God's (Food) Pharmacy

GOD’S PHARMACY!

Posted on March 10, 2011 by The Southern Lady

It’s been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish… All before making a human. He made and provided what we’d need before we were born.



A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don’t have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female – they look just like these organs. Today’s research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Olives assist the health and function of the ovaries

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like the body’s cells. Today’s research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

These are best and more powerful when eaten raw. God left us a great clue as to what foods help what part of our body



Chicken Salad

My family loves sandwiches. I usually have something in the fridge for sandwiches year around. We like sandwiches with soup in winter and with chips in summer for lunch. Chicken salad has always been a favorite for us.


2 cups chicken, cooked and chopped
3 tablespoons onion, finely chopped
1/4 cup celery, chopped
1 large egg, boiled and chopped
1 tablespoon sweet pickle relish (can use dill pickle relish)
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup red seedless grapes, cut in half lengthwise (can use the green grapes, too)
1/2 cup walnuts, chopped (optional)
1 small apple, chopped (optional)

In a bowl, combine the chicken, onion, celery and egg. Stir to blend. Add the relish and remaining ingredients, stir well. Makes about 5 or 6

Kitchen Cleaning Tips

I love cleaning tips and quick fixes and new ways of doing things. Spring is here and with it spring cleaning! Here are a few tips I thought you might find interesting!
1. To keep dust off artificial plants, just spray them with non-aerosol hair spray.
2. A paste prepared from baking soda and water will remove rust from appliances.
3. Use white vinegar and newspaper to clean grime and grease off the car windshield.
4. Spraying vegetable oil on a clean car bumper before a trip will make it easy to remove the bugs when you return.
5. If you place a few charcoal briquettes under your car seat they will absorb car odors.
6. Cleaning bathroom mirrors with shaving cream will keep them from fogging up.
7. To keep blankets soft when you launder them, add 2 cups of white vinegar to the rinse water.
8. Clean and restore brass with a solution of 1 tablespoon salt, 1 tablespoon flour in 1 tablespoon white vinegar. Apply with soft cloth, rub until tarnish removed. Wash with warm, soapy water, rinse and buff. You can also clean brass with Worcestershire sauce or ketchup.
9. Use cooking oil spray on squeaky hinges.
10. Beer will remove coffee and tea stains.
11. Sprinkle salt on fireplace logs to reduce the soot in the house. This will remove soot that clings to the inside walls of the chimney, too.
12. Wipe TV and computer screens with a dryer sheet to help keep dust off.
13. If you don’t have a pot scrubber, just crumple up a piece of aluminum foil and scrub away.
14. Sprinkle baking soda in the bottom of your dishwasher to eliminate odors between washings.
15. If you have a driveway that has oil residue that is hard to remove, just cover the area with sand or cat litter and allow to remin for 2 or 3 days before sweeping it off.
16. Use your hair conditioner to shave your legs. It’s cheaper than shaving cream and leaves your legs really smooth. It’s also a great way to use up the conditioner you bought but didn’t like when you tried it in your hair.
17. Put small piles of cornmeal where you see ants. They eat it, take it ‘home,’ can’t digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don’t have the worry about pets or small children being harmed!
18. Place a dryer sheet in your pocket. It will keep the mosquitoes away.
19. Newspaper weeds away. Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and for- get about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
20. When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
21. To warm biscuits, pancakes, or muffins that were refrigerated, place them
in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
22. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
23. Pouring salt on oven spills immediately will make them easier to clean up.
24. Do not refrigerate sweet potatoes. Temperatures below 40 degrees tend to make them bitter.
25. This rule applies to all vegetables except potatoes when boiling. Cover any vegetable that grows below the ground. Don’t cover any vegetable that grows above the ground.

Quick and Easy Rolls

QUICK EASY ROLLS


Posted on April 13, 2011 by The Southern Lady
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.

2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar

Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins. Delicious! Enjoy!

Crock Pot BBQ Chicken

SLOW COOKER BARBECUED CHICKEN BREASTS

Posted on February 23, 2011 by The Southern Lady
This crock pot barbecued chicken will make your mouth water! The sauce is wonderful and gives the chicken a great spicy flavor. You can make this using any parts of the chicken or the entire bird. Just double or triple the recipe for the sauce.

2 - 4 boneless skinless chicken breasts
2/3 cup tomato ketchup
1 tablespoon apple cider vinegar
1/4 cup butter or margarine, melted
1/4 cup onion, chopped
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1/4 teaspoons celery seeds
1/4 teaspoon minced garlic
1/4 teaspoon black pepper

Whisk all ingredients together in a bowl. Place chicken in slow cooker and cover with sauce. Cook on low for 7 – 8 hours or high 4 – 5 hours. Enjoy!

