Sausage Log

Cook and drain 1 lb. of sausage - real fine.    Then sprinkle sausage and 1 cup grated cheese on prepared crust (recipe given to me was using a homemade bisquick dough crust) and bake on 375 degrees for 30 minutes or until brown.

Reese's Tiny Tarts

1 roll of peanut butter cookie dough

Reese's tiny peanut butter cups

This is an easy recipe for a light dessert after a heavy meal or just for hors d'oeuvres.   It is easy to prepare.

Use a tiny muffin pan.   Cut slices of dough (approximately one inch wide) and then cut dough into four parts.   Place a part in tart pan and contiune until all holes are filled,   After filling tart pan with peanut butter slices, cook on 350 degrees until almost done.   Remove and then place a Reese's cup in the middle of each tart.   Cool and enjoy!

Allison Graham

The Neshoba Democrat

12/22/10



Tuna Dip

Zesty Italian Dressing Mix

1 can tuna in water, drained

8 ounces sour cream

Mix all ingredients and chill,.    Serve with ritz crackers and enjoy!

Allison Graham

The Neshoba Democrat

12/22/10



Rooster's Rice

1 stick of butter

1 cup of rice

1 can of beef consomme'soup

1 can french onion soup

Melt butter.  Add all ingredients above; stir and microwave on high for 25 minutes.   Taste and cook more if necessary.   Goes great with any meat.

Allison Graham

The Neshoba Democrat

12/22/10

Roasted Pecans

1 cup butter
4 cups pecan halves
1 tablespoon salt
     Melt butter in large skillet; add pecans and salt.   Stir well to coat pecans, remove from heat.
     Place pecans in a 13x9x2 inch baking dish.   Bake at 200 degrees for 1 hour, stirring every 15 minutes.   Drain on paper towels.

Susan & Cherie Gamblin, Sisters
Recipe from Mom, Connie Sampsell
Neshoba Magazine
Supplement to the Neshoba Democrat 12/15/10

Italian Cream Cake

1 stick butter, room temp
1/2 cup crisco
2 cups sugar
4 lg. eggs, room temp
1 1/2 cups cake flour
1 t. soda
1/2 t. salt
1 1/4 cups buttermilk, room temp
` t. vanilla flavoring
1 pkg. frozen coconut, thawed
1 cup finely chopped pecans
     Preheat oven to 350.   Cream buter and crisco thoroughly, add sugar and mix well.   Add eggs, one at a time, mixing well after each.   Sift flour, salt and soda.   Add flour mixture to butter and sugar alternately with buttermilk beginning and ending with flour.
     Fold in coconut, pecans and flavoring.   Bake in three 9- inch cake pans 25 -30 minutes.

Cream Cheese Frosting:
2 - 8 oz. pkgs. cream cheese, softened
1 stick butter, softened
1 box powdered sugar
1 t. vanilla flavoring
1 cup finely chopped pecans
     Cream together cream cheese and butter.   Sift powdered sugar and add gradually to cream cheese and butter.  Add vanilla and nuts.   Frost between layers and sides.

Susan Alford & Cherie Gamblin, Sister
Recipe from their Mom, Connie Sampsell
Neshoba Magazine - Supplement to Neshoba Democrat 12/15/10

Emma Lee's Buttermilk Fudge

1 cup buttermilk
1 t. soda
2 cups sugar
2 T. Karo Syrup
1 t. vanilla
1 cup chopped pecans
1 T. Butter

Place buttermilk in deep boiler over low heat and add soda and stir.   Let set 5 minutes.   Pour in sugar and Karo and stir bringing to a boil.   Stir constantly until mix forms soft balls (when small bit is dropped into glass of water).  Remove from stove; add butter, nuts and vanilla.   Beat until cool and pour into buttered dish.

Kim Kimbrough
Clarion Ledge
December 8, 2010

Chocolate Bark

10 ounce pkg. of chocolate chips
1 Tablespoon vegetable oil
1 teaspoon extract (peppermint, almond, etc.)
Nuts
Dried fruit
Candy bits

Melt chocolate chips in the microwave (set at 50% power for three minutes, stirring halfway through).   Add the vegetable oil and extract.   Stir in nuts, dried fruit and/or candy bits, and spread it out in a baking pan lined with greased foil.   Let it harden in the refirgerator for about two hours; then break apart into pieces.

Freddie's Chili

3 lb. Ground Beef

2 large onions, chopped

2 quarts canned tomatoes

1 large tomato paste

1 tsp. oregano

1 tsp. salt

1 tsp. black pepper

4 tsp. chili powder

2 pkgs. McCormick Original Chili Seasoning

I add one can original Rotel tomatoes and diced chilies

May add beans.

Brown ground beef and onions.   Drain off fat.   Add dry ingredients and mix well.   Add tomato paste, rotel, tomatoes and a tomato can of water.

Recipe makes about 1 gallon.

Lemon Blueberry Bars

3/4 cup (1 1/2 sticks) butter, melted
1/2 cup confectioner's sugar
2 tsp. vanilla
1/4 t. salt
2 1/2 cups flour
1 (21 oz) can Comstock or Wilderness Lemon Creme Pie Filling
1/2 cup sweeteend condensed milk
1 (21 oz.) can Comstock or Wilderness Blueberry Pie Filling or Topping

1.  Heat oven to 350.   Line 13x9 pan with aluminum foil.
2.  In medium bowl, combine butter, sugar, vanilla and salt;  mix well.   Gradually stir in flour until smooth.l   Press dough evenly over bottom of prepared pan.
3.  Bake crust for 20 minutes or until edges are lightly browned.
4.  In a medium bowl, combine Lemon Creme filling with sweetened milk; mix well.   Spoon mixture evenly over prepared crust.
5.   Spoon blueberry pie filling evenly and gently over top.
6.   Bake at 350 for 15 minutes or until set.   Cool in pan on wire rack.  Cut into squares.

Fuzzy Red Velvet Cake

Cake:
1 pkg. Duncan Hines Moist Deluxe Red Velvet Cake Mix
1/2 cup buttermilk
2 (21 oz.) cans Comstock or Wilderness More Fruit Cherry Pie Filling or Topping
8 Tbsp. (1 Stick) butter, melted
3 large eggs
1 tsp. vanilla

1.   Preheat oven to 350.   Grease & flour 3 round 8 inch cake pans.   Separate the cherries from the syrup by placing in a kitchen strainer over a bowl.   Reserve 1/2 cup of the syrup.
2.  Place the cake mix, buttermilk, 1/2 cup cherry syrup, melted butter, eggs and vanilla in a large mixing bowl.   Blend with an electric mixer until the batter is combined.   Divide the batter evenly between the prepared pans.
3.  Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
4.   Remove the pans from the oven and allow to cool for 10 minutes.   Remove the cakes from the pans and cool completely for 30 minutes.

