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Side Items
“Eat Your Heart Out” Artichoke Salad
1 can artichoke hearts
1 purple onion
2 large, very ripe tomatoes
Dressing:
¾ cup wine vinegar
½ cup olive oil
salt and pepper to taste (the more the better)
Cut artichoke hearts into quarters. Slice purple onions and cut slices to desired
size. Cut tomatoes to desired size allowing juice to accumulate to be mixed with
the dressing. Mix all dressing ingredients and pour over salad mixture. Refrigerate
until salad is very cold. Keeps well for several days. Your craving for this
salad may make you do weird and strange things!
Barbara and Fred Bordelon
Greenville, Mississippi
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The Best Baked Beans
1 lb. ground beef (or sausage)
1 large can pork and beans (or 4 small cans), drained
5 T. Worcestershire sauce
4 T. mustard
¾ cup dark brown sugar
1 cup bell peppers, chopped
1 cup onion, chopped
2 cups Kraft barbeque sauce
Brown ground beef and sauté bell pepper and onion until soft. Add other
ingredients in a large casserole dish and cook at 350 degrees for 1½ hours.
These are absolutely wonderful after sitting in the refrigerator for 24 hours!
Barbara Bordelon
Greenville, Mississippi
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Zesty Zucchini Rice Supper
3 cups cooked rice
approximately 2 cups cooked zucchini (peel before cooking, mash)
½ to 1 lb. sausage
black pepper
1 cup grated sharp cheddar cheese
Parmesan cheese
Separate sausage into small pieces and brown in skillet. Add zucchini, dash
of black pepper and simmer 20 minutes. Stir in rice and pour into generously
buttered 1½-quart casserole dish. Spread with grated cheddar and sprinkle
with Parmesan. Bake uncovered in moderate oven 350 degrees about 20 minutes
or until bubbly.
Elizabeth Cummins
Kilmichael, Mississippi
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Marinated Vegetable Salad
2-16 oz. cans French-style green beans
1-17 oz. can early green peas
1-14 oz. can artichoke hearts, diced
1-14 oz. can lima beans
1-7 oz. jar pimentos, chopped
1 jar baby corn ears, sliced
1 large onion, diced
1- 8oz. can water chestnuts, sliced
Marinade:
¾ cup sugar
1 cup red wine vinegar
1 cup water
1 cup Wesson Oil
1 clove garlic, minced
Combine drained vegetables. Blend all MARINADE ingredients and pour over vegetables.
Marinate overnight. May be prepared several days ahead. Serves 20.
Mrs. Lynne Moses
Rolling Fork, Mississippi
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Rice Salad
3 cups cooked rice
½ cup onion, chopped
½ cup sweet pickle relish
¼ cup diced pimentos
1 tsp. salt
¼ tsp. black pepper
1 cup mayonnaise
2 T. prepared mustard
4 hard boiled eggs, chopped
Blend all ingredients. Chill. Serve on lettuce leaves if desired.
Lester Stephens
Benoit, Mississippi
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Fried Green Tomatoes
2 green tomatoes
¾ cup flour
2 T. Creole seasoning
1 cup egg wash (1 egg + 1 cup milk)
1 cup breadcrumbs (seasoned)
Peanut oil
4 T. clarified butter
2 T. shallots, minced
1 T. garlic, minced
1 cup mushrooms, chopped (use your favorite variety – fresh only)
½ cup tomato concasse
1 cup crawfish tail meat or jumbo crabmeat…or both!
2 oz. dry white wine
3 T. green onion, chopped
¾ cup Beurre Blanc**
Slice the tomatoes into 12 slices ¼ inch thick. Mix Creole seasoning
and flour. Place the green tomato slices into the flour and then the egg wash
then the breadcrumbs. Heat peanut oil in a cast iron skillet to 340 degrees.
Fry breaded tomato slices, turning once until lightly browned and crisp. Drain
on paper towels. In a sauté pan cook the shallot in the clarified butter
for 3 minutes over medium high heat then add the garlic. Add the mushrooms
and sauté until they are soft. If the pan becomes too dry too quickly
add the tomato concasse. Once you have added the tomatoes continue cooking
for 2 minutes then add the seafood. Deglaze with white wine and add green onions
and beurre blanc. Fan 3-fried green tomato slices on each plate and spoon the
seafood mixture over each. Garnish with fresh lemon and parsley.
