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