White Chocolate Cream Cheese Icing
9 oz. white baking chocolate
12 oz. cream cheese, at room temperature
6 Tbsp. butter, at room temperature
1 1/2 tsp. vanilla
4 1/2 cups confectioner's sugar
7 oz. flaked coconut

1.  Place the white chocolate in a small glass bowl.   Microwave on high for 1 minute.   Remove from microwave and stir until smooth.
2.   Place the cream cheese and butter in mixing bowl.   Beat until well combined.   Add the melted white chocolate, vanilla and 2 1/2 cups of the confectioner's sugar.   Blend on low speed until the sugar is incorporated.   Add the additional sugar and blend until the frosting is fluffy.
3.  TO FROST:   Place one cake layer on a serving platter and spread with frosting, top with cherries.   Repeat second layer.   Place the third cake layer on top and frost top and sides of cake.   Sprinkle and gently press coconut over entire cake.

Apple Crisp

1 (21 oz.) can Comstock or Wilderness More Fruit Apple Pie Filling or Topping
2 tsp. lemon juice
3/4 cup firmly packed brown sugar
1/3 cup flour
3/4 cup oats (old fashioned or quick cooking)
1 tsp. cinnamon
6 Tbsp. butter or margarine, softened

Preheat over to 350 degrees.   In 8 inch square baking dish, place apple pie filling.   Top with lemon juice.
In medium bowl, combine brown sugar, flour, oats, and cinnamon.   Add butter; mix until crumbly.  Sprinkle evenly over apple mixture.
Bake for 35 to 40 minutes or until topping is browned and apple mixture is bubbly.   Serve warm with ice cream or heavy cream as desired.

Vegetable Beef Soup

1 lbs. ground beef
1 or 2 large cans diced tomatoes
1 large can tomato sauce
1 can beef stock
1 bag frozen vegetables (I only put 1/2 bag) or 1 large can Veg-All
5 potatoes, diced (more or less to your taste)
2 Cups butterbeans
1 large can corn

Brown ground beef.  Add garlic powder, onion powder,salt & pepper to taste.   Add all other ingredients and cook until tender.   Approximately 1-1/2 - 2 hours on simmer after it first comes to a boil.
Makes a huge pot - enough for 2 or more meals. 4-6 per meal.
(I cook my potatoes and butterbeans separate until done and then add to soup mixture.  The Veg-All vegetables are going to be done but if you add the frozen bag they need to cook in the mixture into done)

Cracker Candy

2 sleeves saltine crackers
2 sticks butter
1 cup brown sugar
8 oz. semi-sweet chocolate chips

Preheat oven to 400 degrees.   Line a 9x13 inch jellyroll pan with foil, and place saltines over entire pan.   Over medium heat, bring butter and brown sugar to a boil for 3 minutes or until frothy.   Remove from heat and pour over crackers.   Bake for 5 minutes.   Remove from oven an sprinkle with chocolate chips.   Return to over for an additional 5 minutes.   Remove from oven and let sit for 5 minutes.  Using a metal spatual, spread chocolate over crackers.   Refrigerate pan for 1 hour or until chocolate is firm.   Remove from frig and break into pieces.  Store in an airtight container.
Yield:  1 pound candy
Emily Burgess, Madison
Unwrapped - Supplement to MS Magazine - November/December 2010

Coconut Bars

1 stick margarine
1/3 cup oil
1 cup sugar
1 cup light brown sugar
2 eggs
1 tbsp. vanilla
1 cup coconut
1-1/2 cups oats
1 cup plain flour
1 tsp. salt

Preheat oven to 350 degrees.  Spray a 9x13 pan with nonstick spray.   With mixer, cream margarine, oil & sugars.   Add eggs, one at a time, and blend well.   Add vanilla.   Stir in coconut, oats, flour, and salt, and beat well.   Pour batter into pan and smooth top with spoon.   Bake for 30-35 minutes.   Cool and cut into bars or shaped.
Yield:  24 bars
Edith Mangum, Terry
Unwrapped - Supplement to MS Magazine - November/December 2010

Cranberry Cake

1 - 8 oz. pkg. cream cheese
2 sticks margarine
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2 cups self rising flour
1-1/2 cups fresh choppped cranberries
1 cup coarsely chopped pecans

Glaze:
1-1/2 cup confectioner's sugar
2 tbsp. milk

Preheat over on 32 5 degrees.  Spray a 10 inch fluted bundt pan with nonstick baking spray.   In a large bowl, beat cream cheese, margarine, sugar, vanilla, and cinnamon with mixer until fluffy.   Add eggs, one at a time, beating well after each addition.   Combine flour and add to batter, mixing well.   Stir in chopped cranberries and pecans.  Pour into prepared pan, and bake for 1 hour and 15 minutes or until a wooden pick inserted near the center comes out clean.   Cool on wire rack 10 minutes.   Remove from pan, and cool thoroughly.    Combine confectioner's sugar and milk and mix well.   Drizzle over cake.
Yield:  12-16 servings
At the Table with Patty Roper
Unwrapped - Supplement to MS Magazine - November/December 2010

Mini Tomato Tarts

1 - 10 oz. can Ro-tel tomatoes, drained
1 cup mayo
1 - 3 oz. pkg. bacon bits
1 cup shredded swiss cheese
3 - 10 oz. pkg. mini filo shells, thawed

Preheat over to 350 degrees.   Combine drained tomatoes, mayo, bacon bits & cheese.   Fill shells & bake for 10 -15 minutes.   Delicious warm or at room temperature.
Yield:  45 tarts
Easy Parties by Patty Roper
Unwrapped - Supplement to MS Magazine November/December 2010

Linda's Pasta Salad

1 Pkg. Tricolor noodles (such as Rotini)
1 bunch green onions chopped
2 large tomatoes or 1 box cherry tomatoes (Sliced or chopped)
1 large cucumber
1 green, red & yellow bell pepper, chopped (can use 1/2 of each)
1 small can sliced black olives, drained
1/2 bottle McCormick salad seasonings
1 pkg. sliced pepporoni, halved
2 cups cubed mozzarella cheese or provalone)
2 cups cubed chicken or 3 bags small salad shrimp

Dressing:
1/2 cup vegetable oil
1/3 cup red wine vinegar
1 teaspoon Italian seasonings
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
or 1 Large Bottle Italian Dressing

Cook pasta according to pkg.   Rinse with cold water and drain well.    Put in large serving bowl.   Combine all other ingredients except dressing and mix well.   In small bowl combine dressing, mix and pour over salad.   Toss to coat and refrigerate.    Serves 14.

