The Art Of Southern Cooking by: Ms Pearl Campbell From The Garden To The Kitchen
Mastering
DEDICATION
This cookbook is dedicated to my grandmother, the late Mrs. Sarah Duncan. My grandmother Sarah was the owner of Duncan’s grocery which was located on South 8th Avenue in Laurel, MS. Most of her lunches were served to the workers at Mingles and Masonite Corporation. Her recipes were never written on paper. They were all locked in her head. I was the oldest Grand Daughter. She shared her recipes with me and always with every recipe was a message of meaning and love. I now want to share the love back. I pray you enjoy the recipes and knowledge as I did and carry the joy and inspirations over to your children and grandchildren.Sincerely, Ms Pearl Campbell
Mrs. Sarah Duncan
Shortly after Ms Pearl opened her diner, dear friends Dr. Peeler and Holley Lacey brought their young grand sons, Case and Brooks Butts, to eat lunch. Pear asked the kids if her fried chicken was good. With drumsticks raised high, they enthusiastically shouted "THE BEST!!" It thrilled Pearl.
MY KITCHEN STORY
FRIED CHICKEN QUOTE: SOUTHERN LIVING ARTICLEIMPACT ARTICLE Traditions THE PINE BELT'S PostalPRSRTLocalCustomerSTD US Postage Paid Permit No. ECRWSS40 published byNOVEMBER | DECEMBER 2020 EVERYDAY FEELS LIKE A HOLIDAY AT PEARL'S DINER
AROUND THE GREENS..GREENS..GREENS..KITCHEN
THE KITCHEN & BEYOND
Ms Pearl's Pastor, Randy Turner and wife. Pastor Turner is the pastor of First Baptist Church in Laurel, MS
APPETIZERS
MS. PEARL’S BACON WRAPPED DATES Preheat oven 350. Lightly pan fry bacon. Take a slice of bacon and wrap around date use a toothpick to secure. Place bacon wrapped date on a cookie sheet and bake for 1015 minutes. Allow to cool and serve. DIRECTIONSINGREDIENTS 24 Dried Dates 24 Slices Bacon MS. PEARL’S SMOKED SALMON CHIPS Spread cream cheese on pita chip then place a slice of smoked salmon then sprinkle with bacon bits and green onions. Served chilled. DIRECTIONSINGREDIENTS 24 Flat Pita Chips 16 Oz. Smoked Salmon (Cut Into 24 Pieces) 8 Oz. Cream Cheese 8 Oz. Bacon Bits 2 Cups Green Onions, Chopped APPETIZER 8 PERSON 25 APPETIZERMINUTES 8 PERSON 20 MINUTES
Serve
DIRECTIONSINGREDIENTS 24 Slices Of Prosciutto 24 Tube Like Pieces Of Mozzarella 1 Cup Balsamic Vinegar Oregano To Taste APPETIZER 8 PERSON 25 MINUTES
“For I know the plans I have for you, declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and future.”
Dear MS Pearl, Becca and I wanted you to have this wonderful picture of two people who have great respect and admiration for you. As we held hands and prayed that day, we remember your prayer saying that the Lord was telling you to go back home to Laurel. You said you were not quite sure why…but you just trusted in his guidance. We could not help but to remember the wonderful promise in Jeremiah 29:11. The lord had some wonderful plans and blessings he wanted to give you…he just needed you to trust him and come back to Laurel….
MS. PEARL’S BALSAMIC PROSCIUTTO WRAPPED MOZZARELLA
With Love and Respect, in His Name, Scott and Becca Duff Ramsey • Hattiesburg, Mississippi
JEREMIAH 29:11-NIV
In a shallow pan place prosciutto and pour balsamic vinegar over prosciutto. Balsamic vinegar should fully cover the prosciutto add more balsamic vinegar if needed. for 2 hours. Take a slice of prosciutto and wrap around mozzarella place on serving tray and sprinkle with oregano. chilled.
THOUGHTS FROM A FRIEND AND BELIEVER IN CHRIST
Chill
BREAKFAST
DIRECTIONS Step 1 cook and crumble bacon and sausage. Do not drain Step 2 in a rectangular casserole dish coat with cooking spray, then layer frozen potatoes; then layer sausage, then layer bacon; then layer frozen diced pepper and onion blend, then lightly beat 8 eggs with black pepper and seasoning salt; then layer cheese Coverblend. and bake at 375 for 30 minutes, uncover and bake 15 minutes.
FOOD FOR THOUGHT
6-8 PERSON OVEN 45 MINUTES MS. PEARL’S 5 LAYER BREAKFAST BAKE BREAKFAST INGREDIENTS 30 Oz. Shredded Hash Brown Potatoes (Frozen) 15 0z. Diced Pepper And Onion Blend (Frozen) 1 Pack Bacon (Turkey or Pork) 1 Pack (Chicken,SausageTurkey, or Pork) 16 Oz. Shredded Cheese Blend 8 BlackEggsPepper (To Taste) 3 Tbsp. of MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.)
Mama always said if you treat people like you want to be treated you will never go wrong. I strive to bring fellowship into Pearl’s Diner. This is something people are forgetting these days. Technology is taking over. People do not socialize like we use too. I have learned to minister through my food using the Lord’s greatness. You are never too old to learn, trust and believe the Lord will plant the seeds but remember you must water the seeds because faith and work go hand and hand. God Bless you!
MS Pearl Campbell
CASSEROLE & SLOW COOKER
Season chops with onion powder, garlic powder, Cajun seasoning on both sides. Place in the Chopcrockpot.onion, peppers, mushrooms and place in a separate bowl. Glaze veggies with garlic olive oil (virgin olive oil if preferred) and season with garlic powder, sea salt, pepper, and parsley. Stir to mix evenly and place on top of pork chops. Add cream of chicken and mushroom evenly. Pour 1 1/2 cups of chicken stock into a bowl and season with sea salt and pepper. Stir to mix and pour into crockpot combining all contents without disturbing the pork chops. Add three(3) basil leaves and 1/2 stick of sliced salt free butter Cook on low 3-4 hours or in high 2-3 hours. Or until meat is tender. Stir occasionally.
6-8 PERSON 2 TO 4 HOURS MS. PEARL’S CROCKPOT SMOTHERED PORK CHOPS CASSEROLE AND CROCKPOT INGREDIENTS 1 Package Center Cut Bone-In Pork Chops 1 Yellow Onion 1 Green Pepper 1 Red Pepper 16 Oz. Baby Bella Mushrooms (Sliced ) 2 Cups (1 Large Can) Cream Of Chicken and Cream Of Mushroom 1 1/2 Cups Chicken Stock Garlic powder Onion powder Sea (SeasoningMS3PeppersaltBasilleavesPearl’sSeasoningisavailable for purchase at Pearl’s Diner.) GarlicParsleyOlive Oil 1/2 Stick Salt Free Butter DIRECTIONS
8 PERSON 2-3 HOURS MS. PEARL’S BLUE CHEESE DIP CROCKPOT DIPINGREDIENTSDIRECTIONS 16 0z. Cream Cheese 16 0z. Blue cheese 24 0z. Cream Of Chicken Soup In a crockpot or slow cooker mix ingredients and cook on high for 2-3hours periodically mixing. Serve with chips, crackers and veggies.
1 Can cream of Chicken Soup
2 Cups Rice Cooked (follow packages directions
INGREDIENTS DIRECTIONS
CHICKEN
Preheat oven to 350F. While broc coli is thawing in 1 cup of boiling salted water, sauté onions and celery in butter until tender. Add soup and milk to the onions and celery. Let it simmer for 3 min utes, and then mix in the cheese thoroughly. Add the salt and pepper and slivered almonds (optional). Put the casserole in a buttered casserole dish and bake it at 350F for 40 minutes. (Tip: this dish can be made ahead of time and tastes great even after its reheated!) BETTY'S & RICE
OVEN MS.
