Frohse loves to feed others and create

Elizabeth Frohse feels right at home in the kitchen. She loves making cornbread dressing every Thanksgiving—a staple that has been passed down from her mother and grandmother.

She has also drawn a great deal of inspiration from her late husband, Gene Frohse, who “should’ve been a chef.”

Some of her favorite memories are from New Year’s when she and Gene were living in New Jersey. A few friends would gather while he made the pizza dough from scratch, and everyone there got to make their own pizzas.

A Florence native, Frohse worked in telecommunications at BellSouth, formerly South Central Bell, for 30 years. Her career took her to Alabama, New Jersey, Kentucky, and Texas.

While in Kentucky, she met her current husband, Dr. Tom Tischner. She worked as a receptionist with him in San Antonio before they moved back to Mississippi and took over Neshoba Animal Hospital in 2010.

She has two sons, retired Navy Capt. Richard Whitfield (Laura), Lewis Whitfield (Jill), general manager of REMA Tip Top North America, and eight grandchildren.

Frohse makes breakfast every morning—her favorite meal of all—with an abundance of eggs from her chickens and Williamsville bacon.

“Tom loves my pancakes and French Toast,” she said. “Our blueberries will be here for another three weeks, so we will probably walk around with blue teeth.”

She enjoys grilling too, and they raise their own beef for steaks and hamburgers. Recently, she started making her own bread, ordering wheat berries and grinding them into flour—a bonus for her gluten-free grandchildren.

Tom also loves her peach cobbler, but Frohse said her favorite is banana nut bread that she’s been making for half a century.

“I’ve got a recipe that I got out of an old Southern Living cookbook, and it has followed me across the U.S.,” she said.

She often cooks for Bible study groups at First Baptist Church, bringing her popular breakfast casserole. She recently shared a new potato casserole recipe, which has also been a hit.

Beyond cooking, Frohse enjoys painting and has taken up a craft called shattered art, where she incorporates broken glass into designs like pumpkins and sunflowers before sealing them with resin. She also enjoys painting snowmen at Christmas and reading.

BASIC MUFFINS

4 1/2 cups freshly milled flour hard white was used in video, but hard red, spelt, Kamut, soft white, Ezekial flour, a mixture, etc. can be used (I use a mixture of hard red and white wheatberries to make my milled flour).

2 tsp. salt

2 tsp. baking soda

2 tsp. baking powder

2 cups cultured buttermilk regular milk can be used, but it is lighter with buttermilk

2 eggs

1 cup oil

1 cup honey sugar can be used, just add it with dry ingredients

2 cups diced strawberries or apples, blueberries, bananas, or omit. Berries can be frozen.

1-2 tsp cinnamon add to taste or omit

2 tsp vanilla extract This can be omitted for non-fruit muffins

Preheat oven to 375-400°. Mix all dry ingredients. If using sugar rather than honey, mix it with dry ingredients Add liquid ingredients, mix. Add fruit, mix.

Scoop into greased muffin pans. Bake in oven for about 12-14 minutes until just under done. Rest in pan for about 3-4 minutes. Place on cooling rack

(Note: This is a basic muffin recipe. Feel free to swap out the wheat flour for corn flour for wonderful corn muffins!)

BREAKFAST CASSEROLE

2 lbs. pork sausage

12 eggs

1 cup sour cream (light or regular) (240 g)

1/4 cup milk (60 ml)

1 tsp. kosher salt

1/2 tsp. ground black pepper

4 green onions

1/2 green bell pepper, diced

1/2 red bell pepper, diced

2 cups shredded cheddar cheese

Preheat oven to 350°. Spray a 9x13’’ pan with cooking spray. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl.

Mix on low speed with electric mixers, just until combined. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks.

Drain most of the grease and add the sausage to the bowl with the egg mixture. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes.

Add to the bowl with the eggs and stir everything to combine. Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.

Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave

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