Linda Chennault

Williams-Sonoma Pumpkin Butter Dip

1/2 standard block cream cheese
3-4 tbsp. pumpkin butter
3-4 tbsp. green onions, chopped fine
3-4 tbsp. pecans, chopped fine
3-4 tbsp. crisp chopped bacon

Cut a block of cream cheese in half lengthwise, spread on a platter or plate to be about 1/4" thick.   Spread top of cream cheese with Pumpkin Butter, 3-4 tbsp, or more if you'd like...enough to cover.   Cover generously with pecans, green onions, bacon, in layers, 3-4 tbsp., to your liking.   Serve with wheat thins, triscuits, pretzels.... For a larger crowd, do a whole block and more pumpking butter and topppings.   Enjoy!

Rolo Pretzel Appetizer

12 oz. bag of chewy caramels in Milk chocolate under the name of ROLO.
Bag of mini pretzels
Pecans

Put pretzels in a layer on a baking sheet.   Add a ROLO to each pretzel.
Bake at 350 until it starts to melt. 
Take out and immediately add a pecan to the center and lightly press down to where the pecan sets into the caramel.

Phyllo Roast Beef Cups

1 - 8 oz. cream cheese, softened
1/3 cup mayonnaise
1 - 3 tbls. prepared horseradish
1/2 tsp. dried dill weed
2 cups chopped deli roast beef
1 red bell pepper, diced (I left this out on mine)
3-5 pkgs. (15 count each) frozen mini phyllo pastry cups, thawed
1/4 cup chopped flat-leaf parsley (I used bottle)

In medium bowl, beat cream cheese until fluffy.   Gradually add mayo and horseradish; beat until smooth.    Stir in dill weed.   Add roast beef and bell pepper.   Cover this mixture and refrigerate until time to serve.

Using a small teaspoon, fill each pastry cup with some of the roast beef mixture.   Place on serving platters and sprinkle with parsley.   Yields about 60 -75 cups.

Assorted Pinwheel Recipes

Ham & Onion:
Deli sliced ham
softened cream cheese
Green onions
Directions:  spread the cream cheese on one side of ham, add onions vertically at one end of ham slice.   Roll together lengthwise.   Chill - before serving slice the rolls into one inch pieces.

Mexican Style:
8 oz. sour cream
1 pkg. 8 oz. cream cheese, softened
1 can (4 0z.) diced green chilies, well drained
1 cup grated cheese
1/2 cup chopped green onion
garlic powder to taste
Directions:  Mix all the filling ingredients together.   Divide the filling and spread evenly over the tortillas.   Roll up tortillas tightly and cover with plastic wrap, twisting ends.   Refrigerate for several hours.  Unwrap; cut in slices about an inch thick. 

Spicy Ham:
8 ounces cream cheese, softened
1 tsp. onion, grated
1 tsp. prepared horseradish
1 dash Worcestershire sauce
15 thin ham slices
Directions:  Blend cream cheese, onion, horseradish and Wor. sauce until they are a spreading consistency.   Spread each ham slice with cheese mixture.  Chill.    Just before serving, slice into one inch slices.  Also great with roast beef.

Fried Dill Pickles

1/2 cup of flour
2 eggs
1/4 cup milk
1 Jar of sliced pickles

Apply vegetable oil in frying pan close to an inch thick.  Mix milk and eggs together.   Dip pickles in mixture, then in the flour.   Place the pickles in the frying pan until they are golden brown.   Serve with ranch or dipping sauce.

Alex Stuart
Neshoba Democrat - 2010

Sour Cream Pinwheels

1 pkg. crescent Rolls
4 ounces sour cream
1 pkg. bacon bits
1 pkg. shredded cheese

Unroll the crescents (do not tear apart).   Spread the sour cream sparingly on the dough.   Sprinkle the bacon bits and shredded cheese on top of sour cream.

Roll all together into log and then wrap it in wax paper.   Freeze for close to 30 minutes to an hour.  Once taken out of freezer, slice the log into 1 inch thick circles.   Bake at 350 degrees until golden brown (15 - 20 minutes).

Alex Stuart - Neshoba Democrat 2010

Betty Crocker Strawberry & Cream Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix


1 1/4 cups strawberry-flavored soda pop

Vegetable oil and egg whites called for on cake mix box

Red food color

1 container (1 lb) Betty Crocker® Rich & Creamy® cream cheese frosting

1/2 cup Betty Crocker® white candy sprinkles

Fresh strawberries, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes

Stir 1 or 2 drops food color into frosting. Frost cupcakes.

In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries

Mayonnaise Muffins

1 cup all purpose flour

1/4 cup mayonnaise

1 large tablespoon sugar

1/2 cup milk

In a large bowl, mix all ingredients together.   Spray muffin pan with nonstick baking spray.   Fill cups of pan 2/3 full and bake for 12 to 15 minutes at 400 degrees.

Yield:  6 large muffins or 12 mini muffins

Mississippi Magazine

Juy/August 2010

Corn Casserole

2 can creamed corn

1 stick butter, melted

1 pkg. Martha White Mexican Cornbread Mix

1 cup Sour Cream

1 cup grated cheese

Mix and pour into greased 9x13 dish and cook for 30 - 45 minutes on 350 degrees.

Ground Beef and Baked Bean Casserole

Ground Beef Casserole

2 T Olive Oil
2 lg. onions, chopped
1 lb. ground beef
2 -  15oz. can baked beans
2 medium tomatoes, chopped finely (about 1 cup)
1/4 cup packed light brown sugar
1 T Dijon mustard
1-1/4 t. salt
1/2 t. black pepper
5 slices bacon

Preheat oven to 350 degrees.   Coat a 2 qt. casserole with Pam.    In large skillet, heat oil over medium heat.   Add onions and cook for 5 minutes.   Add ground beef.  Cook 10 minutes or until brown.   In large bowl, combine beef mixture with remaining ingredients except bacon.   Mix well.   Pour into casserole dish and put bacon on top.   Cover with foil and cook for 45 minuteres.  Broil 1-2 minutes to crisp bacon on top.

Fresh Peach Pie

Filling:  3 ozs. cream cheese & 3 tablespoon sour cream.   Spread on pie crust.

Add 1 cup mashed peaches in a boiler with 3/4 cup water, 1 cup sugar and 3 tablespoons corn starch.  Cook until thick and add 2 cups sliced peaches on top.