6 PERSON 1 HOUR BROCCOLI & RICE CASSEROLE CASSEROLE INGREDIENTS DIRECTIONS 2 Cups Cooked Rice 3 Tbsp. Butter 1 Bag Frozen Chopped Broccoli 1 Can Cream Chicken Soup 1 Cup Whole Milk 1 Small Jar Cheese Whiz or Velveeta Cheese 1 Cup Onion, Chopped 1 Cup Celery, Chopped ½ Cup Slivered Almonds (optional) 1 Tsp. Salt 1 Tsp. Pepper
Tbsp.
Preheat oven to 350F. While broccoli is thawing in 1 cup of boiling salted water, sauté onions and celery in butter until tender. Add soup and milk to the onions and celery. Let it simmer for 3 minutes, and then mix in the cheese thoroughly. Add the salt and pepper and slivered almonds (optional). Put the casserole in a buttered casse role dish and bake it at 350F for 40 minutes.
1 ¼ Lb. Chicken Thighs, Legs, or Breast
Water
2 Cups Onion, Chopped 2 Cups Bell Pepper, Chopped 2 Cups Celery, Chopped Salt (Tip: this dish can be made ahead of time and tastes great even after its reheated!)
1 Cup
6-8 PERSON 6-8 HOURS MS. PEARL’S EASY CROCKPOT SHRIMPCROCKPOTBISQUEDIRECTIONS Put it all In a pot and heat 6 to 8 hours! Enjoy INGREDIENTS 1 Can Cream Of Mushroom Soup 1 Can Cream of Celery Soup 2 Cans Cubed Potatoes ½ Cup Half And Half 1 Pkg. Shrimp 1 Can Broccoli Soup 1 Can Cheddar Soup 1 Stick Margarine 1 Tbsp. Crab Boi l
DESSERT
In a large mixing bowl, combine milk, sweetened condensed milk, vanilla extract, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set. Cover the bottom of a 3-quart trifle dish with vanilla wafers (you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish).
INGREDIENTS 1/2 Cup Whole Milk 1 (5.1-oz.) Package Instant Vanilla Pudding Mix 1 (5.1-oz.) Package Instant Banana Cream Pudding Mix 1 (14-Oz.) Can Sweetened Condensed Milk 2 (12-oz.) Boxes Vanilla Wafer Cookies 6 Bananas, sliced into coins 1 Tsp. Pure Vanilla Extract 1 Tub Cool Whip
POUND CAKE CAKE
Top with the pudding mixture. Cov er with another layer of cool whip then fold the pudding from under neath to on top of the cool whip (do not mix it in). Top with an even layer of banana slices. Refrigerate for at least 3 hours, or up to overnight.
DIRECTIONS
Preheat oven to 325F. Beat 5 eggs in a small bowl. Using a mixer, mix the shortening, butter, and sugar. Add eggs to mixture and then mix again. In a separate bowl combine salt, flour, baking pow der, and milk until it has a creamy consistency. Then add the flavor extract of choice and combine all ingredients together and bake in a pan at 325F for 1 ½ hours.
MS PEARL’S FAMOUS BANANAPUDDINGPUDDING INGREDIENTS 5 Eggs ½ Cup Shortening 2 Sticks Butter 3 Cups Sugar 3 Cups Flour (Plain) ¼ Tsp. Baking powder ¼ Tsp. Salt 1 Cup Milk 1 ½ Tsp. of Vanilla, Lemon, or Almond extract (depending on your flavor preference)
DIRECTIONS
6-8 PERSON STOVE 75 MINUTES MS PEARL’S FAMOUS LEMON ICE BOX PIE PIE INGREDIENTS 18 Ounce Tub Fat-Free Cool Whip, Thawed 1 Can Fat-Free Eagles Brand Sweetened Condensed Milk 4 Oz. Can Frozen Lemonade, Thawed Zest Of One Lemon (a Microplane Zester is best) 1 Fat-Free Graham Cracker Pie Crus t DIRECTIONS Place the Fat-Free Cool Whip in a large mixing bowl and with a rubber spatula fold in the FatFree Sweetened Condensed Milk. Add the lemonade folding into the mixture until blended. Pour into Graham Cracker pie crust and refrigerate for at least one hour.
For the pastry, mix flour and salt together. Mix in melted butter. With a tablespoon of cold water, mix it into the flour and repeat this a tablespoon at a time until it is thoroughly moist until it is dough (if it is too hard then add more water until you get a doughy consistency).
6-8 PERSON STOVE 75 MINUTES DEEP DISH APPLE PIE PIE PIE INGREDIENTS 1 ½ Cup Sugar ½ Cup All-Purpose Flour 1 Tsp. Nutmeg 1 Tsp. Cinnamon ¼ Tsp. Salt 12 Cups Apples, Thinly Sliced and Peeled 2 Tsp. Butter Pastry for One 9-Inch Pie Crust 1Cup Plain Flour ½ Tsp. Salt 3/8 Cup Melted Butter 2 to 3 Tsp. Cold Water DIRECTIONS PASTRYDIRECTIONSINGREDIENTS
Preheat oven to 425F. Stir sugar, flour, nutmeg, cinna mon, and salt together in a large bowl. Then mix in the apples. But ter a baking dish then pour the mixture into the baking dish and then dab it with remaining butter prepare the pastry recipe but roll the dough into a 10-inch square. Fold pastry in half, cut slits near the center. Unfold over the apple mixture in the pan. Bake for one hour or until the pastry is golden brown and the apple mixture is bubbling through the slits in the center of the pastry. (Tip: better served warm.)
1
For the cake, Preheat oven to With350F.mixer, blend butter, oil, and sugar until fluffy in texture. Add strawberries and gelatin togeth er in a bowl and beat until well blended. Add sifted flour to the mixture and blend it thoroughly. Then add milk and blend it in thoroughly as well. Fold beaten egg whites and vanilla extract into mixture. Pour batter into 3 greased and floured 9-inch cake Bakepans.at 350F for 30 minutes or until inserting a toothpick into the cake comes out clean with out batter sticking to it. Let the cake sit out until room temperature then add frosting. Store in the refrigerator until ready to serve. Box Confectioners’ Sugar, ¼SiftedStick Unsalted Butter to room temperature.)
(Softened
6 - 8 PERSON 2 HOURS FRESH STRAWBERRY CAKE CAKE CAKE INGREDIENTS CAKE DIRECTIONS FROSTING 1 Stick Unsalted Butter (Room Temperature) 1 ¾ Cups Sugar 1 6 Oz. Box Strawberry Gelatin 1 1/3 Cups Whole Milk 1 Tsp. Vanilla Extract 1/3 Cup Canola Oil ½ Cup Fresh Strawberries (Mashed) 2 2/3 Cups Self-Rising Four (Sifted) 4 Egg Whites (Beaten)
½ Cup Fresh Strawberries, mashed For the frosting, add the sifted confectioners’ sugar and softened butter into a large bowl and beat until smooth. Then mix in the strawberries well. OVEN
Preheat oven to 250F. Combine flour and baking pow der. Add fruit, toss, and set aside. In a separate bowl, blend together butter and sugar. Then, add eggs, milk, and extracts. Add the flour mixture in with the pecans and stir until blended thoroughly. Bake the fruitcake at 250F for 4 hours, Then remove from oven and wrap it in foil. Allow the cake to cool down completely. Place the cake in a cheese cloth and pour rum over the top. Re-wrap the cake in cheese cloth and foil until it is ready to be served.
