Martha Croswell
Martha Croswell
For Martha Croswell, Neshoba County General Hospital has become a second home and the employees, a second family.

I've been here 46-and-a-half years, she said, noting she started in 1967. She started at the switchboard part-time and weekends and then moved to radiology.

She described the hospital as a second home.

"I've grown up here," she said. "They're like a second family to me."

Over the years, Croswell has seen many changes in her department and the hospital itself.

She started out performing X-rays but as time passed the department started using a CT scanner, then an ultrasound machine and even mammography. Now she works as an office manager, a position she's held for over 20 years.

Despite these additions, Croswell is fervent that it hasn't gotten any more difficult.

"We've always had people who grasped these changes," she said. "I did not go to school for this, it was on-the-job training. Now everyone has a degree for this."

All in all, Croswell is happy with her time at Neshoba General.

"I couldn't imagine being anywhere else," she said. "The radiology department has some good people and I consider them part of my family."

Over the years, Croswell has seen a lot of changes.

"My job has gotten better and I think we've grown to become a facility that is there for everyone. I love my job and am proud of the facility."

Besides her second family at the hospital, Croswell has her first family at home.

She is married to Tom Croswell, a retired special education teacher from Neshoba Central. They have two children and two grandchildren, who live in Missouri. The couple attends the Church of Christ.

I like to visit my grandkids, Croswell said. Jacob, 18, is about to start college and Joshua, 16, likes music and photography.

In her free time, Croswell likes to read and shop.

"I really like to look and see what's out there," she said.

She also cooks.

"I love to try new recipes out on people," she said. "The people in radiology, at church and home get to try them out."

Croswell is especially proud of her red velvet cupcake recipe, noting it is a favorite for those in radiology.

"It's required at all birthday parties," she said with a laugh.

The recipe is a new one she pulled from a magazine a little over a year ago. It calls for making the cupcakes then filling the insides with icing.

Her family also enjoys her cooking, she said, noting that her husband and son are easy to please.

She admits it was her mother who got her interested in cooking.

"She let us try new recipes with one stipulation," she said. "We had to clean up. I've taught my daughter the same way."

She has shared some of her recipes, including one for red velvet cupcakes.



Red Velvet Cupcakes

1 package ( 2 layer size) red velvet cake mix

1 package (3.9 ounce) Jell-O chocolate instant pudding

1 package (8 ounce) Philadelphia cream cheese, softened

1/2 cup butter or margarine, softened

1 package (16 ounce) powdered sugar (about 4 cups)

1 cup thawed Cool Whip whipped topping

1 square Baker's white chocolate, shaved into curls

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined muffin cups. Cool. Beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in Cool Whip. Spoon 1 1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 tablespoon frosting into center of cupcake. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.



Grandma's Iron Skillet Pie

1/2 cup butter

1 cup brown sugar

5 Granny Smith apples, peeled, cored, quartered and thinly sliced

3 (9-inch) refrigerated prerolled pie crusts

1 cup white sugar, divided

2 teaspoons ground cinnamon, divided

1/4 cup white sugar

1 tablespoon butter, cut into small chunks

Preheat oven to 350 degrees. Place 1/2 cup butter into heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples. Remove skillet and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam. Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.



BREAKFAST SAUSAGE LOAF

1 loaf French bread

1 pound sausage

2 cups shredded cheese

2 eggs

Garlic salt to taste

Dried onion flakes to taste

Brown sausage; drain. Mix in 2 eggs, garlic salt and dried onion flakes to taste. Simmer until set. Slice bread lengthwise; scoop out insides of both halves. Be careful not to break outside shell. Mix scooped out bread in with sausage mixture, add cheese just enough to set. Spoon sausage mixture into bottom half of loaf. Wrap in aluminum foil and bake in oven at 350 degrees until hot throughout. About 30-40 minutes.



IMPOSSIBLY EASY MINI CHEESEBURGER PIES

Burger mixture:

1 pound lean ground beef

1 large onion, chopped (1 cup)

1 tablespoon Worcester-shire sauce

1 tablespoon garlic salt

1 cup shredded Cheddar cheese (4 ounces)

Baking mixture:

1/2 cup milk

1/2 cup original Bisquick mix

2 eggs

Garnishes, if desired:

12 mini kosher dill pickles

1 medium tomato, chopped

Ketchup and mustard

Heat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese. In medium bowl, stir baking mixture ingredients wds and then moved to radiology.

