When visiting a city like Natchez it brings awe to the number of historic buildings and sites. They stimulate and excite those making their first journey here with their magnificent presence and preservation of periods long forgotten. To fully enjoy and experience them in a personal manner one has to taste the splendor of the foods of the area past down through the cultures of those who built the city.

Meet Chef Rita

Natchez native Jarita Frazier-Kinghas traveled and lived throughout the United States. No matter where she was based, Frazier-King tells us “I have always cooked the Southern food I ate at the family growing up in Natchez. Frazier-King (Chef Rita) now owns and operates the Natchez Heritage School of Cooking in downtown Natchez. Along with her School of Heritage Cooking Chef Rita also extends her service to visitors seeking that special African- African-American tour with meals of the past handed down to her by those ancestors traced back to Spanish-controlled Natchez.

“You don’t want to be wasteful when you can be healthy with it if you want to”

Coming to Natchez and touring is made more personable when you meet Chef Rita. You began to experience the past with the taste of the past that has endured as long as the history of the city itself.

Turkey Lover’s Delight Ingredients

1tbsp McCormick Italian Her Seasoning 1can cream of mushroom soup 1can Rotel tomatoes 1tbsptomato paste 3tbsp flour 3tbsp butter 6ounces heavy whipping cream 8ounce bag of shredded three-blend cheese 1 16-ounce box of spaghetti noodles About 2 tbsp of any neutral oil

1. Preheat oven to 350 degrees
2. Set a large enough pot of water on the stove with a couple of tablespoons of oil to boil noodles. Follow the noodles’ directions and cook
3. While noodles are cooking, shred leftover turkey meat or cooked turkey and set aside.
4. In a large bowl, combine rotel, tomato paste, cream of mushroom soup, and seasoning. Mix well.
5. To create the cheese sauce: In a saucepan, heat butter until melted. Add in flour and brown while continuously whisking. Add heavy whipping cream to thin. Add in shredded cheese blend 1/3 at a time and whisk until melted, reserving some to top the dish.
6. Drain noodles.
7. Layer noodles, red sauce, cheese sauce, and meat until the dish is full. Add the rest of the cheese on top and lightly dust it with seasoning.
8. Place the dish carefully in the oven for 30-45 minutes or until the ingredients are melted and the cheese on top is beginning to lightly brown.
9. Remove from oven. Serve and Enjoy.

Chef Rita