BANANABREADBREAD INGREDIENTS DIRECTIONS 1 Cup Sugar 2 Eggs 2 Cups Self-Rising Flour ½ Tsp. Baking Soda ½ Cup Chopped Nuts Cream sugar, eggs and mashed bananas. Mix well. Sift flour and soda together. Add to mixture well. Add nuts. Mix well. Pour into greased loaf pan and bake in preheated oven at 350 for about 35 minutes. MS. PEARL’S AND MOMMA’S FRUIT CAKE INGREDIENTS DIRECTIONS 6 Cups Flour 1 Lb. Butter (4 Sticks) 12 Eggs 1 Cup Milk 3 Tsp. Baking Powder 3 Cups Sugar 2 Quarts Pecans (8 cups) 2 Lb. Candied Fruit ( 1 Lb. Yellow and 1 Lb. Green) 2 Lbs. Pineapples (Red, Yellow, and Green) 1 Cup Dried Figs and Dates 1 Tsp. Vanilla Extract 1 Tsp. Lemon Extract 1 Tsp. Almond Extract 1 Tsp. Orange Extract 1 Tsp. Rum Extract
CAKE
ICINGDIRECTIONSDIRECTIONS
Preheat oven to 350F Mix sugar, shortening, and oil. Add the egg yolks in one at a time and make sure it is blended thorough ly. Stir baking soda and buttermilk together. Whisk together the but termilk mixture with the flour, and then mix the butter in. Fold the coconut into the mixture. Beat the egg whites and fold them into mix ture as well with the vanilla extract. Combine all ingredients together, and then pour the contents into 3 greased and floured 9-inch bak ing pans. Bake cake at 350F for 25 minutes. Let the cake sit until it is room temperature before applying the icing.
ITALIAN CREME CAKE INGREDIENTS 1 ½ Sticks Butter 1 ½ Cups Brown Sugar 3 Cans of Canned Biscuits 2 Tbsp. Cinnamon 1 Cup Pecans
DIRECTIONS Melt butter, brown sugar, and cinnamon together. Cut up biscuits into small pieces, and dip them into the mixture. Use a Bundt pan and sprinkle pecans on top. Bake the monkey bread at 350F for 30 minutes.
CAKE INGREDIENTS 2 Cups Sugar ½ Cup Shortening ½ Cup Oil 1/3 Tsp. Vanilla Extract 2 Cups Flour(Plain) 5 Egg Yolks, Separated 1 Tsp. Baking Soda 1 Cup Buttermilk 1 Cup Angel Flake Coconut ½ Tsp. Butter Flavoring ICING INGREDIENTS 1 ½ Cup Chopped Pecans ½ Cup Butter ½ Tsp. Vanilla 1 (8 Oz.) Package Cream Cheese 1 Box Powdered Sugar ½ Tsp. Butter Flavoring With a mixer, beat cream cheese and butter together and beat in sugar gradually. Stir in pecans and flavoring. Spread icing between each layer of the cake, on top, and on the sides as well.
MONKEYBREADBREAD
PECAN PIE
INGREDIENTS 2 (9 In.) Graham Cracker Crust 1 (14 Oz.) Can Sweetened Condensed Milk ½ Cup Lemon Juice 1 (8 Oz.) Canned Pineapple (Drained) ½ Cup Chopped Pecans 1 (16 Oz.) Frozen Whipped Topping
DIRECTIONS
In a large bowl whisk together sweetened condensed milk and lemon juice. Stir in drained pine apple and chopped pecans. Mix in frozen whipped topping. Pour mixture into graham cracker crust and then chill in the fridge for 1 ½ hours before serving.
MILLION DOLLAR PIE INGREDIENTS 2 Cups Corn Syrup 6 Beaten Eggs 2 Cups Sugar 1 Tbsp. Vanilla Extract 3 Cups Pecans (Chopped) 2 Frozen Pie Crusts (not deep dish)
Preheat oven to 350F. Mix ingredients in order in the list shown except pecans. Place pe cans into the pie shells then pour the filling on top until it is close to the top edge of the crust. Stir to distribute filling evenly. Bake pies at 350F for an hour and switching the pies position halfway through baking. When baking is done let it sit until room temperature before slicing.
DIRECTIONS
MISSISSIPPI BLUEBERRY BREAD PUDDING INGREDIENTS 6 Slices Toasted Buttered Bread 1 ½ Cups Sugar 4 Eggs 2 Cups Milk 1 Tsp. Vanilla Extract ½ Cup (optionalBlueberriessubstitutes are chocolate chips or Rasins) DIRECTIONS Break bread in small pieces and then place it in a 9-inch dish. Mix all the rest of the ingredients togeth er and then pour the mixture on top of the bread. Baste it in melted butter to keep moist. Bake at 350F for 30 minutes.
MEATS
Fresh ground pepper to taste
½ cup water ¼ cup fresh basil leaves
1 lb ground beef (or a combination ½ lb ground Italian sausage and ground beef) Salt to taste
½ tsp Italian seasoning
DIRECTIONS
Season ground beef with salt and pepper. In a large skillet, add the beef and chopped onions and brown. Drain excess grease. Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed read pepper, ba sil leaves, Worcestershire, and sug ar. Stir well to combine flavors and bring to a boil. Add water and stir Reducewell. heat and simmer for 30 Tominutes.prepare spaghetti noodles: pour water, dash of salt, and a tsp of oil in boiling pot. Once it comes to a boil add spaghetti noodles. Turn down to a medium high. Cook until tender.
1 tbsp dried parsley flakes
1 tbsp garlic powder
1 tbsp granulated sugar
1 medium onion, chopped 15 ounces tomato sauce
Crushed red pepper flakes to taste
INGREDIENTS
6 ounces tomato paste
Spaghetti noodles, for serving
1 tbsp Worcestershire sauce
6-8 PERSON STOVE 75 MINUTES MS PEARL’S FAMOUS SOUTHERN BEEFSPAGHETTI
Crust from fried chicken 1 Tbsp. of MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.) 1 Cup of Oil 1-1/2 Cups of Flour Half Of An Onion
Combine oil, onion, crust from fried chicken, and Ms. Pearls Southern Seasoning in a skillet. While that cooks, mix flour with water until chunks are gone. Add the flour and water mixture to the skillet with drippings and stir consistently. Add hot water as you go to make it into the consistency you like. “So easy, and make sure you make it with love!” ~ Ms. Pearl
Preheat oven to 350 degrees. Put beef in a large bowl. Dissolve bouillon cube in the hot water. Cut bread into cubes. Combine all ingredients with beef and kneed thoroughly. Place mixture in a low baking dish and bake it at 350F for about 50 minutes. BROWN GRAVY (Continued)
DIRECTIONS
4-6 PERSON STOVE 75 MINUTES MS PEARL’S FAMOUS SOUTHERN MEAT LOAF BEEF INGREDIENTS 2 Lbs. Ground Beef (Chuck) 1/3 Cup hot water with a tsp. salt and tsp. pepper 1/2 Cup Chopped Onion 1 Beef Bouillon Cube 1 Egg Beaten 1/4 Cup Chopped Green Pepper 1/4 Cup Chopped Celery 2 Tsp. Salt 1/2 of Evaporated Milk 1/4 Cup Grated Carrots 2 to 3 slices of Soft Bread 1/4 Tsp. of Savory Thyme
MS PEARL’S EASY
INGREDIENTS DIRECTIONS
6-8 PERSON STOVE 75 MINUTES MS PEARL’S BROCCOLI STUFFED MEAT LOAF BEEF INGREDIENTS 3 Lb. Lean Ground Beef 2 Eggs ½ Cup Evaporated Milk 1 Tsp. Garlic Powder 1 ½ Cup Broccoli Florets 1 Onion, minced ½ Cup Water 1 Green Bell Pepper, minced 1 Tbsp. MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.) DIRECTIONS Preheat the oven to 325F.Combine and kneed together beef, eggs, evaporated milk, minced onion, garlic powder, and Ms. Pearl’s Southern Seasoning. Put meat loaf on a flat service and flatten it out. Layer broccoli florets on top and then roll meat into a loaf tucking the florets inside. Put your meatloaf in a baking dish with the water. Baked meat loaf for 1 hour on 325F.
