Tucker’s love for cooking inspired by mother

Lora Tucker grew up cooking alongside her mother, Hazel Cotton, who is her biggest inspiration for cooking. 

“I’ve been cooking all my life with my mother, who was the cook of the family while I was growing up,” Tucker said. 

Tucker, daughter of David and Hazel Cotton, grew up in Neshoba County and is a member of the Mississippi Band of Choctaw Indians. 

She said she continues cooking not just because she loves to cook, but also because she wants to continue her mother’s tradition, including cooking with her own children, Lena, Aaron and Alex Tucker, and her grandchildren, Noah Ben and Kaiden Tucker. 

Tucker moved to Charleston, South Carolina, in 1982 with her family when her husband at the time was stationed there with the U.S. Navy. She moved back to Neshoba County in 1996. 

“While we were there, I met different people of different cultures,” Tucker said. “I expanded my cooking experience by making other peoples’ dishes since we would get together to cook and sample each other’s recipes.”

Tucker’s schedule is full of activities, but she still finds time to cook for family gatherings while working a full-time job as a lead inspector for the Choctaw Gaming Commission at Golden Moon Casino. In her spare time, Tucker also enjoys beadwork, sewing and crocheting. 

Tucker said she has cooked for people who were quarantined due COVID-19 and for people who were unable to travel in the days following the ice storm in February.

“I made hot meals such as soups and chili,” Tucker said. “I try to do whatever I can for people. My children, Lena, Aaron and Alex, would help me deliver the meals to people since they were quarantined or unable to go anywhere. I would make sure they’d get something.”

TENDER SLOW 

COOKER CHICKEN

Ingredients:

4 Bone-in Split Chicken Breasts (with Skin)

1 stick butter

1 oz. Package Store Bought Ranch Seasoning Mix.

2 cups Chicken Broth

8 whole pepperoncini Peppers, from the jar (mild or Hot) Reserve 2 tbsp juice from jar.

½ teaspoon salt

½ teaspoon pepper

Salt and pepper your chicken on each side.

In a skillet, add 2 tbsp butter and sear chicken on both sides until brown.

Remove chicken and add to a slow cooker. Pour in any leftover juices and fat from the pan.

Add pepperoncini peppers, the reserved pepperoncini juice, a packet of ranch dressing mix, the rest of your butter, and the chicken broth.

Cover and cook on high for 4 hours or low for 7 hours.

When done, shred the chicken while still inside the slow cooker using two forks. Remove bones, Serve hot.

SPAGHETTI SAUCE

Ingredients:

1 pound ground beef (or ½ lb ground Italian sausage and ½ lb ground beef)

Salt and freshly ground black pepper, to taste

1 medium onion, chopped

15 ounces tomato sauce

6 ounces tomato paste

½ teaspoon Italian seasoning

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

Crushed red pepper flakes, to taste

1 tablespoon Worcestershire sauce

1 tablespoon granulated sugar

1 cup water

¼ cup fresh basil leaves (optional)

Spaghetti noodles

Season ground beef with salt and pepper.

In a large skillet, add the beef and chopped onion. Drain excess grease.

Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, Worcestershire, and sugar to the skillet.

Stir well to combine and bring to a boil. Add water and stir well.

Reduce heat and simmer for 30 minutes. Add chopped basil before serving, if desired.

CREAMY HAMBURGER POTATO SOUP

Ingredients:

1 ½ pounds lean ground beef

1 medium white onion peeled and diced

1 large garlic clove minced

6 cups of chicken broth

6 cups of peeled & diced Russet potatoes

2 cups of your favorite frozen vegetable mix

3 teaspoons dried basil

2 teaspoons dried parsley flakes

1 ½ cups milk

2 tablespoons cornstarch

8 ounces Velveeta cheese cubed

In a large skillet, fry the ground beef and onions until the onions are soft and the ground beef is browned. Drain the grease.

Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.

Add in potatoes, broth, vegetables, basil, and parsley.

Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve slightly.

Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted completely, spoon into bowls and serve.