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)

Poppy Seed Chicken

1 - 12.5 oz. can Sweet Sue Chicken Breast

1 can Cream of Mushroom Soup

1 - 8 oz. Sour Cream

2 teaspoons Poppy Seeds

1 Stick Butter

 40 Ritz Crackers

Drain chicken and put in greased casserole dish.  Mix soup and sour cream.  Spread over chicken.   Melt butter and add crushed crackers.  Sprinkle over soup and sour cream mixture.  Sprinkle poppy seeds on top.  Bake at 375 degrees about 30 minutes.  

First time I saw this recipe was from Becky Hodges, Winston County Clerk, MFC. 

Becky died from cancer in January 2008.

Ranch Potatoes

2 lbs. potatoes, cut but not peeled

1 pkg. dry Ranch Dressing mix

1 stick butter, melted

Bacon bits (I usually leave this off - they don't agree with me!)

Cook and drain potatoes.  Put in 9 x 13 dish.  Mix Ranch dressing according to package directions.  Stir in butter and pour over potatoes.  Crumble bacon bits on top.

Cook on 300 degrees for about 20 - 30 minutes.   This is a favorite recipe for get togethers.  Especially for Christmas at Granny's 'cause Tim is always going to ask if I brought my potatoes! 

Orange Salad

1 Large Box Orange Jello

1 Large Carton Cottage Cheese

1 Cup Minature Marshmallows

14-1/2 oz. can Crushed Pineapple, with juice

10 oz. Cool Whip

1 Cup Chopped Pecans

1 Large Can Mandarin Oranges, drained

Mix well and chill.  Makes a large salad - great for church pot luck.

Charlotte Nicholson

Bread of Life Cookbook

Beacon Street Baptist Church

Hamburger Steaks

6 Ground Beef Patties

1 Can Mushroom Soup

1 Can Water

1 Package Lipton Onion Soup Mix

Salt and Pepper

Add 1/2 package onion soup mix along with salt and pepper to taste to patties and brown in skillet.   Remove from skillet and pour off grease but save drippings in pan.  Add soup and 1 can water.  Add remaining 1/2 package dry onion soup mix and simmer to make gravy.  Simmer patties in gravy for about 15 to 20 minutes. 

Dawn Driskall - Neshoba Central Band - Volume I - 1993

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