Bluffs & Bayous { November 2010 { Page 1
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Musings . . . From the Desk of the Publisher
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et’s face it. I have tried not to admit it, but I am a “wannabe” when it come to rustling up magic from the kitchen. In my early adult years I yearned to cook. I remember thumbing through the River Roads Recipes cookbook published by the Junior League of Baton Rouge, Louisiana, dog-earing pages, splashing food as I read the recipes over and over, proceeding step by step in the process of cooking innocence as a young wife, whipping up various meals. As an eager mom, I enjoyed the homemade cupcakepopsicle days of finding fun ways to cook with my children. I then began to juggle several jobs and social commitments as my children grew older, and I moved into the “short-cut” cooking phase. I used crock-pots for chili, soups, roasts, and stews or concocted those beloved casseroles—did not matter whether they were for vegetables, meats, or fruits. My baking was limited to drop cookies and Bundt cakes or brownies. I began to cook less. None of this means my contemporaries had ceased to discuss recipes, or to continue to invent meals for their families, or to taste others’ baking creations and discuss, “Now, how did you make this or that?” Sometimes, colleagues brought freshly baked muffins to work to share with us; and I thought, “What time did they get up in the morning to crank out these divine muffins???” While I enjoyed the food, the thought of the process bored me. I was too busy working in my chosen field; driving children to karate, dancing, swimming, and football games; or juggling sitters to do the same during after-school activities. I once had a phenomenal sitter who was at the house when the children came home from school, and she made dinner each night. It was regional cooking at its best. Some of the most succulent fried chicken, gravy steak, greens, beans, cornbread, and biscuits I had ever put into my mouth… (Now, Mom, don’t take offense at this; your and Nannie’s food was equal to hers); and my plate was perfectly wrapped, sitting on the stove and waiting for me when I got home around 7:30 or 8:00 each night—kitchen cleaned, children bathed, and homework finished. Now that is what I called cooking!!! Okay…so enough history….bottom line is I am still a “wannabe” in the culinary world. With such interest and focus on the culinary arts today, my husband, Mike, and I have decided in this next phase of our lives to address the challenge of the kitchen! We were inspired with the recent movie Julia & Julie, starring Meryl Streep as Julia Child and Amy Adams as blogger Julie Powell, in which a culinary legend through her cookbook motivates a frustrated office worker to charge through its 524 recipes in 365 days! Well…. maybe we won’t tackle Julia Child’s book; but we already Page 4 { November 2010 { Bluffs & Bayous
have begun the mission by enjoying each other’s company as we prepare food for ourselves, friends, and children—all ten, including grandchildren—challenging ourselves to venture into unknown cooking areas and try something different. It hit me one night, late, the week before November’s Bluffs & Bayous deadline that I live in a region that has provided some of the best cooks. Culinary talent actually surrounds me: My grandmother had a gift to whip out homemade candies, pies, cakes, and other demons of the sweet-tooth; my mother and stepfather both are marvelous “chefs-in-the kitchen” and “chefson-the-grill.” I have a son-in-law, David, who graduated from Johnson and Wales Culinary School in Providence, Rhode Island, and is now a chef working in New Orleans, Louisiana. My son, Michael, has worked in the food industry for over 12 years, does a pretty mean job with wine pairings, and adds his own creative touches to recipes and menus; and my younger daughter Caroline and husband Matthew love watching the Food Network and are talented cooks themselves. Plus, my daughter Mary Catherine, who has supported her chef-husband, is equally creative with her kitchen skills and is an intriguing baker as well. And, I must say, my mother-in-law makes the best cornbread in the world. Now this is just the beginning. I have so many friends, coworkers, garden club members, featured writers, staff members, church associates, and business acquaintances who are WONDERFUL wizards of culinary concoctions. They are my inspiration and I want to feature and share their contributions with all of you. So, as we enjoy the autumn-to-winter months of nesting, sharing, entertaining, and eating, let’s also enjoy the gifts of the creative cooks who enrich our life along and beyond the Mississippi. Bon Appetite!
