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Taste of the Season COOKBOOK 2021

A TASTE OF THE SEASON

2, DAILY JOURNAL

Air Fryer Bang Bang Shrimp 1/4 tsp. dried sriracha powder 1 cup cornstarch 1 lb. (21-25 count) shrimp, peeled and deveined 1/4 cup sweet chili sauce 1/4 cup mayonnaise Iceberg lettuce, for serving Mix dried sriracha and cornstarch together in a bowl. Coat the shrimp in the mixture. Insert the fry tray into the basket of a 2 or 3-quart air fryer.

Insert the basket into the air fryer.

Press the french fry button (400 degrees) and set the cooking time to 3 minutes. Place the shrimp in a single layer in the basket. Insert the basket into the air fryer. Press the French fry button and set the cooking time to 15 minutes. Flip the shrimp after 10 minutes. While the shrimp cooks, combine the sweet chili sauce and mayonnaise. Serve the shrimp over lettuce with the dipping sauce.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21 Air Fryer Wings 6 chicken wings Olive oil Tony Chachere’s Creole seasoning Buffalo wing sauce Cut the wing tips off; lightly brush the wings with oil. Sprinkle with Tony’s.

Place in air fryer and cook to a 180-degree inside temperature. Coat wings with buffalo wing sauce and place back in air fryer for 2 minutes.

Noah Bass - Guntown Cook of the Week, Daily Journal, 4/21/21

Bacon-Wrapped Meatballs Onion powder Garlic powder 1 egg, beaten Panko bread crumbs Salt and pepper 1 lb. ground beef 6 slices bacon Barbecue sauce Grape jelly Chopped parsley Place onion powder, garlic powder, egg, bread crumbs and salt and pepper in a medium bowl and stir together until combined. Add ground beef and mix well. Roll mixture into 12 balls, a little over 2 tbsp. each; set aside. Slice bacon in half down the middle, then slice it again in half lengthwise. Using a toothpick, secure two pieces of the cut bacon around each meatball in a criss-cross pattern. Place bacon-wrapped meatballs on a parchment paper-lined baking sheet. Bake at 350 degrees for 40 to 45 minutes or until the bacon is crispy. While the meatballs are baking, combine barbecue sauce and grape jelly in a small bowl. When the bacon is crispy, brush the meatball with sauce. Place them back in the oven for 5 to 10 minutes until glazed and caramelized. Garnish with parsley.

Dorian Oatis - Tupelo Cook of the Week, Daily Journal, 7/7/21 Bean Dip 2 cans shoe-peg corn 2 cans ranch-style black beans 1 can mild Ro-tel tomatoes 1 can hot Ro-tel tomatoes 2 bunches green onions, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 green bell pepper, chopped 1 large bottle Zesty Italian dressing

Add tomatoes (you can pour a little of the liquid off if you like), onions and bell peppers. Pour dressing over and let refrigerate overnight.

Faye Robbins - Brewer Cook of the Week, Daily Journal, 6/23/21 Bruschetta 4 roma tomatoes, diced 3 cloves garlic, minced 1/4 cup olive oil 1/4 red onion, diced 1/4 cup fresh basil, shredded French bread, sliced Combine tomatoes, garlic, oil, onion and basil. Grill bread slightly or warm in oven. Top bread slices with tomato mixture. This is better if the tomato mixture sits a couple of hours before serving.

Ritha McLaughlin - Tupelo Cook of the Week, Daily Journal, 5/19/21 Buttered Pecans 2 cups pecan halves 1 stick margarine Place pecans on cookie sheet. Put chunks of margarine in with pecans.

Place in 250 degree oven and stir about every 5 minutes, making sure margarine coats all pecans. When browned lightly, place on paper towel to drain. Salt to taste. Will keep in covered tin for months. (if you hide them!!)

In Memory of My Mother, Nita Anglin Jan Helms - Saltillo

Drain corn, and drain and rinse black beans, and place in a large bowl.

Cajun Seasoning 2 tsp. salt 2 tbsp. garlic powder 2 1/2 tsp. paprika 1 tsp. black pepper 1 tsp. onion powder 1/2 to 1 tsp. cayenne pepper 1 1/4 tsp. dried oregano 1 1/4 tsp. dried thyme Red pepper flakes (optional) Combine all ingredients and place in an airtight container.

Brooke Orsborne - Baldwyn Cook of the Week, Daily Journal, 8/11/21 Cheese Bacon Triangles 1 pkg. English muffins, split 8 oz. sharp cheddar cheese, shredded 6 slices bacon, cooked crisp and crumbled 3 tbsp. minced onion 1 (2 oz.) pkg. slivered almonds, toasted and chopped 2/3 cup mayonnaise 1/3 tsp. Worcestershire sauce Preheat oven to 400 degrees. Combine cheese, bacon, onion, almonds, mayo, and Worcestershire sauce, and spread on muffins in fourths, and place on ungreased cookie sheet.

Bake for about 10 minutes. Serve warm.

Wanda Parmer - Tupelo Cheese Ball 2 (8 oz.) blocks cream cheese, softened 8 oz. grated sharp Cheddar cheese 1 tbsp. chopped pimiento, drained 1 tbsp. grated bell pepper 1 tbsp. grated onion 1 tbsp. Worcestershire sauce 1 tsp. lemon juice 1/4 tsp. garlic salt Dash of cayenne pepper Finely chopped pecans Combine all ingredients except pe-

WEDNESDAY • NOVEMBER 17, 2021 cans. Roll into 1 large ball or 2 small balls. Roll in pecans. Refrigerate until ready to serve.

Beverly Brooks - Houston Cook of the Week, Daily Journal, 2/17/21 Chicken Wings Chicken wings, separated into drumettes and flappers Canola oil Weber dry rub Cumin Onion powder Mustard powder Dry wings with paper towels. Toss with canola oil. Sprinkle with Weber dry rub, then cumin, onion powder and mustard powder. Set up smoker or grill to 300 to 350 degrees. Cook wings over indirect heat for 30 minutes. Apply more rub to wings, flip over, and apply rub to the bottom of the wings. Heat smoker or grill to 400 to 450 degrees and cook 15 minutes more. Let rest for 10 to 15 minutes before serving.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21 Chocolate Gravy 1 1/2 cups milk 1/3 cup cocoa 1 cup sugar 1 tsp. vanilla 3 tbsp. butter 3 tbsp. flour Combine milk, cocoa, sugar and vanilla. Set aside. Melt butter in a skillet, then add flour, and whisk together. Over low heat, add cocoa mixture to skillet and stir constantly to keep mixture from burning. Let thicken as desired.

Kathryn Williams - Pontotoc Cook of the Week, Daily Journal, 9/1/21

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Cinnamon Raisin Sandwiches 1 (8 oz.) block cream cheese, softened 1 (8 oz.) can crushed pineapple, well-drained 5 to 6 packets Sweet ‘n’ Low 1 loaf cinnamon raisin bread Cream together the cream cheese, pineapple and sweetener. Spread on slices of bread. Wrap tightly and store in an airtight container, and refrigerate at least 24 hours, but 2 to 3 days is better. Cut each sandwich into 2 or 4 pieces while very cold.

Vicki Stephens - Wheeler Cook of the Week, Daily Journal, 9/15/21 Creamy Horseradish Prime Rib Sauce 1 cup prepared horseradish 1/2 cup sour cream 1/2 cup Duke’s mayonnaise 2 tbsp. fresh lemon juice 1/4 tsp. black pepper 1/2 tsp. garlic powder 1/2 tsp. voodoo powder 2 tsp. Worcestershire sauce Few shakes of Tabasco sauce Combine all ingredients in a bowl.

Refrigerate until needed.

Bobby Burns - Corinth Cook of the Week, Daily Journal, 4/14/21

WEDNESDAY • NOVEMBER 17, 2021 Crescent Chicken Squares 3 oz. cream cheese 3 tbsp. butter, melted and divided 2 cups cooked, shredded chicken 1/8 tsp. pepper 2 tbsp. milk 1 tbsp. chopped chives OR onion 1 can refrigerated crescent rolls 1/2 cup croutons, crushed Blend cream cheese and 2 tbsp. melted butter. Add chicken, pepper, milk and chives or onion. Separate crescent rolls into 4 squares and pinch the perforated seams together.

Spoon chicken mixture onto rolls.

Pull together, sealing the chicken in.

Brush tops with remaining 1 tbsp. melted butter. Sprinkle with crushed croutons. Bake at 350 degrees for 20 to 25 minutes.

Ritha McLaughlin - Tupelo Cook of the Week, Daily Journal, 5/19/21 Delicious Homemade Salsa Recipe Simple and Delicious!

8 cups tomatoes, peeled, chopped and drained 2 1/2 cups onions, chopped 1 1/2 cups green peppers 1 cup jalapeno pepper, chopped 6 garlic cloves, minced 2 tsp. cumin 2 tsp. pepper 1/8 cup canning salt 1/3 cup sugar 1/3 cup vinegar 1/3 cup chopped Italian parsley or Cilantro if you prefer*) 1 (15 oz.) can tomato sauce 1 (12 oz.) can tomato paste Directions: Mix all together and bring to a slow boil for 10 minute. Seal in jars and cook in hot water bath for 10 minute. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces. Yields 3-6 quarts or pints. **Note: Add 2 tbsp. freshly

squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld.

Terry Self Crawford - Yukon, OK Dipsy Devil Dip 1 jar (5 oz.) cream cheese with pimento 1 can ( 2 1/4 oz.) deviled ham 1/4 cup mayonnaise OR salad dressing 2 tbsp. snipped parsley 1 tbsp. minced onion 4 drops red pepper sauce Combine all ingredients in small mixer bowl. Beat until creamy. Makes 1 cup.

Wanda Parmer - Tupelo Eggplant Spread Use this tasty spread as a dip or for filling whole wheat pita pockets for a healthful sandwich!

1 small eggplant 1 tsp. salt 2 cloves minced garlic OR 1 tsp. garlic powder 1/4 cup lemon juice 2 tbsp. olive oil 3 tbsp. mayonnaise OR tahini (sesame paste - available at Middle Eastern health food stores and some supermarkets.)

Pierce the skin of the eggplant and bake or microwave until tender. It takes about 45 minutes to oven bake or about 10 minutes on HIGH in the microwave to do this. Let it cool and remove the skin. Chop the pulp until very fine.

Combine the pulp with the remaining ingredients. Cover and chill for at least 1 hour before serving. Note: You can also add 1/2 tsp. curry or cumin to the mixture for an exotic touch. Calorie counters can substitute plain, low-fat yogurt or the new non-fat mayonnaise for the tahini or traditional mayonnaise.

Margaret Baker - Tupelo

A TASTE OF THE SEASON El Toro Cheese Dip 1 (1 lb.) box Kraft American cheese or 24 slices 1 tsp. white pepper 1 tsp. chili powder 1 tsp. paprika 1 tsp. cumin 1 tsp. minced garlic 2 tsp. minced onion 1 cup water Combine all ingredients in a sauce pan. Melt over low heat. Do not cook in microwave, though dip may be reheated in the microwave. Best served with Santitas lightly salted tortilla chips.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21 Franko Corn Thins 2 eggs 3/4 cup milk 1 pkg. (14 oz.) corn muffin mix 3/4 tsp. salt 1/2 cup grated Parmesan cheese 5 frankfurters 1 tsp. celery seed 3/4 tsp. garlic salt Heat oven to 400 degrees. Grease jelly roll pan, 15 1/2”x10 1/2” x 1”.

Mix eggs and milk. Stir in muffin mix (dry), salt and half the cheese. Pour into pan. Cut each frankfurter into 9 slices evenly over batter. Sprinkle with remaining cheese, celery seed and garlic salt. Bake 15 to 20 minutes or until golden. Cut into squares.

Wanda Parmer - Tupelo Fruit Dip 7 oz. marshmallow cream 8 oz. pkg. softened cream cheese 2 tbsp. orange juice concentrate, not reconstituted 1 1/2 tsp. grated orange juice Assorted fruit, cut into bite-sized pieces Beat the first 4 ingredients together

with an electric beater. Chill. Serve with fresh fruit. Makes 1 1/2 - 2 cups.

June Jordan - Tupelo Herbed Goat Cheese Sandwiches 8 oz. cream cheese, room temperature 10 1/2 oz. mild goat cheese, room temperature 2 cloves garlic, minced 1/2 tsp. minced fresh thyme leaves 3 tbsp. minced fresh parsley 5 to 6 tbsp. milk 3/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1 loaf 7-grain bread, thinly sliced, OR sliced white bread 1 seedless cucumber Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tbsp. milk, salt and pepper in a mixing bowl and beat on medium speed until well combined. If spread is too thick, add another tbsp. of milk. Spread each slice of bread with the goat cheese spread. Slice the cucumber, peeled or not, into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut into desired shapes, halves, thirds or triangles (You may want to trim the crust). You can make ahead, but cover tightly with plastic wrap before refrigerating.

Vicki Stephens - Wheeler Cook of the Week, Daily Journal, 9/15/21 Holiday Relish 4 cups whole raw cranberries, ground 2 apples, washed, cored, and finely chopped 1 (8 oz.) can crushed pineapple 1 cup chopped pecans 2 1/2 cups sugar Juice of 2 oranges Combine all ingredients, mixing well.

DAILY JOURNAL, 3 Cover and refrigerate overnight.

Yield: 2 quarts. This will keep several months in the refrigerator.

Rosemary Rutledge - Tupelo Hot Corn Dip 2 cans Mexicorn, drained 2 cups cheddar cheese, shredded 4 green onions, chopped 1 cup sour cream 1 cup mayo Small jar pimento Accent to taste Garlic powder to taste Scoop-style corn chips Mix all and bake at 350 for 30-45 minutes. Note: *Double recipe for 150 guests. *6 recipes for 250 guests.

Rosemary Rutledge - Tupelo Jalapeno Popper Dip 1 (8 oz.) block cream cheese, softened 1/3 cup sour cream 1/3 cup mayonnaise 1 1/2 cups shredded Cheddar cheese 1 1/2 cups shredded Monterey Jack cheese 10 slices bacon, chopped and cooked 4 jalapenos, minced 1 tsp. garlic powder 1 tsp. kosher salt Freshly ground black pepper In a bowl, combine cream cheese, sour cream and mayonnaise. Add most of the cheeses, bacon and jalapenos. Spoon mixture into a small skillet and spread evenly. Top with reserved cheeses, bacon and jalapenos. Bake at 350 degrees for 20 minutes. Serve with toasted bread crisps.

Noah Bass - Guntown Cook of the Week, Daily Journal, 4/21/21

Jalapeno Popper Dip 2 (8 oz.) blocks cream cheese, softened 1 cup mayonnaise 1 (4 oz.) can jalapenos, drained and chopped 1 (4 oz.) can green chilies, drained and chopped 1 cup shredded Mexican cheese 1 cup panko (Japanese bread crumbs) 1/2 cup shredded Parmesan cheese 4 tbsp. butter, melted Combine cream cheese, mayonnaise, jalapenos and chilies. Add Mexican cheese. Spoon into a baking dish. Combine panko, Parmesan and melted butter. Sprinkle over the top. Bake at 350 degrees until brown, about 10 minutes.

Ritha McLaughlin - Tupelo Cook of the Week, Daily Journal, 5/19/21 Jezebel Sauce 18 oz. jar pineapple preserves 1 tbsp. coarsely ground black pepper 18 oz. jar apple jelly 3 tbsp. dry mustard 6 oz. jar horseradish Mix above ingredients. Store indefinitely in refrigerator. Good served on cream cheese with crackers or as an accompaniment with meat.

Rosemary Rutledge - Tupelo

A TASTE OF THE SEASON

4, DAILY JOURNAL Meatballs 1/2 loaf Italian bread, cubed 2 cups heavy cream 4 cloves garlic, minced 1 medium yellow onion, chopped 2 tbsp. olive oil 6 eggs 1/4 cup Italian seasoning 1 bunch parsley, finely chopped 2 lbs. ground beef OR chuck 1 lb. Italian sausage 6 oz. grated Parmesan Salt and pepper Soak cubed bread in heavy cream.

Saute garlic and onions in olive oil until clear. Whisk eggs and add Italian seasoning and parsley. Combine ground beef, Italian sausage and Parmesan. Remove bread cubes from cream with a slotted spoon and fold into meat mixture. Add sauteed onions and garlic, then add egg mixture. Mix well, then form into 3-inch balls and place on a baking sheet.

Bake at 350 degrees for 20 minutes; turn meatballs over and cook another 20 minutes.

Dominic Cua - Tupelo Cook of the Week, Daily Journal, 1/6/21 Mexican Stars 3/4 cup refried beans 1/4 cup green onions, chopped 1/4 cup sour cream 1 tsp. cumin 1 cup sharp cheddar cheese, grated 4 tbsp. cilantro, chopped 2-4 cloves garlic, minced Salt and chili powder to taste 1/3 cup black olives, chopped 1 pkg. won ton wrappers 3/4 cup tortilla chips, crushed Peanut oil Combine all ingredients except won ton wrappers and peanut oil. Mix well. Place 1 won ton wrapper in each lightly greased miniature muffin cup. Brush lightly with oil. Bake won ton wrappers at 350 degrees for 5 to 8 minutes or until lightly browned.

Remove wontons from muffin cups and place on baking sheets. Fill cups with filling. Bake cups 2 to 5 minutes or until filling is heated.

Rosemary Rutledge - Tupelo Mushroom Tarts Tartlet shells (3 boxes) 1/2 stick butter 1/2 lb. fresh mushrooms, chopped 3 tbsp. chopped green onions 1 1/2 tbsp. flour 1 cup heavy cream 1/2 tsp. salt Juice of 1/2 lemon, (optional) 1 1/2 tbsp. chopped parsley 1 tbsp. chives 1/8 tsp. cayenne Parmesan cheese

Filling: Sauté chopped mushrooms and green onions in butter for 20 minutes. Add flour to thicken. Add cream slowly, stirring over heat until bubbles form. Remove from heat and add remaining ingredients, except Parmesan cheese. Place tartlet shells on cookie sheet; fill to top and sprinkle with Parmesan cheese.

Cook for 10 minutes at 375 degrees.

Filling may be frozen and reheated on stove, or tarts and filling may be frozen already made up. *1 recipe/3 boxes of shells.

Rosemary Rutledge - Tupelo Popcorn Balls 1 cup Karo 1/2 cup sugar 1 pkg. Jello (any flavor) 9 cups popped popcorn Mix Karo and sugar. Bring to a boil, stirring constantly. Remove from stove, and add Jello, stirring until dissolved. Pour over popped popcorn and mix. You can also add parched peanuts, if desired. Put butter on your hands to shape into balls.

(Using butter on your hands keeps it from sticking to your hands.)

In Memory of My Mother, Nita Anglin Jan Helms - Saltillo Rosemary Cheese with Fig Preserves 1 (8 oz.) block cream cheese, softened 1 (3 oz.) log goat cheese, softened 1 tbsp. chopped rosemary 2 tsp. honey 1 clove minced garlic 1 tsp. pepper 1 jar fig preserves Grease a mini loaf pan or mold. Line with plastic wrap, making it smooth and allowing edges to extend slightly over edges of pan. Process cream cheese, goat cheese, rosemary, honey, garlic and pepper in a food processor until smooth. Spoon into prepared mold and chill at least 2 hours. Unmold cheese onto serving plate. Remove plastic wrap. Stir preserves and spoon over cheese.

Serve with crackers or toast points.

Note: You don’t have to use a mold.

This works fine on a shallow plate or bowl.

Margaret Anne Sample Robbins Pontotoc Cook of the Week, Daily Journal, 6/2/21

Simple Comeback Sauce 1/4 cup cream-style horseradish 1/2 cup Thousand Island dressing 1/2 cup ketchup Combine horseradish, dressing and ketchup (the ratio is one part horseradish to 2 parts dressing and ketchup, if you want to make a larger batch). The sauce is good for crawfish boils. It pairs well with crawfish, shrimp and potatoes.

Noah Bass - Guntown Cook of the Week, Daily Journal, 4/21/21 Southern Caviar 1 can black eye peas (drained) OR fresh diced tomatoes 1 bottle Zesty Italian Salad Dressing Chopped jalapenos to taste Mix all ingredients except salad dressing. Pour salad dressing over mixture to cover. Refrigerate for several hours or overnight before serving. Serve with Scoops or your favorite corn chips.

Terry Self Crawford - Yukon, OK Southwestern Cheese Appetizer 1/2 cup olive oil 1/2 cup white wine vinegar 1/4 cup fresh lime juice 1 (7.5 oz.) jar roasted sweet red peppers, drained and diced 3 green onions, minced 3 tbsp. chopped fresh cilantro 1 tsp. sugar OR sugar substitute 1 tsp. salt 1 tsp. black pepper 1 (8 oz.) block sharp Cheddar cheese, chilled 1 (8 oz.) block Pepper Jack cheese, chilled 1 (8 oz.) block cream cheese, chilled (optional) Whisk together oil, vinegar and lime juice. Stir in diced red peppers, onions, cilantro, sugar, salt and pepper.

Let marinate overnight. Cut cheese lengthwise into bite-size pieces and arrange slices alternately in a shallow baking dish. Pour marinade over cheese. Cover and chill at least 8 hours. Transfer cheese to a serving plate and spoon remaining marinade over the top. Serve with assorted crackers.

Elizabeth “Libba” Saylors - Smithville Cook of the Week, Daily Journal, 5/5/21 Spicy Meatballs 1 lb. lean ground round or turkey 1 pkg. onion soup mix 1/2 cup ketchup or chili sauce 1 tsp. each garlic powder, pepper

WEDNESDAY • NOVEMBER 17, 2021

and oregano 1/2 cup flour or bread crumbs

1 tsp. Worcestershire sauce Scant pinch black pepper to taste

Preheat oven to 350 degrees. Mix all ingredients together and form into 1-inch balls. Place in a microwave dish. Cover with vented plastic wrap and microwave on HIGH for 10 minutes, turning the dish twice during cooking. Drain off excess fat and liquid. Serve meatballs with toothpicks.

Note: You can also saute these.

Brown the meatballs then simmer for 15 minutes. A little water will prevent sticking. 6 servings.

Margaret Baker - Tupelo

Saute onion in non-stick pan until golden, about 5 minutes over medium-low heat. Blend remaining ingredients with onion in a small serving bowl. Chill for at least 30 minutes before serving.

Margaret Baker - Tupelo

Spinach and Artichoke Heart Dip 2 (10 oz.) pkgs. frozen Stouffer’s cream spinach 1 1/2 cups shredded mozzarella cheese 1/2 can cream of mushroom soup 1 cup artichoke hearts, quartered 1/2 tsp. garlic powder Thaw spinach. Combine all ingredients in a bowl and mix. Bake in a 9” x 9” casserole dish at 375 degrees for 20 minutes. Serve with a side of salsa and nacho chips.

Terry Self Crawford - Yukon, OK Spinach Artichoke Dip 4 tbsp. butter 4 tbsp. minced garlic 1/2 of (10 oz.) pkg. frozen spinach (thawed and drained) 1 can artichoke hearts (10 oz.) finely chopped 2 blocks cream cheese 1 cup mayo 4 cups shredded Italian cheese 2 cups milk Salt and Pepper to taste Melt butter in an oven safe saute pan and saute garlic on medium heat for 2 minutes. Mix spinach, artichoke hearts, cheeses, milk, and mayo into the pan with the garlic. Cook on low and stir constantly until everything is melted and blended together. Bake at 350 degrees for 15 minutes until bubbly.

Susie Sutherland - Saltillo Spinach Dip I have a particular love for this easyto-prepare dip that is very low in fat and offers superb taste. Use as a dip for fresh vegetables or spread on crisp crackers.

1 cup frozen chopped spinach, thawed and drained very well 1/4 cup chopped onion 1 cup low-fat cottage cheese 1 tsp. garlic powder OR 2 garlic cloves, minced

Sugar Butter 1 cup packed brown sugar 1 stick unsalted butter 1/2 cup heavy cream Cook brown sugar and butter in a small sauce pan over medium heat until sugar dissolves. Bring to a boil, stirring constantly for 3 minutes. Add heavy cream and cook for 1 minute.

Remove from heat. Serve over biscuits or ice cream.

Teresa Gholston - Baldwyn Cook of the Week, Daily Journal, 5/12/21 Sweet, Hot and Sour Meatballs 2 eggs 1/3 cup fine dry bread crumbs 1/2 cup finely chopped onion (1 medium) 1/4 cup milk 1/4 tsp. salt 1/2 tsp. ground black pepper 1 lb. pork sausage 1 lb. ground beef 1/4 cup apple jelly 1/4 cup spicy brown mustard 1/3 cup apple juice 1 1/2 tsp. Worcestershire sauce Dash of bottled hot pepper sauce 1. Preheat oven to 375 degrees. In a large bowl, beat eggs with a fork. Stir in bread crumbs, onion, milk, salt and pepper. Add sausage and beef; mix well. Shape into 36 meatballs. Place in a shallow baking pan. Bake for 25 to 30 minutes or until meatballs are cooked through (160 degrees).

Drain off fat. 2. Place meatballs in a 4 qt. slow cooker. In small bowl, stir together: jelly, mustard, apple juice, Worcestershire sauce, and hot pepper sauce. Pour over meatballs.

3. Cover and cook on low heat for 3 to 4 hours or on high heat for 1 1/2 to 2 hours. Serve immediately. Enjoy!

Wanda Parmer - Tupelo Tabasco Dip 1 1/2 cups mayonnaise 1 1/2 cups chopped pecans 2 cups of shredded Cheddar cheese 1 cup chopped green onions 1 (10 oz.) jar Tabasco’s jalapeno pepper jelly

Combine mayonnaise, pecans, cheese and onions. Spoon into a serving dish. Top with pepper jelly.

Serve with crackers.

Donna Geno - Booneville Cook of the Week, Daily Journal, 1/27/21 Thigh Poppers Boneless, skinless chicken thighs Jalapenos Cream cheese, softened Greek seasoning Thinly sliced bacon Barbecue sauce Roll the thighs out flat. Clip the ends off the jalapenos, then slice them lengthwise and remove seeds.

Smear some cream cheese in each half of the jalapenos, then place 1/2 of the jalapeno on each thigh. Roll the thighs up and coat with Greek seasoning. Wrap the thighs with bacon and place a toothpick through to hold everything together, if desired.

Grill to 180 degrees, then coat with barbecue sauce. Continue to cook about 2 minutes.

Noah Bass - Guntown Cook of the Week, Daily Journal, 4/21/21 Tomato Sauce 4 cups chopped onions 4 cups chopped bell peppers 1/4 cup minced garlic 2 tbsp. olive oil 5 qts. San Marzano-style tomatoes OR Roma tomatoes 1/4 cup chopped fresh oregano 1 tbsp. sugar Salt and pepper 1 (6 oz.) can tomato paste In a large pot or Dutch oven, saute onions, bell peppers and garlic in olive oil. Add tomatoes, oregano, sugar and salt and pepper to taste and bring to a simmer. Stir in tomato paste and let simmer for 4 hours, stirring occasionally.

Dominic Cua - Tupelo Cook of the Week, Daily Journal, 1/6/21 Tomato Tarts 1 cup mayonnaise 1 (3-oz.) pkg. Real Bacon Bits 1 (10-oz.) can Rotel tomatoes, drained 1 cup shredded Swiss cheese 3 boxes (1.9-oz.) pkgs. mini fillo shells, thawed Preheat oven to 350 degrees. Combine tomatoes, mayonnaise, bacon bits, and cheese. Fill shells and bake for 10-15 minutes. Yields: 45 tarts Rosemary Rutledge - Tupelo

WEDNESDAY • NOVEMBER 17, 2021

Trail Mix 1 box Corn Chex 1 box Rice Chex 1 box Oatmeal Square 1 box Captain Crunch Nuts or candy, optional (I use cashews) 2 packets for dry ranch dressing Vegetable oil In brown grocery sack (double lined), mix 1/2 of each for the cereal boxes. Mix one packet of dry ranch dressing in 3/4 cup of oil and pour over mixture in the sack. Shake to coat. Add the remaining 1/2 of cereal boxes. Mix one packet of dry ranch dressing in 3/4 cup of oil and pour in sack. Shake to coat. Put paper sack in microwave for 2 minutes. Put on baking sheets lined with paper towels overnight. Store in tight containers.

Rosemary Rutledge - Tupelo Tuna Dip 4 cans tuna, drained 2 (8 oz.) blocks cream cheese, softened 1 large onion, grated 4 boiled eggs, chopped Juice of 2 lemons Mayonnaise Salt and pepper Tabasco sauce Garlic powder Paprika Combine tuna, cream cheese, onion, chopped egg and lemon juice.

Add mayonnaise, salt and pepper, Tabasco, garlic powder and paprika to taste, and stir to combine. Serve with chips or crackers Beverly Brooks - Houston Cook of the Week, Daily Journal, 2/17/21 Victoria’s Cheese Ball 4 (8 oz.) pkgs. original cream cheese 4 sticks (1 lb.) Fleischman’s original margarine (DO NOT SUBSTITUTE!) 4 oz. bleu cheese (crumbled) (A 5 oz. container will work also.)

4 oz. jar chopped pimentos (undrained) 4 oz. can chopped black olives 2 bunches of green onions (including green portion) Chopped Pecans Bring all ingredients to room temperature. Mix with hands or mixer until thoroughly blended. Chill for at least 24 hours and roll in chopped pecans. Makes 4 small cheese balls or 2 large. Serve with Ritz, Townhouse, or Club Crackers.

Terry Self Crawford - Yukon, OK

Apple Chai Latte 1 cup boiling water 1 Chai tea bag 1/3 cup apple cider (good stuff) 1/2 cup almond milk or your choice milk 1/4 tsp. cinnamon 1/8 tsp. allspice Whisk together, add a cinnamon stick.

Judy Dyson - Saltillo Apple Juice & Sprite Punch 1 large can apple juice 5 bottles of Sprite Pour juice and Sprite over ice. This makes 20 servings!

Juanita Huntley - Amory Autumn Tea 5 individual tea bags 5 cups boiling water 5 cups unsweetened apple juice 2 cups cranberry juice 1/2 cup sugar 1/3 cup lemon juice 1/4 tsp. pumpkin pie spice Place tea bags in a large heat-proof bowl; add boiling water; cover and steep for 8 minutes. Discard tea bags. Add remaining ingredients to tea; stir until sugar is dissolved.

Serve warm or over ice. Yield: 3 quarts.

Denice Erwin - Saltillo Brilliant Christmas Sunset Juice Crushed ice 4 tbsp. pomegranate juice or grenadine syrup 4 cups orange juice Add ice to four glasses. Pour 1 tbsp. pomegranate juice or grenadine syrup over ice in each glass. Slowly add 1 cup orange juice. Stir if desired.

Yield: 4 servings.

Mandy Smith - Saltillo Chocolate Malts 3/4 cup milk 1/2 cup caramel ice cream topping 2 cups chocolate ice cream, softened 3 tbsp. malted milk powder 2 tbsp. chopped pecans, optional Grated chocolate, optional

A TASTE OF THE SEASON In blender, combine the first 5 ingredients, cover and process till blended. Pour into chilled glasses.

Sprinkle with grated chocolate. Serve immediately. (Kids and adults love this!!)

Wanda Parmer - Tupelo Citric Acid Punch 5 lbs. sugar 2 cups water 2 1/4 cups Real Lemon juice 2 oz. almond extract 2 oz. clear vanilla extract 2 tbsp. citric acid Heat sugar and water together until sugar dissolves. Don’t boil. Remove from heat; add lemon juice, 2 oz. almond extract, 2 oz. clear vanilla extract and 2 tbsp. citric acid. Makes 1 gallon of syrup. Keep refrigerated.

When ready to serve, add 1 cup of syrup to one 2 liter chilled Sprite.

Do not add ice. (Great punch for a wedding or shower!!)

Jan Helms - Saltillo Custard 3 to 4 eggs 3 tbsp. flour 1 cup sugar 1 quart milk, divided 1 tsp. vanilla Mix eggs, flour, sugar and part of the milk in a blender. Put mixture into a double boiler and add the rest of the milk. Cook until tiny bubbles form on the edges of the pan and the custard coats a spoon. Remove from heat and add vanilla. Good served warm with pound cake or cold with fruit.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21 Fruit Smoothies 2 cups peach or apricot nectar 2 cups (16 oz.) plain yogurt 1 medium peach, peeled and sliced 6 frozen whole strawberries 2 tsp. sugar 1/8 tsp. ground cinnamon In a blender, combine all ingredients; cover and process for 30-45 seconds or until blended. Pour into chilled glasses; serve immediately. Yield: 4 servings.

Denice Erwin - Saltillo Fruit Tea 4 qts. water, divided 2 cups sugar 2 cinnamon sticks 6 regular tea bags 1/2 cup fresh lemon juice 2 cups pineapple juice

1 cup orange juice In a large pan, combine 2 quarts water, sugar and cinnamon. Boil for about 2 minutes. Let cool for about 1 hour. In another pan, bring 1 quart of water to a boil and add tea bags.

Steep for about 15 minutes, then let cool. Remove tea bags and add another quart of water. Combine cinnamon mixture and tea mixture.

Remove cinnamon sticks. Add lemon juice, pineapple juice and orange juice. Serve hot or cold. Store in the refrigerator; will keep for several weeks.

Martha Dale - Tupelo Cook of the Week, Daily Journal, 4/7/21 Hot Chocolate Mix 25.6 oz. instant milk 1 (16 oz.) box Nestle Quik 6 oz. coffee creamer 1 cup sifted powdered sugar Mix all ingredients together. Store in airtight container. Use 1/3 cup of mix with 2/3 cup boiling water.

Macy Riley - Itawamba County Hot Cocoa Mix (For Microwave) 1 tsp. cocoa 2 tsp. sugar Dash of salt Mix with 2 teaspoons milk until smooth. Fill cup with mixture and finish filling with milk. Microwave on high for 1 to 1 1/2 minutes.

Juanita Huntley - Amory Hot Spiced Tea 1 qt. apple juice 2 cups orange juice 2 cups sweetened pineapple juice 1/2 cup lemon juice 1 qt. unsweetened tea 1 cup sugar 12 cloves (whole) 4 cinnamon sticks Mix all ingredients together. Bring to a boil. Simmer for 45 minutes and then strain. Serve hot.

Sandra Newton - Fulton Melon Ball Punch 1 (25 oz.) bottle sparkling white grape juice 2 cups clear lemon-lime flavored soda, such as Sprite or 7 Up 1 cup lemonade 1 small seedless watermelon 1 small cantaloupe 1 small honeydew melon 2 limes, sliced Fresh mint

DAILY JOURNAL, 5 In a pitcher, stir together grape juice, soda and lemonade. Place in the fridge to chill. Use a melon baller to scoop out the flesh of the watermelon, cantaloupe and honeydew. Place melon balls on a cookie sheet lined with foil and freeze. Once the melon balls are frozen, add a few to the chilled contents of the pitcher, along with some of the lime slices and fresh mint leaves. Stir. Refrigerate at least 30 minutes to allow flavors to blend. Serve cold using the remaining frozen melon balls as ice cubes.

Garnish glasses with lime slices and mint leaves. Serves 6.

Teresa Gholston - Baldwyn Cook of the Week, Daily Journal, 5/12/21 Mocha Chocolate Punch 1/2 gal. vanilla ice cream, softened 1/2 gal. chocolate ice cream, softened 1/2 to 1 gal. whole milk 1 tbsp. instant coffee 1 1/2 cups boiling water 1 1/2 cups sugar Mix coffee, water and sugar and refrigerate the night before serving.

Combine all ingredients in a large punch bowl. This is wonderful!! Great for a tea!!

Judy Reynolds - Saltillo Peach Punch 2 small boxes peach gelatin 1 cup boiling water 1 cup sugar 32 oz. pineapple juice 4 oz. lemon juice 1 gal. peach soda, divided Combine gelatin and boiling water.

Pour into a gallon container and add sugar, pineapple juice and lemon juice. Finish filling container with peach soda. Freeze for 24 hours.

Take out of freezer at least 5 hours before serving. Empty almost-thawed container into a punch bowl and add remaining peach soda. Serve slushy.

Note: When a recipe calls for the punch to be frozen, I pour my liquids into a gallon Ziploc bag to freeze to make pouring into a serving bowl easier.

Tina Christian - Tupelo Slow Cooker Apple Cider 2 cinnamon sticks (3”) 1 tsp. whole cloves 1 tsp. whole allspice 2 qts. apple cider 1/2 cup packed brown sugar 1 orange, sliced Place cinnamon, cloves and allspice on a double thickness of cheese-

cloth; bring up corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a 3 qt. slow cooker; stir until sugar dissolves.

Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through.

Discard spice bag. Makes 2 quarts.

Judy Dyson - Saltillo Spiced Tea Mix 1 (18 oz.) jar powdered orange drink 1 cup lemonade mix 1 cup instant sweetened tea mix with lemon 1/2 cup brown sugar 1 tsp. ground cinnamon 1/2 tsp. ground cloves Mix together and store in jar or airtight container. Use 2 tbsp. of mix to 1 cup boiling water.

Judy Reynolds - Saltillo Strawberry Punch 1 large can pineapple juice 1 small can orange juice or 2/3 large can orange juice 3 pkgs. strawberry Kool-Aid 1 to 2 cups sugar Ginger ale to taste Frozen strawberries Mix all ingredients together except frozen strawberries. Combine strawberries with some ginger ale and put in a round ring mold and freeze to float in punch bowl.

Jan Helms - Saltillo Strawberry-Pineapple Slush 9 cups water 5 cups sugar 2 large boxes strawberry gelatin 2 (46 oz.) cans pineapple juice 1 (15 oz.) bottle lemon juice 8 (2 liter) bottles ginger ale, chilled In a large pot, bring water, sugar and gelatin to a boil, stirring to dissolve sugar and gelatin. Chill about 1 hour or until slightly thickened. Stir in pineapple juice and lemon juice.

Divide mixture among 8 quart-size resealable zip-top bags (You’ll have about 3 1/2 cups per bag). Seal bags and freeze until firm. To serve, let 1 bag of juice mixture stand at room temperature for 30 minutes. Empty bag into a large punch bowl.

Add 1 chilled 2-liter bottle of ginger ale. Break up mixture with a spoon until it is a slushy consistency. Serve immediately. Makes 8 batches of punch.

Betty Richardson - Falkner Cook of the Week, Daily Journal, 9/22/21

A TASTE OF THE SEASON

6, DAILY JOURNAL Wassail Christmas Punch 1 cup lemon juice 1 cup sugar 1 gal. apple juice or apple cider 1 qt. pineapple juice 1 qt. orange juice 4 to 5 cinnamon sticks 24 or more whole cloves Mix all juices and sugar. Add cinnamon and cloves. Cook for 10 to 20 minutes on top of stove in large pot.

Serve hot. Merry Christmas!

In Honor of My Friend & Co-Worker, Pam Maness Jan Helms - Saltillo

7 Up Biscuits 4 cups Bisquick or other baking mix 1 cup sour cream 1 cup 7 Up or Sprite 1 stick butter In a large bowl, combine baking mix, sour cream and 7 Up. Dough will be very soft. Knead and fold dough until coated with baking mix. Turn dough out onto a flour-coated pastry sheet and pat the dough out about 1-inch thick. Cut out biscuits in whatever shape you desire, round or square.

Melt butter in a 9x13” casserole.

Place biscuits on top of melted butter and bake at 425 degrees for 12 to 15 minutes. Makes about 15 biscuits, depending on size.

