Recipe 2012

Monday, September 17, 2012

51st annual

Recipe Edition

Dawn Sumrall’s Crawfish Beignets with Sweet Jalapeno Dipping Sauce won over the judges to take top prize in the Enterprise-Journal’s 51st annual Recipe contest.

PHILIP HALL | ENTERPRISE-JOURNAL

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

ENTERPRISE-JOURNAL

RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

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Crawfish beignets take top prize Dipping sauce gave it extra push

BY RHONDA DUNAWAY ENTERPRISE-JOURNAL

The first-place winner of the 51st annual Enterprise-Journal Recipe Edition said she’s been one of the edition’s biggest fans for 20 years.

Dr. Dawn Sumrall, a busy associate at McComb OB-GYN, topped the hundreds of submitted recipes for her Crawfish Beignets with Sweet Jalapeno Dipping Sauce.

Sumrall, of Summit, said she enjoys cooking and collecting cookbooks, and she’s got the last 20 years of the newspaper’s recipe editions.

Sumrall also loves spending time with her family and friends on her family’s farm near Liberty, which is where she developed the winning recipe.

She said she developed her crawfish recipe out of the creativity that necessity often brings.

“Sometimes good things happen when you don’t have everything you need, and you have to get creative,” Sumrall said.

“It was Memorial Day weekend and we were at the farm. I was trying to make a fritter recipe and I needed baking soda. And the farm was far away

‘I come from a long line of Cajun cooks.

My grandmother owned a restaurant in New Orleans and my son just finished culinary school.’

Dr. Dawn Sumrall On her family cooking tradition n

from any grocery store. So, I just used what I had. It just came together, and everyone loved it. Everyone said I should enter it in this year’s recipe competition.”

PHILIP HALL | ENTERPRISE-JOURNAL

Dawn Sumrall’s top prize-winning Crawfish Beignets with Sweet Jalapeno SEE SUMRALL, PAGE 4 Dipping Sauce are a favorite with her family.

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RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

SUMRALL: Finds many favorite recipes in E-J edition FROM PAGE 3 CRAWFISH BEIGNETS WITH SWEET JALAPENO DIPPING SAUCE

The last time Sumrall entered the recipe contest was in 2005, the year Hurricane Katrina struck.

Maybe there’s a trend here. This year’s she submitted the crawfish recipe in the days surrounding Hurricane Isaac.

Sumrall comes from a family that enjoys good food and cooking.

“I come from a long line of Cajun cooks,” she said. “My grandmother owned a restaurant in New Orleans and my son just finished culinary school.”

Son Austin recently graduated with honors from the Culinary Institute of America in Hyde Park, N.Y., and he’s getting married in October.

Sumrall said she has enjoyed collecting the Enterprise-Journal’s annual recipe editions because she likes to pull them out and make dishes for special meetings and family occasions. So, winning first place in the recipe contest was a special honor for Sumrall.

“I was very surprised to win,” she said. “My family was very excited for me, too, because they know how I am. My son said, ‘Way to go Mom!’ “So, it was funny (to be the winner), because every October for Bunco I’ll make all the winning recipes. I’ve done that for 20 years — ever since I’ve lived here. They’re always a bunch of just really great recipes,” she said.

During a visit to her home, Sumrall had a batch of the beignets cooking for her Bunco night in her bright white and wood-paneled kitchen.

Her white and yellow tabby cat, “Kevin Bacon,” meowed close by in case the cook felt generous with the crawfish treats.

Sumrall walked to a cabinet near the breakfast nook and pulled from her collection of old Enterprise-Journal recipe editions as she talked about her love of food.

“Evelyn Garner, winner, 2004,” she said.

“That’s the Greek Pasta Salad recipe. That’s my daughter’s favorite. I make it every year for her birthday. I make it for horse shows too, because it travels well. That recipe has been all over the country.”

Her daughter Laura is an accomplished equestrian who is a member of the national champion equestrian team at Texas A&M University, where she is attending on a four-year scholarship following her graduation from Parklane Academy.

Sumrall said she uses the recipes a lot during the holidays. A family favorite in high demand every Thanksgiving is a crawfish cornbread she got from

BEIGNETS: 2 cups flour 1 pound Louisiana crawfish 1 teaspoon baking powder 1 package yeast, softened in 1 cup of warm water with 2 teaspoons sugar 1/2 bunch green onions, chopped fine 1/2 bell pepper or poblano, small dice 2 teaspoons grated lemon zest Salt to taste Peanut oil for frying

PHILIP HALL | ENTERPRISE-JOURNAL

Dawn Sumrall, a busy OB/GYN, loves to find time to cook for family and friends.

the collection.

When Sumrall’s batch of beignets were ready, she dished them out with her original Sweet Jalapeno Dipping Sauce drizzled over the top.

The beignets have a delicate crispy outer layer and a deliciously soft seafood flavor inside.

The lightly sweet jalapeno sauce make the beignets a treat perfect for brunches or special dinners.

For more recipe ideas join the crowd at the Taste of Home Cooking School at 6:30 p.m. Tuesday in the Hurst Auditorium at Southwest Mississippi Community College. Doors open at 5:30 p.m. Tickets are $5 and available at the Enterprise-Journal while supplies last.

Participants are asked to bring a canned food item for the McComb Interdenominational Care Association.

Deals Are Always Cooking at...

CORNER DRUG STORE of Magnolia!

Stop by today and see our specials!

101 W. Railroad St. Magnolia 601-783-2321 Registered Pharmacist John Roberts

DIRECTIONS: Sift flour, salt and baking powder together. Stir in yeast/water mixture.

Add buttermilk to make a thick batter. Fold in crawfish, peppers, green onions and lemon zest. Let batter rest 10 minutes.

Heat one inch oil in large cast iron skillet over mediumhigh heat. Drop batter by spoonfuls and cook until golden brown, about 3 minutes.

Drain on paper towels and serve hot with homemade sweet jalapeno relish.

If you are too busy to make relish, store bought Thai sweet red chili sauce is good, too.

RELISH: 1 small jar of jelly: (apple, plum, or jalapeno) Scant 1/4 cup chopped red and green jalapenos 1/2 cup finely chopped onion 1 cup sugar 1/4 cup apple cider vinegar 1/2 teaspoon salt Lemon or orange zest Sweat onions and peppers with salt over medium low heat until soft.

Add vinegar and sugar and cook over medium low heat until reduced and slightly thickened. Stir in jelly until melted. Add zest.

Serve as dipping sauce.

Dawn Sumrall, Summit

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RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

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Whatley scores double win with dishes Judges impressed by Curried Pear Chicken, Apple Ginger Pork Chops

BY KAREN FREEMAN ENTERPRISE-JOURNAL

Jess Whatley loves the art of cooking and she has appreciative fans in her family. Chief among them is her husband of less than a year, Josh.

“My husband loves to eat,” Jess says, adding that she takes pride in being able to feed him healthy, creative meals.

“Food brings people together,” she says. “That minute when everything and everyone comes together is peaceful and harmonizing. It’s more than physical nourishment. Food is the great equalizer. That and music.”

Judges for the Enterprise-Journal’s 2012 Recipe Edition apparently felt Whatley’s sincerity equalled wonderful dishes. Two of her recipes placed in the top four this year.

Whatley won second place for her Curried Pear Chicken and third for her Apple Ginger Pork Chops. The flavorful ingredients in both dishes won over the judges.

“The chicken is the perfect fall dish, and the same goes for the pork chops,” they said.

Whatley, 35, grew up in Memphis, Tenn. She confesses she didn’t have the healthiest relationship with food growing up, and adds that she was always very thin.

But in the past few years, Whatley has found many things — the love of her life and peace through her faith in God. She’s relied on that faith many times in the time she’s been in McComb.

She and Josh met at Cornerstone Church, where Jess was a member and volunteer in its food mission. She was diagnosed with a brain tumor and has epilepsy and fibromyalgia. A physician told her she could expect to be blind in a year and dead unless she lost weight that she had put on.

She underwent many medical tests, including painful spinal taps.

Two days before her Feb. 24 wedding, she was scheduled for spinal tap No. 6, and she discussed the procedure with her physician.

“I told her I wanted to be able to walk down the aisle,” Whatley says.

But, to her amazement, her doctor told her the tumor was gone.

Whatley takes life one day at a time, and she takes great satisfaction in helping others.

“I really believe I have a service heart for others,” she says. “Advocacy has always been my passion.”

Part of that service is cooking, and Whatley tries to make dishes that are simple, yet flavorful.

“I cook around things I find on sale.

I build the meal around that,” she says.

“I make menus for the week and sit down and make my grocery list. I try to use up what we have on hand.”

She also likes to create her own recipes, and she compiles cookbooks in her spare time — including one she’s preparing for her 17-year-old collegebound son, Seth, in Tennessee.

Seth, she says, is another of her No. 1 fans, and encourages his mom to write down her cooking tips.

“Even when I have the recipe, I like to change it up. And I don’t really measure. I do it by sight,” she says.

One of her first marital recipe challenges was making Southern fried pork chops for Josh.

“He loves pork, and he begged me to cook him fried pork chops,” she says.

“I’d never done that before, but I made them, and he thought they were the best pork chops he’d ever had.”

His favorite chicken dish is the Curried Pear Chicken, which builds on Eastern flavors.

Whatley, who holds a degree in special education, likes watching the Food Network, and her husband likes the show, “Chopped.”

KAREN FREEMAN | ENTERPRISE-JOURNAL

Jess Whatley hit the jackpot with her Curried Pear Chicken, left, and her Apple Ginger Pork Chops, right.

In their rented duplex, she’s made her favorite room — the kitchen —a bright, cheery place. She painted the walls red and put up new wallpaper.

Josh built a cabinet to hold her spices, and Jess painted it bright green.

Whatley doesn’t like to use prepackaged foods. She’ll take ramen noodles — “every college student’s low-cost food” — throw out the flavor

packets, and use the noodles for dishes.

If she can’t use fresh foods, she opts for frozen over canned.

The end results of her careful planning, shopping and preparation are flavorful dishes that please her and her husband.

“I want to cook something good for him and something good for him,” she says.

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

Curried Pear Chicken wins second place; Apple Ginger Pork Chops 3rd

CURRIED PEAR CHICKEN 2 boneless, skinless chicken breasts 1/4 teaspoon salt Pepper 4 teaspoons olive oil, divided 1 pear, peeled, cored and thinly sliced 2 tablespoons shallots, chopped 1/2 teaspoon curry powder 1/4 cup white cooking wine 1/4 cup chicken broth 2 tablespoons coconut milk 2 teaspoons fresh cilantro, chopped 2 teaspoons fresh mint, chopped

Season chicken on both sides with salt and pepper.

Heat 2 teaspoons olive oil in a skillet over medium-high heat.

Add chicken and cook until browned on both sides, about 3 minutes per side.

APPLE GINGER PORK CHOPS 4 pork chops (I use center cut bone-in) 1/4 cup apple cider vinegar 2 tablespoons olive oil 2 teaspoons fresh ginger, minced 1 teaspoon garlic, minced 2 tablespoons lemon juice 1 teaspoon salt 1 teaspoon pepper 1/4 cup white cooking wine 1 cup yellow onions, sliced to about 1/4-inch thickness 2 cups apples, cored and sliced to about 1/4-inch thickness (I use Golden Delicious apples, but it’s just personal preference) 1/2 cup golden raisins (use dark raisins with red apples for better flavor) 2 tablespoons butter Transfer the chicken to a plate and cover with foil to keep warm. Reduce heat to medium. Add 2 teaspoons olive oil to the skillet. Add pears, shallots and curry powder.

Cook, stirring, until softened, about 3 minutes. Add cooking wine and broth.

Bring to a simmer. Cook until slightly thickened, about 3 minutes.

Return chicken to the skillet. Reduce heat and simmer until chicken is cooked through, about 4 to 6 minutes.

Transfer chicken to 2 plates. Add coconut milk, cilantro and mint to the skillet. Stir to combine.

Season with salt and pepper, if desired.

Spoon over chicken.

Jessica Whatley, McComb

Mix vinegar, 1 tablespoon olive oil, ginger, garlic, lemon juice, salt and pepper together. Pour into a Ziploc bag over pork chops. Turn to coat chops. Marinate in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees.

In a skillet, heat 1 tablespoon olive oil.

When hot, add chops. Brown on both sides. Remove from heat onto a baking sheet. Place sheet into oven and bake for 20 minutes.

In the same skillet, add cooking wine, then onions, apples and raisins. Cook several minutes, stirring frequently, until apples and onions are tender. Add butter.

Reduce heat to simmer. Remove pork chops from oven and place into the skillet. Stir. Serve immediately.

Jessica Whatley, McComb

ENTERPRISE-JOURNAL

RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

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Melancon takes the cake in 4th place Lemon Coconut Cream Cake rounds out contest

BY KAREN FREEMAN ENTERPRISE-JOURNAL

Brenda Melancon is at home in the kitchen. Give her the ingredients and the time, and she’ll whip up a dish sure to put smiles on faces.

And she has the brass to prove it.

Her dining area wall is lined with award plaques from Better Homes and Gardens, Taste of Home and other food specialists for her dishes. She’s been recognized by the Cooking Club of America, Family Circle and Taste of the South, among others.

She can add fourth place in the Enterprise-Journal’s 2012 Recipe Contest with her Lemon Coconut Cream Cake. Judges said they liked that the cake was “from scratch,” and they said the glaze married well with the cake.

The Louisiana native and her husband Mike moved to McComb following after Hurricane Katrina. They lost their home in Waveland, where they had moved in 2002, along with many of their possessions in the storm.

“I lost all my recipes. Water took it all,” she said.

They had spent time in Mississippi and wanted to return.

“We always wanted to come back to Mississippi. The people here are so friendly,” she said.

A retired bookkeeper, Melancon loves to cook — especially bake — for fun.

“I love to bake and give it all away,” she said.

She said Mike is her “very good critic,” because if he doesn’t like something – which is rare — he’ll tell her.

“I bake almost every day, but it’s harder now,” she said.

She’s referring to the challenges of life after polio, which she contracted at age 9 months. She still wears a leg brace and uses a wheeled walker to get around in

LEMON COCONUT CREAM CAKE 1 cup butter or margarine, softened 2 cups sugar 4 eggs, separated 22/3 cups cake flour 4 teaspoons baking powder 1 cup evaporated milk 11/2 teaspoons lemon extract 1 cup shredded coconut Preheat oven to 375 degrees. Grease and flour three 9-inch cake pans. Set aside.

Cream butter and sugar with an electric mixer on medium speed until fluffy. Add egg yolks, beating until blended. Stir together flour and baking powder. Add alternately with milk, beginning and ending with flour. Stir in extract and coconut. Beat egg whites on high speed until stiff.

Fold into batter.

Pour batter evenly into prepared cake pans. Bake for 20-25 minutes or until wooden pick inserted near center comes out clean.

Cool in pans on wire rack for 10 minutes. Remove from pans and place on wire racks to cool completely before frosting.

FROSTING: 15-ounce can cream of coconut 1 tablespoon cornstarch KAREN FREEMAN | ENTERPRISE-JOURNAL 11/2 tablespoons lemon juice 2 egg yolks, slightly beaten Brenda Melancon of McComb finds the best seat in the house — just outside 11/2 cups coconut her favorite room, the kitchen.

In a heavy sauce pan combine all inher kitchen. She also suffers from fi- pointments. One of the biggest, she said, gredients except coconut. Bring to boil bromyalgia, so pain is a constant com- was the year she was in the top 12 in a over medium heat, stirring occasionalTaste of Home national contest. panion. ly. Reduce heat and continue stirring “They wanted me to go to Branson, until mixture coats spoon, about 10 Melancon’s mother was a dietitian, so she was aware of good food and the Mo., but I couldn’t go. I couldn’t stand up minutes. Remove from heat. Add cofor that long, and I had to decline because conut. Cool completely before frosting things that were good for you.

“I just always loved to be in the kitchen they wanted me to make it two days in a layers between and on sides. 12 servand have always loved to cook,” Melan- row. That really was a disappointment.” ings These days, Melancon is just glad to be con said.

Brenda Melancon, Though she’s received a lot of praise well enough to still enjoy whipping up McComb for her cooking, she’s also had disap- batters and turning out dishes with love.

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

SOUPS, SALADS & APPETIZERS n

I-CAN'T-BELIEVE-IT’S-SALAD! can use shrimp or combination, but if HEARTY CHICKEN SOUP using raw shrimp, add them after SALAD: 2 quarts water about 15 minutes of cooking the other 2 leg quarters, skin removed 1 box of fresh organic salad greens ingredients to ensure they get done.)

