Cooking brings McNairs together

Melanie McNair’s love for cooking began when she was a child, standing in a chair beside her Mamaw Peden and learning how to put up peas and butterbeans.

“My grandmother cooked everything from popcorn balls to Southern food,” McNair said. “I learned from her, and I’m an old-time Southern cook.”

McNair carries on that tradition in the kitchen with her family. She has three children: Ashley (Tyler) Sanderford, Bryce McNair, and Courtney (Bailey) Pearce, along with two grandchildren, Sawyer, 5, and Leighton Sanderford, 2. She works at her family’s business, Pop’s Metal Products.

McNair said she loves to cook “just about anything,” and her go-to meals are hearty Southern staples like roast, meatloaf, creamed corn, stewed potatoes, and potato salad. She has a sweet tooth too.

“My son’s a meat-and-potato man,” she said. “I’m not really a recipe person. I get the ingredients and just add.”

McNair is an active member of The Sanctuary of Philadelphia, where she and several women cook regularly, not just for Sunday services, but also for events such as football banquets, pre-game meals, Bible school, and when someone in the congregation passes away.

Some church favorites include Mississippi roast and loaded potatoes.

McNair also learned how to make chicken and dumplings from her Aunt Trish and Uncle Sam—a dish she now brings to every family get-together.

One of the highlights of her year is the Neshoba County Fair, where McNair cooks dinner every night at her cabin. She makes Philly steak and cheese on Thursdays, and Sundays are reserved for Southern fried chicken and vegetables.

Other favorites throughout the week include hamburgers, stir-fry, enchiladas, and chicken spaghetti.

“I love to cook because that’s usually when my family is gathering,” McNair said.

Outside the kitchen, she enjoys spending time with her children and grandchildren, being out in the sun, growing flowers, and cheering at the ballpark.

CRAB CRISP

7 oz. crab meat

½ c. softened butter

½ tsp. garlic powder

5 oz. jar Old English spread

1½ tsp. mayonnaise

½ tsp. seasoning salt

6 English muffins

Mix all ingredients, spread on muffins, freeze and cut in wedges. Bake at 350° until bubbly.

JUICY BURGERS

¼ tsp. pepper

1 tsp. Worcestershire sauce

1 med onion chopped

1 tsp. basil

Garlic salt

¼ cayenne pepper

1 Tbsp. olive oil

3 green onions chopped

1 egg

2 lb. ground chuck

Heat pepper, cayenne pepper, Worcestershire, and garlic salt in half of the oil. Add onions, stir and cook 3 mins over med heat.

Add to meat mixture along with basil. Add egg and mix. Shape burgers. Brush with oil & grill.

SALMON BOWTIE PASTA

1-1 lb. box/bag Bowtie pasta

½ cup olive oil (extra virgin)

2 Tbsp. dried oregano

2 Tbsp. dried basil

½ tsp. red pepper flakes

4 Tbsp. chopped parsley

3-4 Tbsp. fresh minced garlic

½ tsp. salt

½ tsp. fresh ground pepper

2-3 Tbsp. caper juice

2 Tbsp. capers, drained

¼ cup shredded (small shredder) Parmesan

¼ cup dried Parmesan cheese

Fresh squeezed lemon juice from one lemon

2 lemons sliced to serve on platter

2 pkgs. smoked salmon, flaked (filet)

Cook pasta, drain and set aside. Pour olive oil in measuring cup, add dried spices to it… (oregano, basil, pepper flakes, salt and pepper). Add caper juice (not capers yet), minced garlic and lemon juice.

Pour olive oil mixture into large sauté pan and just simmer the oil with spices. Don’t brown the garlic, just simmer for about 3-4 minutes, then add capers and parsley.

Add the pasta and gently toss so the sauce gets all pasta. Add the flaked salmon and cheeses at the end, continue to gently toss and work. They don’t need to cook.

If you would like to nominate someone to be featured as Cook of the Week, please email Jace Henderson at jace@neshobademocrat.com