Pope learned to cook after school
Tabatha Pope’s culinary journey began by watching her grandmother, Linda White, craft delicate seven-course meals every night.
Because her grandparents lived close by, cooking quickly became one of her favorite after-school activities as a child.
“It was really sweet to be able to spend that time with her,” Pope said.
She grew up in the Hope community and graduated from Neshoba Central, eventually marrying her high school sweetheart, Dustin Pope. Together they have three children Lexi, Harper, and Rhett.
Pope has been a dedicated registered nurse since 2011 and has served as School Nurse at Philadelphia Elementary for four years. Her husband is also a registered nurse, making their home a testament to compassion and care.
She said her mother-in-law, Sylvia Pope, is a wonderful cook as well and has shared a lot of wisdom over the years teaching her that “Butter and bacon grease make everything taste better, and always cook with your heart.”
Pope shines in following recipes, and her White Chocolate Bread Pudding is a treasured treat that always draws requests whenever she’s in charge of the cooking.
For family meals, she caters to her kids’ love for a classic breakfast-for-supper and loves making her husband’s favorite, Shrimp and Crawfish Tail Bisque, a dish she claims is her best.
She has gracefully assumed the role of orchestrating family gatherings and has hosted several Thanksgiving and Christmas celebrations at her home in recent years.
During Christmas time, her family enjoys a spread of traditional Southern delights, featuring baked ham, green beans, and twice-baked potato casserole to name a few.
“I enjoy the whole process of cooking, but don’t enjoy cleaning up,” she said with a laugh. “Seeing my family enjoy a meal that I prepare really makes me happy.”
Pope describes her cooking style as “old school.” Her trusty cast iron skillet remains a constant companion in her kitchen as a symbol of the timeless flavors and love she brings to every dish.
SHRIMP & CRAWFISH BISQUE
8 oz. cream cheese
16 oz. lite sour cream
32 oz. carton of Half & Half
2 cans Campbell’s potato soup
1 can rotel
1 can whole kernel corn
1 green onion bunch
1 pkg crawfish tails
1 pkg XS shrimp
1 tbsp. Tony’s
½ cup butter
Sauté onions and butter until onions are soft. Add in cream cheese and stir until mostly melted. Add all other ingredients and simmer for approximately 30 mins.
(I like to pair this meal with the Red Lobster cheddar bay biscuits! You also don’t have to use lite sour cream, I use whatever I have)
CHOCOLATE CHIP
PUDDING COOKIES
2 sticks softened butter (not melted)
¼ cup sugar
1 box (3.4 oz.) Instant vanilla pudding
¾ cup brown sugar
2 1/3 cups flour
2 eggs
1 tsp. vanilla
1 tsp. baking soda
Semi-sweet chocolate chips
Preheat oven to 375 degrees. Place all ingredients into a bowl except chocolate chips. Mix with blender until you get a doughy consistency. Add desired amount of chocolate chips. You can use as much or little as you want. Place on ungreased baking sheet for 10-12 minutes.
BREAD PUDDING
16 slices of bread torn
2 tsp. cinnamon
1 stick of butter melted
3 eggs
1 quart whole milk
1.5 tsp. vanilla
2 cups sugar
Topping:
1 stick butter
1 cup powdered sugar
6 oz. white chocolate melted
6 tsp. Heavy whipping cream
Place bread pieces in casserole dish. Mix butter, sugar, eggs, milk, and vanilla together and pour over bread. Sprinkle top with cinnamon. Bake for 1 hour at 350 degrees.
(Go for the name brand chocolate pieces, it makes a difference)
WHITE CHICKEN CHILI
4-5 chicken breast
3-4 cups chicken broth
1 onion chopped
1 bell pepper chopped
16 oz. Velveeta cheese
1 can rotel
8 oz. sour cream
1 can chopped green chilies
1 pkg chili mix
2 cans great northern beans
2 cans white shoepeg corn
Shredded cheese and Fritos as toppings
Sauté ½ stick of butter, onion, and bell pepper until soft. Add in cheese and sour cream to start melting down. Mix all ingredients together to serve with Frito corn chips and shredded cheese.
(Cook slowly because it will stick if you aren’t careful)