1 small onion, chopped 1 crisp pear or apple, chopped Sauté onions and bell pepper in but1 stalk celery, chopped 1/3 cup toasted walnuts or pecans ter until soft. Add remaining ingredi5 gold potatoes, cubed 1/4 cup Craisins (optional) ents, except crawfish, and simmer on 14-ounce can diced tomatoes 1/3 cup crumbled goat cheese low heat for about 30 minutes.

1 can cream of chicken soup 1 to 2 tablespoons fresh chopped Stir constantly so that it does not 1 tablespoon Slap Ya Mama season- chives for garnish stick. Add crawfish and heat thor- ing VINAIGRETTE: oughly. If you use skim milk and de10 slices jalapeno peppers (from jar) 1 tablespoon minced garlic crease the butter, this is a delicious 1 jar Mexican giardiniera peppers, 3/4 cup extra virgin olive oil low-fat dish. drained 1/4 cup raspberry balsamic or balAlma Dripps, 2 cups cut okra samic vinegar Summit 1 can tomato paste Squeeze of lemon juice (optional) 1 tablespoon brown sugar Combine chicken leg quarters, 1/2 teaspoon sea salt onions, bell pepper, celery and potaHOMEMADE CHICKEN NOODLE SOUP 1/4 teaspoon freshly ground pepper 5 to 6 boneless skinless chicken toes. Boil in water until done. Remove Prepare vinaigrette. Measure inbones and cut up the meat. Return to breasts pot and add all other ingredients. Let gredients and place in jar with lid.

1 stick of butter cook on medium heat for about 20 Shake well.

1 package egg noodles Adjust flavors to taste. Store in re1 large can of chicken broth or 2 minutes. frigerator while you make the fresh salsmall cans Nedra Taylor, ad. This will make enough dressing for 2 cans cream of chicken soup Magnolia several salads.

Salt and pepper to taste Combine the salad ingredients in a Boil boneless skinless chicken PINEAPPLE SALAD serving bowl, reserving some of the breasts in water with butter. Add salt 1 large can crushed pineapples apple, walnuts and goat cheese for garand pepper to taste. When chicken is 5.1-ounce box peach Jello EASY SEAFOOD CORN POTATO SOUP nish. done remove from water and shred 2 cups buttermilk 4 cans cream of potato soup Toss lightly with vinaigrette and chicken.

1/2 cup chopped pecans 3 cans cream corn sprinkle with reserved toppings and Return shredded chicken to water 8 ounces whipped topping 3 soup cans milk (I use skim) and add chicken broth, cream of 1 can Rotel tomatoes Put crushed pineapple in a pan and chives. Bon Appétit!

Anne Tullos, 16 chicken and egg noodles. Continue to bring to a boil. Add peach Jello. Stir un1 medium onion McComb cook on low until soup thickens and til dissolved and cool. Add 2 cups but1 bell pepper noodles are tender.

1 bunch green onions termilk when thick. Fold in whipped Menessa Cooksey, 1 stick butter ( I use about ½ stick) topping and pecans.

McComb 1 to 2 pounds crawfish tails (You Juanita Holmes HAM & POTATO SOUP 31/2 cups peeled, diced potatoes 1/2 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced ham 31/4 cups water 2 tablespoons chicken bouillon 1 large cube 1/2 teaspoon salt 1 teaspoon pepper 3 tablespoons butter 2 cups milk 5 tablespoons all-purpose flour Combine potatoes, celery, onions, ham and water in a pot and bring to a boil. Cook over medium heat until potatoes are tender, 10 to 15 minutes.

Stir in bouillon, salt and pepper.

In separate pan, melt butter over low heat and whisk in flour with fork.

Stir constantly until thick, about 1 minute. Slowly stir in milk. Stir on medium heat, 4 to 5 minutes. Stir into pot with soup and cook.

Donna Tolar, Tylertown

L-R; Dr. Brian Remley, Dr. Dawn Sumrall, Dr. Aimee Robinson and Dr. James Nobles

205 Marion Avenue • McComb • 601-684-9116 • www.mccombobgyn.com

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RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

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SOUPS, SALADS & APPETIZERS n

CHEESE RING 2 cups fancy shredded cheddar cheese 1 cup mayonnaise 1/2 cup chopped pecans 1/2 tsp red cayenne pepper 1 tablespoon garlic powder 1/2 medium onion, chopped 1 jar strawberry preserves Mix the cheese, mayonnaise, pecans, cayenne pepper, garlic powder and onion with your hands. Spray a round dish with cooking spray.

Using a small cup for a hole, form a ring with the mixture. Allow to set in refrigerator until solid. Flip onto a plate.

Pour preserves into the hole. Serve with crackers.

Donna Tolar, Tylertown

DELICIOUS HUMMUS 16-ounce can chick peas, drained and well-rinsed (I have substituted great northern beans) 1/4 cup tahini (sesame paste) 2 large cloves garlic, chopped 5 tablespoons fresh lemon juice (about two lemons) 1/4 cup olive oil 1 teaspoon coarse salt 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper (optional) 1/4 cup warm water Place all ingredients except water in a food processor and process for about 2 minutes. Remove lid and scrape down sides. Add water and process briefly again. Scrape down sides. The mixture should be somewhat coarse and not quite runny. Add a bit more water if needed.

MEXICAN DIP Refrigerate for four hours to allow fla8 ounces cream cheese vors to meld. The consistency will thick1 can chili (no beans) en to a firm paste. Great with veggies, 1 small can chopped green chilies crackers or chips.

1 cup green onions, chopped Alma Dripps, 1 cup grated cheddar cheese Summit Layer the above ingredients in shallow casserole dish. Bake at 350 degrees for 15 minutes. Serve with Doritos or SPICY CRACKERS Fritos.

1 box of saltine crackers Linda Durham Laird, 1 envelope Hidden Valley Ranch dry Magnolia dressing 1 cup canola oil 1 tablespoon ground red pepper (1/2 PIMENTO AND CHEESE 8-ounce container of whipped cream tablespoon if you want it less spicy) 1 gallon Ziploc bag cheese Empty the four sleeves of saltine 4 tablespoons Hellman’s mayonnaise crackers in a gallon Ziploc bag.

1 small jar pimentos In a bowl, mix canola oil, Hidden Val1 teaspoon finely grated Vidalia ley Ranch dry dressing and ground red onion 8-ounce bar of cheddar cheese, pepper. Pour over crackers and shake, shake, shake…. Enjoy. hand-shredded Menessa Cooksey, 1/2 teaspoon garlic powder McComb Kosher salt and freshly ground pepper to taste Mince pimentos along with juice in PEA BALLS food processor. Add onion, cream To 1 cup cooked left-over peas, cheese, mayonnaise and seasoning in mashed, add: food processor and blend together with 1 egg pimentos. Pour mixture into bowl and 1 onion, finely chopped fold shredded cheddar into mixture.

1 jalapeno pepper, chopped Refrigerate overnight. If mixture too 3/4 cup self-rising flour. thick, add mayonnaise until desired Mix together and form into small consistency. Serve with crackers or on balls, like hushpuppies. Fry in deep frybread. er. If needed, add 1/4 cup milk to make Kim Tynes batter thick.

Jayess Juanita Holmes

QUICK TOMATO BITES 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup green onions chopped 1/2 bag of real bacon bits Loaf of French bread Sliced tomatoes Mix mayonnaise, sour cream, green onions and bacon bits together. Put in refrigerator for at least one hour.

Slice bread to desired thickness. (Can be toasted in the oven if desired.) Spread a teaspoon of mixture on each slice of bread, place a slice of tomato on each, add salt and pepper to taste and enjoy.

Joan Cooper, McComb

TAIL-GATIN’ MINI MUFFULETTA WRAPS 1 package Italian sandwich wraps 12 slices Swiss cheese, cut in half 12 slices Provolone cheese, cut in half 12 thin deli slices ham 12 salami slices 12 turkey slices (deli style is best) Olive spread: 16-ounce jar Italian giardiniera mix 12-ounce jar pimento stuffed olives Large can black olives 2 teaspoons vinegar 3 to 4 tablespoons olive oil (Makes about 1 quart) In food processor, pulse the Italian mix and both olives until coarsely chopped. Add vinegar and olive oil.

Pulse again to mix well. Refrigerate 2 to 3 hours.

MACARONI SALAD Start with small ends to roll the Two 8-ounce packages elbow macawraps. Spread 3 to 4 tablespoons mixroni (Cooked and cooled) ture on each wrap. Layer meat and 4 carrots, chopped fine cheese and roll up and slice. Each wrap 1 purple onion, chopped fine will make 2 to 3 rolls, depending on size 2 stalks celery, chopped fine you want.

1 red bell pepper, chopped fine Can use 12-pack of dinner rolls for 3/4 cup white vinegar wraps.

1/2 cup sugar Jackie Powell, 1 can Eagle condensed milk Jayess 2 cups mayonnaise Mix vinegar and sugar and bring to a boil, then let cool.

SHRIMP MOUSSE Mix with condensed milk and may8-ounce package cream cheese onnaise. Stir together well and mix with 1 can tomato soup macaroni. Make the day before because 2 tablespoons unflavored gelatin it tastes better after it sets overnight.

1/2 cup water Nora Devine, 1 cup mayonnaise McComb 2 tablespoons lemon juice 2 tablespoons chopped green onion 3 cups cooked chopped shrimp (seaMARINATED STRING BEANS 2 cans cut green beans, well drained soned) 1/2 teaspoon paprika 1 small jar pimentos, sliced and well Salt and pepper to taste drained Dash of Worcestershire 1 onion, preferably sweet or red, thin2 tablespoons horseradish, optional ly sliced in half rings Heat tomato soup. Melt cream 1/2 cup finely chopped celery Put all ingredients into a bowl and cheese in it and mix well. Mix gelatin in water, and when it’s dissolved, add cover with the marinade. tomato juice mixture to it. Stir in all othMARINADE: er ingredients into the cooled mixture.

1 cup oil Pour into a mold greased with mayon3/4 cup vinegar naise.

1/2 teaspoon onion powder Refrigerate at least six hours, prefer2 tablespoons sugar ably overnight. When ready to serve, 2 teaspoons paprika loosen edges gently with a knife. Cover Salt and pepper to taste.

Let stand covered in refrigerator for with serving dish and invert onto it.

12 hours or longer — up to a week. Garnish with fresh parsley.

Andréa Ducros Walle, Serve over shredded lettuce.

Liberty Andréa Ducros Walle, Liberty

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

SOUPS, SALADS & APPETIZERS

MISCELLANEOUS

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CREAMY CHEEZY GARDEN SPAGHETTI 1/2 pound fresh broccoli, broken into florets 11/2 cups small sliced zucchini 11/2 cups sliced fresh mushrooms 1 large carrot, thinly sliced 10 to 12 cherry tomatoes, halved 11/2 tablespoons olive oil 8 ounces uncooked spaghetti 1/4 cup chopped red onion and 1/4 cup sliced scallions 3 cloves minced garlic 2 tablespoons butter 2 tablespoons self-rising flour 1 crushed chicken bouillon cube 1 teaspoon dried thyme 2 cups milk 1/2 cup each: shredded Swizz, shredded Mozzarella and shredded Parmesan cheeses Cook spaghetti, rinse, drain and set aside. In a large skillet, add first five vegetables to olive oil and cook until tender. Remove from heat and set aside.

In another large skillet, add butter and saute onions and garlic. Stir in flour, bullion and thyme. Whisk in the milk and cook until thick. Add cheeses until melted.

In large bowl, add spaghetti and vegetables. Toss well and serve hot or cold. I like to serve this at room temperature. Refrigerate leftovers. Serves 5 to 6.

Jackie Powell, Jayess

APPLE SALAD 1/2 cup flour 3/4 cup sugar 1 cup cream (half and half) 1 large can crushed pineapple 1/2 stick butter 3 large apples, diced 1 cup pecans 1 small carton Cool Whip, optional Sift flour and sugar together. Mix with cream and pineapple and bring to a boil. Let thicken. Remove from heat.

Add butter and pour over apples and pecans that have been mixed together.

Spread Cool Whip on top.

Ocea Rae Davis, Tylertown

CHA-CHA CHICKEN SALAD 8-ounce package cream cheese, softened 1 cup mayonnaise 2 teaspoons curry powder 1 teaspoon salt 6 cups cooked chicken 8-ounce can crushed pineapple 2/3 cup orange-flavored sweetened dried cranberries 1 cup chopped roasted salted almonds Whisk together cream cheese and next 3 ingredients in large bowl. Stir in chicken, pineapple and cranberries until blended.

Spoon mixture into a plastic wraplined 8-inch cake pan. Cover and chill at least 8 hours. Invert onto cake stand.

Remove plastic and gently press alTEX-MEX EGGROLLS WITH CREAMY monds onto sides. Garnish with herbs.

CILANTRO DIPPING SAUCE Very pretty dish for receptions, show5-ounce package Spanish rice mix ers, etc. Serve with assorted crackers 1 teaspoon salt 1 pound hot sausage Jessi Powell, 15-ounce can black beans, rinsed Jayess and rained 10-ounce can Ro-Tel tomatoes BACON TOMATO CUPS 2 cups shredded Monterey Jack 8 slices crisp bacon cheese 1 medium tomato, seeded and 6 green onions, chopped chopped 1 package taco seasoning mix (Re3 ounces Swiss cheese, grated serve 2 teaspoons for sauce, recipe fol1 tablespoon basil lows.)

1/2 cup mayonnaise 28 egg roll wrappers 10-count can flaky biscuits 1 large egg, beaten Mix all ingredients except biscuits.

Oil for frying Cut each biscuit into 3 equal pieces.

Cook rice according to package di- Put in mini muffin pan and press bisrections, using the salt. Cool complete- cuit around sides of the muffin pan. ly.

Put mixture in the biscuit and bake 15 Cook sausage, drain and cool. Stir minutes at 350 degrees. together beans, tomatoes, cheese, Nell Whittington, onions and taco mix. Spoon 2 tableTylertown spoons of mixture onto each egg roll.

Roll and seal edges with egg mixture.

Serve with dipping sauce.

DIPPING SAUCE: 10-ounce can Ro-tel tomatoes 4 ounces cream cheese, softened 1 cup loosely packed cilantro 1/2 cup sour cream 3 garlic cloves, minced Reserved 2 teaspoons of taco mix Process in blender or food processor until smooth. Makes 28 rolls.

Jessi Powell, Jayess

FARMHOUSE MACARONI & CHEESE This recipe is an adaptation of Chef Joanne Bondy, from the Old Hickory Steakhouse in Dallas. She serves it with a spice rubbed Angus filet, but it is great alongside pork or even fried chicken.

Beware: You must work like a farmer to eat this many calories!

INGREDIENTS: 1/2 pound dry pasta (I like to use a curly pasta like radiatore or fusilli) 1/2 head small cauliflower, broken into small pieces 1 cup heavy cream 2 tsp whole grain Dijon mustard 2 pinches nutmeg 2 cups grated Swiss cheese (Gruyere is best) 4 ounces cream cheese 1 egg, beaten 1/2 cup freshly grated parmesan 2 cups Panko bread crumbs 1/2 stick butter, melted 1 tablespoon sweet paprika Fresh herbs, such as parsley, basil and chives 3 tomatoes, sliced Salt and pepper to taste Preheat oven to 350 degrees F. Bring large pot of salted water to a boil. Add pasta. Just before pasta is finished, add cauliflower. When both are al dente, strain and set aside in another bowl.

In same pot, heat cream, then transfer pasta and cauliflower back to pot.

Add mustard and nutmeg. Cook over medium low heat until slightly thickened. Fold in Swiss and cream cheese

and remove from heat, then stir in egg.

Pour into a 9x13-inch baking dish.

Mix together Parmesan, paprika, bread crumbs and herbs. Top with crumb mixture then slices of tomato. Sprinkle with salt and pepper. Bake about 30 minutes until bubbly and brown. Serves 8.

Dawn Sumrall, Summit FOOL-PROOF MAPLE SYRUP Bring one cup of water to a boil.

Add two cups sugar and stir until it dissolves. Add 1 teaspoon maple flavoring. Store in refrigerator.

Renee Timmons, McComb (Recipe passed down from her mother, Jean Garman.)

COFFEE PUNCH 2-ounce bag French Vanilla Community Coffee (I buy the 12-ounce bag at Walmart and measure out 4 tablespoons to equal 2 ounces.)

1 cup sugar 1 cup powdered creamer 1 quart vanilla ice cream.

Make coffee using 12 cups of water and pour into a large bowl Stir in creamer and sugar Mix well and freeze Take out of the freezer and let sit until soft enough to slush, about 2 hours.

Add ice bream to the coffee slush and blend well. Serve.

Alma Dripps, Summit

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RECIPE EDITION 2012 BREADS n

MY BANANA BREAD HONORABLE MENTION: 4 ripe bananas (the riper, the better) PRALINE APPLE BREAD 1 cup sugar 1½ cups chopped pecans, divided 1 egg 8-ounce container sour cream 1½ cups self-rising flour 1 cup granulated sugar 1/4 cup melted butter 2 large eggs Mash bananas well. Stir in sugar and 1 tablespoon vanilla extract remaining ingredients.