C o n t r i b u t o r s
publisher Cheryl Foggo Rinehart editors Jean Nosser Biglane Cheryl Foggo Rinehart graphic designers Jan Ratcliff Anita Schilling staff photographers Cheryl Rinehart Van O’Gwin Elise D. Parker sales staff Freddie Biglane Jean Biglane Kristen Meehan Cheryl Rinehart Donna Sessions JoAnna Sproles
Freddie Biglane
Jean Biglane
Kristen Meehan
Cheryl Rinehart
Donna Sessions
JoAnna Sproles
Columnist Mary Emrick is the owner of Turning Pages Books and More in Natchez, Mississippi.
Columnist Ross McGehee, a lifelong resident of Natchez, Mississippi, owns a diversified and far-flung farm operation.
Columnist Alma Womack lives on Smithland Plantation on Black River, south of Jonesville, Louisiana. In addition to her duties as maitresse des maison, she is the keeper of the lawn, the lane and the pecan orchard at Smithland.
on the cover In her custom-designed kitchen, Helen Gibson Burks holds the main ingredient in her Hot Chicken Dip, featured in our newest column “From the Kitchens of Cheryl’s Family & Friends” on pages 26 – 33. Burks resides in Vicksburg, Mississippi, with her husband Bobby and Willie, Peanut, Sambo, and ButterBean (rescued from the middle of I-20 at Tallulah in the spring). Photo by Anita Schilling, Vicksburg, Mississippi
Bluffs & Bayous is published monthly to promote the greater Southern area of Louisiana and Mississippi area in an informative and positive manner. We welcome contributions of articles and photos; however, they will be subject to editing and availability of space and subject matter. Photographs, comments, questions, subscription requests and ad placement inquiries are invited! Return envelopes and postage must accompany all materials submitted if a return is requested. No portion of this publication may be reproduced without written permission of the publisher. The opinions expressed in Bluffs & Bayous are those of the authors or columnists and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services herein. We reserve the right to refuse any advertisement. Bluffs & Bayous strives to insure the accuracy of our magazine’s contents. However, should inaccuracies or omissions occur, we do not assume responsibility.
office
423 Main Street, Suite 7 Natchez, MS 39120 601-442-6847 | fax 601-442-6842 info@bluffsbayous.com editor@bluffsbayous.com sales@bluffsbayous.com www.bluffsbayous.com
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November 2010 FEATURES From the Kitchens of Cheryl’s Family & Friends.................................... 26-33
From the Stacks A Tri-State Repertoire of Scrumptious Recipes.......................................... 8-9
Something Scrumptious Roux To Do: The Art of Cooking in Southeast Louisiana...................... 18-19
From the Kitchens of Cheryl’s Family & Friends pages 26 - 33
FAVORITES All Outdoors Common Nonsense................................................................................. 12-13
Events November . . . Up and Coming!.............................................................. 52-64
Southern Sampler Really Giving Thanksgiving its Due........................................................ 34-35
THE Social Scene Sarah Doty’s Thirteenth Birthday........................................................... 10-11 Bark in the Park....................................................................................... 14-16 Wildlife Expo................................................................................................ 23
A Tri-State Repertoire of Scrumptious Recipes pages 8 - 9
Franklin County Memorial Hospital’s New Wing.................................. 24-25 Natchez Garden Club’s 4th Annual Fall Bash........................................ 36-40 Saints Block Party......................................................................................... 41 Holly Clegg’s New Cookbook................................................................. 42-43 Miss Mattie, Storyteller................................................................................ 43 90th Birthday Celebration........................................................................... 47 Friends of the Library Annual Meeting................................................. 48-49 Birthday Benefits Humane Society.............................................................. 50 Meet and Greet Honors Tate Reeves.......................................................... 51 Garden Clubs of Mississippi, Inc., State Flower Show................................ 64 Senior Health and Information Fair....................................................... 65-66 Touring Europe............................................................................................. 66
Roux To Do: The Art of Cooking in Southeast Louisiana pages 18 - 19 Bluffs & Bayous { November 2010 { Page 7
From the Stacks |
review by Mary Emrick
A Tri-State Repertoire of Scrumptious Recipes Best of the Best from the Deep South Cookbook Edited by Gwen McKee and Barbara Moseley