Teresa Gholston - Baldwyn Cook of the Week, Daily Journal, 5/12/21 Banana Blueberry Muffins 3 ripe bananas, mashed 3/4 cup sugar 1/3 cup butter 1 cup blueberries* 1 egg 1 tsp. vanilla 1 1/2 cups self-rising flour Combine bananas, sugar, butter, blueberries, egg and vanilla. Gently stir in flour. Place batter in paper muffin cups, or place 5x5” squares of parchment paper in muffin tin cups and fill with batter. If desired, sprinkle batter with sugar, a crumble topping, flaxseed or oats before baking, for texture. Bake at 375 degrees for 20 minutes. *Note: You may substitute chocolate chips, pecans, walnuts or peanut butter morsels for the blueberries.

Brooke Orsborne - Baldwyn Cook of the Week, Daily Journal, 8/11/21

Benne Wafers 1 stick unsalted butter, room temperature 1 cup light brown sugar, firmly packed 1/4 tsp. salt 1/4 tsp. baking soda 1 tsp. vanilla extract 1 large egg 1 cup all-purpose flour 1 cup toasted sesame seeds Cream together butter, sugar, salt, baking soda, vanilla and egg. Add flour, then stir in seeds. Drop by tablespoon onto parchment-covered baking sheets. Place at least 3 inches apart, because they will spread. Bake at 350 degrees for 8 to 9 minutes or until golden. Cool 1 minute on the pan, then remove to a cooling rack.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Biscuits 1 cup self-rising flour 1 tsp. baking powder 2 tbsp. butter 1/2 cup buttermilk OR whole milk Combine flour and baking powder.

Cut butter into the mixture. Add buttermilk or milk and mix. Shape into a ball and place on a floured surface.

Roll out very thin, fold half of dough over the other half and roll thin. Do this 6 or 7 times. (The reason for rolling the dough so much is that it takes the place of kneading, and it makes the biscuits cook in layers.) Roll dough out to 1/2-inch thickness. Cut with a biscuit cutter dipped in flour.

Shape scrap dough by hand into a biscuit. Oil or butter a baking pan, place biscuits in pan, turning to oil on both sides. Bake at 450 degrees for about 15 minutes, depending on how brown you want your biscuits. *Note: To make self-rising flour from all-purpose flour, combine 1 cup all-purpose flour, 1 1/2 tsp. baking powder and 1/2 tsp. salt. To make buttermilk from whole milk, place 1 tbsp. vinegar or lemon juice in a 1-cup measuring cup. Finish filling the cup with whole milk. Let sit for 5 minutes and it will be ready to use.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Blackberry Jam Banana Bread 3/4 cup butter 1 cup sugar

WEDNESDAY • NOVEMBER 17, 2021 3 bananas 2 eggs, well beaten 1 (12 oz.) jar blackberry jam 1 tsp. baking soda 2 cups flour 3/4 cup chopped pecans Preheat oven to 350 degrees. Cream butter and sugar. Mash bananas and add to mixture. Add eggs and jam. Combine soda and flour and add to mixture. Blend in nuts. Pour into greased 9”x5”x3” loaf pan. Bake 1 hour.

Wanda Parmer - Tupelo Broccoli Cornbread 2 boxes Jiffy cornbread mix (OR 3 cups self rising cornmeal) 4 eggs 16 oz. cottage cheese 1 large onion (finely chopped) 2 sticks butter 2 pkgs. frozen broccoli, (steamed and drained) Mix well. Pour into 9 x 13” Pyrex.

Bake at 350 degrees for 45 minutes.

I use two large iron skillets for thinner bread.

Terry Self Crawford - Yukon, OK

Broccoli Cornbread 4 eggs 2 boxes Jiffy corn muffin mix 1 (16 oz.) container small-curd cottage cheese 1 large onion, finely chopped 2 sticks margarine, melted 1 (10 oz.) pkg. frozen broccoli, thawed and chopped 1 to 2 cups shredded Cheddar cheese In a 4-cup mixing bowl, beat eggs lightly. Add muffin mix, cottage cheese, onion, melted margarine, broccoli and cheese. Mix well. Pour into a 12x17” cookie sheet with a rim.

Bake at 400 degrees for 30 minutes.

Note: If desired, put the cottage cheese and onion in a blender for a smoother consistency. If you want to cook the cornbread in a smaller pan, you’ll need to cook it longer. Recipe can easily be halved.

Denia McCord - New Albany Cook of the Week, Daily Journal, 7/21/21

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WEDNESDAY • NOVEMBER 17, 2021 Corn Cakes 6 oz. cream cheese, softened 1/4 cup butter, melted 6 large eggs, room temperature 1 cup milk 1 1/2 cups all-purpose flour 1/2 cup corn meal 1 tsp. baking powder 1 tsp. salt

sour cream and 2 tbsp. oil and mix well. When oil in skillet is hot, pour batter in. Return skillet to oven and bake until golden brown, about 20 to 25 minutes.

Barry Johnson - Pontotoc Cook of the Week, Daily Journal, 3/3/21

In large bowl, beat cream cheese and butter until smooth; add eggs and mix well. Beat in milk until smooth. Combine flour, corn meal, baking powder and salt. Stir in cheese mixture, just until moistened.

Pour batter by 1/4 cupful into a large greased cast iron skillet. Turn when bubbles form on top. This is very good with a vegetable dinner!!

Tina Christian - Tupelo

Crescent Rolls 1 pkg. yeast 1 cup lukewarm water 1 tsp. plus 1/2 cup sugar 3 eggs 1 1/2 sticks butter, melted, plus more for brushing 4 cups all-purpose flour 2 tsp. salt

Cornbread 1/2 cup vegetable OR canola oil, plus 1 tbsp.

2 cups self-rising cornmeal 1 cup water Place 1 tbsp. oil in an 8” cast iron skillet. In a bowl, combine corn meal, remaining 1/2 cup oil and water. Mix until well blended. Pour into skillet.

Bake at 450 degrees for 30 minutes. Note: This recipe doesn’t contain milk or eggs.

Denia McCord - New Albany Cook of the Week, Daily Journal, 7/21/21 Cornbread 4 to 6 tbsp. oil, divided 2 cups self-rising corn meal 1 cup buttermilk OR whole milk 1 egg 1 tbsp. sugar 1/2 cup sour cream Place 3 to 4 tbsp. of oil in a cast iron skillet (enough to cover the bottom). Place skillet in a cold oven and set temperature to 425 degrees.

Combine corn meal, milk, egg, sugar,

In a large bowl, dissolve yeast in warm water. Add 1 tsp. sugar to the top and let rise about 2 inches. Combine remaining 1/2 cup sugar, eggs and 1 1/2 sticks melted butter and add to yeast mixture. Add flour and salt and let rise to cook (or refrigerate). When ready to cook, roll dough out into a round like a pie, about 1/4-inch thick. Cut like a pie. Roll up each piece, starting with the widest end. Place on a greased baking sheet and let rise. This may take 3 to 4 hours. Brush some melted butter over the tops. Bake at 375 degrees for about 15 minutes.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Flippers 1/2 cup shortening 1/2 cup sugar 1 cup milk 1 pkg. yeast 1/2 cup warm water 3 1/2 cups self-rising flour, divided 1 egg Vegetable oil, for frying Place shortening and sugar in a bowl. Scald the milk and pour over

A TASTE OF THE SEASON shortening and sugar. Let cool.

Dissolve yeast in warm water. Add 1 cup flour and the egg to shortening mixture and beat well. Pour yeast mixture into this. Add enough flour to make the dough soft, about 2 1/2 more cups. Cover and let rise. Pinch off pieces of dough about the size of a golf ball and flatten them out. Drop into hot oil and cook until brown on both sides. Good served at breakfast with fresh fruit and syrups.

Kathryn Williams - Pontotoc Cook of the Week, Daily Journal, 9/1/21 Garlic Butter Yeast Rolls Rolls: 1 cup plus 2 tbsp. warm water 1 1/2 tsp. instant active dry yeast 2 tbsp. sugar 3 tbsp. butter, melted 2 tsp. salt 3 cups bread flour Garlic Butter: 1/2 stick butter, melted 1 tsp. garlic powder 1 tsp. parsley Salt Grated Parmesan cheese ROLLS: Combine water and yeast and let sit 5 minutes. Add sugar, melted butter and salt. Slowly add in bread flour. Knead until smooth and slightly sticky. Put dough in a large oiled bowl. Cover and let rise in a warm spot for 3 hours. Pinch dough off and form into balls, keeping in mind they will double in size. Line a baking sheet with parchment paper.

Arrange dough balls, still being mindful they will expand. Cover and let rise for 1 hour. Bake at 400 degrees for 12 minutes. Garlic Butter: Combine melted butter, garlic powder, parsley, a sprinkle of salt and a good sprinkle of Parmesan. Brush over cooked rolls while they are still hot.

Brooke Orsborne - Baldwyn Cook of the Week, Daily Journal, 8/11/21

Hush Puppies 1 cup meal 1 cup self-rising flour 1 tsp. baking powder 1/2 tsp. black pepper Hot pepper (optional) 1 (16 oz.) can cream-style corn Grated onion to taste Mix all ingredients together. Drop in hot oil by tsp. Fry in medium-hot peanut oil. This is the secret to its success.

Wanda Parmer - Tupelo Hush Puppies 2 cups self-rising meal 1 cup self-rising flour 2 tbsp. white pepper 2 tbsp. baking powder 1 tsp. salt 1/2 cup sugar 2 cups chopped onion 3/4 cup onion juice Jalapenos to taste Mix together all ingredients well. Put in refrigerator overnight. Remove from refrigerator just before spooning into hot oil. DO NOT STIR AGAIN! Serves about 15 people.

Terry Self Crawford - Yukon, OK Ice Cream Muffins 1 cup good-quality full-fat ice cream, softened 1 cup self-rising flour 1 tsp. vanilla Preheat oven to 375 degrees and prepare a muffin tin with paper liners or spray with nonstick baking spray. Place ice cream, flour and vanilla in a mixing bowl. Combine just until blended and completely incorporated. Spoon batter into prepared muffin tin, filling each liner 3/4 full. Bake for 15 minutes, or until a toothpick entered into the center of a muffin comes out clean. Makes 6 muffins.

Mimi VanDevender - Tupelo Cook of the Week, Daily Journal, 10/6/21

DAILY JOURNAL, 7 Jalapeno Cheddar Cornbread 1 1/4 cups self-rising flour 1 cup self-rising corn meal 1 tbsp. baking powder 1 1/2 tsp. salt 1 1/2 sticks butter, softened 2/3 cup sugar 4 eggs 1/2 cup whole buttermilk 2 jalapeno peppers, seeds removed and chopped 1/4 cup olive oil 1 cup grated Cheddar cheese Whisk together flour, corn meal, baking powder and salt. Set aside.

In a medium bowl, combine softened butter and sugar. Add eggs and buttermilk, then stir in jalapenos. Mix in the dry ingredients. Heat oil in a cast-iron skillet. Pour batter in and top with grated cheese. Bake at 375 degrees for 30 minutes. The top of the cornbread should be golden brown. Good served with chili.

Susan Denham-Collins - Tupelo Cook of the Week, Daily Journal, 2/10/21 Keto French Toast 1 cup sugar-free whipped topping 1 capful Torani sugar-free vanilla syrup 1 tbsp. Swerve sweetener 12 slices Lewis Healthy Life Cinnamon Keto bread Butter for cooking Toppings of choice Whisk together whipped topping, syrup and sweetener. With a silicon cooking brush, or your fingers, “paint” the bread with the mixture. Melt butter over medium to medium-low heat, in a skillet. You don’t want the pan too hot. Carefully watch each slice as you cook; cook about a minute per side. When it’s golden-brown, it’s ready. Serve with a light dusting of powdered Swerve, fresh blueberries or strawberries, sugar-free whipped topping, Lilly’s chocolate chips, nuts,

and/or sugar-free syrup. Use cookie cutters to cut out shapes for kids.

Lauren & Frank Gay-Ripley Cook of the Week, Daily Journal, 10/13/21 Mama’s Famous Yeast Rolls 2 pkgs. active dry yeast 1/2 cup very warm tap water 1 1/2 cups milk, scalded 2 tsp. salt 1/2 cup sugar 1/4 cup Canola oil 2 eggs, slightly beaten 5 1/2 cups plain (bread) flour Pour yeast in warm water to soften.

Set aside. Scald milk. Pour milk into large bowl with sugar, salt and oil.

Mix well. Add 2 cups of flour and mix well. Then add yeast and beaten eggs, 1 at a time, and mix carefully.

Add the remaining flour, a little at a time, until a soft dough forms. Turn out on a pastry sheet and knead until dough becomes satiny in appearance. Put dough in an oiled bowl.

(I rub Canola oil on inside of bowl.)

Cover bowl with Glad Wrap and place a small towel on top. Place in refrigerator, and leave overnight.

Before using, allow dough to come to room temperature. Shape into rolls, and place either in muffin pans or on a cookie sheet (sprayed with Pam cooking spray), and let them rise 2 1/2 to 3 hours. Bake at 425 degrees until rolls are brown. Brush melted butter on top of rolls as soon as you take them out of oven. Note: Use wooden spoon to mix dough.

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8, DAILY JOURNAL Moist Banana-Pineapple Bread 3 cups all-purpose flour 2 cups sugar 1 tsp. salt 1 tsp. baking soda 1 tsp. ground cinnamon 3 eggs 1 1/4 cups canola oil 2 tsp. vanilla extract 1 (8 oz.) can crushed pineapple, drained 2 cup smashed ripe bananas (4 to 5 medium) In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas.

Stir the egg/fruit mixture into the dry ingredients just until moistened.

Pour into two greased 8x4” loaf pans or four mini loaf pans. Bake at 350 degrees for 60 to 65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Mary Jane Jackson - Walnut Cook of the Week, Daily Journal, 3/31/21 No Rise Spoon Rolls 4 cups self-rising flour 1 pkg. dry yeast 1/4 cup sugar 2 cups luke warm water 1 egg 3/4 cup melted shortening or oil Mix all ingredients well, and spoon into muffin tins. Bake at 450 degrees for 10-12 minutes.

Tina Christian - Tupelo Pancake Mix 12 cups all-purpose flour 1 1/2 cups sugar 2 cups powdered milk 2 tbsp. baking soda 5 tbsp. baking powder 1 tbsp. salt

Vanilla extract Combine all dry ingredients and store until needed. When ready to make pancakes, combine 1 cup dry mix with 1 cup water and a splash of vanilla.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21 Pecan Mini Muffins 1 cup packed brown sugar 1/2 cup plain flour 1 cup chopped pecans 2/3 cup margarine, melted 2 eggs, beaten Combine brown sugar, flour and pecans. Set aside. Combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured or paper lined mini muffin cups 2/3 full. Bake at 350 degrees for 25 minutes or until done. Let cool on wire rack. Yield: 2 1/2 dozen.

In Memory of My Mother, Nita Anglin Jan Helms - Saltillo Pumpkin Muffins 1 can pure pumpkin 1 1/2 cups vegetable oil 2 cups sugar 4 eggs 3 cups self-rising flour 2 1/2 tsp. cinnamon 1 cup raisins 1 cup chopped nuts Combine pumpkin, oil, sugar and eggs in a large bowl. In another bowl, combine flour, cinnamon, raisins and nuts. Add this mixture to pumpkin mixture. Pour batter into greased muffin tin cups. Bake at 350 degrees for 15 to 20 minutes. Makes about 2 dozen muffins.

Faye Robbins - Brewer Cook of the Week, Daily Journal, 6/23/21

Raisin-Carrot Muffins 2 cups flour 2 tsp. baking powder 1/2 tsp. nutmeg 1 cup sugar 1/2 tsp. cinnamon] 1/2 cup raisins 1/2 cup shredded carrots 1/2 cup nuts (optional) 1 (8 oz.) can crushed pineapple, undrained 2 eggs 1/2 cup butter, melted 1 tsp. vanilla Combine flour, baking powder, nutmeg, sugar and cinnamon; then stir in raisins, nuts, and carrots. Mix together in another bowl - pineapple with juice, melted butter, eggs, and vanilla. Add to flour and carrot mixture. Spoon into greased muffin tins. Bake at 375 degrees for 20 to 25 minutes. Makes 12 large or 18 small muffins.

Wanda Parmer - Tupelo Sausage and Cheese Muffins 1 lb. ground sausage, cooked 3 cups Bisquick 2 cups shredded Cheddar cheese 1 cup buttermilk 1 can Nacho Fiesta cheese soup Combine all ingredients; do not over mix. Grease a muffin pan and fill each cup 3/4 full. Bake at 375 degrees for 15 to 18 minutes. (If you use mini muffin pans, cook for about 10 minutes.) These are good reheated for breakfast or to take to gatherings.

Maggie Harp Edwards - Smithville Cook of the Week, Daily Journal, 6/16/21 Shortbread 2 sticks butter, softened 1/2 cup super fine sugar, plus more for sprinkling

Bill Benson Chancery Clerk

WEDNESDAY • NOVEMBER 17, 2021

2 cups all-purpose flour Line a 9-inch square pan with foil, leaving an overhand on all sides.

Cream butter and sugar with a spoon; slowly add the flour. Knead dough until it’s crumbly. Pat dough over the bottom of the prepared pan.

Prick all over with a fork. Bake at 325 degrees for 45 minutes. Score while still warm and sprinkle with additional sugar. Lift the foil out of the pan and put on a rack to cool. When cool, break apart on scored lines. Makes 20 pieces.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Sour Cream Cornbread 3/4 cup yellow cornmeal 1 cup flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3 tbsp. sugar 1 egg 1 cup sour cream 1/2 cup milk 3 tbsp. melted butter Preheat oven to 400 degrees.

Grease a 9x9”, or a 7x11” baking pan. Measure cornmeal into a mixing bowl and sift into it the flour, baking soda, salt, and sugar. In a separate bowl, beat the egg well, and then add sour cream, milk, and melted butter. Pour wet ingredients into the flour mixture. Stir just until well mixed. Pour into the baking pan.

Bake for 20-22 minutes, or until the tester comes out clean.

June Jordan - Tupelo Zucchini Bread 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 tbsp. ground cinnamon

3 eggs 1 cup vegetable oil 2 1/4 cups sugar 1 tbsp. vanilla 2 cups grated zucchini 1 cup chopped walnuts Sift flour, salt, baking soda, baking powder and cinnamon together. Beat eggs, oil, sugar and vanilla together.

Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into two greased and floured 8x4-inch loaf pans. Bake at 325 degrees for 40 to 60 minutes. Cool in pans on rack for 20 minutes. Remove from pans and cool completely.

Note: For muffins, pour batter into 18 greased and floured muffin tin cups, filling each 2/3 full. Bake about 25-30 minutes.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21 Zucchini Bread 3 cups self-rising flour 3 cups shredded zucchini (best if done in food processor) 1 cup canola oil 3 eggs 2 teaspoons vanilla 3 teaspoons cinnamon 1 cup raisins 1 cup chopped pecans OR walnuts Mix all ingredients together. Batter will be pretty thin. Spray loaf pan (fills 2 pans) or bundt pan (fills 1 pan) with Pam cooking spray. Bake on 325 degrees for 1 hour or until toothpick inserted in middle comes out clean.

(I cooked for 1 hour and 10 minutes in my oven.)

Linda Anglin - Saltillo

1-2-3 Lemon Squares 1 box angel food cake mix 21 oz. can lemon pie filling 1/8 cup confectioners’ sugar 1. Mix cake mix and pie filling together with an electric mixer. Pour into a lightly greased 9x13” baking pan. 2. Bake at 350 degrees for 30 minutes. Let cool. Cooling time 1-2 hours. 3. Sprinkle confectioners’ sugar over top. Cut into bars. Makes 15 servings.

June Jordan - Tupelo Almond Pound Cake Cake: 3 1/2 cups all-purpose flour 1/2 tsp. baking powder Pinch of salt 3 cups sugar 1 stick butter 1 cup vegetable oil 5 eggs 1 cup milk 1 tsp. vanilla 1 tsp. almond flavoring 1 tsp. lemon juice Glaze: 1 1/2 cups confectioners’ sugar 1 tbsp. butter, softened 2 to 3 tbsp. warm water 1 tsp. almond flavoring Cake: Sift together flour, baking powder and salt. Set aside. Cream sugar, butter and oil. Add eggs one at a time, beating well after each addition.

Add flour and milk alternately. Add flavorings and lemon juice and mix well. Pour batter into a greased and floured 10” tube pan and bake at 325 degrees for 1 hour and 30 minutes.

Glaze: Blend sugar, butter, water and almond flavoring until smooth.

Spread over cake while it is hot.

Teresa Gholston - Baldwyn Cook of the Week, Daily Journal, 5/12/21

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WEDNESDAY • NOVEMBER 17, 2021 Almond-Raspberry Bars 1 stick butter 1 (10 to 12 oz.) pkg. vanilla or white chips, divided 2 eggs 1/2 cup sugar 1/2 to 1 tsp. almond extract 1 cup all-purpose flour 1/2 tsp. salt 1/2 cup seedless raspberry jam or preserves, warmed 1/2 cup sliced almonds, toasted Melt butter in a saucepan over low heat. Remove from heat and add 1 cup chips. Let stand, without stirring, to soften chips. Beat eggs until foamy in a bowl. Add sugar; beat until thickened and lemon-colored. Beat in chip mixture and almond extract.

Combine flour and salt; gradually add to creamed mixture. Spread half of the batter into a greased 9” square pan. Bake at 325 degrees for 17 to 20 minutes until golden brown. Spread jam over warm crust.

Stir remaining chips into remaining batter. Spoon over raspberry layer.

Sprinkle with almonds. Bake 20 to 23 minutes. Let cool before cutting into bars.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21 Ambrosia Cake 1 white cake mix 1 cup chopped pecans 1 can cream of coconut 1 can Eagle Brand milk 1 large can crushed pineapple 1 large Cool Whip 1 large pkg. coconut Mix cake mix as directed on package and add 1/2 cup of chopped pecans to batter and bake in a 9x13x2” cake pan. While the cake is still warm, poke holes in cake with the end of a wooden spoon and pour the following over the top: 1 can cream of coconut and 1 can Eagle Brand milk. Next, let cake cool; then spread over top

crushed pineapple and Cool Whip.

Last, sprinkle coconut and 1/2 cup chopped nuts on top and chill for one hour before serving.

Jan Helms - Saltillo Apple Butterscotch Sheet Cake 2 eggs 2 cups sugar 1 cup oil 2 1/2 cups flour (plain) 1 tsp. baking soda 1 tsp. salt 3/4 tsp. cinnamon 3 tart apples, diced 1 cup chopped nuts 1 (12 oz.) pkg. butterscotch morsels, divided Preheat oven to 325 degrees. Mix sugar, eggs, and oil; sift in flour, soda, salt and cinnamon. Mix well.

Add apples, nuts, and half of butterscotch morsels. Pour into greased and floured 15”x10”x1” jelly roll pan.

Sprinkle remaining morsels over batter. Bake 1 hour or until brown.

Wanda Parmer - Tupelo Apple Dumplings 3 or 4 Granny Smith apples (peeled & sliced) Cinnamon sugar (I just mix some sugar and cinnamon in a Ziplock bag and shake it up) 2 cans crescent rolls 2 sticks butter OR margarine 1 cup sugar 1 1/2 cups Mountain Dew Peel and slice apples. Put slices in Ziplock bag with cinnamon sugar and shake until they’re coated well.

Wrap individual slices in a crescent roll. Pinch together to seal. Place in casserole dish. Melt butter, add sugar and Mountain Dew, stir until sugar is dissolved. Pour over apple dumplings in casserole dish. Sprinkle cinnamon sugar on top. Bake at

A TASTE OF THE SEASON 350 degrees for approximately 45 minutes or until brown.

Jan Helms - Saltillo Apple Pie 2 1/2 cups grated apples (Granny Smith) 1 cup sugar 3/4 cup margarine, melted 1/2 tsp. cinnamon 1 egg Grate Granny Smith apples, and place in an unbaked 9” pie crust.

Mix sugar, margarine, cinnamon and egg together and pour over apples.

Bake at 450 degrees for 40 minutes.

(Reduce heat by 25 degrees if using glass pie plate.)

Jan Helms - Saltillo Apple Pie 3 apples, peeled and chopped 2 deep-dish pie crusts 1 cup sugar 1 tbsp. cinnamon 2 tbsp. flour 1 (12 oz.) can evaporated milk, divided Butter Dash of salt Sugar for dusting Place apples on bottom of 1 uncooked pie crust.Combine sugar, cinnamon and flour and sprinkle over the apples. Pour 1 cup evaporated milk over all. Dot with butter and add a dash of salt. Place second uncooked pie crust over the top.

Cut slits in top, and flute or secure top crust with a fork, pressing crusts together. Brush with additional evaporated milk and sprinkle lightly with sugar. Bake at 350 degrees for 1 hour. Watch for edges to get too brown. If they do, cover edges with tin foil. Serve with vanilla ice cream.

Beverly Brooks - Houston Cook of the Week, Daily Journal, 2/17/21

DAILY JOURNAL, 9

Apple Sauce Cake 1 cup butter 1 tbsp. cinnamon 2 eggs 1 cup raisins 3 cups self-rising flour 2 cups white sugar 2 1/2 cups apple sauce (unsweetened) Put flour aside. Cream butter and sugar until fluffy. Alternately add flour and apple sauce beginning and ending with flour. Beat well. Add eggs one at a time. Add cinnamon & raisins. Bake in moderate oven.

(Mother always added apple sauce to the top of cake.)

In Memory of My Mom, Betty Orsborn Tina Christian - Tupelo Apricot Nectar Cake 1 box Duncan Hines lemon supreme cake mix 4 eggs 1/2 cup sugar 3/4 cup vegetable oil 1 cup apricot nectar Combine all ingredients in a large bowl and beat on medium speed for 2 minutes. Pour batter into a greased and floured Bundt pan. Bake at 325 degrees for 1 hour.

Charlotte Davis-Frankstown Cook of the Week, Daily Journal, 9/29/21 Banana Apple Sauce Treats 3 mashed bananas 1/3 cup apple sauce 2 cups oats 1/4 cup almond milk 1/2 cup raisins 1 tsp. vanilla 1 tsp. cinnamon Mix and bake at 350 degrees for 15-20 minutes.

Terry Self Crawford - Yukon, OK

Banana Nut Cake Cake: 1 box yellow cake mix 1/2 cup vegetable oil 4 eggs 4 very ripe bananas, mashed 1/2 tsp. baking soda Frosting: 1 (8 oz.) block cream cheese 1 stick butter 1 lb. confectioners’ sugar 1/2 tsp. vanilla flavoring 1 cup chopped pecans Chopped pecans and pecan halves, for garnish Cake: Cake, combine cake mix, oil, eggs, bananas and baking soda and mix well. Pour batter into 2 greased and floured baking pans or one 9x13” baking dish. Bake at 350 degrees for about 30 to 40 minutes for cake pans or 35 minutes for a 9x13”. Let cool.

Frosting: Cream together the cream cheese, butter, confectioners’ sugar and vanilla. Add chopped pecans.

Spread frosting between layers and on top and sides of cake. Press chopped pecans into the sides of the cake and press pecan halves onto the top of the cake.

Faye Robbins - Brewer Cook of the Week, Daily Journal, 6/23/21

Banana Pudding 1 can sweetened condensed milk 1 1/2 cups cold water 1 pkg. instant vanilla pudding (4 serving size) 2 cups heavy whipping cream whipped to soft peaks Vanilla wafers Bananas Combine milk and water. Add pudding mix and beat well. Chill for 5 minutes. Fold into the whipped cream. Layer your pudding with vanilla wafers, bananas, and pudding - ending with pudding on the top.

Garnish with crushed vanilla wafers.

Susie Sutherland - Saltillo Banana Pudding 1 large instant vanilla pudding 4 or 5 bananas 1 large Cool Whip Vanilla wafers (1 box) 1 can Eagle Brand milk 3 cups of milk to mix with pudding Following the directions on the pudding box, use the 3 cups of milk above. Add Eagle Brand to pudding and mix. Fold in Cool Whip. Layer wafers, banana and pudding and top with wafers.

Rosemary Rutledge - Tupelo

Banana Pudding 1 1/2 cups sugar 3 egg yolks 1/2 cup flour 2 tbsp. vanilla 2 cups milk 1 bag of vanilla wafers 5 ripe bananas Mix thoroughly and cook until thick.

Pour over layer of bananas and layer of vanilla wafers, and repeat. If desired, top with meringue and brown until golden.

Mary Cook - Blue Mountain

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10, DAILY JOURNAL Banana Split Crumb Cake 2 cups crushed graham crackers 2 1/3 cups sugar, divided (1/3 cup & 2 cups) 1 stick margarine, softened 2 (8 oz.) pkgs. cream cheese, softened 4 large (or 5 small) ripe bananas, sliced Large can crushed pineapple, drained Large carton Cool Whip Cherries and chopped nuts to garnish Mix 2 cups crushed graham crackers, 1/3 cup sugar and 1 stick margarine together in long shallow baking dish and put in oven at 350 degrees for about 5 minutes. Cream 2 (8 oz.) pkgs. cream cheese and 2 cups sugar together and spread over graham cracker crumbs. Slice bananas over this. Sprinkle crushed pineapple over bananas. Spread Cool Whip over pineapple. Sprinkle cherries and chopped nuts over top of Cool Whip. Chill before serving.

Jan Helms - Saltillo Blueberry Sour Cream Coffee Cake 2 cups sugar 2 sticks unsalted butter 2 eggs, lightly beaten 1 cup sour cream 2 cups all-purpose flour 1 tbsp. vanilla extract 1 tbsp. baking powder 1/4 tsp. salt 1 (13 oz.) jar blueberry jam, stirred well 1/2 cup chopped walnuts (optional) 1/4 cup sugar (optional) 1 tsp. cinnamon (optional) Confectioners’ sugar In a mixer, or by hand, cream sugar and butter until light and fluffy. Add eggs, blending well, and then add sour cream. Mix until combined.

Gradually fold flour, vanilla, baking powder and salt into creamed mixture until just blended. Pour half of the batter into a greased and floured 10” Bundt pan, smoothing batter to the edges and creating a slight trough with a spatula. Gently spoon most of the jam over the batter and around the ring, making sure it doesn’t touch the sides of the pan. Pour the remaining batter over the jam and smooth the top. If desired, combine walnuts, sugar and cinnamon and sprinkle over the top.

Set pan on middle rack in the oven and bake at 350 degrees for about 1 hour or until the sides of the cake pull away from the pan and a cake tester or toothpick inserted in the center comes out clean. Cool on a wire rack for at least 30 minutes. Turn onto a

plate, sprinkle with confectioners’ sugar and drizzle with remaining jam.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21 Bread Pudding 1 (5 oz.) can evaporated milk Whole milk 1 stick butter 3 eggs, beaten 1/2 tsp. salt 1 cup sugar 1 1/2 tsp. vanilla 2 slices bread (preferably ends) Pour evaporated milk into a measuring cup and add enough whole milk to measure 2 cups. Pour milk mixture into a double boiler and add butter.

Mix beaten eggs with salt, sugar and vanilla and add to double boiler.

Stir until sugar is melted over low heat. Cube bread and mix with wet ingredients. Pour all into a loaf pan or dish about the same size. Set in a water bath and bake at 325 degrees for 45 minutes. Serves 4.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21 Bread Pudding Pudding: 2 cups evaporated milk 4 eggs 1/2 cup sugar 1 tsp. vanilla extract 1/2 loaf sandwich bread, cubed Topping: 1 stick butter 1/2 cup granulated sugar 1/4 cup brown sugar 1/3 cup whipping cream 1 tsp. vanilla extract For the pudding, combine milk, eggs, sugar and vanilla. Place bread cubes in a baking dish. Pour egg mixture over all. Bake at 350 degrees for 35 to 45 minutes or until edges are brown and center is jiggly. For the topping, combine butter, sugars and whipping cream in a sauce pan over medium heat, stirring occasionally.

Once it thickens, remove pan from heat and add vanilla. Pour over bread pudding.

Dorian Oatis - Tupelo Cook of the Week, Daily Journal, 7/7/21 Browned Butter Chocolate Chip Cookies 2 sticks butter 3/4 cup granulated sugar 3/4 cup brown sugar 1 tsp. baking soda 2 eggs 1 tbsp. vanilla extract

2 1/2 cups all-purpose flour 1 (12 oz.) pkg. semi-sweet chocolate chips Coarse sea salt Place butter in a pan and cook over medium heat. Stir constantly until butter starts to boil and has a caramel scent. Remove from stove and allow to cool. Once butter has cooled, place it in a mixer with sugars and baking soda and mix well.

Slowly add eggs, vanilla and flour.

Stir in chocolate chips. Line a cookie sheet with parchment paper. Scoop cookie dough onto the paper and lightly sprinkle with sea salt. Bake at 350 degrees for 9 to 11 minutes.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Brownies 1 box white cake mix 6 oz. box instant chocolate pudding 1/4 cup cold water 2 eggs 1/2 cup oil 12 oz. bag milk chocolate chips Pecans Combine cake mix, pudding, water, eggs, and oil. Mix well. Batter will be thick. Add pecans and chocolate chips. Mix together. Pour into 9x13” greased pan. Bake at 350 degrees exactly 20 minutes. Let cool before cutting.

Shelby Jones - Tupelo Butter Pecan Mousse 1 1/4 cups pecan pieces 2 tbsp. butter, melted 2 (8 oz.) blocks cream cheese, softened 1/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1/2 tsp. vanilla extract 2 cups whipping cream, whipped Combine pecan pieces and melted butter and stir well. Spread on a baking sheet. Bake at 350 degrees for 5 minutes or until toasted. Let cool. Finely chop and set aside. Beat cream cheese at medium speed with an electric mixer until smooth. Add sugars and vanilla, beating well. Stir in 3/4 cup finely chopped toasted pecans. Fold half of the whipped cream into the pecan mixture. Reserve the remaining half. To assemble, spoon half of the pecan mousse into 4 to 6 individual serving dishes. Top each with half of the reserved whipped cream. Top each with the remaining mousse, then the remaining whipped cream. Sprinkle remaining 1/2 cup finely chopped toasted pecans over the top of each dish.

Elizabeth “Libba” Saylors - Smithville Cook of the Week, Daily Journal, 5/5/21

Buttermilk Pound Cake Cake: 2 1/2 cups sugar 1 cup shortening 5 eggs 3 cups all-purpose flour 1/2 tsp. baking soda Dash of salt 1 cup buttermilk 1 tsp. vanilla flavoring Glaze: 1 1/2 cups sifted confectioners’ sugar Lemon juice Cake: Cream sugar and shortening together until smooth. Add eggs, one at a time, beating after each addition.

Combine flour, baking soda and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour. Add vanilla. Pour batter into a greased and floured tube pan. Bake at 325 degrees for 1 hour to 1 hour and 15 minutes. Do not open the oven for 1 hour. After 1 hour, test the cake with a toothpick; it may not need the last 15 minutes. Glaze: Combine confectioners’ sugar and enough lemon juice to make a glaze thin enough to pour over warm cake (after it’s been turned out onto a serving plate).

Barbara McCoy - Thrasher Cook of the Week, Daily Journal, 8/4/21 Cheese Cake Pies 1 small box lemon gelatin 1 cup boiling water 11 oz. cream cheese, softened 1 cup sugar 1 tsp. vanilla 1 pint whipping cream 2 graham cracker pie shells Fresh blueberries and sliced strawberries Dissolve gelatin in boiling water.

Cool, but do not let set (you can refrigerate for 15 to 20 minutes to expedite cooling). Beat cream cheese with a mixer, gradually adding sugar and vanilla. In a chilled bowl, beat whipping cream until soft peaks form.

When gelatin is cooled and slightly thickened, mix it with the cream cheese mixture until smooth. Fold in whipped cream. Divide mixture between 2 pie shells. Refrigerate several hours or overnight. Top with fresh berries. Serves 12.

Martha Dale - Tupelo Cook of the Week, Daily Journal, 4/7/21 Cherries and Berries On A Cloud Meringue: 6 egg whites 1/2 tsp. cream of tartar 1/4 tsp. salt

WEDNESDAY • NOVEMBER 17, 2021 1 3/4 cups sugar Filling: 2 cups whipping cream 2 (3 oz.) pkgs. cream cheese, softened 1 cup sugar 1 tsp. vanilla 2 cups miniature marshmallows Topping: 1 (21 oz.) can cherry pie filling 1 tsp. lemon juice 2 cups sliced fresh strawberries OR 1 (16 oz.) box frozen strawberries, thawed and drained For the meringue: Grease the bottom and sides of 9x13” pan. In large bowl, beat egg whites, cream of tartar and salt until foamy. Beat in 1 3/4 cups sugar, 1 tbsp. at a time; continue beating until stiff and glossy. Do not overbeat. Spread in pan. Bake at 275 degrees for 1 hour.

Turn off oven; leave meringue in oven with door closed for 12 hours or longer. For the filling: In a chilled medium bowl, beat whipping cream until stiff. Blend cream cheese, sugar and vanilla until smooth. Gently fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate 12 to 24 hours. Cut into serving pieces.

For the topping: In a medium bowl, blend pie filling, lemon juice and strawberries. Spoon over individual servings of dessert. Store in refrigerator. Serves 16 to 18.

Judy Jones - Belden Cook of the Week, Daily Journal, 2/3/21 Chess Pie 1 cup butter, softened 3 tsp. corn meal 1 tsp. vanilla 1 tsp. grated nutmeg 2 cups sugar 8 egg yolks or 4 whole eggs 1/2 cup cream or Carnation milk Mix butter and sugar; then add eggs and corn meal. Add cream and mix well. Pour into uncooked pie shells.

Sprinkle nutmeg on top. Bake 40 minutes at 350 degrees. Makes two 8” pies.

In Memory of My Sweet Grandmother, Deree Easterling Jan Helms - Saltillo Chess Squares Crust: 1 box Duncan Hines yellow cake mix 1 stick butter, room temperature 1 large egg Filling: 2 (8 oz.) blocks cream cheese, room temperature 1 tsp. vanilla

2 large eggs 1 (1 lb.) box confectioners’ sugar For the crust: Combine cake mix, butter and egg. Press mixture into the bottom of a greased and floured 9x13-inch pan. For the filling: Using an electric mixer on medium speed, beat cream cheese and vanilla. Add eggs, one at a time, until mixed.

Add confectioners’ sugar and beat until smooth and well-blended. Pour mixture over crust in pan. Bake at 350 degrees for 30 to 35 minutes or until light brown on top.

Angie Wilemon - Wheeler Cook of the Week, Daily Journal, 2/24/21 Chocolate Buttermilk Cake Cake: 1 1/2 cups semi-sweet chocolate chips 2 cups granulated sugar 1 stick unsalted butter, room temperature 3 large eggs 2 1/4 bleached cake flour (Swans Down) 1 tsp. baking soda 1/2 tsp. salt 1 cup whole buttermilk 1 cup hot water 2 tsp. vanilla extract Swiss Meringue Buttercream: 6 large egg whites 1 1/2 cups granulated sugar 5 sticks unsalted butter, room temperature 1/2 tsp. kosher salt 2 tsp. vanilla extract 1/4 tsp. almond extract For the cake: Microwave chocolate chips in microwavable bowl until between each time till melted and smooth. Cool 5 minutes. Beat sugar and butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until well blended, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, baking soda and salt in a bowl. Add to chocolate mixture in 3 additions, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. With mixer running on low speed, gradually add hot water in a slow, steady stream, beating just until blended.

Add vanilla; beat on low until incorporated. Grease and flour 3 (8-inch) round baking pans. Line bottoms with parchment paper; lightly greased.

Pour batter into prepared pans. Bake at 350 degrees until a wooden pick inserted in center comes out clean, 22 to 26 minutes. Cool in pans on wire rack 10 minutes. Remove from

WEDNESDAY • NOVEMBER 17, 2021 pans to wire racks, gently remove parchment paper and cool completely, about 1 hour.

