Lizzie Whitten

By Published On: June 27, 2018

“I always wanted to help Mama in the kitchen,” said Lizzie Whitten of Bruce, and now she and her mom, Renee, try a lot of new stuff.
They most recently made the Supreme Pasta Salad, a recipe from Lizzie’s Aunt Amanda, Renee’s sister from Brandon.
“I am a salad and sandwich girl,” said Lizzie, and the broccoli salad is a definite favorite of hers.
For family holiday get-togethers in Carthage, they all cook and bring something, and Lizzie’s favorites are the salads and the side dishes.

Her mamaw, Norma Tate of Carthage, taught her to make the shrimp ball, and Lizzie especially likes to take it when they tailgate.
There are several things she has learned from her grandmother, with the only problem being when she and Renee call to ask about an ingredient or a recipe, she tells them to just add, “a tad of” this or that.
“Mamaw is THE best cook,” said Lizzie. When Lizzie asks about making biscuits– “It just takes practice,” she tells her.
They have made them together a couple of times, but Lizzie says they’re not the same.
She would like to have a collection of recipes from her grandmother, her mom’s sisters and sisters-in-law for herself and her cousin.

Renee likes to make dessert, and two of Lizzie’s favorites are her cheeesecake and apricot nectar cake.
Lizzie’s fiance Chase Clark likes the shrimp ball and the broccoli salad.
One of his favorite desserts is Butterfinger Cake, which she always makes for his birthday.
His grandmother, Geraldine Clark’s, tater tot casserole is another of his favorites. Lizzie has made the casserole and he did eat it, but didn’t say whether it tasted like his grandmother’s or not.
Her favorite place to look for recipes is Pinterest, and for the most part, she says she will follow a recipe.
“I love to cook,” she says, and she cooks pretty often. That’s a good thing, because she and Chase are getting married in October.

Shrimp Ball
2 cans tiny shrimp
8 oz. cream cheese
1 Tbsp. lemon juice
1 tsp. onion powder
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
Mix together, and form into a ball. Roll ball in 1/2 cup chopped nuts. Serve with crackers of your choice.

Broccoli Salad
5-6 cups broccoli florets
1 cup sharp cheddar cheese, shredded
2/3 cup dried cranberries
1/2 cup crumbled bacon (real bacon or bacon bits)
1/2 cup salted sunflower seeds
1/3 cup red onion diced
Dressing:
3/4 cup mayo
1/4 cup sour cream
1 1/2 Tbsp. white wine vinegar
3 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
In a separate bowl, whisk together dressing ingredients. Pour dressing over broccoli combination and stir well. Keep refrigerated if not consuming right away.

Supreme Pasta Salad
1 lb. (16 oz.) bow tie pasta
1-2 cucumbers
2 tomatoes, or desired amount of grape tomatoes
1 bunch green onions, finely chopped
2 small cans black olives
1-2 cups pepperoni, sliced in half or small pepperoni rounds
1-2 cups cubed mozzarella cheese
1/4- 1/2 cup grated Parmesan cheese
16 oz. Italian dressing
4 Tbsp. Salad Supreme seasoning
Cut vegetables into bite sized pieces. Cook pasta accordingly. Combine cooked pasta and vegetables in large bowl. Add olives, pepperoni, cheese, and dressing. Mix well. Stir in Salad Supreme seasoning. Cover and refrigerate before serving.

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