Category: Recipes

Posted on

The Recipes That Connect Us: A Full Circle Moment in Marshfield

The Recipes That Connect Us:

A Full Circle Moment in Marshfield

Since I was a child, I have loved to read stories about people. I can clearly see in my mind where the biographies section was shelved in the Berryville Elementary library back when I was in school. I couldn’t wait to read them all. There were stories about Booker T. Washington, Babe Didrickson, Chief Joseph, Betsy Ross, Dolley Madison, John F. Kennedy, John Paul Jones, the Wright Brothers, and so many more….

My Mother encouraged my love of reading by buying me books that I was interested in — books such as the Laura Ingalls Wilder series that I love dearly to this day. We couldn’t afford to buy the entire series at once — so Mother would get me one at a time…. buying most of them at the Bible bookstore that used to be on the northwest side of the Ozark Mall in Harrison. When she bought the last book in the series, she asked the store owner about the little cardboard box holder—the kind usually only available when you bought the entire set at once. Lo and behold, they had an extra for some reason, and my collection was finally complete. I still have that very well-worn treasured set today.

I was about 10 years old when I finished those “Little House” books, and the next time I went back to the Bible bookstore with Mother I searched for something new to read. It was always exciting to me to browse the books and anticipate the stories to be found in each one. That particular afternoon, I left the children’s books and wandered through the adult section where I spotted a book about our (then) First Lady, Mrs. Rosalynn Carter.

The picture on the cover was just beautiful. Mrs. Carter was wearing a stylish navy blue dress and looked so pretty with a lovely, warm smile on her face. When I told Mother that this was the book I wanted, she never hesitated. She didn’t tell me that this particular book was probably above my reading level or that it was a book intended for adults — she just bought me the book — and for that, I am grateful. I always thought I could do whatever I set out to do because my parents believed in me and encouraged me in my pursuits.

I have read so many books through the years. Some of them I have kept, some I haven’t…. but I still have that biography of Mrs. Carter.

Now let’s fast forward about…..50 years. (Goodness — that went by quickly! 🙂)

This week, I was fortunate to attend the 2026 Missouri Cherry Blossom Festival in Marshfield, Missouri. This festival is such a rich and intricate tapestry of history and community that it’s honestly hard to find the right words to do it justice. In fact, that’s a task for other posts soon to come!

In this story, I want to focus on one particular festival event — a cooking class.

For me, it was one of the highlights of the week — because I absolutely love to cook and I dearly love collecting great recipes with connections. Yes, on today’s internet you can search and find pretty much any recipe you like… but in my opinion, this is a loss instead of a gain. Recipes that are passed down throughout families, recipes that you get from friends and neighbors — are recipes with connections…. and those connections make not only the preparations but the meals so much more meaningful and enjoyable.

This was the second year I attended the Cherry Blossom cooking class, hosted by Andrew Och. Andrew is known as the “First Ladies’ Man” because he spent years traveling across the country, visiting the homes and hometowns of every single American First Lady to document their unique stories. This cooking class is a special event — and I wish you could have been there! Let me tell you about it and hopefully take you there with me through the story…

Conducted by Mrs. Allethea Wall (the sister of former First Lady Rosalynn Carter), her daughter, Julie Wall-Smith, and her daughter-in-law, Courtney Wall, it was a reminder of true Southern hospitality.

These ladies worked so hard to make every guest feel at home. At each table, we found a wonderful collection of “connections” to the place they still hold so dear—Plains, Georgia:

  • A flyer for “Butterfly Daze 2026“ — an annual celebration in Plains that honors the butterfly trail Mrs. Carter championed to protect the monarch butterfly.
  • A brochure for “Mother Allie’s House“ — Mrs Carter and Mrs. Wall’s childhood home that has been beautifully restored and is now available as a charming vacation rental. Wouldn’t that be memorable and fun?
  • A copy of Sumter County Living magazine, featuring a lovely article about Mrs. Wall (page 66! 🙂 )
  • Small packages of “Plains Peanuts“ (so delicious and completely addictive!)

The class was a beautiful picture of a family working together. Julie took the lead on demonstrating and preparing the dishes while Courtney assisted her, making sure everything was ready for each step. Mrs. Wall sat with them, the steady heart of the demonstration, providing her wisdom and a beautiful, welcoming smile.

This year, the stars of the show were three classic recipes: Cheese Straws, Rosalynn Carter’s Famous Cheese Ring, and a simple and delicious Peanut Butter Pie.