Mary Quinn

7/23/10

Chicken Pasta

Cut chicken breast into bite size pieces.  Put 1-1/2 tablespoons olive oil in skillet and add chicken.   Let cook until chicken is done.  In separate skillet, put 2 tablespoons olive oil.  Cut up three tomatoes and add to oil.   Add 2 cloves garlic, 2 tablespoons parsley, 2 tablespoons basil and 2 tablespoons lemon juice.   Salt and pepper and let simmer about 20 minutes.   Add chicken and let simmer.  Cook pasta in a separate pan.  Put pasta on plate, add sauted chicken and spinkle with Ramona or parrmesan cheese.

Mary Quinn

7/23/10

Strawberry Pie

2 Graham Cracker Crusts

1 box powdered sugar

1 8 ounce cream cheese

1 large Cool Whip

Cream together sugar and cream cheese.   Fold Cool Whip into mixture.   Dice one box fresh strawberries and add to mixture.  Pour in two pie crusts and chill.  Delicious!

The Neshoba Democrat - Just Among Friends

Linda Waltman

July 7, 2010

Creamy Mini Tarts

1 8 oz. pkg. cream cheese, softened

1 14 oz. can Eagle Brand Sweetened Condensed Milk

1/3 cup lemon juice

1 teaspoon vanilla extract

4 1.9 ounce boxes mini phyllo shells

2/3 cup Smuckers Blueberry preserves

DIRECTIONS:

1.  Beat cream cheese in large bowl until fluffy.   Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and vanilla until blended.  Spoon about 2 teaspoons into each mini shell.   Refrigerate 2 hours or until firm.

2.  Make a slight indention in the filling using the back of a small round measuring spoon.   Fill with 1/2 teaspoon preserves.   Refrigerate until ready to serve.

Variations:

Fresh Fruit:   Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple.   Garnish with mint leaves.  

Hot Fudge:  Place 2 tablespoons hot fudge topping into corner of resealable plastic bag.   Cut small corner off bag.   Squeeze to drizzle over top of mini tarts.

Preserves:  Use different flavors of preserves or orange marmalade to create a colorful assortment.   Garnish with mint leaves.

The Carthaginian

6/24/10

Butter Pecan Ice Cream

2 cups heavy cream

1 14 oz. can Eagle Brand Sweetened Condensed Milk

1 to 1-1/2 cups chopped pecans, toasted*

3 tablespoons butter, melted

1 teaspoon maple extract

DIRECTIONS:

1. Whip heavy cream to stiff peaks in large bowl.   Combine sweetened condensed milk, pecans, butter and maple flavoring in large bowl.  Mix well.   Fold in whipped cream.

2.  Pout into 9 x 5 inch loaf pan or 2 quart container; cover.   Freeze 6 hours or until firm.  Store in freezer.

*To toast nuts:  Place nuts in dry nonstick skillet.   Cook over medium heat, shaking pan until nuts are lightly browned.   To avoid over-browning, remove from pan immediately.

The Carthaginian

6/24/10

Fresh Fruit Cream Cheese Pie

1 8 0z. pkg. cream cheese, softened

1 14 oz. can Eagle Brand Sweetened Condensed Milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1 9 inch frozen deep dish pie crust, baked

Fresh Fruit (blueberries, strawberries, bananas)

Seedless red raspberry jam

Directions:

1.  Beat cream cheese in large bowl with electric mixer until fluffy.   Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and vanilla.  Pour into baked pie shell.

2.  Refrigerate 3 hours or until set.   Arrange fruit on top of pie.  If coating berries, stir jam until smooth.  Brush berries with jam and serve.

*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown.   Do no coat with jam.

The Carthaginian

6/24/10

Tomato Pie

1 Pillsbury Redi Crust

4 tomatoes

10 fresh basil leaves

1/2 cup green onion (sautued)

1 cup cheddar cheese (grated)

1 cup mozarella cheese (grated)

1 cup mayo

Salt & Pepper

Optional:  2 cups fresh spinach chopped

Place crust in 10" pie plate.  Slice tomatoes, salt & pepper and let drain on paper towels for 10 minutes.  Line crust with tomatoes & add basil and onion.   Mix cheeses and mayo and spread over tomatoes.  May add spinach before cheese mixture.

Bake at 350 degrees for 45 minutes.

Lou Manuel
(Paula Deen Recipe)

Strawberry Bottom Cheesecake

4 ounces cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 1/2 cups frozen non-dairy whipped topping, thawed
3/4 cup strawberry glaze, divided
1 Graham Cracker Crust
2 cups sliced fresh strawberries

1)  In small mixing bowl beat cream cheese and sugar on medium speed until fluffy.   Add sour cream.  Beat until combined.  Fold in whipped topping.
2)  Spread half of glaze in crust.  In medium bowl gently stir together strawberries and remaining glaze.   Spoon into crust.  Spread cream cheese mixture over berries.
3)  Refrigerate at least 4 hours or until set.   Garnish as desired.  Store in frig.

Brownie & Fruit Kabobs

1 Box Betty Crocker fudge brownie mix (water, oil & eggs as called for on pkg. directions)
4 cups fresh pineapple chunks
5 cups halved fresh strawberries
10 large bananas, cut into 1 inch pieces
1/2 cup Hershey's semisweet chocolate chips
1/4 cup butter or margarine
21 - 10" bamboo skewers

1.  Heat oven to 350 degrees (325 for dark or nonstick pan).  Line pan with foil, letting foil hang 2 inces over side of pan.   Spray bottom only of foil.   Make brownies as directed.   Spread in pan.
2.  Bake 28 - 30 minutes or until toothpick inserted 2 inches from side comes out almost clean.  Cool completely.   Lift brownies from pan, remove foil.  Cut brownies into 1 - 1/4 inch squares.
3.  Line cookie sheets with waxed paper.  Alternately, thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer.  Place kabobs on waxed paper.
4.  In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 - 2 minutes, stirring once until chocolate is melted.   Drizzle over kabobs.

Chocolate Cake

Make cake according to package directions on chocolate cake mix.

Icing:

6 tablelspoons butter, softened
Cocoa powder - 2/3 cups
2 - 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Mix and spread on cake.

Chicken Waldorf Salad

2 cups cooked chicken, cubed
1/2 cup Red Delicious apples, chopped
1/2 cups celery, chopped
1/4 cup raisins
1/2 cup Miracel Whip salad dressing

Mix all ingredients together.   Serve with your favorite crackers.

Leigh McDaniel
Neshoba Democrat
May 19, 2010

Oatmeal Raisin Cookies

1/2 cup butter

1/2 cup Crisco

1 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups flour

 1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

3 cups oats

1 cup Golden raisins

Preheat oven to 350 degrees.

