Donald enjoys classic Southern food

Terri Donald grew up surrounded by the aromas and flavors of Southern cooking, thanks to two great cooks, her grandmother, the late Sybil Hall, and her mother, Pat Donald.

From a young age, she learned how to prepare classic Southern dishes, often featuring savory meats served with fresh vegetables and cornbread.

“Most of the foods I cook, I learned just from watching my mom,” Donald said. “Since she didn’t have a recipe to follow, I started writing down the ingredients and how she put them together.”

Donald is now compiling these recipes into a notebook, which she plans to pass down to her nieces and nephews, ensuring that her cooking endures for generations.

A retired schoolteacher, Donald currently serves as the Executive Director of the Philadelphia/Neshoba County Arts Council and says she is looking forward to the upcoming season of shows at the Ellis Theater, including “Clue” in October, “Annie” in November, and “Charlie and the Chocolate Factory” in February.

She is also an active member of Sardis Baptist Church, where she teaches Sunday School and plays the keyboard.

Donald said her homemade Sloppy Joes, a dish she crafts entirely from memory, is one of her most requested meals.

“I learned from my mom how much ketchup, mustard, barbecue sauce, and sugar to add to the browned meat,” she said.

Donald’s favorite meal to prepare for her family is Christmas Day breakfast, featuring ham, eggs, and biscuits—a tradition she took over from her grandmother after her passing.

Her advice to aspiring cooks is simple: take the time to watch and learn from the awesome cooks in your life.

“What I enjoy most about cooking is that it brings my family together,” Donald said. “Family is a precious gift from God.”

Outside of the kitchen, Donald enjoys camping, singing, and playing the piano.

BEEF TIPS AND GRAVY

2 lbs. Beef Tips or Stew Meat

1 can Cream of Mushroom Soup

1 packet Brown Gravy Mix

1 packet Onion Soup Mix

1 can of Water

Preheat oven at 300°. In a bowl, mix together the can of mushroom soup and a can of warm/hot tap water. Place meat into an 11x13 casserole dish.

Pour on top the soup mixture. Sprinkle on top the packet of onion soup mix and the packet of brown gravy mix. Stir together.

DO NOT add salt and pepper. Cover with foil. Bake for 3 hours. Serve with mashed potatoes or rice.

(Optional): After baking for 2 hours, you can add along the edge of the dish some diced potatoes and carrots. Sprinkle a little salt and pepper on the potatoes and carrots. Continue baking for another hour or until the vegetables have softened.

COLESLAW

1 bag Tri-Blend Shredded Cabbage (chop into smaller pieces, if desired)

Dressing:

1 cup mayo

½ cup sugar

¼ cup vinegar

Combine the above dressing ingredients together with a spoon. Stir together the cabbage and the dressing well. Allow to chill before serving.

SKILLET SWEET POTATOES

In a skillet over medium heat, mix well

½ cup light brown sugar

½ cup regular sugar

2 tbsp. butter

¼ tsp. cinnamon

½ tsp. vanilla (once sugar is melted)

1/3 cup water

Allow the syrup to thicken. Drain a 29 oz. can of sweet potatoes and add them to the syrup. Turn down on low. (Takes around 15-20 minutes).