2 cups all-purpose flour Bake in greased loaf pan at 325 de2 teaspoons baking powder grees for approximately 1 hour.

1/2 teaspoon baking soda Great for Christmas gifts and freezes 1/2 teaspoon salt well.

1½ cups finely chopped, peeled apAlma Dripps, ples (about 3/4 pound) Summit 1/2 cup butter 1/2 cup firmly packed light brown sugar DELICIOUS CRACKLIN’ CORNBREAD MUFFINS Preheat oven to 350 degrees. Bake 2 cups cornmeal 1/2 cup pecans in a single layer in a 1 teaspoon baking soda shallow pan for 6 to 8 minutes or until 2 teaspoons sugar toasted and fragrant, stirring after 4 2 cups buttermilk 1 cup pork cracklins, chopped into minutes.

Beat sour cream and next 3 ingredipieces ents at low speed with an electric mixer 2 tablespoons vegetable shortening Preheat oven to 350 degrees. Grease for 2 minutes or until blended.

Stir together flour and next 3 ingredi18- to 24-cup muffin tin generously with shortening. Mix cornmeal, baking ents, add to sour cream mixture, beatsoda and sugar together in a bowl. Add ing just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter inbuttermilk. Stir to combine well.

Add cracklin’ pieces to batter. Pour to a greased and floured 7x5- inch loaf about 1/4 cup batter into each muffin pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans in cup. batter.

Bake for 30 minutes.

Bake at 350 degrees for 1 hour to 1 Jessica Whatley, hour and 5 minutes, or until a wooden McComb pick inserted into center comes out clean, shielding with aluminum foil afCRACKLING CORNBREAD ter 50 minutes to prevent excessive 2 cups plain cornmeal browning. Cool in pan on a wire rack 10 1 cup self-rising flour minutes, remove from pan to wire rack.

1 teaspoon salt Bring butter and brown sugar to a 1/2 teaspoon baking soda boil in a 1 quart heavy sauce pan over 1 teaspoon sugar medium heat, stirring constantly. Boil 1 1egg minute. Remove from heat, and spoon 1 cup milk over top of bread, let cool completely 2cups pork cracklins Preheat oven to 400 degrees. Grease (about 1 hour). This can be frozen up to baking pan, Mix cornmeal, flour, salt, 3 months.

Mary S. Smith, soda, sugar, egg and milk. Stir in crackMcComb lins. Pour into prepared pan and bake for about 35 minutes or until golden brown on top.

ZUCCHINI BREAD Joan Cooper, 4 eggs McComb 2 cups sugar Beat 5 minutes and add: 1 cup oil YEAST BISCUITS 3 cups flour 5 cups self-rising flour 1 teaspoon baking powder 1/4 cup sugar 1/2 teaspoon baking soda 2 packs yeast, dissolved in 2 table1 teaspoon salt spoons water 3 teaspoons vanilla 1 cup shortening 3 cups grated raw zucchini, peel and 2 cups buttermilk Dissolve yeast in water. In a large all 3 teaspoons cinnamon bowl, sift flour and sugar. Cut in short1½ cups nuts ening until mixture looks like corn 1 cup raisins, optional meal. Add milk and yeast mixture and Bake at 350 degrees for 45 minutes. turn out on floured board. Roll out 1/4 inch thick. Cut with biscuit cutter, dip in Makes 2 loaf pans or 1 loaf and 12 melted margarine and bake at 400 de- muffins. Cook muffins until done.

Linda Wall, grees for 15 minutes.

Osyka Juanita Holmes

CLEANA PJ LATES

BY NN ACKSON

Every Sunday in the Enterprise-Journal

MONDAY, SEPTEMBER 17, 2012

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

VEGETABLES n

CORN CASSEROLE 1 can whole kernel corn 1 can cream corn 1 stick of margarine 2 eggs 1 bell pepper 1 onion 1 box Jiffy cornbread mix 8 ounce sour cream cheese Chop onion and bell pepper. Sauté in margarine. Mix all other ingredients together. Add onions and peppers. Place in a 13x9-inch baking pan. Grate cheese on top. Bake at 350 degrees for 30 minutes.

Donna Tolar, Tylertown OKRA AND TOMATO CREOLE 1/2 small onion, chopped 1 tablespoon bacon grease or oil 1/2 cup washed and sliced fresh okra 1 teaspoon flour 1 tomato, cut in pieces 1/2 teaspoon sugar Salt and pepper to taste In heavy, medium-sized saucepan or skillet, slightly brown onions in bacon grease, about 1 minute on medium heat.

Dredge okra in flour and add to onion.

Continue cooking until okra is slightly brown, about 5 minutes. Add tomato to mixture. Add sugar. Cook partly covered over slow heat about 25 minutes, stirring occasionally to keep from sticking. Add seasoning. Serves 1 to 2.

Joan Cooper, McComb

GLORIFIED CABBAGE CASSEROLE 1 large cabbage, cured and coarsely chopped 2 tablespoons vegetable oil 1½ cups chopped yellow onions 1/2 cup chopped bell pepper 1/2 cup chopped celery 1 tablespoon chopped garlic 4 slices white bread toasted, soaked in 1/2 cup milk, then squeezed dry 1 cup cream 1/2 cup butter 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 1 tablespoon parsley 8 ounces mild cheddar cheese, shredded 1/4 cup bread crumbs Preheat oven to 350 degrees. Boil cabbage in water until tender, drain and set aside.

In large Dutch oven or pot, heat oil.

Add onion, bell pepper, celery and garlic.

Cook until tender, then add cabbage. Cook 10 to 12 minutes until very tender.

Tear bread into pieces, add to pot, add cream and butter, and cook for about 5 minutes. Season with salt and cayenne. Add parsley and mix well.

Transfer to 13x9-inch casserole dish that has been coated with nonstick cooking spray. Sprinkle with cheese and bread crumbs.

Bake 25 minutes or until bubbly.

Jackie Powell, Jayess

CREOLE SUCCOTASH 1/2 tablespoon vegetable oil 1 onion, chopped 1/2 bell pepper, chopped 1 pound frozen sliced okra 1 cup cubed or sliced ham 1/4 teaspoon sugar 14½-ounce can diced tomatoes and juice Dash of hot sauce 1 can niblet corn, drained Salt and pepper to taste 3 or 4 pats or butter Heat oil in deep fry pan, add onion, bell pepper and sauté till soft but not brown. Add frozen okra and stir. Simmer 10 minutes or so or until okra is defrosted and warm.

Add ham and simmer about 5 minutes. Add drained corn and stir. Add tomatoes and hot sauce. Simmer about 20 minutes. Correct seasonings and stir.

Add several pats of butter over the top.

Stir and serve.

Andréa Ducrose Walle Liberty

1/2 cup quick cooking oats, uncooked 1/2 cup cold butter 3/4 cup chopped pecans Heat oven to 350 degrees. Beat cream cheese, potatoes, 1/2 cup sugar and cinnamon with mixer until well blended. Spoon into 1½-quart casserole. Top with apples and cranberries.

Mix flour, oats and remaining sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit layer in casserole.

Bake 35 to 40 minutes or until heated through.

Kathy Reid, Jayess

CABBAGE CASSEROLE 1 head of cabbage, shredded 1 large onion, chopped 1/2 stick margarine 1/2 pound Velveeta cheese 1 can mushroom soup Bread crumbs Cook cabbage in boiling salted water for 10 minutes. Drain well and SWEET POTATO CRISP place in 9x13x2-inch Pyrex dish.

WITH OAT TOPPING Sauté onion in margarine until ten8-ounce package cream cheese, softder, then mix in Velveeta cheese and ened 40-ounce can sweet potatoes, mushroom soup.

Pour the sauce mixture over cabdrained and cut bage and top with bread crumbs. Bake 1 cup packed brown sugar, divided at 325 degrees for 30 minutes or until 1/4 teaspoon ground cinnamon bubbly.

1 Granny Smith apple, chopped 1 cup chopped cranberries Linda Durham Laird, 1/2 cup plain flour Magnolia

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RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

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VEGETABLES n

MAKE AHEAD MASHED POTATOES 15.3-ounce box instant mashed potatoes 6 cups water 11/2 sticks butter 2 teaspoons garlic salt 2 teaspoons onion salt 2 cups milk Two 8-ounce packages cream cheese, softened 16-ounces sour cream Paprika Chives, optional Heat oven to 350 degrees. Spray a 13x9-inch baking dish with cooking spray; set aside. Heat water, butter, garlic and onion salt to boiling in large saucepan. Remove from heat.

Add cream cheese, milk and sour cream, stirring until smooth. Stir in potatoes, mixing until all ingredients

are combined. Spread into baking dish.

Sprinkle with paprika and bake 1 hour until golden brown.

(Before adding paprika and baking, casserole can be refrigerated for up to 48 hours.)

Sprinkle with paprika and bake as directed. Can be garnished with chives.

Donna Tolar, Tylertown

circles. Cut yam patties in half. Place one yam patty on top of a circle and fold over. Pinch edges together. Place in buttered casserole dish. When you have 16 dumplings in dish, sprinkle with as much cinnamon as you like.

Cut up the rest of the butter on that.

In pot on stove, combine water, sugar, Karo and vanilla. Bring to a boil and let boil for 10 minutes. Pour over dumplings (they will float).

Bake at 350 degrees until browned SWEET POTATO DUMPLINGS 1 can Pillsbury Grands Flaky Biscuits on top.

Regina Battle, 1 pack yam patties Jayess 2 cups sugar 2 cups water 2 tablespoons white Karo CABBAGE CASSEROLE 1 teaspoon vanilla 1 medium head of cabbage, shredded 1 stick butter 1 yellow onion, chopped Cinnamon to taste 1/4 cup margarine or butter, melted Separate each biscuit so you have 2 1 can of cream of chicken soup

1/2 cup of mayonnaise 1 egg 1 cup mozzarella cheese, shredded PLUS 1/2 cup for the top 1 sleeve of Ritz crackers, crushed 1/4 cup margarine or butter, melted Seasoning salt (Lawry’s), to taste Preheat oven to 350 degrees. Boil cabbage in enough water to cover completely until cabbage is tender. Drain.

Mix cabbage, onion, margarine, cream of chicken soup, mayonnaise and 1 cup of cheese together. Place in a 9x13-inch casserole dish.

In a small bowl, whisk ½ cup of cheese, Ritz crackers, and margarine together. Sprinkle the mixture over the top of the casserole.

Bake for 30 minutes.

Jessica Whatley, McComb

BEST BREAKFAST BURRITOS 1 large green bell pepper 1 onion 6 to 8 eggs (also really good with Eggbeaters) 1 large red tomato Jalapenos (optional) 5 extra-large flour tortillas 2½ cups shredded sharp cheddar cheese Stir-fry sliced peppers and onions in a non-stick pan for 2 minutes. Whisk eggs and add salt and pepper to taste.

Pour over peppers and onions. Scramble until eggs are done and remove from pan.

Heat chopped tomato in the pan for 1 minute, turning until all sides are warmed. Spoon about 3/4 cup of eggs into the center of the tortilla. Sprinkle 1/2 cup of cheese onto eggs, then add 3 or 4 tomato chunks.

Fold up the bottom center portion of the burrito and roll the sides into a pocket that surrounds the contents.

Serve with sour cream and guacamole. Serves 5.

Bridgett Lowe, McComb

MARY’S BROILED CATFISH Fresh Mississippi catfish fillets or nuggets Creole seasoning Line a baking sheet with foil and spray with olive oil cooking spray.

Pat catfish fillets dry with paper towel. Sprinkle filets with Creole seasoning such as Tony Chachere’s and then place in prepared pan.

Adjust rack 4 to 6 inches away from broiler and broil on high. When filets are sizzling and golden, flip to other side.

The length of time depends on the thickness of the fish. No extra oil or butter is needed. This is so easy and there is no clean-up.

Mary Tullos, McComb

LIGHT & HEALTHY n

HONORABLE MENTION SIMPLE SHRIMP QUESADILLAS 1 pound peeled shrimp 1.25-ounce packet of taco seasoning 5 extra-large flour tortillas 8-ounce bag of Mexican blend shredded cheese Rub shrimp with taco seasoning.

Stir-fry the seasoned shrimp in a nonstick pan until fully cooked.

In a separate heated (medium to high) non-stick flat pan, place an open flour tortilla. Sprinkle enough cheese to cover half of the tortilla (approximately 1½ ounces).

Place enough shrimp on top of the cheese to also cover half of the tortilla.

Fold the empty half over the shrimp and cheese.

Cook for about one minute, then flip the tortilla over and cook on the opposite side for another minute or until all cheese is melted.

Using a pizza cutter, cut into pieshaped wedges and serve with salsa and sour cream. Serves 5.

Bridgett Lowe, McComb HONORABLE MENTION LEFTOVER STEAK SALAD 6 to 8 ounces of leftover grilled lean ribeye or filet mignon 2 cups of salad greens 1 medium to large ripe red tomato 1/2 avocado 1/2 cup chopped pineapple (fresh if available) 2 tablespoons feta cheese 1/4 cup Worcestershire sauce 1/4 cup red wine, raspberry or balsamic vinegar Slice steak into thin strips. Simmer in the vinegar and Worcestershire sauce until hot. Mix salad greens, cubed tomato, avocado and pineapple on a salad plate.

Pour the steak and vinegar/sauce mixture onto the salad. Sprinkle with feta cheese. Serves one. Enjoy!

Bridgett Lowe, McComb

CHICKEN JALAPENO TORTILLAS This recipe is very simple and can be adjusted for one serving or many.

2 boneless, skinless chicken breasts, boiled and shredded 2 jalapeno peppers, seeded or deseeded depending on your preferred level of heat 1/2 cup lemon juice, salt and pepper to taste 1 tablespoon picante sauce Mix first 3 ingredients, and add salt and pepper to taste. Heat in microwave. Serve in warm tortilla with picante.

Roll up and enjoy. You may also add any other ingredients you wish.

Wanda Wroten, Liberty

LEFTOVER RICE BURRITOS 1 onion, chopped 10-ounce can of diced tomatoes with jalapenos (Ro-tel style) 2 to 2½ cups leftover rice 16-ounce can refried beans 8-ounce bag Mexican blend shredded cheese 2 to 2½ cups shredded iceberg lettuce (optional) 5 extra-large flour tortillas Sauté chopped onion in a non-stick cooking pan. Empty can of tomatoes into the pan, fold in rice and allow to simmer for 3 to 4 minutes.

Warm refried beans in a separate pot.

Place an open burrito on a plate.

Spread 2 tablespoons of refried beans in the center of the burrito. Spoon about half cup of rice and tomato mixture onto the beans.

Sprinkle about an ounce of cheese onto the mixture. Put about a half cup of lettuce on top of the cheese.

Fold up the bottom center portion of the burrito and roll the sides into a pocket that surrounds the contents. Serve with sour cream and guacamole.

Serves 5.

Bridgett Lowe, McComb

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

MAIN DISH: BEEF n

HONORABLE MENTION GRILLADES 4 pounds beef/veal rounds, half inch thick 1/2 cup bacon drippings, divided 1/2 cup flour, divided 1cup chopped onions 2 cups chopped green onions 3/4 cup celery 1½ cups chopped green bell pepper 2 cloves garlic, minced 2 cups chopped tomatoes 1/2 teaspoon tarragon (optional) 2/3 teaspoon thyme 1 cup water 1 cup red wine 3 teaspoons salt 1/2 teaspoon black pepper 2 bay leaves 1/2 teaspoon Tabasco 2 tablespoons Worcestershire 3 tablespoons chopped parsley Remove fat from meat. Cut meat into serving-size pieces. Pound to 1/4inch thickness.

In a Dutch oven, brown meat well in 4 tablespoons bacon grease. As meat browns, remove to warm plate.

To Dutch oven, add 4 tablespoons bacon grease and flour. Stir and cook to make a dark brown roux.

Add onions, green onions, celery, green pepper and garlic, and sauté until limp.

Add tomatoes, tarragon and thyme, and cook for 3 minutes. Add water and wine. Stir well for several minutes.

Return meat to Dutch oven. Add salt, pepper, bay leaves, Tabasco and Worcestershire.

Lower heat, stir and continue cooking. If veal rounds are used, simmer covered approximately one hour. If beef rounds are used, simmer covered approximately 2 hours.

Remove bay leaves. Stir in parsley; cool; let grillades sit several hours or overnight in refrigerator.

More liquid may be added. Grillades should be very tender. Heat and serve over rice or grits.