For the buttercream frosting: Pour water to a depth of 1 1/2 inches in a large sauce pan; bring water to a boil. Reduce heat to low, maintaining a gentle simmer. Whisk together egg whites, sugar, and salt in bowl of heavy-duty stand mixer. Crumple a large piece of aluminum foil and shape into a ring about 2 inches high. Place in simmering water in sauce pan. (The foil ring will prevent the mixer bowl from touching the water.) Place mixer bowl on foil ring.

Cook egg white mixture, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer bowl to heavy-duty stand mixer fitted with whisk attachment. Beat mixture on low speed for 1 minute; gradually increase speed to medium-high, beating until mixture is fluffy, flossy, and completely cool, 8 to 10 minutes.

Reduce speed to medium-low, and add softened butter a few pieces at a time, beating well after each addition. (Mixture will lose it shape but will regain a buttercream texture as you add the butter.) Beat in vanilla and almond extracts. Remove whisk attachment; attach paddle attachment. Scrape down sides of bowl with rubber spatula. Beat frosting on low until very smooth, 1 to 2 minutes.

Use immediately. To assemble, place 1 layer on cake stand and top with 1 cup of the Swiss Meringue Buttercream. Spread to edges. Repeat directions with second layer. Top with 3rd layer. Frost top and sides of cake with remaining buttercream, using a small offset spatula to achieve a textured look.

Donna Geno - Booneville Cook of the Week, Daily Journal, 1/27/21 Chocolate Caramel Nut Dream Mousse 1 small box sugar-free instant chocolate pudding 2 (8 oz.) tubs sugar-free whipped topping 1 tsp. Torani sugar-free caramel syrup Handful of Lilly’s chocolate chips Handful of crushed low-salt sea-salted almonds In a bowl, whisk pudding mix, whipped topping, and Torani until smooth. Add chocolate chips and nuts. If desired, top with additional sugar-free whipped topping and a drizzle of sugar-free chocolate syrup.

Serves 6.

Lauren & Frank Gay-Ripley Cook of the Week, Daily Journal, 10/13/21

Chocolate Cheesecake Crust: 1 1/3 cups chocolate wafer crumbs 2 tbsp. sugar 1/4 tsp. ground cinnamon 1/2 stick butter, softened Filling: 1 1/2 cups semi-sweet chocolate morsels 2 eggs 1/2 cup sugar 2 tsp. rum 1 (8 oz.) carton sour cream 2 (8 oz.) blocks cream cheese, cubed and softened 2 tbsp. butter, melted Whipped cream Fresh strawberries Crust: Combine wafer crumbs, sugar, cinnamon and softened butter; mix well. Firmly press into bottom of a 10” springform or deep tart pan; set aside. Filling: Melt chocolate morsels over hot water in top of a double boiler. Set aside. Combine eggs, sugar, rum and sour cream in the container of an electric blender; process 15 seconds. Continue blending, and gradually add melted chocolate and softened cream cheese. Add melted butter; blend well. Pour cheese mixture into chocolate crust. Bake at 325 degrees for 45 minutes or until cheesecake is set in center. Cool at room temperature for at least 1 hour.

Chill at least 6 hours. Remove sides of pan. Garnish with whipped cream and fresh strawberries.

Margaret Anne Sample Robbins Pontotoc Cook of the Week, Daily Journal, 6/2/21 Chocolate Cherry Bars Bars: 1 box Devil’s Food cake mix 1 (21 oz.) can cherry pie filling 1 tsp. almond extract 2 eggs, beaten Frosting: 1 cup sugar 5 tbsp. butter 1/3 cup milk 6 oz. semi-sweet chocolate chips Bars: Combine cake mix, pie filling, almond extract and beaten eggs, and stir until well mixed. Pour into a greased 9x13-inch pan and bake at 350 degrees for 20 to 25 minutes.

Frosting: In a small saucepan, combine sugar, butter and milk. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and stir in chocolate chips until smooth.

Pour over warm bars. Cool and cut into bars.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21

A TASTE OF THE SEASON Chocolate Chip Cheese Cake 1 graham cracker crust 1 cup sour cream 8 oz. Cool Whip 1 cup chocolate chips 1/3 cup powdered sugar 8 oz. cream cheese 2 tsp. vanilla Mix sugar, cream cheese, sour cream, and vanilla. Add chocolate chips and put in crust.

Tina Christian - Tupelo Chocolate Chip Cookies 2 sticks unsalted butter 1 1/4 cups brown sugar 1/2 cup granulated sugar 1 large egg plus 1 egg yolk 1 1/2 tsp. vanilla extract 2 3/4 cups all-purpose flour 2 tsp. cornstarch 1 tsp. baking soda 3/4 tsp. salt 1 3/4 cups semi-sweet chocolate chips Melt butter, then let cool at least 10 minutes. Combine melted butter and sugars in a large bowl. Add egg and egg yolk and stir well. Stir in vanilla.

In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Gradually add flour mixture to wet ingredients. Stir in chocolate chips. Place dough in the refrigerator to chill for 30 minutes. Drop dough by tablespoons onto a baking sheet lined with parchment paper. Bake at 350 degrees for about 11 minutes or until cookies are just soft in the middle.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21 Chocolate Chip Ice Cream Pie 1⁄2 cup chocolate syrup 1⁄3 cup semi-sweet chocolate chips 2 cups crisp rice cereal 1⁄4 cup sour cream 1 qt. chocolate chip ice cream, softened Coat bottom and sides of an 8-inch pie plate lightly with butter. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth.

Reserve 1/4 cup of the chocolate mixture. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes. Combine reserved chocolate mixture and sour cream in

a small bowl, and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream, and drizzle with remaining sour cream mixture. Cover pie and freeze for 1 hour or until firm.

Barbara McCoy - Thrasher Cook of the Week, Daily Journal, 8/4/21 Chocolate Clusters 1 pkg. (6 oz.) semisweet chocolate pieces 1/2 cup margarine 16 large marshmallows 1/2 tsp. vanilla 1 cup flaked coconut 2 cups oats Melt chocolate pieces, margarine and marshmallows in large sauce pan over low heat, stirring until smooth. Remove from heat. Mix in vanilla, cocoa and oats thoroughly.

Drop mixture by teaspoonfuls onto waxed paper. Chill until firm. Makes about 3 1/2 dozen candies.

Wanda Parmer - Tupelo Chocolate Cobbler 2 sticks margarine 21/2 cups sugar, divided 1 1/2 cups self-rising flour 3/4 cup milk 3 tbsp. cocoa powder 3/4 cup hot water Melt margarine in a 9x13” casserole.

In a bowl, combine 1 1/2 cups sugar, flour and milk. Pour over the melted margarine. DO NOT STIR. Combine remaining 1 cup sugar and cocoa powder and sprinkle over mixture.

DO NOT STIR. Pour hot water on top. DO NOT STIR. Bake at 350 degrees for 30 to 40 minutes or until browned.

Denia McCord - New Albany Cook of the Week, Daily Journal, 7/21/21 Chocolate Cobbler 2 sticks margarine 2 1/2 cups sugar, divided 1 1/2 cups self-rising flour 3/4 cup milk 1 1/2 tsp. vanilla 6 tbsp. cocoa 1 3/4 cup water Melt margarine in a 9x13” oven-proof pan. Combine 1 1/2 cups sugar, flour, milk and vanilla and pour over butter.

Combine cocoa and remaining 1 cup sugar and sprinkle over batter.

Slowly pour water over the top. Do not stir. Bake at 350 degrees for 30 minutes.

Charlotte Davis-Frankstown Cook of the Week, Daily Journal, 9/29/21

DAILY JOURNAL, 11 Chocolate Layer Pie 1st Layer: 1 cup plain flour 1 stick butter, softened 1/2 cup chopped pecans Mix together and put in bottom of 13x9x2” baking dish. Bake for 15 minutes at 375 degrees. Cool completely.

2nd Layer: 1 (8 oz.) cream cheese 1 1/2 cups confectioners sugar 1 cup Cool Whip (out of large container) Blend together cream cheese and confectioners sugar; then fold in 1 cup Cool Whip. Put on top of crust.

3rd Layer: 2 small instant chocolate pudding mix 3 1/2 cups milk 1 tsp. vanilla Blend together and pour on top of 2nd layer. Then put remaining Cool Whip on top. Chill before serving.

Jan Helms - Saltillo

3 cups flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 cups sour cream 2 tbsp. cinnamon 1/ 2 cup chopped walnuts In a large mixing bowl, cream butter and 2 cups of sugar together, Blend in vanilla. Add eggs one at a time, beating well after each addition.

Combine flour, baking powder, soda, and salt in a separate bowl and add to egg mixture, alternating with the sour cream, Spoon 1/3 of the batter in a greased 10 inch Bundt pan. Combine cinnamon, nuts, and remaining sugar. Layer 1/3 of this mixture over batter. Repeat layers 2 more times. Bake at 350 degrees for 70 minutes or until a toothpick inserted in middle comes out clean.

Remove from pan and cool on wire rack.

June Jordan - Tupelo

Chocolate Oatmeal No Bake Cookies 1/2 cup butter 2 cups sugar 1/2 cup milk 4 tbsp. cocoa 1/2 cup peanut butter 3 1/2 cups quick cooking oats 2 tsp. Vanilla Add the first 4 ingredients in a sauce pan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper.

Let cool until set.

Terry Self Crawford - Yukon, OK

Too Cold to Camp?

Chocolate-Coconut Drops 2 squares (1 oz. each) unsweetened chocolate 1 can (15 oz.) sweetened condensed milk, (not evaporated) 1/2 lb. flaked coconut (about 2 cups) 1/2 cup chopped walnuts Heat oven to 350 degrees. Melt chocolate in sauce pan over low heat; remove from heat and stir in milk, coconut and walnuts. Drop mixture by tsp. onto ungreased baking sheet. Place in oven; turn off heat.

Leave in oven about 15 minutes or until candy has glazed appearance.

While warm, remove from baking sheet. Makes about 4 dozen candies.

Wanda Parmer - Tupelo Cinnamon Coffee Cake 2 sticks softened butter 2 3/4 cups sugar, divided 2 tsp. vanilla extract 4 eggs

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12, DAILY JOURNAL Cinnamon Rolls Rolls: 3/4 cup warm water 1 pkg. yeast 1/4 cup sugar 1 tsp. salt 1 egg 1/4 cup shortening 2 1/4 cups flour 1 stick butter (room temperature) Sugar Cinnamon 1 cup raisins, or more 1 cup chopped pecans Icing: 1 tbsp. butter Powdered sugar Hot milk

dough. Roll up like a jelly roll. Cut in slices 1 1/4” to 1 1/2”. Makes about 16. Put in pan; sprinkle with pecans.

Let rise until double. Bake at 350 degrees for 25-30 minutes. Ice with powdered sugar icing when cooled.

Icing: (Make as much or as little as you like!) Mix butter, powdered sugar and hot milk until you get the desired amount.

In memory of Mrs. Imagene Vogle of Oklahoma City. She made numerous pans every year for many years for her church fundraisers.

By: Terry Self Crawford - Yukon, OK

Soak raisins in hot water so they will be soft when you are ready to use them. Dissolve yeast in warm water; let set a few minutes. Add sugar, salt, shortening and egg; mix. Add 1 1/4 cups flour; mix well. Add remaining flour and stir; dough will be soft.

Cover and let rise until doubled. Turn out on a floured surface; knead a few times. Dough will be so easy to work with. Roll out with rolling pin until it is “paper thin”. This will be a large sheet. Spread generously with butter.

Sprinkle generously with sugar, then cinnamon. Drain raisins (discard water) and sprinkle them on the

Cake: 1 box Duncan Hines butter cake mix 1 stick butter 3 eggs 3/4 cup milk Frosting: 16 oz. sour cream 2 cups sugar 2 cups flaked coconut 8 oz. whipped topping 1 tsp. coconut extract 1 bag frozen coconut

Coconut Cake

Cake: Combine cake mix, butter, eggs and milk. Bake according to directions on the box in two 9-inch

greased and floured cake pans.

When layers are cool, cut in half to make four layers. Frosting: Combine sour cream, sugar, 2 cups flaked coconut, whipped topping and coconut extract. Spread frosting between layers and on top and sides of cake.

Sprinkle and pat 1 bag frozen coconut onto frosted cake.

Betty Richardson - Falkner Cook of the Week, Daily Journal, 9/22/21 Coconut Macaroon Pie 2 eggs 1 1/2 cups sugar 1/2 tsp. salt 1 stick margarine, softened 1/4 cup all-purpose flour 1/2 cup milk 1 1/2 cups coconut, divided 1 unbaked pie shell Beat eggs, sugar and salt together until lemon colored. Add margarine and flour and blend well. Add milk and blend. Fold in 1 cup coconut.

Pour mixture into unbaked pie shell.

Top with remaining 1/2 cup coconut.

Bake at 325 degrees for 1 hour.

Kathryn Williams - Pontotoc Cook of the Week, Daily Journal, 9/1/21

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WEDNESDAY • NOVEMBER 17, 2021

Coconut Pie 1/2 cup self-rising flour, sifted 1 3/4 cup sugar 4 eggs 1 tsp. vanilla 1 1/2 cups flaked coconut 2 cups milk 1/2 stick butter Combine flour and sugar. In a separate bowl, combine eggs, vanilla, coconut and milk. Grease a large pie plate with butter and then place the remainder in the liquid mixture. Mix the liquid mixture with the flour and sugar. Pour into prepared pie plate and bake at 325 degrees for 25 to 30 minutes or until golden brown. This pie makes its own crust.

Faye Robbins - Brewer Cook of the Week, Daily Journal, 6/23/21 Coconut Sour Cream Layer Cake 1 (18 1/2 oz.) pkg. butter-flavored cake mix 2 cups sugar 1 (16 oz.) carton sour cream 1 (12 oz.) pkg. frozen coconut, thawed 1 1/2 cups frozen whipped topping, thawed

Prepare cake mix according to package directions, making two 8” layers; when completely cool, split both layers horizontally. Combine sugar, sour cream, and coconut, blending well; chill. Reserve 1 cup sour cream mixture for frosting; spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container, and refrigerate for 3 days before serving.

Jan Helms - Saltillo Coffee Pie 2 (1 oz.)squares unsweetened chocolate 2 tbsp. butter 2 tbsp. hot milk 2/3 cup sifted confectioners’ sugar 1 1/2 cups shredded coconut 1 qt. vanilla ice cream 2 tsp. instant coffee granules 1/2 cup chopped pecans Melt chocolate and butter in a double boiler. Stir milk into sugar. Add chocolate mixture. Stir in coconut.

Press into the bottom and sides of a greased 9-inch pie plate. Chill in the refrigerator. Stir ice cream to soften and mix in instant coffee with

a mixer. Fold pecans in by hand.

Spread in pie shell, swirling the top.

Freeze until firm.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21 Crackle Cookies 1 box cake mix, such as chocolate, lemon or red velvet 1/3 cup oil 2 large eggs 1 cup chopped nuts Confectioners’ sugar Combine cake mix, oil, eggs and nuts. Roll into 1-inch balls, then roll in confectioners’ sugar. Place on a greased cookie sheet and bake at 350 degrees for about 10 minutes.

The powdered sugar will look cracked. Remove from oven and let cool about 1 minute before removing from pan. Cookies will be soft until they cool Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Cream Cheese Pound Cake 1 (8 oz.) cream cheese 2 sticks butter 1/2 cup buttered flavored Crisco 3 cups sugar

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WEDNESDAY • NOVEMBER 17, 2021 6 eggs 1 tsp. vanilla flavoring* 1/2 tsp. almond flavoring* 3 cups cake flour OR all purpose flour Cream butter, Crisco, cream cheese and sugar. Add eggs one at a time, blend well. Turn speed to low on mixer; blend in flour gradually. Add flavoring. Put into prepared pan (sprayed with cooking spray, dusted with flour); bake at 300 degrees approximately 1 hour 15 minutes or until a toothpick inserted in middle comes out clean. Note: *You can use vanilla, almond, coconut, lemon or any other flavorings of your choice.

I actually put 1 tsp. vanilla, almond, and coconut in it when I make it, and it’s really good!

In Honor of My Mother-in-Law, Evelyn Helms Jan Helms - Saltillo Cream Cheese Pumpkin Pie 2 unbaked deep-dish pie shells 2 (8 oz.) pkgs. cream cheese 1 cup sugar 2 eggs Mix cream cheese, sugar, and eggs and place in bottom of 2 pie shells.

2 eggs, lightly beaten 1 can Libby’s pumpkin 2/3 cup sugar 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves 1 1/2 cups (12 oz.) evaporated milk Mix above ingredients and pour over cream cheese mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 40 to 50 minutes.

Tina Christian - Tupelo Cream Cheese Sweet Potato Pie Cream Cheese Layer: 1 (8 oz.) block cold cream cheese 1/4 cup granulated sugar 1 egg 1 tsp. grated orange peel Sweet Potato Layer: 1 cup mashed cooked sweet potatoes (about 3/4 lb., uncooked) 2/3 cup half-and-half 1/2 cup packed brown sugar 1 tsp. grated orange peel 1/2 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1/8 tsp. salt 1 egg 1 deep-dish pie crust, frozen 1 cup sweetened whipped cream Place a cookie sheet on oven rack.

Heat oven to 350 degrees. In a small

bowl, beat cold cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside. Place cooked, mashed sweet potatoes in a food processor; cover and process until smooth. In a large bowl, beat sweet potatoes, half-and-half, brown sugar, orange peel, spices and egg with a wire whisk. Spread cream cheese mixture in bottom of frozen pie crust.

Carefully spoon sweet potato mixture over cream cheese layer. Place pie on preheated cookie sheet and bake at 350 degrees for 50 to 60 minutes, or until set and a knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours. Serve pie with a dollop of sweetened whipped cream. Store covered in refrigerator. NOTE: To make an orange rind garnish, cut a thin slice of orange and remove the rind with a paring knife. It will be flexible enough to twist into a lovely topping for slices of pie.

Charlotte Davis-Frankstown Cook of the Week, Daily Journal, 9/29/21 Crystal Light Pie 1/2 to 1 individual carton, any flavor, Crystal Light, depending on how tart you like it!

1 pkg. vanilla pudding, regular or sugar free 8 oz. Cool Whip 2 cups milk 1 graham cracker crust Mix all ingredients. Pour into crust.

Refrigerate 1 hour.

Martha Hardy - Hickory Flat Dishpan Cookies 2 cups brown sugar 2 cups granulated sugar 2 cups cooking oil 4 eggs 1 tsp. vanilla 2 tsp. baking soda 4 cups all-purpose flour 1 tsp. salt 2 cups quick-cooking oatmeal 2 cups coconut 1 cup chopped nuts 1 cup raisins 4 cups cornflakes (do not crush) Preheat oven to 350 degrees. In huge bowl, cream sugars, oil, eggs and vanilla. In another large bowl, stir together soda, flour, salt, oatmeal, coconut, nuts, raisins and cornflakes.

Gradually add to sugar mixture, mixing thoroughly. Drop by spoonfuls onto ungreased cookie sheets and bake 10 to 12 minutes or until golden. Makes about 7 dozen. For Gluten-free, I use Betty Crocker Rice Blend Flour and/or oat flour to get

A TASTE OF THE SEASON 4 cups. You can also add chopped apricots, cranberries, maraschino cherries, dates, orange slice candy or different nuts.

Terry Self Crawford - Yukon, OK Easy Fudge 1 & 1/2 bags semi-sweet chocolate chips 1 1/2 tsp. vanilla 1 can Eagle Brand milk Melt chocolate chips. Add milk & vanilla. Add pecans, if desired. Mix well. Pour in dish and let chill in refrigerator for a few hours.

Shelby Jones - Tupelo Eclair Dessert 1 box graham crackers 2 small boxes instant pudding, divided 3 cups cold milk, divided 16 oz. whipped topping, divided 1 (16 oz.) tub frosting In a 9x13” dish, place a layer of graham crackers. Mix 1 box pudding with 1 1/2 cups milk and stir until slightly thickened. Add 8 oz. whipped topping. Spoon on top of graham crackers. Place a layer of graham crackers on top of pudding. Mix second box of pudding with remaining 1 1/2 cups milk and stir until slightly thickened. Add remaining 8 oz. whipped topping. Spoon on top of graham crackers. Place a layer of graham crackers on top of pudding.

Frost with the can of frosting. Refrigerate overnight. Note: Use pudding and frosting flavors of your choice.

Ritha McLaughlin - Tupelo Cook of the Week, Daily Journal, 5/19/21 Egg Custard 6 eggs 2 cups milk 1 cup sugar 1 tsp. vanilla Dash nutmeg

In the bowl of a stand mixer with the paddle attachment or with a hand mixer, beat butter and 1 cup sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each. Stir in vanilla. Add flour, baking powder and salt and mix until smooth, scraping down sides of bowl. Using a rubber spatula, fold in the strawberries. Pour batter into a greased 10-inch round cake pan and use a spatula to spread evenly to the sides and smooth out the top.

Sprinkle remaining 1/4 cup sugar evenly over the cake. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing from pan. Invert onto a plate, then flip back onto a cake stand or serving plate. Use a serrated knife to cut into 8 wedges.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21 Fresh Strawberry Pies Fresh strawberries to taste (a pint to a quart) Confectioners’ sugar 12 oz. whipped topping 1 can sweetened condensed milk

DAILY JOURNAL, 13 1/4 cup lemon juice 4 drops red food coloring 2 baked pie shells Cut strawberries and sprinkle with confectioners’ sugar. Lightly toss.

Combine whipped topping, sweetened condensed milk, lemon juice and food coloring. Fold strawberries into mixture. Divide mixture between two baked pie shells. Refrigerate until firm.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21 Gingerbread with Lemon Sauce Gingerbread: 1 1/2 cups self-rising flour 1/2 cup sugar 1 tsp. ground ginger 1 tsp. ground cinnamon 1/2 cup milk 1 egg, beaten 1/2 cup sorghum molasses 1/4 cup canola oil 1 tsp. vanilla flavoring Mom’s Lemon Sauce: 1 cup sugar 1 tbsp. corn starch 1/8 tsp. salt 1 1/2 cups boiling water

2 egg yolks, beaten 2 tbsp. butter 1 tsp. lemon zest 2 tbsp. lemon juice For the gingerbread: Sift together flour, sugar, ginger and cinnamon.

Add milk to beaten egg and pour into dry ingredients. Stir until smooth. Stir in molasses, oil and vanilla. Pour batter into a greased cast iron skillet.

Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool and cut into squares. For the sauce: Cook sugar, corn starch, salt and boiling water for 10 minutes over medium heat, stirring constantly.

Remove from heat. Slowly add beaten egg yolks and return to heat for 1 minute. Remove from heat. Add butter, lemon zest and lemon juice.

Spoon over gingerbread squares.

Stores well in the refrigerator. Note: For a thicker sauce, use less water.

Judy Jones - Belden Cook of the Week, Daily Journal, 2/3/21

Don’t Let These Ruin Your Holiday Season!

Mix all ingredients together using electric mixer until well blended. Pour into unbaked deep dish pie shell.

Bake at 325 degrees until done. (approximately 1 hour.)

Jan Helms - Saltillo French Strawberry Cake 1 stick unsalted butter, softened 1 1/4 cups sugar, divided 2 large eggs 1/2 tsp. vanilla extract 2 cups all-purpose flour 1 tbsp. baking powder 1/2 tsp. salt 1 lb. strawberries, trimmed and quartered

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A TASTE OF THE SEASON

14, DAILY JOURNAL Heath Cookies 1 box yellow cake mix 1/2 cup oil 2 eggs 1 cup chopped pecans 1 (8 oz.) bag Heath toffee bits Combine all ingredients. Dough will be stiff. Drop by teaspoon onto baking pan. Bake at 350 degrees for 8 to 10 minutes. Makes about 3 dozen.

Elizabeth “Libba” Saylors - Smithville Cook of the Week, Daily Journal, 5/5/21 I Don’t Knows 2 cans crescent rolls 8 oz. cream cheese, softened 1 cup sugar 1/2 cup butter OR margarine Cinnamon sugar (I just mix sugar and ground cinnamon) Spray 9x13 oblong pan with cooking spray. Unroll 1 can of crescent rolls in bottom of pan. Mix cream cheese and sugar, spread over crescent rolls. Unroll 2nd can of crescent rolls on top. Melt butter and pour over top. Sprinkle cinnamon sugar on top.

Bake at 375 degrees for 20 minutes or until golden brown. Note: You can also put a can of your favorite fruit pie filling on top of the cream cheese & sugar layer for something different if you would like.

Linda Ensley - Mantachie Italian Cream Cake

Cake: 1 stick oleo 1/2 cup Crisco 2 cups sugar 5 eggs 2 cups plain flour 1 tsp. soda 1 cup buttermilk 1 tsp. vanilla 1 small can Angel Flake coconut 1 cup chopped pecans Cream Cheese Frosting: 1 (8 oz.) cream cheese, softened 1/2 stick oleo, softened 1 tsp. vanilla 1 box confectioners sugar 1/2 cup chopped pecans For Cake: Cream oleo, Crisco and sugar together. Add eggs, one at a time, beating well. Combine flour & soda; add to creamed mixture alternately with buttermilk. Add vanilla, fold in coconut and nuts. Bake in 3 greased and floured 8” pans. Bake at 350 degrees for 25 minutes or until done. Let cool before frosting.

For Frosting: Mix cream cheese and oleo until smooth; add vanilla. Add confectioners sugar a little bit at a time, mixing well. Fold in pecans.

Spread in between layers and on top and sides of cake.

In Honor of My Mother-In-Law, Evelyn Helms Jan Helms - Saltillo

Lemon-Orange Cake 1 pkg. (18 oz.) lemon cake mix 1 can (6 oz.) frozen orange juice concentrate, thawed 2 tbsp. margarine, softened 1/4 cup confectioners sugar

Jane’s Cake 1 (20 oz.) can crushed pineapple 1 can cherry pie filling 1 stick butter, softened 1 box yellow cake mix 1 cup chopped pecans or walnuts

Mix cake mix according to directions on package. Bake cake in 2 round pans (8”x9”x1 1/2”) as directed on package. Cool. Split to make 4 layers. Reserve 1 tbsp. orange juice concentrate for glaze. Fill layers with remaining concentrate, using 3 tbsp. between each layer. Mix reserved 1 tbsp. concentrate, butter and confectioners sugar. Spread on top of cake.

Chill thoroughly before serving.

Wanda Parmer - Tupelo

Combine crushed pineapple and cherry pie filling and pour into the bottom of a greased baking dish. Mix softened butter with cake mix until crumbly. Add nuts. Pour cake mixture over fruit. Bake at 350 degrees for 30 to 40 minutes.

Faye Robbins - Brewer Cook of the Week, Daily Journal, 6/23/21 Lemon Chocolate Chip Cookies 1 box lemon cake mix 2 eggs 1/2 cup vegetable oil 1 cup white chocolate chips Preheat oven to 325 degrees. Mix together the lemon cake mix, eggs, and oil. Stir in the white chocolate chips. On a parchment-lined cookie sheet, place 1 1/2 tsp.-sized balls of dough 1” apart. Bake For 15 minutes. Let cool slightly, then place on a cooling rack.

June Jordan - Tupelo Lemon Pie 1 can sweetened condensed milk 1 packet lemonade Kool-Aid 1 (8 oz.) whipped topping 1 regular graham cracker pie crust In a bowl, mix sweetened condensed milk and lemonade powder. Fold in whipped topping. Pour into the crust.

Refrigerate until ready to serve.

Denia McCord - New Albany Cook of the Week, Daily Journal, 7/21/21 Lemon Pound Cake 1 box yellow cake mix 1 cup sour cream 1/3 cup oil 1 pkg. Jello instant lemon pudding mix 4 eggs Mix together and pour into tube pan.

Bake at 350 degrees for 55 minutes or until done.

Mary Cook - Blue Mountain

Loaded Peanut Butter Layer Cake Cake: 1 stick unsalted butter, room temperature 3/4 cup sugar 3/4 cup brown sugar, loosely packed 3/4 cup peanut butter 1/2 cup sour cream 2 tsp. vanilla extract 3 large eggs 21/2 cups self-rising flour 1/2 cup milk 1/4 cup water Frosting: 4 sticks salted butter, room temperature 1 1/4 cups peanut butter 9 cups confectioners’ sugar 6 to 7 tbsp. milk 10 oz. peanut butter chips Ganache: 6 oz. peanut butter chips 1/2 cup heavy whipping cream Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides.

Preheat oven to 350 degrees. For the cake: In a large mixing bowl, cream the butter, sugars and peanut butter together until light in color and fluffy, about 3 to 4 minutes. Add sour cream and vanilla extract and mix until well combined. Add eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.

Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Divide the batter evenly between the cakes pans and bake for about 21 to 23 minutes, or until a toothpick comes out with

a few crumbs. Remove the cakes from the oven and allow to cool for about 2 to 3 minutes, then remove to cooling racks to cool completely. For the frosting: In a large mixer bowl, beat the butter and peanut butter together until smooth. Slowly add half of the confectioners’ sugar and mix until smooth. Add 5 to 6 tbsp. of milk and mix until smooth. Slowly add the remaining confectioners’ sugar and mix until smooth. Add additional milk as needed to get the right frosting consistency. To assemble the cake: Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting into an even layer on top of the cake. Add the second layer of cake on top of the frosting. Add another cup of frosting on top of the cake and spread into an even layer. Top the cake with the remaining layer and frost the outside of the cake. Press peanut butter chips into the sides of the cake. To make the peanut butter ganache: Add the peanut butter chips to a medium sized bowl. Heat the heavy whipping cream until it begins to boil.

Pour the hot cream over the peanut butter chips and allow to sit for 3 to 5 minutes, then whisk until smooth.

Drizzle the ganache around the edge of the cake. Use the remaining frosting to pipe swirls around the top of the cake, then fill in the center with the remaining ganache.

Angie Wilemon - Wheeler Cook of the Week, Daily Journal, 2/24/21 Mandarin Orange Cake Cake: 1 (15.25 oz.) Duncan Hines butter recipe golden cake mix 1/4 cup Crisco oil 3 eggs 1 (11 oz.) can mandarin oranges, undrained Icing: 1 (9 oz.) container Cool Whip, thawed 1 (5.5 oz.) pkg. vanilla instant pudding mix 1 (20 oz.) can crushed pineapple, drained Cake: Mix in order listed above. Bake in 3 cake pans (sprayed with Bakers’ Joy) at 350 degrees for 25-35 minutes. Let cool before icing. Icing: Mix in order given, whip & put on cooled cake. Keep in refrigerator.

Betty Wiseman - Guntown

WEDNESDAY • NOVEMBER 17, 2021 Mary Jane’s Cream Cheese Pound Cake 3 sticks unsalted butter 1 (8 oz.) block cream cheese 6 eggs, divided 3 cups sugar 3 cups Swans Down cake flour Dash of salt 2 tsp. vanilla extract Cream butter and cream cheese.

Add 2 eggs and beat until fluffy. Add sugar and beat well. Add remaining 4 eggs, flour and salt, alternately.

Add vanilla and mix well. Pour batter into a greased and floured tube pan.

Bake in a cold oven at 300 degrees for 1 1/2 to 2 hours.

Mary Jane Jackson - Walnut Cook of the Week, Daily Journal, 3/31/21 Million Dollar Pie 2 graham cracker crusts 1 (8 oz.) Cool Whip 1 can crushed pineapple, drained 1 can Eagle Brand milk 1/2 cup coconut 1/2 cup pecans Mix above ingredients; add 1/3 cup lemon juice and toss. Pour into crusts. Chill and serve; or freeze over night, then put in refrigerator until ready to serve.

Sarah Parker - Houston Miss Dot’s Pound Cake 3 cups all-purpose flour 3 cups sugar 6 eggs, at room temperature 3 sticks butter, at room temperature 1 (8 oz.) block cream cheese, at room temperature 1 tsp. vanilla extract 1/2 tsp. salt Combine all ingredients and beat until well blended. Pour into a greased and floured Bundt pan. Place in a cold oven and bake at 300 degrees for 1 hour and 30 minutes.

Teresa Gholston - Baldwyn Cook of the Week, Daily Journal, 5/12/21 Momma’s Tea Cakes 3 eggs 2 cups sugar 1/4 cup buttermilk 1 tsp. vanilla 4 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt Combine eggs and sugar and beat with a spoon until creamy. Add remaining ingredients and work until dough is firm, adding a little more flour if needed. Refrigerate dough

for 30 minutes. Roll dough out on a lightly floured board. Cut out and space cookies far apart on a greased cookie sheet. Bake at 375 to 400 degrees until lightly browned, about 10 to 12 minutes. Let cool 2 to 3 minutes on cookie sheet, then move to a cooling rack.

Kathryn Williams - Pontotoc Cook of the Week, Daily Journal, 9/1/21 Mystery Fruit Cake 1 pkg. Betty Crocker spice cake mix 1 pkg. fluffy white frosting 4 cups candied mixed fruit 1/2 cup each - red and green candied cherries 1 1/2 cups seedless raisins 4 1/2 cups pecan halves Bake cake as directed on box. Cool.

Crumble in very large bowl or pan.

Add fruit and nuts. Mix in frosting.

Pack tightly in foil lined 10” tube pan or 2 9”x5” loaf pans. Refrigerate 24 hours.

Martha Hardy - Hickory Flat New York-Style Cheesecake Crust: 1 box Keebler graham cracker crumbs 1 cup sugar 1 stick butter, melted Filling: 5 1/2 (8 oz.) blocks cream cheese, softened 1 cup sugar 1 cup sour cream 5 eggs 3 tsp. vanilla For the crust: Combine graham cracker crumbs, 1 cup sugar and butter. Set aside. For the filling: Mix well the softened cream cheese and 1 cup sugar until smooth. Add sour cream, then eggs, then vanilla flavoring and mix until thoroughly combined. Coat a 10” springform pan with butter. Press the graham cracker crumb mixture into the bottom and halfway up the sides of pan.

Pour batter evenly over the crust until just under the rim of the pan.

Leave enough room for the filling to rise without flowing over. Place the springform pan in a roasting pan with about 1/2” of water. Don’t let the pan run out of water during the baking process. Bake at 350 degrees for 1 1/2 hours. The cake will rise. Watch for cracking at the top and browning.

Bobby Burns - Corinth Cook of the Week, Daily Journal, 4/14/21

WEDNESDAY • NOVEMBER 17, 2021 No-Bake Caramel Pecan Cheesecake 1 box Jell-O No-Bake cheesecake Caramel sauce Chopped pecans 1 cup sugar 1 (8 oz.) block cream cheese

1 hour, stirring after 15 minutes and again when pudding is done.

Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Terry Self Crawford - Yukon, OK

Make the crust according to directions on the box. On top of the crust, spread some caramel sauce and some pecans. Mix cheesecake according to the directions on the box, adding the sugar and cream cheese to the mixture. Pour over crust; top with more caramel and pecans.

Refrigerate.

Old-Fashioned Jelly Pie 1 stick butter 1 cup sugar 5 eggs, separated 1 cup jelly, any flavor 1 unbaked 9-inch pie shell

Maggie Harp Edwards - Smithville Cook of the Week, Daily Journal, 6/16/21 Oatmeal Icebox Cookies 1 1/2 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 1/2 cup shortening, at room temperature 1 stick margarine, at room temperature 1 cup granulated sugar 1 cup dark brown sugar 2 eggs, beaten 3 cups dry oats 1 tsp. vanilla 1 cup chopped pecans 1/2 cup raisins Sift flour with salt and baking soda; set aside. In a large bowl, cream shortening and margarine until light and fluffy. Gradually add the two sugars. Add eggs and beat well after each addition. Mix in the flour mixture, with hands, to form a stiff dough. Add oats and vanilla, mixing to combine well. Work in pecans and raisins. Roll into logs, wrap in wax paper, and refrigerate. Slice and bake on a greased cookie sheet at 350 degrees for about 10 minutes, or until done.

Barbara McCoy - Thrasher Cook of the Week, Daily Journal, 8/4/21 Old Fashioned Rice Pudding 2/3 cup Minute Rice 2 3/4 cups milk 1/3 cup sugar 1 tbsp. butter 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. nutmeg Cinnamon 1/2 cup raisins Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 qt. baking dish. Bake in 350 degree oven for

Cream the butter and sugar until fluffy and light. Beat egg yolks until light, then beat them into the sugar mixture. Stir in the jelly. Beat egg whites until stiff peaks form. Fold into the jelly mixture. Pour into unbaked pie shell. Bake at 350 degrees for 35 to 40 minutes or until the filling is set.

Charlotte Davis - Frankstown Cook of the Week, Daily Journal, 9/29/21 Peach Cobbler 3 cups fresh peaches, sliced 1 tbsp. lemon juice 1/4 tsp. almond extract 1 cup sifted all-purpose flour 1 cup sugar 1/2 tsp. salt 1 egg, beaten 6 tbsp. margarine, melted Place peaches on the bottom of a greased 10x6” baking dish. Sprinkle peaches with lemon juice and extract. Sift together flour, sugar and salt. Add egg and mix with a fork or hands until crumbly. Sprinkle over peaches. Drizzle with melted margarine. Bake at 375 degrees for 35 to 40 minutes. Serve topped with ice cream.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Peach Noodle Kugel 6 eggs, beaten 1 cup cottage cheese 1 cup sour cream 3/4 cup brown sugar 1 tsp. vanilla 1 tsp. cinnamon 1/2 tsp. nutmeg 4 tbsp. butter, melted 2 (15 oz.) cans sliced peaches, in their own juice 1 (12 oz.) pkg. medium or wide egg noodles, cooked and drained Apricot preserves In a bowl, combine eggs, cottage cheese, sour cream, brown sugar, vanilla, cinnamon, nutmeg, butter and peaches. Add cooked, drained noodles and mix well. Pour into a

A TASTE OF THE SEASON 9x13-inch greased casserole. Top kugel with small dollops of preserves.

Bake uncovered at 375 degrees for 50 to 60 minutes.

Mimi VanDevender - Tupelo Cook of the Week, Daily Journal, 10/6/21

Pecan Pie Bars 1 tube refrigerated crescent rolls 1 egg 1/2 cup sugar 1/2 cup chopped pecans 1/2 cup corn syrup 1 tbsp. butter OR margarine, melted 1/2 tsp. milk

Peaches for Fried Pies 15 lbs. peaches (sliced with peel) 5 lbs. sugar Mix peaches and sugar and let set over night and add: 1 cup vinegar

Unroll crescent dough into a rectangle; press onto the bottom and a 1/2” up the sides of a greased 9x13” baking pan. Seal seams and perforations. Bake at 375 degrees for 5 minutes. Meanwhile, in a bowl, combine egg, sugar, pecans, corn syrup, melted butter and milk. Pour over the crust. Bake at 375 degrees for 16 to 20 minutes or until golden brown and bubbly. Cool completely before cutting. Makes 2 dozen.

Betty Richardson - Falkner Cook of the Week, Daily Journal, 9/22/21

Cook down. You can freeze or can.

This makes the best “dried” peach pies.

In memory of Nell Yancey Self, Retired Mississippi State Social Worker.

By: Terry Self Crawford - Yukon, OK Peanut Brittle 1 1/2 cups sugar 1/4 cup water 2 cups raw peanuts 1/2 cup white Karo syrup 1/2 tsp. salt 1 tsp. baking soda Mix sugar, water, peanuts, Karo syrup, and salt together. Cook on medium heat in iron skillet until boiling. Stir constantly until it smells scorched (10-13 minutes). Stir with wooden spoon. Take off heat and add 1 tsp. baking soda. Stir quickly.