Note: This sauce could be used on pork as well as chicken. It gives both meats a great flavor.

Shoney's Strawberry Pie

Fresh Strawberry Pie Like Shoney's
From the Kitchen of Deep South Dish

3/4 cup of sugar
1/2 teaspoon salt
3 tablespoons of cornstarch
10 ounces of 7-up (regular or diet)
1 (3 ounce) box of strawberry Jello gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 homemade or store bought pie crust, precooked and cooled
Homemade whipped cream or Cool Whip, to top

Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry Jello. Set aside to cool.
Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.
If preparing a pie crust from packaged, preheat the oven to 450 degrees or whatever temperature your package states. If preparing from scratch, you can find a recipe here.
Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.
Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.
Layer the strawberry slices in the precooked, cooled crust. Pour the Jello mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.
Note: From my recollection Shoney's made their pie with whole strawberries. While I find the pie much easier to cut and eat with sliced strawberries, certainly whole strawberries will work if that is your preference.

Sour Cream Biscuits

These are a super tender, light, and melt in your mouth biscuit perfect for a slather of butter, wrapping around slices of salty ham, or spooning over with sausage gravy or tomato gravy. The texture of these are just a bit different from old fashioned buttermilk biscuits, more soft & creamy. My favorite baking mix is Pioneer Buttermilk Baking Mix and this is a great way to jazz up those baking mix biscuits. The use of soda - as in Coca Cola, 7-up, Dr. Pepper, Sprite - in baked goods has been around for years, well at least it has Down South, as has this recipe. I have no idea scientifically what it does, but what I can tell you is that these biscuits are fantastic! Enjoy.


Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle.

Sour Cream Biscuits
From the Kitchen of Deep South Dish
4-5 cups of Pioneer buttermilk baking mix
2 tablespoons of sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet 7-up or Sprite
1/2 stick of butter, melted, optional

Preheat oven to 375 degrees. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter and gently pat into a round about 1 inch thick. Using a 3 inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges crisper. Drizzle with melted butter, if desired.

Bake at 375 degrees for 20 to 25 minutes or until light golden brown.

Pineapple Casserole

Old Fashioned Baked Pineapple Casserole
From the Kitchen of Deep South Dish

1 large (28 ounce) can of crushed pineapple,
in its own juices, drained, but juices reserved
1/2 cup of granulated sugar
1-1/4 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers
Preheat oven to 350 degrees. Butter a 1-quart casserole dish, or spray with non-stick spray; set aside. Drain the pineapple juice into a saucepan; set aside the pineapple. Add the sugar to the juice, and heat over medium high, stirring regularly, until sugar dissolves and forms a syrup. Stir in the pineapple.
To the baking dish add 1/2 of the pineapple and syrup mixture, top that with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top. Sprinkle on 1 cup of the cheese; repeat layers but ending with the butter; reserve the remaining 1/4 cup cheese. Baked uncovered at 350 degrees for about 25 or until golden brown and bubbly. Remove, add remaining cheese on top and return to the oven just until cheese has melted. Serve as a side dish with pork or ham.
Serves about 6 to 8

Note: Three or even four layers makes this casserole even better, so feel free to double it, or if you have an appropriate dish that will allow you to do 3 or more layers, use it! Also, best I can recall, a large can of crushed pineapple used to be 28 ounces, but like so many other products, it appears they have shrunk it down to 20 ounces the past few years. Look for the smaller 14.5 cans of crushed pineapple and use two of them instead, if you can't find a 28 ounce can. The 20 ounces cans are just not enough pineapple.

Fruit Salad

FRUIT SALAD

Posted on October 10, 2008 by The Southern Lady
This salad can be made using various fruits but I always add miniature marshmallows, coconut, and sour cream. A great salad to accompany any holiday meal or to serve anytime! My family loves this one.

1 (16) oz can chunk pineapple, drained
2 (8) oz cans mandarin oranges drained
1 cup sour cream
1 cup miniature marshmallows
1 cup shredded coconut
1 cup raisins
1 cup walnut pieces (can use pecans or any kind of nut you like)

Mix together and refrigerate for at least 3 hours before serving.
Note: I also use bananas, strawberries, blueberries and any other fruit I might have available.

Mississippi Mud Cake

1 cup chopped pecans
1 cup butter
1 (4 oz.) semisweet chocolate barking bar, chopped
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla
3/4 teaspoon salt
1 (10.5 oz.) bag minature marshmallows
Chocolate Frosting

1.  Place pecans ina  single layer on a baking sheet.
2.  Bake at 350 degrees for 8 - 10 minutes or until toasted.
3.  Microwave 1 cup butter and semisweet chocolate in a large bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.
4.  Whisk sugar and next 5 ingredients into chocolate mixture.  Pour batter into a greased 15x10x1 jelly-roll pan.
5.  Bake at 350 degrees for 20 minutes.   Remove from oven and sprinkle evenly with minature marshmallows; bake 8 - 10 minutes or until golden brown.   Drizzle warm cake with Chocolate Frosting (recipe below) and sprinkly evenly with toasted pecans.

Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 oz) pkg. powdered sugar
1 teaspoon vanilla

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.  Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.   Beat in powdered sugar and vanilla at medium high speed with an electric mixer until smooth.

Five Flavor Pound Cake

2 sticks butter
3 cups sugar
1 cup milk
5 eggs, beaten
3 cups all-purpose flour
1/2 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon each:  vanilla, lemon, rum, coconut & butter flavoring

Glaze:
1 cup sugar
1/2 cup water
1 teaspoon each of the five flavorings

Cream butter, shortening and sugar in mixer.  Add eggs one at a time.   Add flour and milk alternately (add baking powder to flour).   Bake in a greased and floured tube pan for 1 1/2 hours at 300 degrees.

Glaze:  Combine in heavy saucepan.   Bring to a boil and stir until sugar is melted.   Pour over hot cake while it's still in the pan.   Let set until cake is cool.

Kara Kimbrough - Clarion Ledger - April 6, 2011

Hello Dolly Bars

2 cups graham cracker crumbs
1/3 cup melted butter
3 Tbsp. sugar
1 cup chopped pecans
1 cup semisweet chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 oz.) can sweetened condensed milk

Preheat oven to 350.  Combine first three ingredients in medium bowl.  Press mixture onto greased 13 x 9 pan.
Bake 8 minutes.  Sprinkle pecans, chocolate morsels and coconut over hot crust.   Pour condensed milk over top.  (Do not stir).
Bake at 350 degrees for 20 - 25 minutes or until lightly browned and edges are bubbly.  Let cool one hour on a wire rack.  Cut into bars.

Orange Cake

1 Yellow Cake Mix
1 Pkg. instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1/3 cup orange juice (for glaze)
2/3 cup sugar (for glaze)
1/4 cup butter (for glaze)

Grease a 10" bundt pan.  Preheat oven to 350 degrees.
Mix cake ingredients on low speed until blended then on medium speed for four minutes.
Bake for 50 - 60 minutes.  Let cool on wire rack.  
Cook glaze ingredients over medium heat for two minutes.   Drizzle over cake.
Libby Eldridge - The Neshoba Democrat - 3/30/11

My Homemade Chicken Soup

2 -3 Large Chicken Breast, cook and debone saving the broth

1 Large Can Diced Tomatoes

1 small can whole kernel corn

2 cups butterbeans

1 package Liption Chicken Noodle Soup Mix

1 Box Chicken Broth (or use leftover broth)

2 - 3 Potatoes, diced

(Add more liquid if desired)


Kathy's Recipe)
Broth
Butterbeans
Corn 1 can rotel
2 quarts canned tomatoes



Super-Moist Chocolate Mayo Cake

1 box chocolate cake mix
1 cup Hellmann's or Best Foods Mayo
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)

Preheat oven to 350 degrees.   Mix well and pour into greased pan.   Bake 30 minutes or until done.

Crispy Peanut Butter Chocolate Popcorn Squares

Ingredients:
1 bag (3.3 oz) Orville Redenbacher's Butter Gourmet Popping Corn
1/4 cup margarine (1/2 stick)
1 pkg. (10 oz) large marshmallows
1/2 cup Peter Pan Creamy Peanut Butter
1/2 cup dry roasted peanuts, chopped
1 cup milk chocolate morsels - (6 oz)

Directions:
1  Prepare popcorn.   Spray 13x9 pan.   Set aside.
2.  Melt margarine in medium saucepan over medium heat.   Add marshmallows.  Heat 5 minutes or until marshmallows melt, stirring frequently.  Add peanut butter and peanuts; stir until well combined.  Pour over popcorn; mix well with spoon sprayed with Pam.
3.  Place popcorn mixture in foil pan and press evenly using back of spoon.  Sprinkle chocolate morsels evenly over popped corn mixture.   Microwave on high 1 minute or until chocolate begins to melt.   Refrigerate 1 hour or until chocolate is set.
4.   Cut into 18 squares with serrated knife.   Store in tightly sealed container up to 3 days.

