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!