They shared their secrets while they worked — like how much grating your own extra-sharp cheese (not buying pre-grated!) makes recipes better and the importance of using only Duke’s mayonnaise. (I’m never without a jar of Duke’s in my own refrigerator — it truly is a staple! If you’ve never tried it, you are missing out!)

The real highlight came at the end, when we all sat down to enjoy the delicious cheese ring and cheese straws and peanut butter pies together.

After I left that day, I thought back to my 10-year-old self in the Bible bookstore holding the biography of Mrs. Carter. I realized that the real blessing of this class wasn’t just the food (though it was wonderful!) It was the connections.

We live in a world that can sometimes feel so divided, but in that room, surrounded by a recipe, a conversation, and the beautiful smiles of new friends, I was reminded that we really do all have so much in common. Sometimes, a simple recipe and a kind conversation can bridge the gap, can encourage us, and can remind us that things are still so good.

The best recipes aren’t just lists of ingredients… they are the ones that connect our past to our present, and our hearts to new friends.

Posted on

Meals Are Important

I made one of my absolute favorite recipes for supper this evening. Many of my friends know it as my Mexican Chicken recipe, because I make it often. In truth, it’s really my Mam-ma’s. It was one of my favorite meals when I was a child – and it still is one of my favorites today. Even though I know it by heart, almost every time I prepare it I drag out my copy of the Morrilton Assembly of God cookbook and turn to page 58, middle of the page. The recipe, just as Mam-ma wrote it years ago, is there for me to follow. I always smile when I get to the sixth ingredient listed – “½ of a 43 cent package of Taco Flavored Dorito”. In case you ever stumble onto this cookbook (which is not likely!) and want to prepare Mam-ma’s Mexican Chicken – let me translate that for you… The “43-cent” means the 9¾ ounce package – and it will cost you around $3.00 today.

I was only a toddler when this old cookbook was published and sold. To have one of my own, I had to run photocopies of my Mother’s cookbook – and I’m so glad I did. The recipes are treasures – and so are the names listed inside and faces they cause me to recall. Preparing this old casserole recipe brings so many precious people and wonderful memories to my mind. It connects me to people and places that I enjoy thinking about.

Cooking is like that for me. It connects me to others in a lot of different ways. Recipes that have been passed down, meals that have been enjoyed…..they all link back to people. When I make Mexican Chicken, I think of my Mam-ma. She was a driving force in my life, and I was so blessed to have her with me for my first 21 years on this earth. Mam-ma’s recipe originally required boiling and deboning a chicken – a task I’ve never really enjoyed. This past year, I purchased the Magnolia Table cookbook. Now, I follow the “Poached Chicken Breasts” recipe on page 85 – and I am grateful to Joanna Gaines and her team for the wonderful shortcut. What a great time-saver – and another connection. I also think of many great evenings when I served this dish to different guests and we spent time around the table laughing and talking.

Several weeks ago my pastor, Billy Burris, shared a brief devotional before our communion service that has really stuck with me. He talked about the significance and the intimacy of sharing a meal with others. When we eat together, bonds of friendship and/or family ties are strengthened. He talked about the importance of making meals special – of setting the table nicely, of preparing things well, of setting aside time to listen and connect. At mealtime, he said, we become vulnerable. We serve one another. We desire to share with others that which nurtures us. Bro. Burris’ message was a good one, and I have thought of it often since. Meal time is important!

Having a meal with someone is often a game changer. Acquaintances become friends. Friendships grow closer. Family ties are strengthened. Memories are made.

I remember seeing a T.V. interview with Dr. Maya Angelou many, many years ago. Oprah Winfrey was conducting the interview and she started enthusiastically talking about the fabulous meals she had eaten at Dr. Angelou’s table. Maya Angelou smiled and stated that preparing a meal for others is a very important task – because sharing a meal is a most intimate experience. She talked about the importance of every ingredient – and how she thinks carefully about her guests and what they would like. She talked about the opportunity you have to make others feel special by preparing a meal for them. I have remembered it until this day. Meals can be important events – with joy, strengthened bonds, and treasured memories as a result. People will remember the good experience!

Here’s an example. My Mother is almost famous for her tacos. (Its because they are incredible!) She has made thousands of them through the years – and people still (routinely!) ask her to prepare them. They are really, really good! In fact, several years after my Mam-ma passed away, her husband Harry (my mother’s stepfather) called to ask a favor. Would Mother be willing to drive down to North Little Rock and make tacos for him? He was getting older, he said, and he would just love to have her tacos one more time. He mentioned that he had tried to explain to his new wife how to prepare them, but they just weren’t the same.

