“It was just something I always knew I would do,” she said.
Pam is the daughter of Millard and Ann Young. She graduated from Piedmont High School in 1973 and received a degree in business administration with a minor in English and economics from Jacksonville State University in 1977.
“I started working right out of college,” she said. “I love it. Young Oil is a good place to work, and it’s been a very good learning experience for me. I’m glad we can continue to run it as a family business because that’s something that doesn’t happen much anymore.”
Pam said she enjoys her co-workers and employees, Carol Tierce, Karen Alred and Amanda Harrell. She also works alongside her brothers, Vernon and Brian. Her sister, Karen Kisor, is a retired educator.
Pam is a member of Alpha Xi Delta sorority, the Gamecock Club and the Piedmont Athletic Club. She participates in a number of activities, but her favorite thing is being with her two nieces and six nephews.
Her oldest nephew, M.V. Young and his wife, the former Christa Waldrop, live in Alexandria, Va. M.V. works for Sen. Richard Shelby, while Christa works for the National Diabetic Association.
Pamela Hammett is a graduate of Auburn University and is currently attending Thomas Goode Jones School of Law in Montgomery. A. J. Young, is a graduate of Auburn University and is currently studying veterinary medicine at Auburn.
Daniel Hammett is majoring in occupational safety and health administration and manufacturing management at Jacksonville State University, while Adam Hammett is studying marketing at the University of Alabama.
Davis Young and Emily Kisor are in the eighth grade at Piedmont Middle School. The youngest, Hayden Young, is in the fifth grade at Piedmont Elementary School.
“I spend a lot of time with them,” said Pam “I love going to whatever events they are participating in, whether it be sports, academics, or pageants. Whatever they’re doing, I’m usually there.”
Though her job takes up a lot of her time, she enjoys reading, cross-stitch, needlepoint, putting puzzles together and cooking.
“Mother always allowed us to cook and, as a matter of fact, she encouraged us all to learn how to cook,” said Pam. “It’s just something I grew into and soon took it up on my own.”
The Young home is a hub of activity on Sundays, when everyone gathers for lunch.
“Almost everyone comes every Sunday to eat,” she said. “I participate in the cooking and, sometimes, I do all of it.”
Pam said a typical Sunday meal might include salmon, biscuits, pinto beans, fried potatoes, macaroni and cheese, creamed potatoes, banana pudding, fresh fruit and pound cake.
What she likes to prepare most of all are dishes that are favorites of her nieces and nephews. These include Aunt Pam’s Homemade Rolls, Chicken Dip, Potato Soup and Mexican Cornbread.
Aunt Pam’s homemade Rolls are at least 75 years old and was given to Pam by a lady by the name of Pearly. Pam makes these for all holidays. Her family likes them hot out of the oven.
Contact Margaret at email@example.com.
Aunt Pam's Homemade Rolls
Dissolve 2 pkgs. yeast in ¼ c. warm water. Add 1 T. sugar. Set aide.
Boil 2 c. water. Add 1c. shortening, ½ c. sugar minus the 1 T. used above and 2 t. salt. Mix and let cool.
Add 2 beaten eggs and the yeast. Beat well in mixer and add 5-6 c. plain flour. Cover and refrigerate. Punch down after two hours. Refrigerate overnight. Roll out and let rise 1 ½-2 hours in a warm place. Bake at 400 degrees until golden brown.
1 can mushroom soup
2 c. cooked chicken or 1 can white chicken
1 pkg. silvered almonds (2 ½ oz.)
Beat all ingredients together. Serve with tortilla chips. Pam prefers to use the cooked chicken.
5 lbs. cubed potatoes or 1 bag hashbrowns (the cubed ones)
1 lg. can or 2 sm. cans cream of mushroom soup
1 lg. can or 2 sm. cans cream of chicken soup
1 - 8 oz. cream cheese
1 stick butter
1 lg. Velveeta cheese, cut up in cubes
Salt and pepper to taste
Put potatoes in large boiler. Add water to generously cover potatoes and cook. Add cans of soups. Add butter, Velveeta cheese and then salt and pepper.
This soup will stick easily so cover as soon as cheese melts. Then you can reheat or put in a crockpot. Top bowls of soup with bacon bits, cheddar cheese and green onions.
1 ½ c. cornmeal
1 c. canned cream style corn
1 c. buttermilk
½ c. vegetable oil
2 eggs, beaten
1 T. baking powder
1 t. salt
½ c. chopped jalapeno peppers
¼ c. finely chopped onions
1 c. shredded sharp cheddar cheese
Combine all ingredients except cheese in a large bowl. Stir well. Pour half of mixture into a greased 10-inch iron skillet. Top with cheese. Add remaining cornmeal mixture. Bake at 450 degrees for 30 minutes or until done.