Spread on buttered cookie sheet.

Chris Johnson By: Tina Christian - Tupelo Pecan Pie 1 cup chopped pecans 3 eggs 1 cup white Karo 1 cup sugar 1/8 tsp. salt 1/2 tsp. vanilla 1/2 stick margarine, melted Heaping tbsp. flour Combine all ingredients. Pour into an unbaked pie shell. Bake at 300 degrees until done (at least 1 hour).

In Memory of My Mother, Nita Anglin Jan Helms - Saltillo Pecan Pie 1 cup Karo syrup 3 large eggs 1 tbsp. margarine, melted 1 tsp. vanilla extract 1/3 cup sugar 1 1/2 cups pecans 1 pie crust Mix and beat first 5 ingredients; stir in pecans; pour in pie crust. Bake for 1 hour and 10 minutes at 350 degrees.

Sarah Parker - Houston

Pineapple Juice Cake 1 box Duncan Hines yellow cake mix 4 eggs 3/4 cup vegetable oil 1 1/2 cups pineapple juice, divided 4 tbsp. butter 2 cups confectioners’ sugar Combine cake mix, eggs, oil and 3/4 cup pineapple juice. Pour batter into a greased Bundt pan and bake at 325 to 350 degrees for 30 to 40 minutes. On the stove, heat remaining 3/4 cup pineapple juice, butter and confectioners’ sugar. Poke holes all over the top of the cake and pour glaze over cake while both are hot.

This will seem like too much glaze, but it will be absorbed. Invert cake onto serving plate.

Brooke Orsborne - Baldwyn Cook of the Week, Daily Journal, 8/11/21 Pineapple Orange Sunshine Cake

Cake: 1 box yellow cake mix with pudding 1 (11 oz.) can mandarin oranges 1/2 cup oil 4 large eggs Frosting: 1 pkg. Jell-O No-Bake Cheese cake mix (filling only) 1 (20 oz.) can crushed pineapple 1 cup of sour cream 1 (16 oz.) container whipped topping For the cake: Combine cake mix, oranges with juice and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in 2 greased and floured 9” round or square pans. Bake at 350 degrees for about 20 minutes. Cool on a rack

DAILY JOURNAL, 15 while preparing frosting. When cool, split layers in half to make 4 layers.

For the frosting: Empty cheesecake filling mix in a bowl; add crushed pineapple with juice and sour cream; mix until all ingredients are blended.

Fold in whipped topping. Spread frosting between layers and on top and sides of cake. Cake is best made the day before served. Keep refrigerated.

Angie Wilemon - Wheeler Cook of the Week, Daily Journal, 2/24/21 Potluck Peach Cobbler 2 (15 oz.) cans sliced peaches in heavy syrup 1/2 tsp. pumpkin pie spice blend 1 (16-25 oz.) box white cake mix 1/2 cup (1 stick) unsalted butter, cut into small pieces Empty the cans of peaches with syrup into a 4 qt. slow cooker. Sprinkle the spice blend over the peaches.

Sprinkle the cake mix over the peaches. Sprinkle the butter pieces over the cake mix. Cook on high for 2 hours or until browned.

Mary Cook - Blue Mountain Pound Cake 1/4 tsp. baking soda 1 cup sour cream, room temperature 6 eggs, room temperature, separated 2 sticks butter, room temperature 3 cups sugar 3 cups all-purpose flour Mix soda with sour cream and set aside. Separate eggs. Beat egg whites in a bowl until stiff. Set aside.

Cream butter. Add sugar. Add egg yolks and beat well. Alternately add flour and sour cream, beating well after each addition. Fold in beaten egg whites. Bake in a Bundt pan at 325 degrees for 1 1/4 to 1 1/2 hours, or until lightly browned on top.

Faye Robbins - Brewer Cook of the Week, Daily Journal, 6/23/21 Praline Cake 1 cup chopped pecans, divided 1 box butter pecan cake mix 1 tub coconut pecan frosting 3/4 cup oil 4 eggs 1 cup water In a mixing bowl, combine 1/2 cup chopped pecans, cake mix, frosting, oil, eggs and water. Grease and flour a Bundt pan. Sprinkle the bottom with remaining 1/2 cup chopped pecans. Spoon batter into pan. Bake at 325 degrees for 50 minutes.

Denia McCord - New Albany Cook of the Week, Daily Journal, 7/21/21

Praline Pound Cake 1 box white cake mix 4 eggs 1/2 cup oil 1 cup water 1 can coconut-pecan frosting (Save 2 tbsp. for glaze.)

4 tbsp. milk Combine cake mix, eggs, oil, and 1 cup water. Mix and pour into greased, floured bundt pan. Bake at 350 degrees for 50-60 minutes.

Combine the reserved frosting with 4 tbsp. milk. Spoon over warm cake.

From My Neighbor, Joyce Boatner Martha Hardy - Hickory Flat Prune Cake 1 cup oil 3 eggs 2 cups sugar 2 cups self-rising flour 1/2 tsp. cloves 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 2 (2.5 oz.) baby food jars of prunes 1 tsp. vanilla 1/2 cup chopped pecans (optional) Mix together oil, eggs and sugar, then add flour. Sift in spices. Add prunes, vanilla and nuts, if using.

Pour batter into a greased and floured tube pan. Place cake in a cold oven, then set temperature to 300 degrees and bake 1 hour and 15 minutes. DO NOT open the oven door for at least 1 hour.

Kathryn Williams - Pontotoc Cook of the Week, Daily Journal, 9/1/21 Punch Bowl Cake 1 box yellow cake mix 2 large containers Cool Whip, thawed 3 containers frozen strawberries, thawed 2 cans crushed pineapple, drained 2 large boxes vanilla instant pudding For cake, mix and bake according to package directions. Let cool. Mix vanilla instant pudding according to package directions. In a punch bowl, pinch up a layer of cake in bottom; then put a thick layer of pudding; then a layer of pineapple, a layer of strawberries; and then add a layer of Cool Whip. Repeat the layers as above (cake, pudding, pineapple, strawberries, Cool Whip) until punch bowl is full. Top off with additional Cool Whip, if desired. Chill for 12 hours before serving.

Jan Helms - Saltillo

A TASTE OF THE SEASON

16, DAILY JOURNAL Puppy Pie 1 can Eagle Brand milk 2 eggs, separated Juice of 2 lemons (6 tbsp. of juice) Juice of 1 lime (3 tbsp. of juice) 1 (8 oz.) cream cheese, softened 12 oz. Cool Whip Graham cracker pie crust Mix Eagle Brand milk, egg yolks, lemon juice, lime juice, and cream cheese together until smooth. Beat egg whites with 4 tbsp. of sugar until fluffy. Combine with cream cheese mixture. Fold in Cool Whip. Pour into pie crust. Chill in refrigerator for least 1 hour before serving.

Linda Ensley - Mantachie Quick Apple Dumplings 2 (21 oz.) cans apple pie filling 2/3 cup water 1 tsp. butter or margarine 1 (10 count) canned refrigerated biscuits Cinnamon-sugar mixture (to taste) Mix apple pie filling with water. Put in a large skillet. (Be sure lid fits.) Add butter. Bring to a boil over medium heat. Cut each biscuit into 4 pieces.

Sprinkle biscuit pieces with cinnamon-sugar mixture. Drop biscuit pieces into bubbling apples. Reduce heat to low. Cover & cook for 30 minutes. Don’t lift the lid until biscuits are cooked. Serve as soon as done with cream or milk.

Betty Wiseman - Guntown Quick Rugelah 1/2 cup walnuts 1/2 cup raisins 1 tsp. cinnamon 1 tbsp. sugar 1 to 2 tbsp. raspberry jelly 1 refrigerated ready-to bake 9-inch pie crust In a food processor, combine the walnuts, raisins, cinnamon and sugar. Pulse until nuts are finely chopped; set aside. Brush or spread jelly evenly over the pie crust dough. On a work surface, cut the round crust into quarters, then into sixteenths. Spoon an equal amount of the nut-raisin mixture evenly over each wedge. Roll each wedge from the curved end to the point. Place crescents point-side down on a nonstick cookie sheet and bend slightly to form half moons. Bake at 425 degrees in the center of the oven until crescents are golden, about 8 to 10 minutes. Transfer to a wire rack and let cool. Makes 16 pieces.

Mimi VanDevender - Tupelo Cook of the Week, Daily Journal, 10/6/21

Red Velvet Cake Cake: 2 1/2 cups self-rising flour 1 cup buttermilk 1 1/2 cups vegetable oil (I prefer Crisco) 1 tsp. baking soda 1 tsp. vanilla 1/4 cup (Two 1-oz. bottles) red food coloring 1 1/2 cups sugar 1 tsp. un-sweetened cocoa 1 tsp. white vinegar 2 large eggs Frosting: 1 1/3 sticks butter (Land of Lakes), softened 10 oz. cream cheese (1-large & 1-small), softened 1 box confectioners sugar Cake: Heat oven to 350 degrees.

Grease & flour pans. Mix all ingredients. Pour into three 9” pans. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes – remove from pans. Frosting: Combine all ingredients. Beat until fluffy. Fold in 1 cup chopped pecans and garnish with pecans if you would like. (If you want more icing, use 2 sticks butter and 2 (8 oz.) cream cheese and add a little more confectioners sugar.)

In Memory of My Friend & Co-Worker for Many Years, Barbara Baccus Jan Helms - Saltillo Reese’s Peanut Butter Cake 1 box Duncan Hines Devil’s Food Chocolate cake mix 2 (16 oz.) Cool Whip 1 can Eagle Brand sweetened condensed milk 18 regular sized Reese’s Peanut Butter Cups Hershey’s chocolate syrup Hershey’s caramel ice cream topping Bake cake in a 9x13” pan according to package directions. Let cool. Mix 1 container of Cool Whip and Eagle Brand milk together. Set aside. In a very large bowl, layer in the following order: cake (crumbled up), Cool Whip/Eagle Brand milk mixture, 6 peanut butter cups (cut in small chunks), drizzle chocolate syrup and caramel topping. Repeat layers. I usually make 2 layers. On the top last layer, put the other container of Cool Whip, and rest of peanut butter cups, shaved or cut in small chunks.

Drizzle chocolate syrup and caramel topping on very top. Note: I really like Cool Whip, so I use 2 large containers. You can use less if you would like, and it’s still good. You can also use more or less peanut butter cups to suit your taste. You can also use a smaller bowl and make more layers.

Jan Helms - Saltillo

Sea Salt Cookies 2 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 sticks butter, melted 1 cup brown sugar 1/2 cup raw sugar 1 tbsp. vanilla 1 egg plus 1 egg yolk 1 (12 oz.) bag semi-sweet chocolate chips Sea salt flakes Preheat oven to 375 degrees.

Cover a baking sheet with parchment paper. Whisk together flour, baking soda and salt. Set aside. Beat the melted butter, brown sugar and raw sugar with a hand or stand mixer until well blended. Add vanilla, egg and egg yolk and beat until light and creamy. Gradually add dry ingredients and beat just until blended. Fold in the chocolate chips using a wooden spoon. Refrigerate cookie dough for 15 to 20 minutes or until chilled.

Keep dough cold between batches.

Drop cookie dough by spoonful onto prepared baking sheet 2 inches apart. Sprinkle lightly with sea salt flakes and press gently into dough to secure. Bake for 9 to 11 minutes or until edges of cookies are lightly browned. Cool on baking sheet 2 minutes before transferring cookies to wire racks to cool completely.

Rick Hargett - Booneville Cook of the Week, Daily Journal, 1/13/21 Sinfully Delicious Cake Cake: 1 German chocolate cake mix 1/2 cup brown sugar 3/4 cup chopped pecans 3/4 cup coconut Filling: 1 1/2 cups sugar 1 cup pet Milk 1 stick margarine 1 tsp. vanilla For Cake: Mix cake mix according to package directions. Pour batter into a 13x9x2” cake pan. Sprinkle top of cake batter with brown sugar, chopped pecans and coconut. Bake in 350 degree oven for 40-45 minutes. For Filling: Mix ingredients together in sauce pan and bring to a boil. Pour at once on cake when taken from oven and still hot.

Jan Helms - Saltillo Snow Ice Cream 5-6 cups snow 1 cup milk 1/2 cup sugar 1 tsp. vanilla Put 3 cups of snow in a large bowl.

Add milk, sugar, vanilla and mix. Add more snow if needed. If it starts to melt, put it in the freezer for 10-15 minutes.

Terry Self Crawford - Yukon, OK Snowball Cake 1 large Angel Food cake 2 pkgs. Knox gelatin 1 tbsp. lemon juice 1 large can crushed pineapple 2 large Cool Whip 4 tbsp. ice water 1 cup boiling water 1 cup sugar 2 pkgs. frozen coconut, thawed Pinch 1/2 cake into bite-size pieces, and place in 9x13x2” dish. Mix gelatin and 4 tbsp. ice water. Add 1 cup boiling water, mix. Add sugar.

Stir and cool. Add pineapple. Fold in 1 container of Cool Whip. Pour half over cake. Repeat layer with the other 1/2 of cake pinched into bitesize pieces. Pour rest of mixture over cake. Cover with the other container of Cool Whip. Top with coconut.

Refrigerate at least 6 hours before serving. (I usually make it the day before, and refrigerate it overnight.)

Makes 16-20 servings.

Jan Helms - Saltillo Sour Cream Coconut Cake 1 box Duncan Hines butter cake mix 1 1/2 cups sugar 16 oz. sour cream 2 (6 oz.) pkgs. frozen coconut 12 oz. whipped topping Bake cake as directed on box in 2 layers and allow layers to cool.

Mix sugar and sour cream together and add thawed coconut. Mix well and reserve 1 cup of mixture to be used later. Split two cake layers in half to make 4 layers. Spread filling between each layer. Mix the reserved 1 cup of filling with the whipped topping. Spread on top and sides of cake.

Donna Geno - Booneville Cook of the Week, Daily Journal, 1/27/21 Sour Cream Coconut Cake Filling and Icing: 16 oz. sour cream 12 oz. frozen coconut, thawed 2 cups sugar 12 oz. whipped topping, room temperature Additional flaked coconut (optional) Cake: 1 box butter cake mix 1 stick butter, softened 3 eggs 2/3 cup water

WEDNESDAY • NOVEMBER 17, 2021 Filling and Icing: Combine sour cream, thawed coconut and sugar and mix well. Refrigerate overnight.

Cake: The next day, make the cake. Combine cake mix, softened butter, eggs and water. Divide batter between 2 greased and floured cake pans. Bake according to directions on box. Let cool completely, then split each layer into 2 layers, for a total of 4 layers (use unflavored dental floss or sewing thread to split layers). Combine 1/2 cup of the refrigerated coconut mixture with the whipped topping. Set aside. Take the remaining refrigerated coconut mixture and spread it on top of the cake layers as you stack them. Frost the top and sides of cake with the whipped topping mixture. Sprinkle with additional flaked coconut, if desired. Refrigerate the cake overnight, or for best results, 2 to 3 days.

Kathryn Williams - Pontotoc Cook of the Week, Daily Journal, 9/1/21 Stately Coconut Layer Cake Cake: 1 cup shortening 2 cups sugar 4 eggs 3 cups sifted cake flour 2 1/2 tsp. baking powder 1/2 tsp. salt 1 cup milk 1 tsp. almond extract 1 tsp. vanilla Lemon-Orange Filling: 1/2 cup sifted cake flour 1 cup sugar 1/4 tsp. salt 1/4 cup water 2 tbsp. grated orange rind 1 tbsp. grated lemon rind 1 1/4 cups orange juice 1/4 cup lemon juice 4 egg yolks, well beaten Luscious White Frosting: 1 1/2 cups sugar 1/2 tsp. cream of tartar 1/8 tsp. salt 1/2 cup hot water 4 egg whites 1/2 tsp. almond extract 1/2 tsp. coconut extract 1 small fresh coconut, grated Cake: Cream the shortening; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.

Stir in flavorings. Pour batter into 3 greased and floured 9” round cake pans. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and let cool completely.

Filling: Combine flour, sugar, salt and water in a heavy saucepan; stir well.

Stir in fruit rind and juices. Cook over medium heat, stirring constantly until mixture thickens and boils. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 to 2 minutes, stirring constantly. Remove from heat, and let cool completely. (Mixture will be thick.) Frosting: Combine sugar, cream of tartar, salt, and water in a heavy saucepan. Cook over medium heat, stirring constantly, until clear.

Cook, without stirring, to soft ball stage, 240 degrees on a candy thermometer. Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. Add flavorings; continue beating until stiff peaks form and frosting is thick enough to spread. To assemble: Spread Lemon-Orange Filling between layers; spread top and sides of cake with Luscious White Frosting. Sprinkle with grated coconut.

Elizabeth “Libba” Saylors - Smithville Cook of the Week, Daily Journal, 5/5/21 Strawberry Butter Cream Cake

Cake: 1 box Duncan Hines white cake mix 1 (3 oz.) pkg. strawberry gelatin 4 large eggs 1/2 cup sugar 1/2 cup finely chopped fresh strawberries 1/2 cup milk 1/2 cup vegetable oil 1/3 cup self-rising flour Frosting: 2 sticks butter 2 (32 oz.) pkg. confectioners’ sugar, sifted 1 cup finely chopped fresh strawberries Whole strawberries, for garnish Cake: Beat cake mix, strawberry gelatin, eggs, sugar, chopped strawberries, milk, oil and flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. Pour batter into 3 greased and floured 9” round cake pans. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger.

Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely. Icing: Beat butter at medium speed with an electric mixer until fluffy, about 20 seconds. Add sugar and strawberries, beating at low speed until creamy. (Add more

A TASTE OF THE SEASON

WEDNESDAY • NOVEMBER 17, 2021 sugar if frosting is too thin, or add strawberries if too thick.) Spread the frosting between layers and on top and sides of cake. Garnish with whole strawberries. Serve immediately, or chill for up to 1 week.

Vicki Stephens - Wheeler Cook of the Week, Daily Journal, 9/15/21 Strawberry Buttercream Cake Cake: 1 (18 oz.) box white cake mix 1 (3 oz.) box strawberry gelatin 4 large eggs 1/2 cup sugar 1/2 cup finely chopped fresh strawberries 1/2 cup milk 1/2 cup vegetable oil 1/3 cup all-purpose flour Strawberry Buttercream Frosting: 2 sticks butter, softened 2 lbs. confectioners’ sugar, sifted 1 cup finely chopped fresh strawberries 1 tsp. vanilla Cake: Beat cake mix, gelatin, eggs, sugar, strawberries, milk, vegetable oil and flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed.

Pour batter into 2 greased and floured 8-inch round cake pans.

Bake at 350 degrees for 27 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes.

Remove from pans, and cool completely, about 1 hour. Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer until fluffy, about 20 seconds. Add sugar, strawberries and vanilla, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

Spread frosting between layers and on sides and top of cake.

Elizabeth “Libba” Saylors - Smithville Cook of the Week, Daily Journal, 5/5/21 Strawberry Cake 1 box Duncan Hines strawberry cake mix, with ingredients on box 2 sticks butter, room temperature 1/2 cup shortening 2 lbs. confectioners’ sugar 1/2 cup frozen strawberries in juice, pureed Bake cake according to package directions in 2 layers. Let cool. For the icing: Blend butter and shortening.

Add the sugar and then the juice, a little at a time, because you might not need it all or you might need more.

Spread icing between layers and on top and sides of cake.

Angie Wilemon - Wheeler Cook of the Week, Daily Journal, 2/24/21 Strawberry Cake Cake: 1 box white cake mix 1 cup Wesson oil 4 eggs 1 pkg. strawberry Jello 1/2 strawberry juice 1/2 cup strawberries Frosting: 1 box confectioners sugar 1 stick margarine, softened 1/2 cup to 1 cup strawberries or a combination of strawberries and juice For Cake: Mix cake mix and Wesson oil. Add eggs, one at a time, mixing well. Add Jello, strawberry juice and strawberries. Mix well. Bake in layers or in a 9x13” pan at 350 degrees until done. For Frosting: Blend all ingredients until frosting is smooth and creamy. If frosting is too thin, add more confectioners sugar to make it the desired consistency.

Jan Helms - Saltillo

Strawberry Crunch 2 sticks butter, melted 2 cups flour 1 cup pecans, chopped Mix together, line bottom of 9x13” pan and bake at 350 degrees for 20 minutes or until slightly brown on edges. Let cool.

1 (16 oz.) tub Cool Whip 1 box confectioners sugar 2 (8 oz.) cream cheese, softened Mix together and place on crust.

Topping: Strawberries Strawberry glaze Mix together and put on top. You can be creative with the topping and you do have to use the glaze.

Rosemary Rutledge - Tupelo Strawberry Shortcake 1 box white cake mix 1/2 cup oil 4 egg whites 1 cup buttermilk 1 (16 oz.) carton strawberries 2/3 cup sour cream 2/3 cup confectioners’ sugar 1 (8 oz.) tub whipped topping Combine cake mix, oil, egg whites and buttermilk. Divide batter between 2 greased and floured 9-inch cake pans and bake according to directions on the box. Turn out of pans and let cool completely. While cake is cooling, wash and trim strawberries.

Slice half of the berries in lengthwise in small strips. Slice the rest in half.

Dry berry pieces on paper towels.

Combine sour cream, confectioners’ sugar and whipped topping. To assemble, put half of the icing on the top and sides of the bottom cake layer. Place the small strawberry strips on top. Top with the second cake layer. Spread remaining icing on top and sides of cake. Place the

DAILY JOURNAL, 17

halved berries on top of the cake.

Refrigerate.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Sue’s Brownies 4 sticks butter, softened 4 cups sugar 2 1/2 tbsp. vanilla 8 large eggs 2 cups all-purpose flour 1 1/3 cups cocoa 1 tsp. salt 1 (12 oz.) pkg. semi-sweet chocolate chips 1 1/2 cups chopped pecans (optional) Using a heavy-duty stand mixer, cream softened butter, sugar, vanilla and eggs (added one at a time) for 3 minutes. Combine flour, cocoa and salt in a separate bowl. Gradually add dry ingredients to creamed mixture. This process takes several minutes to incorporate and avoid a messy counter. After thick batter is well-mixed, fold in chocolate chips and pecans, if using. Spread batter into a greased and floured 15x11” cake pan. Bake at 325 degrees for 35 to 40 minutes. Makes 35 to 40 brownies.

Martha Dale - Tupelo Cook of the Week, Daily Journal, 4/7/21 Tiramisu Italiano 7 egg yolks 1/2 cup sugar 1/3 cup sweet Marsala wine, plus 2 tbsp.

8 oz. mascarpone, softened to room temperature 1 cup heavy cream 1 cup brewed espresso coffee 1 oz. dark chocolate 1/4 cup rum 1 tsp. natural vanilla extract 48 Lady Fingers 1/4 cup unsweetened cocoa powder

Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the Marsala and continue to whisk until mixture is thick and doubled in volume. Remove from heat. Stir in the mascarpone until completely blended. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten. In a small sauce pan, combine espresso, chocolate, rum, vanilla, and remaining 2 tbsp.

Marsala. Heat gently, and stir to dissolve the chocolate. Chill the mixture to cool it down, about 15 minutes.

Quickly dip each Lady Finger in the chilled coffee mixture and arrange in a single layer on a 9x13” glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped Lady Fingers. Repeat with a second layer of dipped Lady Fingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving. Note: If you can’t find mascarpone: Combine 8 oz. full-fat cream cheese, 1/4 cup heavy cream and 2 tbsp. full-fat sour cream.

Vicki Stephens - Wheeler Cook of the Week, Daily Journal, 9/15/21 Tiramisu Layer Cake Cake: 1 (18.25 oz.) pkg. moist white cake mix 1 tsp. instant coffee powder 1/4 cup coffee 1 tbsp. coffee flavored liqueur Filling: 1 (8 oz.) container mascarpone cheese 1/2 cup confectioners’ sugar 2 tbsp. coffee flavored liqueur Frosting: 2 cups heavy cream 1/4 cup confectioners’ sugar 2 tbsp. coffee flavored liqueur Garnish:

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2 tbsp. unsweetened cocoa powder 1 (1 oz.)square semi-sweet chocolate Grease and flour three 9” cake pans.

Prepare the cake mix according to package directions. Divide 2/3 of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a measuring cup, combine brewed coffee and 1 tbsp. coffee liqueur; set aside. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tbsp. coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tbsp. coffee liqueur until stiff.

Fold 1/2 cup of frosting mixture into filling mixture. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1” apart. Pour 1/3 of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with remaining frosting. Place cocoa in a sieve and lightly dust top of cake. Use a vegetable peeler and run it down the edge of the chocolate square to make chocolate curls for garnish. Refrigerate at least 30 minutes before serving. Serves 12.

Cindy & Malcolm McAuley - Tupelo Cook of the Week, Daily Journal, 4/28/21

A TASTE OF THE SEASON

18, DAILY JOURNAL Vanishing Blueberry Pie Pie: 1 cup sour cream 2 tbsp. all-purpose flour 3/4 cup sugar 1 tsp. vanilla extract 1/4 tsp. salt 1 large egg, beaten 2 1/2 cups fresh blueberries, washed and drained Pastry for a 9” pie shell, unbaked Topping: 3 tbsp. all-purpose flour 3 tbsp. unsalted butter, room temperature 3 tbsp. chopped pecans or walnuts Pie: Blend sour cream, flour, sugar, vanilla, salt and egg until smooth.

Fold in blueberries. Pour filling into unbaked pastry shell and bake at 400 degrees for 25 minutes. Topping: Thoroughly combine flour, butter and nuts. Sprinkle topping over pie and bake 10 minutes more. Chill before serving. Makes 8 servings.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21

10 Minute Chicken 1 (4 oz.) can sliced mushrooms 1 (10 3/4 oz.) can cream of mushroom soup 1/2 cup milk 3/4 tsp. seasoned salt 2 (5 oz.) cans deboned chicken, drained 1/4 tsp. salt 1/8 tsp. pepper Cooked rice Place all ingredients, except rice, in a sauce pan. Stir & cook for 10 minutes. Serve over cooked rice.

Betty Wiseman - Guntown 3-Cheese Garlic Marinara Sauce 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 4 cloves garlic,minced 1 1/2 tsp. dried basil 1 tsp. dried parsley 1 tsp. dried oregano 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. sea salt 1/4 tsp. crushed red pepper flakes 1/4 cup shredded Parmesan cheese 1/4 cup shredded Mozzarella cheese 1/4 cup shredded Romano cheese

In a large sauce pan, over low heat, combine crushed tomatoes, tomato paste, garlic, basil, parsley, oregano, garlic powder, onion powder, sea salt and crushed red pepper flakes. Simmer for 15 minutes, stirring frequently. Stir in Parmesan, Mozzarella, and Romano cheeses. Stir until cheeses are melted and well incorporated.

(Look for our recipe for 4-Ingredient Keto Pizza Crust.)

Lauren & Frank Gay-Ripley Cook of the Week, Daily Journal, 10/13/21 4-Ingredient Keto Pizza Crust 1 1/2 cups shredded Mozzarella cheese 2 tbsp. cream cheese 3/4 cup almond flour 1 egg, beaten Sauce and pizza toppings of choice In a large bowl, microwave the Mozzarella and cream cheese together for 90 seconds, stirring halfway through. Stir in almond flour and beaten egg to combine (if dough appears to be too sticky, add a little more almond flour). Knead with your hands until a dough forms. Place the dough in between two large pieces of parchment paper and roll the dough out into a 10-inch circle, or until it’s about 1/3-inch thick. Remove the top piece of parchment paper, and place the bottom sheet with the dough on it onto a pizza pan or upside down sheet pan. Use a fork to pierce lots of holes throughout the dough to help it cook evenly and prevent bubbling. Bake at 425 degrees for 8 to 10 minutes or until slightly golden brown. Remove from oven and top with sauce and toppings of your choice. Bake an additional 5 to 10 minutes. (Look for our 3-Cheese Garlic Marinara Sauce and Garlic Alfredo Sauce recipes.)

Lauren & Frank Gay-Ripley Cook of the Week, Daily Journal, 10/13/21 Amazing Crusted Chicken 2 cups original Cheez-It crackers, crushed 1 cup French-fried onions, crushed 1/2 cup Italian bread crumbs 2 tsp. toasted sesame seed Salt and pepper 3 tbsp. mayonnaise 4 skinless, boneless chicken breasts, cut in half Mix Cheez-It crackers, Frenchfried onions, Italian bread crumbs, sesame seeds, salt and pepper in a bowl. Set aside. Spread a thin layer of mayonnaise on one side of each piece of chicken and

place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts in a greased baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray. Bake at 450 degrees until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes, or until cooked to 165 degrees. Serves 4.

Cindy & Malcolm McAuley - Tupelo Cook of the Week, Daily Journal, 4/28/21 Andrea’s Mystery Stir Fry 1/4 cabbage 1/2 onion 1/2 bell pepper 1 tbsp. butter Choose your meat: Boneless chicken breast, fish fillet, or shrimp Paprika Salt Pepper Garlic powder Onion powder Cayenne pepper Cut cabbage, slice bell pepper and onion. Season meat and vegetables to taste. Take two sheets of foil and place butter on the bottom. Place half of the vegetables on the foil, place the meat, then place the remaining amount of seasoned vegetables on top. Close foil and place on a George Foreman grill for 30 minutes, or until done. If you do not have a George Foreman, place in the 350-degree oven for 30 minutes.

Andrea Shumpert - Verona Any Day’s A Holiday Breakfast Casserole 1 lb. pork breakfast sausage 1/4 cup diced onions, browned 1/2 tsp. minced garlic 1/2 tsp. Woeber Sandwich Pal Jalapeno mustard 1 tsp. Bragg’s Liquid aminos natural soy sauce alternative 2 slices Lewis Healthy Life Keto Bread OR Keto Hawaiian Bread, finely diced 1 cup shredded Mozzarella cheese 1 cup shredded Mexican cheese 12 eggs 1/4 cup sour cream 1/2 tsp. salt 1/2 tsp. pepper In a large skillet, cook the sausage over medium-high heat until browned. Add the onions and garlic, and saute an additional 2 to 3 minutes to slightly soften the

onion. Drain. Stir in the mustard and liquid aminos. Pour sausage mixture into a greased 9x13” baking dish, spreading it evenly along the bottom.

Top with diced bread (you can use a pair of kitchen shears to cut bread in small pieces). Top bread with shredded cheeses. Whisk together the eggs, sour cream, salt and pepper in a bowl, and pour the egg mixture over the meat, bread and cheese.

Bake at 375 degrees for 40 to 45 minutes, or until eggs are set and a toothpick comes out clean. (This can be prepared the night before, and baked the next morning.) Slow Cooker: Follow the same steps using a slow cooker. Prepare the night before and cook on low for 7 to 8 hours, or high for 4 hours, or until eggs are set.

Egg Muffins: Follow the same steps using greased muffin tins. Fill each cup with sausage mixture, bread and cheese, then pour egg mixture over top. Bake at 350 degrees for 25 minutes, or until eggs are set.

Lauren & Frank Gay-Ripley Cook of the Week, Daily Journal, 10/13/21 Arroz Con Pollo 1 (3 to 4 lb.) hen 1/4 cup oil 1 1/2 cups uncooked, long grain rice 1/2 cup chopped onion 2 cloves garlic, minced 1 tomato, chopped 1 tsp. black pepper 1/2 tsp. ground cumin 1 tsp. salt 3 cups reserved broth Simmer hen in water to cover until done. When hen is cool, skin, bone and chop meat. Reserve broth. In large skillet, heat oil over low heat.

Add rice and stir until it begins to color. Add onions and garlic and saute until tender. Add tomato, pepper, cumin, salt and 3 cups reserved broth, along with the chopped chicken. Bring to a boil, lower to simmer and cover and cook about 25 minutes, or until rice is tender and liquid is absorbed. Note: Don’t omit the cumin. It’s a key flavor.

Margaret Anne Sample Robbins Pontotoc Cook of the Week, Daily Journal, 6/2/21 Baby Back or Spare Ribs 1 rack of baby back OR spare ribs Weber dry rub Yellow mustard Cumin Onion powder Mustard powder 1 cup apple cider vinegar 1 tbsp. kosher salt 1/2 tsp. cayenne pepper

WEDNESDAY • NOVEMBER 17, 2021 1 tbsp. crushed red pepper flakes 1 tbsp. brown sugar Remove membrane from ribs using paper towels and a butter knife.

Generously apply Weber dry rub to all sides of ribs, then rub with yellow mustard. Sprinkle generously with cumin, onion powder and mustard powder and rub the spices in. Combine vinegar, salt, pepper, pepper flakes and brown sugar for a mop sauce. Cover and refrigerate mop sauce and ribs overnight. When ready to cook, set up smoker or grill to a temperature between 225 and 250 degrees. Add 3 to 4 pecan, apple, hickory or cherry wood chunks to the grill. Remove ribs from the refrigerator and place directly on smoker or grill. Cook for 3 hours without opening smoker. Mop ribs with the sauce. Place ribs in aluminum foil and mop again. Return ribs to smoker and cook 1 hour for baby backs or 2 hours for spare ribs before unwrapping. Cook until your ribs will bend over when picked up from one end, typically another hour. Once they’re almost done, apply more Weber dry rub mixed with cumin, onion powder and mustard powder to the top of the ribs and allow to caramelize before removing from smoker.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21 Baked Chicken 4 to 6 leg quarters 2 tsp. garlic powder 1 tbsp. lemon pepper 1 tbsp. seasoned salt 2 tsp. paprika 1 tsp. black pepper 1 tsp. dried thyme 1/2 cup olive oil Wash chicken and pat dry. Combine garlic powder, lemon pepper, seasoned salt, paprika, pepper, thyme and oil. Marinate chicken in spice/ oil mixture for up to 4 hours. Bake at 400 degrees for 35 to 45 minutes, or until done.

Dorian Oatis - Tupelo Cook of the Week, Daily Journal, 7/7/21 Baked Chicken Nuggets 7 to 8 skinless, boneless chicken breasts 2 cups fine, dry bread crumbs 1 cup grated Parmesan cheese 1 1/2 tsp. salt 1 tbsp. plus 1 tsp. dried thyme 1 tbsp. plus 1 tsp. dried basil 2 sticks butter, melted Cut chicken into 1 1/2-inch pieces.

Combine bread crumbs, cheese,

salt, thyme and basil. Mix well. Dip chicken pieces in melted butter and coat with bread crumb mixture. Place on a greased baking sheet or in a single layer in a 9x13-inch Pyrex dish. Bake at 400 degrees for 20 minutes or until done.

Margaret Anne Sample Robbins Pontotoc Cook of the Week, Daily Journal, 6/2/21 Baked Chicken Schnitzel 1 tbsp. olive oil, divided 6 chicken breasts, cut in half lengthwise (butterflied) Salt and pepper 3/4 cup all-purpose flour 1 tbsp. paprika 2 eggs, beaten 2 cups seasoned bread crumbs Zest of 1 large lemon Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

Flatten chicken breasts so they are all about 1/4” thick. Season chicken with salt and pepper. Mix flour and paprika together on a large plate.

Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in one layer on a clean plate.

Repeat with remaining chicken.

Remove hot baking sheet from oven and arrange chicken in one layer on the sheet. Drizzle more olive oil over each piece of coated chicken. Bake for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more.

An instant-read thermometer inserted into the center should read at least 165 degrees.

Cindy & Malcolm McAuley - Tupelo Cook of the Week, Daily Journal, 4/28/21 Baked Spaghetti 1 large onion, chopped 1 bell pepper, chopped 2 tbsp. butter Salt to taste 2 lbs. spaghetti noodles 1 (15 oz.) can diced tomatoes 2 1/2 lbs. ground beef 1 (24 oz.) can Hunt’s pasta sauce 1 (45 oz.) jar Ragu spaghetti sauce 1 (6 oz.) can tomato paste 2 (8 oz.) blocks cream cheese, softened Italian seasoning and garlic salt, to taste 4 cups shredded Mozzarella cheese

WEDNESDAY • NOVEMBER 17, 2021 Saute onion and bell pepper in butter. Bring a large pot of salted water to a boil. Add the noodles, half of the sauteed onion and bell pepper, and the can of diced tomatoes. Cook until noodles are done, then drain.

Brown ground beef with remaining sauteed onion and bell pepper. Drain and rinse. Return meat to pot and add sauces, tomato paste and cream cheese. Add Italian seasoning and garlic salt to taste. Stir until cream cheese is completely incorporated.

Combine meat sauce and noodles.

Divide mixture between two deep 9x13” baking dishes and top each with half of the Mozzarella. Bake at 325 degrees until the cheese melts, about 20 minutes.

Barry Johnson - Pontotoc Cook of the Week, Daily Journal, 3/3/21 Barbecued Shrimp 2 lbs. shrimp, peeled and deveined 3 oz. Tiger sauce 2 sticks margarine, melted 4 tsp. Liquid Smoke 1 tsp. Worcestershire sauce 1/4 tsp. garlic salt Skewer shrimp onto metal shish kabob skewers. Combine Tiger sauce, melted margarine, Liquid Smoke, Worcestershire and garlic salt, and brush on both sides of shrimp. Let stand 1 hour. Place the shrimp on a charcoal grill, turning and brushing frequently with marinade mixture for 5 to 7 minutes or until shrimp are done.

Serve with rice and salad. Note: Tiger sauce is found on the grocery aisle with Worcestershire sauce.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Basil Pesto 2 tbsp. pine nuts 2 cups fresh basil leaves 3 cloves garlic Juice of 1/2 lemon 1/2 cup grated Parmesan cheese 2 tbsp. grated Pecorino-Romano cheese Sea salt and black pepper 3/4 cup olive oil Place pine nuts in a small pan over low heat and cook 4 to 5 minutes until lightly browned, stirring frequently. Place basil, garlic, lemon juice, Parmesan cheese and toasted pine nuts in a food processor and pulse on high speed 12 to 15 times. Add Pecorino-Romano cheese, salt and pepper to taste, and pulse on high speed while drizzling in olive oil, until emulsified. Use on pizza, toss with pasta, or use as a sandwich spread.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21

Beef and Bean Burritos 2 lbs. ground beef OR venison 1 onion, chopped 1 packet taco seasoning 1 to 2 (10 oz.) cans enchilada sauce, divided 1 (28 oz.) can Old El Paso refried beans 2 cups shredded Cheddar cheese, divided 10 to 12 large flour tortillas Brown the meat and onion. Drain.

Add taco seasoning and half of the enchilada sauce. Heat refried beans and add 1 cup cheese. Cook until cheese melts. Spoon beans on top of tortillas and top with some of the meat mixture. Roll up and place in a greased casserole dish. Top with remaining cheese and enchilada sauce. Bake at 350 degrees for about 20 minutes. Note: This is good with venison made with jalapeno or Pepper Jack cheese.

Barry Johnson - Pontotoc Cook of the Week, Daily Journal, 3/3/21 Breakfast Casserole 2 cups Herb Seasoning Pepperidge Farm Stuffing 8-10 eggs 1 1/2 lbs. sausage (I use Jimmy Dean Sausage) 4-5 green onions, chopped 2 cups milk 8 oz. shredded cheese 1 tsp. dry mustard Brown sausage. Line the bottom of a 9x13” pan with the Herb Seasoning stuffing. Mix remaining ingredients in a bowl and pour over stuffing. Bake at 350 degrees for one hour. You may cover with aluminum foil during part of the baking time. Casserole can be mixed in advance and refrigerated and baked at a later time.