That next weekend, I rode with Mother down to Harry’s. We carried in all the groceries and she settled in and went to work. When she got ready to fry the tacos, Harry (who usually always sat in the den watching T.V. until the food was ready) was this time sitting at the table waiting eagerly for the delicious meal he was anticipating. Mother heated the grease and dropped the first taco in to fry. The hot grease sputtered and began to sizzle loudly. I saw Harry’s face just light up. He looked at his wife beaming and said, “There! That’s it! That’s the way they always sounded!” It makes me smile now thinking about it. Those tacos brought Harry a lot of joy that day – and we all had such fun sitting at the table eating and sharing.

Meals are important.

If you would like to try Mam-ma’s Mexican Chicken, click here for the recipe:  Mam-ma’s Mexican Chicken

Posted on

My Pap-pa

Clifford Quinton “Joe” Clark
My Pap-Pa

When I was a little girl, it seemed like my Pap-pa was almost always working. From the stories I’ve heard all my life, it started when he was just a little boy…

His father, Ike, became sick, and eventually died young. I’ve never been certain what my great-grandfather’s illness was – but I do know that he suffered tremendously for many years. Pap-pa had to drop out of school to work the farm, care for his father, and support the family. He was young – but he was the oldest son. His sister Floy was four years older, but his brothers Woodrow and Dude were younger….so Pap-pa shouldered the responsibility. He grew up early.

He was only able to finish a third grade education at a little one-room school in rural Arkansas – but he had learned how to read and write, and thankfully he had a good mind for arithmetic. Those skills served him very well throughout his life.

I’m sure working the farm was hard enough, but Pap-pa had to carry even more responsibility. I heard stories as a child about how he alone was the one who cared for his father. From stories my grandmother would tell, it was gruesome work. Whatever the malady, Ike had dressings that had to be painfully changed and infections that had to be tended. His son, my Pap-pa, took care of it all. He was responsible for the family. I just can’t imagine.

He married my grandmother when he was only 17 and she was 14. They moved into a little house (more of a shed) behind his parents’ home. His father, almost completely disabled, required constant care – and Pap-pa continued to provide it. Working hard every day to support seven people would be grueling. Even more difficult, I think, was being responsible for so much at such a young age. In my entire life, I never once heard him complain about any of it. In fact, I don’t remember ever hearing him even talk about it. I heard the stories from others.

He got his first calf from a neighbor. He fed it, cared for it, and raised it to sell. That young calf became the first of many. Pap-pa found that he enjoyed tending cattle. He was good at it. For the rest of his life, Pap-pa earned a good living buying, tending, and trading cattle. He built and ran sale barns, he owned packing houses (a southerner’s term for a meat processing plant), and he raised cattle. When I spent time with him as a little girl, it was out in the pastures tagging along when he fed the cows, or hanging out at the sale barn he owned. He was happy to take me and my cousin Amy along when he tended his cattle. We would ride in the back of the truck (usually up on the sideboards) while he drove through the pastures to feed. It was fun – especially when he was out in the bottom land near the river. When he would drive over the levees, we would laugh and giggle – and hang on for dear life! Sometimes, Mother and I would ride with him to a sale. I loved the excitement of that! I would listen and try to understand what the auctioneer was saying……and sometimes Pap-pa might let me bid. It was big fun!

Those are good memories – but the best memories I have of Pap-pa are meals I have eaten at his table. You see, my Pap-pa also loved to cook. He mostly cooked at breakfast time – frying sausage, ham, and bacon. It was wonderful! He was very particular about the meat that he bought. He liked to get sausage from Atkins, Arkansas, because the recipe they used there to mix it is so very good. The ham had to be Petit Jean – because it is simply just the best there is. He bought slab bacon and hand sliced it himself with a sharp butcher knife. Since I grew up watching this, I never thought anything about it……until one day when I was in my 30’s I decided to try it. I bought a slab of bacon and nearly cut my fingers off trying to slice it. I finally admitted defeat – it was just too hard. Who knew???

The only recipe of Pap-pa’s I have today in my recipe box is his “Taco Dinner”. It’s really good! A couple of years ago, I made this recipe for guests at my home. My cousin Betty recognized it – and it thrilled me. She remembered an evening when she and her husband Billy ate supper at Pap-pa’s house many years ago – and he served his Taco Dinner. I love adding that memory to the files in my brain.

Pap-pa would have turned 101 last month. He left us in 1999.

Fairly often, I pull out his recipe and have his simple but delicious Taco Dinner for supper. Every time I prepare it, I think of Pap-pa……and I smile. In case you’re interested, I thought I would share the recipe with you. It’s a good one. I really hope you enjoy.

Click here for recipe