Shelley Ellard
Shelley Ellard
When it comes to hobbies, Shelley Ellard has two: Josie and Brax!

Being their grandmother is very rewarding, she said.

Shelley and her husband Pendy live on Highway 19 north. They have three sons. Cassidy and his wife Jill, are Josie and Brax's parents. Son Landon is a student at Mississippi State University. Jud is employed at the coal plant.

The Ellards are members of Arlington Baptist Church.

Shelley is office manager at Central Water Association. She is on the Community Development Partnership board and is a past president of the Chamber of Commerce.

A people person, Shelley loves her job.

"I love people and hearing about their lives and my job is a great avenue for utilizing that," she said.

Pendy is a salesman for Deanco Auction.

After raising all boys, Shelley is enjoying all the girly things with Josie.

She recently attended her dance recital.

Pendy calls his farm in Kosciusko his outlet. He enjoys caring for his cows.

The Ellards are avid Fairgoers and avid beachgoers.

When they go on vacation, Pendy takes over the kitchen, preparing a variety of different seafood and fish.

"He cooks only on vacation," Shelley said. "We're always too busy when we are home."

Pendy is a faithful reader of Southern Livin' magazine, where he is always searching for a new recipe to try.

After cooking for three boys, Shelley had to adjust her style to prepare for just two.

Her mother taught her a lot about cooking as well as her mother-in-law who was a home economics teacher.

Her sons are all great cooks as well.

"Cassidy does great things with deer meat and fish," Shelley said.

Conversations while eating his food include: "Is this deer, beef, rabbit, squirrel, etc.?" she said.

Landon raids everyone's gardens in the summer and freezes vegetables to have all year while Jud can cook anything as long as there is a recipe.

"I came home many times from work to homemade pies and cakes," Shelley said.

She has shared several of her favorite recipes



Ruby's Sweet Potato Casserole

3 cups sweet potatoes, cooked and mashed

1 cup sugar

1/2 stick butter

2 eggs beaten well

1/2 cup milk

1 teaspoon vanilla

Topping:

1 cup brown sugar

1/2 cup flour

1/2 cup butter, melted

3/4 cups chopped nuts

Mix first list of ingredients and pour into buttered baking dish. Mix together second set of ingredients and sprinkle on top. Bake at 350 degrees for 30 minutes or until topping is golden brown.



"Real" Banana Pudding

1 1/2 cups sugar

6 tablespoons flour

3 cans evaporated milk

6 egg yolks

1 teaspoon vanilla

1 box vanilla wafers

4-5 bananas, sliced

Combine sugar and flour add remaining ingredients. Cook in microwave for 6 minutes then stir with wire whisk until smooth. Cook 6 more minutes then stir again. Cook in 1-minute intervals until custard is the desired consistency. Layer with sliced bananas and vanilla wafers.



Emma's Ranger Cookies

1 cup unsalted, room-temperature butter

1 cup sugar

1 cup brown sugar

1 teaspoon vanilla

2 eggs, lightly beaten

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups of Rice Krispies

1 cup oats

1 cup flaked coconut

Preheat your oven to 350 degrees. Using your mixer, cream the butter, sugars and vanilla together. Add the two eggs and combine. In a separate bowl, combine the flour, baking soda, baking powder and salt. Then add slowly to your mixing bowl as it incorporates the ingredients into the wet mixture. Next, stir in (by hand as the dough will begin to get stiff) the cereal, oats, and coconut until fully combined. Line your baking sheet with parchment paper. Roll dough into 1-inch balls and lay each on the parchment paper. Bake for 10-12 minutes or until edges just begin to become golden. Remove from the oven and allow them to cool briefly before transferring the cookies to a wire rack to finish cooling. Once fully cooled, store in an air-tight container.





Chicken and Rice

1 stick melted butter

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of mushroom soup

1 can water

6-8 pieces of chicken (rub with salt and pepper)

2 cups of uncooked rice

Salt and pepper to taste

Put uncooked rice in bottom of casserole dish. Combine butter, soups and water and pour a thin layer over the rice. Place chicken pieces on top of this layer, then pour remaining soup mixture over chicken. Bake for 1 hour at 375 degrees.





Toasted Pecan-and-Broccoli Salad

1/3 cup chopped pecans

1 cup light mayonnaise 

1/3 cup sugar

2 tablespoons apple cider vinegar

1 1/2 pounds fresh broccoli florets, chopped

1/4 cup chopped red onion

1/3 cup sweetened dried cranberries or raisins

4 Slices cooked bacon slices, crumbled

Place chopped pecans in a single layer in a shallow pan and bake at 350° for 6 to 8 minutes or until lightly toasted, stirring occasionally. Stir together mayonnaise, sugar, and vinegar in a large bowl; add broccoli, onion, and cranberries, gently tossing to coat. Cover and chill 2 hours. Sprinkle with bacon and pecans just before ser

ving.



West Indies Salad

1 pound fresh lump crabmeat

1 medium onion chopped fine

4 ounces Wesson oil

3 ounces cider vinegar

4 ounces ice water

Salt and pepper to taste

In a large bowl, combine all ingredients and gently toss with a rubber spatula. Be careful not break up any of the lumps of crabmeat. Cover and store in refrigerator 12 hours (toss every hour or two)





Loaded Baked Potato Salad

1 bag of new potatoes (gold or red)

1/2 cup ranch dressing or mayonnaise

1 cup sour cream

1 cup shredded cheddar cheese

1 bunch chopped green onions

1 package real bacon bits

1 teaspoon black pepper

salt to taste

Cube potatoes into bite size pieces. Put in a large pot, cover with water, and boil until fork tender. (About 15 minutes) If they cook too long the skins will come off and potatoes will have more of a mashed potato consistency when you mix them with the sauce. In a small bowl, mix ranch dressing, and sour cream. Then add half of the chives, the pepper and salt. When potatoes are ready, drain and let cool a little. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in 1/2 of the bacon bits. Top with remaining cheese, chives and crumbled bacon. Serves 4 - 6 (Double list of ingredients if you need a larger serving



Roasted Parmesan Asparagus

1 bunch fresh asparagus, trimmed

2 teaspoon olive oil

Salt and pepper to taste

1/4 teaspoon garlic powder

1 1/2 tablespoon shredded Parmesan

Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up. Lay asparagus out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat. You can also use this recipe for fresh green beans





Pork Tenderloin with Pan Sauce

1/2 cups olive oil

1/3 cup soy sauce

1/4 cup red wine vinegar

Juice of 1 lemon

1-2 tbsp Worcestershire sauce

1-2 tbsp fresh parsley, finely chopped

2 tsp dry mustard

Freshly cracked black pepper, to taste

4 cloves garlic, peeled and minced

1-pound pork tenderloin (Remove skin)

Combine all marinade ingredients and reserve 2-3 tablespoons. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 



Pan Sauce:

Pan scrapings from pork tenderloin

1/2 cup of chicken broth

2-3 tbsp of pork marinade (thoroughly mixed)

1-2 tsp butter



Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.







Praline Pie



2 Graham cracker crusts

5 tablespoons butter

7-ounce package flaked coconut

1 cup chopped pecans

1 can sweetened condensed milk

16 ounces Cool Whip

12 ounces caramel sauce topping





Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.





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