Joan Cooper, McComb

MAC -N- CHEESE TWIST 1 pound ground beef (can use chicken or turkey) 2 cups dry macaroni 1 large jar of Tostitos Salsa con Queso Tony Chachere’s Original Creole Seasoning Boil pasta as indicated on package and drain. Very important that the pasta is seasoned with salt.

Season with Tony’s to taste and brown your desired ground meat. During cooking process be sure to chop meat into fine pieces (think taco style).

Drain grease from meat.

Pour Tostitos Salsa con Queso in pot and heat over medium heat for 2 to 3 minutes. Pour pasta and meat in with cheese. Stir and heat for approximately 5 more minutes. Serve.

Shayla Tate, Bogue Chitto SLOW COOKER BEEF BRISKET WITH SAUCE Low: 10-12 hours High: 5-6 hours Serves: 6-8 3½- or 4-quart slow cooker 3/4 cup beef broth 1/4 cup Worcestershire 1 tablespoon vinegar 1/4 teaspoon dry mustard 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 2 cloves garlic, minced 2½ pounds fresh beef brisket, trimmed of fat 1/2 cup catsup 2 tablespoons Splenda 2 tablespoons butter or margarine For cooking liquid: in a bowl combine broth, Worcestershire sauce, vinegar, mustard, chili powder, cayenne and garlic. Reserve 1/2 of this mixture, set aside and put in refrigerator.

If necessary, cut brisket to fit into slow cooker. Put brisket into cooker and pour remaining liquid over it. Cover and cook on low setting for 10 to 12 hours or on high for 5 to 6 hours.

For Sauce: In a small saucepan, combine 1/2 cup reserved liquid, catsup, sugar substitute and butter. Heat through and add sauce to meat Andréa Ducrose Walle, Liberty

MY MAMA’S MEATLOAF 5 pounds ground meat 2 large sweet onions, chopped 2 large sweet bell peppers, chopped 2 cups old-fashioned Quaker oatmeal 4 eggs Salt and pepper to taste Mix all ingredients and put in a 9x13-inch dish. Press mixture 1 to 2 inches thick in pan. Bake 20 to 25 minutes at 350 degrees, then drain all liquid off meat mixture.

Mix 2 cups brown sugar, 2 cups Heinz ketchup, 1 cup water and pour over meat and bake another 25 minutes.

Serve hot.

Amaryllis Marbury, Jayess

BBQ SPAGHETTI SAUCE: 1 large can of garden vegetable spaghetti sauce 1 can Rotel tomatoes 1/2 can pineapples minced in food chopper 1/2 cup dark brown sugar 12-ounce can bloody mary mix 1 bottle plain BBQ sauce (I use Sweet Baby Ray’s) 3 tablespoons Worcestershire sauce 3 tablespoons soy sauce MEATBALLS: 2 to 2½ pounds lean ground beef 1/2 Vidalia onion, chopped 3 tablespoons Worcestershire sauce 3 tablespoons soy sauce 1 cup bread crumbs 1 pound cooked spaghetti noodles Mix sauce mixture in large cast iron BACON WRAPPED BEEF CUBES Dutch oven. Mix meatball mixture and WITH MUSTARD SAUCE 12 tender-cut beef cubes (stew meat shape into large meatballs. Pan fry or broil in oven to lightly brown each side works fine) then add to sauce. Cover and simmer for Pepper two hours. Serve over cooked spaghetti 1/2 pound of bacon noodles. Yields 8 servings.

1 tablespoon olive oil Kim Tynes, 1 tablespoon butter Jayess 1 small yellow onion, diced 1/2 cup chicken broth 1 tablespoon coarse grain mustard ITALIAN CRESCENT CASSEROLE 2 tablespoons heavy whipping 1 pound ground meat, cooked and cream drained 2 tablespoons chopped parsley 1 chopped onion Sprinkle beef on all sides with pep1 cup tomato pasta sauce per. Wrap beef cubes with enough ba1 package of mozzarella cheese con to cover entirely without overlap1/2 cup sour cream ping bacon more than once. Secure 1 can Pillsbury crescent dinner rolls with a toothpick.

1/3 cup grated Parmesan cheese Add olive oil and butter to a skillet, 2 tablespoons butter, melted over medium heat. When butter has Heat oven to 375 degrees. In large melted, add beef cubes and sauté until skillet, cook ground beef and onion crispy on all sides, about 8-10 minutes over medium heat until beef is cooked. (for medium cooked beef).

Drain. Stir in pasta sauce and cook unRemove beef cubes onto plate and til heated. allow to rest for at least 5 minutes. Add In a bowl, combine mozzarella onions to the skillet. Sauté until soft- cheese and sour cream and mix well. ened, about 1 minute.

Pour beef mixture into ungreased Add chicken broth. Whisk in mus- glass pie baking dish. Spoon cheese tard and cream. Cook 1 to2 minutes mixture over beef mixture. more to thicken.

Unroll dough over mixture into 8 Turn heat down to low and add beef triangles pointing toward center, cubes to sauce. Stir to entirely coat beef crimping edges, if needed. in sauce. Remove from heat.

Bake at 375 degrees until golden Garnish with parsley, if desired. brown.

Jessica Whatley, Tammy Taylor, McComb Liberty

ENTERPRISE-JOURNAL

RECIPE EDITION 2012 MAIN DISH: BEEF n

CREAMY TACOS 2 pounds hamburger meat 1 pound Velveeta cheese 1 pack taco seasoning 1 can refried beans 1 can pinto or ranch beans 1 can cream of mushroom soup 1 can Rotel tomatoes 1 can evaporated milk Brown hamburger meat and drain.

In large pot, add all other ingredients and cook until cheese is melted. Serve over corn chips. You can add sour cream to top if you like. This is a good fall and winter one-dish supper.

Regina Battle, Jayess

sauce pan of water until peppers are soft.

Drain ground meat, add onion, egg, Ro-tel tomatoes, shrimp and rice. Cook mixture until done. Spoon mixture into bell pepper halves.

Sprinkle with shredded cheese and bake at 350 until cheese melts.

Tammy Taylor, Liberty

OLD FASHIONED MEATLOAF 1 pound ground beef 11/4 teaspoons salt 1/4 teaspoon black pepper 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 egg 8 ounces diced tomatoes with juice TAMMY’S STUFFED PEPPERS 1/2 cup oats 1 pound ground meat Mix above ingredients together.

1 medium onion, chopped Shape into a loaf.

1 cup cooked rice 1 egg, beaten TOPPING: 1 can Ro-tel tomatoes 1/3 cup ketchup 1 pound shrimp, cooked 2 tablespoons brown sugar 6 bell peppers, cleaned 1 tablespoon mustard 1 package of shredded cheese Mix topping ingredients together.

Mrs. Dash to taste Spread on top of loaf.

Brown ground meat in skillet on Bake at 350 degrees for one hour. medium heat. Wash bell peppers and reDonna Tolar, move insides. Boil over medium heat in Tylertown

MAIN DISH: PORK n

PORK CHOPS AND RICE (Serves 4 to 6) 6 to 8 pork chops 1 tablespoon shortening 11/2 cups instant rice (uncooked) 3 cups hot water 1 envelope dry onion soup mix Salt and pepper to taste Brown pork chops in shortening. Remove from skillet and add water and onion soup mix to drippings. Stir and bring to a boil.

Spread rice in bottom of 13x9x2-inch baking dish. Pour water mixture over rice. Sprinkle salt and pepper. Cover with foil and bake at 350 degrees for one hour.

Donna Tolar, Tylertown

minutes. Add vinegar, stir and cook 2 minutes. Add broth, tomato sauce, wine and seasoning. Stir. Bring to boil; add uncooked macaroni. Turn heat down to low.

Cover and cook until macaroni is tender and most of liquid is absorbed, stirring occasionally to prevent sticking.

Sprinkle cubes evenly on top and sprinkle with Parmesan. Cover and remove from heat. Let stand 5 minutes before serving.

Serves 4 to 6.

Brenda Melancon, McComb

BREAKFAST CASSEROLE 2 cans Pillsbury croissants 1 pound Jimmy Dean Sausage 8-ounces cream cheese 1 cup mozzarella cheese Brown sausage, drain then add ITALIAN MAC & CHEESE cream cheese. Stir over heat until melt1/2 tablespoon olive oil 1 pound mild Italian sausage, casings ed into sausage. Roll out one can of croissants in glass casserole dish. Add removed sausage mixture, cover with Mozzarella 1 cup chopped onion cheese. Roll other can of croissants on 1/2 cup chopped shallots top. Bake at 350 degrees until browned.

2 tablespoons minced garlic Regina Battle, Jayess 2 cups sliced white mushrooms 2/3 cup chopped red bell pepper 2 tablespoons apple cider vinegar EASY SAUSAGE CASSEROLE 14.5-ounce can chicken broth 1 pound Bryan roll sausage, hot or 8-ounce can tomato sauce (basil, gar- mild lic and oregano flavored) 1 medium onion, chopped 1/3 cup white cooking wine or water 1 cup rice, uncooked 1 teaspoon Italian seasoning 2 cans cream of mushroom soup 11/2 cups cubed processed American 1 can cream of celery Brown sausage in skillet. Drain meat cheese, such as Velveeta and add onions, stirring mixture until 1/2 cup grated Parmesan cheese onions become tender. Add Mrs. Dash 2 cups large macaroni, uncooked Heat olive oil in a 5- or 6- quart Dutch seasoning for taste.

In large casserole dish, add rice, meat oven on medium heat. Add sausage, onion, shallots and garlic. Cook until mixture and soups. Stir all ingredients meat is no longer pink and vegetables are until mixture is well blended. Bake in tender, breaking up meat with spoon. oven at 350 degrees until rice is done.

Tammy Taylor, Liberty Add mushrooms and pepper. Cook 11/2

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

Follow heart association tips to prepare meals the healthy way The following healthy cooking tips are offered by the American Heart Association: • Preserve the nutrients and colors in veggies. Cook them quickly by steaming or stir-frying.

• Use herbs, vinegar, tomatoes, onions and/or fat-free or low-fat sauces or salad dressings for better health, especially if you have high blood pressure or high cholesterol.

• Use your time and your freezer wisely. When you cook once, make it last longer by preparing enough for several other meals. Freeze it and have a readymade healthy treat for the next time you

are simply too tired to bother.

• A smoothie can cover a multitude of needs. Throw a banana (you can keep them in the freezer for weeks) into your blender along with frozen berries, kiwi or whatever fruit is around, some orange or other 100 percent juice, some fat-free or low-fat yogurt. You can get 4 to5 servings of fruit in one glass of yummy shake. Try getting your loved one to sip on a smoothie. It’s easy, cool, refreshing and healthy.

• Prepared seasonings can have high salt content and increase your risk for high blood pressure. Replace salt with herbs and spices or some of the salt-free

seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.

• Canned, processed and preserved vegetables often have very high sodium content. Look for “low-sodium” veggies or try the frozen varieties.

Compare the sodium content on the Nutrition Facts label of similar products (for example, different brands of tomato sauce) and choose the products with less sodium. If you buy canned, rinse veggies under cold water to reduce the level of sodium.

• Prepare muffins and quick breads with less saturated fat and fewer calories. Use three ripe, very well-mashed

bananas, instead of 1/2 cup butter, lard, shortening or oil or substitute one cup of applesauce per one cup of these fats.

• Choose whole grain for part of your ingredients instead of highly refined products. Use whole-wheat flour, oatmeal and whole cornmeal. Wholewheat flour can be substituted for up to half of all-purpose flour. For example, if a recipe calls for 2 cups of flour, try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour.

• In baking, use plain fat-free or lowfat yogurt or fat-free or low-fat sour cream.

ENTERPRISE-JOURNAL

RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

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MAIN DISH: CHICKEN n

HONORABLE MENTION GRAVY MIX: STUFFED SOUTHERN FRIED CHICKEN WITH 1 large Vidalia onion, sliced 3 roasted red chopped peppers ROASTED RED PEPPER & VIDALIA ONION GRAVY Sauté these in 3 tablespoons butter 4 ounces cream cheese, softened Add to pan: 1 cup dry chicken flavored stuffing 3 tablespoons flour mix 2 cups chicken broth 1/2 cup shredded Romano cheese 2 teaspoons Creole seasoning 1/2 cup chopped Vidalia onion 2 teaspoons fresh basil 1/4 cup minced fresh basil Cook until thickened and spoon over 4 large boned chicken breast with skin (can use 5-6 chicken thighs, each chicken breast. Serves 4.

Jackie Powell, boneless) Jayess 4 slices bacon, fried 1 large egg 1 cup milk SWISS AND CHICKEN WITH WALNUTS CASSEROLE 1 cup Bisquick, all-purpose baking 5 cups chopped cooked chicken mix 3 cups croutons 2 teaspoons Creole seasoning 2 cups shredded Swiss cheese 1 teaspoon black pepper 1/2 cup mayonnaise Oil for frying 1/2 cup sour cream 1/2 cup milk Stir together the first five ingredi1/2 cup celery, chopped ents in bowl, set aside. Place chicken 1/4 cup onion, chopped breast between plastic wrap, using 2 tablespoons butter mallet pound to 1/4 inch thick.

2/3 cup walnuts, chopped Spread cream cheese mixture over Preheat oven to 350 degrees skinless side of breast, top with bacon Sauté onions and celery in butter slice. Roll jelly roll fashion lifting skin about 7 minutes until tender. and tucking roll under skin.

Add remaining ingredients except Whisk together egg and milk in walnuts and spoon into greased cassebowl, combine flour, Cajun seasoning role dish. and pepper in shallow dish. Dip chickSprinkle walnuts on top and bake en rolls in egg mixture, roll in flour about 40 minutes or until heated mixture. through.

Fry chicken rolls in hot oil turning Kathy Reid, often until done.

Jayess Drain, set aside until you fix gravy mix.

AUNT PAULINE’S CHICKEN & DUMPLINGS Boil a young chicken in large boiler with 1 teaspoon salt. Pick off chicken and set aside. Do the dumplings while the chicken is cooking.

DUMPLINGS: 1½ cups plain flour 1 teaspoon salt 3/4 cup milk 1 stick margarine 1 can condensed milk Pepper to taste Mix flour and salt in a bowl, add a little milk at a time, mixing with a spoon until it makes a ball.

Divide the dough in half to roll. Use a pasta sheet and sprinkle with plain flour and roll the dumplings paper thin.

Sprinkle enough flour during rolling so as not to stick. Repeat with the rest of dough. Cut dumplings into 3-inch squares. Let this set while you cool the chicken and pick off in chunks. This will keep them from sticking together.

Heat chicken broth to a rolling boil and drop dumplings one at a time but do not stir. When all the dumplings are in broth turn the fire to simmer and cover.

Let cook for 20 minutes without removing lid. Remove lid and add 1/2 cup margarine by tablespoons. Without stirring let the butter melt and add one can pet milk. Add pepper to taste. Let simmer till heated through. Turn off fire and let stand with lid on about 30 minutes.

Dumplings will thicken.

Kathy Reid, Jayess

AUNT RITA GRAY’S CREAM CHEESE CHICKEN CASSEROLE 3 to 4 pounds chicken (white or dark meat) or 1 whole chicken 8-ounce package cream cheese 1 stick butter or margarine 1 cup bell pepper, chopped 1 cup onions, chopped 1 cup celery, chopped 1 can cream of mushroom soup 1 can evaporated milk 12-ounce package egg noodles (for larger dish use 16-ounce size) 1 cup grated cheddar cheese, optional Boil chicken in water until tender and debone. Reserve broth. Cook egg noodles in chicken broth.

In a 10-inch skillet, saute butter, cream cheese, bell pepper, onions and celery.

In large casserole dish, alternate egg noodles, half can of mushroom soup, half of mixture from the skillet and half can of milk.

Complete layer with the rest of the ingredients.

Sprinkle with grated cheese if desired.

Bake in 350-degree oven for about 25 minutes or until bubbly.

(In loving memory of Rita Gray, January 2001.)

Linda Durham Laird, Magnolia

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RECIPE EDITION 2012

MAIN DISH: CHICKEN n

QUICK CHICKEN SALAD 2 large cans chicken breast meat 8 large garlic-stuffed olives 1/2 cup bread and butter pickles 8 slices of tamed, pickled jalapeno peppers 1/2 cup Hellman’s mayonnaise 1 teaspoon Cavender’s Greek Seasoning Drain chicken and separate chunks with a fork. Roughly chop olives, pickles, and jalapenos together in food chopper. Add to chicken and mix well.

Add seasoning mix and mayonnaise until mixture comes together. Serve on bread or crackers.

