Lowrey started baking with sweets
Shanna Lowrey says seeing her family and guests enjoy the food is what makes cooking so special.
“I love hearing requests for second or third helpings while we are sharing a meal together,” she said. “I also love when they ask for any leftovers to take home with them. My enjoyment of cooking is in the happiness it brings to them.”
Lowrey’s cooking journey began by baking cakes and cookies alongside her mother and grandmother. Her favorite childhood memories involve helping stir the batter and disputing with her sisters over the coveted bowl and mixer beaters.
“When I was younger, my mom, grandmothers, and aunts were my teachers in the kitchen,” she said. “Over the years, my sisters and my daughter have become some of my biggest influences. The women and men in my family are all fabulous cooks.”
Beyond her love for cooking, Lowrey has a passion for education. She has dedicated over 20 years to teaching piano, and in the last five years has been a preschool teacher at Philadelphia Elementary.
“I absolutely love my job,” she exclaimed. “The children in my room each year become a part of my heart forever. Teaching is truly the most rewarding profession.”
Lowrey was recently engaged to Randall Copeland and is a proud mother to two grown married children, Scott (Heidi) Lowrey and Anna (Meaux) Castle. She is also blessed with two grandchildren, Bear Lowrey and Scout Castle.
Her culinary repertoire includes a mix of soups and stews, and she is always on the hunt for a good soup recipe. Lowrey’s chili, a beloved family favorite, emerges as temperatures drop in the fall.
Additionally, her grandchildren enjoy her deviled eggs, banana pudding, and brownies, but her corn casserole takes center stage at every family gathering, along with a blend of everyone’s favorite foods.
“I prepare it the way they like it,” she said. “Family gatherings are always about having at least one of their favorite dishes on the table.”
As a self-proclaimed “very simple cook” Lowrey relies on basic spices and seasonings to get the job done. She cherishes her grandmother’s cutting board and loves her favorite music playing in the background of her kitchen.
Lowrey’s advice to aspiring cooks is to use a timer to prevent overcooking and do research.
“Take time to find out at least one type of food or dish your invited guests enjoy,” she said. “When a guest knows you have prepared something they like, you have shown your love for them through your cooking.”
TURNIP GREEN SOUP
1 large can Margaret Holmes seasoned turnip greens
1 can chicken broth
1 can Rotel tomatoes
1 can black eyed peas - drain
1 can navy beans- drain
1 large onion- chopped
1 lb of sausage- chopped small
Sauté sausage and onion in a little butter for a short time. Next add the other ingredients and cook for about 30 minutes over medium heat. I like to use hickory smoked Conecuh sausage, but your favorite sausage will work just as well.
CHICKEN ENCHILADA SOUP
2 cans chicken broth
1 can cream of chicken soup
1 can Rotel tomatoes- drained
1 can whole kernel corn- drained
2 cans Ranch style beans- drained
2 cups sour cream
1 rotisserie chicken- cooked and deboned (boiled chicken will work as well)
1 McCormick enchilada sauce mix
Place all ingredients in a crockpot on low and cook for 3 hours.
DADDY’S BEEF STEW
2 lbs. of stew meat
2 cans beef broth
2 onions
½ cup of ketchup
1 TBS French salad dressing
1 TBS Thousand Island salad dressing
1 can tomatoes
2 TBS sugar
1 tsp chili powder
2 tsp garlic powder
½ stick of butter
1 medium bag frozen mixed vegetables
1 can whole kernel corn - drained
2 to 3 potatoes- cubed
Salt and pepper to taste
In a 4-quart Dutch oven, season stew meat as desired and brown in vegetable oil for 15 minutes stirring occasionally. Add beef broth and bring to a boil. Reduce heat to low. Then cover and simmer for 2 hours. Be sure to check liquid levels and add more broth or water as needed.
Stir in remaining ingredients, cover, and cook about 30 minutes over medium heat until vegetables are tender.