4 PERSON OVEN 20-25 MINUTES OVEN BAKED CHICKEN CHICKEN INGREDIENTS Chicken Parts Of Your Choice 1 Cup Of Butter 2 Cans Cream Of Chicken Soup 2 Cans Cream Of Mushroom Soup 2 Whole Chickens 2 Small Containers Sour Cream 1 Tbsp. MS. Pearl’s Southern Seasoning DIRECTIONS Preheat oven at 300F. Brown chicken in butter on a skillet then place the chicken in a baking dish. In bowl, stir the drippings left over in the skillet with sour cream and soups. Pour the mixture over the chicken, sprinkle with Ms. Pearl’s Southern CoverSeasoning.and bake dish for two hours.
6-8 PERSON STOVE 25 MINUTES MS PEARL’S FAMOUS FRIED CHICKENCHICKEN INGREDIENTS 10-14 Chicken Parts Of choice 2 Tsp. Salt And Pepper 4 Cups All-purpose Flour Vegetable Oil Of Choice -For Frying Chicken 2 Tsp. MS Pearl’s Season Salt *(Seasoning is available for purchase at Pearl’s Diner.) DIRECTIONS Preheat oil, in either a heavy cast iron skillet on the stove or deep fryer, to 325F. In large bowl, combine the flour, salt, pepper, and seasonings and set Lightlyaside.dust them in the mixture and slowly place in oil. Once done remove chicken and let cool for an additional 5 minutes before serving.
MS. PEARL’S PAN-SEARED CHICKEN BREAST WITH SIMPLE MUSHROOM SAUCE CHICKEN INGREDIENTS 4 Chicken Breast (thinly sliced) 2 Fresh Mushrooms (thinly sliced) 1 Chicken Bouillon Cube 1 Beef Bouillon Cube ½ Cup Chicken Stock ½ Cup Creamed Cheese ½ Cup Butter 3 Tbsp. MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.) 1 Tbsp. Onion Powder
On medium heat coat pan with butter, add Cajun seasoning and onion pow der and chicken breast cooked on each side 3-5 minutes. Remove chick en, add mushrooms sauté to desired firmness. Add chicken bouillon cube, beef bouillon cube, chicken stock and cream cheese, stir vigorously until de sire texture. Add chicken breast back simmer for 15 minutes. Tips: add more chicken stock to thin sauce or add more cream cheese to thicken sauce. Goes great with Ms. Pearl’s Garlic mashed potatoes.
DIRECTIONS
INGREDIENTS 1 Whole Chicken 1 Onion Chopped 1 Apple Chopped 1 Garlic Clove Chopped ½ Cup White Cooking Wine 2 Tbsp. Onion Powder 2 Tbsp. Garlic Powder 2 Tbsp. Cajun MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.) ½ Tbsp. Salt ½ Tbsp. Pepper 1 Cup of Butter Divided into ¼ *useTips: chopped onion, apple, and garlic mixture as side dish *basting and butter are key to a flavor roasted chicken MS. PEARL’S AIR FRYER ROASTED WHOLE INJECTIONCHICKENMIXTURE: Cooking wine ¼ melted butter, Salt and Pepper, To Taste Onion Powered Garlic Powder, Ms. Pearls Seasoning Combine all ingredients and Inject mixture into the chicken. Stuff chicken with onion, apple, garlic and ¼ cup butter. Using air fryer cook chicken at 400 with breast side up for 30 minutes, blasting periodically with remain butter, then turn chicken with breast side down and cook for an additional 15 minutes, blasting periodically with butter and broth. Cook till internal temperature is 165 degrees.
Heat oil over medium-to-medium high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 or 3 pork chops at a time, 4 to 5 minutes on the first side and 3 to 5 min utes on the other side making sure not pink juices are remain Removeing. to a plate covered with paper towels and repeat with remaining pork chops. pan
Season both sides of the pork chops with salt and pepper. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture then set aside or dredge before go ing into the oil. (Less Dishes)
2-4 PERSON STOVE 60 MINUTES MS PEARL’S FRIED PORK CHOPS PORK
DIRECTIONSINGREDIENTS 4 Bone-in Pork Chops 1 Cup All Purpose Flour ½ Cup Canola or Vegetable 0il (enough to cover bottom of
for frying) 2 Tbsp. Butter 1 Tsp. MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.) 1 Tsp. Black Pepper Cayenne Pepper to Taste
MS. PEARL’S PAN SEARED SNAPPER SEAFOOD On medium heated coat pan with butter, pan sear snapper for 2 minutes. Remove snapper and add all ingredients stirring till smooth consistency and add snapper back. Simmer for 10 minutes DIRECTIONSINGREDIENTS Serving size 4 4 Snapper Fillets 1 Tbsp. Coarse Black Pepper 1 Tbsp. Coarse Sea Salt 1 Tbsp. Smoked Paprika ½ Cup White Cooking Wine ¼ Cup Softened Cream Cheese ¼ Cup Butter ½ Tsp. Lemon Juice ½ Tbsp. MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.) 1 Chopped Garlic Clove ½ Tbsp. Thyme SUCCULENT SHRIMP N GRITS Saute shrimp in butter until pink, mix in all seasonings and chicken stock. Simmer for 10 minutes. . 1 Cup Quick Grits 2 Cups Half And Half 2 Cups Chicken Stock 1 Cup Butter Bring half n half, chicken stock and butter to a boil. Slowly pour grits into boiling mixture stirring vigorously to prevent clumping. Simmer stirring fre quently for 10 minutes. Tip: add a little chicken stock if grits thicken too much Garnish with green scallions and Parmesan, smoked Gouda or blue cheese. SHRIMP INGREDIENTS GRITS INGREDIENTS Serving size 4 1Lb. Shrimp 1 Tbsp. Minced Garlic 1 Tbsp. Onion Powder ½ Tbsp. Cumin 1 Tbsp. Smoked Paprika ½ Tbsp. Chipotle Pepper 1 Tbsp. Coarse Black Pepper ½ Cup Butter ½ Cup Chicken Stock
DIRECTIONS
6-8 PERSON 50 MINUTES MRS. BETTY’S RED BEANS AND RICE PORK SAUSAGE INGREDIENTS 1 Cup Rice 1 Tbsp. Vegetable Oil 1 Pack Smoked Sausage, Thinly Sliced Any Brand Of Choice 1 Medium Yellow Onion, Diced 1 Green Bell Pepper, Diced 1 1/2 Tbsp. Tony’s Seasoning 1 Bag Of Dry Pinto Beans Salt and Pepper To Taste
Cover beans with water and boil until tender, using a spoon, mash beans until slightly thickened. In a large saucepan of 2 cups water, cook rice according to package, set aside. Heat vegetable oil in a large stockpot over medium heat. Add sausage and cook until sausage is lightly browned, about 5-7 minutes, set aside. Add onion and bell pepper. Cook stirring occasionally, until tender, about 3-4 minutes. Stir in Tony’s Seasoning, add mixture to beans and simmer uncovered for 30-45 Serveminutes.over rice.
