Moore learned from grandmothers

Gwen Moore cherishes the memories she made in the kitchen with her grandmothers, watching them prepare classic foods like biscuits, dressing, homemade bread, and pound cake.

“Watching my mama’s mom cook, asking her questions, and then seeing the end result after everything was cooked and laid out—it brought the family together,” Moore said. “You don’t find that much anymore. Gatherings when I was young were a lot different than they are today.”

Moore once owned a restaurant where people traveled from far and wide to enjoy her desserts. Today, she works in Neurology at Neshoba General.

“One of my main reasons for opening a restaurant was because every time I made a meal, it put a smile on someone’s face,” she said. “I’m such a bubbly, happy person, and I love being able to do things for others and make them smile.”

Moore has been married to Bart Moore for 15 years. She said her husband’s favorite dishes she makes are taco pasta salad, spaghetti, and a French loaf.

Moore’s signature dishes, however, are her grandmother’s pound cake and homemade bread recipes. She also enjoys experimenting with Cajun and Oriental flavors.

“I like to take recipes and think about what I can do to combine them,” Moore said. “I put my own flair on things. For instance, when I make chicken and rice, I boil the chicken and then stick the rice in what’s left of the chicken broth, boil it up real good, and let it cook down. Then I add garlic and sometimes cilantro—it depends on what mood I’m in.”

Moore’s smoked ham has become highly requested at family reunions, the Neshoba County Fair, and gatherings at Hope Baptist Church. She’s also known for always bringing a dessert.

Her advice to aspiring cooks is simple: always spray and flour your cake pans and find an opportunity to cook with a family member.

“Life is so short,” Moore said. “Get in that kitchen and make those memories with your mom and dad or whoever is still there. It will make them so happy that you took the time to cook with them.”

Outside of the kitchen, Moore enjoys crocheting, watching Mississippi State sports, and working with a wonderful group of ladies and doctors. She is also currently back in school and awaiting news on whether she has been accepted into the RN program.

CHEX MIX

3 cups each—corn, rice, and wheat cereal

1 cup toasted pecans

1 cup pretzels

1 cup pita chips or melba toast

1 ½ sticks butter, melted

6 tbsp. Worcestershire sauce

2 tsp. salt

2 ¼ tsp. garlic powder

1 ½ tsp. onion powder

Preheat oven to 225°. Add to melted butter—Worcestershire sauce, salt, garlic powder, and onion powder. Pour mixture over cereal, nuts, pretzels, and chips.

Gently stir all together. Stir evenly for 15 minutes. Cook for about one hour or until crunchy.

BLUEBERRY COOKIES

1 pkg. Martha White blueberry muffin mix

½ cup sugar

½ cup brown sugar

1/3 cup self-rising flour

1 cup quick cooking oats

1 stick butter

½ cup chopped pecans

1 egg beaten

Cream butter, sugar, and egg. In separate bowl, combine muffin mix, flour, oats, and pecans. Gradually add flour mixture to sugar mixture, mix well.

Drop by teaspoonful on greased cookie sheet. Bake at 325° until light brown. Makes 4 dozen.

NOTE:

4x’s        2 cups flour

              1 pkg. muffin mix

              1 stick butter

This is in addition to the original recipe.

MEXICAN WEDDING COOKIES

1 cup butter

½ cup powdered sugar

2 cups sifted all-purpose flour

¼ tsp. salt

1 tsp. vanilla

Cream butter. Add sugar. Gradually beat until smooth. Add flour, salt, and vanilla. Beat well. Add nuts and blend. Shape into small balls and put on ungreased cookie sheet. Bake on 400° for 10-12 minutes.