Kim Tynes, Jayess GRANDMA'S CHICKEN ENCHILADA CASSEROLE (LASAGNA STYLE) 3 to 4 cooked chicken breasts, cut up 2 cans cream of chicken soup 2 cans diced green chilies 12 corn tortillas cut into 3- to 4inch strips Grated cheese (approximately 4 to 5 cups) In a large bowl mix cut up chicken, soup and diced green chilies. Spray bottom of 9x13-inch glass pan with cooking spray. Cover pan with tortilla

strips. Place layer of chicken mixture CORN BREAD RECIPE: and then a layer of grated cheese. Re1½ cups yellow corn meal mix peat one more time. Cover with 1 cup plain flour Reynolds Release aluminum foil. Cook 2 tablespoons sugar at 350 degrees for about an hour. Cool 1 teaspoon salt for 15 to 20 minutes before cutting in2 teaspoons baking powder to 3-inch serving sizes. Garnish with 2 eggs diced tomatoes, lettuce, salsa, sour 1½ cups buttermilk cream and green onions. Serve with Enough water to make it not dry Spanish rice and/or re-fried beans. (about 1/4 cup) Ashley Ashmore, McComb Mix all ingredients well and pour in a greased baking pan. Bake in 450 degree oven until golden brown. About AUNT PERLINE’S CHICKEN AND DRESSING 25 minutes. Let cool.

Corn Bread (recipe to follow) 4 large fryer Susanne Lemus, 4 to 5 ribs of celery, chopped Jayess 1 large onion, chopped 1 tablespoon poultry seasoning POPPY SEED CHICKEN 6 to 7 slices white bread 5 to 6 boneless skinless chicken 7 boiled eggs, chopped breasts 2 cans cream of chicken soup 2 cans of cream of chicken soup 2 cans chicken broth 2 cans of cream of celery soup Salt and pepper to taste 3 sleeves Ritz crackers Boil chicken until done and debone.

1 tablespoon poppy seeds Cook onions and celery in chicken 2 sticks butter broth until tender. Crumble breads toSalt and pepper to taste gether and ad broth, onions and seaBoil boneless skinless chicken breasts sonings. Add chicken and enough and 1 stick of butter in water until chicken broth to bread mixture until chicken is done. When chicken is done, almost juicy. Place in a casserole dish. drain and shred chicken into pieces and Dot with about 1/2 stick of margarine place in a medium bowl. Add cream of on top. Cook in oven on 375 degrees chicken, cream of celery soup, poppy for about 1½ hours. seeds, salt and pepper to chicken and

mix well. Set aside.

In the bottom of a 9x13-inch baking dish. crush 1 sleeve of Ritz crackers. Top with chicken mixture and spread evenly.

On top of chicken mixture, crush remaining 2 sleeves of Ritz crackers and slice butter on top of that. Bake at 350 degrees for about 30 minutes or until golden brown.

Menessa Cooksey, McComb

SWEET POTATO GRITS: 1 cup quick-cooking grits 2 tablespoons bacon grease 16-ounce can sweet potatoes, drained and mashed 3 tablespoons unsalted butter 1 teaspoon sea salt 1/2 teaspoon black pepper 1 cup shredded smoked gouda cheese 1 tablespoon chopped fresh thyme Cook grits according to package directions. Stir in bacon grease, mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until thoroughly heated. Stir in cheese and thyme. Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.

Kathy Reid, Jayess

utes. Drain pasta in a collander.

In a large skillet, combine olive oil, tomatoes, peppers, onion, garlic and basil. Cook for 5 minutes, stirring often.

Add Shrimp and water if needed.

Add salt and pepper to taste and cook, stirring often, until sauce thickens and vegetables are thoroughly cooked.

Add wine and 2 tablespoons of Parmesan cheese and cook for 5 minutes, stirring often.

Serve sauce over pasta and top with remaining Parmesan cheese.

Thad Brumfield, Columbia

RO-TEL CHICKEN CASSEROLE 2 packages of tenderloins 1 onion, chopped 2 cans cream of chicken 1 can Rotel tomatoes 1 package of spaghetti 1 package of shredded cheese Velveeta cheese Mrs Dash seasonings to taste Boil chicken until tender. Cut up chicken into small pieces. Cook spaghetti, then drain. Add soup, onion, Rotel tomatoes, spaghetti, Velveeta cheese and Mrs Dash. mix well.

Pour into baking dish. Sprinkle shredded cheese on top. Bake at 350 degrees until cheese melts.

Tammy Taylor, Liberty

MAIN DISH: SEAFOOD n

BARBECUE SHRIMP WITH SWEET POTATO GRITS SHRIMP AND SAUCE: 2 pounds medium shrimp, peeled and de-veined 1/4 cup unsalted butter, melted 1/4 cup chili sauce 1 tablespoon Worcestershire sauce 2 tablespoons lemon juice 2 teaspoons chili garlic sauce 2 teaspoons Creole seasoning 1 garlic clove, minced 6 strips crisp cooked bacon, chopped 4 thyme sprigs for garnish, if desired Sweet Potato Grits (recipe follows) Pre-heat oven to 350. In a mixing bowl, combine the first eight ingredients and pour into a lightly greased 13x9inch casserole dish. Toss to coat. Spread shrimp in single layer. Bake about 15 minutes or until shrimp turn pink, stirring and turning shrimp after 7 minutes.

SHRIMP PASTA ALA THAD 1 box Barillo penne pasta 3 cups water 1/4 stick butter 2 tablespoons salt 1/4 cup olive oil 4 large fresh tomatoes, diced 4 large fresh banana sweet peppers, chopped 1 large onion, chopped 2 cloves elephant garlic, chopped 10 large leaves fresh basil, chopped 1 pound headless, tail-off, cooked shrimp Salt and pepper to taste 1/2 cup red wine 4 tablespoons Parmesan cheese.

Put the pasta, water, butter, 2 tablespoons olive oil and salt in a large saucepan of boiling water. Bring water back to a simmer and cook for 12 min-

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MAIN DISH: SEAFOOD n

CATFISH COURTBOUILLON (FISH "COO-BE-YON") 1 clove of garlic, minced 1 Vidalia onion, diced 1 bell pepper, diced 2 stalks celery with tops, diced 2 tablespoons olive oil 1/3 cup vegetable oil (or bacon/lard) 1/3 cup plus 2 tablespoons all-purpose flour 29-ounce can tomato puree 8-ounce bottle clam juice (or fish stock) 1 tablespoon Worcestershire sauce 1 bay leaf 2 tablespoons Louisiana hot sauce 1 tablespoon kosher salt 1/2 teaspoon cayenne pepper 1 teaspoon fresh cracked pepper 2 cups chicken broth (or fish stock) 1 fresh lemon, sliced and squeezed (remove seeds) 2 pounds catfish filets (approximately 6 to 8 large filets) Season the filets with salt, pepper, Season-all, lemon pepper, and small pinch of cayenne pepper in a plastic bag and refrigerate.

(Tip: sprinkle garlic with kosher salt and smash with side of knife to release the flavor).

In a large cast iron Dutch oven, sauté garlic, onion, bell pepper, a touch of kosher salt and cracked pepper in the olive oil until translucent.

Remove from pot.

Add vegetable oil with stove between low/medium heat to begin mak-

ing the roux. Add flour and continue CRAWFISH ETOUFFEE to stir with wooden spoon until your 3/4 cup flour roux is very dark brown (about 25 1/2 dup oil minutes). Add remaining ingredients 2 medium onions, finely chopped (except the fish), stirring after each ad1 bell pepper, finely chopped dition.

1 rib celery, finely chopped Add the sautéed trinity. Cover and 2 cloves garlic, minced simmer on low for 2 hours. Slowly im2 tablespoons tomato paste merse filets in the red gravy until all 2 quarts hot water or broth are covered. Cook an additional 30 to 1/2 teaspoon sugar 45 minutes without stirring. Serve 2 pounds crawfish tails over Zatarain’s rice. Yields 6 servings.

1 teaspoon salt 1/2 teaspoon pepper Kim Tynes, Optional: 1/4 teaspoon cayenne Jayess pepper 1/2 cup green onions, chopped BEST CRAWFISH ETOUFFEE Parsley, chopped 2 pounds crawfish tails Blend flour and oil in a fry pan and 2 sticks unsalted butter (I use only 1) make a medium brown roux. When 1 medium onion, diced done add half the onion, bell pepper 3 green onions, diced and celery. Saute til almost done, then 1 clove garlic, minced add the remainder and the garlic. Cook 1 tablespoon olive oil a few more minutes. Stir in the tomato White pepper Tony Chachere’s or other similar sea- paste, then slowly add the hot water a little at a time stirring constantly. Simsoning 3/4 can cream of celery or mush- mer 30 minutes, (do not let stick) and add the sugar). room soup (I use celery) Add the crawfish tails, simmer 20Kitchen Bouquet (optional) Heat oil and butter over medium 30 minutes more. Add salt, pepper, heat. Add onions and garlic, cook until green onions and parsley.

Serve over hot cooked rice or stir clear. Add crawfish (squeeze all juices in bag if using frozen). Cover and Cook for pasta into it.

Andréa Ducrose Walle 5 minutes. Add seasonings, stir in soup Liberty and kitchen Bouquet for color. Cook for 5 minutes. Serve over rice. Delicious and quick.

Alma Dripps, Summit

SHRIMP STUFFED EGGPLANT 2 medium large eggplant 4 small chopped green onions 1/2 cup chopped celery 1 pound raw or precooked shrimp 1 box Zatarin’s jambalaya mix with cheese 2 cloves garlic 2 tablespoons margarine 1/3 cup shredded cheese buttered bread crumbs Cook eggplant in boiling water until almost tender. Remove from water and cool. Cut in half lengthwise. Scoop out pulp and chop up. Save shells.

Saute onion, celery, shrimp and garlic in margarine until shrimp is tender.

Meanwhile, cook Jambalaya mix according to directions. Add eggplant pulp, shrimp mixture to Jambalaya mix.

Arrange eggplant shells in shallow baking dish. Stuff with shrimp mixture, sprinkle with bread crumbs and cheese.

Bake at 400 degrees for 20-25 minutes.

Cut each in half and serve. Yield 8 servings.

Kathleen Magee Magnolia

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MAIN DISH: SEAFOOD n

LOBSTER POT PIE 3 cups cooked lobster meat 1 cup sweet peas, cooked 1 cup cooked carrots 6 small pearl onions, cooked 1 tablespoon chopped fresh parsley 3 tablespoons all purpose flour 1 cup half & half 1 cup chicken broth Salt and pepper to taste Buttered bread crumbs Layer lobster meat, sweet peas, carrots and onions, parsley in greased 2½ quart casserole dish.

Combine flour and 1/2 of half and

half in sauce pan, blend until smooth, gradually add remaining milk and chicken broth.

Cook over low heat until thickened, stirring constantly. Add salt and pepper.

Pour sauce over lobster meat and vegetables. Cover mixture with buttered bread crumbs. Bake uncovered at 350 degrees about 30-40 minutes until browned.

Yield: 6 servings.

Kathleen Magee, Magnolia

SHRIMP AND RICE SUPREME Two 10-ounce packages frozen chopped spinach 1 cup chopped onions 3 tablespoons butter 1/2 cup chopped celery 16 ounces shrimp 10-ounce can condensed golden cream of mushroom soup 1 cup grated Swiss cheese 1/4 cup water 3 cups cooked rice 8-ounce can water chestnuts, drained and sliced 2 tablespoons lemon juice

HEAVENLY BROWNIE CHOCOLATE CHEESECAKE CRUST: 1 batch prepared brownies, recipe to follow FILLING: Three 8-ounce packages cream cheese, softened 1/4 cup sugar 1 regular can sweetened condensed milk 3 large eggs, room temperature 1/3 cup whipping cream 2 tablespoons plain flour 1 tablespoon vanilla extract 1/2 teaspoon almond extract Pinch sea salt 1 cup chopped white chocolate 3/4 cup semi-sweet chocolate chips 1 Snickers peanut candy bar cut into chunks 1 Snickers almond candy bar cut into chunks 1 cup Turtles candy cut into chunks 1 cup chunks of remaining brownies 1/2 cup caramel sundae topping FINISHING TOUCHES: 1/2 cup each: melted milk chocolate, semisweet chocolate, and white chocolate Chocolate curls Confectioner’s sugar Prepare brownies and let cool.

Recipe follows.

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Spray a 10-inch springform pan with nonstick cooking spray. Line bottom and sides of pan with pieces of parchment paper. Cut to fit, allowing side pieces to extend a bit over the pan (to make a collar). Arrange pieces of brownies to line bottom of pan.

FOR FILLING: In a mixing bowl, blend cream cheese until soft, add sugar and blend until smooth. Add condensed milk and blend in eggs, cream, flour, flavorings and pinch of salt until smooth, about 6 minutes on low speed, scraping bottom of mixing bowl often to make sure batter does not stick in bottom of bowl.

Remove one-third of batter and mix with chopped white chocolate. Pour over brownies in springform pan. Fold remaining filling ingredients except caramel topping, into cheesecake batter. Mix gently by hand so brownie

chunks won’t break.

Pour half of batter into pan (over white chocolate cheesecake batter) and drop half of caramel topping over batter in dollops. Top with the rest of the batter and then remaining caramel topping. Swirl batter with a knife very briefly.

Place cheesecake on prepared baking sheet and bake until set, about 40 to 55 minutes. Turn off oven, open oven door, and let cool in oven one hour. When completely cool place in refrigerator overnight.

Remove from pan and un-mold onto a serving plate. Before serving, drizzle the toppings over the cheesecake, allowing them to drip down the sides.

On top of melted chocolate, garnish with chocolate curls and dust with confectioner’s sugar.

1/2 cup grated Parmesan cheese Salt and pepper to taste Cook and drain spinach. Saute onions and celery in butter until tender, but not brown. Add shrimp and continue cooking about 3 minutes. Stir in soup, Swiss cheese and water. Heat until soup is warm. Add rice, water chestnuts, spinach, lemon juice, and half the Parmesan cheese. Season to taste. Turn into a greased shallow 2 quart casserole. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350 degrees for 25 minutes or until hot and bubbly.

Kathy Reid, Jayess

DESSERTS n

KENTUCKY BOURBON CAKE 3 cups all-purpose flour 2 cups white sugar 4 eggs 1 cup buttermilk, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature 2 teaspoons bourbon or vanilla 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda. In a large bowl, cream together butter, buttermilk, vanilla and eggs. Beat for 3 minutes at medium speed, scraping down the sides halfway through. Pour in prepared bundt pan.

Bake in pre-headed over at 325 degrees for one hour.

In the last 10 minutes, prepare glaze as follows: GLAZE: 3/4 cup white sugar 1/3 cup unsalted butter 3 tablespoons water 1 tablespoon bourbon or vanilla Combine all ingredients in a small saucepan until melted. Do not bring to a boil.

Poke holes in the warm cake with a skewer and drizzle on half of the glaze.

Let cake cool completely before removing from bundt pan.

Once removed, re-heat glaze over low heat and brush over entire cake until there is no glaze left.

Angie Saldana, McComb MRS. RUTH’S NO BAKE BLUEBERRY PIE 2 graham cracker pie shells (or shortbread crust) 1 large container Cool Whip 1 can condensed milk 1/2 cup lemon juice 1 quart fresh blueberries Mix lemon juice and condensed milk.

Add Cool Whip and mix well. Fold in blueberries. Pour in crusts and refrigerate 2 to 3 hours or overnight. Makes two pies.

Linda Durham Laird, Magnolia

BUTTERSCOTCH TOFFEE CHEESECAKE Two 8-ounce packages (1/3 less fat) cream cheese, softened 1/2 cup sugar 2 tablespoons plain flour 1/2 cup butterscotch ice cream syrup (used Smucker’s ) 2 large eggs 1/2 cup English toffee bits, plus 2 tablespoons for topping (Heath English Toffee Bits) 9-ounce graham cracker crust 8-ounce container whipped topping 2 to 3 tablespoons butterscotch syrup Heat oven to 325 degrees. In a large mixing bowl combine cream cheese, sugar and flour. Beat with an electric mixer on low speed 45 seconds. Increase to medium speed, beat until light and fluffy. Add butterscotch syrup, eggs and 1/2 cup toffee bits.

BROWNIES FOR HEAVENLY BROWNIE CHOCOLATE Beat until well blended, scraping bowl if necessary.

CHEESECAKE Pour into pie crust. Bake 35-38 1 cup unsalted butter, at room temminutes until set. Center may be a litperature tle soft, but will harden when cooled.

1 cup sugar Remove from oven and cool complete1 cup brown sugar, packed ly. Refrigerate at least 4 hours. To 1 teaspoon vanilla extract serve, spread whipped topping evenly 1/2 teaspoon almond extract over cheesecake. Drizzle with butter3 eggs scotch syrup and sprinkle with 2 ta1 cup plain flour blespoons toffee bits. Serves 8.