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love Thanksgiving! It has always been my favorite holiday, even surpassing Christmas. My friends and family find this hard to believe….don’t take this the wrong way please. The meaning of Christmas is what puts joy in my heart, and I celebrate the blessed birth of my Savior Jesus Christ. However, the commercialization of the holiday makes me dizzy with all of the hustle and bustle, and sometimes the real meaning of Christmas gets lost. Not so with Thanksgiving. Thanksgiving is a time that our family and all their
extensions come together in our home. This has been a tradition in our family for thirty-nine Thanksgivings. Fred and I used to send invitations to all family members, but for many years now they know automatically to come and bring their favorite side dish or dessert. It is not uncommon to have three-dozen Sullivan/Emrick relatives in our home that wonderful day in November. It is the one day together we give thanks to God for our many blessings. And then we have a wonderful feast. In October I begin looking through cookbooks to see if I can find any recipes that improve on my annual contribution to the family gathering. I always prepare the roasted turkey, the cornbread dressing, the corn casserole, the sweet potatoes, the gravy, the rolls and the cranberry sauce. The family fills in the remaining traditional Thanksgiving delicacies. This year I have found one cookbook, Best of the Best from the Deep South Cookbook, that has all of my favorite recipes in one place. The cookbook is published right here in Mississippi by Quail Ridge Press. The book’s editors, Gwen McKee and Barbara Moseley, are well known for the “Best of the Best State Cookbook Series.” Over 2.3 million of their books have sold. New as of last December, Best of the Best from the Deep South Cookbook includes selected recipes from the favorite cookbooks of Louisiana, Mississippi, and Alabama. This cookbook includes a few recipes from Natchez-related cookbooks including Natchez Notebook of Cooking, Waddad’s Kitchen, The Southern Cook’s Handbook, and Cook with a Natchez Native. By November, I usually have my recipes lined up to make my list for the two-grocerycart day at The Natchez Market. Using one cookbook, Best of the Best from the Deep
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South Cookbook will make my job easier. Though there is a recipe for baked turkey in the cookbook, I will stick with the recipe that is attached to the turkey I choose to bring home from the grocery. In addition, I will use the following three recipes that are so similar, if not identical, to the recipes I am accustomed to using, and my family will not know the difference. Traditional Southern Cornbread Dressing (page 170) This makes a very tasty moist dressing to serve with turkey. 6 cups cornbread crumbs 2 cups biscuit crumbs ½ teaspoon salt ½ teaspoon pepper 1½ teaspoons rubbed sage ½ cup butter or margarine 1 medium onion, finely chopped 2 cups chopped celery ½ cup water 2 cups broth ½ cup vegetable oil 3 eggs, slightly beaten Combine cornbread crumbs and biscuit crumbs in large bowl. Sprinkle seasonings over crumbs; set aside. Combine margarine, onion, celery, and water in a saucepan.
Cook over medium heat until margarine is melted. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs. Add eggs; stir until blended. Pour mixture into baking dish or pan; bake at 350 degrees about 35-40 minutes or until golden brown. Yields 15 servings. —Irondale Café Original WhistleStop Cookbook (Alabama) Corn Casserole (page 94) 1 (17-ounce) can whole-kernel corn, drained 1 (17-ounce) can cream-style corn 1 box Jiffy Corn Muffin Mix 1 stick margarine 1 medium to large onion, chopped 1 green pepper, chopped 1 (8-ounce) carton sour cream 2 cups grated sharp Cheddar cheese Mix corns and dry Jiffy Mix together; melt margarine; sauté onion and pepper. Place corn mixture in 9x13-inch greased baking pan. Spoon onion mixture over corn. Spoon sour cream over onion mixture. Top with cheese. Bake at 350 degrees for 30 minutes. Note: Better if made the night before. Can be frozen. —Gibson/Goree Family Favorites (Alabama) Sweet Potato Casserole (page 102) 3 (16-ounce) cans sweet potatoes, drained and mashed 1/3 cup sugar 1¾ sticks margarine, melted, divided 2 eggs, well beaten 1 tablespoon vanilla ¾ cup brown sugar 1/3 cup milk 1/3 cup all-purpose flour 1 cup very coarsely chopped pecans Mix potatoes, 1/3 cup sugar, 1 stick melted margarine, eggs, and vanilla well and pour into a 9x13-inch pan. Mix remaining ingredients and slowly pour on top of sweet potato mixture. Bake at 350 degrees for 1 hour or until topping is set as a pecan pie would be. Makes approximately 12 servings. —Cajun Cookin’ (Louisiana)
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THE Social Scene
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Sarah Doty’s Thirteenth Birthday
arah Doty recently celebrated her thirteenth birthday with a get-together at her home in Brookhaven, Mississippi. Doty is a seventh-grade student at Alexander Junior High. Friends and family swam, enjoyed purple cupcakes and refreshments, and then played team games.
