Charlinda Anderson
Charlinda Anderson
While some find being obligated to cook for others a job, Charlinda Anderson finds it a joy.

As assistant manager at Ronnie's Steakhouse and Grill, Anderson looks forward to pleasing customers with tempting, tasty delights.

"I like to try new things" she said. I enjoy cooking for other people. I like to see the pleasure on their faces when they eat something that tastes good."

Anderson added that she takes pride in making sure the food served looks good, in addition to tasting great.

For the last five years, Anderson has enjoyed meeting, greeting and cooking for a variety of different people at the restaurant alongside her brother and sister-in-law, Ronnie and Regina Anderson.

"Char is the most dependable, good hearted person I know. She is always willing to do whatever needs doing. She may be my sister-in-law by marriage, but she is more like a real sister to me," said Regina Anderson, co-owner of Ronnie's Steakhouse.

"She makes the best coconut and caramel cakes! We love her shrimp dip, too," Regina added.

Outside of the restaurant, Anderson enjoys cooking for her family. Married for 36 years to Jimmy Anderson, the Andersons have three children and nine grandchildren.

Anderson has a passion for baking for her family.

"Nothing makes me calmer than to bake something. It relaxes me," Anderson said.

"My kids love for me to cook my overnight coffee cake. It's their favorite, and it never lasts long," added Anderson.

In addition to baking, Anderson has discovered the art of grilling and says she really enjoys cutting the steaks and preparing them perfectly to satisfy customers.

She learned to enjoy the art of cooking from her mother.

"My mother was a fantastic cook. She passed down a lot of recipes to me and my family. My grandmother was also a great cook. She made the best biscuits, chocolate pie and beef roast," Anderson said.

The Andersons enjoy yearly trips to the mountains during the month of November with her brother and sister-in-law as part of their relaxation.

"We sleep as late as we want to. We usually eat breakfast for lunch. There are no schedules, so we just do what we want to do when we want to do it," Anderson said.

This year, the Andersons are looking forward to visiting Dollywood Theme Park while on their vacation to the mountains.

In addition to time spent in the mountains, Anderson said their family looks forward to spending the week at the Neshoba County Fair each year. All of their children and grandchildren, as well as extended family gather together to enjoy the midway, great food and fun the Fair offers.

Anderson added that they've had the same Fair neighbors for all 22 years and love to spend time with them, as well.

The Andersons are members of North Calvary Baptist Church. She is proud to say she is a lifelong member. She was the first baby born into the church.

This busy wife, mother and grandmother has shared some of her favorite, most requested recipes.

Cheese Cake

3 - 8 ounce packages of cream cheese

3 eggs

1-1/2 cups sugar

1 teaspoon vanilla

Mix all together and pour into a graham cracker crust. Bake at 350 degrees for 40 minutes. Top with your choice of topping.

Kentucky Corn Bread

1-1/2 cups self-rising meal

2 eggs

3/4 cup oil

8 ounces sour cream

Medium onion, chopped fine

Pod hot pepper, chopped fine

Can cream style corn

Grease pan like you normally would for corn bread. Combine all ingredients and bake at 350 degrees for 45 minutes.

Shrimp Dip

3 small cans of tiny shrimp

8 ounces sour cream

8 ounces cream cheese

1/2 cup chopped onion

1/2 cup chopped celery

Dash of Worcestershire

Dash of lemon juice

Dash of hot sauce

Dash of black pepper

1 tablespoon creole seasoning

Mix sour cream and cream cheese together. Put in onion and celery. Drain the shrimp and mix them in. Then add the rest of the ingredients. I mostly add to taste. Mix all together and chill overnight.

Banana Split Pie

2 cups graham cracker crumbs

1 stick butter

1/2 cup sugar

8 ounces cream cheese

2 cups confectioner sugar

4 sliced bananas

1 large can crushed pineapple

Cool Whip



Chocolate Syrup

Melt butter in Pyrex dish. Stir in sugar and graham cracker crumbs to form crust. Mix cream cheese and confectioner's sugar together and spread over crust. Slice bananas over cream cheese mixture. Drain pineapple and spread over bananas. Spread Cool Whip over the top. Sprinkle chopped pecans on top. Put cherries on top and drizzle with chocolate syrup.

Coconut Cake

1 package yellow cake mix

8 ounces sour cream

2 cups sugar

2 7-ounce packages frozen coconut

8 ounces Cool Whip

14 ounce bag flaked coconut

Make cake according to directions. Make two layers. While cake is cooking, mix sour cream, sugar and frozen coconut together. Set aside. When cake is done, turn hot cake onto plate. Poke holes in cake. Put 1/2 of the sour cream mixture on top. Then, take second layer and poke holes. Put on top of first layer and add the rest of the mixture. Put in fridge to chill. When Chilled, ice cake with cool whip and put flaked coconut on top and sides.

Chicken Salad

8 to 10 breasts, cooked and deboned

8 to 12 eggs, boiled and diced

Small onion, diced

1/4 bell pepper, diced

Small jar chopped pimentos

Quart Miracle Whip salad dressing

Teaspoon salt

Teaspoon pepper

Tablespoon sugar

Mix all together and chill overnight.