Rosemary Rutledge - Tupelo Breakfast Eggs

6 eggs 2 tbsp. all-purpose flour 4 tbsp. butter, melted 2 cups small-curd cottage cheese 2 cups grated sharp Cheddar cheese 1 (4 oz.) can chopped green chilies, drained Pinch of salt Combine all ingredients and pour into a greased 8x8” or 9x9” casserole. Bake at 375 degrees for 35 to 40 minutes. Serve with cooked pork sausage on the side.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21

A TASTE OF THE SEASON Cajun Chicken Alfredo 4 chicken breast halves Cajun seasoning* Salt and pepper 1 tbsp. smoked paprika 1 tsp. garlic powder 2 tsp. Italian seasoning 3 cloves garlic, minced Olive oil 1 1/2 cups chicken broth 2 cups heavy whipping cream 1 1/2 cups shredded OR grated Parmesan (not the kind in a can) 1 tsp. dried basil 1 tsp. dried parsley 2 tbsp. cornstarch 1/4 cup water 1 lb. penne pasta, cooked 1/2 cup shredded Mozzarella cheese Cut chicken into bite-size pieces.

Season with Cajun seasoning, salt and pepper to taste, along with smoked paprika, garlic powder and Italian seasoning. Cook in a skillet until done, then set aside. In a sauce pot, saute garlic in a little olive oil for 2 to 3 minutes. Add broth and heavy whipping cream, and stir over medium heat. Once it’s thoroughly warmed, add Parmesan cheese and stir until melted. Add salt, pepper and Cajun seasoning to taste, as well as basil and parsley. Make a slurry with the cornstarch and water and add to sauce. Bring to a boil, stirring frequently. Turn back to low heat for 5 minutes. In a 9x13” casserole, combine cooked pasta (you may not need all the pasta, so don’t add it all at once), chicken and sauce. Sprinkle with Mozzarella and additional basil and parsley, if desired. Bake, covered, at 375 degrees for 20 minutes. Uncover and bake another 5 to 10 minutes. Serve with garlic bread or rolls. *Note: Look for my Cajun Seasoning recipe in the Appetizers section of this cookbook.)

Brooke Orsborne - Baldwyn Cook of the Week, Daily Journal, 8/11/21 Canned Ham 1 canned ham 2 tbsp. brown sugar 1 tbsp. liquid smoke 1 tbsp. yellow mustard Punch 6 holes around the top of the can at intervals with a bottle opener.

Place canned ham in the oven at 350 degrees for 20 minutes. Remove canned ham from oven and pour off the juice from the ham. Combine brown sugar, liquid smoke and mustard and pour into the holes in the can. Punch holes in the ham by inserting toothpicks into the 6 openings to allow some of the juice

to go in. Bake at 300 to 325 degrees for 1 1/2 hours.

Beverly Brooks - Houston Cook of the Week, Daily Journal, 2/17/21 Cheese Nips Chicken 1 box original Cheese Nips crackers, crushed 2 heaping tbsp. seasoned salt 6 chicken breast halves (bone-in OR boneless) 1 cup vegetable oil Combine crushed crackers and seasoned salt in a shallow dish. Dip chicken breasts in oil. Roll in crushed cracker mixture. Place on a baking sheet lined with foil. Bake uncovered at 350 degrees for 1 hour.

Beverly Brooks - Houston Cook of the Week, Daily Journal, 2/17/21 Cheese Ravioli 1/4 cup grated Parmesan cheese 2 eggs 1 cup Ricotta cheese 2 tbsp. chopped fresh thyme 1 tsp. Italian seasoning 1 cup shredded Mozzarella cheese 3 to 4 cloves, finely chopped garlic OR 1/2 tbsp. garlic powder Sheets of fresh pasta dough For the filling: Combine Parmesan, eggs, Ricotta, thyme, Italian seasoning, Mozzarella and garlic. Set aside. For the ravioli, using a pasta machine, roll dough sheets out on a No. 7 setting. Lightly press a ravioli stamp into pasta to make a guide for the filling. Place 1 heaping tsp. of filling in the middle of each stamp guide. Top with a second sheet of pasta. Use your fingers to press around the filling to seal the dough and get rid of any air. Use a ravioli stamp to fully cut out raviolis. Bring a large pot of water to a boil. Add ravioli and cook for 3 to 4 minutes.

Remove with a slotted spoon to plates. Top with tomato sauce.

Dominic Cua - Tupelo Cook of the Week, Daily Journal, 1/6/21 Cheesy Radiatori Pasta 1 lb. radiatori pasta 4 tbsp. butter 2 tbsp. all-purpose flour 1/2 tsp. salt 2 cups whipping cream 3 cups shredded cheese of choice Pepper Cook pasta according to package directions, then drain. In a skillet or saucepan, melt butter over medium neat. Gradually add flour and salt

DAILY JOURNAL, 19 and stir until well mixed. Add whipping cream, stirring constantly until mixture thickens. Remove from heat.

Add cheese and stir until blended.

Season with pepper. Stir in pasta and serve.

Dorian Oatis - Tupelo Cook of the Week, Daily Journal, 7/7/21 Chicken and Dressing 1 small fryer OR 2 or 3 chicken breast halves 2 1/2 cups water 1 skillet of cornbread, cooked and crumbled 4 slices loaf bread OR biscuits 1 can cream of chicken soup 3 tsp. sage 2 raw eggs 1 onion, chopped 1/2 cup milk 1/2 tsp. salt Black pepper Boil chicken in water until tender.

Remove from broth and debone, removing fat and skin. Then chop chicken and set aside. Reserve the broth. Cook a skillet of cornbread, using 1 1/2 cups corn meal, 2 eggs, 2 tbsp. oil and 3/4 cup milk. Combine crumbled cornbread, bread or biscuits, 2 1/2 cups reserved broth, cream of chicken soup, sage, eggs, onion, milk and salt and pepper.

Stir in chopped chicken. Pour into a casserole and bake at 350 degrees for about 1 hour. *Note: If you use chicken breasts, only use 2 cups broth and add an additional can of cream of chicken soup. If you like celery in your dressing, add chopped celery to the mixture before cooking, or use a can of cream of celery soup instead of one of the chicken soups.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Chicken Casserole 3 or 4 chicken breasts 2 cans cream of chicken soup 1/2 can Pet Milk 2 heaping tbsp. mayonnaise 16 oz. sour cream 1 large or (2 small) cans mixed vegetables 1 stick butter, melted 1 stack Ritz crackers, crushed Boil chicken. Tear off bone. Mix in chicken soups, milk, mayonnaise, sour cream and vegetables. Mix together well. Put in casserole dish.

Crush crackers and put on top. Pour butter on top. Bake at 400 degrees for 20 minutes until bubbly.

In Honor of My Mother-In-Law, Evelyn Helms Jan Helms - Saltillo

Chicken Lombardy 8 oz. sliced fresh mushrooms 7 tbsp. butter, divided 6 boneless, skinless chicken breast halves 1/2 cup all-purpose flour 3/4 cup Marsala wine 1/2 cup chicken broth 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup shredded Mozzarella cheese 1/2 cup grated Parmesan cheese 2 to 4 green onions, chopped Cook mushrooms in 2 tbsp. butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside. Cut each chicken breast in half lengthwise.

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Dredge chicken in flour. Cook chicken in batches in 1 to 2 tbsp. butter in a large nonstick skillet over medium heat, about 3 to 4 minutes on each side or until golden. Reserve pan drippings. Place chicken in a greased 9x13” baking dish. Add wine and broth to skillet with the drippings. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake, uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

Note: You can substitute 1 large jar sliced mushrooms, drained, for the fresh mushrooms sauteed in butter.

Vicki Stephens - Wheeler Cook of the Week, Daily Journal, 9/15/21

A TASTE OF THE SEASON

20, DAILY JOURNAL Chicken Tetrazzini 2 tbsp. chopped onion 1 tbsp. butter 1 can cream of mushroom soup 1/2 cup water 1 cup shredded sharp Cheddar cheese, divided 1 tbsp. cooking sherry OR white wine (optional) 1 cup diced cooked chicken 2 tbsp. chopped pimiento 1 tbsp. chopped parsley 2 cups cooked spaghetti In saucepan, cook onion in butter until tender. Blend in soup, water, 1/2 cup cheese, and sherry, if using.

Heat until cheese melts, stirring now and then. Add chicken, pimiento, parsley, and spaghetti and heat. Pour into a dish and top with remaining 1/2 cup of cheese. (If you cover the dish with a lid, the cheese should melt. Or you can bake it for a few minutes in the oven.) Makes 3 servings. Multiply as many times as you need to feed a crowd. Note: You can substitute turkey or ham for the chicken.

Mary Jane Jackson - Walnut Cook of the Week, Daily Journal, 3/31/21 Chicken with Olives 1 whole chicken OR chicken breast halves Self-rising flour Salt and pepper 1 stick butter or margarine 1 can cream of chicken soup 1/2 cup milk 1/2 cup chopped green olives Cut chicken in pieces and roll in flour seasoned with salt and pepper. Melt butter in a baking dish. Place chicken in dish, skin side down. Bake, uncovered, at 350 degrees for 40 minutes.

Combine cream of chicken soup, milk and chopped olives. Pour over chicken and bake, uncovered, 20 to 30 minutes longer.

Faye Robbins - Brewer Cook of the Week, Daily Journal, 6/23/21 Chili Relleno Casserole 3 small cans green chilies 2 1/2 cups shredded Monterey Jack cheese 2 eggs 2 cups milk 1/2 cup all-purpose flour 1 tsp. salt Layer the chilies and cheese in a 9x13-inch baking dish. Beat together eggs, milk, flour and salt. Pour over cheese and chilies. Bake at 350 degrees 50 to 60 minutes.

Mary Jane Jackson - Walnut Cook of the Week, Daily Journal, 3/31/21

Coca-Cola Pork Chops Oil 6 pork chops 1 cup Coke 1 cup ketchup In a skillet with a little oil, brown pork chops on both sides. Pour off fat. Combine Coke and ketchup and pour over chops. Cover skillet with a lid and simmer until tender. *Note: You can also brown the chops, then cook them in a Crock-Pot. Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Corn Meal Oven Fried Chicken 1/2 cup dry bread crumbs 1/2 cup corn meal 1/3 cup grated Parmesan cheese 1/4 cup dried parsley flakes 3/4 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. onion powder 1/2 tsp. dried thyme 1/2 tsp. pepper 1/2 cup buttermilk 1 fryer chicken (3 to 4 lbs.), cut up and skin removed 1 tbsp. butter, melted In a large shallow dish, combine the first 9 ingredients. Place buttermilk in a shallow bowl. Dip chicken in buttermilk; then dip in bread crumb mixture, a few at a time and turn to coat. Place in a 13x9” baking pan coated with cooking spray. Bake for 10 minutes at 375 degrees; drizzle with butter. Bake until juices run clear, 30 to 40 minutes longer.

Tina Christian - Tupelo Cornbread Dressing with Giblet Gravy 1 pan cornbread (recipe below) 10 slices white bread 1 cup chopped onions 1 tsp. sage 1/4 tsp. pepper 1 tsp. salt 1/4 tsp. poultry seasoning 2 eggs, slightly beaten 2 (10 3/4-oz.) cans cream of celery soup 2 (10 3/4 oz.) cans cream of chicken soup About 2 cups chicken or turkey broth Crumble cornbread and bread slices; add onion, sage, pepper, salt and poultry seasoning. Stir in eggs and soups and enough broth to make very moist. Bake in oven roasting pan at 400 degrees for 30 minutes, or until browned. Stir once or twice during first 20 minutes of baking.

Cornbread:

1 cup self-rising meal 1 cup self-rising flour 1 tsp. salt 1/4 cup sugar 1 egg, beaten 1 cup milk 1/4 cup shortening

its own juices). When chicken is done, take a couple of forks and shred it into the liquid.

Angie Wilemon - Wheeler Cook of the Week, Daily Journal, 2/24/21

Combine meal, flour, salt and sugar; add eggs and milk and stir until moistened. Put shortening into 10” iron skillet and put into preheated oven. When shortening is hot, coat sides of skillet and stir remaining shortening into cornbread mixture.

Pour into hot skillet and bake at 450 degrees until golden brown.

Crunchy Fried (Baked) Chicken 1 cup crushed potato chips 1 cup crushed cornflakes 1/3 tsp. garlic salt 2/3 cup margarine, melted 1 chicken, cut up

Giblet Gravy: Neck and giblets of turkey or chicken Salt, pepper to taste 1 (10 3/4 oz.) can cream of chicken soup 2 hard cooked eggs, sliced Cook giblets and neck in salted water until well done. Remove meat from neck and chop meat and giblets. Combine 1 cup of broth, chicken soup, meat and seasoning in saucepan. Cook over medium heat until gravy is smooth and creamy.

Add sliced eggs and serve over dressings.

Country Cooking With Just A Spoonful Of Sophistication

By Phyllis Harper, 1985 Cranberry Pork Loin 1 (2 lbs.) pork loin 1 can jellied cranberry sauce 1/2 cup cranberry juice 1/2 cup sugar 1 tsp. dried mustard 1/4 tsp. ground cloves Salt and pepper Place pork loin in a Crock Pot. Combine remaining ingredients and pour over meat. Cook for 6 to 8 hours on low heat.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 Crock-Pot Mississippi Chicken 3 lbs. boneless, skinless chicken breast halves 1 packet au jus gravy mix 1 packet ranch dressing mix 1 stick salted butter 6 pepperoncini peppers Place chicken in bottom of a CrockPot or slow cooker. Sprinkle au jus gravy mix and ranch dressing mix on top of chicken. Top with butter and peppers. Cover and cook on low for 6 to 8 hours (the chicken will produce

Mix potato chips and cornflakes in bowl. Add salt. Melt margarine. Dip each chicken piece in margarine; then roll in chip mixture in bowl.

Place chicken pieces on cookie sheet. Sprinkle with remaining margarine and chip mixture. Bake at 375 degrees for 1 hour. (Can use chicken breasts if you want all white meat.)

In Memory of My Mother, Nita Anglin Jan Helms - Saltillo Deer Burger Meat Loaf 1 1/2 lbs. ground deer meat 3/4 cup oatmeal 1/4 cup onion, chopped 1 1/2 tsp. salt 1/4 tsp. pepper 1 large egg, beaten 1 cup milk 2 tbsp. brown sugar 1/3 cup ketchup 1 tbsp. prepared mustard Combine ground deer meat, oatmeal, onion, salt, pepper, egg, and milk for meat loaf. Mix thoroughly.

Pack into a 9x5” loaf pan. Mix brown sugar, ketchup, and mustard for sauce. (If you like a lot of sauce, double the sauce ingredients.) Pour over meatloaf. Bake one hour at 350 degrees. Let stand for 5 minutes before slicing.

Ron Helms - Saltillo Easy Chicken Delight 1 stick margarine 1 pkg. dry onion soup mix 2 cups water 1 cup rice, uncooked 4 chicken breasts Salt & pepper to taste Melt margarine. Combine with other ingredients in order given above.

Place in casserole dish; cover and bake for 1 hour at 350 degrees.

Jan Helms - Saltillo

WEDNESDAY • NOVEMBER 17, 2021 Easy Southern Salmon Patties Sriracha Sour Cream Sauce: 2 tbsp. sriracha (can use less) 1/2 cup sour cream 1 tbsp. honey Patties: Cooking oil 18 oz. pink salmon 1/2 cup mayonnaise (no substitute) Juice of 1/2 medium lemon 1 large egg, beaten 1/2 tsp. Worcestershire sauce 5 to 6 green onions, finely chopped 1/2 tsp. Creole OR Old Bay seasoning 1/4 tsp. salt 1/4 tsp. coarse ground black pepper 30 saltine crackers, divided For the Sriracha sauce, combine sriracha, sour cream and honey.

Refrigerate until ready to use. For the patties, add cooking oil to 12” cast iron skillet, about 1” deep. Heat on stove top over medium heat. Oil will be hot enough for frying when a little water sprinkled over the surface crackles. While oil is heating, mix together salmon, mayonnaise, lemon juice, egg and Worcestershire. Add onions, Creole seasoning, salt and pepper, and mix well. Crush 13 to 15 saltine crackers and add to salmon mixture. Mix well again. Finely crush remaining crackers on a small plate to dredge patties in. Gently form small to medium patties from the salmon mixture with your hands, then carefully place in finely crushed saltines and pat to cover on all sides.

Place patties in hot oil and fry 2 to 3 minutes on each side or until golden brown. Remove from oil and drain on baking rack with paper towels underneath. Serve warm with Sriracha Sour Cream Sauce.

Barbara McCoy - Thrasher Cook of the Week, Daily Journal, 8/4/21 Favorite Meat Loaf 1/2 tbsp. olive oil 1/2 cup yellow onion, finely diced (I use more!)

1/2 cup bell pepper, finely diced (I use more!)

2 lbs. 80% lean ground beef 1 1/2 sleeves of crushed Ritz crackers 2 eggs, lightly beaten 1 cup sharp cheddar cheese, grated 1/2 cup whole milk 1 tsp. salt 1/4 tsp. black pepper For the Topping: 1/2 - 3/4 cup ketchup 2 tbsp. brown sugar 1 tsp. yellow mustard Instructions: Preheat oven 350 degrees. 1. Optional: Sautee the

diced peppers and onions in a small pan with the canola oil until softened, about 5 minutes. This gives them a more subtle flavor and texture. 2.

Crush the Ritz crackers so that they resemble fine breadcrumbs. You can do this by hand or with a food processor. 3. In a large bowl mix the eggs, cracker crumbs, onion, bell pepper, cheese, milk, salt and black pepper. 4. Add ground beef and mix until just combined. Form it in a loaf and place it into a loaf pan. (I make two small loaves and cook on a cookie sheet lined with parchment paper draining 2-3 times during the cooking time.) 5. Bake for 30 minutes. 6. Combine the topping ingredients while it bakes and set aside. 7. Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. Ensure the middle is 160 degrees before you slice it. 8. Remove from oven and let stand for 15 minutes before slicing and serving.

Terry Self Crawford - Yukon, OK Fiesta Chicken & Rice Bake 1 can (10 1/2 oz.) condensed cream of chicken soup 1 cup thick & chunky salsa or Picante sauce 1/2 cup water 1 cup whole kernel corn 3/4 cup uncooked regular white rice 4 skinless, boneless chicken breast halves Paprika to taste 1/2 cup shredded cheddar cheese (2 oz.)

In 2-qt. shallow baking dish, mix soup, salsa, water, corn and rice.

Place chicken on rice mixture. Sprinkle paprika over chicken; cover. Bake at 375 degrees for 45-50 minutes or until chicken is no longer pink and rice is done. Sprinkle with cheese.

Serves 4-6.

Wanda Parmer - Tupelo Filet Mignon with Asparagus Beef fillets Kosher salt Pepper Canola oil 3 tbsp. butter 2 to 3 garlic cloves 2 to 3 sprigs rosemary 1 bunch asparagus, trimmed Garlic powder Grated Parmesan cheese Pat fillets dry with paper towels.

Season generously with salt and pepper. Roll fillets in excess salt and pepper in the plate to season the sides. Preheat cast iron pan over high heat. Once pan is scorching hot, add 2 to 3 tbsp. canola oil and

WEDNESDAY • NOVEMBER 17, 2021 immediately add fillets. Sear the first side for 4 minutes, then flip. Add butter, garlic cloves and rosemary to the pan and constantly baste the fillets with the pan sauce for another 4 minutes. Sear the sides of the fillets for a couple of minutes per side and continue to baste. Remove from pan when the internal temperature reaches 135 degrees for a mostly pink center. Place asparagus in a bowl and drizzle with canola oil.

Season with salt and pepper, garlic powder and cheese. Preheat oven or grill to 400 to 450 degrees. Cook asparagus until just tender, about 5 to 10 minutes, depending on thickness.

Serve asparagus with the beef fillets and mashed potatoes.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21 Firehouse White Chicken Chili w/Smoked Sausage Servings: 12 to 15 Makes approx. 6 quarts.

2 rotisserie chickens, skin removed, deboned and coarsely chopped (I use the Savory Garlic and Herb chickens from Kroger. Walmart has them too.)

2 smoked sausages – of your choice, chopped into small pieces. Casings removed. (I use Country Pleasin brand w/ Jalapeno and Cheddar Cheese.)

2 medium yellow onions, diced (I use Vidalia.)

3 tsp. minced garlic 2 Jalapeno pepper, diced, with the seeds and veins removed 1 Poblano pepper, diced, with the seeds and veins removed 4 stalks celery, green leaves minced, stalks chopped small 10 thick bacon slices, chopped.

Cooked done, but tender. NOT crisp.

(Grease reserved.)

1 stick butter 4 cans of white chili beans, with the liquid (Use Northern or Navy) 2 can of black beans, with liquid 2 can whole kernel corn, drained 32 to 48 oz. chicken broth (for the desired consistency) 1 (8 oz.) Philadelphia cream cheese, cut into 1” cubes 1 cup heavy whipping cream. (more if needed) 1 McCormick white chicken chili seasoning kit 1 1/2 tbsp. cumin 1 1/2 tsp. Mexican chili powder (can use regular chili powder) 2 cups smoked Gouda cheese Monterey Jack cheese, shredded (for garnish if desired) Salt Course black pepper Red pepper flakes

Pre Cook: I cook the bacon first on a foil lined backing sheet in a 350-degree oven for about 30 to 40 minutes until done but NOT crisp. Turning the slices over half way through.

Remove the bacon to drain, then to a cutting board for a course chop.

Save the chopped bacon for later.

Pour bacon grease into the bottom of a large Dutch Oven scraping any bits of bacon off the foil in the process.

NOTE: You certainly can chop the bacon while raw and just cook it in the Dutch Oven removing the bacon when it is tender. Leaving the grease in the pan. Debone the rotisserie chickens and coarsely chop. Save it for later in the cook process. Chop and or dice all ingredients before hand. Onions, peppers, sausage and chicken.

Cook: Add the butter to the bacon grease on med-high heat. Add chopped onions and celery to the pan along with 1 tsp. each of salt, black pepper, and red pepper flakes.

Stir and saute for about 3 minutes or until the veggies become translucent and/or tender. Add the 3 diced peppers and saute an additional 3 minutes. Reduce the heat to medium and add the minced garlic. Cook approximately 1 to 2 minutes more.

Add the chicken broth into the pan.

Start with one 48-oz. box. (More can be added later if needed.) Bring heat back up to med-high. Add the McCormick seasoning pack, cumin, and chili powder. Stir while bringing the liquid up to a slight boil to dissolve the seasonings. Add the white beans with their liquid only at this point. Reduce the heat again to a simmer and cook the beans for 25 to 30 minutes. Stir frequently to avoid sticking to the bottom of the pan. Use a potato masher to break up some of the beans by pressing the beans down against the bottom of the pan.

This will help to thicken up the chili.

Add the smoked sausage, reserved bacon, black beans, corn, and cream cheese. Stir often until the cheese is melted. Add the heavy cream and smoked Gouda. Stir often to combine. Add the chopped chicken.

Reduce the heat to low and keep the chili stirred until heated through. Add salt and pepper to taste and more broth or heavy cream if it is needed.

The chili will thicken as it sits and cooks. Also, as it cools. Serve with shredded Monterey Jack cheese and cornbread or crackers of your choice.

I served old fashioned cornbread sticks that look like small corn on the cob.

Bill Wardlaw - Tupelo Garlic Alfredo Sauce 1 stick butter 1 cup heavy whipping cream

A TASTE OF THE SEASON 1 tsp. garlic powder, OR fresh minced garlic 1/4 tsp. salt 1 cup shredded Parmesan cheese In a medium sauce pan, slowly melt butter over low heat. Stir in cream, garlic powder and salt, then increase to medium heat. Add Parmesan cheese and stir until melted. (Look for our recipe for 4-Ingredient Keto Pizza Crust.)

Lauren & Frank Gay-Ripley Cook of the Week, Daily Journal, 10/13/21 Grilled Barbecued Chicken 2 sticks butter 3/4 cup lemon juice 2 tsp. garlic salt 2 tbsp. paprika 2 tsp. dried oregano 4 broiler halves (OR pieces like breasts and thigh leg quarters) Salt and pepper Melt butter in small sauce pan. Add lemon juice, garlic salt, paprika and oregano. Place chicken in a pan. Sprinkle chicken with salt and pepper, and pour marinade over chicken. Cover. Marinate 3 to 4 hours in refrigerator, turning occasionally.

Place chicken, skin side up, on a grill grate set 3 to 6 inches from charcoal.

Brush generously with marinade.

Cook and baste with marinade while cooking until chicken is done. Note: This chicken tastes better cooked over a charcoal fire rather than a gas grill.

Margaret Anne Sample Robbins Pontotoc Cook of the Week, Daily Journal, 6/2/21 Grilled Marconi-Stuffed Peppers 2 marconi peppers 4 oz. crumbled goat cheese 1/4 cup Ricotta cheese 2 tbsp. shredded Parmesan cheese Italian spice mix (with salt included) 8 to 12 grape tomatoes Slice peppers in half from top to bottom. Set aside. Combine goat cheese and Ricotta cheese. Stuff mixture into pepper halves. Sprinkle with Parmesan, then spice mix. Top peppers with tomatoes and place on a grill pan or on a sheet of foil. Grill at 400 degrees for 8 to 10 minutes or until the cheese has melted and the peppers have crispy edges.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21

Ham & Broccoli Short Cut Stromboli 1 pkg. (10 oz.) refrigerated pizza dough 1 can (10 3/4 oz.) condensed cream of celery soup 1 cup cooked, chopped broccoli 2 cups cubed, cooked ham 1 cup shredded cheddar cheese (4 oz.)

Preheat oven to 400 degrees. Unroll dough onto greased baking sheet.

Set aside. Mix soup, broccoli and ham. Spread soup mixture down center of dough. Top with cheese.

Fold long sides of dough over filling and pinch and seal. Pinch short sides to seal. Bake 20 minutes or until golden brown. Slice and serve.

Serves 4-6.

Wanda Parmer - Tupelo Ham and Scalloped Potatoes 1 (28 oz.) pkg. loose pack frozen hashbrown potatoes with onions and peppers 2 cups diced-cooked ham (10 oz.)

1 (2 oz.) jar diced pimientos, drained 1/4 tsp. ground black pepper 1 (11 oz.) can condensed cheddar cheese soup 3/4 cup milk 1 tsp. fresh parsley 1. In a slow cooker, combine frozen hashbrown potatoes, ham, pimientos, and pepper. 2. In medium bowl, combine cheddar cheese soup and milk; pour over the potato mixture in cooker. Stir to combine. 3. Cover and cook on low heat for 7 to 9 hours or high heat for 3 1/2 to 4 hours. Stir in parsley.

Wanda Parmer - Tupelo Hamburger Pie 1 medium onion, chopped 1 lb. ground beef 1 tbsp. salt 1/4 tsp. pepper 1/4 tsp. chili powder 1 tbsp. Worcestershire sauce 1 (16 oz.) frozen mixed vegetables, cooked & drained 1 (15 oz.) can tomato sauce 1/4 cup grated mild or sharp cheddar cheese Brown onion and ground beef; drain.

Cook mixed vegetables, drain.

Spray casserole dish with non-stick cooking spray. Combine beef mixture, seasonings, cooked & drained vegetables and tomato sauce. Top with cheese. Bake at 350 degrees for 30 minutes.

Betty Wiseman - Guntown

DAILY JOURNAL, 21 Holiday Beef Tenderloin 1 (4 to 6 lbs.) beef tenderloin, trimmed 1 bottle original Allegro marinade 1/4 cup olive oil 2 tbsp. lemon pepper seasoning Remove beef from refrigerator and marinate in Allegro for 1 hour. Preheat oven to 450 degrees. Drain meat. Rub with olive oil and sprinkle with lemon pepper.

Place meat on a greased rack in a shallow roasting pan. Bake at 450 degrees for 25 minutes. Turn oven down to 300 degrees and cook another 25 minutes. The meat will be seared on the outside and pink in the middle. It can be covered with foil and allowed to rest for 30 minutes if needed, then sliced.

Judy Jones - Belden Cook of the Week, Daily Journal, 2/3/21 Instant Pot Salisbury Steak Steak: 1 1/2 lbs. lean ground beef 1/3 cup Italian bread crumbs Splash of milk 1 tbsp. minced garlic 1 tbsp. Worcestershire sauce 1 tsp. kosher salt 1/2 tsp. pepper 1/2 tsp. paprika 1 tbsp. butter 1 medium onion, sliced Gravy: 2 cups beef broth 1 tbsp. Italian seasoning 1 tsp. kosher salt 2 tbsp. cornstarch 2 tbsp. water Parsley, for garnish Combine ground beef, bread crumbs, milk, garlic, Worcestershire, salt, pepper and paprika. Mix well and form into 4 patties. Set instant pot to saute. When hot, add the butter and brown the beef patties, 3 to 4 minutes on each side. Remove to a plate. Cook sliced onions in pot until translucent. Combine beef broth, Italian seasoning and salt. Add to the bottom of the pot to deglaze, scraping up brown bits with a wooden spoon. Return steaks to the pot and set pressure for 15 minutes. Allow to naturally release for another 15 minutes. Remove steaks from pot, and combine cornstarch and water.

Add to the gravy to thicken it and set to saute, stirring with a wooden spoon. Return steaks to pot and cover with gravy. Serve over white rice or mashed potatoes and garnish with parsley.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21

Jon Benghetti 1 lb. ground beef 1 small pkg. egg noodles 1 can cream of mushroom soup 1 can tomato soup 1 can cream-style corn, OR whole kernel corn, drained 1 can French-style green beans, drained 2 cups shredded Velveeta cheese Cook and crumble ground beef, then drain. Cook noodles according to package directions, then drain. Combine cooked beef, noodles, soups and vegetables, and pour into a greased casserole dish. Cover with cheese and bake at 400 degrees until cheese is melted and casserole is warmed through.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 Lasagna-Stuffed Peppers 4 large bell peppers, various colors 2 tbsp. oil 1 onion, diced 4 cloves garlic, chopped 1/2 lb. ground beef 1/2 lb. ground sweet Italian sausage 1 tsp. salt 1 tsp. pepper 1 (28 oz.) can diced tomatoes 1 (28 oz.) can tomato sauce 1 (15 oz.) container whole milk Ricotta cheese 1 cup grated Parmesan cheese 1/2 cup fresh basil, chopped 1 egg 4 lasagna noodles, cooked 2 cups shredded Mozzarella cheese Cut the top off each pepper and remove the seeds. Transfer to a square baking dish. Bake at 350 degrees for 20 minutes to soften.

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and garlic and cook until softened.

Add ground beef, sausage, salt and pepper. Cook until the meat has browned on all sides. Add tomatoes and tomato sauce. Bring mixture to a light simmer and simmer for 5 to 10 minutes. Remove from heat and set aside. In a small bowl, combine ricotta, Parmesan, basil and egg.

Mix together with a fork. Set aside.

Remove peppers from oven and drain any excess water that has accumulated inside. Cut cooked lasagna noodles into quarters and set aside. To assemble, in each pepper, alternate 2 tbsp. sauce, 1 lasagna noodle and 2 tbsp. ricotta mixture until the peppers are full. Top with cheese. Bake at 350 degrees for 20 to 25 minutes, until the cheese is melted and slightly browned. Let rest 10 minutes before serving.

Dorian Oatis - Tupelo Cook of the Week, Daily Journal, 7/7/21

A TASTE OF THE SEASON

22, DAILY JOURNAL Lasagne 48 oz. pasta sauce 15 lasagna noodles, cooked 1 lb. ground beef, cooked 8 oz. pepperoni slices, quartered 12 oz. shredded Provolone cheese 12 oz. shredded Mozzarella cheese 8 oz. shredded Cheddar cheese Place a thin layer of sauce in the bottom of a deep 9x13” baking dish.

Top with 1/3 of the noodles, 1/3 of the cooked ground beef, 1/3 of the pepperoni and 1/3 of the cheeses.

Repeat layers 2 more times. Bake at 350 degrees for 30 minutes.

Ritha McLaughlin - Tupelo Cook of the Week, Daily Journal, 5/19/21 Louisiana Baked Shrimp 1 lb. large shrimp, peeled 4 tbsp. butter 1 tsp. chili powder 1 tsp. ground black pepper 1/2 tsp. cayenne pepper 1 tbsp. minced garlic 4 tbsp. Worcestershire sauce 3 tbsp. red wine 1/2 tsp. salt Arrange shrimp in a baking dish just large enough to hold them in one layer. In a small sauce pan, combine butter, chili powder, pepper, cayenne, garlic, Worcestershire, wine and salt. Bring to a boil, then pour over shrimp. Bake at 400 degrees for 8 to 10 minutes or until shrimp are just firm. Serve with crusty bread and a tossed green salad.

Elizabeth “Libba” Saylors - Smithville Cook of the Week, Daily Journal, 5/5/21 Meatballs 1 lb. ground beef 1/4 cup uncooked Minute Rice Minced or grated onion 1 egg Salt and pepper 2 (6 oz.) cans mushroom steak sauce 2 (10 oz.) cans tomato soup Combine beef, uncooked rice, onion, egg and salt and pepper, and form into meatballs about the size of a quarter. Put in a baking dish. Combine mushroom steak sauce and tomato soup. Pour over meatballs.

Bake at 350 degrees for 45 minutes.

Serve over cooked rice.

Barbara McCoy - Thrasher Cook of the Week, Daily Journal, 8/4/21 Meatloaf 1 medium onion, roughly chopped 2 eggs 1 (12 oz.) can evaporated milk 2 lbs. ground beef

1 envelope onion soup mix 1 cup oats (optional) 3 tbsp. brown sugar 1/4 cup ketchup 1 tsp. yellow mustard OR 1/2 tsp. dry mustard Place roughly chopped onion, eggs and milk in a blender and mix until onion is finely chopped. Combine onion mixture, ground beef, onion soup mix and oats, if using. Pat loaf into a 12” stainless skillet. Combine brown sugar, ketchup and mustard and spread all over the top. Bake at 350 degrees for about 1 hour.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Mississippi Dirty Rice 2 cups uncooked rice Oil 1 lb. ground beef 1/2 lb. ground pork sausage 1 yellow onion, diced 1 green bell pepper, diced Salt and pepper 3 cloves garlic, minced 1/2 stick butter 1 can cream of mushroom soup 1/2 cup milk 4 tbsp. Worcestershire sauce 1 tsp. smoked paprika 1 tbsp. Cajun seasoning* Before cooking the rice, wash it in a strainer, stirring the rice with your hand to remove excess starch. Then cook it according to the package directions (it’s best to cook the rice a few hours or a day before using it in this recipe). Two cups of raw rice will make 6 cups of cooked rice. In a 10-quart pot, add a little oil. Brown beef, sausage, onion and pepper with some salt and pepper. Drain grease off. And add garlic and cook 3 more minutes. Add butter, cream of mushroom soup, milk, Worcestershire sauce, paprika, Cajun seasoning and more salt and pepper. Cook on low heat, covered for 10 minutes, stirring occasionally. Add in cooked rice. Cook on low for 5 minutes, stirring frequently. *Note: Look for my Cajun Seasoning recipe in the Appetizers section of this cookbook.)

Brooke Orsborne - Baldwyn Cook of the Week, Daily Journal, 8/11/21 Mississippi Pot Roast Ingredients: 1 stick butter 3-4 lb. beef roast such as chuck roast 1 envelope of Hidden Valley dry ranch salad dressing mix 1 envelope of au jus gravy mix 9-10 Pepperoncini peppers (I use a whole jar and the liquid)

Instructions : Spray slow cooker with Pam. Brown the roast (if desired).

Place Pepperoncini peppers on the bottom. Add the roast. Sprinkle the contents of the envelopes on the roast. Salt and pepper to taste.

Place butter on roast. Cook on low or medium for about 6-8 hours. This is wonderful with vegetables or pulled/ chopped for sandwiches with provolone cheese. To make it gluten free, I just leave out the au jus gravy mix.

Terry Self Crawford - Yukon, OK One-Pan Cajun Shrimp with Sausage and Veggies 2 tbsp. olive oil 2 medium zucchini, sliced in half moons 2 medium squash, sliced in half moons 1/2 bunch of asparagus, cut in thirds 2 bell peppers, cut in chunks 1 tbsp. minced garlic 1 pkg. smoked sausage, sliced in coins 1 lb. shrimp, peeled and deveined 2 tbsp. Tony Chachere’s Creole seasoning Salt and pepper In a large skillet, heat olive oil. Add zucchini, squash, asparagus, bell peppers, garlic and sausage and cook until vegetables are almost tender, about 5 to 10 minutes. Add shrimp and Tony’s seasoning, and cook until shrimp is cooked through.

Season with salt and pepper. Note: You can add whatever vegetables you like. Mushrooms and tomatoes are also good.

Maggie Harp Edwards Smithville Cook of the Week, Daily Journal, 6/16/21 One-Skillet Taco Mac and Cheese 1 lb. ground beef, turkey, chicken OR deer 1 can of Ro-tel tomatoes, undrained 1 cup chicken broth 1 cup milk 1 (8 oz.) can tomato sauce 1 pkg. taco seasoning 1 1/2 cups elbow macaroni 1 1/2 cups shredded Cheddar cheese 1/2 cup shredded Pepper Jack cheese In a large skillet, brown ground beef and drain; add Ro-tel, chicken broth, milk, tomato sauce and taco seasoning, and bring to a boil. Add elbow macaroni and cook for 15 to

20 minutes, until noodles are soft.

Add cheeses and stir to combine.

Maggie Harp Edwards Smithville Cook of the Week, Daily Journal, 6/16/21 Oven Fried Chicken Chicken parts 1 or 2 beaten eggs Flour, salt & pepper Dip chicken in eggs. Put flour, salt and pepper in plastic bag. Add chicken and shake bag to coat chicken.

Prepare frying pan and cook chicken till lightly browned, about 15 minutes.

Put chicken in baking dish and bake at 375 degrees for 1 hour till done.

Shelby Jones - Tupelo Pappardelle with Italian Sausage 1 lb. ground sweet Italian sausage 2 tbsp. olive oil 4 cloves garlic, minced 1 medium onion, chopped 1 (8 oz.) pkg. sliced mushrooms 1 red bell pepper, chopped 1/2 cup white wine (optional) 1 (25 oz.) jar Mezzetta tomato and basil sauce 1 tsp. dried oregano 1 tsp. dried thyme 1 tsp. dried basil Salt 1 (8.8 oz.) pkg. Delallo pappardelle pasta 1/4 cup reserved pasta Water Brown sausage in oil in a large pan over medium heat. Do not drain.

Add garlic and onion and cook for 5 minutes. Add mushrooms and cook another 5 minutes. Add bell pepper and cook 5 minutes more. Add wine, if using, and cook until it reduces.

Add tomato basil sauce and the spices. Let simmer for 15 to 30 minutes (can go longer). While the sauce is simmering, heavily salt a pot of water and bring to a boil. Cook the pasta for 7 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. When pasta is done, turn off heat and with tongs, add some pasta to the sauce, folding it in gently. Repeat until all the pasta is in the sauce. If mixture seems thick, add some reserved pasta to loosen it. Serve with garlic bread. Serves 4 to 6 hungry people.

Rick Hargett - Booneville Cook of the Week, Daily Journal, 1/13/21 Pastalaya 20 oz. fettuccine Juice of 4 lemons

WEDNESDAY • NOVEMBER 17, 2021 2 tbsp. butter 32 oz. frozen peeled, cooked shrimp Blackening seasoning 2 lbs. smoked sausage, sliced 2 red bell peppers, diced 2 green bell peppers, diced 1 medium yellow onion, diced 1 rib celery, diced 2 bunches green onions, chopped 1 clove garlic, minced 1 tsp. garlic powder 2 tsp. paprika 9 Roma tomatoes, diced 1 (6 oz.) can tomato paste 1 cup chicken broth 1 qt. heavy whipping cream Cook fettuccine according to package directions until almost done. Drain and set aside. In a large pot or pan, combine lemon juice and butter and let butter melt. Sprinkle shrimp with blackening seasoning, add to pan and cook until heated through and blackened. Don’t overcook – the shrimp are already cooked. Remove shrimp from pan; add sausage, bell peppers, onion, celery, green onions and garlic and stir well. Add garlic powder and paprika. Add tomatoes, tomato paste and chicken broth. Cook until all vegetables are soft and sausage is done.