Abby Bozeman, Sarah Doty, Jamie Sproles, and Carly Barker
Taylor Pendley, Alford Driskell, and Kris Patton
Bryce Reagle, Tommy Smith, Jake Cavalier
Kris Patton, Katherine Shell, Jon Mark Mathis, Carlye Waldon, and Sarah Doty
Emily Mezzanares, Madeline Gonzalez, Kaitlyn Boyles, and Hailey Speaks
Chastity Moak, Lucy Shell, and Sally Doty
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THE Social Scene
Jaylynn Thompson and Hannah Pounds
Katherine Shell and Caryle Waldon
Jaylynn Thompson, Abby Bozeman, Hannah Pounds, and Emily Mezzanares
Drew Jones and Ellen Doty
Garrett Smith and Blaine Moak
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All Outdoors |
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by Ross McGehee
Common Nonsense
ightnin assumed that he was being mistaken for his brother when the shots rang out. True to his nature, he took off running and was hard to catch up with. Just like all the other times he’d done something hysterical or in a fit of hysteria, we were left with something to laugh at for quite some time. And he has had plenty of company over the years. Many of the kids that sought summer jobs on the farm showed up with little common sense but plenty of comic relief. It is a common misperception that farm life is something anyone can take on. What can be so hard about building a fence, barn, or haystack? Changing a flat tire on a tractor or herding a few cows can’t be all that hard, can it? Watching a kid with a deficit in life skills can try one’s patience and vocabulary. But often they find careers further up the food chain than you’d expect. Phillip is a prime example. An overprotective mother and an academic mind did not supply Phillip with the background for physical labor. But he came out to try on farm work and make some money one summer. We had to chuckle when he dutifully called his mother to check in often during the workday and assure her that wolves had not dragged him off into the woods. Also when he lost his contact lens regularly and did not have spares on hand, he’d have to go home to replace them. He wore gloves a lot, too! I think the final straw was when we had a flat tire on one of the tractors and it was his job to change it. Usually, it is easier to remove lug bolts if the tire is on the ground since the weight of the tractor keeps the wheels from turning as the lug bolts are loosened. Then, you can jack up the wheel and finish taking out the bolts. Phillip was told, “Break the lugs loose and we’ll bring a jack.” As we rounded the barn to assist him, we heard repeated banging noises coming from the work site. Phillip had engaged the use of a rather large hammer and was pounding the heads of the bolts, trying to “break” them off! Phillip eventually decided that farm work was not his calling and pursued other
career options. He is now a gynecologist. I’m not making this up! A student at the same university that issued Phillip his diploma also applied for a job one summer. Honors student. A junior. Real smart. Could not unroll barbed wire without needing a new wardrobe afterwards. He got tangled up more times than a sack full of tomcats. We just had to shake our heads and leave him on the posthole digger. He helped with putting a roof on a barn one week and ended up on a ladder opposite me. I measured my side of the roof and pitched him the tape measure to make sure his side was the same dimension. He held the tape in position and had a terrified look on his face! “Well, how long is it?” “A little over three inches.” he replied. “How much more?” I swear he held his fingers apart to show me! “About this much.” Could not read a tape measure and now he is an attorney! Justice ain’t the only thing that’s blind! But Lightnin had him beat by a mile. Lightnin and Gator were identical twins. Lightnin wasn’t the sharpest pencil in the box but he did what he could and served faithfully. Gator, however, was one that you’d expect to make his mark as a
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chalk outline on a sidewalk. He was bad to the bone and always into trouble. Lightnin dealt with misidentification for years. So it was funny afterwards when he found that we weren’t shooting at him. Lightnin helped out around the little church down the road. He walked about a mile to get there, since he could not drive, and had to pass through a corner of the farm to do so. The road passes through some deep banks at times, and we were dove hunting just back from the lip of the road bank, so we had no idea that he was anywhere near when the doves flew over our position. He didn’t know we were there either. So when six shotguns opened up on the doves, we heard screaming from the roadway, “This is Lightnin; this ain’t Gator! This is Lightnin; this ain’t Gator!” We ran to see what the heck was wrong only to see the trail of dust as he rounded a corner in the gravel. He could run like Forrest Gump! He also ran off a job for several hours one time when we took him over into Louisiana on a project. Since he was unfamiliar with the local flora there, Palmettos were a novelty to him, and he wanted to see some up close. Feral hogs were in the area, along with rattlesnakes, and he had been properly warned of both. Lunch break came along and Lightnin wandered off into the woods