Creamy Potato Ham Casserole

1 (32 oz) pkg. frozen hash brown potatoes, thawed
1/2 cup margarine, melted
1/4 cup finely chopped onion
1 (10-3/4 oz.) can cream of chicken soup
1/3 cup Benefiber powder
2 cups sour cream
2 cups grated cheddar cheese
1 to 2 pounds fully cooked ham, cut in 1/2 inch cubes
1/3 cup Italian bread crumbs

Preheat oven to 350 degrees.   Spray 13x9x2 casserole disih.  Combine hash browns, margarine, onion, soup, benefiber powder, sour cream, cheese and ham; mix well.   Pour in prepared pan.   Top with bread crumbs.   Bake uncovered 1 hour.  Serves 6 - 8.

Home Sweet Home Meat Loaf

Ingredients:
1 can (8 0z) Hunts Tomato Sauce
2 Tablespoons firmly packed dark brown sugar
1 lb. ground sirloin beef
1 can (14.5 oz) Hunt's Diced Tomatoes
1 cup dry unseasoned bread crumbs
2 eggs, lightly beaten

Directions:
1.  Preheat oven to 400 degrees.  Spray pan with cooking spray.  Set aside.  Mix tomato sauce and sugar in small bowl; set aside.
2.  Combine meat, diced tomatoes, bread crumbs, and eggs; shape into a loaf in prepared pan.
3.  Bake 30 minutes.   Remove from oven; pour tomato sauce mixture over meat loaf.   Reduce oven temp to 350 degrees.  Bake an additional 25 to 30 minutes, or until meat loaf is no longer pink in center.   Let stand 10 minutes before cutting into 6 slices to serve.

Mrs. Estelle Barnett's Broccoli & Rice Casserole

2 cups cooked rice

1 bag frozen chopped broccoli (12 or 16 oz.)
1 can cream of chicken soup
1/2 cup milk
1 cup chopped onion
1/2 cup oleo
8 oz. jar cheese whiz
1 tbsp lemon juice
Salt & pepper to taste


Cook broccoli in 1 cup boiling water. Saute onion in oleo. Mix soup, milk, lemon juice and cheese whiz and simmer until cheese is melted. Add broccoli and rice and mix well. Bake 30 -35 minutes in buttered casserole dish.

Pork Tenderloin with Caramelized Onions

2 large sweet onions, thinly sliced

2 lb. pork tenderloin (I use the kind with 2 in a pack)

salt and pepper

2 Tbsp butter

2 Tbsp sugar

Preheat oven to 350 degrees.   Lightly grease 1 9x13 glass baking dish.   Lay tenderloin in dish and generously salt and pepper.  Put onion slices in large microwave bowl with butter and sugar.  Microwave onions for 10 minutes, stirring after the first 5 minutes.  Once the onions are cooked, spoon them over the tenderloin.   Bake for 45 to 50 minutes or until no longer pink in center (you can put a meat thermometer in the center if you have one.... it should register 160 degrees).



Sausage Balls

3 cups Bisquick

16 oz. colby jack shredded cheese

1 lb. sausage

1 1/4 cups water

Put all ingredients in a large bowl.    I use my eletric mixer.   This may sound weird... but I do not brown my sausage first.   Mix all together well, and drop onto a cookie sheet (I use a scoop and line my cookie sheet with parchment paper).   Bake at 375 degrees for 18 to 20 minutes.

Cheesy Potato Soup

8 baking potatoes cut into chunks, boiled until fork tender (about 30 minutes)

1 onion

5 chicken bouillion cubes

1/2 stick butter

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of onion soup

1 large can pet milk

1 lb. velvetta

Chop onion up fine.    Put in bowl with the 1/2 stick of butter and bouillion cubes.   Cook in mircrowave for about 4 1/2 minutes.   While the potatoes are boiling, mix together the onion mixture, soups, pet milk, and Velvetta cheese (cut into small chunks).  Microwave all of this for about 12 minutes, stopping every 4 minutes to stir.   When the potatoes are fork-tender, drain them and reture them to large pot.   Pour the cheesy soup mixture over the potatoes.   Let simmer together for about 15 to 20 minutes, then serve with breadstick or crackers.  I make my own breadsticks as follows:

8 to 10 slices regular white bread

butter flavored non stick cooking spray

Paula Deen's "silly salt" or lemon pepper seasoning

Slice bread each slice of bread 3 times (so you have 4 breadsticks per slice).   Lay out on a foil-covered baking sheet.   Cover with butter flavored cooking spray, then sprinkle with "silly salt" or lemon pepper seasoning.



Weight Watchers Potato Soup

32 oz. Fat Free Chicken Broth

1 Pkg. Pioneer Peppered Gravy Mix

1/2 cup warm water

32 oz. Ore Ida Hashbrown (Southern Style Cubed)

Bring chicken broth to a boil.   Whisk gravy with water and add to broth.   Add Hashbrowns and cook 30 minutes on medium heat.

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.