 1⁄4 cup salt 4 cups pecan halves Bring water and salt to a boil, stirring to dissolve salt. Turn off heat; add pecans. Let stand 5 minutes; drain. Spread pecans out on a cookie sheet. Bake at 250 degrees for 1 to 2 hours, stirring occasionally. Cool and store in […]

The recent flurry of football activity has created quite a disturbance in the Parsons-Langford household. It wasn’t bad enough that I’m an Ole Miss grad and my husband, Charlie, graduated from Mississippi State. Now, our daughter, Mary, is a junior at UM and our son, Patrick, will be headed to MSU next fall. The Egg […]

Several years ago, I attended a cooking class at A Cook’s Place and Kathleen Kennedy was the instructor. I don’t remember everything Kathleen prepared that night, but I do recall she made a risotto that she stirred on the stove for more than half an hour. The result was undeniably delicious, but rather time consuming […]

In 1971 Hattiesburg, Mississippi, was a meat-and-potatoes town. It’s not because we weren’t well traveled or suffered from low exposure. It’s just that exotic foods weren’t readily available. My across-the-street neighbor, Barbara Jane Foote, steamed artichokes and served them with drawn butter. That was a food that seemed exotic and from another world. My neighbors […]