Proctor enjoys unwinding by cooking

Tam Proctor says that, unlike most people, going home and cooking is a great way for her to relax and unwind after a long day at work. 

“People will ask me if I’m too tired to cook something after work, and I’ll tell them it’s fine,” Proctor said. “It’s my way to unwind and I really enjoy pleasing everyone and seeing how much they like the taste of the food I make.” 

Proctor was born and raised in Louisiana and currently lives in Louisville. She works at the Thomasson Company in Philadelphia and does a lot of baking for the Neshoba County Fair. 

Proctor enjoys spending time with her husband Michael, and they enjoy going on horse rides as a way to remember their late son Dalton. 

She learned to cook at 11 years old from her mother and made things like homemade biscuits, jambalaya, gumbo, and cajun sausage. 

“I also started baking when I was 13 and I made all the birthday cakes around town for $10 each,” Proctor said. “$10 was a lot for me and I really enjoyed doing it.” 

Nowadays, Proctor cooks similar cajun dishes from her childhood along with newer favorites like her asparagus soup. 

“I know people who don’t like asparagus, but they love my soup,” she said. “People also like my pecan cornbread. I make a lot of cheesecakes like New York cheesecakes, caramel cheesecakes, and more, and top them with candies and fruit. I also take birthday cake requests and do everything from scratch. I do not have a box of cake mix in my house, and I don’t have a can of frosting either. I want to make something really good without getting something from the store. I want it to be as natural as it can be without it coming prepackaged.” 

Proctor’s husband enjoys grilling food and canning pickles and jelly to share with the neighbors. 

“I love smelling the food I’m making as it’s coming together,” Proctor said. “I love when everyone is sitting down and eating and say ‘I didn’t think I would like this but I really do like this.’ Pleasing everyone and seeing that they really like the taste of things is the best part.”

JAMBALAYA

10 oz Cajun smoked sausage 

1 pound pork steak (cut into 1-inch pieces) 

1 onion, diced 

1 bell pepper, seeded and chopped 

½ cup chopped celery 

1 ½ cups Zatarain’s Rice 

2 cups chicken broth 

Heat 1 tablespoon of oil in a large skillet over medium heat. Season the pork steak with Tony’s Creole seasoning. 

Brown the pork steak and sausage until almost done. Cook onions, bell pepper and celery in the same skillet until tender. 

Add rice to skillet with meat and veggies and cook for 10 minutes. Stir. Pour in the broth and stir. Finish covering rice with water and cool on low heat until liquid is absorbed. 

ASPARAGUS SOUP

1 chicken, boiled and deboned (save broth) 

4-5 potatoes (cut up and cooked in chicken broth until tender)

1 pint of half and half 

2 (15 oz) jars of Cheese Whiz

2 (14.5 oz) steamable bags of asparagus (microwaved and chopped)

Add chicken that has been cut up, potatoes, half and half, cheese, and broth. Simmer until all the cheese has melted. 

PECAN CORNBREAD

1 cup white sugar 

1 cup brown sugar 

1 ½ cups flour 

1 cup oil 

4 eggs 

2 cups chopped pecans 

Mix together all ingredients and pour into a greased and floured skillet. Cook for 45 minutes at 350 degrees.