Add heavy cream. Return shrimp to the pan. Add the cooked, drained pasta. Simmer on low heat for 5 to 10 minutes. Good served with Hawaiian sweet rolls. Note: If desired, omit the sausage, and serve this dish as a side to filet mignon.

Noah Bass - Guntown Cook of the Week, Daily Journal, 4/21/21 Patsy’s Mexican Casserole 1 lb. ground beef or sausage Chopped onion 1 can cream of chicken soup 1 can cream of mushroom soup 1 can Cheddar cheese soup 1 can Ro-tel tomatoes Doritos or corn chips, OR 8 oz. elbow macaroni, cooked and drained Brown beef or sausage with onion; drain. Add soups and tomatoes and simmer for about 10 minutes.

Serve as a dip with Doritos or corn chips, or stir in cooked noodles for a casserole.

Betty Richardson - Falkner Cook of the Week, Daily Journal, 9/22/21 Pecan Chicken Salad 4 cups chicken breast chopped or 2 (15 oz.) cans 1 1/2 cups sliced seedless grapes (red or white) 3/4 cup chopped celery 1 tbsp. sugar 1 tbsp. Worcestershire sauce

1 tbsp. lemon juice 3/4 cup pecans 1 cup mayonnaise Mix all ingredients and stir together, enjoy!

Terry Self Crawford - Yukon, OK Pepper Steak Sirloin steak 3-4 lbs. (or other tender cut) 1 small onion 1 small bell pepper 1 big can whole tomatoes, cut in small pieces with juice squeezed out (I use a qt. of home canned tomatoes) Salt to taste Pepper to taste 1 tsp. sugar (If using home canned tomatoes) Taste to see if it needs more. It can be sour if it doesn’t have enough sugar.

Boil in bag minute rice. (I use brown rice.)

1 tbsp. butter while cooking Directions: Cut steak in bite size pieces. Also cut onion and pepper.

Cook the steak, onion and pepper together until done. You can add the salt and pepper at this time, too.

Then add your can of home canned tomatoes or the bought ones. Cut the bought ones in pieces and squeeze as much juice as you can. You can add more onion, pepper or tomatoes if you want to. Cook on low for 30-45 minutes. Taste as it cooks. Don’t let it get too dry while cooking. You want it juicy to go over the rice. Cook your rice according to package directions.

I use 2 bags for this recipe. It will feed approximately 2-4 people.

Tammy White - Jericho Pork Chop and Potato Casserole 1 tbsp. vegetable oil 6 boneless pork chops 1 can cream of mushroom soup 1 cup milk 4 potatoes, thinly sliced 1/2 cup chopped onion 1 cup shredded Cheddar cheese Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear. In a medium bowl, combine soup and milk.

Arrange the potatoes and onions in a greased 9×13” baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake at 400 degrees for 30 minutes. Top with the cheese, and bake for 20 more minutes.

Mary Jane Jackson - Walnut Cook of the Week, Daily Journal, 3/31/21

WEDNESDAY • NOVEMBER 17, 2021 Pork Loin 8 cups water 1/2 cup salt 1/4 cup pepper 1/4 cup sugar 1 (4 lbs.) pork loin 2 to 3 tbsp. pork rub of choice Bring water, salt, pepper and sugar to a boil until ingredients have dissolved. Let brine cool, then pour brine over loin. Marinate in fridge for 8 hours. Pat pork dry. Season with pork rub. Cook loin in the oven at 350 degrees until the internal temperature reaches 145 degrees, about 45 to 60 minutes. Allow pork to rest for 10 minutes before slicing.

Dorian Oatis - Tupelo Cook of the Week, Daily Journal, 7/7/21 Pork Tenderloin 2 whole pork tenderloins Bacon Marinade: 3/4 cup soy sauce 3 tbsp. grated onion 2 tbsp. cider vinegar 1/2 tsp. pepper 3 tbsp. sugar 3 cloves garlic, minced 2 tbsp. Worcestershire Make marinade. Wrap pork tenderloins in bacon. Pour marinade over tenderloins. Refrigerate overnight.

Bake – cook 1 hour and 30 minutes at 350 degrees and baste occasionally. Cover loosely. Can also be grilled or smoked.

Rosemary Rutledge - Tupelo Pork Tenderloins 1 (2-count) pkg. pork tenderloins Canola oil Kosher salt Pepper Granulated garlic Crushed red pepper flakes (optional) Hawaiian rolls Spicy brown mustard Pat tenderloins dry with paper towels. Remove as much silver skin as possible. Coat tenderloins with oil, then season generously with salt, pepper, garlic and crushed red pepper. Set up grill for two zone cooking on high, where direct heat is on one side and indirect is on the other. Sear tenderloins on all sides to get a good char (2 to 3 minutes per side). Move them to indirect heat for the remainder of the cooking time, typically 20 minutes of total cook time. Remove tenderloins when an internal temperature reaches 145 degrees for a slightly pink middle or 155 for a less pink middle. Don’t let the temperature rise above 160 degrees

or meat won’t be tender. Cut into 1/2” or 3/4” slices and serve on Hawaiian rolls with spicy brown mustard.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21 Potato Chip Chicken 1 cup sour cream 1/8 tsp. garlic salt 1/8 tsp. onion salt 1/8 tsp. paprika 1 (12 oz.) pkg. potato chips, crushed 2 lbs. boneless, skinless chicken breasts, cut into 1-inch strips 1/2 stick butter, melted In a shallow bowl, combine sour cream, garlic salt, onion salt and paprika. Place crushed potato chips in another shallow bowl. Dip chicken in the sour cream mixture, then coat with crushed chips. Place on a greased 15x10-1-inch jelly roll pan and drizzle with butter. Bake at 400 degrees for 20 to 22 minutes or until chicken is no longer pink. Serve warm with salsa or honey mustard.

To freeze, cool the cooked chicken.

Place in an airtight container and freeze. To use, reheat on a jelly-roll pan at 400 degrees until crisp and heated through. Serves 10.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Potatoes, Sauerkraut, and Sausage Supper 1 (20 oz.) pkg. refrigerated diced potatoes with onions 1 cup chopped green sweet pepper 1 cup chopped carrot 1 1/2 lbs. cooked smoked Polish sausage (Sausage cut into 2” pieces) 2/3 cup apple juice or apple cider 1 tbsp. cider vinegar 1/2 tsp. caraway seeds 1/4 tsp. salt 3/4 tsp. black pepper 1 (14 to 16 oz.) can sauerkraut, drained In a slow cooker, combine potatoes, sweet pepper and carrot. Add sausage. In a small bowl, stir together apple juice, cider vinegar, caraway seeds, salt and black pepper. Pour over mixture in cooker. Cover and cook on low heat for 5 to 6 hours or on high heat for 2 1/2 to 3 hours. If using low heat, turn to high heat; stir in sauerkraut. Cover and cook for 30 minutes more. To serve, transfer mixture to a serving bowl. 6 to 8 servings.

Wanda Parmer - Tupelo Potluck Ham and Pasta 1 (16 oz.) pkg. elbow macaroni 4 cups fresh broccoli florets

A TASTE OF THE SEASON 1/2 cup finely chopped onion 1 stick butter, cubed 1/2 cup all-purpose flour 1 tsp. ground mustard 1 tsp. salt 1/4 tsp. pepper 6 cups 2% milk 1 (15 oz.) jar refrigerated processed cheese sauce 2 cups shredded Cheddar cheese, divided 4 cups cubed fully cooked ham Cook macaroni according to package directions, adding broccoli during the last 3 to 4 minutes; drain. In a large Dutch oven, saute onion in butter 2 minutes. Stir in flour, mustard, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese sauce and 1 cup Cheddar cheese until blended. Remove from heat; stir in ham, macaroni and broccoli. Divide between a greased 9x13-inch baking dish and a greased 8-inch square baking dish. Sprinkle with remaining cheese. Bake at 350 degrees, uncovered, 25 to 35 minutes or until bubbly and heated through.

Barbara McCoy - Thrasher Cook of the Week, Daily Journal, 8/4/21 Quick Cheesy Grits 4 1/4 cups water, salted 1 cup Jim Dandy quick-cooking grits 6 dashes Tabasco hot sauce 8 oz. processed cheese, cubed Bring salted water to a boil. Whisk in grits. Cover and simmer over low heat for 5 to 7 minutes or until thickened. Add Tabasco and cheese and stir to melt. Good for breakfast or with shrimp.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Quick Fish Tacos 1/4 cup reduced-fat sour cream 2 tbsp. lime juice Salt and pepper 1 jalapeno pepper, halved lengthwise 21/2 cups shredded red cabbage 4 green onions, thinly sliced 2 tbsp. olive oil 1 lb. tilapia fillets, cut into strips 8 (6”) flour tortillas 1/2 cup chopped fresh cilantro Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream

mixture until slaw is well mixed. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper.

Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half. Heat tortillas in the microwave on high until warm, 20 to 30 seconds. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro. Serves 4.

Cindy & Malcolm McAuley - Tupelo Cook of the Week, Daily Journal, 4/28/21 Riki-Tiki-Tavi Curry 4 lbs. boneless, skinless chicken breasts 4 tsp. salt 1 tbsp. lime juice 3/4 cup canola oil 1 large sweet onion, chopped 9 garlic cloves, minced 2” fresh ginger, minced 2 tsp. cumin 2 tsp. coriander 2 tsp. cayenne 4 tsp. curry powder 1 tbsp. water 1 (28 oz.) can crushed tomatoes (no substitute) 16 oz. full-fat plain Greek yogurt 2 tsp. garam masala 1 bunch cilantro, chopped, and divided Cooked basmati rice Cut chicken into bite-size pieces and place in a large bowl. Add salt and lime juice and stir to coat. Heat oil over medium-high heat. Add onion and saute for 5 minutes, being careful not to let onion burn. Add garlic and ginger and saute for 4 minutes; adjust heat if needed. Add cumin, coriander, cayenne and curry powders along with the water to keep spices from burning. Cook 1 minute, stirring constantly. Reduce heat and add tomatoes, then yogurt. Use a whisk to incorporate ingredients. Add garam masala and half of the cilantro. Mix well. Add the chicken chunks and the remaining cilantro. Stir with a heavy wooden spoon. Bring to a low boil, then reduce heat to medium-low and simmer for 25 minutes. Serve over cooked basmati rice. Serves 6 to 8 hungry people.

Rick Hargett - Booneville Cook of the Week, Daily Journal, 1/13/21 Roasted Crispy Ranch Chicken 1 can (10 1/2 oz.) condensed cream of chicken soup 1/2 cup milk

DAILY JOURNAL, 23 1 envelope (1 oz.) ranch salad dressing mix 4 skinless boneless chicken breasts 1 1/2 cups finely crushed tortilla chips 2 tbsp. margarine In shallow dish, mix soup, milk and dressing mix. Reserve 1 cup for sauce. Dip chicken into soup mixture.

Coat with tortilla chips. Place chicken on greased baking sheet. Drizzle with margarine. Bake at 400 degrees for 20 minutes or until chicken is no longer pink. In small sauce pan, over medium heat, heat reserved soup mixture to a boil. Serve with chicken.

Serves 4-6.

Wanda Parmer - Tupelo Russ Family Chicken and Pasta 6 chicken breast halves Celery and onion Salt and pepper 9 oz. angel hair OR bowtie pasta 1/3 cup canola, olive OR avocado oil 3 tbsp. red wine vinegar 3 tbsp. lemon juice 1 tsp. sugar 1 tsp. seasoned salt 4 to 5 basil leaves torn into small pieces OR 1 tsp. dried basil 2 tbsp. Light Italian salad dressing 8 oz. grape tomatoes, sliced 1 can artichoke hearts, drained and chopped 4 green onions, thinly sliced Cook the chicken in a pot of water with some celery, onion and salt and pepper. When done, let chicken sit in broth for about 30 minutes. Remove chicken; reserve broth. Shred chicken or cut in small pieces. Strain reserved broth and cook the pasta in it according to pkg. directions. Drain.

In a jar with a lid, combine oil, vinegar, lemon juice, sugar, seasoned salt, basil and Italian dressing. Shake to mix thoroughly. To serve, combine chicken, pasta, tomatoes, artichoke hearts & green onions. Pour dressing over and refrigerate. This dish is better the day after being made. Will keep well 4 to 5 days in refrigerator.

Martha Dale - Tupelo Cook of the Week, Daily Journal, 4/7/21 S.O.S. 1 lb. hamburger meat 1 can cream of chicken soup 1/2 can cream of mushroom soup 1/2 small onion, diced 1/2 small bell pepper, diced 2 tbsp. Sweet Baby Rays BBQ Sauce Sliced bread - wheat or white American cheese slices

Turn oven on 350 degrees. In a large skillet brown hamburger meat with the onion, bell pepper, and BBQ sauce. Drain when done. Add soups.

Stir until well mixed. Lay out 6 pieces of bread on pan and cover each one with the hamburger mixture. Place a piece of cheese on top of each one. Put in oven and let cheese melt and meat reheat. Great with French fries, potato chips, or even mashed potatoes and mac-n-cheese. This recipe can be made without onions and peppers and its still yummy!

Robbin O’Neal - Tupelo Salisbury Steak 1 lb. ground chuck 1 can cream of mushroom soup Divide the ground chuck into four portions and flatten each into a patty.

Cook the patties in an oven-safe skillet until done. Pour the soup over all and bake at 350 degrees for 30 to 45 minutes. Serve alongside vegetables.

Denia McCord - New Albany Cook of the Week, Daily Journal, 7/21/21 Salmon in Cream Sauce Skinless salmon fillets 2 lemons, divided Salt and pepper Tony Chachere’s Creole seasoning Olive oil 1/2 stick butter 1 small onion, diced 1 tbsp. minced garlic 1 jar sun-dried tomatoes, drained 2 cups fresh spinach 1 3/4 to 2 cups heavy cream OR half-and-half 1 cup shredded Parmesan cheese Season both sides of salmon with juice of one lemon, salt and pepper, and Tony’s. Pour a little olive oil in a skillet and cook salmon over medium-heat until cooked through, about 5 to 7 minutes on each side.

Remove salmon from skillet. To the skillet, add butter and diced onion.

Once the onion is soft, add garlic and sun-dried tomatoes and cook until fragrant. Add spinach and let wilt; and add cream and Parmesan and stir until all is incorporated. Taste and add salt and pepper, if needed, then return salmon to coat and come back to temperature.

Maggie Harp Edwards Smithville Cook of the Week, Daily Journal, 6/16/21

A TASTE OF THE SEASON

24, DAILY JOURNAL Sausage and Egg Breakfast Cups 1 lb. ground pork, chicken OR turkey sausage Salt and pepper 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. paprika 1/4 tsp. dried parsley 6 eggs Shredded Cheddar cheese, chopped spinach, diced tomato (optional) Cook sausage until browned, then drain. Place in a bowl and add salt and pepper, garlic powder, onion powder, paprika and parsley. Beat eggs, add to mixture and stir to combine. Pour mixture into greased muffin tin cups. If desired, top with cheese, spinach and/or tomatoes.

Bake at 350 degrees for 30 minutes.

Dorian Oatis - Tupelo Cook of the Week, Daily Journal, 7/7/21 Sausage Rice Casserole 1 lb. ground breakfast sausage Chopped onion Chopped bell pepper 1 cup uncooked rice 1 1/2 cups chopped carrots 1 can chicken broth 1/4 cup water Mushrooms (optional) Brown sausage with onion and bell pepper. Add raw rice, carrots, broth and water, and mushrooms if using, and cook over low heat until rice is tender.

Betty Richardson - Falkner Cook of the Week, Daily Journal, 9/22/21 Sausage Ro-Tel Bake 2 cans refrigerated crescent dough sheets, divided 2 lbs. mild ground sausage 1 can Ro-tel tomatoes 12 oz. cream cheese 1/2 cup shredded Cheddar cheese Spray a 9x13-inch dish with cooking spray. Unroll one can of crescent dough and place in pan. Bake at 350 degrees for 10 minutes. In a non-stick skillet cook the sausage until it’s brown and crumbly. Drain on paper towels. Place sausage back in skillet and add tomatoes and cream cheese, stirring until cheese is melted. Pour sausage mixture over partially cooked crescent dough.

Place the second roll of crescent dough over the sausage mixture and sprinkle with cheese. Bake at 350 degrees for 20 minutes or until golden brown on top. This is good as a breakfast casserole, or it can be cut in small squares and served as

an appetizer.

Susan Denham-Collins - Tupelo Cook of the Week, Daily Journal, 2/10/21 Shepherd’s Pie 3 tbsp. olive oil 1 small onion, chopped 1/2 tsp. chopped garlic 2 lbs. ground round 3/4 tsp. salt, divided 1/2 tsp. pepper, divided 1/8 tsp. garlic salt 1/8 tsp. garlic powder 1 1/2 cups frozen peas with carrots 1/2 cup frozen corn 1 can tomato soup 4 lbs. peeled, diced Yukon gold potatoes 1/2 stick butter, chopped 4 oz. cream cheese 1/2 cup half-and-half OR milk 1/2 cup grated Gouda cheese 1/2 cup grated Cheddar cheese Heat oil in a large skillet. Add onion and cook until soft. Add garlic and ground round. Season with 1/4 tsp. salt, 1/4 tsp. pepper, garlic salt and garlic powder. Cook until meat is done. Drain on paper towels. Place meat mixture back in pan, add frozen vegetables and tomato soup and let simmer.

Pour meat mixture into a 9x13-inch casserole. Cover potatoes with water and bring to a boil. Cook for 20 minutes or until fork tender. Drain the potatoes, then add butter, cream cheese, half-and-half, remaining 1/2 tsp. salt and 1/4 tsp. pepper. Cream the potatoes with a masher or a mixer. Spoon mashed potatoes over meat mixture. Top with grated Gouda and Cheddar cheeses. Bake at 350 degrees for 30 minutes.

Susan Denham-Collins - Tupelo Cook of the Week, Daily Journal, 2/10/21 Shish Kabobs 2 1/2 lbs. boneless beef OR other meat 1/2 cup soy sauce 1/4 cup vegetable oil 1 tbsp. honey, molasses OR syrup 1/4 tsp. garlic powder 1 tsp. dry mustard 3/4 tsp. ground ginger 1 tsp. meat tenderizer Cut meat into 1 1/2” cubes. Place soy sauce, oil, honey, garlic powder, dry mustard, ginger and meat tenderizer in a bowl. Add meat cubes and stir to coat well. Refrigerate overnight. The meat should absorb most of the marinade. When ready to cook, thread meat onto skewers with vegetables pieces, such as bell peppers, onions, cherry tomatoes,

pineapple chunks, etc. Grill about 20 minutes or until meat is done, turning each skewer 3 times.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21

2 lb. raw shrimp, peeled and deveined Goat cheese 4 tbsp. butter 1/3 to 1/2 cup grated Parmesan cheese Salt and pepper

Shrimp and Cheese Grits Grits: 1 cup quick grits 4 tbsp. unsalted butter 3/4 cup shredded extra sharp white Cheddar cheese 1/2 cup grated Parmesan Cheese 1 tsp. cayenne pepper 1 1/2 tbsp. paprika 1 tbsp. Tabasco hot sauce Salt and pepper Shrimp: 2 cups chopped smoked bacon 3 tbsp. olive oil 1 1/2 lbs. (26-30 count) shrimp, peeled Salt and pepper 8 tsp. minced garlic 3 cups sliced white mushrooms 3 tbsp. white wine 2 tbsp. lemon juice 2 cups sliced scallions

Warm chicken broth in a saucepan over low heat. Saute mushrooms in olive oil. Remove and set aside, including any liquid. Saute celery and onion in olive oil until tender. Stir the rice into the mixture with more olive oil and stir until well coated.

Add wine and cook until the wine is fully absorbed. Keep the heat so that the risotto is at a slow simmer. Add the warm broth, 1/2 cup at a time, stirring continuously until the liquid is absorbed and rice is al dente, 18 to 20 minutes. Stir in shrimp, and the mushrooms and their liquid, and cook about 10 minutes, or until shrimp turn pink and are done. Add any remaining broth, goat cheese, butter and Parmesan. Season with salt and pepper.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21

For the grits: Cook grits according to package instructions. As they are finishing, whisk in butter, cheeses, cayenne, paprika and Tabasco. After all ingredients are incorporated, season with salt and pepper. For the shrimp: Cook bacon until it begins to brown. Remove from heat, strain, and reserve bacon grease and bacon bits. Heat a large skillet until very hot. Add olive oil and 2 tbsp. of bacon fat. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Toss in mushrooms and coat with oil briefly. Add wine and lemon juice, and stir for 30 seconds or so until everything is well coated and incorporated. When ready to serve, stir in sliced scallions and cook about 20 seconds. Serve over cheese grits.

Elizabeth “Libba” Saylors - Smithville Cook of the Week, Daily Journal, 5/5/21 Shrimp and Mushroom Risotto 6 cups chicken broth 1 lb. white mushrooms, thinly sliced 1 lb. shiitake or portobello mushrooms, thinly sliced Olive oil 1/2 cup diced onion 1/2 cup diced celery 2 cups arborio rice 1/2 cup dry white wine

Shrimp Enchiladas Suizas 3 fresh jalapeno peppers, stems removed 1 1/2 lbs. fresh tomatillos, husks removed 3 green onions 1 small onion, quartered 1 bunch fresh cilantro, stems trimmed 1 cup heavy cream 1 cup chicken broth 1/2 tsp. salt 1/4 tsp. pepper 1 lb. frozen cooked salad shrimp, thawed 1 (9 oz.) bag baby spinach leaves 2 tsp. vegetable oil, divided 10 (6”) corn tortillas 8 oz. shredded Monterey Jack cheese 1/2 cup sour cream (optional) 1 tbsp. green pepper sauce Place jalapeno peppers, tomatillos, green onions, quartered onion and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper.

Return to a simmer and cook until slightly thickened, about 10 minutes.

Set aside. Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.

Wipe skillet dry, pour in 1 tsp. of oil

WEDNESDAY • NOVEMBER 17, 2021 and heat over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tbsp. of the shrimp and spinach mixture and about a tbsp. of shredded cheese.

Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in greased 9x13” baking dish. Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired. Bake at 400 degrees for 15 to 20 minutes or until hot and bubbly. Serves 5.

Cindy & Malcolm McAuley - Tupelo Cook of the Week, Daily Journal, 4/28/21 Shrimp Fajitas with Jalapeno Ranch Sauce Jalapeno Ranch Sauce: 1 cup sour cream 4 tbsp. chopped cilantro 1 jalapeno, seeded and chopped 2 tsp. fresh lime juice 1 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder Marinade: 1/4 cup olive oil 4 cloves garlic, minced 1 tbsp. fresh lime juice 1 tbsp. Tony Chachere’s Creole seasoning 1/2 tsp. salt Fajitas: 2 bell peppers, any color 1/2 medium onion 1 lb. large shrimp, peeled and deveined 1/2 tbsp. olive oil 1/4 cup chopped cilantro 2 to 3 tsp. fresh lime juice Jalapeno Ranch Sauce: Combine sour cream, cilantro, jalapeno, lime juice, salt, onion powder and garlic powder in a food processor or blender until smooth. Set aside. Marinade: In a small bowl, combine olive oil, garlic, lime juice, Tony’s and salt.

Set aside. Fajitas: Slice bell peppers and onions the same 1/3” thickness and place vegetables in a medium bowl. Pour half of the marinade over the top, then toss to combine. In a second medium bowl, pat shrimp dry with a paper towel; add remaining marinade and stir to combine. Heat a large heavy pan over medium heat and add oil. When hot, add shrimp in a single layer and saute 1 to 2 minutes per side or just until cooked through and no longer translucent; transfer to a plate. In the same pan, add marinated vegetables and saute until soft and golden brown at the edges, about 10 minutes, stirring occasionally, then turn off the heat.

Add shrimp back to the pan along with chopped cilantro. Squeeze fresh lime juice to taste over the mixture and toss to combine. Serve fajitas with warmed or toasted tortillas and jalapeno ranch sauce.

Maggie Harp Edwards - Smithville Cook of the Week, Daily Journal, 6/16/21 Shrimp Scampi Pasta 8 oz. thin spaghetti Olive oil 1 1/2 sticks unsalted butter Minced garlic 1 lb. shrimp, peeled and deveined (leave the tails intact) Kosher salt Pepper Juice of 1/2 lemon Chopped fresh parsley or basil, for garnish Bring a large pot of salted water to a boil. Add pasta and a little olive and cook until tender. When noodles are done, drain, but reserve some of the pasta water for later. While the noodles are cooking, melt butter in a large skillet; add 3 to 4 tablespoons oil and garlic and start heating it up on low heat. Once the garlic sauce is fragrant, start adding the shrimp to the pan, and season with salt and pepper. Cook until just pink on each side, 1 to 2 minutes. Add cooked spaghetti to the shrimp and garlic sauce, stirring to coat the noodles.

Add the lemon juice and continue to stir. If mixture seems thick, add some reserved pasta water to loosen it. Garnish with chopped parsley or basil.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21 Sis’s Chicken Casserole 4 chicken breasts, boiled and cubed 3 cans cream of chicken soup 8 oz. sour cream Ritz crackers, crushed Crush crackers, and put half on the bottom of dish; dot with margarine.

Stir together the chicken breasts, soup, and sour cream. Pour on the cracker crumbs. Then add the remaining crumbs on top of that. Dot with butter. Cook in 350 degrees oven until bubbly.

In Memory of My Mother & Aunt Sis, Nita Anglin & Lillian Rial Jan Helms - Saltillo Smoked Salmon Linguine 12 oz. linguine 1 cup fresh sliced mushrooms 1/2 cup chopped celery 1/2 cup chopped green onions 2 tbsp. canola oil

WEDNESDAY • NOVEMBER 17, 2021 2 cups milk, OR 1 cup milk and 1 cup cream 1 tsp. grated lemon zest 8 oz. thinly sliced smoked salmon Fresh spinach, cooked (optional) Salt and pepper Freshly grated Parmesan cheese Chopped parsley Boil pasta in a large pot with salted water until al dente. Drain noodles and return to pot. In a small heavy skillet, saute mushrooms, celery and onions in oil until just limp. Add milk and lemon zest and bring sauce to a boil over medium heat. Pour over pasta and toss well to coat evenly.

Add salmon and cooked spinach, if using, and toss to mix in. Season with salt and pepper. Garnish with Parmesan cheese and parsley.

Cindy & Malcolm McAuley - Tupelo Cook of the Week, Daily Journal, 4/28/21 Smoked Turkey 1 whole turkey Kosher salt Canola oil Weber dry rub Cumin Garlic powder Mustard powder Cut turkey into breast, thighs, leg and wings. Pat turkey pieces dry with paper towels. Season all sides with salt.

Place a wire rack inside a rimmed cookie sheet and place turkey pieces on rack. Refrigerate overnight or up to 2 days. When ready to cook, set up smoker for high indirect heat, 375 to 400 degrees, using 3 to 4 chunks of apple or cherry wood. Rub turkey with oil and season with Weber dry rub, then cumin, garlic powder and mustard powder. Place on smoker and cook for 1 hour. Check the internal temperature of the breast and remove when it has reached 160 degrees (usually about 1 1/2 hours, depending on size). Pull the dark meat off when it reaches 175 to 180 degrees. Let rest 30 minutes before slicing.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21 Soup Burgers 2 lbs. lean ground beef OR turkey 1 medium sweet onion, diced 1 large bell pepper, diced 2 cans Campbell’s chicken gumbo soup, drained carefully 2 tbsp. Worcestershire sauce 2 tsp. Greek seasoning 2 tsp. seasoning blend 1 tsp. garlic powder Brown meat and drain off grease.

Return meat to pan and add remain-

ing ingredients. Bring to a simmer and cook for about 10 minutes or until onions and peppers are tender.

Serve open-face on hamburgers buns with mustard and dill pickle slices.

Bobby Burns - Corinth Cook of the Week, Daily Journal, 4/14/21 Spaghetti with Meatballs Meatballs: 1 1/2 lbs. lean ground beef 2 whole eggs 3/4 cup Italian bread crumbs 3/4 cup grated Parmesan cheese, plus more for serving 3 tbsp. minced garlic 1/4 tsp. kosher salt 1/4 tsp. black pepper Splash of milk 1/2 cup olive oil Sauce: 1 onion, diced 1/2 cup red wine (optional) 2 (28 oz.) cans whole San Marzano OR fire-roasted tomatoes 3 tbsp. minced garlic 1 (24 oz.) jar Prego Italian sauce flavored with meat 3 to 4 Calabrian chili peppers, from a jar Italian seasoning 1 tsp. sugar 5 basil leaves 2 lbs. spaghetti Olive oil For the meatballs, combine beef, eggs, bread crumbs, 3/4 cup Parmesan, garlic, salt, pepper and milk.

Form into balls and place on a sheet pan. Place pan in the freezer for 5 to 10 minutes to firm up. In a large skillet or Dutch oven, heat oil on medium-high heat; add meatballs and brown all sides. Remove meatballs and set aside. In the same pot add onions and cook until translucent.

If using wine, add it to the pot to deglaze, scraping the bottom with a wooden spoon. If not using wine, add the tomatoes and deglaze.

Add garlic, sauce, peppers, Italian seasoning and sugar. Add basil and set to simmer. Return meatballs to sauce. Cook at least 1 hour, but longer is better. While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti and cook just until tender. Remove noodles and drain.

Place in a bowl and drizzle with olive oil and mix. Serve pasta with sauce and meatballs. Sprinkle with additional grated Parmesan.

Steve Huddleston - Booneville Cook of the Week, Daily Journal, 7/28/21 Spanish Delight 8 oz. small shell pasta

A TASTE OF THE SEASON

DAILY JOURNAL, 25

2 lbs. ground chuck 1 onion, finely chopped 1 bell pepper, finely chopped 1 tbsp. chili powder 1 can Ro-tel tomatoes 2 (8 oz.) cans tomato sauce 2 (6 oz.) cans tomato paste 1 (11 oz.) can whole kernel corn, drained 1 (8 oz.) jar green olives, drained 1 tsp. minced garlic 1 cup shredded Cheddar cheese

about 5 seconds. Add pork and stirfry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more. Serve over cooked rice.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21

Cook pasta according to package directions. While pasta is cooking, brown the beef in a large pot, then drain. Return meat to pan and add onions, peppers, chili powder, Ro-tel, tomato sauce, tomato paste, corn, olives and garlic. Stir to combine and cook about 10 minutes. Drain pasta and add to meat mixture. Spoon into a greased casserole and top with cheese. Bake at 350 degrees for 30 to 45 minutes.

Martha Dale - Tupelo Cook of the Week, Daily Journal, 4/7/21

Steak Marinade 1 1/2 cups vegetable oil 1/2 cup soy sauce 1/4 cup Worcestershire sauce 2 tbsp. dry mustard 2 1/4 tsp. salt 1 tbsp. freshly ground pepper 1/2 cup wine vinegar 1 1/2 tsp. dried parsley flakes 2 garlic cloves, crushed 1/3 cup lemon juice

Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper 1 tbsp. medium-dry Sherry 2 tsp. cornstarch 3 tbsp. soy sauce, divided 2 tsp. sesame oil 12 oz. boneless pork loin, thinly sliced, then cut into 2” by 1/4” strips 1 tsp. sugar 3 tbsp. peanut oil, divided 2 tsp. minced peeled fresh ginger, divided 2 tsp. minced garlic, divided 1/2 tsp. dried hot red pepper flakes, divided 1 large red bell pepper, cut into 1/4” thick strips 1/2 lb. snow peas, trimmed 1 cup salted roasted cashews Stir together Sherry, cornstarch and 1 tbsp. soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes. Stir together sugar and remaining 2 tbsp. soy sauce. Set aside. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tbsp. peanut oil, swirling wok to coat evenly, then stir-fry 1 tsp. ginger, 1 tsp. garlic and 1/4 tsp. pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl. Heat remaining 1 1/2 tbsp. peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic and pepper flakes until fragrant,

Combine all ingredients. Marinate choice of meat in refrigerator for 24 hours, making sure meat is completely covered. If marinade is drained immediately, it may be frozen and used one more time.

Martha Dale - Tupelo Cook of the Week, Daily Journal, 4/7/21

Sure Fire Rib Roast 1 (10 lbs.) rib roast Olive oil Rib rub Garlic cloves from 2 whole bulbs, peeled Rosemary Cover meat with olive oil, then cover generously with rib rub. Attach the garlic cloves all over the outside of the meat with toothpicks. Garnish with several sprigs of rosemary.

Place beef, fat side up, in a shallow roasting pan. Put the roast in the oven at 1 o’clock in the afternoon and bake it at 350 degrees for exactly 1 hour. Turn the oven off and don’t open the door all afternoon.

Forty-five minutes before serving time, turn the oven on again to 350 degrees. When the 45 minutes is up, remove the roast from the oven and allow it to rest for 10 minutes before serving. Carve in slices across the grain, using the tip of the knife to loosen the slices. No matter the weight of the rib roast, it will come out medium rare. Note: Burns uses Spiceology Prime Rib Rub and Rolfe Rub, both of which he orders online.

Bobby Burns - Corinth Cook of the Week, Daily Journal, 4/14/21

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A TASTE OF THE SEASON

26, DAILY JOURNAL Sweet and Sour Chicken 2 tbsp. vegetable oil 8 bone-in, skinless chicken thighs 1/2 cup orange juice 1/2 cup pineapple juice 1/3 cup soy sauce 1/3 cup firmly packed light brown sugar 2 tbsp. minced fresh ginger 3 tbsp. cider vinegar 3 tbsp. ketchup 1/2 tsp. dried red pepper flakes 2 garlic cloves, minced 1 tbsp. cornstarch Hot cooked basmati rice Heat oil in a large skillet over medium-high heat. Add chicken and cook 6 minutes or until browned on both sides, turning once. Combine orange juice and pineapple juice in a medium bowl. Spoon 1 tbsp. juice mixture into a small bowl; set aside.

Stir soy sauce, brown sugar, ginger, vinegar, ketchup, pepper flakes and garlic into remaining juice mixture; pour over chicken in skillet. Bring mixture to a boil. Reduce heat, cover, and simmer 35 minutes, turning chicken after 20 minutes. Whisk cornstarch into reserved 1 tbsp. juice mixture. Uncover chicken and pour in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens. Spoon rice onto a serving platter; top with chicken and sauce. Good served with snow peas.

Serves 4.

Mary Jane Jackson - Walnut Cook of the Week, Daily Journal, 3/31/21 Taco Seasoning 1 tbsp. chili powder 2 tsp. dried cumin 1 tsp. salt 1/2 tsp. black pepper 1/2 tsp. dried oregano 1/2 tsp. smoked paprika 1/4 tsp. onion powder 1/4 tsp. garlic powder Combine all ingredients and store until ready to use. This makes enough to season 1 pound of ground beef for tacos.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21 Tater Tot Casserole 1 lb. ground chuck 1/2 onion, chopped 1 can cream of mushroom soup 2 cups shredded Cheddar cheese 1 bag tater tots Brown the ground chuck and onion.

Drain. Add the cream of mushroom and stir to combine, Pour the beef mixture into a greased 9x13” casserole. Sprinkle with cheese. Top with

tater tots. Bake at 400 degrees.

Denia McCord - New Albany Cook of the Week, Daily Journal, 7/21/21 Texas Hash 2 tbsp. olive oil 1 cup diced onion 1 cup diced green bell pepper 1 tbsp. minced fresh garlic 1 lb. ground beef, 80/20 1/2 tsp. dry mustard 2 tsp. chili powder 2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1/2 cup uncooked long grain white rice 2 tbsp. tomato paste 1 (14.5-oz.) can diced tomatoes with juice 1 cup water 1 tsp. Worcestershire sauce 1 cup shredded cheddar cheese, optional In a skillet that has a tight fitting cover, heat olive oil over medium high.

Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook. Add rice and cook for 2 minutes letting rice absorb liquid.

Add tomato paste and cook for one minute. Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered. After 20 minutes, remove lid and fluff the mixture; then serve. If the mixture is too wet, cook for another few minutes with lid off.

If you are using cheese, sprinkle on top for last few minutes of cooking time with lid on.

Terry Self Crawford - Yukon, OK Tuna Noodle Casserole 4 boxes Kraft macaroni and cheese 1 stick butter 1 cup milk, or more 4 cans cream of mushroom soup 4 small cans tuna, drained 4 cans LeSueur green peas, drained Black pepper Boil noodles until tender. Drain.

Reserve cheese flavoring packets.

Combine hot macaroni with butter and stir until coated. Add milk and soups and stir to combine. Add tuna and peas and gently stir. Add cheese packets and stir until everything is incorporated. Season with lots of pepper. Serves 12. (This recipe is a family favorite comfort meal and is not keto-friendly or gluten-free.)

Lauren & Frank Gay-Ripley Cook of the Week, Daily Journal, 10/13/21

Tuscan Smothered Chicken 3 to 4 skinless, boneless chicken breast halves Salt and pepper Tony Chachere’s Creole seasoning 1 tbsp. minced garlic 1 jar of artichoke hearts (drained) 1 jar of sun-dried tomatoes (drained) 2 to 4 cups fresh spinach 2 cups shredded Mozzarella cheese In a 9x13-inch dish, season chicken with salt, pepper, Tony’s and garlic.

Top with artichoke hearts, sun-dried tomatoes, spinach and cheese. Bake at 375 degrees uncovered, for 20 minutes. Loosely cover pan with foil and cook another 20 to 25 minutes, or until chicken is cooked through.

Note: This can also be cooked on the grill. Season the chicken and grill it. Once chicken is almost finished, place tin foil on grill, put chicken on the tin foil, top with all the toppings and finish cooking.

Maggie Harp Edwards Smithville Cook of the Week, Daily Journal, 6/16/21 Upside Down Pizza 1 lb. ground chuck 1/2 onion, chopped Garlic salt 1 (14 oz.) jar pizza sauce 2 cups shredded Cheddar cheese 2 cups shredded Mozzarella cheese 1 (8 ct.) can flaky biscuits Place ground chuck and onion in a skillet. Season with garlic salt. Cook until meat is brown and crumbly and onion is tender. Drain. Combine the meat mixture with the jar of pizza sauce and stir to mix. Pour into a greased 9x13” casserole. Sprinkle with Cheddar and Mozzarella cheeses. Pull each biscuit apart into 2 or 3 rounds. Place on top of cheeses.

Bake at 400 degrees until biscuits are browned, about 20 minutes.

Denia McCord - New Albany Cook of the Week, Daily Journal, 7/21/21 Western BBQ 4 lbs. boneless beef roast, cubed Salt and pepper to taste In Dutch oven, cover with water and cook uncovered for 2 hours or until done. Keep meat covered in liquid while cooking. Take meat out of liquid and cut with shears. Return meat to liquid.

In another pan, mix the following: 1 cup ketchup 5 tbsp. A1 Sauce 5 tbsp. Worcestershire Sauce 1/2 cup brown sugar

1 tsp. yellow mustard 5-7 tbsp. liquid smoke (optional) Add this mixture to the meat and liquid. Cook until most of the liquid is absorbed. Serve on hamburger buns or your favorite rolls.