2/3 cup cocoa powder 1/4 teaspoon sea salt Brenda B. Melancon, McComb 1 cup finely chopped pecans toasted Preheat oven to 350 degrees. Line cookie with parchment paper. Grease FRESH APPLE CAKE and flour a 13x9-inch cake pan and line 3 cups chopped apples bottom with parchment paper. Beat 1 cup chopped pecans softened butter until light and fluffy, add 2 eggs sugars and beat well. Add eggs one at a 2 cups sugar time. Blend in dry ingredients and beat 11/4 cup corn oil until smooth. Add nuts and extracts.

3 cups plain Gold Medal flour Spoon into prepared cake pan.

1 teaspoon cinnamon Place pan on prepared baking sheet 1/2 teaspoon ground cloves and bake until done and just set, 20 to 1 teaspoon vanilla 30 minutes. Cool completely and then 1/2 teaspoon salt place brownies in freezer for one hour 11/2 teaspoons baking soda before cutting. To cut, un-mold brownMix all ingredients together and pour ies and peel off parchment paper. Cut into a large tube pan or several small slab of brownies in half across the mid- loaf pans and bake at 325 degrees until dle, and then cut one half into strips to done. use for bottom of cheesecake. Chop reTOPPING: maining brownies to use in cheesecake Mix 2 cups confectioner’s sugar and filling. You might have a little left over to enough milk to make a thin glaze. pour enjoy! over warm cake and enjoy.

Kathy Reid, Amaryllis Marbury, Jayess Jayess

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MONDAY, SEPTEMBER 17, 2012

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DESSERTS n

FIG CAKE WITH CREAM CHEESE FROSTING If you like Carrot Cake or Spice Cake, this will be a good cake for you.

You cannot really taste the figs, but they allow the cake to be really moist.

My friends say it is more along the lines of a good coffee cake.

I modified the original recipe by adding less sugar (and I have used baking Splenda that worked really well) and adding more unsweetened applesauce. With the sweetness of fig preserves, you really don’t need all that sugar.

3 large eggs 1/2 cup sugar 1 cup vegetable oil 1/2 cup buttermilk 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 11/2 cups fig preserves 1 cup unsweetened applesauce 1 cup chopped pecans, toasted Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla and beat well.

Combine flour and next 5 ingredients. Gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter should be thin.) Pour batter into two greased and floured 8inch round cake pans.

Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Note: To toast pecans, heat oven to 350 degrees. Melt 2 tablespoons butter or margarine in microwaveable bowl. Add pecans and mix well to get butter on all pecans. Spread in a thin layer on a cookie sheet and bake 5 to 7 minutes stirring after 3 to 4 minutes.

Spread Cream Cheese Frosting (recipe follows) between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

CREAM CHEESE FROSTING 11/2 (8-ounce) packages cream

cheese, softened 5 tablespoons butter, softened 2 teaspoons vanilla extract 2 cups powdered sugar Beat cream cheese, butter and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended. (Do not overbeat or frosting will be too thin.)

Sandra Williams, Brookhaven

STRAWBERRY BUTTERCREAM FROSTING DONUT CAKE 1 cup butter, softened 2 sticks real butter, slightly softened 32-ounce package powdered sugar, 3 large eggs sifted 1/2 cup sour cream 1 cup finely chopped fresh strawber11/2 cups all-purpose flour ries 1/4 teaspoon baking powder Beat butter at medium speed with an 1/4 teaspoon baking soda electric mixer until fluffy (about 20 sec1 cup granulated sugar onds). Add sugar and strawberries, 1 teaspoon almond extract beating at low speed until creamy. (Add ICING: more sugar if frosting is too thin, or add 2 cups powdered sugar strawberries if too thick.)

1/4 cup water Sandra Williams, 1 teaspoon almond extract Brookhaven CLASSIC SOUTHERN TRIPLE-DECKER STRAWBERRY Blend flour, baking powder, baking soda and set aside. Cream butter in mixer on CAKE RECIPE high for one minute. Add sugar slowly I really didn’t modify this cake at all. HONEY RAISIN SQUARES and beat on high for 8 minutes or until Just know if you make it that you need to 2 cups sugar light and fluffy. Add almond extract. Add make the frosting ahead of time and re11/2 cups cooking oil eggs on at a time. Add flour mixture and frigerate it so it will thicken up a little. It 4 cups plain Gold Medal flour sour cream slowly until blended. Do not is a very, very rich cake and a little dab 2 eggs over mix. will do ya, but it is oh so good.

1/2 cup honey Grease a 9x13-inch pan with real butIngredients for 12 Servings 2 teaspoons baking soda ter. Pour in mixture and bake in 325-de1 teaspoon salt 18.25-ounce package white cake mix gree preheated oven for 40 minutes. Let 2 teaspoons cinnamon 3-ounce package strawberry gelatin cool 30 minutes.

1 cup pecan halves 4 large eggs Mix icing ingredients with whisk. Mix1 cup raisins 1/2 cup sugar ture should be thick. Poke holes all over 2 teaspoons vanilla 1/2 cup finely chopped fresh strawberMix all ingredients. (Mixture will be cake (Tip: use uncooked spaghetti noodle ries thick). Spread on a large cookie sheet or toothpick) and pour icing on top.

1/2 cup milk and bake at 350 degrees for 15 minutes.

1/2cup vegetable oil Kim Tynes, Jayess 1/3 cup all-purpose flour TOPPING: Preheat oven to 350 degrees.

Mix 1 cup confectioner’s sugar and 2 STRAWBERRY DREAMSICLE CAKE CAKE: Beat cake mix, strawberry gelatin, tablespoons milk. Pour over warm eggs, sugar, chopped fresh strawberries, dessert. Let cool and cut into 2-inch 1 box strawberry cake mix milk, vegetable oil and all-purpose flour squares.

1 cup whole milk Amaryllis Marbury, at low speed with an electric mixer for 1 4 large eggs Jayess minute. Scrape down sides and beat at 1/3 stick real butter, softened medium speed for 2 more minutes, stopTOPPING: ping to scrape down sides as needed. BERRY PIE 1/4 cup strawberry juice or straw(The Strawberries should be well blendberries, pureed 2 cups sugar ed.) Pour batter into 3 greased and 1 box powdered sugar 1/2 cup self-rising flour floured 9-inch round cake pans.

8-ounces cream cheese 3 cups hot water from faucet Bake at 350 degrees for 23 minutes, 1 small jar marshmallow cream 3 to 4 cups blueberries, huckleberries or until cakes spring back when pressed or other berries 8-ounce carton Cool Whip lightly with a finger. Let cool in pans on Mix the first 4 ingredients of topping 3/4 stick butter wire racks for 10 minutes. Remove from then refrigerate until thick (30 min1½ to 2 rolled pie crusts pans, and cool completely (about 1 Mix sugar and flour well. Add water utes). Then fold in whip cream. Keep rehour.) Spread Strawberry Buttercream and stir well. Pour into 9x12-baking frigerated until cake is ready to ice.

Frosting (recipe follows) between layers dish. Place washed berries over flour Mix cake ingredients with blender unand on top and sides of cake. Garnish mixture so that it is evenly covered. Roll til mixed. Bake cake in bundt pan at 350 with whole and halved strawberries. out pie crusts on floured surface. Cut in- degrees for approximately 45 minutes.

Serve immediately, or chill for up to 1 to strips and layer over mixture. Cut and Completely cool cake and cut into three week. place small pieces of butter over the layers. Place larger layer on bottom of TO MAKE AHEAD: Prepare recipe as di- crusts. Bake at 400 degrees until brown large glass bowl or truffle bowl. Add toprected. Chill, uncovered, for 20 minutes (approximately 30 minutes). Delicious ping in between each layer, finishing with topping on top of the last layer. or until frosting is set. Cover well with with ice cream or whipping cream.

Alma Dripps, wax paper, and store in refrigerator up Kim Tynes, Summit to a week.

Jayess

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RECIPE EDITION 2012

DESSERTS n

HONORABLE MENTION PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES (AKA I really love my husband cookies…)

1¾ cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/8 teaspoon cinnamon Pinch of ancho chili powder (chipotle seasoning will work, too) 1/4 teaspoon salt 1/3 pound bacon 4 tablespoons unsalted butter, room temperature 1/2 cup creamy peanut butter 1/2 cup sugar 1/2 cup light brown sugar, packed 1 large egg 1 teaspoon vanilla extract 1/2 cup honey roasted peanuts, chopped 1/3 cup semi-sweet chocolate chips (bittersweet chocolate for a more savory cookie) Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Combine flour, baking soda, baking powder, cinnamon, chili powder and salt in a large bowl. Cook bacon in a large skillet until desired crispness. Remove bacon to a paper towel lined plate.

Reserve 2 tablespoons of the bacon drippings. Set aside to cool. Crumble up the bacon. Beat butter and reserved bacon drippings in a large bowl until smooth.

Beat in peanut butter until well combined. Add sugar and brown sugar. Beat until creamy. Add egg and vanilla extract. Beat until fluffy. Add in flour mixture gradually. Stir in peanuts and all but 2 tablespoons each of bacon and chocolate chips.

Form the dough into balls and arrange them onto the lined baking sheets about 2 inches apart. Flatten dough with fingers. Press reserved bacon and chocolate chips on tops of cookie dough. Bake 12-14 minutes. Upon removal from oven, let cookies cool for 2 minutes on sheets before transferring them to cool completely.

Jessica Whatley, McComb GRANDMA'S POUND CAKE 2 sticks butter, softened 1/4 cup Crisco 3 cups sugar 6 eggs 3 cups plain flour 1 cup Pet milk (can use half cup milk and half cup water) 2 teaspoons vanilla flavoring 1 teaspoon lemon flavoring Cream butter and Crisco until creamy, then add sugar, beating well.

Add eggs one at the time, beating well after each egg. Then add flour and milk — alternating the flour and milk, starting with flour and ending with flour.

Beat well. Mix in flavoring and put in a greased and floured tube pan. Put in a cold oven, turn oven on 300 degrees and cook 1½ hours or longer if necessary.

Menessa Cooksey, McComb

BUTTER PECAN SQUARES 181/4-ounce box butter pecan cake mix 1/3 cup butter 1 large egg, slightly beaten 14-ounce can fat-free condensed milk 2/3 cup butter pecan flavored syrup 1 large egg 3 tablespoons plain flour 1 teaspoon vanilla extract 2 cups coarsely chopped pecans 1/2 cup toffee bits 2/3 cup coconut 2 tablespoons powdered sugar Heat oven to 350 degrees. Lightly grease a 13x9-inch baking pan. Set aside. In a large mixing bowl cut butter into cake mix until mixture resembles coarse crumbs. Add one egg. Stir until well blended. Set aside 1 cup for topping.

Press remaining mixture evenly into prepared pan.

In a medium bowl, whisk together milk, syrup, egg, flour and extract until well blended. Stir in pecans, toffee bits and coconut. Pour evenly over layer in pan. Add powdered sugar to remaining cup cake mixture, sprinkle evenly over filling. Bake 35 to 40 minutes until golden brown. Remove from oven. Cool completely before cutting into squares.

Makes 24 squares.

Brenda B. Melancon, McComb HAZELNUT PECAN PIE 1 pie crust from a (15-ounce package pie crusts 1/2 cup hazelnut syrup (coffee aisle) 1/2 cup dark Karo syrup 2 tablespoons butter, softened 3 large eggs, beaten 1 cup granulated sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 11/2 cups coarsely chopped pecans 1/2 cup chopped hazelnuts 1/2 cup semi-sweet chocolate chips Heat oven to 350 degrees. In a large mixing bowl, combine syrups, butter, eggs, sugar, flour and vanilla. Whisk until blended. Stir in nuts and chocolate chips. Pour into pie crust. Bake 45 to 50 minutes until golden brown. Remove from oven. Cool completely. Serves 8.

Brenda Melancon, McComb MYSTERY PIE 4 egg whites 1 cup sugar 1 teaspoon vanilla 1 teaspoon baking powder 2/3 cup chopped pecans 2/3 cup crushed saltine crackers Cool Whip 1 pie crust Beat egg whites until stiff, slowly add sugar while beating. Add baking powder and vanilla. Fold in pecans and crackers. Put in pie shell and bake at 350 degrees for 30 minutes or until browned on top. Pie may fall a little in middle but this is OK. Serve with a dollop of Cool Whip on top.

Regina Battle, Jayess

FRESH APPLE COOKIES 2 sticks salted butter, softened 1 cup sugar 1/2 cup brown sugar 2 eggs 2 teaspoons vanilla 22/3 cups all-purpose flour 1 cup graham cracker crumbs 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon vanilla 1 small apple, peeled cored and finely chopped Preheat oven to 350 degrees. Beat butter on medium for 30 seconds. Beat in sugars until fluffy, then add eggs and vanilla.

In a separate bowl, stir together flour, crumbs, baking powder, salt and cinnamon. Add to butter mixture, beat until combined. Stir in apple. Shape dough into 1-inch balls, arrange 2 inches apart on cookie sheet. Bake for 12 minutes.

Cool on wire racks.

Regina Battle, Jayess

LEMON ICE BOX CAKE FILLING: Two 14-ounce cans sweetened condensed milk 2/3 cup fresh lemon juice Preheat oven to 350 degrees. In a bowl, combine filling ingredients. Place in refrigerator to thicken while preparing cake CAKE: 1 box yellow cake mix 8-ounce carton sour cream 4 eggs 1/3 cup vegetable oil 1/3 cup sugar 1/3 cup water 1 teaspoon vanilla Combine all cake ingredients. Pour into 4 greased and floured 8-inch round cake pans. Bake 20-22 minutes. Let cool. Set aside 3/4 cup filling mixture.

Spread cake layers with remaining filling mixture.

ICING: 3/4 cup filling mixture 8-ounce carton frozen non-dairy whipped topping, thawed.

Combine reserved filling mixture and whipped topping. Use wooden skewers, JENNY’S DELICIOUS PIE 8-ounce package cream cheese, soft- if necessary, to secure cake layers while icing. Keep cake refrigerated. Makes 12 ened 1/2 cup hazelnut spread (used Nutel- servings.

Joan Cooper, la on peanut butter and jelly aisle) McComb 1/3 cup granulated sugar 2 tablespoons plain flour 1 large egg PEANUT BRITTLE 2 tablespoons half & half milk 2 cups raw peanuts 6-ounce chocolate crumb pie crust 2/3 cup Karo 8- ounce carton whipped topping 11/2 cups sugar 2.07-ounce chocolate covered 1 teaspoon baking soda caramel nougat candy bar (used SnickAdd peanuts, syrup, sugar in iron er’s) skillet. Cook on m medium heat until Chocolate syrup, optional syrup turns golden brown and peanuts Heat oven to 350 degrees. In a large begin to pop. Add soda, stir mixture on mixing bowl combine cream cheese, buttered cookie skeet, let cool, when spread, sugar and flour. With an elec- hard it will break apart.

Juanita Holmes tric mixer on low speed, beat 30 seconds. Increase speed to medium. Beat until well blended, about 2 minutes. EASY PARFAIT Add egg and milk. Beat just until comVanilla ice cream bined. Pour into pie crust. Set in middle Fruit of choice, cubed or cut Amaretto liqueur, chilled of oven. Bake 25-30 minutes until set.

Optional, toasted almonds Do not over-bake.

Put a scoop or two of ice cream in Remove from oven. Transfer to wire rack to cool completely. Refrigerate at chosen container — cocktail glasses or least 3 hours before serving. To serve, pretty bowls ad.

Ladle fruit atop. Pour a bit of the spread whipped topping evenly over pie. Slice candy bar and distribute Amaretto over all. Sprinkle with alevenly over whipped topping. Drizzle monds.

Andréa Ducros Walle, with chocolate syrup, if desired. Yield: Liberty 6 servings Brenda Melancon, McComb MOCK APPLE PIE 11/2 cups sugar 2 teaspoons cream of tartar CHOCOLATE CHIP CHEESE BALL 2 cups water 8 ounces cream cheese Mix ingredients until sugar dissolves.

1 stick butter Bring to boil, boil 1 minute while stir1/4 teaspoon vanilla ring.

3/4 cup chopped pecans Add 23 Rita crackers unbroken, one 3/4 cup powdered sugar at a time. Boil 2 minutes more.

2 tablespoons brown sugar Pour into deep dish pie crust. Add 1/4 3/4 cup mini chocolate chips Beat cream cheese, butter and vanil- teaspoon cinnamon. Dot with butter. la until fluffy, add sugars. Stir in choco- Add top crust, bake 400 degrees until late chips. Roll in pecans. Serve with brown.

Tastes just like real apple pie. honey graham crackers.

Joan Morgan, Regina Battle, Summit Jayess

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RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

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DESSERTS n

JUST ‘DEW’ IT APPLE DUMPLINGS 2 Granny Smith apples 2 (8-count) containers crescent rolls 1 cup butter 2 cups sugar 1 teaspoon vanilla Cinnamon to taste 10-ounce Mountain Dew Preheat oven to 350 degrees. Peel and slice apples into 16 slices. Roll 1 slice into each crescent roll and place in a 13x9 inch baking dish. Melt butter, sugar, and vanilla in a saucepan. Don’t caramelize, use just enough heat to melt the sugar.