**Beurre Blanc is a French butter sauce made by reducing 3 oz. shallot, ½ cup
white wine and ½ cup vinegar until all liquid is reduced. Then reducing ¼ cup
heavy cream by half and adding ¾ lb. butter and straining.
Scott Duckworth
Hattiesburg, Mississippi
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Delta Mushrooms
1 lb. mushrooms
½ cup butter
salt
sour cream
flour
grated Parmesan cheese
Wash and dry mushrooms. Cut into four and five parts. Sprinkle with salt. Sift
flour over dried pieces until well covered (or shake in bag). Heat butter in
frying pan and sauté mushrooms. Place in baking dish, cover with sour
cream, sprinkle with cheese. Bake at 350 degrees until brown or about 20-25
minutes. Great side dish with game, steak or grilled meats. Serves 4.
Mrs. Karan Lott
Greenwood, Mississippi
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Chinese Salad
1 cup mixed Chinese vegetables
1 cup chopped water chestnuts
1 cup French cut green beans
1 cup cooked tiny green peas
Mix; then add following:
¾ cup sugar
¾ cup rice vinegar
1 T. soy sauce
Refrigerate 24 hours, drain and serve.
Louise Mayhall (Deceased)
Greenville, Mississippi
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Summer Fruit Salad
2 cups cooked rice
½ cup each – strawberries, grape halves, pineapple tidbits, banana slices
¼ cup pineapple juice
2 T. plain yogurt
1 T. honey
Combine rice and fruits in a large bowl. Blend pineapple juice, yogurt, and
honey with a whisk in a small bowl; toss over rice mixture. Toss lightly. Serve
on a bed of lettuce.
USA Rice Federation
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Brown Rice
1 cup rice (uncooked)
2 cans beef consume soup
1 stick oleo
1 small onion
1 small can mushrooms, drained
Put all of the above in a deep casserole dish. Do not stir. Cook at 350 degrees
uncovered for 45 minutes. Cover and cook for 15 more minutes.
Nola Ann Herring
Brandon, Mississippi
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Heart Healthy Mixed Greens
Fill a large (3 gallons approximately) stovetop pot 1/3 full of water.
Add three chicken bouillon cubes, 1 T. of salt, 1 tsp. crushed red pepper and
1 tsp. black pepper. Add 3 T. vinegar pepper sauce. Heat until cubes are fully
dissolved.
Add 5 medium turnips, chopped, not diced. Add 1 bunch green onions, and add mixed
greens, (turnips, mustard and collard preferred).
Cook in medium high for maximum of 2 hours.
Add vinegar pepper sauce on serving to taste.
Ed Brunini, Jr.
Jackson, Mississippi
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Romaine Salad
1 head romaine lettuce, washed, drained and torn into bite-sized pieces
1 can mandarin oranges, grained (save the liquid)
1 small red onion, cut into thin rings
1 bag toasted almonds
Salad Dressing:
¼ cup cider vinegar
1/8 cup orange’s liquid
1½ cups salad oil
2 tsp. salt
½ tsp. white pepper
Mix until blended. Toss with salad ingredients for a delicious treat.
Becky Walker
Yelleville, Arkansas
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Red Beans & Sausage
1½ lb. smoked sausage
1 lb. dried beans
1 T. oil
1 large onion
salt and pepper
8 cups water
In a large skillet, put oil and soften onion for 1 minute. Pour water into
kettle then beans. Cook over low flame for 1 hour. Remove 3 T. beans, mash
and back in pot. Cook until gravy becomes thick. Cut sausage 1½ inch
long and add. Cook 15 minutes and then add 1 tsp. salt and pepper. Serves 4.
Jimmy and Becky Walker
Yelleville, Arkansas
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Red Beans & Rice
1 lb. dried beans
½ lb. cooked, chopped bacon
½ lb. cooked, cubed ham
1 lb. beef sausage
½ cup each celery, bell pepper and onion
2 bay leaves
3 cloves garlic, chopped
½ tsp. black pepper
½ tsp. cayenne pepper
1 tsp. salt
1/8 tsp. chili powder
1/8 tsp. ground coriander
dash of liquid smoke
Soak beans in 1-gallon boiling water overnight. Drain. Put beans in crock-pot
and add 3 quarts of hot, not boiling water. Dump everything else in. Cover
and bring to a rolling boil. Reduce heat to moderate simmer or 1¾ -2½ hours.