Using a mixer, beat the butter, shortening & sugar until creamy.  Add eggs one at a time.  Add vanilla.  Combine remaining ingredients and add them to the creamed butter mixture until everything is mixed well.  Drop by rounded spoonfuls onto ungreased baking sheets.   Bake for 10-12 minutes.  Remove from sheets and place on a cooling rack.

Yield:  18 -24 cookies

Robert St. John

Clarion Ledger

5/26/10

Chicken Waldorf Salad

Chicken Waldorf Salad


2 cups cooked chicken, cubed
1/2 cups Red Delicious apples, chopped
1/2 cups celery, sliced
1/4 cup walnuts, chopped
1/4 cup raisins
1/2 cup Miracle Whip salad dressing

Mix all ingredients together. Serve with your favorite crackers.

Savannah Strawberry Tall Cake

Savannah Strawberry Tall Cake

Ingredients:
1 box of white cake mix, baked in three 8” cake pans
3 quarts strawberries, stems removed and cut in half
1/3 cup sugar
Whipped Cream:
16 ounces cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
4 cups heavy cream

Directions
Place cut strawberries and 1/3 cup sugar. Stir together and place in the refrigerator until ready to assemble cake.
Mix cake mix as directed and pour into three 8” prepared cake pans. Bake just until set and slightly golden(approximately 15-20 minutes).
When cake has cooled, place cream cheese, sugar and vanilla in the bowl of a standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Reduce speed to low and add heavy cream in slow stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks.

To assemble cake: Place one cake layer in a large bowl or on a pedestal. Line the outer edges with a decorative row of strawberry halves. Fill the middle with some of the strawberry mixture. Top with a layer of the whipped cream mixture. Repeat one more layer. For the third and final layer place last cake on the other two layers. Arrange strawberry halves decoratively around the edge. Top with the remaining strawberry mixture. Serve with any left over whipped cream you may have. Have your guests just dig in!

7 Layer Salad

1 head lettuce, shredded              1 (10 oz.) pkg. frozen green peas
1 cup chopped bell pepper            1 cup mayonnaise
1 cup chopped onion                     3 tablespoons sugar
1 cup chopped celery                    2 cups grated cheese
*1 can water chestnuts, chopped (optional)

Layer in the following order:  lettuce, bell pepper, onion, celery, chestnuts.   (I usually chopped all the this and mix well and then spread over lettuce).  Add frozen peas on top on this.   Mix mayo and sugar in bowl and spread over the top.    Then cover with grated cheese.    Sprinkle with bacon bits if desired.   

Bells Best (Yellow Book)

The Best Pork Tenderloin

2 (6 1/2 ounce) pork tenderloins

Salt

Pepper

1 cup orange juice

1/2 cup soy sauce

1/4 cup olive oil

2 tablespoons chopped fresh rosemary

Sprinkle sat and pepper on both sides of tenderloins.   Combine the ingredients and pour over pork in a 9x13 inch glass baking dish.   Marinate in refrigerator for 2 hours.   Remove and bake in a preheated 400-degree oven for 20 - 25 minutes.    Let rest 10 -15 minutes.   Slice and serve with pan sauce.   Yield:  10-12 servings.

Laurie Walker, Jackson, MS

Mississippi Magazine

May/June 2010

Crispy Praline Cookies

1 cup all purpose flour

1 cup firmly packed dark brown sugar

1 large egg

1 cup chopped pecans

1/2 cup unsalted butter, softened

1 teaspoon vanilla

Preheat oven to 350 degrees.   In a large bowl, stir together all ingredients, blending well.   Drop cookie dough by tablespoons onto ungreased baking sheets.   Bake for 13 -1 5 minutes.    Cool on baking sheets 1 minute, remove cookies to wire racks to cool completely.  Yield:  2 dozen

Lisa Grantham

Florence, MS

Mississippi Magazine

May/June 2010

Mandarin-Oragne Cake

Cake:
1 (18 1/4 oz.) box  orange cake mix
1 (3 oz.) box orange gelatin
1 (10 oz.) can mandarin oranges, drained and pureed
4 large eggs
1/2 cup canola oil
1/4 cup water
1/2 teaspoon orange extract
For filling:  1/2 (13.2 oz.) jar chilled orange marmalade

Frosting:
1/2 stick unsalted butter, softened
1 (8 oz.) package cream cheese, softened
4 ozs. mandarin oranges, drained and pureed
1/2 teaspoon orange extract
6-7 cups, confectioners' sugar
For garnish:  Fresh orange peel curls and sugar flowers (made by dipping pesticide-free petals in 1 beaten egg white and 1 teaspoon water and sprinkling with sugar and drying on wire racks overnight.)

Preheat oven to 350 degrees.  Lightly spray 3 round 8 inch or 2 9-inch cake pans with non-stick baking spray with flour and set aside.

CAKE:  In a large bowl, combine cake mix and gelatin.   Add 10 ozs. pureed mandarin oranges, eggs, oil, water and extract.   Beat at medium speed with an electric mixer until smooth.   Pour equal amounts of batter into prepared cake pans and bake 20 minutes or until wooded toothpick comes out of center with few clinging crumbs attached.   Cool in pans for 10 minutes, turn out on cooling racks and cool an additional 20 minutes.   Place individual layers in freezer while prepared the frosting.

FROSTING:  In a large bowl with an electric mixer, beat butter and cream cheese at medium speed until creamy.   Add 4 ozs. pureed mandarin oranges and extract.   Add confections' sugar, 1 cup at a time, beating well after each addition.   Beat until smooth, if frosting is too stiff, add 1 tablespoon milk at a time until it reaches a desirable spreading consistency.

TO ASSEMBLE:  Remove cake layers from freezer and place layers on serving plate with a generous amount of orange marmalade or frosting between cake layers.   Spread frosting on the sides and top of cake.  Yield:  12 -16 servings.

Cynthia B. Blackwell, Houlka, MS
Mississipi Magazine
May/June 2010

Cream Crown

2 (3 oz.) packages lady fingers

1 (8 oz.) package cream cheese, softened

1/2 cup sugar

2 cups whipping cream

1 teaspoon vanilla

Fresh raspberries or fresh chopped strawberries

2 tablespoons red currant jelly

1 tablespoon water

For garnish:   Lemon peeling curls and fresh mint

Lightly grease the bottom of a 9 inch springform pan.   Line the sides with half of the ladyfingers, rounded sides out.   With an electric mixer, beat cream cheese in large bowl until creamy, about 1 minutes.   Gradully add sugar and continue beating  for 1 minutes.  In another large mixing bowl, combine cream and vanilla and beat with electric mixer until soft peaks form; do not over beat.   Fold beaten cream into cream cheese mixture.   Spread half of cheese filling in bottom of pan.   Arrange remaining ladyfingers on top of filling.   Top with remaining filling.   Cover and refrigerate overnight.   Heat red currant jelly and water until dissolved; cool.   Before serving, arrange berries on top and drizzle with red currant jelly glaze and garnish with lemon curls and mint.  Yield:   12 servings.

