Lee loves making country food for family

Lee loves making country food for family


Even though Tammy Lee works full-time, she always makes time to prepare tasty country food for her family to enjoy. 

Lee was born and raised in Philadelphia and lives with her husband Jeff in the Hope Community. She enjoys spending time reading and going to the beach with her children, Richard and Hannah, and her four grandkids, Kyndall, Karoline, Beckett, and Emmi. 

Lee said she began cooking as a teenager after learning her skills from her mother and mother-in-law. 

“Country cooking is what I do most,” Lee said. “Preparing food for my family is what I enjoy most about it. A few of the things my grandkids request when they come to my house is MiMi’s Spaghetti or chicken and dumplings. Those are by far my two most requested dishes. They also love brownies.” 

Lee said one of her signature dishes is dressing, something she has been making for her family for years after taking over for her mother. 

“My son is involved in a mission group and they prepare Thanksgiving meals for families,” she said. "He talked me into helping him do the dressing, so we’ve done that for a long time for Thanksgiving.” 

Lee also enjoys making other dishes like homemade macaroni and cheese, chicken and rolls (her husband’s favorite), chicken and salad, multiple types of pastas, and various dips for parties and other functions. 

“We’re not huge sweet eaters, but I love making desserts like pecan pies, strawberry cake, and old fashioned chocolate icing on a white cake,” Lee said. “My husband loves to grill and he cooks just as much as I do. We share the duties.” 


2 cups oats

½ cup of chopped pecans

1 tsp vanilla

2 Tbsp self-rising flour 

½ tsp salt

½ cup of sugar 

2 tsp baking powder

2 sticks melted butter  

2 eggs

Mix oats, flour, sugar and salt. Pour butter into the mixture and stir until sugar is melted. Add eggs, vanilla and pecans and stir well.

Drop dough onto a cookie sheet that is lined with parchment paper. Bake at 325 for 10 to 12 minutes. Let cool and store in an airtight container. 


1 deep dish pie shell (bake by directions and let cool)

1/3 cup of real lemon (bottle)

1 softened Philadelphia cream cheese (8 oz.)  

1 (14 oz.) can of condensed milk

½ cup of pecans  

1 Tbsp. vanilla

½ (21 oz.) can of blueberry pie filling

Cream the cheese, add the condensed milk, and blend well. Add the lemon juice then the vanilla and blend again. Add the pecans and blend again.

Pour mixture into the cool pie crust, refrigerate for several hours or overnight, then top with the blueberry filling.


Prepare the corn bread: White Lily self-rising cornmeal. 

Prepare the broth: In a large stock pot, add three boneless chicken breasts, a teaspoon of salt and pepper, and a stick of butter.

Boil 3 eggs, let cool, and finely chop them up and set aside. Sauté about three stalks of finely chopped celery and one small finely chopped onion in a stick of butter.

Mixing the dressing:

Crumble the inside of the cornbread in a large pan and add two or three crumbled white dinner rolls. 

Add 1 can of cream of chicken soup and the finely chopped eggs. Add the sautéed onion and celery mix.

Add a teaspoon of salt, a tablespoon of fine pepper and a tablespoon of poultry seasoning. Add about a ¼ cup of green onions. 

Stir the mixture and add broth for consistency. Bake at 350 degrees until light brown for around 45 minutes to an hour. 

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