8 PERSON OVEN 40 MINUTES MS. PEARL’S TURKEY MEATBALLS TURKEY & CHICKEN
In a large bowling mix all ingre dients then form meatballs. On a nonstick cookie sheet placed meatballs bake at 350 for 30 minutes. While meatballs are baking mix sauce in a large bowl then pour sauce into a Crockpot and cook on high. Once meatballs are finished baking add to Crockpot and gentle mix into sauce, set on low and simmer for 2-3 allow hours.
DIRECTIONSINGREDIENTS 1 Lb. Ground Turkey 1 Lb. Italian Turkey Sausage (mild or spicy) 1 Large Egg ½ Cup Italian Bread Cups ½ Cup Italian Seasoning Sauce 1 6 Oz. BBQ Sauce ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ¼ Cup Onion Powder
DIRECTIONS
Step 2: Remove Italian turkey sausage casing, cook thor oughly, crumbling with spatula Step 3: Combine tomato sauce, tomato paste, onion powder, garlic powder and Italian sea soning and boil. Stir until paste is combined into sauce, then add spinach and Italian turkey sausage to sauce simmer. Step 4: Combined ricotta cheese and egg mix until fluffy Step 5: Using rectangular bak ing pan, add a thin row of sauce mixture to bottom of pan, then add 3-4 lasagna noodles across pan, add sauce mixture, then ricotta cheese, then shredded cheese, repeat until you have 3-4 layers; then baked covered on 350 for 30 minutes. Uncover sprinkle additional cheese and bake for 10-15 minutes.
Tips: broil top on high for a few minutes for a crispy boiling GarnishpresentationwithItalian Seasoning and Parmesan.
INGREDIENTS 1lb Italian Turkey Sausage (hot, mild, or sweet) 1 Lb. Lasagna Noodles 16 Oz. Ricotta Cheese 16 Oz. Mozzarella or Italian Cheese Mixture 16 Oz. Chopped Fresh Spinach 1 (2)Egg15 Oz. Cans Tomato Sauce (1) 6 Oz. Can Tomato Paste 1 Bottle Italian Seasoning 2 Tbsp. Onion Powder 2 Tbsp. Garlic Powder
Step 1: Cook lasagna noodle ac cording to package directions.
6-10 PERSON OVEN 60 MINUTES MS. PEARL’S TURKEY LASAGNA TURKEY
SOUP & SALAD
4-6 PERSON OVEN 2 HOURS MS. PEARL’S VEGETABLE SOUP SOUP Cook meat until tender in a cooking pot (or Dutch oven) on medium heat, and then add remaining ingredients. Cook soup until everything is tender. Serves 4 to 6 people. (Tip: This soup pairs great with corn bread or crackers!) DIRECTIONSINGREDIENTS 2 Lbs. Beef Stew Meat 1 Large Bag Frozen Mixed Vegetables 1 10 Oz. Can Stewed Tomatoes With Green Chiles 1 Onion, Chopped ½ Small Can Tomato Paste 1 Tsp. Salt 1 Tsp. Pepper 1 Tsp. Brown Sugar 1 Tsp. Worcestershire Sauce
MS. PEARL’S TWISTED GREEK SALAD SALAD DIRECTIONS 2 Cups Extra Virgin Olive oil ½ Cup Apple Cider Vinegar ½ Cup Honey 2 Tbsp. Dijon Mustard 2 Tbsp. Finely Grated Fresh Ginger 1 Tsp. Kosher Salt 2 Tsp. Cracked Black Pepper DRESSING INGREDIENTSSALAD INGREDIENTS 8 Ounces Prosciutto - Thin Sliced Chopped 2 Cups Fresh Shredded Brussels Sprouts 2 Cups Fresh Shredded Broccoli Florets 2 Cups Fresh Shredded Kale 1 Cup Fresh Chopped Arugula 1 Cup Chick Peas 1 Cup Shredded Carrots 1 Cup Dried Cranberries 1 Cup Dried and Crushed Banana Chips ½ Cup of Blue Cheese In a large bowl mix all ingredients while stirring in dressing. Thoroughly coat sliced with dressing. Chill for 2 hours.
8 PERSON OVEN 40 MINUTES MS. PEARL’S SUMMER SALAD SALAD ½ Cup fresh Lemon juice ½ Cup fresh Lime juice ½ Cup fresh orange juice 1 Cup Honey 1 Tsp. Vanilla 1 Tsp. Cinnamon 2 Tsp. Thyme 1 Tsp. Basil 1 Tbsp. Dijon Mustard DRESSING INGREDIENTS SALAD DIRECTIONS: SALAD INGREDIENTS 1 Cup Mango Chunks 1 Cup Pineapple Chunks 1 Cup Kiwi Sliced Thin 1 Cup Green Apple Chunks 1 Cup Strawberry Halves 1 Cup Blackberries 1 Cup Raspberries In a large bowl mix all fruit together then stir dressing into fruit salad. Chill for 1 hour.
40 MINUTES SALAD INGREDIENTS8PERSON OVEN MS. PEARL’S SHREDDED VEGETABLE SALAD SALAD DIRECTIONSDRESSING8 Oz. Thinly Sliced Prosciutto, 2ChoppedCupsFresh Brussels Sprouts, 2ShreddedCupsFresh Broccoli Florets, 2ShreddedCupsFresh Kale, Shredded 1 Cup Fresh Arugula, Chopped 1 Cup Chick Peas 1 Cup Carrots, Shredded 1 Cup Dried Cranberries 1 Cup Dried Banana Chips, ½CrushedCupof Blue Cheese 2DressingCupsExtra-Virgin Olive Oil ½ Cup Apple Cider Vinegar ½ Cup Honey 2 Tbsp. Dijon Mustard 2 Tbsp. Finely Grated Fresh 1GingerTsp.Kosher Salt 2 Tsp Cracked Black Pepper. Directions: Dressing thoroughly whisk all ingredients set aside. In a large bowl mix all ingredi ents while stirring in dressing. Thoroughly coat sliced with Chilldressing.for2 hours.
