Watkins enjoys using fresh vegetables

Annette Watkins says she is blessed to see her grandchildren’s faces light up when they ask what’s on the menu for dinner. 

“It blesses me the most when my grandchildren are here for a visit — and they love the fresh vegetables,” Watkins said. “I love seeing them when they ask ‘Granna, what are we having?’”

Watkins was born and raised in Philadelphia and currently lives in the Bloomo Community. She is married to Randy Watkins, and they own Watkins Construction, LLC

Annette is also the Director of Public Relations and Marketing for Neshoba General and enjoys spending time with their children, Drew and Kristian, and five grandchildren.  

Watkins said she learned a lot of things about cooking from her grandmother and mother and remembers learning to cook while standing on a stool. 

“My mother had to work when I was young, so I learned to start having the staple sides started after I got home from school before she got home from work,” Watkins said. “I was around 10 years old when I started cooking. 

“We had a large garden, so my mother taught me how to cook fresh vegetables. I would prepare the vegetables, and when she got home from work, she would prepare the meat, biscuits and cornbread.” 

She said her family loves any kind of country food and soup. 

“My husband would eat my soup every night of the week, with all the different combinations I make,” Watkins said. “I would also use the fresh vegetables from our garden in the soup as well. He also loves gumbo, and I was blessed to receive his cousin’s gumbo recipe. If you do it exactly as the recipe says, it takes half a day. However, I learned to cheat with the rue and that saves a bit of time. I still like to do everything fresh with all the seasonings.” 

She noted that she and her husband live by a small lake, and they will occasionally catch fish and have a fresh fish fry with homemade french fries and hushpuppies. 

For sweet dishes, Watkins will sometimes bake a strawberry, caramel, or Hershey bar cake. 

MAMA D’S POT ROAST

1 pkg beef onion soup mix 

1 brown gravy dry mix 

2 (10 oz) cream of celery soup mix 

1 (10 oz) cream of mushroom soup mix 

½ box beef broth 

Diced carrots 

Cubed potatoes 

1 large onion, cut in half

Brown the roast. Mix a dash of salt, pepper and flour to a bowl to flour the roast. Let brown in a cast iron skillet until crispy on both sides. 

Place browned roast in the bottom of the crockpot. Add cream of celery and mushroom soup mix, broth and brown gravy mix over the top of the roast. Add vegetables and cook on low for 8-9 hours. 

BEST SUMMER SALAD

1 small red onion, thinly sliced 

1 cucumber, sliced and cut into fours 

¼ cup fresh herbs (basil, cilantro, and parsley), chopped 

2 tbsps extra virgin olive oil 

1 tbsp red-wine vinegar 

½ teaspoon salt 

¼ teaspoon black pepper 

Crumbled feta or mozzarella cheese 

Toss and serve with lettuce. 

AUNT SHIRLEY’S CHICKEN & DRESSING

Cook chicken thighs and leg quarters, seasoned to taste. After cooking, strain the broth to use for later. Next, combine two cups of self-rising cornmeal, two cups of self-rising flour, one tablespoon cooking oil, and six eggs. Mix and bake in a well greased iron skillet at 400 degrees until brown. Let cool.

While the bread cools, combine one can of Cream of Chicken Soup and one can of Cream of Celery Soup. Take six eggs that have been well beaten with a fork in a separate bowl and mix well. 

Chop up a Vidalia Onion and cook in a microwave safe bowl for approximately three minutes until done. Drain the juice. 

Toast 6-10 pieces of loaf bread, let cool, and crumble up fine. Season with Tony’s Creole, Lemon Pepper, Garlic Powder and Black Pepper to taste. If your family likes Sage, add a dash. Shred your chicken up as fine as your family likes. 

Crumble cornbread in a large bowl.  Mix in the strained chicken broth. Add all your seasoning, soups and chicken. Mix well. 

Thaw completely and bake in a large pan at 375-400 degrees, depending on the oven until it bubbles and is firm enough to serve.