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