Killough enjoys spending time with family

Laura Payne Killough’s family is from here, she grew up coming to the Neshoba County Fair and she moved to Philadelphia this summer after living in Ohio and other places with her family for almost 18 years. 

Killough grew up in Jackson but always came to Philadelphia in the summers for the Fair. Her now late husband, Kevin Killough, was a neuroradiologist and it was his loss a few years that eventually led her home to Mississippi. 

She graduated from Mississippi College with a degree in kindergarten through eighth-grade education and vocal music. Killough has two children. Her oldest is Joseph, who is 24. He graduated from Miami University in Ohio. 

Killough’s daughter Molly is 18 and studying vocal music performance at Manhattan School of Music in New York City.

Right now, Killough is not teaching but enjoying her time in Philadelphia. When Killough was teaching, she mainly taught upper elementary and middle school grades. 

Killough loves helping kids and being a teacher. She loved teaching kids and helping them learn. She also enjoys singing, gardening and reading mystery books. Killough attends East Philadelphia Baptist Church, where she is in the choir.

“The church we went to in Ohio had a praise and worship team, and that was fun because my daughter and I both sang on it,” said Killough.

East Philadelphia is where a lot of the Killough family goes. In Ohio, Killough mentioned that her house was much bigger, but her new home is smaller and cozy. 

Killough likes the neighborhood she lives in, and the neighbors have greeted her with open arms. When Killough was moving into her new home, some neighbors came and brought her cookies, which made her feel welcomed.

“Everyone has just been really friendly,” said Killough.

She is excited to be in Philadelphia. Her parents and a lot of her family and cousins are here. She has been enjoying visiting with her parents, Hoyt and Marjorie Payne, and attending games with some of her cousins. 

Killough’s cooking influences are her mother, her Nana, and her aunt. Every time Killough would go to her aunt’s house, she would always have something sweet to eat. Killough thinks this is where she got her sweet tooth.

Killough’s mother would let her help in the kitchen growing up; one of her favorite things her mother cooked was spaghetti. Killough also loves baking cookies. She also likes trying new sweets and dessert recipes.

Since she has been in Philadelphia, Killough has been spending time with her parents. They lived in Jackson when she and her sister were growing up, but are back here now.

BEST RED VELVET CAKE 

2 cups all-purpose flour 

1 teaspoon baking soda 

1 teaspoon baking powder

1 teaspoon salt 

2 tablespoons unsweetened, cocoa powder 

2 cups sugar 

1 cup vegetable oil or canola 

2 eggs

1 cup buttermilk 

2 teaspoons vanilla extract 

1-2 oz. red food coloring, more or less depending on how deep you want the color 

1/2 cup plain hot coffee, prepared (don’t skip this ingredient) 

1 teaspoon white distilled vinegar 

Cream Cheese Frosting Ingredients 

8 oz cream cheese, softened

1/2 cup butter

16 oz. powdered sugar 

1 tsp vanilla 

1/8 c milk 

(Combine cream cheese and butter until smooth; add powdered sugar, vanilla and milk. Beat until light and fluffy.)

Preheat oven to 325 degrees. Generously grease and flour (2) 9-inch round cake pans. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin.) Pour the batter evenly into each pan. Bake int he middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools. Let pans cool on a cooling rack until pans are warm to the touch. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate.) Frost the cake with cream cheese frosting when the cakes have cooled completely.

CHICKEN NOODLE SOUP W/ VEGETABLES

8 cups chicken broth 

1 cup dry pasta (I like egg noodle or rotini) 

Cook chicken (Rotisserie or 4 breasts) 

Seasoning of your choice to taste (I use salt, pepper, minced parsley and Tony Chachere’s)

1 can of each-carrots, corn, cut green beans (undrained) 

3-4 baking potatoes sliced or cubed 

Shredded mozzarella or parmesan cheese

In a large pot, cook pasta in chicken broth, according to package directions. Drain and set aside. Add and cook potatoes in the chicken borsht at medium-high heat, until softened. Turn down to medium heat. Add canned vegetables, seasonings and chicken-cook for approximately 15-20 minutes, stirring occasionally. Turn down heat to low heat/simmer. Add pasta and mix well with other ingredients-simmer until ready to serve, stirring occasionally. 

Crockpot Macaroni and Cheese

2 cup uncooked elbow macaroni 

4 tbsp butter 

2 1/2 cup grated mild cheddar cheese

1/2 cup sour cream 

1 10 3/4 oz can condensed cheddar cheese soup 

1/2 tsp salt 

1 cup milk 

Boil macaroni in water for 6 minutes. Drain and set aside. In a medium saucepan, mix butter and cheese. Stir on low until it melt. In a slow cooker combine cheese mixture, sour cream, soup, salt and milk. Add drained macaroni and stir again. Cook on low for 2 1/2 hours, stirring occasionally. This recipe makes 4-6 servings; double to fit a large crockpot-cook approximately the same amount of time.