In the past couple of weeks, I have had the honor and the privilege to meet Laura Lee Lewis, Miss Mississippi 2016. Not only is she a beautiful young lady on the outside, but on the inside as well. She represented our state in the Miss America pageant where she place 4th runner-up to Miss America.
The first occasion we met was at Benton Academy where she came to our school to meet with our upper elementary in a very informal setting and talk with them about the dangers of tobacco products. Those young people listened intently to every word she had to say. She is a wonderful public speaker and what a great rapport she has with young people. A short time for questions from the students was held. She answered with honesty and grace, no matter what the question was – you never know with elementary students. I must say the teachers held their breath a few times, not knowing what they might ask. She took photos, selfies, and placed the group on her facebook page. The students were so thrilled and excited. They talked about it for days.
The next time we met was at a Mississippi Pageant Judges Association meeting Steve and I attended in Jackson. She told us about her journey to becoming Miss Mississippi. Laura Lee is a native of Brookhaven and an education major at Mississippi State University. She has taken a year off from her studies as she fulfils her reign as Miss Mississippi. Her platform is “Treat Me Fairly”. As a child she was made fun of and bullied because of her facial appearance. An underdeveloped jawbone and cheekbone made her appearance different from others. An elementary principal took her under her wing and gave her the confidence she needed. She told her that someday she would do something great. Laura Lee later had reconstructive surgery to remedy the medical problem and give her a normal appearance, but the memories of the bullying and insecurity are something she has never forgotten. Laura Lee also heads up a program entitled “Mentoring Matters”. This is something very near and dear to her heart because of that one person who gave her the strength and courage she needed to get through those very difficult times.
Many times during those visits, I heard her say, “I’m living the dream, y’all”. She definitely is and I’m so glad I had the chance to meet her and share a small part of her dream. The state of Mississippi couldn’t be any better represented.
If you are tired of eating leftover turkey sandwiches, today I have a recipe for it. Hope you will give them a try. Thanks for reading.
POPPY SEED TURKEY
CASSEROLE
3-4 cups chopped turkey
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 (16 oz.) sour cream
1 ½ cups shredded sharp Cheddar Cheese
3 Tbsp. poppy seed
1 sleeve Ritz crackers, crushed
¼ cup butter, melted
Combine first 5 ingredients in a large bowl; stir well. Spoon into a lightly greased 9 x 13 inch baking dish; top with crushed crackers and drizzle with melted butter. Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before serving.
TURKEY SPINACH LASAGNA
1 (16 oz.) Ricotta cheese
1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
2 ½ cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
1 tsp. salt
1 tsp. black pepper
1 large egg, lightly beaten
1 (12 oz.) jar roasted red bell peppers, undrained
3 (8 oz.) cans tomato sauce with roasted garlic
¼ cup fresh basil leaves
12 no-boil lasagna noodles
3 cups shredded cooked turkey
Preheat oven to 350 degrees. Stir together Ricotta cheese, spinach, ½ cups Mozzarella cheese and the next 4 ingredients. Process peppers, tomato sauce, and basil in a blender or food processor until smooth.
Spread ½ cup sauce in a lightly greased 13 x 9 inch baking dish. Top with 3 noodles, ¾ cup sauce, one-third Ricotta mixture, and 1 cup turkey. Repeat layers twice, beginning with noodles. Top with remaining noodles and remaining sauce. Bake, covered at 350 degrees for 45 minutes; uncover and sprinkle with remaining 1 cup Mozzarella cheese and bake, uncovered, 15 minutes more. Let stand 15 minutes before serving.
TURKEY CORNBREAD COBBLER
1 medium onion, chopped
2 Tbsp. vegetable oil
2 cloves garlic, chopped
2 cups shredded cooked turkey
1 can Ro-Tel tomatoes, drained
1 (7 oz.) can Mexicorn, drained
1 (15 oz.) can enchilada sauce
1 can Cream of Chicken soup
1 tsp. salt
1 tsp. black pepper
1 ½ cups self-rising yellow cornmeal mix
½ cup flour
1 tsp. sugar
1 ½ cups buttermilk
2 large eggs
1 cup shredded Colby-Jack cheese
Preheat oven to 400 degrees. In a large skillet, sauté onion in oil until tender; add garlic and sauté 1 minute longer. Add turkey and the next 6 ingredients; cook for a few minutes until thoroughly heated. Pour into a greased 13 x 9 inch baking dish. Combine cornmeal, flour, and sugar in a bowl; add buttermilk and egg, stirring well until blended. Pour over turkey mixture and spread to the edges. Bake, uncovered for 30 minutes or until a toothpick inserted in center of cornbread comes out clean. Sprinkle with cheese and bake 5 more minutes until cheese is melted. Serve warm.
