Sisson inspired by her grandmothers

Adrienne Sisson’s passion for cooking was sparked by her two grandmothers, Loretta May and the late Brenda Sisson, who taught her to make homemade biscuits and sweets.

“My MeeMee Brenda made a lot of desserts and cakes, and she loved cooking for others all the time,” Sisson said. “She used to make a carrot cake for my brother and a coconut cake for me that we loved.”

Sisson, engaged to Neshoba Central Assistant Baseball Coach Kip Fulton, will tie the knot in November. She currently works as a pediatric nurse practitioner at Choctaw Health Center and is a member of First Baptist Church.

At First Baptist, she contributed by making a peanut butter pie when the church provided food for single mothers.

“I love cooking anything with chicken in it, in all kinds of ways. I’ll toss chicken into any meal,” she laughed.

Her most requested dish, especially by her fiancé, who she admits is a picky eater, is chicken alfredo.

Though still learning, Sisson enjoys preparing quick and simple meals like stir fry, tacos, or quesadillas after long days at work. She also often follows recipes closely to ensure everything turns out just right.

Some of her fondest memories in the kitchen come from her time with her MeeMee Brenda, especially during the holidays when they made sweets and candies for others at Christmas.

With her MaMaw Loretta, Sisson reminisced about making Rice Krispies and brownies, although Loretta still prefers to handle most of the cooking herself.

For those new to cooking, Sisson offers simple advice: follow the recipes, be patient, and don’t give up if things don’t turn out as planned—just try again.

When she’s not cooking, Sisson loves working, hanging out with family and friends, spending time with her soon-to-be nephews, and relaxing at the beach.

CARROT CAKE: MEEMEE’S RECIPE

Mix Dry:

2 cups sugar

2 cups flour (plain)

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

Add:

1 ½ cups Wesson Oil

Beat 4 eggs

Add 3 cups grated carrots

Bake 30 Minutes at 350°.

Filling:

1 stick margarine

1 box powdered sugar

1 tsp. vanilla

1 8 oz. cream cheese

1 cup pecans

BRENDA’S CABBAGE BEEF SOUP

1.5 lbs. ground beef

1 head of cabbage chopped

1 large onion chopped

4 carrots chopped

6 springs of parsley chopped

1 12 oz. can stewed tomatoes

1 can red kidney beans

3 cans Campbells beef consommé

1 soup can of water

1 small can of tomato sauce

1 bay leaf

¼ tsp. thyme

1 tbsp. salt

10 pepper corn

Brown ground beef and onions. Drain. Add all ingredients-Except cabbage. Cook until carrots are tender. Add cabbage and cook 30 minutes longer.

MAMAW’S BLUEBERRY DELIGHT

1 cup self-rising flour

1 stick oleo

¾ cup chopped pecans

Mix and spread in 13x9 dish. Bake 15-20 minutes at 350 degrees. Let cool completely.

Mix together: 1 8 oz cream cheese,1 box confectioners’ sugar, 1-8 oz cool whip. Spread on crust. Place in refrigerator and chill before topping with blueberries. Refrigerate.

MAMAW’S DEVILED EGGS

Cover with cold water, add 2 teaspoons vinegar. Boil eggs for 15 minutes, after done drain and shake eggs in bowl. Pour cold water over eggs and peel.

Slice eggs in halves lengthwise. Remove egg yolks and site white aside. In a small bowl mash yolk well. Add chopped pickles, salt, pepper, and mayonnaise. Bacon bits -optional

Note. Do not add too much mayonnaise. You can add it, but you cannot take it away.

Refrigerate.