Pour mixture over apple rolls. Sprinkle with cinnamon and pour Mountain Dew over rolls. Bake 30 minutes, cover with foil and bake another 10 minutes.

Serve warm with ice cream or whipped topping. Serves 8-16.

Jessi Powell, Jayess TURTLE POPCORN 24 cups popped popcorn 4 cups pecan halves 1 cup butter 2 cups firmly packed dark brown sugar 1/2 cup light corn syrup Kosher salt to taste 12-ounce bag semi-sweet chocolate morsels, melted Preheat oven to 250 degrees. In a large roasting pan, combine popcorn and pecan halves, set aside.

In a medium sauce pan, melt butter over medium heat. Add brown sugar and corn syrup, stirring until sugar dissolves. Bring mixture to a boil, stirring occasionally. Cook for 5 minutes or until mixture reaches 270 degrees on a candy thermometer.

Working quickly, pour sugar mixture over popcorn mixture, stirring until popcorn and pecans are coated evenly.

Sprinkle with kosher salt, stirring to combine well.

Bake for 1 hour, stirring every 15 minutes. Remove from oven, and drizzle with melted chocolate, stirring until popcorn and pecans are coated evenly.

Immediately spread popcorn onto parchment paper to cool. Store in a airtight container.

Mary S. Smith, McComb

CARAMEL CHEESECAKE BARS 11/2 cups crushed Nilla Wafers, about 50 wafers 1 cup chopped Planters pecans, divided 1/4 cup (1/2 stick) b utter, melted 4 packages (8 ounces each) Philadelphia cream cheese softened 1 cup sugar 1 cup sour cream 3 tablespoons flour 1 tablespoon vanilla 4 eggs 1/4 cup Kraft caramel topping Preheat oven to 325 degrees. Line 13x9 inch baking pan with foil, leaving 3 inches of foil extending over short side of pan. Create handles by crunching up extended foil; grease foil lining.

Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly into bottom of prepared pan. Refrigerate until needed.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.

Add sour cream, flour and vanilla, mix well. Add eggs, one a time, mixing on low speed after each addition, just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight.

Lift out of pan into cutting board, using foil handles. Drizzle with topping on remaining 1/2 cup pecans. Cut into 32 bars.

Mary S. Smith, McComb FRESH STRAWBERRY PIE 1 cooked pie crust 1 cup water 1 cup sugar 3 tablespoons corn starch 1 package strawberry Jell-O (small) Mix sugar and water and corn starch.

Cook until thickened, then add Jello and stir and let set until thick.

Put strawberries in the crust, pour the Jell-O mix over top of strawberries, then put Cool Whip on top.

Yum yum.

Nell Whittington, Tylertown

EASY SKILLET APPLE PIE 2 pounds Granny Smith apples 2 pounds Red Delicious apples 1 teaspoon ground cinnamon 3/4 cup granulated sugar 1/2 cup butter 1 cup firmly packed light brown sugar 14.1-ounce package refrigerated pie crusts 1 egg white 2 tablespoons granulated sugar Butter-pecan ice cream Preheat oven to 350 degrees. Peel apples and cut 1/2 inch thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar. Mix butter in a 10 inch cast iron skillet over medium heat.

Add brown sugar and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved.

Remove from heat and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust and top with remaining pie crust. Whisk egg white until foamy. Brush top of pie crust with egg white, sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape.

Bake at 350 degrees for 1 hour to 1 hour and 10 minutes, or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning. Cook on a wire rack 30 minutes before serving.

Serve with butter-pecan ice cream.

Mary S. Smith, McComb PEA PICKING CAKE 1 box Duncan Hines cake mix 1 can Mandarin oranges (do not drain) 4 large eggs 3/4 cup cooking oil Mix all together and pout in 2 cake pans. Bake at 350 degrees. Remove from pan and cool on wire racks.

ICING: Cool Whip and pineapple icing 1 large Cool Whip 1 box small instant vanilla mix 1 large can crushed pineapple Mix all together and spread between layers, then spread over entire cake. Refrigerate over night.

Mary Smith, McComb

MOIST CARAMEL APPLE CAKE 1 package (2-layer size) yellow cake mix 1 package (4 servings size) Jell-O vanilla or French vanilla flavor instant pudding and pie filling 1/3 cup vegetable oil 1 cup water 4 eggs 3 Granny Smith apples, peeled, coarsely chopped 20 Kraft caramels, unwrapped 1/4 cup milk Preheat oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan or a 10 inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into prepared pan. Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes, remove from pan. Cool completely on wire rack.

Microwave caramels and milk in microwaveable bowl on high 11/2 minutes, stirring every 30 seconds, until blended.

Cool 10 minutes until slightly thickened. Drizzle over cake. Makes 16 servings.

Place caramels in freezer for 5 minutes before unwrapping the plastic peels off in a cinch!

Mary S. Smith, McComb RAISIN BREAD PUDDING 16 slices bread cubed 1 cup raisins Two 12-ounce cans Carnation milk 4 large eggs, slightly beaten 4 tablespoons butter, melted 3/4 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg Preheat oven to 350 degrees. Grease 12x8 baking dish. Combine raisins and bread in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla, cinnamon and nutmeg in medium bowl.

Pour egg mixture over bread mixture.

Combine well, pour mixture into prepared dish. Let stand 10 minutes. Bake 35 to 45 minutes or until center is set.

Serve warm.

Nell Whittington, Tylertown

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MONDAY, SEPTEMBER 17, 2012

BEST EVER CHOCOLATE CHIP COOKIES 1 cup butter 2 cups plain flour 1 teaspoon soda 1/2 teaspoon sea salt 1 cup granulated sugar 21/2 cups oatmeal, blended 12 ounces semi-sweet chocolate chips 1 cup brown sugar, packed 1 cup chopped pecans 4 ounces Hershey candy bar, grated 1 teaspoon baking powder 2 eggs, beaten 11/2 teaspoons vanilla extract Preheat oven to 350 degrees.

Mix dry ingredients and set aside.

Cream butter until light and fluffy. Add sugars slowly until sugars are dissolved.

Add beaten eggs and mix about one minute on medium speed. Blend in the rest of the ingredients. Drop by rounded tablespoons full onto an ungreased cookie sheet. Bake about 10 minutes.

Let cool in pan.

Susanne Lemus, Jayess DEANIE’S PECAN PIE 3 eggs 2/3 cup sugar 3 tablespoons flour 1/2 teaspoon salt 1/3 cup butter, melted 1 cup light corn syrup 1 teaspoon vanilla extract 1 cup pecans, broken Pastry for 9 inch (one crust) pie Heat oven to 375 degrees. Prepare pastry. Set aside. Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in nuts and vanilla. Pour into pastrylined pie pan. Bake 40 to 50 minutes or until filling is set, not hard.

P.S. I put foil on the rim of pastry edges so it won’t burn.

Susanne Lemus, Jayess

RECIPE EDITION 2012 PECAN TASSIES Crust: 1 cup butter, softened 6 ounces cream cheese, softened 1 cup sifted all-purpose flour Filling: 2 tablespoons melted butter 2 eggs, slightly beaten 1/2 teaspoon vanilla extract 11/2 cups light brown sugar 1/8 teaspoon salt 1 cup chopped pecans Mix ingredients for crust to form a dough. Mix all ingredients for filling until smooth. Put a ball of dough in miniature muffin tins to form tiny shells.

Sprinkle a few chopped nuts in each shell. Divide the filling evenly between the shells and top with the rest of the nuts. Bake at 350 degrees for 15 to 17 minutes, then reduce the heat to 250 degrees and bake 10 minutes longer.

Cool, remove from tin carefully and sprinkle with powdered sugar.

Susanne Lemus, Jayess HONEY BUN BANANA PUDDING 1 can evaporated milk 1/2 tablespoon corn starch 3 egg yolks 1/2 cup sugar 1 tablespoon vanilla flavoring 1/2 stick margarine Stir the above ingredients together and cook on medium heat until thick, stirring often.

1.75-ounce box of honey buns (6 in box) 5 bananas Cut honey buns crosswise in strips about 1/4 inch thick. Line a 2 quart casserole dish with honey buns, slice bananas and pudding. Continue this order until all pudding is gone. Beat 3 egg whites on high speed until peaks form, add 1/4 cup of sugar, beat 1 minute more. Add this to top of pudding. Bake at 325 degrees until top is brown.

Gloria Hall, Magnolia

TAMMY’S QUICK COBBLER 1 stick of butter 3/4 cup of self rising flour 1 cup sugar 1/2 teaspoon salt 3/4 cup milk 1 large can peaches Melt butter in baking dish. Sift together flour, sugar and teaspoon salt.

Add cup of milk, beat well. Batter will be thin. Pour batter in baking dish, add large can peaches, sprinkle with more sugar. Bake at 350 degrees until crust is golden brown.

Tammy Taylor, Liberty APPLE RAISIN BARS 2 cups all purpose flour 2 teaspoons baking powder 11/2 teaspoons cinnamon 1/2 teaspoon salt 2 cups packed light brown sugar 2 eggs 1/2 cup (1 stick) butter or margarine, softened 1 teaspoon vanilla extract 11/2 cups diced apples 3/4 cup raisins Heat oven to 350 degrees. Liberally coat a 13x9x2 inch baking pan with nonstick cooking spray, set aside.

In a medium size bowl, whisk together flour, baking powder, cinnamon and salt, set aside.

In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.

Reduce speed to low and gradually add flour mixture, mix for 2 minutes or until well mixed together. Stir in diced apples and raisins and spread into prepared pan.

Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cook completely before cutting into bars and serving.

Mary S. Smith, McComb

EGG CUSTARD 1 cup half & half milk 4 egg yolks 1 cup sugar 11/2 teaspoons vanilla flavoring 1/2 stick butter 2 teaspoons starch Sift starch, mix all ingredients, add milk last, then beat egg white until fluffy, then pour into mixture and mix just a little more.

Pour into pre-baked deep dish pie shell. Bake at 350 degrees until pie browns slightly or until toothpick stuck in center comes out clean.

Tammy Taylor, Liberty DEANIE’S CHOCOLATE CREAM PIE 11/2 cups sugar 1/3 cup corn starch 1/3 cup cocoa 1/2 teaspoon salt 4 egg yolks, slightly beaten 3 tablespoons butter 21/4 cups milk 3/4 cup evaporated milk 1 tablespoon vanilla extract 12 ounce container Cool Whip 9-inch pie shell Bake pie shell on 450 degrees for about 12 minutes. Remove and set aside Stir together sugar, corn starch, cocoa and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture.

Cook over medium heat stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute longer.

Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell. Top with Cool Whip before serving.

Susanne Lemus, Jayess

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School events • Weddings • Sports Church News • Business News Letters to the Editor • Hunting & Outdoors Photos Club News • Births • College News • Military News Anniversaries • Birthday Parties • and more The Enterprise-Journal is a community newspaper and we want to serve you better so we’re asking you to share your news and photos with us. It’s easy: drop it by our office at 112 Oliver Emmerich Dr., e-mail us at news@enterprise-journal.com or mail it to us at P.O. Box 2009, McComb, MS 39649.

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ENTERPRISE-JOURNAL

RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

25

Saladmaster makes nutrition easy and delicious SALADMASTER® is one of the national sponsors of this year’s Taste of Home Cooking School.

FROM TASTE OF HOME

Saladmaster® is a 66-year-old American based company and international direct marketer of healthy cooking solutions. Manufactured with pride in the heartland of the U.S.A., Saladmaster® is committed to their mission — “We teach people how to prepare healthy, delicious meals for their families using the right equipment and techniques.”

Bringing healthy meals to your family’s table is quick and easy, made possible by several unique features of the Saladmaster® product: • An audible Vapo-Valve™ alerts the chef to the progress of the food being cooked. This technology allows you to cook at lower temperatures, retaining an average of 93 percent of the nutritional value of your food. This translates into better tasting, healthier food for your family.

• Detachable handle system allows you to take your meal from the stovetop to the oven to the table for beautiful serving and easy cleanup as well as convenient storage.

• State-of-the-art engineering allows for cooking without nutrientleaching water or calorie added oil so only the most nutritious and appetizing food reaches your family table.

• Saladmaster uses 316Ti technology that combines 316 Stainless Steel with Titanium. We are the only cooking system to use 316Ti steel made from steel mills in the U.S.A. and Switzerland.

This advancement provides you peace of mind, secure in the knowledge that you are preparing meals for your family using the cleanest, safest materials available in the world today.

Saladmaster® protects the quality, purity, color and flavor of food and resists chemical reaction with acids and enzymes in foods.

• To learn more about healthy and nutritious food preparation using Saladmaster or if you’re interested in a full time or part time career opportunity go to www.saladmaster.com and click on “Find a Dealer.”

LEMON DILL SALMON WITH VEGETABLES Contributor: Randy Pigeon; Wilsonville, Oregon, U.S.A. Saladmaster® Regional Manager Prep Time: 5 min Cook Time: 25 min Yield: 4 servings INGREDIENTS: 3 bunches fresh spinach, approximately 5 to 7 ounces, washed 2 cups cherry tomatoes, cut in half 1½ pounds fresh salmon, rinsed and at room temperature 2 lemons (slice 1 lemon widthwise into rounds and cut second lemon in half) 1 tablespoon fresh dill 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS: 1. Place spinach in the bottom of the Saladmaster® 11-inch large skillet and place 1 cup of tomatoes on top of TASTE OF HOME spinach.

2. Place salmon on top of tomatoes Lemon Dill Salmon with Vegetables cooks perfectly in Saladmaster cookand squeeze lemon juice from 2 lemon ware. halves over the salmon. Sprinkle dill, salt and pepper over food in pan.

3. Top salmon with lemon rounds and place second cup of tomatoes over salmon.

4. over and place burner on medium heat. Cook for approximately 15 minutes.

5. Reduce heat to low and cook an additional 7 minutes per 1-inch of thickness of the salmon or until center of salmon reaches desired level of doneness.

6. Serve with rice and fresh vegetables TIP: Saladmaster® thermal core construction features the same thickness along the bottom and the sides of the pan. This assures that heat is distributed equally throughout the entire pan, giving you better and more consistent results.

In addition, the waterless technology allows you to maximize flavor and nutrition.

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

Eggland’s Best No. 1 branded egg in the United States EGGLAND’S BEST is one of the national sponsors of the Taste of Home Cooking School.

FROM TASTE OF HOME

It’s no secret Eggland’s Best is proud to hold their eggs to the highest standards of freshness, taste, nutrition and quality.

From feeding their hens an all-natural, vegetarian diet, to creating a strict quality assurance program, to localizing production, Eggland’s Best is always striving to deliver consumers the freshest possible eggs that are superior in taste and nutrition.

In fact, the distinctive “EB” stamp assures consumers they are purchasing a superior egg that contains 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs. Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12.

The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention magazine (2012), Best Grab-andGo Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for seven consective years (2005-2011) and one of the top 125 Best Packaged Foods for Women according to Women’s Health magazine for three years (2008, 2010, 2011).

Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large, extra large, jumbo, cage free, organic, hard-cooked and liquid egg whites.

If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best.

PEAR & VANILLA FRENCH TOAST BAKE Original recipe from Eggland’s Best Yield: 16 servings Prep Time: 15 Minutes (1 hour refrigerate time) Cooking Time: 40 minutes INGREDIENTS: 12 bread slices, cut into small cubes 8 Eggland’s Best large eggs 3/4 cup fat-free half & half 2 teaspoons vanilla extract 2 tablespoons sugar 11/2 teaspoons ground cinnamon 2 pears, peeled and sliced thin 1/2 cup light brown sugar, packed 2 tablespoons butter 1/2 cup chopped walnuts, optional PREPARATION: Spray a 13x9-inch casserole dish with cooking spray and set aside. Cut bread into cubes and set aside to dry out slightly.

In a large bowl, whip eggs, half & half, vanilla, sugar and cinnamon until eggs are foamy; set aside.

In a large skillet, melt butter and brown sugar over medium heat until sugar begins to lightly bubble.

Remove from heat and place sliced pears in skillet, stirring until pears are coated with the brown sugar mixture.

Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears.

Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in.

Cover dish tightly with plastic wrap and refrigerate for 1 hour.Remove from refrigerator when you’re ready to bake, and let it stand at room temperature for 30 minutes before baking. (If you are using walnuts, sprinkle walnuts over the top before baking.)

Bake uncovered at 350 degrees F for 40 minutes or until eggs are set and

Cooking school recipe lineup The following dishes will be prepared during the annual Taste of Home Cooking School to be held Tuesday, Sept. 18, in the Hurst Auditorium at Southwest Mississippi Community College.