MS. PEARL’S PASTA SALAD SALAD Pasta: cook as directed on package chill for 1 hour. Thoroughly mix all ingredients in a large bowl. Chill in fridge for 2 hours. DIRECTIONSSALAD INGREDIENTS 1 Lb. Fusilli Pasta 8 Tbsp. Herb Seasoning Mix 24 Ounce Of Zesty Italian-Style Dressing 2 Cups Shredded Parmesan Cheese 1 Cups Chopped Tomatoes 1 Cup Chopped Fresh Broccoli Florets 1 Cup Chopped Kalamata Olives ½ Cup Chopped Green Bell Pepper ½ Cup Chopped Red Bell Pepper ½ Cup Chopped Yellow Bell Pepper SALAD INGREDIENTS ½ Cup Sliced Almond ½ Cup Chopped Walnuts ½ Cup Dried Banana Chips ½ Cup Dried Mango ½ Cup Dried Cranberries 1 Cup Gorgonzola Cheese 4 Cups Fresh Spinach Finely Shredded In a large bowl mix all of the ingredients including dressing and serve. MS. HARVEST SALAD SALAD DRESSING INGREDIENTS 1Dressing:CupExtra Virgin Olive Oil ½ Cup Balsamic Vinegar 3 Tbsp. Honey 2 Tbsp. Dijon Mustard ¼ Cup Minced Garlic 1 Tsp. Pink Salt 2 Tsp. Smoked Black Pepper Thoroughly whisk all ingredients set aside. DIRECTIONSDIRECTIONS
SOUTHWEST SALAD W/ LIME VINAIGRETTE SALAD 1 Cup Extra Virgin Olive Oil ½ Cup Balsamic Vinegar 3 Tbsp. Honey 2 Tbsp. Dijon mustard ¼ Cup Garlic, Minced 1 Tsp. Pink Salt 2 Tsp. Smoked Black Pepper Thoroughly whisk all of the ingredients set aside. In a large bowl mix all of the ingredients including dressing. Serve. DRESSING DIRECTIONSINGREDIENTSSALAD INGREDIENTS 1 Cup Jicama Chopped 1 Cup Cucumber, Chopped 1 Cup Bell Peppers, Chopped 1 Cup Red Peppers, Chopped 1 Cup Yellow Peppers, Chopped 1 Cup Carrots, Shredded ½ Cup Cilantro, Chopped ½ Cup Garlic, Minced ¼ Cup Lime Juice 16 Cups Spring Salad Mix MS. PEARL’S CHICKEN & CABBAGE SALAD 1 Cup Soy Sauce 6 Tbsp. Sesame Oil 1 Cup Wine Vinegar 1 Cup Olive Oil 2 Tbsp. Dark Brown Sugar Thoroughly whisk all of the ingredients set aside. In a large bowl mix all ingredients while stirring in dressing. Chill for 30 minutes. DRESSING:SALAD INGREDIENTS 2 Cups Green Cabbage, Finely Shredded 2 Cups Red Cabbage, Finely Shredded ½ Cup Green Apple, Diced ½ Cup Red Apple, Diced ¼ Cup Red Onion, Diced ½ Green Onion, Sliced ½ Cup Crushed Peanuts 8 Oz. Rotisserie Chicken, Chilled & Shredded
INGREDIENTS: (16) 1Inch Slices - Beefsteak Tomato (16) ½ Inch Slices - Roasted Red Beets (16) ¼ Inch Slices - Fresh Mozzarella Dried Basil Dried Oregano In a large bowl mix all ingredients including the dressing and serve. 8 Cups Cabbage, Chopped ¼ Cup Carrots, Shredded ½ Cup Sweet Relish ¼ Cup Buttermilk ¼ Cup Milk ½ Cup Mayonaise 1/3 Cup Sugar ½ Tsp. Salt ½ Tsp. Pepper 2 Tsp. Lemon Juice 1 Tsp. White Vinegar In a large bowl mix all ingredients, stir well. Enjoy! MS. PEARL’S TOMATO AND BEET CAPRESE W/ BALSAMIC VINAIGRETTE MS. PEARL’S HOMEMADE COLE SLAW SALAD ½ Cup Extra Virgin Olive Oil ½ Cup Balsamic Vinegar 6 Tbsp. Honey 2 Tbsp. Dijon Mustard ¼ Cup Garlic, Minced 1 Tsp. Pink Salt 2 Tsp. Smoked Black Pepper Thoroughly whisk all of the ingredients set aside. In a large bowl mix all ingredients while stirring in dressing. Chill for 30 minutes . DRESSING: INGREDIENTS:DIRECTIONS:
8 PERSON OVEN 15-20 MINUTES MS. PEARL’S HEARTY CEASAR SALAD INGREDIENTS 4 Romaine Lettuce Hearts- Chopped 2 Cups Sun Dried Tomatoes, Finely Chopped 8 Oz. Parmesan Cheese, Shaved 4 Anchovies, Chopped Smoked Black Pepper, Season To Taste Garlic Croutons, To Taste Caesar Dressing, To Taste DIRECTIONS Mix all salad ingredients together and serve. SALAD
TACO SALAD INGREDIENTS 1 Lb. Ground Beef 8 Oz. Can Tomato Sauce 6 Oz. Can of Tomato Paste 8 Oz. Mild or Hot Taco Sauce 1 Onion, Chopped 2 Cups Grated Cheese, Of Choice Taco flavored Doritos 12 Oz. (6 Bags) Lettuce, Chopped DIRECTIONS Brown ground beef and chopped onion in a skillet. Heat tomato sauce, tomato paste, and taco sauce together in a saucepan. In a casserole dish, layer the bottom with Doritos, then add a layer of browned meat and onions, a layer of lettuce, and then a layer of shredded cheese. Pour the heated sauce on top of the salad. SALAD DRESSING INGREDIENTS 2 Cups White Wine Vinegar 1 Cup Extra Virgin Olive Oil 4 Tbsp. Minced Garlic ¾ Cup Blue Cheese 2 Tsp. Honey 2 Tsp. Smoked Black Pepper 1 Tsp. Sea Salt Whisk thoroughly all of the ingredients and set side. Mix all salad ingredients together except romaine lettuce. Serve with bed of romaine lettuce topped with salad mixture and dressing. DIRECTIONS SALAD INGREDIENTS 4 Heads Romaine Lettuce chopped 10 Slices Cooked Bacon finely chopped 2 ripe Avocados chopped into chunks 2 Medium Tomatoes Chopped 4 Boiled Eggs Chopped 2 Cups of Blue Cheese ½ Red Onion Chopped ½ Green Onion Chopped 4 Cups Rotini Pasta Cooked & Chilled Smoked Black Pepper to taste Sea Salt to taste In a large bowl mix all of the ingredients including dressing and serve. MS. PEARL’S TWISTED COBB SALAD SALAD DIRECTIONS
SIDES
4 PERSON STOVE 20 MINUTES MS. PEARL’S GARLIC MASHED POTATOES SIDES DIRECTIONS Peel and boil potatoes until tender (fork test), mash potatoes with all ingredients until desired consistency. Tip: Add more Half and Half for creamier consistency. Garnish with parsley and Parmesan cheese SALAD INGREDIENTS 4 Medium Size Baking Potatoes 1 Cup Butter 1 Cup Minced Garlic 1 Tbsp. Onion Powered 1 Tbsp. Garlic Powered Coarse Black Pepper, to taste Coarse Sea Salt, to taste ½ Cup Half And Half
4 PERSON OVEN 60 MINUTES MS. PEARL’S TWICE BAKED POTATOES SIDES
DIRECTIONS:INGREDIENTS 4 Large Baking Potatoes 1 Cup Butter 8 Oz. Bacon Bits 8 Oz. Ranch Dressing 8 Oz. Colby Jack Cheese, SaltOliveshreddedoil
Preheat oven 450 degrees. On a plate pour olive oil and salt roll each potato and then wrap in foil. Place potatoes on a cooking sheet and bake for 1 hour. In 4 bowls divide all ingredients into each bowl. Once potatoes are soft enough to lightly squeeze remove for oven. Cut one slit into each potato and scoop potato and into a bowl (one bowl of ingredients per potato). Thoroughly mix potato with ingredients until smooth then place mixture into hollowed potato shell. Place baking sheet sprinkle with cheese and baking for 15 minutes. Serve hot.
4 PERSON OVEN 15 MINUTES MS. PEARL’S SCALLOPED POTATOES SIDES Preheat 375 degrees. Bring a large stock pot to a boil and boil potatoes for 20 minutes. In a large mix half and half, evap orated milk, cream of chicken, cheddar cheese soup, butter, onion, garlic and seasoning. Strain potatoes and place in a casserole dish pout cheese mixture over potatoes and baked for 35 minutes. . DIRECTIONS:INGREDIENTS 3 Large Baking Potatoes, sliced in ¼ circular slices 1 Cup Half and Half 1 Cup Evaporated Milk 12 Oz. Cream of Chicken Soup 12 Oz. Cheddar Cheese Soup 1 Stick of Butter (softened) ¼ Cup Minced White Onion ¼ Cup Minced garlic ¼ Cup MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.)
