Beckham enjoys collecting cookbooks

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Lola Barton Beckham, daughter of the late D.L. and Cara Barton, collects cookbooks and has been buying a cookbook on every roadtrip she has been on since 2010. 

Beckham started collecting cookbooks in 2010 when Sister Shubert, a professional cook from Alabama, known for her popular dinner rolls, visited Philadelphia for a meet-and-greet. 

“I got an autographed copy of her cookbook and started collecting,” Beckham said. 

Beckham’s favorite cookbooks are the ones she purchased from Oak Alley in Vacherie, Louisiana. Other favorites of Beckham's are Sister Shubert’s cookbook and a cookbook from Graceland in Memphis that includes all of Elvis’ favorite recipes. 

Beckham grew up with five brothers and five sisters, her being next to the last child. Growing up, Beckham was not one to stand in the kitchen and watch as her family cooked. It was not until Beckham’s teenage years that she became interested in learning how to cook. 

“There wasn't much room in the kitchen anyway,” Beckham said. 

Beckham met her husband, Tony Beckham, in seventh grade at Neshoba Central. 

They have now been married for more than 26 years. The Beckhams have two grown children, TJ and Brandon Beckham. 

Beckham went to East Central Community College in 2003 to become a registered nurse. 

“My children were 2 and 4 years old,” Beckham said. “I made it through with the support of my family.” 

Beckham has been a Registered Nurse for 16 years. Fifteen of those years, Beckham worked at Anderson Regional Medical center specializing in labor and delivery. Now Beckham works at Neshoba County General Hospital at the Infusion Oncology Center. 

“I enjoy working at Neshoba General and taking care of my patients, not only people of Neshoba County but people of the surrounding counties as well,” Beckham said.

Beckham’s hobbies include traveling, crafting, photography, anything Elvis-related, collecting cookbooks, spending time with her family and cooking. 

Beckham also enjoys baking fresh sourdough bread. 

A special memory for Beckham is teaching her father how to make cornbread. 

“My dad quickly picked up on how to make cornbread and perfected it,” Beckham said. 

Beckham said her father could make his cornbread in a cast-iron skillet, which made it good.

 COOKIE PUDDING 

¾ c sugar 

2 tbsp flour 

2 c milk 

3 eggs separated 

1 tsp vanilla 

Vanilla wafers (9x13 dish lined with wafers) 

Combine sugar, flour, vanilla, milk and eggs in a boiler. Mix well with a whisk. Turn heat to medium/high stir mixture constantly to prevent scorching. Cook until you see steam. When mixture is steaming if not thick enough you can add cornstarch (directions on can) to make mix thicker. When mixture is as thick as you like remove from heat and pour over vanilla wafers. Add more vanilla wafers to the top of your mixture. 

GRANDDADDY’S CORNBREAKD

2 cups self-rising flour 

1 large egg 

1 tbsp flour 

¼ c canola oil 

½ c buttermilk 

Heat oven to 425. Add 2 tablespoons canola oil to cast iron skillet. Place in oven while mixing ingredients together. Mix ingredients in large bowl and pour into hot cast iron skill for 20-25 minutes. 

Hint: Dad’s cast iron skillet is the secret! 

POPPY SEED CHICKEN 

6-8 chicken breasts, cooked and deboned 

1 can cream of mushroom soup 

1 can cream of chicken soup 

1 8 oz sour cream 

1 tbsp poppy seed 

1 box Ritz crackers 

Mix ingredients and spread in 9x13 baking dish. Top with Ritz crackers. Bake at 350 until bubbly.


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