Nominated by Myriam Charles:

"In the organized chaos that is lunchtime in a preschool classroom, you'll find Beth Fulghom quietly adding a loving touch to every meal. To an onlooker, it's just a bit of cinnamon sugar here, or an extra cherry there, but to the children and to me, she's really adding love.

"Out of school, Beth gives the same special attention to her family and friends. Along with a great meal, she always shares the recipe and a story. Because of Beth's detailed recipes, I've learned to cook some great things. But more than cooking, I've learned that we are all more alike than different, that there's always enough to share and that the most important ingredient to any meal is love."

Beth Fulghom loves a good recipe. She has contributed her own to cookbooks and is a great fan of the Junior League books. But to Fulghom, there is more to a successful meal than the food, no matter how enticing the recipe. The most important ingredient she uses is not found in any book and must come from the heart.

Family/background: "I have been married for 29 wonderful years to my husband, Dean. We have three children: Lon, 26; Will, 22; and Liz, 14. I was born in Columbus and grew up in Montezuma. We moved to Atlanta five years ago after living in Jackson, Miss., for 18 years."

Career: "I have a degree in special education from Auburn University and have recently added graduate level courses at Georgia State. I taught children with special needs until I had children of my own. I stayed at home and raised my family. Two years ago, I went back to teaching after a long hiatus. I teach preschool children with special needs at Argyle Elementary in Cobb County."

Hobbies/interests: "Cooking, playing the piano and reading."

How did your love of cooking develop: "When I was growing up, we had a housekeeper named Bea. She was a fabulous cook. I would always ask her how she prepared whatever she was cooking. We would spend hours together in the kitchen, with me mostly watching. Also, my grandmother catered in Columbus and was a wonderful cook. We were very close and also spent a lot of time together in the kitchen. Although my mother doesn't care much for cooking, I'm grateful that I inherited some of her openhanded and munificent qualities."

For whom do you cook? "Mostly family and close friends. I enjoy cooking for the friends that my children bring home. The Phi Delts at Ole Miss really appreciate a home-cooked meal! I do consider cooking a ministry and enjoy taking meals to new mothers, sick friends and new neighbors. I love to give birthday celebrations and small dinner parties for good friends. I am one of the few people in my family who even likes to cook, so I usually have everyone for the holidays, and do most of the cooking."

Most enjoyable aspect of cooking: "My husband teases me about being a planner. I love to collect and peruse cookbooks, then plan what I will serve. I also really like to be in the kitchen. It relaxes me. Probably the most enjoyable aspect is enjoying the prepared meal with people I love and care about."

Cooking style: "My family prefers Southern and simple. I don't need to go to a lot of trouble to please them with meals. They are strictly meat-and-potatoes kind of people. Otherwise, I enjoy doing elaborate luncheons and dinner parties, where the food is more sophisticated. A lot of my inspiration comes from Junior League cookbooks."

Culinary achievements: "My cousin in Montgomery, Ala., is a wonderful cook and hostess. She decided to write a cookbook and asked me for my favorite recipes. Her 'Magnolia Collection' has been very successful. She went on to write two more cookbooks: 'Dining on the Victorian Veranda' and 'Pigskin Picks.' I have recipes in all of them. She gave me some nice accolades and acknowledgments for most all of my recipes.

"I was also invited to be in the Gourmet Luncheon Club while I was in Jackson. It had a great reputation in the community, since the members were fabulous cooks. People really thought I was a 'gourmet' even though I'm not."

Culinary ambitions: "I would like to take cooking classes at a famous school like the Cordon Bleu."

Favorite thing to cook: "Cakes and pies. In the winter, my family will tell you that soup is my favorite thing, since I cook it often. They call me the Soup Queen."

Favorite thing to eat: "I love pastries from the great Atlanta bakeries like McEntyre's and Henri's."

Most memorable meal you ever prepared: "My aunt is a dedicated dog lover and avid golfer. When her dog died, I wanted to do something to cheer her up. I had a Masters theme luncheon for her and 12 friends. It was the week of the tournament. There were signs outside: 'Welcome to Augusta National, no cleats inside.' I collected various golf vases, champagne coolers, lots of flowers, and decorated the whole house. There was a small white bear in a green jacket at each place, along with a menu that my husband printed. Green napkins were tied with ribbon and a golf tee. The guests were most appreciative and many thought I was a professional caterer. We had summer squash soup, blue cheese popovers, pasta salad, tomato tart, homemade rolls and a cr¸me de menthe dessert with meringues."

What is your magic ingredient? "Using real butter instead of margarine."

Memorable flop: "One night I fixed fried chicken. I am a very messy cook -- my husband does the cleanup. There was flour all over the kitchen. As flour gets wet, it gets real pasty. He swears he had to blast it off the counters, stove and floor. He began to rant and rave and forbid me to ever fry chicken again. I don't think I ever have, either!"

Advice for cooks: "Years ago, my brother told me that one of his best friends said he thought the kitchen had lost a whole generation, meaning that women seldom like to cook anymore. When I had my daughter, I was determined that she would like to cook. When she was a toddler, I let her help me in the kitchen. I gave her her first apron. She gradually did more to help me, and when she started to read, I would give her a recipe and let her cook the whole dish. We would go to cooking classes together. It has really paid off, and now she loves to cook. I think she shares in my feeling that cooking for others is a ministry."

-- Betty Parham

MAIN DISH

Chicken With Black Beans

Makes 6 servings

Preparation time: 20 minutes

Cooking time: 40-50 minutes

"My boys tend to rate my meals, and this is No. 1 with them. I got it from 'Heart and Soul,' the Memphis Junior League cookbook. It goes good with Mexican corn bread."

1 tablespoon vegetable oil

1/2 cup chopped onion

2 garlic cloves, minced

2 (15-ounce) cans black beans, rinsed and drained

1 (14 1/2-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 (4.5-ounce) can chopped green chiles

2 tablespoons white wine vinegar

4 teaspoons chili powder, divided

1 tablespoon ground cumin

1 teaspoon ground coriander

1 cup all-purpose flour

1/2 teaspoon salt

6 skinless, boneless chicken breasts

1/4 cup vegetable oil

3 cups hot cooked white or yellow rice

Garnish with yogurt or sour cream, salsa, sliced green onions, chopped tomatoes or shredded cheddar cheese.

In a skillet, heat 1 tablespoon oil. Add the onion and garlic and cook until onion is tender. Stir in the black beans, tomatoes, tomato sauce, chiles, vinegar, 3 teaspoons chili powder, cumin and coriander. Bring to a boil, reduce heat and simmer, uncovered, for 10 to 15 minutes, or until thickened.

Preheat oven to 400 degrees. In a paper or plastic bag, combine the flour, salt and remaining 1 teaspoon chili powder. Add chicken and shake until well-coated. In a skillet, heat 1/4 cup cooking oil. Cook chicken 4 to 5 minutes on each side, until browned. Transfer chicken to a baking dish. Top with the black bean mixture and bake, uncovered, for 20 to 30 minutes or chicken is cooked through.

Place rice on plates and top with chicken breast and black bean mixture.

Per serving: 634 calories (percent of calories from fat, 26), 55 grams protein, 56 grams carbohydrates, 9 grams fiber, 18 grams fat, 120 milligrams cholesterol, 670 milligrams sodium.

Who are the best cooks? We're looking for Georgia home cooks who deserve recognition for their talents and who have interesting recipes to share. Fax at 404-526-5509, e-mail kitchen@ajc.com or write to Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. Give us your name and phone number, as well as the name and number of the cook you'd like us to consider. And tell us a little about what makes this cook special.