DIRECTIONS:INGREDIENTS
OKRA AND TOMATOES
DIRECTIONS (C ontinued) :
Serves 4
MS. PEARL’S SAUTÉED SPINACH
1 Cup Wild Rice ½ Stick Butter 12oz. Herbed Cream of Chicken Soup
2 Cups Water 4 to 5 lb. of fresh medium tomatoes (or 16 oz Canned diced tomatoes) 1 lb. of okra 1 large onion chopped 1 Tsp of salt 1 Tsp of pepper
DIRECTIONS: done, use a slotted spoon to take them out and place them in a bowl of iced water. Let them soak until they are cold; then peel and dice. After preparing the tomatoes, wash, and chop okra in to about ½ inch thick segments. Add okra, onion, and tomatoes together in the sauce pan you used for the tomatoes. Cover and cook them slowly on medium heat for 20 minutes. (Tip: add water if necessary to prevent sticking. If too juicy un cover and cook a little longer to evaporate the juices.)
DIRECTIONS: If you are peeling fresh toma toes, wash them and then use a sharp knife to cut a shallow “X” on the bottom of the tomatoes. Then place them in a sauce pan with boiling water, enough water to cover them, and cook for 60 seconds. After they are
INGREDIENTSINGREDIENTS
MS. PEARL’S WILD RICE
In a medium pot mix rice, butter, soup and water and bring to a boil then simmer and cover for 25-30 minutes mixing periodically. .
In a sautéing pan heat ½ cup olive oil sauté leeks and garlic for 2-3 minutes then slowly add in spinach (and more olive oil as needed) sauté until tender (about 3-5 minutes).
8 Cups Fresh Spinach, chopped 1 Cup Minced Garlic 1 Cup Fresh Leek, chopped 1 Cup Olive Oil Salt and Pepper, to taste
In medium pot heat and mix cream cheese, butter, truffle and chicken stock. Mix and boil until smooth then add kale. Cov er and simmer for 20 minutes. Too thick add chicken stock to achieved desired texture. DIRECTIONS:INGREDIENTS 6 Cups Kale ,chopped 16 Oz. Herb Cream Cheese ½ Cup Butter ½ Cup Truffle Seasoning ½ Cup Chicken Stock, to texture 4 PERSON STOVE 15 MINUTES MS. PEARL’S CREAMED KALE MS. PEARL’S BROILED BROCCOLI SIDES Combine all ingredients into a plastic bag shaking vigorously to coat broccoli florets. Spray cooking spray on a nonstick cookie sheet lay florets on baking pan. Broil on low to desire tenderness. Tip: check broiling broccoli frequently INGREDIENTSDIRECTIONS: 2 Lb. Fresh Broccoli Florets ½ Tbsp. Lemon Juice ½ Cup Melted Butter or Olive oil 1 Tbsp. Steakhouse Seasoning 1 Tbsp. Garlic Powder
4 PERSON OVEN 35 MINUTES MS. PEARL’S BRUSSEL SPROUTS SIDES Cook and crumble bacon. Mix Brussel sprouts, bacon, Bacon drippings (pork only) and all of the Bakeingredients.at350covered for 20 min utes stirring occasionally Garnish with Parmesan cheese. Tip: cook longer for softer more tender consistency DIRECTIONS:INGREDIENTS 1 Lb. Brussel Sprouts, cut into halves ½ Lb. Bacon (Turkey or Pork) ½ Cup Minced Garlic 2 Tbsp. Onion Powder 2 Tbsp. MS Pearl’s Seasoning (Seasoning is available for purchase at Pearl’s Diner.) ½ Tbsp. Coarse Black Pepper 1 Cup Butter or Olive Oil
8 PERSON STOVE 15 MINUTES MS. PEARL’S BACON WRAPPED ASPARAGUS SIDES Preheat oven 350. Lightly fry ba con. Take a slice of bacon and wrap asparagus. Place bacon wrapped asparagus on a cookie sheet and bake for 10 minutes. Allow to cool and serve. DIRECTIONS:INGREDIENTS 24 Pieces of Asparagus 24 Slices Bacon
If using dried or fresh black-eyed peas, Rinse peas thoroughly sorting out any tiny pebbles or other fragments. Soak peas for 5 hours. In a large stockpot, add 3-½ cups of water, black-eyed peas, onion, oil, ham hock, salt, and pepper all together. Cover the peas until it is brought to a boil. Then reduce it to a simmer and cook, uncovered, 1 ½ hours, or until peas and ham hocks are tender.
DIRECTIONS:INGREDIENTS 1 Lb. Black-Eyed Peas (Fresh, Dried, Or Canned Black-Eye Peas) 1 Ham Hock or Bacon ½ Onion, chopped ½ Cup of Oil 3-1/2 Cups Of Water 1 Tbsp. Salt 1 Tbsp. Pepper MS PEARL’S MAC AND CHEESE Boil Elbow Macaroni, drain. Make the cheese sauce by combining butter, eggs, then whisking in the milk. Add in shredded cheeses, stir well. Combine cheese sauce with cooked pasta. Bake at 350 degrees. DIRECTIONSINGREDIENTS 8 Oz. Elbow Mac 2 Cups Mild Cheddar Cheese 1 Can Evaporated Milk 2 Eggs 1 Stick of Butter
MS PEARL’S BLACK-EYED PEAS SIDES
INGREDIENTSDIRECTIONS: 1 Medium Sweet Potato 2 Tbsp. BrownOptional:ButterSugarCinnamon MS PEARL’S LOADED POTATO CASSEROLE
Preheat Oven to 350 degrees. Spray dish with nonstick cook ing spray. Cook bacon until crispy, set aside. Boil potatoes until tender, about 45 minutes. Mash potatoes and set aside. Meanwhile, mix sour cream, cream cheese and some of the shredded cheese together in a bowl until well combined. Mix potatoes in, then sprinkle with remaining cheese and back on 350 until cheese is thoroughly melted.
(Optional:
DIRECTIONS:INGREDIENTS 5-7 Slices of Bacon 2 ½ Lbs. Russet Potatoes 6 Oz. Cream Cheese, Softened 2 Cups Shredded Cheese, Of Choice 2/3 Cup Sour Cream 2 Green Onions, Thinly Sliced Salt and Pepper To Taste SIDES
MS PEARL’S BAKE SWEET POTATOES
Wash potato and then lather it with a little bit of oil. On a baking sheet, line it with aluminum foil then place the sweet potato on top. Bake the sweet potato until it’s tender. Then cut the sweet potato in the middle and place butter in the sweet potato. add brown sugar and cinnamon to taste) Let it cool for 5 to 10 minutes before serving and make sure you make it with love like Ms. Pearl does!
4-6 PERSON STOVE 1 HOUR MS PEARL’S CANDIED YAMS SIDES
Mix brown sugar, butter, water, and salt in an 8” skillet. Cook over medium heat, stir consistently until the texture is smooth and bubbling. Add sweet potato. Stir gently until it’s glazed, cooked thoroughly and tender.
In small saucepan heat butter and minced garlic over low heat until butter is melted. Using a potato smasher, slowly blend butter mixture into potatoes until smooth and creamy. Lastly, mix the garlic powder, onion powder, and black pepper in to the mashed potatoes.and
Bring a pot of salted water to a boil. Add peeled potatoes, cook until tender, and drain.
