Glenda Conn Winstead
Glenda Conn Winstead
Just about every Sunday afternoon, Glenda Conn Winstead can be found helping to prepare a meal for the immediate and extended family, which can sometimes exceed 30 people. From butter rolls to turkey and dressing, the Winstead’s spread is sure to leave all in attendance full and happy.

Glenda and her husband, Jeff, recently celebrated their 60th wedding anniversary and are about as Neshoba County as a couple can get. Married the same year that Glenda graduated from House High School in 1958, the two have resided in Neshoba County for the majority of those years.

“We lived on the coast in Pascagoula for a short time when Jeff was working as a painter,” Glenda said. “After that, we moved back here and Jeff worked in the logging business until he retired.”

The two spend a good amount of time on the road, traveling back and forth across the country. From Nevada to North Carolina, the Winsteads have seen at least 35 states to date and show no sign of slowing down.

“We are actually on our way back from the mountains right now,” she said.”We spent time in Virginia, North Carolina and visited the Biltmore Estate.”

The Biltmore Estate is a 7000 acre private estate located in Asheville, N.C. that stands as one of the most prominent remaining examples of the Gilded Age.

When they are not traveling, Glenda says that they attend Bethsaida Baptist Church, where they have been members for over 60 years. And like any true Neshoba Countian, The Fair is a staple of necessity.

“We have two fair cabins that are connected on the race track at The Fair,” Glenda said. “So, we have plenty of room for everyone to stay during that time of year. We have been doing that since 1972 and haven’t missed one.”

The family has grown since then as well. Glenda and Jeff have three children, six grandchildren and soon will welcome their fifth great-grandchild into the world.

Sundays and The Fair make room for lots of hungry folk, and Glenda has agreed to share some of her favorite recipes.



In Loving Memory of my precious Aunt Lerline Spears



Millionaire Pie

1 can Eagle Brand sweetened condensed milk

juice of 3 lemons

3 egg yolks

1 can crushed pineapple

1 large Cool Whip

1 graham cracker crust

1 cup chopped pecans

Beat egg yolks, add condensed milk.  Mix well.  Beat in lemon juice, add 1/2 container of Cool Whip, mix well, drain crushed pineapple and mix. Add pecans.  Pour into crust; put the rest of Cool Whip on the top.  Place in the refrigerator to cool.  Makes 2 pies.



In Loving memory of my precious mother Bonnie Conn



Turkey & Dressing

To wash turkey, put in large pot and add 1 quart water then rub dry.  Rub on 2 teaspoons salt, 2 sticks margarine, cover with foil and bake on 500 degrees for 2 hours.  Turn oven off and let turkey set in oven until it cools (overnight). Use broth for dressing.

Cornbread Dressing

6 cups corn meal

6 eggs

2 sticks margarine melted

milk

Bake until brown.

Crumble bread and add turkey broth

1 stalk celery and 6 onions chopped

8 eggs

1 can cream of chicken soup

Cover with foil and bake at 350 degrees for 1 hr. Remove foil and bake about 30 minutes to 1 hour until brown.



Beef Tips

4 or 5 lbs beef tips

2 packs dry onion soup mix

2 10 1/2 oz cans of cream of chicken soup

1 can water

Wash beef tips and pour in crock pot. Add other ingredients. Turn crock on low for 8-10 hrs or high for 4-6 hours.  Cook until tips are tender. Serve over mashed potatoes or rice.



Fruit Cake Cookies

1 cup margarine melted

1 1/2 cup sugar

3 cups cake flour

3 eggs

1qt pecans

1 pinch salt

4 slices candied pineapple

1/2 pound cherries red & green

1 box raisins

1 tsp vanilla

1 tsp cinnamon

1 tsp soda

Mix and drop with spoon on un-greased cookie sheet.  Bake on 300 for 20 minutes

 

Bean Salad

1 Tbsp black pepper

1 tsp salt

1 cup sugar

3/4 cup vinegar

1/2 cup Wesson oil

1 Tbsp water

Mix and bring to a boil and let cool.

1 bell pepper chopped in small pieces

1 onion chopped in small pieces

1 cup celery

1 cup pimento

1 cup French beans-drained

1 cup tiny English peas-drained

1 cup kernel corn-drained

1 cup cream peas- or black eyed peas - drained

Pour oil vinegar mixture over.  Chill and serve.