Dot Warren loves hosting family and friends at her home east of Philadelphia.

“One of my favorite things is having family and friends over for meals,” she said.

Warren has been living in the house, which her father built, since the 1950s.

“We have added some, but I have been living right here since we moved from Philadelphia in the 50s,” she said.

One of Warren’s favorite things to prepare for her guest is fish.

She and her late husband, Jerome Warren would go fishing every chance they got after both retired in 1995.

“We fished a lot,” she said. “Some weeks we went two or three times to Okatibbee (Lake) or Ross Barnett (Reservoir).”

Warren said she enjoyed hosting friends from out of town whom they could spend a few days fishing and cooking fish with.

Friends we met through work from out of town who would stay two or three days with us and we always enjoyed it,” she said.

Each year the couple’s church’s Bible school, the couple would provide the fish for one of the meals.

“Some years we would serve over 100 people,” Dot Warren said.

Warren has one son, Kent Warren, who is married to Connie Warren. Kent and Connie Warren have two children who are both married and have children of their own.

“They all live close by and we all attend Ocobla Baptist Church,” Dot Warren said. “Every Sunday, they come to my house after church and I make lunch. We have family time after until we go back to church Sunday night.”

She has two sisters and two brothers. All her siblings live out of town except for one brother, whom she spends most of her time with. The siblings all try to get as often as possible.

“We are very close,” she said. “We all try to meet and have lunch here at least once a month here or at a restaurant.”

Cole Slaw Ramen Salad

1 pound shredded cabbage

3 – 4 chopped green onions

6 ounces almonds

¼ cup sunflower seeds

¼ cup sesame seeds

1 package Ramen noodles

For Dressing:

½ teaspoon pepper

1 teaspoon accent

1 tablespoon sugar

3 tablespoons vinegar

½ teaspoon salt

½ cup oil

• Mix dressing ingredients together and refrigerate.

• Toss together cabbage and onions.

• Bake almonds, sunflower seeds and sesame seeds at 350 degrees for 15 minutes.

• Before serving, mix Ramen noodle flavor package into cabbage.

• Add nuts and dressing. Mix well.

Strawberry Pizza

1 cup self-rising flour

1 stick butter

¼ cup powdered sugar

8 ounces cream cheese

14 ounces sweetened corn

1/3 cup lemon juice

1 teaspoon vanilla extract

2 pints fresh strawberries

1 package strawberry glaze

1 tube cool whip

• Combine flour and powdered sugar. Add butter and mix well.

• Pat dough out in a 14-inch pizza pan.

• Bake at 350 degrees for 10 minutes or until lightly brown. Let cool.

• Combine cream cheese, sweetened corn, lemon juice and vanilla extract. Mix well and spread on a cooled crust.

• Spread strawberry glaze over the cheese mixture. Add cool whip over the glaze. Place sliced strawberries on top of cool whip. Cool before serving.

Mama Helen’s apple and peach dessert

1 can apple pie filling

1 can peach pie filling

2 sticks margarine

2 cups sugar

2 eggs, beaten

1 loaf bread

• Place apple pie filling on one end of a 9-inch by 13-inch casserole dish and place peach filling on the other.

• Cut bread into strips and place on top.

• In a small boiler melt margarine. Add sugar, melt, then add eggs.

• Head until hot, then pour over bread.

• Bake at 350 degrees or until brown.

Coconut Cake

1 box butter cake mix

4 eggs

¼ cup milk

¼ cup sugar

8 ounces sour cream

½ cup oil

For Frosting:

2 cups sugar

½ cup water

¼ teaspoon cream tartar

1 teaspoon vanilla

Salt to taste

4 egg whites

1 cup powdered sugar

1 ½ package coconut

• Mix four eggs, ¼ cup of sugar, milk and oil together.

• Add cake mix and sour cream. Beat for three minutes.

• Pour into three greased cake pans. Bake at 350 degrees until done.

• Combine two cups of sugar with water and cook until syrup makes thread. Do not stir.

• In large bowl, salt and heat egg whites until they stand up.

• Pour syrup into egg whites, slowly beating them.

• Add vanilla and powdered sugar.

• Spread between layers and on top.

• Add coconut on layers, side and top.