For Pick-Up Fingers:
Pipe filling using a large star tip down the top of an individual finger and garnish with fresh raspberries, blue berries, strawberries, or blackberries, then add fresh mint and lemon peel curls.

Ruth Smith
Brandon, MS
Grand Prize Winner of the 2010 Recipe Contest
Mississippi Magazine

*I  took these to Hayley's Graduation Family Party at Margaret's on May 14, 2010.    They turned out pretty good and I think eveyone liked them.   I even got out my cake decorating kit and used the star tip and and pipped the icing on them.    This makes a lot of icing - I had enough left over that I made a sheet cake and put the leftover icing on it and then just topped with strawberries.

Mississippi Cookies

1/4 cup shortening

1/4 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla and a dash of salt

1 -1/3 cups of flour

1/4 teaspoon baking powder

1 tablespoon milk

Combine shortening, butter, sugar, salt, vanilla and eggs.

Add sifted dry ingredients.  Chill.

Roll as thin as possible.  Use any cookie cutter you choose.

Bake on a sprayed cookie sheet for 7 - 10 minutes at 350 degrees.

Makes 3 -4 dozen.

Kara Kimbrough

Clarion Ledger

4/7/10

Strawberry Cheesecake Trifle

8 ozs. cream cheese, softened

1 cup sour cream

1/2 cup cold milk

3.4 oz. instant vanilla pudding mix

12 ozs. Cool Whip, thawed

1 -1/2 cups crushed butter crackers

1/4 cup melted margarine

2 cans strawberry pie filling

In a large bowl, beat the cream cheese until smooth.  Add the sour cream and mix well.   In a small mixing bowl, beat milk and pudding mix on low speed for two minutes.   Stir into cream cheese mixture.   Fold in Cool Whip.

Toss the crackers and butter together.

In a trifle bowl, layer half the cream cheese mixture, crumbs and pie filling.   Repeat layers.   Refrigerate until ready to serve.

Debbie Brister

The Neshoba Democrat

3/31/10

Honey Mustard Chicken

1 pack of chicken strips

Bring 1/2 cup  honey, 2 tablespoons mustard and a dash of lemon to a boil.  Salt and pepper as desired.  Cook in the crock pot until chicken is done - this is the best way for it to soak up all the flavors.  (But can be cooked in the oven).
Jennifer Alford Walker

Easy Chicken Pie

4 large chicken breasts cooked and deboned
1 can cream of chicken soup
1 can chicken broth
1 cup self-rising flour
1 cup milk
1 stick margarine melted

Cut the cooked chicken into small pieces.   Put chicken into a shallow casserole dish and add the cream of chicken soup and chicken broth.

In a separate bowl mix the flour, milk, and the margarine.  Pour mixture evenly over chicken and bake at 375 degrees for 1 hour.  You may also add any vegetables you like to the Easy Chicken Pie.

Pink Easter Salad

1 can sweetened condensed milk

1/3 cup lemon juice

1 - 8 oz. crushed pineapple, drained well

1 can cherry pie filling

1 large carton Cool Whip

1 cup chopped pecans

1 - 11 oz. can mandarin oranges, drained well

1 cup minature marshmallows (optional)

Beat condensed milk with lemon juice until thick.  Add remaining ingredients, mixing well.   Chill before serving several hours or overnight.

Kara Kimbrough - Clarion Ledger 4/24/2010

Corn Casserole

1 can of cream corn

1 can of whole kernel corn, drained

1 box Jiffy Cornbread Mix

1 - 16 oz. sour cream

1/2 stick melted butter (optional)

Mix all ingredients and place in 9 x 12 baking dish.  Bake at 350 degrees for 30 to 45 minutes or until casserole has browned on top.

Neshoba Democrat

3/17/10

It's A Miracle Pie

1 cup sugar

4 eggs

2 cups milk

1/2 cup melted butter

1 cup flake coconut

1/2 cup all-purpose flour

1 teaspoon vanilla

1 pinch of salt

Pre-heat oven to 300 degrees.  Throw all ingredients into the blender.  Use the mix cycle.  As it is all mixing, lightly butter and flour coat a 10" pie pan.  Pour mixture into the pan and bake until it sets - about one hour.  It makes it's own crust - it's a miracle.

Jill Conner Browne

From the Sweet Potato Queens Big A-- Cookbook

Clarion Ledger - 3/17/10

Chicken Salad

4 cups cooked and chopped chicken breasts

1 tablelspoon lemon juice

3/4 cups diced celery

1 cup toasted and chopped pecans

1/2 cup sweetened, dried cranberries

Salt, black pepper and white pepper to taste

1 cup mayo

Leaf lettuce and tomato slices

1 (3 ounce) package real bacon bits

Sprinkle chicken pieces with lemon juice.  Stir in celery, pecans, cranberries, salt and peppers.   Blend in mayo.   Serve on a lettuce leaf with a tomato slice and sprinkle with bacon bits.  Yield:  8 servings.

Mississippi Magazine

March, 2010

Doritos Casserole

1 Bag Doritos

1 lb. Ground Beef

1 Can Rotel

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Small Bag Grated Cheese

Brown ground beef and drain.   Mix in rest of ingredients.  In casserole dish, line with chips, mixture, another layer of chips and mixture with cheese on the top.   Cook on 375 degrees until the cheese is melted.

Jamie Buckley

The Neshoba Democrat

3/3/10

Coconut Cake

1 box white cake mix

1 - 1/2 cup sugar

1 cup milk

1 large carton cool whip

1 6 oz. pkg. frozen coconut

Mix cake as directed and cook in sheet cake pan.  Combine sugar and milk, boil for 2 - 3 minutes.  Punch holes in top of cake with toothpick (I usually use a fork).   Pour milk and sugar over cake.   When cake cools, top with cool whip and sprinkle the coconut on top. 

Pam Cheatham

Rock and Roll Cake

1 Duncan Hines yellow cake mix

2 cups sugar

1 can crushed pineapple (crushed)

1 box confectioners sugar

1 stick margarine

8 oz. cream cheese

1 cup chopped pecans (sometimes I use more)

Mix and bake cake according to pkg. directions.   Boil 2 cups sugar and crushed pineapple for 5 minutes.  While cake is hot, punch holes in cake and pour pineapple mixture over it.   Mix remaining ingredients well and ice cake.   Make sure cake has completely cooled before icing.