Terry Self Crawford - Yukon, OK Wild Turkey Pecan Pasta 1 1/2 cups all-purpose flour plus 2 tbsp., divided Salt and pepper 1 wild turkey breast OR half of a store-bought turkey breast, cut in bite-size pieces 1 cup buttermilk Oil for frying 3/4 cup chopped onion 2 garlic cloves, minced 2 cups sliced fresh mushrooms 1/2 stick unsalted butter 2 tbsp. plus 1 3/4 cups heavy cream, divided 2 tbsp. chicken bouillon granules, dissolved in water according to package directions 3/4 cup grated Parmesan cheese 4 oz. cream cheese, softened 8 oz. angel hair pasta, broken into thirds 1 cup toasted pecans In a small bowl, combine 1 1/2 cups flour, salt and pepper. Lightly coat the turkey breast pieces in this mixture.

Dip turkey pieces into the buttermilk and then back into the flour mixture.

Heat 1 inch oil in a large skillet over medium heat. Fry the turkey pieces to a light golden brown. Drain on paper towels. In a large skillet over medium heat, cook the onion, garlic and mushrooms in butter. In a small bowl, blend remaining 2 tbsp. flour with 2 tbsp. heavy cream. Add this to the onion mixture. Add the remaining 1 3/4 cups cream and the dissolved bouillon granules. Cook this mixture until thick. Add the Parmesan and cream cheese, stirring until melted.

Cook pasta until al dente. Add the pasta to the sauce mixture and spoon it into a 3-quart casserole.

Bake at 350 degrees until heated through. Remove from the oven and top pasta with the turkey bites and toasted pecans. Serves 6.

Teresa Gholston - Baldwyn Cook of the Week, Daily Journal, 5/12/21 Zesty Sausage/Sauce Dish 1 lb. Italian sausage, cut into 1/4” pieces 1 large onion, chopped (about 1 cup) 1 medium green pepper, diced (1 cup) 1 jar (28 oz.) Prego 3 cheese pasta sauce 4 1/2 cups hot, cooked macaroni

WEDNESDAY • NOVEMBER 17, 2021 In medium skillet, over medium heat, cook sausage, onion and pepper until sausage is no longer pink. Pour off fat. Add pasta sauce; heat to a boil.

Serve over macaroni. Top with grated Parmesan cheese. Serves 4 to 6.

Wanda Parmer - Tupelo Zesty Tilapia with Mushrooms 2 tbsp. butter, divided 2 tilapia fillets, halved Kosher salt and ground pepper 1 tbsp. lemon zest, divided Juice of 2 limes, divided 2 green onions, chopped 1 (8 oz.) pkg. mushrooms, sliced (can use less) Melt 1 tbsp. butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes. Flip the tilapia, and season with kosher salt and pepper.

Sprinkle with remaining lemon zest, and cover with remaining lime juice.

Stir remaining butter, green onions, and mushrooms into the skillet.

Continue cooking 5 minutes, or until fish is easily flaked with a fork.

Cindy & Malcolm McAuley - Tupelo Cook of the Week, Daily Journal, 4/28/21

Apple Salad 1 (20 oz.) can crushed pineapple 1 cup sugar 1/2 cup flour 3 to 4 apples, unpeeled and chopped 1 (12 oz.) container whipped topping 1 cup chopped pecans In a saucepan, combine pineapple with juice, sugar and flour and boil until thick. Remove from heat and let cool. Pour into serving dish. Add chopped apples, whipped topping and pecans and stir to combine.

Refrigerate overnight.

Beverly Brooks - Houston Cook of the Week, Daily Journal, 2/17/21 Bacon Tomato Salad 1 pkg. (9 oz.) iceberg lettuce blend 3/4 cup shredded cheddar cheese 2 cups grape tomatoes, halved 3/4 cup cole slaw salad dressing 12 bacon strips, cooked and crumbled In a large bowl, toss together the lettuce blend and tomatoes. Drizzle

with dressing. Sprinkle with cheese and bacon.

Tina Christian - Tupelo Blackberry/Blueberry Congealed Salad 1 (20 oz.) can crushed pineapple, drained; reserve juice 1 cup water 1 (15 oz.) blueberries, drained; reserve juice 1 (6 oz.) pkg. blackberries or blueberries Jell-O (some people use cherry) Topping: 1 (8 oz.) cream cheese 1/2 pt. sour cream 1/2 cup sugar 1 cup nuts Combine juices of pineapple and blueberries to make 1 1/2 cups.

Add water. Heat to boiling and stir in Jell-O. Add fruit. Chill until set.

Topping: Cream together the cream cheese, sour cream and sugar.

Spread topping on top of salad. Add nuts on top.

Tina Christian - Tupelo Bobby’s Pimiento Cheese 1 cup Duke’s mayonnaise 2 (4 oz.) jars diced pimientos, drained 2 (8 oz.) pkgs. shredded sharp Cheddar cheese 1 tsp. Worcestershire sauce 1 tsp. Greek seasoning 1 tsp. lemon pepper 1 tsp. garlic powder 1 tsp. seasoning blend In a large bowl, combine all ingredients and mix until well combined.

Serve with celery sticks, crackers or on toasted bread with bread and butter pickles. This is particularly good when mixed in with grits for breakfast.

Bobby Burns - Corinth Cook of the Week, Daily Journal, 4/14/21 Broccoli Cauliflower Salad with Dried Cranberries and Pistachios 6 slices bacon 1 cup mayonnaise 1/4 cup sugar 2 tbsp. red wine vinegar 1/2 tsp. salt 1/4 tsp. pepper 3 cups coarsely chopped broccoli florets 2 cups coarsely chopped cauliflower 1 cup sweetened dried cranberries 1/2 cup chopped pistachios 3 tbsp. chopped red onion

WEDNESDAY • NOVEMBER 17, 2021 Cook bacon in a large skillet over medium-high heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

Meanwhile, combine mayonnaise, sugar, vinegar, salt and pepper in a large bowl, stirring until blended. Add bacon, broccoli, cauliflower, dried cranberries, pistachios and onion.

Toss until vegetables are coated.

Elizabeth “Libba” Saylors - Smithville Cook of the Week, Daily Journal, 5/5/21 Broccoli-Cauliflower Salad Salad: 1 bunch of broccoli florets, chopped 1 head cauliflower, chopped 1/2 cup golden raisins 1/2 cup craisins 1 cup chopped red onion 1 can of water chestnuts 1 lb. of bacon, cooked, drained and crumbled 2 cups shredded Cheddar cheese Dressing: 1 cup mayonnaise 1/2 cup sugar 1/4 cup red wine vinegar Place broccoli in the bottom of a clear serving bowl. Place cauliflower on top of broccoli. Add the other ingredients in layers – raisins, craisins, red onion, water chestnuts and bacon. Beat the mayonnaise, sugar and vinegar until well mixed and pour over the salad. Allow to marinate overnight. Add cheese before serving.

Donna Geno - Booneville Cook of the Week, Daily Journal, 1/27/21 Cabbage Salad 1 large head cabbage, shredded 1 green bell pepper, sliced paper thin 2 medium onions, thinly sliced and rings separated 1 medium jar diced pimientos, drained 1 cup vegetable oil 1 cup sugar 3/4 cup white vinegar 1 1/2 tsp. salt 1 tsp. celery seed In a large container, layer the cabbage, bell peppers, onions and pimientos, in that order. Do not stir.

In a sauce pan, combine oil, sugar, vinegar, salt and celery seed. Boil for 2 minutes. Pour hot dressing over cabbage mixture. Cover tightly and refrigerate at least 4 hours before serving. Covered and refrigerated, this recipe will keep indefinitely.

Serves 15.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21

Cherry Supreme Salad 1 can cherry pie filling 1 can crushed pineapple, drained 1 can fruit cocktail, drained 1 large Cool Whip 1 can Eagle Brand milk Mix all ingredients together in a large bowl. Cover and chill for several hours in refrigerator before serving.

Jan Helms - Saltillo Chicken Salad 1/2 to 3/4 cup sour cream 1/3 tsp. marjoram 1 tsp. coriander 1/4 tsp. dry mustard 1/4 tsp. ground cloves 1/2 tsp. ground red pepper 1/2 tsp. cumin Salt and pepper Garlic salt and seasoning salt 1 cup green seedless grapes OR 1 can pineapple tidbits, drained 2 whole roasted chickens, deboned and shredded 1 pkg. frozen peas 1/2 cup diced celery 1/2 cup dark raisins 1/2 cup sliced almonds, toasted 4 to 5 tbsp. chopped green onions, white and green parts 1 large OR 2 small cloves garlic, minced The day before you’re ready to serve, combine sour cream and spices. Mix well and refrigerate overnight. The next day combine the sour cream mixture with the grapes or pineapple, chicken, peas, celery, raisins, almonds, green onions and garlic. Serves 10.

Vicki Stephens - Wheeler Cook of the Week, Daily Journal, 9/15/21 Chicken Salad 6-8 cooked and chopped chicken breasts 1 cup chopped pecans 1 chopped red delicious apple 4 boiled eggs 1 cup red grapes (cut in half) 3/4 cup chopped, washed gherkins pickles

A TASTE OF THE SEASON 3 tbsp. vinegar 2 to 4 tbsp. mayonnaise Salt and pepper to taste Mix corn, onion, tomato, bell pepper, cabbage and relish. Mix vinegar and mayonnaise together. Toss with vegetables and chill. Serves 4 to 6.

Wanda Parmer - Tupelo Cornbread Salad 2 (8 to 9”) skillets cooked cornbread 2 ribs celery, chopped 1 large green bell pepper, chopped 1 (2 oz.) jar chopped pimientos 1 cup chopped green onions, with tops 1/2 cup pecans, chopped 1 large tomato, chopped, or cherry tomatoes to taste 2 cups mayonnaise Salt and pepper Crumble cornbread into a large bowl.

Add celery, green pepper, pimentos, green onions, pecans and tomatoes and toss gently. Gently stir in mayonnaise. Add salt and pepper to taste.

Refrigerate overnight. Serves 6 to 8.

Margaret Anne Sample Robbins Pontotoc Cook of the Week, Daily Journal, 6/2/21 Crunchy Pea Salad with Bacon and Cashews 1/2 cup mayonnaise 4 tsp. vinegar 1 tsp. sugar Ground pepper 1/4 tsp. soy sauce 1/4 tbsp. Worcestershire sauce 1 (10 oz.) box frozen sweet peas, thawed and drained 1 cup cashews 1/4 cup chopped green onions 1 lb. bacon, cooked and crumbled 1 cup dried cranberries, such as Craisins

1 quart Hellmann’s mayonnaise Mix all together. I shred and pull the chicken with my hands to get a very fine texture.

Rosemary Rutledge - Tupelo

Whisk together mayonnaise, vinegar, sugar, pepper, soy sauce and Worcestershire. Place peas, cashews, onions, bacon and Craisins in a serving bowl. Pour mayonnaise mixture over all and toss well to combine. Chill at least 1 hour before serving.

Teresa Gholston - Baldwyn Cook of the Week, Daily Journal, 5/12/21

Corn Slaw 1 (12 oz.) can white shoepeg corn, drained 3 green onions with tops, finely diced 1 tomato, finely diced 1/2 green bell pepper, finely diced 2 cups chopped cabbage 1 tbsp. sweet pickle relish

Dreamy Lime Salad 2 pkgs. lime Jello 2 cups boiling water 1 cup cold water 1 pt. cottage cheese 1 flat can pineapple and juice, separated 4 tbsp. vinegar

1 pkg. Dream Whip 1 tsp. vanilla Dissolve lime gelatin in boiling water. Add cold water and pineapple juice. Let set until consistency of egg whites. Fold in cottage cheese, pineapple and vinegar. Prepare Dream Whip with milk (according to pkg. directions) and vanilla. Fold into gelatin mixture. Chill in refrigerator until set.

Jan Helms - Saltillo English Pea Casserole 2 cans English peas 1 onion 1 jar pimento 2 hard boiled eggs 1 bell pepper 2 cups mayonnaise Use your judgement on adding sweet pickles. In Pyrex dish, mix all ingredients together. (Mother carried this to every potluck she went to!)

In Memory of My Mom, Betty Orsborn Tina Christian - Tupelo Frost Peach Salad 1 (10 oz.) pkg. frozen sliced peaches 1 (3 oz.) pkg. orange gelatin 1 cup boiling water 1/4 tsp. almond extract 2 cups non-dairy whipped topping Thaw, drain, and chop peaches, reserving sugar syrup. Dissolve gelatin in boiling water. Add water to reserved syrup to make 1 cup, and combine with gelatin. Add extract and blend well. Chill until bowl and mixture are cool (30 minutes). Stir in peaches and topping. Freeze in 8” square dish or lined muffin tins.

Serves 8.

Wanda Parmer - Tupelo Frozen Fruit Salad 1 (8 oz.) cream cheese 1/2 cup sugar 3 bananas, chopped 1 (20 oz.) can crushed pineapple, drained 10 oz. fresh strawberries 1/2 cup nuts, chopped 1 (8 oz.) whipped topping Beat cream cheese and sugar together. Add bananas, pineapple and strawberries. Fold in nuts and whipped topping. Pour mixture into a greased 9x13-inch casserole and freeze. Take out of freezer 30 minutes before serving.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21

DAILY JOURNAL, 27 Frozen Fruit Salad 8 oz. cream cheese 13 oz. Cool Whip 20 oz. crushed pineapple 1 cup chopped nuts 10 oz. frozen strawberries 3/4 cup sugar 2-3 bananas

8 oz.

1 cup black olives, preferably Kalamata or oil-cured 1 finely chopped green onion 1 finely chopped garlic clove 1 large bunch of spinach, about 1 lb., washed, chopped Zest and juice of a lemon

Mix cream cheese and sugar until creamy. Add mashed bananas, strawberries and pineapple with juice. Fold in Cool Whip and nuts.

Freeze in lined muffin cups.

Rosemary Rutledge - Tupelo

1. Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the blackeyed peas. Let them cook slowly, uncovered, until they are done, anywhere from 30 minutes to an hour, depending on how old the peas are.

Don’t let the water simmer. 2. Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice. Mix well. 3. When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking.

Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many. 4.

Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table. *Note: You can substitute canned black-eyed peas for the dry peas.

Use approximately two (15-oz.) cans.

Rinse thoroughly. I have always used canned peas for mine. Skip step 1 & step 3 in the instructions.

Terry Self Crawford - Yukon, OK

Garden Salad 1 head of lettuce Baby carrots Broccoli Cauliflower Cherry tomatoes Croutons Shredded cheese Dressing Chop lettuce finely. Slice carrots in small pieces. Finely chop broccoli and cauliflower. Place in a serving bowl and top with quartered cherry tomatoes. Garnish with croutons and shredded cheese and drizzle with dressing of your choice.

Barry Johnson - Pontotoc Cook of the Week, Daily Journal, 3/3/21 Gran’s Potato Salad 6 medium-large red potatoes, cooked and cubed 3 boiled eggs, peeled and chopped 1 small onion, diced 1 cup diced celery 1 green bell pepper, diced 1/2 cup dill relish 3/4 cup Duke’s mayonnaise 1 cup Thousand Island dressing 1 tsp. mustard 1 tsp. salt 1/2 tsp. pepper 1 tsp. garlic powder 1 tsp. seasoning blend Combine potatoes, eggs, onion, celery, bell pepper and dill relish in a large bowl. Mix well. In another bowl, combine mayonnaise, Thousand Island dressing, mustard, salt, pepper, garlic powder and seasoning blend. Mix well. Pour over the potato mixture and mix thoroughly Bobby Burns - Corinth Cook of the Week, Daily Journal, 4/14/21 Greek Black Eyed Pea Salad 2 cups dry black-eyed peas* Salt 1 pkg. feta cheese, about 7 oz.

1 jar sun-dried tomatoes in oil, about

Greek Pasta Salad 1 box Angel Hair pasta (cooked) 1 large jar diced pimento (drained) 1 can chopped black olives (drained) 1 small jar mushrooms (drained) 6 green onions (chopped) 6 oz. feta cheese, (crumbled) 3 tbsp. Cavender Greek seasoning 3 tbsp. mayonnaise 1/2 cup of olive oil Mix all together. Let season for 24 hours before serving.

Rosemary Rutledge - Tupelo

A TASTE OF THE SEASON

28, DAILY JOURNAL Greek Pasta Salad 1 box bowtie pasta 1 (4 oz.) jar pimientos, drained 1 (4 oz.) can sliced black olives, drained 1 (5 to 6 oz.) bag shredded Parmesan cheese Chopped pepperoni (optional) 1/2 cup olive oil Juice of 1 lemon Cavender’s Greek seasoning Boil pasta according to package directions and drain. Toss pasta with pimientos, black olives, Parmesan cheese and pepperoni, if using. In a small mixing bowl, whisk together the olive oil, lemon juice and Cavender’s seasoning. Pour dressing over pasta and stir to combine.

Maggie Harp Edwards - Smithville Cook of the Week, Daily Journal, 6/16/21 Green Grape Salad 2 cups green grapes, halved 2 large firm bananas, sliced 1 cup chopped walnuts 1/2 cup blue cheese salad dressing 6 tbsp. mayonnaise 4 tsp. honey In a small bowl, combine grapes, bananas, and walnuts. In a small bowl, whisk the salad dressing, mayonnaise and honey. Pour over grape mixture and toss to coat. Chill until serving.

Tina Christian - Tupelo Herbed Potato Salad 2 lbs. potatoes 1/3 cup chopped onion 1 1/2 cups diced celery 1 1/2 tsp. salt 2 tsp. dried dill weed 1/4 tsp. tarragon leaves 2/3 cup mayonnaise, or more 1 tbsp. yellow mustard 1 tbsp. vinegar 1/4 tsp. hot pepper sauce Lettuce leaves, tomato wedges, fresh dill sprigs Cook potatoes in skins until tender.

Peel and dice. Add onion and celery.

Sprinkle with salt, dill and tarragon.

Mix together mayonnaise, mustard, vinegar and hot pepper sauce. Add to potato mixture and mix lightly.

Cover and chill. To serve, arrange lettuce leaves in a salad bowl. Spoon in the potato salad. Circle with tomato wedges and garnish with fresh dill sprigs. Serves 8.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21

Honey Dressing 2/3 cup safflower oil 1/3 cup apple cider vinegar 2 tbsp. honey 2 tbsp. soy sauce 1/2 tsp. dry mustard 1/2 tsp. salt 1/2 tsp. garlic salt 1/8 tsp. cayenne pepper 3 grinds fresh black pepper Combine oil, vinegar and honey and stir until the honey is dissolved. Add soy sauce and spices. Makes 1 cup.

Serve over any type of salad.

Judy Jones - Belden Cook of the Week, Daily Journal, 2/3/21 Mike’s Hot Potato Salad Red potatoes, skin on or off, cubed and boiled Hard-boiled eggs, diced Dill pickle relish Celery salt Mayonnaise Durkee sauce Combine all ingredients, to taste, while potatoes are hot. The key to this recipe is that it has to be hot.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21 Mom’s Chicken Pasta Salad 6 boneless chicken breast halves 7 oz. vermicelli 1 jar baby corn, cut in half 1 can artichoke hearts, quartered 1 large jar sliced mushrooms, drained 1/2 bunch green onions, chopped 1 can sliced black olives, drained (optional) 1 small bottle Wishbone Italian dressing 1 packet Good Seasons Italian dressing mix 1 cup cherry tomatoes, halved 1 small pkg. sunflower seeds Boil chicken in water until done.

Remove chicken and when cool, cube it. Cook the vermicelli in the chicken broth. Mix cubed chicken with cooked, drained pasta in a large serving bowl. Add corn, artichoke hearts, mushrooms, green onions and black olives, if using. Combine Wishbone dressing and dry Italian dressing and pour over all. Mix well.

Refrigerate overnight. Just before serving, add tomatoes and sunflower seeds.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21

Orange-Almond Salad Dressing: 1/4 cup vegetable oil 2 tbsp. sugar 2 tbsp. vinegar 1/4 tsp. salt 1/8 tsp. almond extract Salad: 6 cups mixed greens 3 medium oranges, peeled, seeded and sliced, OR canned Mandarin oranges 1 cup chopped celery 2 tbsp. sliced green onions 1/3 cup slivered almonds Dressing: Combine oil, sugar, vinegar, salt and almond extract in a small jar. Shake to incorporate.

Set aside. Salad: Combine greens, oranges, celery, onions and almonds.

Drizzle desired amount of dressing over all. Note: For a Feta-Pear Salad, use the same salad dressing, minus the almond extract. Use sliced fresh pears instead of oranges.

Sprinkle with walnuts instead of almonds.

Margaret Anne Sample Robbins - Pontotoc Cook of the Week, Daily Journal, 6/2/21 Pasta Salad A great way to use leftover pasta.

Spirals and shells work especially well in this main dish salad that’s also a good buffet dish with broiled chicken, roast beef or fish.

2 cups cooked pasta 2 cups shredded salad greens 1 cup broccoli flowerets, lightly steamed 1 chopped tomato 1/4 cup each sliced black and green olives 4 oz. shredded cheddar cheese Dressing: 1/2 cup olive oil 1/4 cup wine vinegar 1/2 cup low-fat yogurt 2 tsp. minced garlic 1 tsp. black pepper 1/2 tsp. dill Toss pasta with dressing and spices.

Let stand to develop flavors. Arrange tomatoes and broccoli on top of salad greens. Top with past mixture.

Sprinkle with olives and cheese.

Serve chilled. 4 servings.

Margaret Baker - Tupelo Pimiento Cheese 1 (8 oz.) block extra sharp Cheddar cheese 1 (8 oz.) block sharp Cheddar cheese 1 (8 oz.) block Pepper Jack cheese 1 large jar diced pimiento Garlic salt

Small amount of grated onion OR onion juice from a bottle 2 tbsp. lemon juice Hellmann’s mayonnaise to taste Grate the cheese by hand. Combine it with remaining ingredients. Refrigerate.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21 Poppyseed Coleslaw 16 oz. bag tri-color coleslaw mix 8 1/4 oz. can mandarin oranges, drained 8 oz. canned pineapple chunks, drained 1/2 cup poppy seed salad dressing 1/2 cup sour cream In a large mixing bowl, combine coleslaw mix and fruit. In a small bowl, stir together poppy seed dressing and sour cream. Pour over slaw. Mix and toss. Chill in the refrigerator for 1 hour before serving.

June Jordan - Tupelo Roasted Potato Salad 5 lbs. potatoes, unpeeled, quartered 1 lb. bacon 3 hard-boiled eggs, chopped 1 bunch green onions 16 oz. jar Miracle Whip salad dressing Bake potatoes in a baking pan sprayed with nonstick cooking spray for 30-35 minutes, or until tender.

Cook bacon in a large skillet until crisp. Drain bacon. When cooled, crumble. Set aside. Mix all ingredients in a large serving bowl. Toss well and serve.

June Jordan - Tupelo Salad Dressing 1/2 cup red wine vinegar 3/4 cup sugar 1 cup vegetable oil 1/4 tsp. white pepper 1/2 tsp. salt 1/2 tsp. paprika 2 cloves crushed or minced garlic

WEDNESDAY • NOVEMBER 17, 2021 1/2 cup broccoli 3 tbsp. chopped onion 1/2 cup chopped red pepper 1/2 cup sugar 1/2 cup vinegar Rinse sauerkraut and mix with vegetables. Mix sugar and vinegar.

Heat until sugar is melted. Pour over mixture of sauerkraut and vegetables. Chill in refrigerator for at least 24 hours. Keeps several days in refrigerator. Serves 6 to 8.

Wanda Parmer - Tupelo Seven-Up Salad 1 pkg. lime Jell-O 1 pkg. lemon Jell-O 1 cup apple sauce, heated 2 small bottles Seven-Up Juice and grated rind of 1 orange Dissolve lime and lemon Jell-O in apple sauce, cool. Add remaining ingredients, stir well. Pour in mold.

Chill until firm.

Tina Christian - Tupelo Spinach-Strawberry Salad Salad: Fresh spinach Romaine lettuce, chopped Head of broccoli, cut in florets Chopped walnuts 6 green onions, chopped 1 qt. fresh strawberries, chopped Dressing: 1 cup canola oil 1 cup sugar OR Splenda 1/2 cup red wine vinegar 3 tbsp. light soy sauce Combine spinach, romaine, broccoli florets, walnuts, onions and strawberries in a serving bowl. In a jar with a lid, combine oil, sugar, vinegar and soy sauce and shake well. Pour dressing over salad (you may not need it all).

Mary Jane Jackson - Walnut Cook of the Week, Daily Journal, 3/31/21

Mix ingredients well in a blender.

Store dressing in the refrigerator.

Good on a salad made with lettuce, fresh strawberries, mandarin oranges and toasted pecan pieces. Can add grilled chicken.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21

Strawberry Pretzel Salad 2 cups crushed pretzels 3/4 cup butter, melted 3 tbsp. white sugar 1 (8 oz.) pkg. cream cheese, softened 1 cup white sugar 1 (8 oz.) carton frozen whipped topping, thawed 2 (3 oz.) pkgs. strawberry gelatin 2 cups boiling water 2 (10 oz.) pkgs. frozen strawberries

Sauerkraut Salad 1 (16 oz.) jar sauerkraut 1/4 cup cauliflower

Directions: Preheat oven to 400 degrees. Stir together crushed pretzels, melted butter and 3 tbsp. white sugar; mix well and press mixture

into bottom of 9x13” baking dish.

Bake 8-10 minutes, until set; set aside to cool. In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping.

Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.

Refrigerate until set.

Terry Self Crawford - Yukon, OK Strawberry Salad 2 pkgs. cherry Jello 1 cup boiling water 1 cup cold water 1 large can crushed pineapple, drained 3 bananas – mashed 1 (16 oz.) carton frozen sliced strawberries, sweetened, thawed & drained 1 (8 oz.) sour cream Put both packages of cherry Jello in bowl. Add 1 cup boiling water, stir until dissolved. Add cold water. Add mashed bananas, crushed pineapple (drained), and sliced strawberries (thawed & drained). Stir. Pour half into bottom of bowl. Put in freezer for approximately 30 minutes until jelled (not frozen). Spread sour cream on top of this layer. Then pour other half on top. Put in refrigerator (not freezer) until completely jelled.

Jan Helms - Saltillo Summer Salad 3 large tomatoes, cut in bite-size pieces 1 large cucumber, cut in bite-size pieces 1 red onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped Salt and pepper 1 cup French dressing (not the creamy kind) 1/4 to 1/2 cup vinegar Combine tomatoes, cucumber, onion and bell peppers and season with salt and pepper. Whisk dressing and vinegar together and pour over vegetables. Mix until well combined.

Refrigerate until ready to serve, at least a couple of hours.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 Sweet and Sour Macaroni Salad 16 oz. elbow macaroni, cooked and drained 1 tsp. olive or canola oil 1 can sweetened condensed milk

WEDNESDAY • NOVEMBER 17, 2021 1/2 cup vinegar 2 cups mayonnaise 5 tbsp. sugar 1 small green bell pepper, chopped 4 medium-large carrots, grated 1 medium onion, chopped Boil macaroni in water until tender.

Drain, then add oil and stir to keep it from sticking together. Set aside.

Combine sweetened condensed milk, vinegar and mayonnaise and mix well. Add sugar and mix well.

Add cooked, drained macaroni, bell pepper, carrots and onion, and stir to combine. Cover and refrigerate overnight.

Betty Richardson - Falkner Cook of the Week, Daily Journal, 9/22/21 Tortellini Salad 1 (9 oz.) pkg. fresh or frozen cheese tortellini 1 1/2 cups broccoli florets 1/2 cup chopped fresh parsley 1 (6 oz.) jar marinated artichokes, drained 3 green onions, chopped 2 1/2 tsp. chopped fresh basil 3/4 cup or more Italian dressing 1/2 packet Good Seasons Zesty Italian salad dressing mix Grated Parmesan cheese Cherry tomatoes, halved Cook tortellini according to package directions. Rinse in cold water and drain well. In a large serving bowl, combine tortellini with broccoli, parsley, artichokes, onions, basil, Italian dressing and dry Italian dressing mix.

Chill. Just before serving, toss with Parmesan cheese and tomatoes.

Donna Geno - Booneville Cook of the Week, Daily Journal, 1/27/21 Tri-Color Rotino with Chicken and Vegetables Dressing: 1 cup olive oil 1/2 cup red wine vinegar 1 cup mayonnaise 2 tbsp. lemon juice 2 tbsp. dried dill weed Pasta: 2 lbs. cooked, chopped chicken 6 cups tri-color rotini pasta, cooked and drained 1 cup chopped celery 1 cup chopped green bell peppers 2 cups fresh broccoli florets 1 (4 oz.) jar chopped pimientos, drained 2 tbsp. Creole seasoning 2 1/2 tsp. salt Combine oil, vinegar, mayonnaise, lemon juice and dill weed in a medium bowl and whisk to combine.

Toss chicken with pasta, celery, bell peppers, broccoli, pimientos, Creole seasoning and salt. Add desired amount of dressing and toss. Refrigerate at least 6 hours before serving.

Sherry McKenzie - Tupelo Cook of the Week, Daily Journal, 5/26/21 Vinegar Coleslaw This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.

Ingredients: 1 large head of cabbage, finely shredded 1 medium bell pepper, finely chopped 1 medium sweet onion, finely chopped 2 carrots, grated Dressing: 1 cup sugar 1 tsp. salt 2/3 cup vegetable oil 1 tsp. dry mustard 1 tsp. celery seed 1 cup cider vinegar Preparation: Combine coleslaw vegetable ingredients: chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. In a sauce pan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well.

Cover and refrigerate until thoroughly chilled. Enough slaw for 8 to 10 servings. Delicious with pulled pork!

Terry Self Crawford - Yukon, OK Watergate Salad 1 small box pistachio instant pie filling 1 (15 oz.) can crushed pineapple, with juice 1 (12 oz.) tub whipped topping 1 to 2 cups white mini marshmallows 1/2 cup chopped walnuts OR pecans Combine dry pie filling and pineapple. Stir in whipped topping, marshmallows and nuts. Refrigerate.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Wild Rice Salad with Cranberries and Pecans 1 cup brown rice wild rice mix 1/2 tsp. salt 2 1/3 cups water 1/2 cup dried cranberries 1/2 cup chopped pecans (toasted or untoasted) 1/4 cup sliced green onions 1 tbsp. lemon juice 2 tbsp. olive oil 1 tsp. orange zest

A TASTE OF THE SEASON Salt and freshly ground pepper In a saucepan, bring rice, salt and water to a boil. Reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature. In a medium-sized serving bowl, mix the rice with the dried cranberries, pecans and green onions. In a jar, mix the lemon juice, olive oil, orange zest, and salt and pepper to taste. Shake to combine.

Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or at room temperature.

Serves 4 to 6.

Margaret Anne Sample Robbins - Pontotoc Cook of the Week, Daily Journal, 6/2/21

2x4 Soup 2 cans pinto beans 1 can Ro-tel tomatoes 2 cans minestrone soup 2 lbs. ground beef, browned 1 lb. processed cheese, cubed In a large pot, combine beans, tomatoes, soup and browned ground beef.

Heat, but do not boil. Add cheese and stir until melted in soup.

Charlotte Davis - Frankstown Cook of the Week, Daily Journal, 9/29/21 8-Can Chicken Soup 15 Minutes to Prepare Serves 6-8 Ingredients: 1 (15 oz.) can pinto beans, rinsed and drained 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can sweet corn kernels, drained 1 (14.5 oz.) can diced tomatoes 1 (12.5 oz.) can chicken breast, drained and shredded 1/2 (15 oz.) can green enchilada sauce (or 1 (10 oz.) can) 1 (4 oz.) can diced green chiles 1 (14 oz.) can low-sodium chicken broth 1 (1 oz.) packet taco seasoning 1/2 tsp. cumin, optional 1/2 tsp. chili powder, optional 1/2 tsp. garlic powder, optional 1/2 tsp. onion powder, optional Kosher salt and freshly ground pepper, to taste Garnish options: Sour cream, tortilla chips, avocado Preparation: 1. Place pinto beans,

black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high. 2. Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder; then add salt and pepper, if desired. Taste and adjust seasoning, if necessary. 3.

Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached. 4. Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy! **Instead of the optional spices listed above, I use a packet of Ranch dip mix(not buttermilk style). Instead of chicken broth and chicken, you may use 1 lb. browned and drained ground beef and a can of beef broth.

Terry Self Crawford - Yukon, OK Chili 1 lb. ground beef 1 lb. ground sage sausage 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 small yellow onion, chopped 2 cans ranch-style beans 2 cans Ro-tel tomatoes 1 (6 oz.) can tomato paste 1 Three-Alarm Chili kit Cook meats, peppers and onion in a skillet; drain grease, then place meat mixture in a Crock Pot. Add beans, tomatoes, tomato paste and chili kit, and cook on low until chili is warm.

The longer it cooks, the better.

Noah Bass - Guntown Cook of the Week, Daily Journal, 4/21/21 Corn Chowder 1/2 lb. bacon, diced 1 medium onion, chopped 1/2 cup chopped celery 2 tbsp. flour 4 cups milk 1 (16 oz.) can cream style corn 1 (16 oz.) can tiny whole potatoes, diced 1/2 tsp. salt 1/4 tsp. black pepper Snipped parsley Paprika In large sauce pan, fry bacon until crisp; remove and drain. Pour all but 3 tbsp. drippings from sauce pan.

Add onion and celery to drippings in pan. Cook and stir until onion is tender. Remove from heat; blend in flour. Cook over low heat until mixture is bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn, potatoes, salt and pepper; heat through. Stir in bacon. Sprinkle each serving with parsley and paprika. Makes 6 to 8 servings.

Wanda Parmer - Tupelo

DAILY JOURNAL, 29 Creamy Potato Hamburger Soup 1 1/2 lbs. ground beef 1 onion, diced 1 tbsp. minced fresh garlic 6 cups chicken broth 6 potatoes, peeled and diced 2 cups frozen mixed vegetables 1 tbsp. dried basil 2 tsp. dried parsley 1 1/2 cups evaporated milk 2 tbsp. cornstarch 8 oz. processed cheese, cubed In a skillet, brown beef with onion and garlic. Drain and place in Crock-Pot. Add broth, potatoes, frozen vegetables, basil and parsley.

Cook on low heat for 6 to 8 hours or on high for 3 to 4 hours, or until potatoes are tender. Whisk together evaporated milk and cornstarch and add to Crock-Potto thicken the soup.

Add processed cheese and stir to melt. Serves 10. NOTE: This can also be cooked in a large pot on the stove top.

Beverly Brooks - Houston Cook of the Week, Daily Journal, 2/17/21 Crock Pot Chili 1 lb. ground beef 1 tbsp. Worcestershire sauce 2 onions, chopped 1 clove garlic, minced 2 bell peppers, chopped 1 (8 oz.) can tomato sauce 1 (6 oz.) can tomato paste 1/3 cup water 1 1/2 tbsp. chili powder 2 cans red kidney beans Brown ground beef, onions and garlic in iron skillet; put in crock pot with all other ingredients, except beans.

Cook on low setting 8-10 hours. Add beans last hour. (One thing good about this dish, you can’t overcook it!! Can double recipe if needed.)

In Memory of My Mother, Nita Anglin Jan Helms - Saltillo Gazpacho This cold soup of Spanish origin is a delight on hot, summer evenings as a first course. Or add crusty bread and you have a terrific light meal.

Plain, low-fat yogurt or the new nonfat sour cream makes an excellent garnish.

2 cups cold water 1 large clove garlic, chopped 1 tsp. salt 4 tbsp. olive oil 2 tbsp. wine vinegar 4 cups fresh tomatoes, chopped 3 tbsp. minced onion 1/2 tsp. hot pepper sauce or more, to taste

1 cup seasoned croutons, for garnish Blend all ingredients, except croutons, in a blender or food processor.

Marinate in the refrigerator for 1 hour.

Serve chilled topped with croutons.

4 servings.

Margaret Baker - Tupelo Gumbo 1 green bell pepper, diced 1 yellow onion, diced 3 to 4 ribs celery, diced 1 (14 oz.) andouille sausage, sliced 3 to 4 cloves garlic, minced 2 tbsp. Cajun seasoning,* divided 1/3 cup vegetable oil 1/2 heaping cup flour 1 (32 oz.) carton chicken broth 2 to 3 large chicken breast halves, boiled and shredded Sliced okra In a large pot, saute bell pepper, onion, celery and sausage. When almost done, add the garlic and a little Cajun seasoning. Remove sausage and veggies from pot and set aside. Add oil and flour to the pot and cook over medium heat, stirring constantly, until the roux is a deep brown color. Add broth and stir until smooth. Add sauteed sausage and veggies back to the pot, along with shredded chicken, remaining Cajun seasoning and okra. Bring to a boil, then reduce heat and simmer for 45 minutes. Serve over rice or grits. *Note: Look for my Cajun Seasoning recipe in the Appetizers section of this cookbook.)

Brooke Orsborne - Baldwyn Cook of the Week, Daily Journal, 8/11/21 Hot Dog Potato Soup 2 cans ready to serve chunky baked potato with cheddar and bacon bits soups 4 hot dogs, halved lengthwise and sliced 1 cup (4 oz.) shredded cheddar cheese 1 cup frozen corn 1 cup milk In a large microwave-safe bowl, combine the ingredients. Cover and microwave on high for 8-10 minutes or until heated through, stirring every 2 minutes.

Tina Christian - Tupelo

A TASTE OF THE SEASON

30, DAILY JOURNAL Italian Wedding Soup 1 whole chicken 3 large whole carrots 1 onion 1 rib celery 6 large cloves of garlic 1 lb. lean ground beef 1 scant cup Progresso bread crumbs 4 eggs, divided Salt and pepper 1 large bunch Swiss chard, endive, escarole OR kale 1/2 cup grated Parmesan cheese Cook chicken with carrots, onion, celery and garlic in boiling water to cover. When done, remove chicken from broth and when cool, take chicken off bones. Using an immersion blender, blend cooked carrots, onion, celery and garlic in the broth.

Make tiny meatballs (about the size of a marble) with ground beef, bread crumbs, 1 egg, and salt and pepper.

Bake the meatballs at 350 degrees until done. Cut up greens in bitesized pieces and add to broth. Add chicken and cooked meatballs and bring to a boil. At the last minute, stir the remaining 3 eggs into the boiling broth. They will cook immediately.

Stir and remove from heat. Add cheese onto top of each serving.

This feeds a crowd.

Margaret Anne Sample Robbins Pontotoc Cook of the Week, Daily Journal, 6/2/21 Jennifer’s Chicken Tortilla Soup 3 boneless, skinless chicken breast halves, cubed 2 to 3 tbsp. oil 1 pkg. taco seasoning 2 cups shredded Velveeta cheese 1 pint cream 1 can Mexicorn, drained 1 can white beans, drained 1 can black beans, drained 1 can Ro-tel tomatoes 2 cans fiesta nacho cheese soup Water, as needed Salt and pepper 1 small bag flour tortillas, cut into bite-size pieces Crushed tortilla chips, sour cream, for garnish In a large soup pot, saute chicken in a few tbsp. of oil, until cooked through. Add taco seasoning and stir to combine. Add cheese, cream, corn, beans, tomatoes and cheese soup, and enough water to make a soupy consistency. Season with salt and pepper. Add in flour tortilla pieces and cook until tender, about 20 to 30 minutes, stirring constantly to prevent sticking. Garnish with tortilla

chips and sour cream. Avocado or salsa can also be used as a garnish.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 Jennifer’s Taco Soup 2 lbs. ground beef 1 pkg. taco seasoning 1 pkg. ranch dressing mix 1 can Mexicorn, drained 2 cans Ro-tel tomatoes 2 (8 oz.) cans tomato sauce 1 can black beans, drained 1 can white beans, drained Water, if needed Tortilla strips, sour cream, shredded Cheddar and avocado slices, to serve In a large soup pot, brown the ground beef, then drain. Add seasonings, corn, tomatoes, tomato sauce and beans. Add water to thin, if needed. Simmer 20 to 30 minutes, stirring constantly to prevent sticking.