Recipes use ingredients from this year’s cooking school national sponsors.

1. Domino Light Chocolate Chunk Coffee Cake 2. Steak and Blue Cheese Bruschetta with Onion and Roasted Tomato Jam

3. Mini Maple Cinnamon Rolls 4. Mrs. Dash Braised Beef Short Ribs 5. Saladmaster Veggie Lasagna 6. Johnsonville Italian Sausage Stuffed Mushrooms 7. Eggland’s Best Spinach, Brie, and Bacon Mini Quiche 8. National Pork Board Pulled Pork Tostadas with Slaw and Chipotle Cream 9. Gallo Family Vineyards Pineapple-Cashew Chicken Salad 10. Shop Taste of Home Upside Down Apple Pie

FROM TASTE OF HOME

Eggland’s Best eggs are a key ingredient in this Pear and Vanilla French Toast Bake.

bread is puffed up. Cool slightly before this recipe for pecans or almonds. serving.

Serve with powdered sugar, maple TIPS: You can replace the walnuts in syrup, or fresh whipped cream.

DOOR PRIZES n

The following items will be among the door prizes given away during Tuesday night’s Taste of Home Cooking School: • Domino — Oxo Measure Bowl • Eggland’s Best Eggs — Assorted Prize Bag • Gallo Family Vineyards —Cheese Board and Wine Glasses • Johnsonville — Pizza Stone • National Pork Board — Grill Bag • SaladMaster — Santofu Knife • ShopTasteofHome.com — Nut Chopper and Pastry Cutting Mat

• Taste of Home — Taste of Home Cooking School Cookbook, Taste of Home Baking Book, Taste of Home Cookbook, Vol. 3, Taste of Home Best Loved Recipes, Taste of Home Christmas 2012, Best Holiday Recipes Bookazine and Cookies Bookazine.

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RECIPE EDITION 2012

MONDAY, SEPTEMBER 17, 2012

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Pulled pork goes beyond ordinary sandwich bread THE NATIONAL PORK BOARD is a national sponsor of this year’s Taste of Home Cooking School.

FROM TASTE OF HOME

If America had a signature dish, it might just be the pulled pork sandwich. This timeless favorite has already captured our hearts, so isn’t it time to discover new favorites?

Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun.

New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways— with effortless wraps, salads, pizzas, vibrant tacos and more. Wake up your everyday dinner routine with these mouthwatering ideas from the National Pork Board: • PULLED PORK WRAP: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch.

• PULLED PORK FRIED RICE: Put down that Chinese take-out menu! Fried rice is a great way to use up leftover protein, rice and veggies. In this flavorful stirfry, classic Americana meets Asia with a combination of white or brown rice, pulled pork, diced vegies and a lightly beaten egg.

• BBQ PULLED PORK PIZZA: Think past your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown.

• PULLED PORK SCRAMBLE: Pulled pork for breakfast? Absolutely. Add leftover pulled pork to a scramble of eggs, onions, bell peppers and cheese.

Served alongside sliced tomatoes and buttered toast, it’ll feel just like Sunday brunch — even on a Monday night.

To prepare perfect pulled pork, follow these simple tips from the National Pork Board: • THE CUTS: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which comes from the pork shoulder, and the leaner, flavorful pork sirloin roast, from the lower end of the loin.

• THE TEMPERATURE: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for tempera-

FROM TASTE OF HOME

It’s a wrap: Herb Rub Oven-Braised Pulled Pork, above, is great for lunch. It also adds a new taste to pizza, below

tures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high.

• The Pull: When finished cooking, remove from heat and let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve.

• For more versatile pork recipes and inspiring tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Pinterest and Twitter @AllAboutPork.?

HERB RUB OVEN-BRAISED PULLED PORK

Yield: 8 to 10 servings; prep time: 10 minutes; cook time: 23/4 to 31/4 hours INGREDIENTS: 3-pound boneless pork shoulder or sirloin roast 2 teaspoons dried sage leaves 2 teaspoons dried thyme leaves 11/2 teaspoons salt 1 teaspoon dried rosemary leaves 1 tablespoon canola oil or other neutral-flavored oil 1 cup chicken broth PREPARATION: Preheat an oven to 300°F. In a small bowl, combine the sage, thyme, salt, and rosemary. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it).

In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over

FROM TASTE OF HOME

medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside.

Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan.

Cover and bake until the pork is very tender, 21/4 to 23/4 hours.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces.

Moisten/season with cooking juices to taste.

SERVING SUGGESTIONS If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend.

Enjoy the pork in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.

NUTRITION PER SERVING: Calories: 320, Fat: 21g, Saturated Fat: 7g, Cholesterol: 95mg, Sodium: 570mg, Carbohydrate: 0g, Protein: 30g, Fiber: 0g.

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MONDAY, SEPTEMBER 17, 2012

RECIPE EDITION 2012

Find delicious deals with Taste of Home online Taste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com.

Each item on the site is carefully hand-selected by the Taste of Home team with the goal of encouraging creativity in the kitchens of the world's largest community of home cooks.

ShopTasteofHome.com is a one-stop resource for all things Taste of Home, whether cooks are looking for issues of the brand's magazines or the massive collection of cookbooks ranging from simple-to-create appetizers to familyfriendly main dishes to show-stopping desserts.

Each of the books on the site offers reader-submitted, test-kitchen approved recipes, tips and stories, as well as the inspiring food photography that Taste of Home fans have come to know and love.

ShopTasteofHome.com also features a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more efficient. The site offers a 100% satisfaction guarantee; if customers are disappointed with their purchases, they may return the items at any time, no questions asked.

Shoppers are encouraged to watch for special online sales and promotions that make Taste of Home cookbooks and special recipe collections even more affordable.

“At Taste of Home, we know that today's home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cookbooks to make their time in the kitchen even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home.

“ShopTasteofHome.com is an incredible

resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.”

One recent introduction to ShopTasteofHome.com is the Taste of Home Best Loved Recipes cookbook. It is Taste of Home's greatest ever recipe collection with 1,485 mouthwatering main dishes, simple sides, soups, eye-opening breakfasts and much more.

Every recipe is the tried-and-proven favorite of a real cook like you, including the Turtle Praline Tart recipe below.

TURTLE PRALINE TART Yield: 16 Servings; Prep: 35 minutes plusd chilling INGREDIENTS: • 1 sheet refrigerated pie pastry • 36 caramels • 1 cup heavy whipping cream, divided • 31/2 cups pecan halves • 1/2 cup semisweet chocolate chips, melted PREPARATION: • Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.

FROM TASTE OF HOME

This Turtle Praline Tart is one of the delicious recipes in the Taste of Home Best Loved Recipes cookbook.

• In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate.

• Refrigerate for 30 minutes or until

set. Whip remaining cream; serve with tart.

NUTRITION FACTS: 1 slice with 1 tablespoon cream equals 335 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 106 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.

Taste of Home culinary specialist Michelle Roberts to lead school FROM TASTE OF HOME

Meet Taste of Home Culinary Specialist Michelle “Red” Roberts, who conducts Cooking School shows throughout the country, focusing primarily on the Alabama, Florida, Georgia, Carolinas, Tennessee and Mississippi areas.

When asked why she loves the Cooking School, Michelle said, “I love being on stage, entertaining, and sharing my love of cooking.”

Michelle is a local girl from southwest Mississippi, originally from Franklin County. She now lives in Birmingham, Ala. She graduated from Mississippi University for Women in Columbus with a Bachelor of Science Degree in Culinary Arts.

She gained previous experience in FROM TASTE OF HOME the restaurant industry and served as Franklin County native Michelle a foods intern with a popular national Roberts will lead the cooking school. magazine. She drives about 40,000

miles per year to maintain her hectic schedule and conducts about 40 shows a year. When she’s not busy putting on great shows, Michelle can be found at home playing with her two cats, Simon and Madeline, and watching good movies. To learn more about Michelle, take a look at some of her answers to questions below.

Tell us something about yourself that very few people know?

I collect Tigger (from “Winnie the Pooh”) stuff and Ladybug stuff.

If we were to open your refrigerator at home, what would we find?

Not a whole lot, I am never home.

But I do always have a jar of Blue Plate Mayo and a Brita pitcher of water.

How did you develop your passion for cooking/food?

I am Southern, it is in my blood.

What is the best thing you ever ate?

Chicken and Waffles in Harlem, N.Y. at Amy Ruth’s.

What food today brings back childhood memories?

My Mama’s chicken and egg noodles. I remember her rolling out the dough with a green bottle filled with water because we didn’t have a rolling pin. She would roll up the dough and cut the noodles and I would help unroll all of them.

When did you start cooking and who taught you to cook?

I started cooking when I was 6 years old with an easy bake oven. And I was most influenced by my Grandmother, aka “Mamaw.”

Do you remember your grandmother’s cooking? What was her specialty?

Yes I do, I grew up in her kitchen.

She was great with desserts such as banana pudding, and especially peanut butter cake.

I now carry that tradition on and make peanut butter cake. She also made the best yeast rolls.

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Winery turns entertaining into fundraiser

GALLO FAMILY VINEYARDS is one of this year’s Taste of Home Cooking School’s national sponsors.

FROM TASTE OF HOME

The holiday months are a festive time of the year filled with friends and families gathering together to celebrate one another and the year. Whether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special.

For the third year, Gallo Family Vineyards® is offering a simple way for Americans to help seniors who may not be surrounded by friends, family and the abundance of food that is traditionally associated with the holidays. There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts™ the simple act of entertaining with wine and mailing in the cork will help to end senior hunger.

Gallo Family Vineyards invites America to join them to raise up to $100,000* for Meals On Wheels Association of America® (MOWAA). Making a difference in the lives of these seniors in need can be as simple as uncorking a bottle of wine or signing into Facebook.

The corks from any bottle of Gallo Family Vineyards portfolio of approachable and food-friendly wines can be mailed back through December 31, 2012. For every cork mailed back a $5 donation will be made to MOWAA. Additionally, a simple, fun Facebook game can be played to make virtual corks count to raise money and awareness for this important cause.

More information is available at www.everycorkcounts.com.

“We are proud to support Meals On Wheels Association of America’s mission to end senior hunger,” says Stephanie Gallo, a third generation Gallo family member. “For the third year in a row, the Every Cork Counts program gives Gallo Family Vineyards and the thousands of Americans who enjoy our wines an easy way to support this important cause.”

In the spirit of the season and this important cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays.

This sweet apple cake is a wonderful dessert to serve after a home-cooked dinner or as a warm treat to greet guests stopping over for some holiday cheer. The orange and walnut glaze pairs wonderfully with the citrus notes

FROM TASTE OF HOME

Glazed Fresh Apple Cake with Orange and Walnut pairs well with Gallo Family Vineyards® Moscato.

in the Gallo Family Vineyards Moscato.

And when the last guest leaves, be sure to send in the corks to make every cork count to end senior hunger for Meals On Wheels Association of America. *Gallo will donate $5 for each Gallo Family Vineyards cork mailed between August 1, 2012, and December 31, 2012, and received by January 10, 2013, to Meals On Wheels Association of America®, up to $90,000. Gallo will also donate $0.10 for each consumer who participates in the Facebook app for a maximum total donation of $10,000 during the social media promotion.

To learn more about Every Cork Counts and where to send your corks visit the official website at www.EveryCorkCounts.com, www.mowaa.org or join in at www.Facebook.com/GalloFamilyVineyards.

GLAZED FRESH APPLE CAKE WITH ORANGE AND WALNUT From the Gallo Family recipe book Pairs well with Gallo Family Vineyards® Moscato Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes For brunch or dessert, this crowdpleasing cake is also big on flavor.

You’ll need one orange for both the zest and juice in the cake and glaze.

INGREDIENTS: 1/2 cup (1 stick) unsalted butter, softened 2 cups granulated sugar 2 large eggs 2 teaspoons grated orange zest 2 cups all-purpose flour 3/4 teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup coarsely chopped walnuts 3 cups grated tart apple, such as Granny Smith

FRESH ORANGE GLAZE: 1 tablespoon orange juice 1 teaspoon grated orange zest ¾ cup confectioners sugar PREPARATION: Preheat the oven to 350°F. Grease a bundt or tube pan and set aside.

In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy and the mixture turns almost white.

Beat in the eggs and orange zest. Sift the flour, salt, baking soda, and cinnamon together and beat in to the batter until just blended. Stir in the walnuts and apple. Spoon the batter into the prepared pan. Bake for 45 minutes or until a cake tester inserted near the center comes out clean. Let cool in the pan completely, then invert on a serving platter. For the glaze, whisk the orange juice, zest, and confectioners’ sugar together until smooth. Drizzle over the cake.

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RECIPE EDITION 2012

Johnsonville Italian Sausage boosts recipe flavor

JOHNSONVILLE ITALIAN SAUSAGE is one of this year’s Taste of Home Cooking School’s national sponsors.

FROM TASTE OF HOME

Johnsonville Sausage announced it will team up with Taste of Home Cooking School to bring confident cooks new and delicious ways to add flavor to family meals throughout the fall.

Johnsonville Italian Sausage — available in both links and ground form — is a versatile ingredient that can add delicious flavor to a host of different recipes.

While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.

Made with only premium cuts of pork and the perfect blend of spices since 1945, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes.

Whether it’s elevating the flavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.

JOHNSONVILLE ITALIAN MEATBALLS Yield: 6 servings Prep Time: 25 min Cook Time: 20 min INGREDIENTS: • 1 package (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage • 1 egg, lightly beaten • 1/3 cup dry bread crumbs • 1/4 cup Parmesan cheese, grated • 1/4 cup milk • 1/4 cup onion, finely chopped PREPARATION: 1. Preheat oven to 350oF. 2. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk on a shallow baking pan. and onion.

6. Bake for 20 minutes or until meat3. Remove sausage from casings.

4. Add sausage to the bread crumb balls are cooked through (160o F).

7. Serve with your favorite sauce and mixture and mix well.

5. Shape into 20 meatballs; arrange spaghetti.

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Domino introduces Light way to satisfy sweet tooth DOMINO SUGAR® is a sponsor of the upcoming Taste of Home Cooking School, set for Tuesday, Sept. 18, at Southwest Mississippi Community College’s Hurst Auditorium.

The makers of Domino® Sugar introduce the newest product to its family of sweeteners, Domino® Light. The new Light product is an all-natural blend of pure cane sugar and stevia, with half the calories of sugar.

By blending pure cane sugar with naturally sweet stevia, and a natural flavor to enhance the taste, Domino Foods has created a delicious light sweetener with no artificial ingredients.

The stevia plant has been used for centuries as a sweetener. Pure cane sugar and zero-calorie stevia come together in Domino® Light to create the ideal sweetener — a perfect sweet taste and half the calories of sugar.

Domino® Light is available in two package sizes, a 40-count packet box and a 2 pound re-sealable pouch.

The 40-count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino® Light packets are a perfect, low-calorie sweetener solution, with only 5 calories per packet.

The 2-pound pouch offers the sweetness equivalent of a four-pound bag of

sugar and is ideal for baking or for everyday sweetening. The re-sealable pouch makes scooping and storing easy and mess-free. And it’s easy to convert your recipes — just replace 1 cup of sugar with 1/2 cup of Domino® Light Sugar & Stevia Blend to lighten your recipe by 350 calories.

“With most lower-calorie sweetener substitutes, baking success can be limited. Domino® makes baking lower-calorie recipes easier, with better quality and without forgoing taste,” states Domino Foods Vice President of Sales and Marketing, Maria Machita.

Machita explains how Domino Foods FROM TASTE OF HOME created the unique sweetness of their new product.

Domino’s Light sweetens up Light Chocolate Pudding & Whipped Cream.

“We added a natural flavor to enhance the taste of Domino®, which makes skin from forming. Chill for at least 2 1/4 cup cornstarch baked goods taste so good.” hours. Serve with fresh whipped cream.

2 cups 1% milk 1 teaspoon vanilla extract Find baking tips plus light and deliIn a small saucepan, whisk together all WHIPPED CREAM cious recipes using Domino® Light at: dry ingredients. Whisk in milk, 1/2 cup at dominosugar.com/light.

1 cup heavy cream a time, until combined. Place over medi1 to 2 tablespoons Domino® Light um heat, and continue to whisk until the 1/2 teaspoon vanilla extract LIGHT CHOCOLATE PUDDING & WHIPPED CREAM pudding becomes thick and begins to Yield: 4 Servings In a large bowl, whip cream with an bubble. Remove from heat and whisk in electric mixer on medium speed until soft PUDDING: 1/4 cup plus 1 tablespoon Domino® vanilla. Pour into medium-sized bowl or peaks are just beginning to form. Add individual serving bowls. Place a piece of Domino® Light and vanilla. Increase Light 1/4 cup unsweetened cocoa powder plastic wrap on the surface to prevent a speed slightly until stiff peaks form.

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