Jackson Free Press

When it comes to soul food, home-style and country cooking, Jackson has a corner on the market. You're never more than a stone's throw from a plate of fresh vegetables and lovingly cooked mains. Nowhere is that more true than on Terry Road. Under a faded, colorful, sign sits Collins Dream Kitchen (1439 Terry Road, 601-353-3845).

Sylvester Collins has been cooking professionally for about 40 years. Before opening her establishment, Sylvester Collins cut her teeth in the food-service industry working 14 years as the kitchen manager at a Sack 'N' Save, then 10 years at Collins Carry Out and 15 years at her Dream Kitchen.

Collins Dream Kitchen is a landmark, running the gamut from crackling bread and fried chicken to red beans and sausage as well as soul spaghetti. Everything is cooked with care and love.

Where did you learn to cook?
It's just like a gift from God. I always loved cooking. My mother had six kids and I was the oldest, so I used to do a lot of cooking at home.

How did you go from cooking at home to cooking professionally?
I was the sole supporter of my kids and I wasn't making enough money to take care of them, despite working three jobs. I had a dream I'd come in on my own so that's where I really started.

Did anyone inspire you to do this?
Really nobody. I started off small, very, very small. Everything was carry out. We just had a little front with a little, small kitchen on Ellis Avenue. Everything was to go. Then I decided to move where (the customers) could sit down.

Since you've been cooking your whole life, what is the first recipe you mastered?
Oh, I can't really say because I always just cooked, and it came off the top of my head. I hardly ever measure anything.

What would you consider to be your cooking style?
Home-style, but right now I'm trying to cook healthier. I'm not putting bacon drips in the food. I'm not putting pork in there. We have pork on the menu, but we're keeping it to the side.

How often does your menu change?
Every day, but we have certain items that are mainstays. Some of our customer favorites like red beans and rice, spaghetti and meat sauce, and bacon-fried chicken are available every day.

What's one of your favorites?
I would say my favorite recipe is the beef casserole. I make it with noodles, cheese and corn. It's kind of a Mexican style.

I've seen you featured before in John T. Edge's "Southern Belly" for your soul spaghetti.
Oh, yeah; everybody loves spaghetti.

Did you notice any change after your soul spaghetti was featured in "Southern Belly?"
Yes, a lot of people came in asking for it. One little old lady ... saw it in an airline magazine, and she wanted the spaghetti.

What makes your spaghetti so special?
I don't know why people love it. Maybe the way it's prepared?

I didn't know if you have some special ingredient to it.
Something I'd rather not say.

What is your most invaluable kitchen tip?
One thing I learned is that you've got to really cook with love in order for it to come out right. You just can't throw something together. You've got to love what you're doing.

What is one piece of advice you would give anyone who wants to cook professionally?
Be sure that's what you really want to do ... it's a real hard job. There are no easy roads. You're going to have a lot of ups and downs, and you're going to have problems hiring good, dependable help and trustworthy people.

Sylvester Collins' Beef Casserole

1 pound ground beef
2 stalks of celery, chopped
1 large green bell pepper, chopped
1 large onion, chopped
Garlic to taste
1 pound cooked egg noodles
1 10.5-ounce can of cream of mushroom soup
1 15.5-ounce can of whole corn kernels
1 10-ounce can of Rotel tomatoes
1 8-ounce can of tomato sauce
1 6-ounce can of black pitted olives
1 4-ounce can of sliced button mushrooms
1/2 cup Velveeta cheese
1/2 cup grated mozzarella cheese
1/2 cup granted cheddar cheese

Sauté the bell pepper, onions, celery, garlic and ground beef until well browned. Add the corn, Rotel tomatoes and tomato sauce. Season with salt and pepper to taste, and let simmer to allow the flavors to meld. Add the cooked egg noodles and the Velveeta cheese and stir to combine. Add grated mozzarella and cheddar cheese and pour into sauce pan. Bake in a 350 degree oven until hot.

Serves four.