Calling Mantachie Elementary School is like a breath of fresh air when the smiling voice of Sharon Franks greets the caller with, "Mantachie Elementary School, Sharon speaking."

Sharon has been the school secretary for the past 12 years and vows that she loves everything about her job. In fact, she doesn't believe she could have a better job.

She has been married to Perry Franks for 29 years, and they have three daughters, April Hood and husband Jonathan, Kayla Comer and husband Jared, and Anna Franks, a senior at Mantachie High School. She has two grandsons, Jansen and Jon Luke Hood.

"Cooking is something I have enjoyed since I was about 10 years old," she said. "I had a good teacher, Carolyn Ratliff, my mama. We never went by recipes; we just got in there and whipped it up.

"I am the oldest of six kids, so I helped take care of the others while Mama worked. I remember cooking vegetables and cornbread for lunch during the summertime. We didn't usually have meat," she said. "Lots of times, I had supper ready when Mama got home from work."

Sharon grew up with 10 people in one house so it was hard for her to cook for only two when she got married.

"I was used to making biscuits for an army. When I was in the ninth and 10th grades, I made homemade biscuits every night for my uncle to carry to Dudie's Diner in Tupelo for them to serve for breakfast," she continued. "I got a $6 check each week and used it to buy gas for my car to go to school."

She has always cooked a hot meal for her family every night, and although Anna is the only child left at home, Sharon continues to make sure they sit down together at night.

In addition, Sharon enjoys cooking lunch for her family on Sundays and says there is just something special about coming home after church and having lunch with the family.

"I always try to have something that I know each one of them will like," Sharon said. "One meal I serve includes meatloaf, barbeque chicken, mashed potatoes, corn, green bean casserole, macaroni and cheese, homemade rolls and a dessert or two. Some of their favorite desserts are coconut cake, chocolate pie, lemon crunch, 4 layer dessert, coconut pie, red velvet cake and banana pudding. One of Jansen's favorite desserts is chocolate cake with sprinkles.

"Something that makes me feel good is my girls always tell me thank you for lunch or supper and that it was good," she added.

The Franks attend Fawn Grove Free Will Baptist Church where Sharon enjoys singing in the choir and helping out in the nursery. She also enjoys taking care of her home and family and reading when she has time. Sharon also enjoys carrying food to people in her church and community.

Sharon shared the following of her favorite recipes:

Parker House Rolls

1 package yeast

3/4 cup warm water

2 tablespoons sugar

4 tablespoons Crisco shortening

2 cups self-rising flour

1/4 teaspoon salt

1/4 stick margarine

Pour warm water in mixing bowl; sprinkle yeast in and let dissolve. Add sugar, Crisco, salt and flour to form soft dough. Place in refrigerator for at least 2 hours. I usually do mine the night before. (Will keep for 2 or 3 days.) Take the soft dough from refrigerator and roll out 1/2-inch thick; cut with biscuit cutter. Then take dull knife and indent a little over half. Melt 1/4 stick of margarine in 2 shallow pans. Dip roll in melted margarine and fold over. Set in warm place. Let rise about 1-1/2 hours. Bake at 400 degrees.

Super Meatloaf

1 package onion soup mix

2 pounds ground beef

1-1/2 cups bread crumbs

2 eggs

3/4 cup water

1/3 cup ketchup

Mix all ingredients together. Bake at 350 degrees for 1 hour or until done.

Mix one cup ketchup and 1/2 cup brown sugar together, spread on top of meat loaf and bake the last 15 minutes.

Coconut Sour Cream Cake

1 box butter flavored cake mix

Mix and bake according to the directions on the cake mix for 2 layers. Split layers when cake is cool.

Filling and icing:

2 cups sour cream

1-3/4 cups sugar

2 packages frozen coconut

1 - 8 ounce Cool Whip

Mix sour cream, sugar and 1 cup of coconut together, reserve 1 cup of this filling to mix with Cool Whip for the icing. Take the rest of the filling and spread between layers. Spread the Cool Whip mixture on top and sides of cake. Sprinkle top and sides with remaining coconut. Refrigerate. (Better to serve after three days.)

Lemon Crunch

1 cup of pecans, chopped

1 stick margarine

1/2 package vanilla wafers, crushed

8 ounces cream cheese

2 8-ounce tubs of Cool Whip

1 cup powdered sugar

2 cans sweetened condensed milk

3/4 cup lemon juice

Combine pecans, margarine and vanilla wafers. Press into a 9 x 13-inch dish. Combine cream cheese, sugar and 8 ounces Cool Whip. Spread over crust. Combine sweetened condensed milk and lemon juice and spread over second layer. Top with remaining 8 ounces Cool Whip. Sprinkle chopped nuts or crushed wafers on top if desired.

green bean casserole

2 cans French style green beans

1 can cream of mushroom soup

1 tablespoon butter

2 slices cheese

French fried onions

Heat green beans until they get hot. Drain juice off and pour in casserole dish. Stir in butter, cream of mushroom soup and a little black pepper. Put slices of cheese on top and press down in mixture. Bake at 350 degrees for about 30 minutes. Put French fried onions on top the last 10 minutes of baking.