DIRECTIONSINGREDIENTS 4 Medium Baking Potatoes, Peeled and Quartered 2 Sticks of Butter 1 Tbsp. Onion Powder 1 Tbsp. Garlic Powder ½ Tbsp. Coarse Black Pepper ½ Tbsp. Coarse Salt ½ Cup Half and Half (Tip: add more half n half for creamier consistency. Garnish with parsley
Parmesan cheese.
DIRECTIONSINGREDIENTS 2 Lbs. Sweet Potatoes, Red or White, Peeled and cut into 2 inch chunks or 6 Cans of Pre-Made Candied Yams. 1 Cup Brown Sugar 1 Tbsp. Water 3 Tbsp. Butter ½ Tsp. Salt MS PEARL’S HOMEMADE MASHED POTATOES
2PepperButterTbsp. Minced garlic Onion BasilParsleypowder
Garlic Olive Oil Garlic Parmesan Seasoning Parmesan Cheese
Take 8x13 baking dish and coat generously with garlic olive oil Cut desired amount of potatoes into one(1) inch cubes and dress with garlic olive oil. Season with garlic Parmesan seasoning, sea salt, basil, onion powder, parsley and pepper. Stir to mix evenly. Add minced garlic and potatoes to baking dish evenly throughout the dish. Preheat oven to 425 degrees. Microwave a full stick of butter for 30 seconds. Stir to mix to pouring consistency. Pour evenly over potatoes Cover with aluminum foil Cook 1 hour, stirring every 15 minutes after the first thirty minutes. Uncover and cook an additional 30 minutes or until tender. Remove from oven and set to broil(high). Add Parmesan cheese and return to oven uncovered for 10 more minutes or until top layer is golden Ifbrown.desired, add bacon and chopped green onion to garnish.
Bag of Red Potatoes
DIRECTIONS:INGREDIENTS
6-8 PERSON STOVE 75 MINUTES MS. PEARL’S OVEN ROASTED GARLIC RED POTATOES SIDES
(trimmed) 4 Tbsp. Unsalted butter 1 Tbs. Ms. Pearl's Seasoning (Available for purchase at
INGREDIENTS 1 Medium
Trim cabbage, then shred it. Place in the colander and rinse Trans cabbage to a large, deep skillet, without drying it off, the water adhering the cabbage will allow it to steam. Turn on medium heat and cover. When the cabbage starts to steam, which should take about 1 minute, lower the heat to medium. Steam, covered, for about 5 minutes. Uncover, stir, and cook 2 more minutes to allow any remaining water to evaporate. Add butter, seasoning and salt and pepper, stirring to combine. Cook 2-3 more minutes, stirring, until butter has melted. Serve warm
Rinse, trim and snap green beans into bite sizes then set Combineaside. water, ham hock, and lard in a large pot over medium high heat. Add MS Pearl’s season salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medi um low. Add your green beans. Cover and simmer for about 2 hours. CABBAGE
4-6 PERSON STOVE 2 HOURS MS PEARL’S GREEN BEANS WITH HAM HOCK SIDES
DIRECTIONS:INGREDIENTS 6 Cups of Water 1 Ham Hock 2 Tbsp. Lard, or Other Cooking Fat 1 Tsp. MS Pearl’s Seasoning. (Available for purchase at Pearl’s Diner.) ½ Tsp. Salt ½ Tsp. Black Pepper ½ Tsp. Garlic Powder ½ Tsp. Onion Powder 1 Lb. Fresh Green Beans MS BETTY’S STEAMED
Diner.) Salt and Pepper, to taste
DIRECTIONS: Cabbaged Pearl’s
4-6 PERSON STOVE 1 HOURS MS PEARL’S BAKED BEANS SIDES Preheat oven to 350F. Combine all ingredients except for bacon, place it in a shallow baking dish. Arrange the bacon strips on top of the baked beans and bake it at 350F for 1 hour. DIRECTIONS:INGREDIENTS 2 Cans Pork and Beans 1 Cup Ketchup 1 Onion, Diced 2 Tsp. Mustard Powder 3 to 4 Bacon Slices TURNIP GREENS WITH HAM HOCK Heat oil in large pot over medium heat; add onion and cook, stirring, until softened and translucent Add the ham hock and cook for about 6 minutes, turning a few times. Add water, bring to a boil; reduced heat to medium-low, cover, and simmer for 30 minutes. DIRECTIONS:INGREDIENTS 1 Tbsp. Vegetable Oil 1 Cup Onion, Sliced 2 Smoked Ham Hocks 2 Cups Water 1 Lb. Turnip Greens, Well Washed 1 Tsp. Sugar 1 Tsp. Ms Pearls Seasoning (Seasoning is available for purchase at Pearl’s Diner.) Salt and Pepper To Taste
Call 866-381-1760 442 N. 6th Ave. • Laurel, MS 39440 Scan QR to Visit Our LEARNINGUNWebsite:QUEASASYOUARE! A COMMUNITY YOU CAN COUNT ON A BIG THANK YOU TO OUr SPONSOr'S FOr HelPING MAKe THIS COOKBOOK BeCOMe reAlITY!
A BIG THANK YOU TO OUr SPONSOr'S FOr HelPING MAKe THIS COOKBOOK BeCOMe reAlITY!
A BIG THANK YOU TO OUr SPONSOr'S FOr HelPING MAKe THIS COOKBOOK BeCOMe reAlITY!
601-428-8459 www.unitedwaypinebelt.org Serving Covington, Jasper, Jones, Smith , and Wayne Countiess director@uwpbr.org A BIG THANK YOU TO OUr SPONSOr'S FOr HelPING MAKe THIS COOKBOOK BeCOMe reAlITY!
A BIG THANK YOU TO OUr SPONSOr'S FOr HelPING MAKe THIS COOKBOOK BeCOMe reAlITY!
Erin calls The Pearl's Diner, a neighborhood newcomer, “the jewel of the Amtrak Crescent Line, and a tribute to its past.” - HGTV/ Erin Napier
Nothing says Southern cooking like the smell of your grandma’s kitchen. Mastering The Art of Southern Cooking cookbook gives you delicious soul food recipes including inspirational thoughts and messages from MS Pearl Campbell. MS Pearl Campbell is well-known all over the world for her appearance on the HGTV Hometown show season 2, episode 7. She shares a time capsule of soul food traditions to celebrate decades of over 150 recipes and ingredients that will naturally make you feel at home. THE HOSTESS DISHING OUT HOSPITALITY – SOUTHERN LIVING MAGAZINE People Drive from All Over For The Comfort Food At This Charming MississippiComfortDiner.food is, well, comforting. Cooking comfort food? That’s a different story. Luckily, Mississippi is full of restaurants that serve country cookin’ just like grandma used to make — and one of them can be found in Laurel. Dubbed The Pearl Diner, the charming eatery has quickly garnered a reputa tion for its tasty, home-cooked southern flare. -Only In Your State Readers pick for the best in the magnolia state and nominated in best in Mis sissippi 2021 for three categories. - MISSISSIPPI MAGAZINE
“Pearl’s Diner was featured on the show, and the food is phenomenal. I’m not going to lie to you, though: It’s really hard to get in there and eat because it’s so popular. - Ben Napier HGTV Hometown / Atlanta Magazine “A Gem in the Pinebelt” – WDAM “Located in Downtown Laurel, MS, Pearl's Diner has become a landmark and travel destination for people from all around the world. There is no limit to how far people will travel just for the opportunity to #eatatpearls.” – Kid Friendly Mississippi Your eyes do not deceive you: That is indeed a piece of Kool-Aid pie.
HOMEGROWN
