7/1/2009 6:00:00 PM COOK/Kristen Madison enjoying married life
While newlywed Kristen Madison admits she's not a veteran cook, she's been eager to learn the ropes in the kitchen and is taking plenty of advice from family and friends, especially her grandmother.
"I'm still learning," she said with a laugh.
Kristen and her husband, T.J., were married last October and have settled in the Fork community with their pets, Sable, a Pomeranian, and Muffin, a Himalayan-mix cat.
Although they are enjoying the convenient location to town, the Madisons are hoping to move back "home" and build a house in the next year or so in the eastern part of the county near their families.
Both natives of Neshoba County, Kristen and T.J. and their families have known each other for years, growing up just "a few miles apart" from each other.
Kristen, a native of the Sardis community, graduated from Neshoba Central High School and soon headed to college to pursue a degree in the medical field.
She graduated from Meridian Community College in 2006 with an associate's degree and is now a certified health information technician and inpatient coder at Neshoba County General Hospital.
"I knew I wanted to do something in the medical field," said Kristen, preferring more behind-the-scenes work over one-on-one patient care. "This happened to fit."
T.J., an East Central Community College graduate, is the information technology manager for Hardy Manufacturing.
In their free time, the couple loves traveling to the beach, recently going on Memorial Day with another trip planned for August.
They are also big Mississippi State fans, supporting the Bulldogs as much as they can at home football and basketball games.
The Madisons are also looking forward to The Neshoba County Fair as Kristen's grandparents have a camper spot.
Kristen collects crystal and Willow Tree angels, and loves photography, taking pictures "everywhere I go."
With their busy schedules, Kristen prefers quick and easy meals throughout the week, and always makes time to eat with her grandmother every Sunday.
Kristen has shared a few of her recipes with the readers below.
POPPY SEED CHICKEN
4 chicken breasts
2 cans cream of chicken soup
8-ounce carton sour cream
1 stick butter
1 tablespoon poppy seeds
1 sleeve Ritz crackers
Chop cooked chicken breasts and put into baking dish. Mix soup, sour cream and poppy seeds together and pour on top of chicken. Crush and stir Ritz crackers in melted butter. Crumble on top and bake 30 minutes at 350 degrees.
TATOR TOT CASSEROLE
1 1/2 pounds ground beef
1 onion, chopped
1 can potato soup
Tator tots
1/2 pound velveeta cheese
Brown onion and ground beef. Mix with potato soup. Brown tator tots and put on top of mixture. Top with velveeta cheese. Cook at 350 degrees until cheese is melted.
CHEESE GARLIC
BISCUITS
2 cups Bisquick
2/3 cup milk
1/2 cup grated cheddar cheese
1/2 cup melted butter
1/4 teaspoon garlic salt
Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.
BLUEBERRY CRUNCH
2 cups flour
2 sticks butter, melted
1 large tub Cool Whip
8-ounce package cream cheese, room temperature
1 box powdered sugar
Chopped pecans
1 can blueberry pie filling
Mix flour and butter and pat together. Cover with pecans. Cook at 300 degrees for about 15 minutes or until brown. Mix cream cheese, powdered sugar and Cool Whip and put on top after cooled. Then place blueberry pie filling on top of that layer. Refrigerate and serve.
PEACH COBBLER
1/2 cup margarine
1 cup sugar
1 cup flour
2 1/2 tablespoons baking powder
3/4 cup milk
1 (29-ounce) can peach slices
Melt margarine in a 2-quart baking dish. Combine sugar, flour and baking powder. Then add milk and pour mixture over margarine. Do not stir. Place peaches and syrup on top of this and bake at 350 degrees until brown, about 40 minutes.
