Thomas Wells

Sarah Heavner of Tupelo got the recipe for her Blond Brownies 45 years ago from a friend at church.

By Ginna Parsons

Daily Journal

TUPELO - Sarah Heavner still remembers the first breakfast she cooked for her husband, Smith, when they married nearly 54 years ago. It was almost a disaster.

Heavner was used to making her biscuits with buttermilk, all-purpose flour and baking soda and powder. But as a gift, her mother-in-law had stocked her kitchen in their new apartment in Baldwyn with groceries and had purchased sweet milk and self-rising flour.

"I was scared to death," said Heavner, 72. "He loved homemade biscuits. I wasn't sure if I was going to be able to make them or not, but I tried and they came out like Betty Crocker made them. I made five. Smith had three, I had one and he said I needed to take the last one and show it to my mother. Smith says he should have taken a picture of those first five, because they don't always turn out like that. Sometimes, I do make mistakes."

That's hard to believe when looking at a table of goodies Heavner has prepared to share with grandchildren and friends from church. Heavner's specialty is her Blonde Brownies and she takes those just about anywhere she goes.

"A friend at church made them and they were delicious," she said. "Later, Smith saw her and said, Oh, I enjoyed those brownies so much,' and she said, Would you like the recipe?' and he said, No, I'd just like some more brownies.'"

Supper club fan

For years, Heavner cooked a big Sunday meal for her family, but she's backed off that now that it's just the two of them at home. They frequent restaurants, they eat leftovers and they dine often with friends from Harrisburg Baptist Church who make up the two supper clubs they belong to.

"We started one of them 48 years ago - six couples - and the hostess would prepare the entire meal," she said. "As we got older, we decided the hostess would provide the meat and bread and drinks and everybody else would bring a dish. Now, we bring the dessert and drinks and we go out to dinner. After dinner, we go back to the hostess' house and have dessert and play rook or dominoes."

If Heavner does decide to entertain, it's obvious she hasn't lost her touch. A typical meal for guests includes marinated pork loin, mashed potatoes, green beans, cole slaw or congealed salad, homemade rolls and caramel cake.

"Cooking is therapy for me," said the retired accounting assistant, who worked 23 years at Pennsylvania Tire and Rubber Co. and 23 more after it became Cooper Tire and Rubber Co. "When I feel a little sad, I go to that kitchen and I don't know when to stop."

Do you know a good cook? Send your nominations to Ginna Parsons, Cook of the Week, P.O. Box 909, Tupelo, MS 38802. Or you can fax them to 662-842-2233 or e-mail them to ginna.parsons@djournal.com. Each Cook of the Week will receive $10 from the Daily Journal.

Recommended for you

comments powered by Disqus