Slow simmer to make beans stay whole. Thicken with bacon drippings and flour ½ cup
each and stir to make roux.
Jimmy and Becky Walker
Yelleville, Arkansas
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Gazpacho-Cold Soup
3 cups V-8 juice
3 ribs celery, chopped
1 T. lemon juice
½ cup bell pepper, diced
2 packets “Sweet ‘N’ Low”
1 cup cucumber, diced
1½ T. Worcestershire sauce
½ cup onion, chopped
½ T. chopped parsley
1 T. olive oil
1 tomato, chopped
Heat first five ingredients and chill. Add remaining ingredients. Serve very
cold.
The Late Louise Mayhall
Greenville, Mississippi
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Crawfish Fettuccine
1 lb. crawfish tails
1 small onion, diced
2 medium mushrooms, sliced
8 oz. Philadelphia cream cheese
1 cup milk
3 oz. butter
12 oz. fettuccine
Parmesan cheese to taste
salt and pepper
parsley (optional)
Boil fettuccine and set aside. Rinse crawfish under running water to remove
fat. In a saucepan, combine Philadelphia cream cheese and milk. (You may want
to thicken the mixture by adding a blond roux made with one tablespoon melted
non-fat butter and one tablespoon flour.) Cook over low heat until blended.
Add a little Parmesan cheese. In a separate saucepan, sauté onions and
mushrooms in non-fat butter until they are tender. Add the crawfish and seasonings.
Cook for 15 minutes over low heat. Combine crawfish and cream sauce to mix
well. Pour over fettuccine. Garnish with parsley, if desired.
James Cummins
Amory, Mississippi
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Golden Onion Rings
6 medium Bermuda or mild white onions
1 cup plus 2 T. sifted all-purpose flour.
½ tsp. salt
1 slightly beaten egg
1 cup milk
3 T. cooking oil
Cut onions into slices ¼ inch thick, separate into rings. Combine remaining
ingredients, beating together just till all ingredients are well moistened. Coat
onion rings well with batter. Fry, a few at a time, in deep hot fat (375 degrees),
stirring once with fork to separate rings. When onions are golden, drain on paper
towels. Just before serving sprinkle with salt.
Elizabeth Cummins
Kilmichael, Mississippi
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Dip
½ lb. of Velveeta
1 can of no bean chili
Mix in crock-pot. Heat on high, turn down to low. A good dip for nacho chips.
Elizabeth Cummins
Kilmichael, Mississippi
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Hot Onion Soufflé
1 pkg. frozen onions
24 oz. cream cheese (3- 8 oz. pkgs.)
1 large Parmesan cheese (2 cups)
½ cup mayonnaise
Drain onions of all water. Mix with cheeses and mayonnaise. Put in shallow
dish. Bake for 20 minutes at 375 degrees until top browns. Eat with wheat thins
or Fritos.
Elizabeth Cummins
Kilmichael, Mississippi
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Hot Mustard
4 oz. Coleman’s dry mustard
1-cup white distilled vinegar
3 whole eggs
1-cup sugar
Mix vinegar and dry mustard. Stir until smooth. Leave at room temperature overnight
or 12 hours. Beat 3 eggs; add sugar; stir until smooth. Add egg mixture to
mustard and vinegar and stir until smooth. Heat in double boiler. Stir until
thick. (Use a French whip- no need for electric mixer.)
Edwin Burford
Greenville, Mississippi
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Roasted Garlic Bordelaise
2 T. minced shallots
2 T. roasted garlic
2 T. Creole seasoning
1 cup red wine
1 tsp. salt
1 tsp. fresh ground black pepper
3 cups veal demiglace
½ stick unsalted butter at room temperature
2 T. green onions, chopped
Combine shallots, garlic and Creole seasoning in a saucepot over high heat
for 30 seconds. Watch carefully, not to burn.
Add wine and bring to a boil. Add salt and pepper. Add veal demiglace and bring
to a boil. Reduce heat and simmer about 15 minutes. Turn up the heat to high;
cook for 1-2 minutes. Whisk in butter and continue to whisk until thoroughly
incorporated, for about 30 seconds. Add green onions, and remove from heat.
Scott Ducksworth
Hattiesburg, Mississippi
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