Garnish with tortilla chips, sour cream, shredded Cheddar and avocado slices. Also good served with Fritos Scoops.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 Matzo Ball Soup 2 eggs 2 tbsp. vegetable oil 1 box Manischewitz matzo ball and soup mix (2 packets) 10 cups cold water In a bowl, blend eggs and vegetable oil. Add contents of matzo ball packet and stir with a fork until evenly mixed. Chill in refrigerator for about 15 minutes. Combine soup mix packet and cold water in a large pot and bring to a brisk boil. Remove chilled matzo ball mixture from the refrigerator. Wet your hands and form the batter into matzo balls, about 1-inch in diameter. Drop the matzo balls into the boiling soup and cover tightly.

Reduce heat and simmer until thoroughly cooked, about 20 minutes.

Mimi VanDevender - Tupelo Cook of the Week, Daily Journal, 10/6/21 Mushroom Soup 2 tbsp. olive oil 2 cloves garlic, chopped 1 lb. mushrooms, sliced 2 cups fresh tomatoes, chopped 3 cups chicken broth 1/2 tsp. salt 1/2 tsp. white pepper 1 tsp. dried oregano Grated Parmesan cheese

Heat oil in a large saucepan. Saute garlic and mushrooms for 5 minutes.

Add remaining ingredients and bring to a boil. Cover and simmer 30 minutes. Serve hot, sprinkled with grated Parmesan cheese, if desired. Makes 6 servings.

Margaret Baker - Tupelo Potato and Corn Chowder 1 tbsp. olive oil 2 medium carrots, peeled and chopped 2 ribs celery, chopped 1 yellow onion, chopped 3 cloves garlic, minced 1/4 cup all-purpose flour 1 tsp. dried thyme leaves 3 Yukon gold potatoes, peeled and diced 2 cups vegetable broth 2 cups milk 3 tbsp. nutritional yeast OR Parmesan cheese 1 cup fresh OR frozen corn kernels 1 tsp. salt 1/4 tsp. pepper Heat oil in a large sauce pan or Dutch oven. Add carrots, celery, onion and garlic and saute until soft.

Sprinkle flour and thyme over vegetables and stir to coat. Continue to stir until flour starts to brown. Stir in potatoes, broth, milk and nutritional yeast or Parmesan. Simmer until potatoes are tender. Add corn and season with salt and pepper. Heat through and let thicken.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21 Ranch Potato and Bacon Soup 6 strips bacon, diced 1 medium onion, chopped 5 large potatoes, peeled & diced in 1/2” cubes 4 cups chicken broth 4 cups milk Salt & pepper to taste 3 tbsp. powdered ranch dressing mix 1 cup sour cream 3 tbsp. flour Fry bacon until crisp in a soup pot over medium to high heat. Remove with a slotted spoon and set aside.

Saute onion in the bacon fat until softened. Add potatoes and broth.

Cover and simmer until potatoes are tender, 15 to 20 minutes. Mash about half the potatoes in the pot with a potato masher to help thicken soup.

Add milk, salt, pepper and ranch dressing mix. Heat through. Return bacon to pot. Remove from heat.

Whisk together the sour cream and flour. Stir sour cream mixture into the soup. Heat gently, but do not boil

or sour cream will separate. Yield: 8 servings.

In Memory of My Mother, Nita Anglin Jan Helms - Saltillo Shortcut Beef Stew 1 tbsp. vegetable oil 1 lb. boneless beef sirloin steak, cut into 1” cubes 1 can (10 1/2 oz.) condensed tomato soup 1 can condensed beefy mushroom soup 1 tbsp. Worcestershire sauce 1 bag (24 oz.) frozen vegetables for stew (potatoes, carrots, celery) In Dutch oven over medium-high, heat oil. Add beef and cook until browned, stirring often. Set beef aside. Add soups, Worcestershire and vegetables. Heat to a boil.

Return beef to pan. Reduce heat to low. Cover and cook 10-15 minutes or until vegetables are tender, stirring occasionally. Serves 4 to 6.

Wanda Parmer - Tupelo Smashed Potato Soup 3 1/2 lbs. potatoes, cut into 3/4” cubes 3/4 cup chopped yellow and/or red sweet pepper 1 1/2 tsp. bottled roasted garlic 1/2 tsp. black pepper 4 1/2 cups chicken broth 1/4 cup whipped cream, half and half or light cream 1 cup shredded cheddar cheese (4 oz.)

1/2 cup thinly sliced green onions, optional In a 4 to 6 qt. slow cooker, combine potatoes, sweet pepper, garlic and black pepper. Pour broth over all.

Cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.

Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and 1/4 cup green onions.

Wanda Parmer - Tupelo Tomato Basil Soup 1 stick butter 1 small onion, chopped 1 large carrot, chopped 1 clove garlic, minced 1 (14.5 oz.) can San Marzano tomatoes 1 (14.5 oz.) can chicken broth 2 tbsp. chopped fresh basil 1 tbsp. tomato paste 1 tbsp. sugar Salt and pepper 1/2 cup half-and-half 1/4 cup shredded Parmesan cheese

WEDNESDAY • NOVEMBER 17, 2021 Sour cream, shredded Cheddar cheese and croutons, for topping In a large pot, melt butter and saute onion, carrot and garlic until tender.

Add tomatoes, broth, basil, tomato paste, sugar and salt and pepper.

Bring to a boil, then reduce heat and simmer for about 30 minutes.

Allow soup to cool, then transfer to a blender. Puree until soup is smooth, adding cream and cheese at the end. (You may need to do this in batches). Transfer soup back to pot and reheat. Top with a dollop of sour cream, shredded Cheddar cheese and croutons. Good served with a grilled cheese sandwich.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 Two-Bean Chili 1 lb. ground beef 1 large green pepper (about 1 cup) 1 large onion, chopped (about 1 cup) 2 tbsp. chili powder 1/4 tsp. black pepper 3 cups tomato juice 1 can (15 oz.) chili beans, rinsed and drained 1 can (15 oz.) Great Northern beans, rinsed and drained Sour cream, as desired Sliced green onions Shredded cheddar cheese Chopped tomato In medium skillet, over medium-high heat, cook beef, green pepper, onion, chili powder and black pepper until beef is browned, stirring to separate meat. Pour off fat. Add tomato juice and beans and heat through.

Top with sour cream, green onions, cheese and tomato. Serves 6 to 8.

Wanda Parmer - Tupelo Vichyssoise This classic potato-based soup is both refreshing and filling.

2 tbsp. olive oil or butter 1 cup chopped onion 1 cup sliced leeks 2 cloves garlic, crushed 5 cups diced potatoes 2 qts. chicken broth Salt and pepper to taste 1 cup nonfat dry milk powder 1 cup light cream Heat butter or oil in a large sauce pan or stock pot. Saute onion, leeks and garlic for 5 minutes or until soft.

Add potatoes, broth and seasonings.

Bring to a boil, cover and simmer for 25 minutes. Puree soup in a blender or food processor. Add nonfat milk powder and blend for 30 seconds.

Chill and serve icy cold, blended with

the additional cream just before serving. Sprinkle with chopped parsley.

8 servings.

Margaret Baker - Tupelo Wild Rice and Chicken Soup 2 1/2 cups chopped, cooked chicken 2 cups sliced mushrooms 2 medium carrots, coarsely shredded 2 stalks celery, sliced 2 (10 1/2 oz.) cans condensed cream of chicken soup 1 (6 oz.) pkg. long grain and wild rice mixture 5 cups chicken broth 5 cups water In a slow cooker, combine cooked chicken, mushrooms, carrots, celery, soup, uncooked rice, and the contents of the rice seasoning packet.

Gradually stir in chicken broth and the water. Cover and cook on low heat setting for 6 to 8 hours or on high heat for 3 to 4 hours. Makes 8 to 10 servings.

Wanda Parmer - Tupelo

Baked Bean Casserole 1 lb. ground beef 1 medium green pepper, chopped 3 tsp. vegetable oil 1 big can pork “n” beans 1 small can whole kernel corn 1 cup ketchup 1/4 cup brown sugar 1 tsp. Worcestershire sauce 1/2 tsp. salt Brown ground beef and pepper; drain. Mix with rest of ingredients.

Cover and cook low heat for 45 minutes or until cooked down.

In Memory of My Mother, Nita Anglin Jan Helms - Saltillo Baked Beans Supreme 1 (28 oz.) can pork and beans 1 (15 1/2 oz.) can crushed pineapple, drained and liquid reserved 1 1/4 cups diced ham 2/3 cup dark brown sugar 1/2 cup ketchup 1 tsp. prepared mustard 1/2 tsp. salt 4 to 6 slices bacon Preheat oven to 350 degrees. Combine beans, pineapple, and ham in large mixing bowl. In separate bowl, combine brown sugar, half of the pineapple juice, ketchup, mustard and salt. Mix with beans. Pour into 2

WEDNESDAY • NOVEMBER 17, 2021 qt. casserole. Top with bacon. Bake uncovered 1 1/2 hours. Reduce heat to 300 degrees for another 45 minutes. Serves 6 to 8.

Wanda Parmer - Tupelo Baked Carrot Mold 1/2 cup brown sugar 1 stick butter 1 egg 1/2 tsp. baking soda 3 tbsp. hot water 1 cup all-purpose flour 1 tsp. baking powder 1 cup grated carrots

Brussels Sprouts 1/2 cup diced sweet onion 1 tbsp. minced or chopped garlic 3 to 4 strips bacon, diced 1 stick butter 1 large bag Brussels sprouts, trimmed & halved Salt and pepper 3 tbsp. brown sugar Balsamic glaze

Cream sugar and butter. Add egg and mix. Dissolve baking soda in hot water and add to mixture. Sift together flour and baking powder. Add dry ingredients to wet mixture alternately with carrots. Pour into a greased pan or gelatin mold. Bake at 350 degrees for 30 to 40 minutes.

Mimi VanDevender - Tupelo Cook of the Week, Daily Journal, 10/6/21

In a large skillet over medium heat, saute onion, garlic and bacon until bacon is crisp and onions are translucent. Add butter, Brussels sprouts, salt and pepper and toss until sprouts are coated. Continue cooking about 5 minutes. Cover and reduce heat to medium-low and cook an additional 5 minutes until sprouts are fork tender. Uncover and sprinkle brown sugar over all and cook until the sugar turns crunchy and is caramelized. Remove from heat and drizzle balsamic glaze over the top.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21

BBQ Limas and Ham 1 1/2 cups dried large lima beans 1 tsp. salt 5 cups water 1 cup cubed, cooked ham 1 medium onion, sliced 1/2 cup catsup 1 tbsp. Worcestershire sauce 1 tsp. salt 1/4 tsp. chili powder Dash red pepper sauce

Brussels Sprouts On the Griddle 2 (9 oz.) pkgs. Brussels sprouts 1 (1 oz.) packet ranch dressing mix 2 tbsp. olive oil 1 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. black pepper 1 tbsp. bacon grease (optional) 1 tbsp. rib rub 1 tbsp. butter

Heat beans, salt and water to boiling; cover, simmer 1 hour. Drain, reserving 1/2 cup liquid. Heat oven to 350 degrees. Layer beans, ham and onion in ungreased 2 qt. bean pot or casserole. Stir together remaining ingredients & the reserved liquid; pour over beans. Cover, bake 1 hour or until beans are tender. 6 to 8 servings.

Wanda Parmer - Tupelo

In a large bowl, combine sprouts, ranch seasoning, oil, garlic powder, salt, pepper, bacon grease, if using, and rib rub and mix until sprouts are coated in mixture. Turn griddle on high heat on one side and medium heat on the other side. Place sprouts on the high-temp side of the griddle for 2 to 3 minutes, stirring as needed.

Then move them to the medium-heat side and add butter. Cover with steaming lid for another 5 minutes or until sprouts are tender and have browned.

Bobby Burns - Corinth Cook of the Week, Daily Journal, 4/14/21

Broccoli Casserole 1 large onion, chopped 1/2 stick margarine 1 can cream of mushroom soup 1 small jar Cheese Whiz 10 oz. frozen broccoli 1 cup cooked rice Saute onion in margarine until tender; then add mushroom soup, Cheese Whiz, broccoli and cooked rice. Mix in order given. Place in casserole dish and bake in 400 degree oven for 20-25 minutes or until brown on top.

Jan Helms - Saltillo

Candied Sweet Potatoes 1 stick butter 1 cup brown sugar 5 sweet potatoes, peeled and sliced lengthwise in planks Melt butter and brown sugar in a sauce pan. Add sweet potato planks, cover, and cook over medium heat

A TASTE OF THE SEASON until tender, stirring occasionally.

Uncover and let thicken.

Betty Richardson - Falkner Cook of the Week, Daily Journal, 9/22/21 Cheese Fries 1 pkg. frozen steak fries 1 can condensed cheddar cheese soup, undiluted 1/4 cup milk 1/2 tsp. garlic powder 1/4 tsp. onion powder Paprika Preheat oven to 450 degrees.

Arrange fries in a single layer on two greased baking pans. Bake 15-18 minutes or until tender and golden brown. In a small sauce pan, combine the soup, milk, garlic powder, and onion powder; heat through.

Drizzle over the fries. Sprinkle with paprika.

Tina Christian - Tupelo Chow Chow 5 cups coarsely chopped green tomatoes 5 cups coarsely chopped cabbage 1 1/2 cups finely chopped yellow onion or sweet onion 2 cups coarsely chopped bell pepper, at least 1 red for color 1/3 cup kosher salt OR pickling salt 2 1/2 cups cider vinegar 1 cup light brown sugar, packed 1 tbsp. yellow mustard seeds 2 cloves garlic, finely minced 1 tsp. celery seed 1/2 tsp. red pepper flakes, or to taste, optional Combine the chopped vegetables in a large nonreactive kettle or bowl.

Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight. Drain the vegetables and rinse thoroughly.

In a large nonreactive stockpot bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil.

Reduce heat to medium low and simmer for 10 minutes. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4” headspace. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1” above the jars. Bring to a full boil.

Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.

Terry Self Crawford - Yukon, OK

Corn Casserole 1 (15 oz.) can whole kernel corn, drained 1 (15 oz.) can cream-style corn 1 small box Jiffy corn muffin mix 8 oz. sour cream 1 stick butter, melted 1 egg, beaten 2 cups shredded Cheddar cheese Combine all ingredients and pour into a greased casserole. Bake at 400 degrees for 45 minutes to 1 hour, or until set and browned on top.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 Crock-Pot Green Beans 8 cans Italian green beans, drained 1 stick butter, cut up 5 slices uncooked bacon 3/4 cup brown sugar 1 tsp. pepper 1 tsp. salt 1 tsp. garlic salt Place drained green beans in a Crock-Pot. Place butter pieces on top. Lay bacon slices over all. Sprinkle with brown sugar, then pepper, salt and garlic salt. Cook on low for 8 hours or overnight, or on high for 5 hours.

Cindy & Malcolm McAuley - Tupelo Cook of the Week, Daily Journal, 4/28/21 Crock-Pot Pinto Beans 1 lb. dried pinto beans 4 to 5 cups water 1 can Ro-tel tomatoes 1 onion, chopped 4 to6 cloves garlic, chopped 1 tsp. chili powder 1 tsp. cumin 1 tsp. salt 2 jalapeno peppers, seeded and chopped 1 lb. ham pieces Combine all ingredients in a CrockPot. If mixture isn’t covered with water, add more. Cook on high for 7 to 8 hours.

Faye Robbins - Brewer Cook of the Week, Daily Journal, 6/23/21 Eggplant Ms. D’s 1 cup flour, plus 2 tbsp., divided 1 cup seasoned bread crumbs Salt and pepper 1 small eggplant, peeled and sliced crosswise into 1/4-inch rounds 3 eggs, beaten 1 (12 to 16 oz.) bag medium OR large peeled, deveined shrimp 2 sticks butter, divided 1 pint heavy cream 2 tbsp. tomato paste 4 to 5 basil leaves, thinly chopped 2 green onions, chopped

DAILY JOURNAL, 31 Combine 1 cup flour and seasoned bread crumbs; season with salt and pepper. Dip each eggplant round into the beaten eggs, then dredge in the flour mixture, making sure to coat the top and bottom. Lightly toss shrimp in the remaining flour mixture, and shake off excess. Melt 1 stick butter in a large skillet over medium heat.

Fry eggplant in batches, 5 minutes per side. Remove to a baking sheet and set aside. In another skillet, melt remaining stick of butter and saute shrimp until pink, about 3 minutes, then remove from stove and set aside. While shrimp are cooking, in the first skillet, brown the remaining 2 tbsp. flour, whisking constantly, and then whisk in cream, cooking until the sauce thickens to desired consistency. Stir in tomato paste and cook a couple of minutes longer. Place a spoonful of sauce in the center of each plate and spread it out into a larger circle. Place 1 or 2 eggplant rounds on top, top with 4 to 5 shrimp, smother with more cream sauce, and top with a sprinkle of basil and green onions. Serves 4.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 French Onion Beef Rice 1 can Campbell’s French onion soup 1 can Campbell’s beef broth 1 cup raw white rice 1 stick butter Combine soup, broth and rice and pour into a greased baking dish.

Slice the butter into pats and place on top of the rice mixture. Cover tightly with foil and bake at 400 degrees until the rice absorbs the liquid, about 45 minutes to 1 hour.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21 Hash Brown Casserole 2 lbs. Southern-style hash browns 1 onion, chopped 2 cans cream of chicken soup 1 tsp. salt 1 stick of butter, melted 1/2 tsp. pepper 1 cup sour cream 8 oz. shredded cheese Topping: 1 stick butter, melted 2 cups crushed corn flakes Mix all casserole ingredients together and place in a 9x13” casserole dish.

Topping: Mix topping ingredients together and sprinkle on top of casserole. Bake 1 hour, covered at 350 degrees or until done.

Rosemary Rutledge - Tupelo

Hash Brown Potato Casserole 1 (32-oz.) pkg. shredded frozen potatoes 1/2 cup melted butter 1 can cream of chicken soup, undiluted 12 oz. mild cheddar cheese, grated 1 (8-oz.) sour cream 1/2 onion, chopped 1 tsp. salt 2 cups crushed cornflakes (OR Ritz crackers) 1/2 cup melted butter Place thawed potatoes in a 9x13” dish. Mix together next 6 ingredients and pour over potatoes. Top with crushed cornflakes (or Ritz crackers, whichever you prefer) and drizzle second 1/2 cup melted butter over top of casserole. Bake, uncovered, at 350 degrees for 45 minutes.

Serves 12.

Jan Helms - Saltillo Lemony Broccoli 20 oz. frozen broccoli, cooked and drained 1/2 cup mayonnaise 1/2 cup sour cream Juice of 1 lemon Butter Bread crumbs Arrange the cooked broccoli in the bottom of a 1 1/2-qt. baking dish, Mix mayonnaise, sour cream, and lemon juice together and pour evenly over broccoli. Cover with buttered bread crumbs. Bake at 375 degrees for 20 minutes.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Mac and Cheese 1 (1 lb.) box elbow macaroni 1 lb. processed cheese 1/2 stick butter 4 to 6 oz. cream cheese Milk 1 cup shredded ColbyMonterey Jack cheese Boil noodles until done and drain.

Melt processed cheese, butter, cream cheese and 1/4 cup milk and whisk together until everything is melted. Pour over noodles.

Add shredded cheese and stir to combine. Add milk as needed for preferred consistency. Serve immediately from the pan, or pour into a Crock-Pot and heat on low until ready to serve.

Barry Johnson - Pontotoc Cook of the Week, Daily Journal, 3/3/21

A TASTE OF THE SEASON

32, DAILY JOURNAL Macaroni and Cheese 3 tbsp. butter 3 tbsp. all-purpose flour 3 cups whole milk, divided Salt White pepper 8 oz. processed cheese, cubed 1 can Campbell’s cheddar cheese soup 1 lb. elbow macaroni, cooked and drained Melt the butter and add the flour and stir together, to make a roux. Add 1/2 cup milk and keep stirring. Add another 1/2 to 1 cup milk and season with salt and pepper. Mix in processed cheese, then add soup and keep stirring until melted. Add more milk as needed and keep stirring (it will scorch if left unattended). Pour mixture into a Crock Pot and add the cooked, drained macaroni. If mixture looks too thick, add more milk because the noodles will soak up cheese sauce (you’ll need a total of about 3 cups of milk for this recipe).Cover and cook on low for about 30 minutes. This can be made a day ahead and then warmed up the next day.

Angie Wilemon - Wheeler Cook of the Week, Daily Journal, 2/24/21

Marinated Tomatoes 6 large ripe tomatoes 1/4 cup sliced green onions 1 tsp. salt 1/4 tsp. pepper 1/4 cup snipped fresh parsley 4 to 5 basil leaves, cut 2/3 cup salad oil (can use part olive and part avocado oil) 1/4 cup red wine vinegar Lettuce leaves Freshly grated Mozzarella OR Parmesan cheese Slice tomatoes and place in a gallon zip-top bag. In a bowl, combine onions, salt, pepper, parsley, basil, oil and vinegar. Pour marinade over tomatoes. Seal bag and refrigerate several hours, rotating the ingredients in the bag several times to make sure tomatoes are covered in marinade. To serve, arrange several lettuce leaves on a plate and top with several tomato slices. Sprinkle with grated cheese.

Martha Dale - Tupelo Cook of the Week, Daily Journal, 4/7/21 Mashed Potatoes 4 cups peeled, chopped potatoes 3 tbsp. butter

1/4 cup milk OR cream 1 tsp. salt Place potatoes in a sauce pan, cover with water and boil until tender. Drain water off potatoes. Add butter, milk and salt, and beat with a mixer.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Oven-Fried Latkes 1 (30 oz.) pkg. shredded hash brown potatoes, thawed 1 medium onion, finely chopped 1/3 cup all-purpose flour 1 tsp. baking powder 2 eggs Salt and pepper Oil or butter-flavored shortening Place 1 or 2 large nonstick baking sheets in the oven and preheat to 450 degrees. In a large bowl, combine potatoes, onion, flour, baking powder and eggs, and season with salt and pepper. Pour oil or shortening on hot baking sheets, spreading with the back of a wooden spoon.

Spoon small mounds of potato mixture onto the baking sheets to form 2 1/2-inch pancakes, leaving an inch in between. Bake about 9 to 10 minutes per side, turning once with a

spatula. Serve with sour cream and/ or applesauce. Makes about 16.

Mimi VanDevender - Tupelo Cook of the Week, Daily Journal, 10/6/21 Potato Dumplings 12 servings instant potatoes 2 eggs (beat well) 1/2 cup plain flour 1 lb. bacon (chopped) 1 large onion (chopped) Prepare instant potatoes according to package directions (use a little less water). Let potatoes cool. Add eggs and flour. Mix well. Form into balls. Add to large pan of salted, boiling water and cook for 10 minutes.

Drain. Fry chopped bacon with onion until crispy (do not drain). Serve over potatoes.

Betty Wiseman - Guntown Potato Surprise 8 to 10 Yukon gold potatoes, cubed 1 lb. smoked sausage, sliced 3/4 cup canola oil 3 oz. dry ranch dressing seasoning 1 (16 oz.) jar pepperoncini peppers, drained 16 oz. baby portobello mushrooms

WEDNESDAY • NOVEMBER 17, 2021 2 oz. Real Bacon Bits Sea salt Place potatoes and sausage in a large ziptop bag. Add oil, a little at a time, and shake until potatoes and sausage are lightly coated. Add ranch seasoning, a little at a time, shaking the bag periodically until potatoes and sausage are lightly coated. Empty bag onto a large baking sheet. Evenly spread peppers, mushrooms and bacon bits over the top. Sprinkle lightly with sea salt.

Cover and bake at 400 degrees until potatoes are soft, 1 hour or more.

Noah Bass - Guntown Cook of the Week, Daily Journal, 4/21/21 Quick and Easy Rice 6 slices bacon, diced 1/4 cup chopped onion 1/4 cup chopped green pepper 3 cups cooked rice 1 can (1 lb.) tomatoes 1 1/2 tsp. salt 1/4 tsp. black pepper Fry bacon in large skillet until crisp.

Remove bacon and drain. Pour off all but 2 tbsp. drippings. Add onion and green pepper to drippings in skillet;

cook and stir until onion is tender.

Stir in bacon and remaining ingredients; cook uncovered over low heat about 15 minutes. 6 to 8 servings.

Wanda Parmer - Tupelo Roasted Baby Carrots 1 lb. baby carrots 1 tbsp. olive oil 1 tbsp. dried dill weed Sprinkle of salt Preheat oven to 475 degrees. In a large bowl, combine olive oil and dill.

Add the carrots and toss to coat. In a 10x15” baking pan, spread carrots in a single layer. Roast, uncovered, about 10 minutes, or until carrots are tender, stirring once. Sprinkle with salt before serving warm or room or at room temperature.

June Jordan - Tupelo Scalloped Pineapple 4 cups bread crumbs 1 (20 oz.) can pineapple chunks, drained 3 eggs, beaten 2 cups sugar 2 sticks butter, melted Toss together bread crumbs

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Combine beaten eggs, sugar and butter and pour over pineapple. Bake at 350 degrees for 25 minutes. May be made and refrigerated overnight before baking. Good served with ham.

Judy Jones - Belden Cook of the Week, Daily Journal, 2/3/21 Squash Casserole 8 cups squash, cut in chunks 1 large onion, chopped Oil (optional) 6 tbsp. butter, divided 2/3 cup sour cream 1 cup shredded Cheddar cheese 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. garlic powder 1 1/2 cups crushed butter crackers Saute squash and onion in a little oil until tender, or cook in a covered skillet in a little water until about done. Remove from heat and drain off water. Add 2 tbsp. butter, sour cream, cheese and seasonings.

Place in a casserole dish. Melt remaining 4 tbsp. butter and mix with crushed crackers. Spread over squash mixture. Bake at 350 degrees for 45 minutes to 1 hour.

Jewel Byrd - Ripley Cook of the Week, Daily Journal, 8/25/21 Squash Dressing 3 cups cooked, drained squash 1 stick butter 1 small onion, chopped 2 eggs 3 cups cooked, crumbled cornbread 1 can cream of chicken soup 1 cup grated Cheddar cheese Combine all ingredients. Pour into a greased casserole dish. Bake at 375 degrees for 40 minutes or until golden brown.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21

Squash Pickles Mix and let drain for 1 hour: 8 cups squash (sliced) 2 cups onion (sliced) 1 cup bell pepper (chopped) 1 tbsp. salt Bring to boil: 1 1/2 cups sugar 1 cup vinegar 1/2 tsp. celery seed 1 tsp. mustard seed

together with a fork. Spread over potato mixture. Bake at 350 degrees about 20 minutes.

Terry Self Crawford - Yukon, OK

Add to squash mixture and bring to a boil. Add to jars and water bath 15 minutes. Tastes wonderful with vegetables.

Terry Self Crawford - Yukon, OK

Sweet Potato Casserole Casserole: 3 cups cooked sweet potatoes 3/4 cup sugar 1/2 cup margarine 2 eggs, slightly beaten 1 tsp. vanilla 1/3 cup milk Topping: 1/2 to 1 cup brown sugar 1/2 cup flour 1/3 cup butter 1 cup chopped nuts

Summer Cucumbers 2 cucumbers 1/2 medium onion, thinly sliced 1 tbsp. fresh dill, chopped 1 cup sour cream Salt and pepper

Casserole: Combine all ingredients and pour into casserole dish.

Topping: Mix all topping ingredients and smooth over casserole. Bake at 350 degrees for 25 minutes. Yields 8-10 servings.

Betty Wiseman - Guntown

Score the peels of cucumbers, then slice the cucumbers into 1/4” thick slices. Combine cucumbers with onion, dill and sour cream. Season with salt and pepper. Chill. If cucumbers are too thick when ready to serve, thin mixture with a little milk.

Jane Winston - Pontotoc Cook of the Week, Daily Journal, 6/30/21 Sweet Potato Casserole 7 medium sweet potatoes (baked in skins) 1 cup sugar 1 1/2 sticks butter 2 eggs 1/3 cup milk (optional) 1 tsp. vanilla Topping: 1 cup brown sugar 1/2 cup flour 1/2 stick butter 1 cup chopped pecans Peel and mash potatoes. Cream all ingredients and place in a casserole sprayed with Pam. Topping: Mix

Swiss Vegetable Medley 1 (16 oz.) bag mixed vegetables (broccoli, cauliflower & carrots) 1 small onion, chopped 1 can cream of mushroom soup 1/2 cup sour cream 4 oz. or 1 1/2 cups of grated Swiss cheese 1 large can Durkee French Fried onions Mix first 5 ingredients together and then add just a little milk till it is not so thick. Add about 1/3 of the can of onions & mix. Bake at 350 degrees until done. Put remaining onions on top and return to oven to brown.

Jan Helms - Saltillo Tomato Pie 1 (9”) pie shell, baked 5 tomatoes, sliced Salt 10 fresh basil leaves 1/2 cup chopped green onions Pepper 1 cup shredded Mozzarella cheese

WE CAN CATER YOUR HOLIDAY MEALS! Smoked Turkeys, Chicken, Pork Chops, Ribs, Salmon Dip and Salmon!

DAILY JOURNAL, 33

1 cup shredded Cheddar cheese 3/4 cup mayonnaise 2 tbsp. grated Parmesan cheese Bake pie shell at 350 degrees for about 10 minutes until slightly browned. Let cool. Place tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow to rest for 10 minutes. Use paper towels to pat tomatoes dry. Layer the tomato slices, basil and onions in the pre-baked pie crust. Season with salt and pepper. Combine shredded Mozzarella, Cheddar and mayonnaise.

varieties) Salt and pepper 6 basil leaves, cut in small strips 1/2 cup real mayonnaise 2 cups assorted shredded cheeses, such as Cheddar, Gruyere and Mozzarella

Spread mixture on top of tomatoes.

Sprinkle Parmesan cheese on top.

Bake at 350 degrees for 30 minutes or until lightly browned. Allow pie to rest 15 minutes before cutting into wedges.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21

Unroll pie crust into a greased pie plate. Saute bacon and onion until bacon is crisp and onions are translucent. Spread on top of pie crust. Core and seed the tomatoes, then thinly slice or roughly chop them and pat dry. Layer tomatoes on top

Tomato Pie 1 refrigerated pie crust 3 slices bacon, diced 1/2 cup diced sweet onion 3 large tomatoes (can use different

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34, DAILY JOURNAL of bacon mixture, then sprinkle with salt and pepper. Sprinkle with basil.

Combine mayonnaise and cheese and spread over the top. Bake at 400 degrees until warm, bubbly and browned on top, about 35 to 40 minutes.

Jennifer Shackelford-Ripley Cook of the Week, Daily Journal, 9/8/21

Twice-Baked Potato Casserole 6 small baking potatoes 2 sticks butter, melted 16 oz. sour cream 1 small onion, grated Chopped chives 2 cups shredded Cheddar cheese Salt and pepper Bacon bits (optional)

Tropical Sweet Potato Casserole 6 lbs. sweet potatoes 1 (8 oz.) can crushed pineapple 3/4 cup firmly packed dark brown sugar 1/4 cup butter, softened 1/4 cup dark rum 1/2 tsp. cinnamon 1/2 cup sweetened flake coconut 1 cup miniature marshmallows

Bake potatoes and allow to cool overnight in the refrigerator. Grate the potatoes and add remaining ingredients. If the mixture feels stiff, add more sour cream to get to a better consistency. Spoon into a greased casserole and bake at 350 degrees for 30 minutes or until it begins to bubble. This casserole freezes well. Note: If you have leftovers, add some half-and-half and heat for potato soup.

Donna Geno - Booneville Cook of the Week, Daily Journal, 1/27/21

Preheat oven to 400 degrees. Bake sweet potatoes 1 hour and 15 minutes; let cool. Peel. Reduce oven to 350 degrees. Mash potatoes until smooth. Stir in pineapple and next 4 ingredients. Spoon in lightly greased 9x13” pan. Bake 20 minutes. Sprinkle marshmallows and coconut over top. Bake additional 8 to 10 minutes or until golden.

Martha Hardy - Hickory Flat

Vegetable Casserole 1/2 stick butter Yellow squash, sliced Bell pepper, sliced Onion, sliced Tomatoes, sliced Seasonings Grated Parmesan cheese

Melt butter in the bottom of a casserole. Place a layer of squash in dish.

Top with a layer of bell pepper, then onion, then tomatoes, and finally another layer of squash. Feel free to season between layers with whatever you like. Bake at 350 degrees, covered, for 30 minutes. Uncover and bake another 30 minutes (may take longer depending on amount of vegetables). Sprinkle Parmesan cheese on top and melt just before serving.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21 Vegetable Stir Fry Any combination of vegetables will taste good cooked this way. Just make sure to cut them into small pieces with maximum cooking surface.

1 cup each carrots, celery and zucchini, sliced on the diagonal 1/2 cup each broccoli and cauliflower flowerets 2 tbsp. olive oil 8 cloves garlic, minced Margaret Baker - Tupelo

Veggie Fritatta Olive oil 1 cup cubed potatoes Salt and pepper 1 cup chopped asparagus 1 cup fresh spinach leaves 1/4 cup diced onion 2 cloves garlic, minced 10 eggs, beaten 1/2 cup feta cheese OR other cheese Coat the bottom of a 12” iron skill with olive oil. Add potatoes and sprinkle with salt and pepper. Bake at 400 degrees until tender, about 15 to 20 minutes, checking and stirring after 10 minutes. Remove pan from oven and add asparagus, spinach, onion, garlic and eggs. Season with salt and pepper. Sprinkle with feta or other cheese. Return pan to oven and bake about 20 minutes, or until slightly brown and set. Note: You can add any veggies you have on hand.

Sharon Murphy - Wren Cook of the Week, Daily Journal, 7/14/21 Wild Rice and Cheese Casserole 1 (6 oz.) box Uncle Ben’s Long Grain and Wild Rice 1 stick butter 2 tbsp. flour 1 cup milk

WEDNESDAY • NOVEMBER 17, 2021 4 oz. cream cheese 1 tsp. salt 1 large jar sliced button mushrooms, drained Cook wild rice according to package directions, about 25 minutes. Melt butter in top of double boiler; add flour and stir well until it forms a thick paste. Begin to add milk very slowly.

Stir constantly. Add cream cheese and stir until melted and sauce is smooth. Add salt. In a greased 1 1/2-qt. casserole, alternate layers of rice, mushrooms and cream sauce.

Repeat layers until dish is filled. Be sure to put a generous amount of sauce on top. Bake at 325 degrees for 20 to 30 minutes or until mixture is hot throughout and is golden brown on top. Serves 8.

Daintry Thomas - Tupelo Cook of the Week, Daily Journal, 6/9/21 Wild Rice with Pecans and Cherries 3 (14 oz.) cans chicken broth 2 1/2 cups wild rice, rinsed and drained 1 cup coarsely shredded carrot 1 (4.5 oz.) jar (drained, sliced) mushrooms 2 tbsp. margarine, melted 2 tsp. marjoram, crushed

Sweet Tidings to You Wishing you holidays made up of your favorite ingredients: good friends and family, joyful festivities, beloved traditions and all of the things that make you happiest! And when the season is done, may the memories you savor fill you with contentment all year long.

1/4 tsp. salt 1/4 tsp. black pepper 1/4 cup dried tart cherries 1/4 cup chopped green onions 1/4 cup coarsely chopped green onions 1/4 cup coarsely chopped pecans, toasted In a slow cooker, combine broth, uncooked wild rice,, carrots, mushrooms, melted margarine, marjoram, sale and pepper. Cover and cook on low heat for 5 to 6 hours. Turn off cooker. Stir in dried cherries, green onions, and pecans. Cover and let stand for 10 minutes. Serve with a slotted spoon.

Wanda Parmer - Tupelo

WEDNESDAY • NOVEMBER 17, 2021

A TASTE OF THE SEASON

DAILY JOURNAL, 35

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Medium-Rare* 145-150°F Medium 150-155°F Medium-Well 155-160°F

A recipe for good health starts with a wellness check • Pediatric • Newborn • Adult Geriatric Care • Express Care • School & Sports Physicals • Vaccines

From Pediatrics to Seniors, we cover all!

Well 160°F Chops, steaks and roasts are best enjoyed at an internal cooking temperature of 145°F with a 3 min. rest.* *Guidelines of the U.S.Department of Agriculture’s Food Safety Inspection Service.

Wanda Stroupe, DNP, FNP-BC • Bailey McNeese, FNP-C • Shereda Saint, FNP-C Diana Leonard, FNP-BC

1331 City Avenue North Ripley, MS 38663 P: 662.993.9336 F: 662-993-9338 HOURS: Mon - Fri 7am - 5pm

©2017-20 National Pork Board, Des Moines, Iowa USA. This message funded by America’s Pork Producers and the Pork Checkoff. pork.org/temperature

A TASTE OF THE SEASON

36, DAILY JOURNAL

Our mission is to provide the most comprehensive level of services for our Residents in this area.

WEDNESDAY • NOVEMBER 17, 2021

Toxie’s Chicken & Dumplings

Granny’s Taco Soup 2 1/2 lb.

1 can chili beans Hamburger meat 1 can mild Rotel 1 can of beef broth 1 pkg Taco 2 cans if diced seasoning tomatoes 1 can dark kidney beans Brown hamburger meat and drain. Mix well and serve with taco chips.

Using an iron pot (if available) Boil in water chicken tenders or chicken breast Salt & pepper to taste cook until done Add 1 to 2 boxes of chicken broth 1-1/2 stick of butter 1 to 2 cans of cream of chicken Using can biscuits pinch off small pieces and drop into pot. Cook on medium heat until dumplings are cooked.

Don’t stir much ..

Countrywood Manor Assisted Living & Lakeview Place Alzheimer’s Facility

Oaktree Manor Assisted Living

30139 COTTON GIN PORT ROAD AMORY, MS (662)256-8406

145 WATSON DRIVE MANTACHIE, MS (662)282-7808

Shelley Fleming

Albie Edwards

Blueberry Pound Cake

Peanut Butter Cookies 1 cup Peanut Butter

1 Duncan Hines Butter 3 eggs (beaten)

1 cup Sugar

Yellow Cake Mix

1 can of Blueberries

1 egg

8 oz. Cream Cheese

(drained)

1/2 teaspoon vanilla

(softened)

1 1/2 cup pecans

1/2 cup Vegetable oil

(chopped)

Mix well and drop by teaspoon onto baking sheet. Bake at 375 degrees for 15 - 20 minutes. Optional: Add Peanut Butter chips, Vanilla chips, or chocolate chips

Mix all the ingredients and pour into a greased bundt pan. Bake at 350 degree oven for 50 minutes. Makes about 16 slices

Christopher’s Manor

Church Street Manor Martha Hudson

Brown flour in cast iron skillet, stir in egg, 1/4 shorting, and a teaspoon of milk.. cook on high till it thickens

Assisted Living

885 HWY 178 EAST HOLLY SPRINGS, MS (662)511-1122

36 ELM LANE ECRU, MS (662)489-6462

Flour Milk Shorting 1 Egg

Creekside Manor

Assisted Living & Alzheimer’s Facility

Assisted Living

Sawmill Brown Gravy

Martha Carlisle

200 KNIGHT DRIVE SALTILLO, MS (662)869-7009

Charles Randolph