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NATCHEZ — Mary Lees Edwards Wilson is supposed to have retired in 2022 when she sold her retail shop, One of Kind, in Natchez.

She’s as busy as ever, working with her chickens on her farm in Natchez or creating her customized Christmas tree ornaments, which she is creating for faithful customers.

Wilson also loves to cook and enjoys her monthly gatherings with friends from the Natchez Cook Club.

Wilson was born and raised in Natchez and is a graduate of Cathedral. After graduating from Mississippi State University, Wilson returned to Natchez and taught for five years at Cathedral.

After marrying, Wilson moved to Vicksburg, where she opened her One of a Kind. It became a very successful gift shop.

Wilson moved back to Natchez in 1990 and brought One of a Kind with her.

“I operated that store for 40 years,” she said. “I was so blessed to be able to sell it to Sandy Hall, who worked for me there for a dozen years or so.”

Today, Wilson lives in the same house she was raised in as a child and enjoys raising chickens and focusing on her art.

“I retired in 2022, but am as busy as ever,” she said. At Easter time, Wilson paints wooden eggs.

“I made 55 eggs last year. I almost went blind,” she said. “It’s a God-given gift. I feel like I have to use it.”

Food and gatherings are important to Wilson’s family. Her mother, Ellen Edwards, opened and operated The Annex restaurant with Mrs. Dempsey Amacker. She was known for the desserts she made and served there, particularly her Chocolate Chip Cake.

Wilson still makes time for cooking for herself and family and friends whenever possible.

Her mother loved to cook, and it was her mother’s love of Lebanese food that ultimately created the Natchez Cook Club.

“My mom, Ellen Edwards, was a very good friend of Helene Buttross’s mother, Helen Buttross. Helen made excellent Lebanese food and taught Helene how to cook,” Wilson said. “One day Helene posted photos of some Lebanese dishes she made and I asked her to teach me how to make those things, and she did. That’s how we got started.”

The Natchez Cook Club is a group of four ladies who gather each month at each other’s homes to cook and enjoy a meal together.

At the recent Natchez Cook Club Friendsgiving meal, Wilson made Cheesy Corn Fritters and Pepper Jelly Turnovers.

“I am also a member of the Natchez Ladies Poker Group. We meet once a month for that as well, but that’s another story,” she said.

Cheesy Corn Fritters

2 cups corn (fresh or drained can)

¼ cup cornmeal

¼ cup all-purpose flour

1 tsp smoked paprika

1 egg

1 green onion, chopped

½ cup grated parmesan or cheese of choice

1 handful of chopped cilantro

1 Tbsp lime juice

Salt and pepper to taste

1 tsp oil

Sour cream for garnish

Add all ingredients except oil in a large bowl. Add some water if it’s too dry. Heat oil in a skillet. Spoon mixture into skillet to form patties and cook until brown on both sides (about 4 minutes per side). Garnish with a dollop of sour cream.

Pepper Jelly Turnovers

1 (5 oz.) jar Olde English cheese

½ cup butter

1 cup flour

2 Tbsp water

1 (4 oz.) jar pepper jelly (I used bacon pepper jelly)

Cut cheese and butter into flour. Quickly stir in water and shape into a ball. Refrigerate overnight.

Roll out dough very thin and cut into 2-inch circles.

Place ½ tsp of pepper jelly in the center of each circle. Fold over and crimp edges with a fork.

Bake at 375 for 10 minutes.

Turnovers may be frozen before or after baking. Reheat before serving. Makes 2-3 dozen.