Smith credits mother with learning to cook

Lisa Smith grew up in the Sandtown community of Neshoba County and as a child, she loved playing outside and spending time with her parents, Derrel Smith and Liz Smith, and her younger sister Kim. 

Smith graduated from Neshoba Central and furthered her education at Meridian Community College. Smith has three children. Her oldest child is Matthew Tingle, who is an accountant married to Hannah Tingle of Philadelphia.

Her second child is Caleb Tingle, a refrigeration technician at Walmart is married to Dagan Tingle from Philadelphia. 

The baby of the family is Anna-Grace Tingle, who is a hairstylist. 

Smith married Junior Smith seven years ago. Two of Smith’s sons have babies. Smith loves spending time with four grandchildren and has another one on the way. Smith and her grandchildren always have sleepovers. Smith me

“I love watching my grandchildren grow and play the oldest Rhett and his cousin Beckham loves playing in the mud,” Smith said. 

Smith enjoys watching football. When the smith family has downtime, they also like to go camping with her and her husband’s kids Autumn and Brady. This family also enjoys anything outside, especially fishing. 

Smith likes to garden and decorate around her house and is always finding new things to craft. She also enjoys growing her herbs. 

The Smith family goes to church at Sandtown United Methodist Church and has for generations. The Smith family loves to worship and fellowship with their church family.

Smith's cooking influence is her mother, Liz Smith, and her late grandmother. Her mother has always been able to make things from scratch. Liz Smith is known for baking some of the best cakes. 

Smith’s favorite food that her mother cooks are Liz’s Thanksgiving dressing, which Smith is looking forward to eating very soon. 

Smith’s favorite things to cook are chicken dressing and Mexican cornbread. Smith is looking forward to fellowshipping with her family on Thanksgiving and eating her famous chicken dressing as well as her mom Liz’s delicious turkey. 

 SALSA BAKE 

CHICKEN BY LIZ SMITH 

1 can black beans 

4 chicken breast 

1 cup salsa 

1 cup shredded sharp cheese 

Preheat oven to 400 degrees. Spay casserole dish with nonstick spray. Drain black beans and cover bottom of dish. Place chicken breast on top. Cover with salsa. Cover with foil and bake 45 minutes or until chicken is done. Remove foil and spread shredded cheese on top. Cover and return to oven until cheese is melted. Serve over rice. 

WHITE CHRISTMAS CHILI 

4 skinned and boned chicken breast halves

5 cups water

1 large onion, chopped and divided 

2 tablespoons butter or margarine 

2 celery ribs, chopped (about 1/3 cup)

3 (16-ounce) cans great Northern beans, rinsed, drained, and divided 

3 (4.5- ounce) cans chopped green chilies 

1 cup canned chicken broth 

2 teaspoons ground cumin 

1 bay leaf 

1 teaspoon salt 

1 teaspoon ground red pepper

Toppings: Nacho Doritos, shredded Colby-jack cheese, salsa, sour cream

Place chicken, 5 cups water, and half onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove broth in Dutch oven. Cut chicken into bite-size pieces; set aside. Melt butter in skillet; add celery and remaining onion, saute until tender. Stir chicken, celery mixture, beans, and next 6 ingredients in broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened. Remove and discard bay leaf. Layer; chili crumbled Doritos, cheese, sour cream and salsa, also chopped green onions are great topper.

CHILI

3 lbs ground chuck 

1 large onion (chopped) 

1 large bell pepper (chopped) 

2 t chili powder

3 t Worcestershire sauce 

2 t mustard 

1 c karo 

3 T lemon juice 

1/2 c brown sugar 

2 cans kidney beans 

1 large jar Ragu 

Salt and pepper to taste 

Brown ground chuck with onions and bell peppers, pour off grease and add remaining ingredients. Simmer for 1 1/2 hour