<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2aQHBd_1DVr8P2z00" alt="https://img.particlenews.com/image.php?url=2aQHBd_1DVr8P2z00" width="1920" height="1415" ><figcaption>Charlinda Anderson</figcaption></figure>Charlinda Anderson’s love of cooking started with her mother, the late Bonnie Nicholson, and grandmother, the late Hattie Gretton, and has stayed with her ever since.She learned to cook about 50 years ago by watching them in the kitchen and still remembers her grandmother’s chuck roast and chocolate pie. Her mother’s fried chicken and biscuits were always a hit with the family.Anderson and her husband, Jimmy, celebrated 48 years of marriage last week. They have three children, Valarie Copeland, Nick Anderson, and Angela Smith, along with nine grandchildren and seven great-grandchildren.She works part time at Tootie’s Country Buffet, where she prepares desserts and salads.“I like to see people enjoy what I cook,” Anderson said. “I get enjoyment out of cooking for people.”Anderson loves baking cakes, making salads, grilling steaks, and cooking shrimp. Her coconut cake has long been a holiday favorite with family.“Both of my brothers-in-law really like my coconut cake,” she said. “Coconut cake is one of my specialties.”Her son always requests spaghetti, while one of her granddaughters really enjoys her chicken spaghetti.Around the holidays and for family gatherings, Anderson prepares homemade dressing, along with ham, turkey, vegetables, coconut cake, and pecan pie.She rarely measures ingredients, choosing instead to tweak recipes until they taste the way she wants.“I don’t measure anything,” she said. “I just eyeball it.”At North Calvary Baptist Church, Anderson has helped prepare meals for special occasions, including making bread pudding topped with caramel sauce for the church’s Valentine’s banquet.Cooking, she said, is her favorite way to relax.“It really relaxes me,” Anderson said. “If I’ve got a family meal coming up, I can get in the kitchen, turn some music on, and I can just cook all day long.”COCONUT CAKE1 white cake mix2 pkgs. frozen sweetened coconut1 (8 oz.) sour cream1 cup sugar1 (8 oz.) Cool Whip1 bag flaked coconutMake cake according to directions except I use milk instead of water.While cake is cooking, mix 1 cup sugar, 2 pkgs. of frozen coconut, and sour cream together. Reserve 1/2 cup of this mixture for later.When cake is done and has cooled, take your sour cream, sugar, and frozen coconut and put between the layers and on top.Then take the mixture you had reserved and mix in the Cool Whip. Add some of the flaked coconut in to make it the right consistently to spread over entire cake.</div></body>

Block Source: Neshoba Democrat

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Charlinda Anderson’s love of cooking started with her mother, the late Bonnie Nicholson, and grandmother, the late Hattie Gretton, and has stayed with her ever since. She learned to cook about 50 years ago by watching them in the kitchen and still remembers her grandmother’s chuck roast and chocolate pie. Her mother’s fried chicken and biscuits were always a hit with the family.

Anderson finds relaxation in the kitchen

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Charlinda Anderson’s love of cooking started with her mother, the late Bonnie Nicholson, and grandmother, the late Hattie Gretton, and has stayed with her 

Anderson finds relaxation in the kitchen

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