Elizabeth Frohse
Elizabeth Frohse

Elizabeth Frohse grew up in Florence, Mississippi. She attended Mississippi College and received a bachelor’s degree in education before beginning a thirty-year career in telecommunications.




“At the end of that career I wanted to do something where I felt like I was helping others,” she said. “I started filling in at a veterinary hospital in San Antonio.”

While working at the veterinary hospital, she met her husband, Tom Tischer, who was an associate veterinarian at the clinic. Frohse moved to Philadelphia from San Antonio in 2010 when she and her husband decided they wanted to be closer to Frohse’s father, who still lived in Florence.

“Everyone kept telling us we made a great team and asking why we didn’t open our own clinic,” Frohse said. “We found out there was one here for sale and decided it would be close enough to Florence for us to see my dad regularly.”

Frohse said once she moved to Philadelphia she wanted to find a way to become part of the community. She became involved with the Rotary Club and the Community Development Partnership and began making connections through those organizations.

“After I had been here for a couple of years I was involved enough that they voted me onto the chamber of commerce’s board of directors,” she said. “The next thing I knew I was the vice president and then the president.”

As a member of the Rotary Club, Frohse enjoys working to help children reach their full academic potential. She is one of several members who read to children who are enrolled in Pre-K through Neshoba Central School District and Philadelphia Public School District once a week during the school year.

“Without education, no one is going to go anywhere,” she said.

Frohse attends the First Baptist Church of Philadelphia where she is a member of the choir. She is a member of the good news Bible club, which visits with elementary school students after school every Tuesday during the school year teaching Bible verses, singing songs and telling stories.

“We want them to know that God loves them,” she said.

In her free time, Frohse enjoys painting, doing crafts, crocheting, reading and gardening. She also likes spending time with family members and friends.

“When we came here we wanted to be a part of the community and give back,” she said. “That is still my focus.”



Pineapple Pretzel Fluff

1 cup coarsely crushed pretzels

½ cup butter or margarine, melted

1 cup sugar

1 (8 ounce) package cream cheese, softened

1 (20 ounce) can crushed pineapple, drained

1 (12 ounce) container frozen whipped topping, thawed

• In a bowl, combine pretzels, butter and ½ cup of sugar. Press into baking pan.

• Bake at 400 degrees for seven minutes.

• In a mixing bowl, beat cream cheese and remaining sugar until creamy.

• Fold in pineapple and whipped topping. Chill until serving.

• Break pretzel mixture into small pieces. Stir into pineapple mixture and layer some along the top.



Honey’s Texas Chili

2 tablespoons whole cumin seeds

½ pound bacon, diced

4 pounds beef chuck roast

6 yellow onions, peeled and chopped

12 cloves garlic, diced fine

1 jalapeno, seeded and chopped

8 tablespoons chili powder

2 tablespoon whole oregano leaves

2 (24 ounce) cans tomatoes

• Place the cumin seeds in a pie pan. Cook at 375 degrees for 10 minutes. Remove and set aside.

• Saute the bacon until clear. Add diced meat and brown over high heat with onions, garlic and jalapenos.

• Once meat is browned, add the remaining ingredients. Simmer for one hour.





JoAnn’s Fudge

8 ounces semi sweet chocolate squares

7 ounces marshmallow cream

1 ½ cups sugar

2/3 cup evaporated milk

3 tablespoons margarine

½ teaspoon vanilla flavoring

1 cup chopped nuts

• Melt chocolate squares, marshmallow cream and margarine in microwave until soft.

• Stir until blended and add vanilla flavoring.

• In boiler, combine sugar and evaporated milk. Cook over medium heat.

• When it comes to a rolling boil cook for five minutes, stirring constantly.

• Add chocolate mixture and stir well.

• Add nuts.

• Pour into a buttered dish and refrigerate.



Chicken Broccoli Braid

2 packages crescent rolls

4 large boneless, skinless chicken breasts, boiled

2 cups cheddar cheese

1 box frozen chopped broccoli

1 red onion, finely chopped

Dill, salt and pepper to taste

1 cup mayonnaise

• Lay out both packages of crescent rolls side by side. Push seams together.

• Cut chicken into one to two-inch strips and place them onto rolls with mixture of cheese, broccoli, onion, mayonnaise and seasonings. Fill each roll and twist ends closed.

• Brush with egg whites and sprinkle with almonds.

• Bake at 350 degrees for 20 minutes.