Taylor enjoys happiness that food offers

Taylor enjoys happiness that food offers

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Amanda Taylor loves to make people smile by making them a meal they enjoy. 

She has always loved being in the kitchen, especially when she was young. 

Her grandmother, Vera Nell Hendrix, taught her how to make biscuits, canned tomatoes and cornbread. 

Her grandmother loved to make cornbread in an iron skillet, Taylor said. 

“My grandmother died when I was only 14, but she really was a mother to me,” Taylor said.

Taylor has always loved making people happy with food, especially whenever she can make her children smile. 

“I love to watch my kids be content with what they have on their plates and be happy and full whenever they’re done,” she said. 

Taylor’s passion for making food that makes people happy comes from her mom Linda Calvert.

Taylor said her mother would always make exactly what she wanted, spice it exactly how it needed to be, and make her feel better than she did before the meal. 

Taylor’s fiancé, Wesley Parker, a feed mill dispatcher for PECO, also knows what someone wants to eat without them saying a word, she said, which is why he is her favorite chef.

Taylor said her favorite thing to eat is jalapeno poppers from Sonic, and her favorite drink is a Route 44 Diet Coke also from Sonic. 

Taylor was born in Pelahatchie and now lives in Noxapater. She works at Bloomo Diner.

PORK CHOP AND 

CABBAGE OVER RICE BAKE

Ingredients:

Boneless or Bone-in Pork Chops 

1 Head of Cabbage (Chopped into 2-inch Pieces)

1 Yellow or White Onion Diced in Strips

1 Large Can Cream of Mushroom 

Salt and Pepper 

1 Tsp Onion Powder

Directions:

You will need to lay your pork chops on the bottom of the baking dish (I always use my broiler pan) then season to your liking. Then add a can of cream mushroom on top of pork chops. Then add a mixture of cabbage and onion on top of that, then season it to your liking. Cover with tin foil and cook on 375F in the oven for 30-40 minutes. Meanwhile, cook whatever type of rice you want (I always use white minute rice). Finally, when it has reached the point where it’s bubbly on top, then it’s done and serve over rice.  

SPAGHETTI

Ingredients:

Family Pack Spaghetti Noodles

3 Large Cans of Tomato Sauce

3 Large Cans of Diced Tomatoes (Or Fresh Roma Tomatoes)

Fresh Mushrooms

2 Large Onions Diced

2 Bell Peppers Diced

2 Cloves of Garlic Sliced Thin

2 lbs of Hamburger Meat

1 Pack of Ground Sausage

Butter 

Sugar

Directions:

Brown your hamburger meat and sausage with onions, garlic, and bell pepper. Then set aside. You will need a big soup pot. Then open and pour in tomato sauce. Then open and drain diced tomatoes. Then pour in your onions and peppers and meats and add mushrooms. Then pour in your onions and peppers and meats and add mushrooms. You can season it however you prefer (I always use garlic powder, onion powder, and salt and pepper.) Bring to a heavy boil. Simmer on low for a few hours. Then add your cup of sugar. Simmer for another hour. Then you will need to cook your spaghetti noodles. Then drain. Then you’re ready to chow down. This recipe will make enough for six people for two days. 

SAUSAGE AND PENNE BAKE

Ingredients:

2 lbs of Smoked Sausage of Your Choice

2 Cans of Cream of Celery

1 Can of Fried Onions

1 Pack of Frozen Sweet Peas

1 Pack Shredded Mozzarella Cheese

Directions:

Sauté your sausage with a little butter. Cook your penne noodles till done. Then mix all the ingredients in a big bowl and then transport the mixture into a decent size casserole dish. Cook on 350F for 35 minutes. Then take it out of the oven and enjoy.





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