For 40 years, the Meals on Wheels program has been providing nutritious food to qualifying clients who are 60 years or older who live alone and are physically or mentally disabled. The program is designed to ensure they receive a complete meal five days a week, all delivered to their door.
According to co-director Janie Griffin, they prepare approximately 200 meals per day five days a week. The approximate 100 volunteers service 12 routes throughout the city and county.
“We have a group of wonderful volunteers,” said Griffin. “They are a vital part of making our program a success, and we couldn’t do it without them.”
Harry and Diane DeBoard have been volunteering five years, and feel it’s a very rewarding experience.
“My mother got meals delivered, and I appreciated that so much,” said Diane. “I said when I retired, I was going to give back because I realize how important it is. We do it together, and have fun cutting up with the clients.” 
The program has five part-time employees. Legendary cook and former restaurant owner Wilma Jean Young started out on a part-time basis, but enjoys the challenge so much, she has accepted full-time duties.
Young is well known for her cooking, after having owned and operated Wilma Jean’s Kitchen for 11 years before closing up shop. She didn’t wait long until she accepted a position in the kitchen at Meals on Wheels.
“It started out two days a week, and now I’m full time and I love it,” said Young. “I have always loved to cook, and have been cooking since I was 12 years old. I do this because I feel it’s important, and I enjoy doing for others.” 
While operating the restaurant, the shelves always held one or more of her delicious dessert creations, boasting mile-high meringue on her assorted cream pies. She still puts her special touch on desserts going to clients, trying to mix it up with cakes, pies, brownies and puddings, after preparing the meat and vegetable dishes in high quantity.
According to Griffin and co-director Nancy Mayfield, they strive to make the food taste as much like home cooking as possible, using fresh food when can for “quality quantity” cooking.
“This time of the year we get lots of fresh food items donated, and we try our best to use them all,” said Griffin. “We get squash, tomatoes, green beans and assorted fruits as they come in. We graciously accept them and adapt our menu to use them.”
 “We are a nonprofit that relies on community support,” said Griffin. “Back to the Strip has helped us tremendously with money and canned foods, for which we are very appreciative. We gratefully acknowledge every donation no matter the size.”
They are always in need of volunteers to assist in every capacity. To volunteer, Mayfield or Griffin can be reached at 931-473-3514
Young is sharing some of her recipes with our readers.
Chocolate Cream Pie
1 cup sugar
3 eggs, separated
½ stick butter
1/3 cup cocoa
1/3 cup flour
1 tablespoon vanilla flavoring
2 cups milk
Mix flour, cocoa and sugar until well blended. Add 2 cups milk, mix well, mix egg yolks and vanilla until blended well. Pour into milk Mixture, cook in double boiler until thick. Pour into baked pie shell.
Meringue for Pie
Mix three egg whites with stand-up mixer until they start to foam. When egg whites form a peak, add 3 tablespoons of sugar and 1 tablespoon vanilla.
While egg whites are beating, mix 3 tablespoons of cornstarch, 3 tablespoons sugar and ¾ cup of cold water. Cook this until it turns clear, then pour hot mixture into whites and mix well.
Lightly brown under the broiler. 
(Young points out this is a continuous process, with the egg white mixture mixing the entire time.)

French Coconut Pie
1 ½ cup sugar
3 eggs, beaten
1 stick butter
1 cup of coconut
1 tablespoon coconut flavoring
Preheat oven to 325 degrees. Cream butter and sugar. Add coconut and flavoring. Add eggs to mixture and blend well.
Pour into unbaked pie shell and bake 40 minutes.