Becky Phillips and Avie Phillips, 2
Becky Phillips and Avie Phillips, 2

Becky Phillips enjoys spending as much time as she can with her children and grandchildren.

Before retiring in 2003, she taught at Choctaw Central School District for 31 years. Early in her career, her love of sports led her to be a basketball coach and a cheerleading sponsor. When she started having children, she decided she wanted to spend more of her time close to home.

“I went into physical education because I love sports,” she said. “When I started having kids I started teaching elementary classes, so I could be home with them more. When you are coaching it requires a lot of time away from home and it would have been too many nights away for me.”

Phillips has been married to her husband Jerry Phillips for 49 years and they have three children, Barry Phillips, Windy Hinds and Tracy Phillips. She has nine grandchildren who she enjoys watching participate in soccer, baseball, softball and cross country.

“I love to see them and be able to watch them play,” she said, “and it keeps us on the go and gives us the opportunity to go to different places and see different things.”

Her son Barry Phillips and his family live in Brandon, but the rest of her family lives in Neshoba County. Becky Phillips likes to spend as much time with her family as possible.

“I enjoy having my grandchildren here whenever I can,” she said. “I cook for the family every Tuesday night and every Sunday after church”

Tuscan Pork Chips

¼ cup all purpose flour

1 teaspoon salt

¾ teaspoon black pepper

4 boneless pork chops

1 tablespoon olive oil

¾ clove garlic, minced

½ cup chicken broth

1/3 cup balsamic vinegar

1 tablespoon light brown sugar

4 plum tomatoes

• In a small dish, combine flour, salt and pepper. Coat pork chops evenly on both sides with flour.

• In a large skillet over medium high heat, heat oil until hot. Add chops and cook for two to three minutes on each side or until golden brown. Remove chops from skillet.

• Add garlic to skillet and sauté one minute. Add brown sugar, broth, vinegar and tomatoes. Mix well.

• Return chops to skillet and bring to a boil. Reduce heat to low and simmer for four to five minutes or until chops are no longer pink in the center. Serve sauce over chops.

Crispin’s Tomato Grits

2 (14 ½ ounces) chicken broth

1 cup quick grits

2 cans Rotel tomatoes

½ cup onion, chopped

½ cup bell pepper, chopped

1 cup cheddar cheese, shredded

1 (four ounce) can mushrooms

8 slices bacon

• Bring chicken broth to a boil.

• Add grits and cook until done.

• Fry bacon and drain off most bacon dripping.

• Add onions, bell peppers and mushrooms to bacon drippings and sauté until done.

• Add Rotel and simmer for five minutes. Add to grits along with crumbled bacon.

• Just before serving add cheese and let stand for five minutes.

Pasta Salad

1 pound elbow macaroni (cooked according to directions on box)


1 cup mayonnaise

¼ cup white vinegar

2 teaspoons white sugar

2 tablespoons Dijon mustard

2 teaspoons kosher salt

½ teaspoon ground black pepper

1/8 teaspoon cayenne pepper

½ cup green onions

1 cup finely diced celery

¾ cup diced red pepper

½ cup grated carrots

• In a large bowl mix dressing ingredients.

• Add pasta.

• Mix well and refrigerate for four to six hours.

Coconut Cake

1 butter cake mix

1 cup sour cream

1 cup whipping cream

2 cups sugar

2 packages frozen coconut

8 ounces Cool Whip

• Cook cake according to directions on box.

• Pour into two cake pans. After the cake is cool, cut or slice each layer in half to make four layers.

• Mix together the sugar, sour cream and 1 ½ packages of coconut. Refrigerate.

• In a chilled bowl, beat the whipping cream according to directions. Add Cool Whip or about six tablespoons of sugar mixture.

• Spread the sugar mixture between the first three layers. Spread whipping cream mixture in the middle of the top layer and spread on top and sides.

• Sprinkle the remaining ½ pack of coconut on top of cake. Refrigerate.

Buffalo Wings

50 chicken wings

1 large bottle Frank’s Original hot sauce

2 sticks butter

¼ cup vinegar

Salt and pepper to taste

Olive oil

• Wash chicken wings and pat dry.

• Fry in hot oil until brown, not using flour.

• Melt butter and mix with other ingredients.

• Place wings in a 9 by 13 baking pan, pour mixture over wings and bake at 350 degrees for 10 to 20 minutes or until desired brownness is reached.


¼ cup cherry tomatoes, quartered

1 tablespoon fresh basil

2 teaspoons Italian dressing

2 tablespoons olive oil

2 tablespoons mozzarella cheese, grated

2 teaspoons parmesan cheese

1 loaf French bread toasted

• Mix tomatoes, basil, mozzarella cheese, parmesan cheese and Italian dressing together and spread on French bread.

• Preheat oven to 375 degrees. Lightly brush top of bread with olive oil.

• Slice bread ¼ inch thick and place on cookie sheet.

• Bake for 10 to 12 minutes or until lightly browned.