Murray loves making grand memories

Linda Murray arrived in Philadelphia in May 1973, pulling a small U-Haul behind her Camaro. She was a family nurse practitioner graduate student from Vanderbilt, planning to stay only two years before returning to her home state of Oklahoma.

Fifty-two years later, she and her husband, Steve, still call Philadelphia home. Murray retired 13 years ago from the Choctaw Health Center. Steve retired from the Mississippi State Cooperative Extension Service and now works from home as a consultant.

The Murrays have two children, Missy and Jason, who both graduated from Philadelphia High School. Missy and her husband, Will Carter, live in Starkville, while Jason remains in Philadelphia.

While their three oldest grandchildren—Bo, Buddy, and Charlie—visit less often due to college and school activities, Murray said her two youngest grandchildren, Kaya and Jameson, both 4 years old, keep her energized.

Murray said when she pulls out her mixer, she always hears, “Can I help you, Maw?” from her grandchildren.

With supervision, her grandchildren have learned to measure with spoons and cups and are quite skilled at breaking eggs—with only a minimal amount of shell ending up in the batter.

Murray even lets them ice cakes and cookies on their own. “They have more icing on themselves and even more in their mouths,” she said.

Murray said that since they’ll only be little once, she continues to make lasting memories with them.

In addition to cooking, Murray enjoys sewing and volunteering at First Baptist Church. She and Steve also love to travel the world together.

Murray gives God the glory for guiding her through a life full of opportunities she never imagined as a little Choctaw girl from Oklahoma.

She has shared recipes from her favorite cookbook that was created by her best friend, the late Judy Reinschmiedt, who passed away from breast cancer several years ago.

ENCHILADAS

¾ cup flour

¾ cup corn meal

1 egg

1 cup water (or more)

Place in 6-inch skillet and cook like a pancake.

Filling:

1 can Hormel chili (no beans)

Grated cheese

Chopped onions

Place about 1 tsp. of each inside tortilla and roll. Whatever is left over sprinkle on top. Bake at 350° for 20 minutes.

STRAWBERRY BANANA SALAD

1 large strawberry Jello

1 cup boiling water

2 pkg. frozen strawberries

1 large can crushed pineapple

3 bananas, diced

1 carton sour cream

Dissolve Jello in water. Add frozen strawberries, thawed; pineapple, drained; and bananas.

Pour half of mixture into 9x13 inch pan and congeal about one hour. Spread sour cream on Jello and pour other half of mixture on. Congeal.

ROLLS

1 cup boiling water

1 cup shortening

1 cup sugar

1 ½ tsp. salt

2 beaten eggs

2 pkgs. Yeast (Do first)

1 cup warm water (110°)

6 cups flour

Pour boiling water over the shortening and cool slightly. Add beaten eggs, salt, and sugar. Add yeast to warm water, let rest 10 minutes.

Then add to the above. Add flour. Put in large bowl and refrigerate. Can be used after an hour or keeps up to 2 weeks at this stage.

To use: Roll out dough to ½ inch thickness. Cut with biscuit cutter 2 ½ to 3 inch in diameter. Brush with melted margarine, fold, and then brush the top with butter.

Let rise 1 hour or more if necessary. Bake 15 minutes at 425°. Grease pan.