Pam Cheatham

Will You Be My Valentine's Steak

2 - 8 oz. steaks

Marinade

1 stick melted butter

1 teaspoon garlic powder

pinch of onion powder

pinch of salt and pepper

McCormick Grill Mates Montreal Steak Seasoning

Whisk solid ingredients into melted butter.   Place steak in ziplock bag and pour marinade over the steaks.   Marinate in frig at least two hours.   Remove and place ziplock bag in shallow pan of lukewarm water to soften butter.  Grill steaks (top with steak seasoning to taste) on both sides until desired doneness is achieved.

Kara Kimbrough
Clarion Ledger
2/10/10

KPPD Quick Chicken

3/4 cup regular rice

1 can soup - your choice of cream of celery, chicken or mushroom

1 package onion soup mix mixed  with 2 1/4 cups of water

2 - 2-1/2 lbs. chicken pieces

Mix all ingrediuents together and bake in moderate oven until chicken is tender.

Kay Hillman

The Neshoba Democrat

February 3, 2010

Mini Tomato Tarts

1 (10 ounce) can Ro-Tel tomatoes, drained

1 cup mayo

1 (3 ounce) package real bacon bits

1 cup shredded Swiss cheese

3 (1.9 ounce) packages mini filo shells, thawed

Preheat oven to 350 degrees.   Combine tomatoes, mayo, bacon bits, and cheese.  Fill shells and bake for 10 - 15 minutes.  Yield:   45 tarts

Mississippi Magazine - Wedding Register - January 2010

Wedding Biscuits

These biscuits are light and are made with Pioneer Baking Mix.  The biscuits can be easily made the day before, split in half with a serrated knife and wrapped tightly in foil.  Reheat in a warm oven.

3 cups Pioneer Baking Mix

3 tablespoons butter, cut into pieces

1 cup milk

Preheat oven to 450 degrees.   Place baking mix in a bowl and cut butter into mix with a pastry cutter or 2 knives.  Add milk and stir gently with a fork until mixture holds together.  Turn dough out on a lightly floured board and lightly knead for 1 minute.  Roll dough out to 1/2 inch thickness.  Cut biscuits into two-inch circles with a biscuit cutter and place on a lightly greased cookie sheet.  Bake for 10 -20 minutes.  Remove from oven and brush with butter.

Fill with ham slices and serve homemade mayo and Jezebel sauce on the side.   Yield:  18 biscuits

Mississippi Magazine - Wedding Register - January 2010

Cream of Potato Soup

8 slices bacon

1 cup water

3 medium potatoes, cubed

1/2 cup chopped onion

1 (103/3-ounce) can cream of chicken soup

1 (8 ounce) container sour cream

1 1/2 cup milk

1 tablelspoons parsley flakes

Fry bacon in large boiler.  Drain, crumble, and put aside for top of soup.

Drain pan but do not wash.   Add one cup water, cubed potatoes, and onions and bring to a boil.  Lower heat and simmer 20 minutes on low, covered.   Add soup and sour cream.  Add milk gradually.   Simmer until hot.   Sprinkle parsley and bacon on top.  Yield:  6 servings.

Evelyn Slay, Pearl - Mississippi Magazine Wedding Register, January 2010

Cornbread

2 cups self rising cornmeal

1/2 cup all purpose flour

1 egg

3/4 cup buttermilk, plus 1/2 cup water

1 teaspoon melted shortening

1 teaspoon melted shortening for skillet

Mix all ingredients together.  Heat one teaspoon shortening in 10 inch iron skillet or muffin tin in oven until heated.   Sprinkle skillet or muffin tin with a small amount of cornmeal.   Pour in batter.   Bake at 400 degrees for 20 minutes.  Yield:  8 servings.  Evelyn Slay, Pearl.   Mississippi Magazine Wedding Register, January 2010

Chicken Vegetable Soup

3 large chicken breasts
1 (10 oz.) pkg. petit butter beans, cooked and drained
2 (14-1/2 ounce) cans chopped tomatoes, liquid included
2 (11 ounce) cans shoe peg corn, drained
2 can Campbell's ABC Vegetable Soup
1 soup can water
1 (8 ounce) can tomato sauce
1 1/2 teaspoons celery seed
2 tablespoons margarine
Salt and pepper to taste
1/2 teaspoon sugar

Boil chicken with enough water to cover.   Remove from bones and cut in small pieces.   Reserve broth.  Cook butter beans according to package directions and drain.  Add chopped tomatoes to chicken broth.  Cook on low 10 minutes then add butter beans, vegetable soup, can of water, tomato sauce, celery seed, chopped chicken, margarine, salt, pepper and sugar and simmer 20 minutes.   Add more water if needed.  Serve with cornbread.  Yield:  8-10 servings.  Evelyn Slay, Pearl - Mississippi Wedding Register Magazine - January 2010.

Egg Pie

1 cup sugar

1/4 cup flour

1/2 stick margarine

1 cup milk

3 eggs

1 teaspoon vanilla (or 4 tablespoons cornmeal if you want cornmeal pie)

Mix all and pour into a well greased pie pan. Cook slow - 300 degrees.   Bake for 45 minutes -forms own crust.
Shirley Smith - This is one of Mother's recipes that she has had for a long time.   It was easy to make and good.  But I did have to cook it longer than 45 minutes!

Corn Salad

1 can whole kernel corn, drained

1 tomato, chopped

1 onion, chopped

1 bell pepper,chopped

Approx. 3 tablespoons mayo

Mix all ingredients, cover and chill.

Makes a great summer dish - especially when fresh tomatoes are in season!

Easy Candy Yams

1 Package Frozen Yams

1/2 cup Brown Sugar

1/2 stick Butter

1 teaspoon Vanilla

Place frozen yams in bottom of a baking dish.   Mix brown sugar, butter and vanilla and pour over yams.  Bake at 350 degrees for 20 - 30 minutes.   *Note:   For 4 yam patties, I cut this recipe in half.

Crystal Willis - Sharing Our Best - Trinity Baptist Church Cookbook

Chicken with Dried Beef

Line bottom of 13x9 casserole with 1 small jar dried beef.   Lay chicken breasts on top of beef. 

Mix 8 ounces of sour cream and 1 can cream of mushroom soup and pour over chicken.   Lay 4 slices bacon on top.   Bake at 300 degrees for 2 hours or until chicken is done.  I usually cut the chicken breasts up in smaller pieces and will freeze what is leftover in individual containers.

Y's Hot Fruit

Drain well one large can each of pineapple chunks, peach halves, pear halves, mandarin oranges and apricots, three sliced bananas.   Put fruit in layers in casserole.   Cover each layer slightly with brown sugar and dots of butter.   Bake 30 minutes in 350 degree oven.

