Taylor enjoys fellowship with family
Maggie Taylor’s favorite part of preparing tasty dishes is being brought closer to those she is cooking with and for any given gathering.
“Sharing a meal is really special,” Taylor said. “Cooking brings me closer to everyone around me.”
Taylor, a rising senior at Neshoba Central High School, was born and raised in Philadelphia. She is the daughter of Mark and Amy Taylor.
She enjoys playing soccer for Neshoba Central and is competing in the Distinguished Young Woman state competition this month.
Taylor said she was first introduced to cooking at 8 years old by her mother.
“I remember making spaghetti, which is one of the first things I actually assisted my mother in making,” Taylor said. “Cooking has always been a family thing. My mom is a really good cook and I always enjoy helping her, and cooking for family events and holidays makes me feel closer to the rest of my family.”
She said she enjoys baking, especially during the Neshoba County Fair season.
“We bake our cookies and cakes ahead of time and freeze them,” Taylor said. “Then we take them to the Fair. We also make a lot of pastas. I’ll chop the vegetables up and my mom will make the sauce.”
MISSISSIPPI BAKED CHICKEN
4-5 boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch seasoning mix
¼ cup sliced pepperoncini
4 tablespoons butter
Preheat the oven to 375 degrees. Spray a 9 x 13 baking dish with nonstick spray. Wash and lay the chicken breasts on the bottom of the dish.
Sprinkle the packet of au jus gravy mix and the packet of ranch dressing mix over the chicken. Arrange the sliced peppers over the top of the chicken. Slice the butter over the chicken pieces and bake for 35 to 40 minutes. Serve hot.
BEALE STREET BAKED BEANS
1 1⁄2 pounds ground beef
3⁄4 cup chopped onion
1 tablespoon lemon pepper seasoning
1 teaspoon garlic powder
1 1⁄4 cups ketchup
1⁄2 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon black pepper
2 (16 ounce) cans pork and beans in tomato sauce
Preheat the oven to 350 degrees. Cook ground beef and onion until meat is brown, sprinkling with lemon pepper seasoning and garlic powder once meat has started to brown.
Drain and transfer to a medium bowl. Add ketchup, brown sugar,
Worcestershire sauce, dry mustard, and pepper. Mix until well combined. Carefully stir in beans.
Transfer to a 2 1⁄2 quart casserole dish. Bake uncovered for 30 to 45 minutes or until bubbly.
FRENCH TOAST
CASSEROLE
1 1⁄2 cups firmly packed brown sugar
1 tablespoon vanilla
3⁄4 cup margarine
1⁄4 teaspoon salt
6 tablespoons light corn syrup
3 tablespoons sugar
10 (1 1⁄4 inch) French bread slices
1⁄2 teaspoons ground cinnamon
4 eggs, beaten
2 1⁄2 cups milk
In a medium saucepan, combine brown sugar, 3⁄4 cup margarine and corn syrup.
Cook over medium heat, stirring constantly for 5 minutes or until bubbly.
Pour syrup evenly into a lightly greased 9 x 13 baking dish. Place bread slices over syrup. Combine eggs, milk, vanilla and salt. Stir well and pour over the bread. Cover and refrigerate at least 8 hours or overnight.
When ready to serve, preheat the oven to 350 degrees. Combine sugar and cinnamon. Sprinkle evenly over soaked bread. Drizzle 1⁄4 cup melted margarine over the top.
Bake uncovered for 45 to 50 minutes, or until golden and bubbly.