She described the hospital as a second home.

"I've grown up here," she said. "They're like a second family to me."

Over the years, Croswell has seen many changes in her department and the hospital itself.

She started out performing X-rays but as time passed the department started using a CT scanner, then an ultrasound machine and even mammography. Now she works as an office manager, a position she's held for over 20 years.

Despite these additions, Croswell is fervent that it hasn't gotten any more difficult.

"We've always had people who grasped these changes," she said. "I did not go to school for this, it was on-the-job training. Now everyone has a degree for this."

All in all, Croswell is happy with her time at Neshoba General.

"I couldn't imagine being anywhere else," she said. "The radiology department has some good people and I consider them part of my family."

Over the years, Croswell has seen a lot of changes.

"My job has gotten better and I think we've grown to become a facility that is there for everyone. I love my job and am proud of the facility."

Besides her second family at the hospital, Croswell has her first family at home.

She is married to Tom Croswell, a retired special education teacher from Neshoba Central. They have two children and two grandchildren, who live in Missouri. The couple attends the Church of Christ.

I like to visit my grandkids, Croswell said. Jacob, 18, is about to start college and Joshua, 16, likes music and photography.

In her free time, Croswell likes to read and shop.

"I really like to look and see what's out there," she said.

She also cooks.

"I love to try new recipes out on people," she said. "The people in radiology, at church and home get to try them out."

Croswell is especially proud of her red velvet cupcake recipe, noting it is a favorite for those in radiology.

"It's required at all birthday parties," she said with a laugh.

The recipe is a new one she pulled from a magazine a little over a year ago. It calls for making the cupcakes then filling the insides with icing.

Her family also enjoys her cooking, she said, noting that her husband and son are easy to please.

She admits it was her mother who got her interested in cooking.

"She let us try new recipes with one stipulation," she said. "We had to clean up. I've taught my daughter the same way."

She has shared some of her recipes, including one for red velvet cupcakes.



Red Velvet Cupcakes

1 package ( 2 layer size) red velvet cake mix

1 package (3.9 ounce) Jell-O chocolate instant pudding

1 package (8 ounce) Philadelphia cream cheese, softened

1/2 cup butter or margarine, softened

1 package (16 ounce) powdered sugar (about 4 cups)

1 cup thawed Cool Whip whipped topping

1 square Baker's white chocolate, shaved into curls

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined muffin cups. Cool. Beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in Cool Whip. Spoon 1 1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 tablespoon frosting into center of cupcake. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.



Grandma's Iron Skillet Pie

1/2 cup butter

1 cup brown sugar

5 Granny Smith apples, peeled, cored, quartered and thinly sliced

3 (9-inch) refrigerated prerolled pie crusts

1 cup white sugar, divided

2 teaspoons ground cinnamon, divided

1/4 cup white sugar

1 tablespoon butter, cut into small chunks

Preheat oven to 350 degrees. Place 1/2 cup butter into heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples. Remove skillet and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam. Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.



BREAKFAST SAUSAGE LOAF

1 loaf French bread

1 pound sausage

2 cups shredded cheese

2 eggs

Garlic salt to taste

Dried onion flakes to taste

Brown sausage; drain. Mix in 2 eggs, garlic salt and dried onion flakes to taste. Simmer until set. Slice bread lengthwise; scoop out insides of both halves. Be careful not to break outside shell. Mix scooped out bread in with sausage mixture, add cheese just enough to set. Spoon sausage mixture into bottom half of loaf. Wrap in aluminum foil and bake in oven at 350 degrees until hot throughout. About 30-40 minutes.



IMPOSSIBLY EASY MINI CHEESEBURGER PIES

Burger mixture:

1 pound lean ground beef

1 large onion, chopped (1 cup)

1 tablespoon Worcester-shire sauce

1 tablespoon garlic salt

1 cup shredded Cheddar cheese (4 ounces)

Baking mixture:

1/2 cup milk

1/2 cup original Bisquick mix

2 eggs

Garnishes, if desired:

12 mini kosher dill pickles

1 medium tomato, chopped

Ketchup and mustard

Heat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger in each muffin cup. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove pan and place top side up on cooling rack. Cool 10 minutes longer, and serve.