Yvette Williams Roberson

Submitted by:  Rachel Evans

The Neshoba Democrat - Just Among Friends

1/20/10

Chicken Pie

1 chicken, boiled and deboned

2 sticks of margarine

8 boiled eggs

2 cans Veg-All, drained and rinsed

2 cans cream of chicken soup

2 cups flour

2 cups milk

Place maragaine in bottom of 9x13 pan.  Place chicken and sliced eggs on butter, alternating each.  Top with Veg-All and then cream of chicken soup.  Mix flour and milk.  Pour on top and bake at 400 degrees until brown on top.

Addie Lee White

The Neshoba Democrat

1/20/10

Strawberry Pie

1 cup sugar

1 cup water

2 heaping tablespoons cornstarch

4 tablespoons strawberry Jello or one box sugar free strawberry Jello

1 pint slice strawberries

Bake pie shell.  Place strawberries in cool shell.   Boil sugar, water and cornstarch for one minute.   Add Jello and pour over strawberries.   Top with Cool Whip when serving.

Addie Lee White

The Neshoba Democrat

1/20/10

Jennifer's Vegetable Soup

2 cans of Tomato sauce,

1 can chicken broth

1 bag of frozen mixed vegetables

Salt and Pepper

Add ham bone or meat of your choice.  

Put it in the crock pot and cook all day!

Jennifer Alford Walker

January, 2010

Sweet 'n' Spicy Meat Loaf

6 to 8 servings
1-1/2 to 2 pounds ground beef
1 onion, finely chopped
1 cup dry bread crumbs
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup sweet-and-spicy French dressing
2 eggs
1 (4-ounce) can mushrooms, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup ketchup

1.Preheat oven to 375 degrees F. Coat a 9" x 5" loaf pan with nonstick cooking spray.
2.In a large bowl, combine all ingredients except ketchup; mix well. Distribute mixture in pan; spread ketchup evenly over top.
3.Bake 1 to 1-1/4 hours, or until juices run clear. Allow to sit 5 minutes. Pour off excess juices, slice, and serve.

NOTE: Served cold on white bread, slices of this meat loaf make a tasty late-night (or anytime) sandwich.
WTOK - Mr. Food - 1/18/10

Coconut Pie

5 eggs

2 cups sugar

1/2 cup buttermilk

1 stick butter or mragarine

1 cup coconut

1 Tablespoon vanilla extract

Beat the eggs, sugar, buttermilk and vanilla together.   Then add coconut.  Mix well and bake in a 9 inch deep pie shell at 350 degrees until golden brown.  

January 9th - 1st time I've ever made a Coconut Pie

Sarah Richardson (Harold's Mother)

Sharing our Best

Trinity Baptist Church Cookbook

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

Beat above ingredients until stiff peaks form.   Spread on pie.  Brown meringue slightly on top.

Patsy's Taco Soup

1 lb. ground beef

1 pkg. Ranch dressing mix

1 pkg. Taco seasoning

1 can Rotel tomatoes

1 can diced tomatoes

1 can shoepeg corn

1 can black beans

1 can pinto beass

Brown and drain ground beef.  Mix all ingredients together.   Simmer about 30 minutes.  Serve with corn chips, sour cream and shredded cheese.

*NOTE:    We like a few more tomatoes (more juice) in ours.

Larry LOVES this dish!   I put all of it in the crock pot for an hour or so on low.

Patsy Barham brings this dish to church for different occasions during the winter months!

Fruit Salad

8 ounces cream cheese

1 tub Cool Whip

1 can crushed pineapple

1 can mandarin oranges

1 large can of fruit cocktail

1/2 box of confectioner's sugar

1/2 bag of minature marshmallows

2 jars of cherries

1/2 cup coconut

Blend cream cheese and Cool Whip.  Drain all fruits and add to mixture.  Add confectioner's sugar then mix in marshmallows.   Blend well.   Add cherries on top and sprinkle with coconut.

Sharon Harrison

The Neshoba Democrat

January 13, 2010

Sharon's Chicken Dressing

1 whole chicken, large

2 cans chicken broth

2 medium onions

8 boiled eggs

1/2 cup mayo

black pepper

salt

bunch of green onions

2 tablespoons poultry seasoning

1 large pan of cornbread

Boil chicken and take off bone.   Add poultry seasoning, chicken broth, salt, pepper, chopped onions and boiled eggs, then mayo.   Stir well.   Add green onions.

Crumble cornbread into baking pan and pour chicken mixture over and stir until well blended.  Bake for 45 minutes or until light on top.   Serve warm.

Sharon Harrison
The Neshoba Democrat
January 13, 2020

LadyBug Chicken

1 Cup Long Grain Rice

1 Stick Butter, cut in small pieces

4 Chicken Breasts

1 Package Lipton Onion Soup Mix

1 Cup Water

Grease bottom of casserole dish.  Pour in rice and top with chicken breasts.  Put pieces of butter over chicken and then pour in water.   Sprinkle package of soup mix (stir ingredients to evenly distribute) over chicken.   Bake at 350 degrees for 1 hour.   Add more water half way through baking if needed.

Clarion Ledger

Tang Pie

2 Graham Cracker Pie Crusts

1/2 cup Tang Powder

1 Can Sweetened Condensed Milk

16 oz. Sour Cream

8 oz. Cool Whip

1 Large Can Mandarin Oranges

Mix tang powder and sweetened condensed milk.  Mix sour cream and cool whip and add to the mixture.  Pour in crust and add mandarin oranges on top and refrigerate. 

Shirley Smith

Potatoes Magnolia

4 or more medium potatoes, washed not peeled, cut in fourths

1 stick butter

1 Pkg. Zesty Italian Dressing Mix

Melt butter in dish, stir potatoes in butter.

Sprinkle dressing over potatoes - cover and bake at 325 degrees for about 45 minutes.

Bobbie Seale

Old and New Recipes from The Neshoba-County - Philadelphia Museum Cookbook

Cheese Ball

2 - 8 oz. packages Cream Cheese, softened

1 small jar chopped black olives

1 bunch green onions with tops, chopped

1 jar dried beef or 1 package thin beef sandwich slices

1 tablelspoon Accent

Mix all ingredients and form in a ball and refrigerate.   Makes 2 balls - freezes well.

Great for showers, parties, Christmas, etc.

Pam Cheatham had made this for Mom and Dad's 50th Anniversary at the church and I got the recipe from her.

*Variation:   From Paula Deen - Rebecca's Beefy Cheese Ball

8 oz. Cream  Cheese

1 jar dried beef

4 oz. cheddar cheese

Chopped Parsley (to roll ball in)