Loper enjoys cooking with grandparents
Macy Loper loves any kind of fruit like blueberries, grapes, and watermelon and her grandmother, Linda Beckham, is always making different kinds of jelly.
Ever since she was little she’s been in the kitchen with her grandmother who is in the kitchen every day all the time making different kinds of jams or jellies.
“My grandma is always in the making jellies and I love them my favorite one she makes is apple jelly but she also makes like apricot jelly, peach jelly, and even tomato jelly.”
She and her grandmother even bake bread together sometimes. Her grandmother Betty Loper, is also a great cook and always makes their Sunday lunch and all their major holiday meals.
“I plan to save all the recipes she gave me so I can cook for my children one day.”
Macy graduated from Neshoba Central in 2020 and is currently attending MSU majoring in biological science.
Her mother is Shelia Beckham Loper and her father is Todd Loper, and her step mom is Tiffney Loper. She has four siblings her sister Ally, who is married to Gib Brantley and they are expecting a baby boy, her brothers Sam Loper and Dylan Dubose, and her little sister Layla Loper. Her grandparents are Linda and Joe Beckham and Max and Betty Loper.
BLUEBERRY ICEBOX PIE
15 oz. Can Blueberries Drained
14 oz. Can Sweeten Condensed Milk
¼ Cup Lemon Juice
9 Inch Graham Cracker Pie Crust
Mix lemon juice and condensed milk together and stir in drained blueberries and then pour the pie filling in the crust and let it cool in the fridge for 30 minutes or longer.
BETTY’S CHICKEN POT PIE
Whole Chicken (deboned and shredded)
8-10 Potatoes (peeled and diced)
1 Small White Onion (chopped)
1 Can English Peas
Pie Crust
Boil chicken in a large pot over medium-high heat, put seasonings in the water: garlic powder, pepper, seasoning salt, and Tony’s to spice the chicken – when chicken is cooked thoroughly take chicken out of pot (remember to save the broth) debone and cut the chicken up – put chicken, onions, and potatoes in chicken broth, cook till potatoes are tender, then add English peas – make piecrust and line pie plate – fill with chicken mixture and top with crust – bake at 375 F degrees until crust is cooked and golden brown.
RANCH POTATOES
1 (16 oz.) sour cream
1 Cup Shredded Cheddar Cheese
1 (3 oz.) bag real bacon bits (or real bacon)
1 Package Hidden Valley Ranch Dip Mix
1 Regular Bag Frozen Hash Brown Potatoes
Combine first four ingredients, stir in harsh browns – spread in greased 9x13 pan or casserole dish – bake at 400 for 45-60 minutes.