and didn’t come back. We called for him, went looking, got worried, got disgusted, got worried again—but still no Lightnin. Finally, three hours later, a neighbor landowner stopped by to ask if we were missing a man. Turns out that Lightnin had gotten into the woods far enough to get lost and then heard the palmettos rustling in the wind and thought it was wild hogs. The harder he ran the more the palmettos rustled! Finally, he got to a road where he was seen by the neighbor, and he stayed pretty close by after that. He outdid himself with a haystack, however. We were hauling hay with a big truck. Lightnin liked to climb on top of the load to take in the view and to catch a breeze to cool off in. We had pulled up to a hay barn, parked under a shade tree, and were waiting for the customer to arrive and show us where to stack the load. Lightnin had fallen asleep on top of the hay, and we had forgotten about him until the customer drove up. Suddenly, Lightnin was screaming, “Whoa, whoa. Stop the truck!” We looked up to see that he was
on his back with a death grip on a bale of hay. He had heard the approaching vehicle, woke up from a nap, looked up to see the clouds racing past and thought the truck was moving! He ain’t right! So we should have known better than to put him on a tractor. Planting pasture is a pretty basic chore. Scratch up the ground, sling out seed and fertilizer, drag something over the clods to cover the seed, and just add water. The simplest and most mindnumbing component is pulling the “drag.” It can be an elaborate piece of machinery or something as crude as a section of chainlink fence. Still, most of what you are doing is making dust and LOTS of it! The only thing to remember is to plan ahead because a drag can function in only one direction. It has no capability to be backed up since the hitch is usually a chain; and the last time I looked, you can’t push a chain. So Lightnin was trusted on a probationary basis with running the drag after being instructed not to drive towards anything that he could not run over. I’ll just guess that our hero had the gift of a
short attention span because it took all of one hour before he came walking to the house with the news that the tractor was stuck. Upon review of the circumstances surrounding the stuck tractor, it became evident that Lightnin had driven straight up to the woods and forgotten that turning was an option. So he proceeded to attempt to fit a twenty-five foot drag through a tenfoot opening between two trees. Failing to accomplish that, he attempted to see how deep of a hole the rear tractor tires could excavate while restrained by two trees. He did a masterful job in that particular component of his experiment. At that point he was put on administrative leave. So if you ever hear of an individual that wants to experience the great outdoors, learn a few common-sense life skills, or see what hard work is all about so they’ll pursue a career in investment banking instead, I’m far too unpleasant to work for. Don’t even think about it.
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THE Social Scene Bark in the Park 2010
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ark in the Park 2010 was held on September 18 at the Grand Village of the Natchez Indians in Natchez, Mississippi. The event featured fun, fellowship, and friendly competition among the four-legged participants and their families. All proceeds benefited the NatchezAdams County Humane Society. Photos by Kathy Fitch
Avery Johnson with Jaxson
Shelia Houck with Sam
Sara Hill, Lucas Barnes, and Lauren Hill with Diamond
Abby Buckles with Maggie Mae
Jill Thomas with Sir Hershey Kisses
Brett Brinegar with Ziva
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Rita Holland with Lily
Sophie Webber with Sassy
Sebastian Criswell with Mollie
Amy Dewitt with Maggie Mae and Bogart
Joani Stanton with Mojo and Pink
Margaret Shaw with Dakota
Taylor Hunt with Hercules
Aimee Guido with Pebbles
Holly Chauvin with Belle
Donita Lowery with Petey
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THE Social Scene
Ashen and John Burns with Ernie
Charlotte and Trey Buckles with Dixie Belle
Lucy Miller and Skip Denet with Jasmine and Camo
Ayden and Adrianna Rojo with Princessa
Reeve, Katie, and Zoie Gibson with Duncan
Chris Vest with Duke
Kimberly Warren and Jodie Stevens with Drew, Cash, Hank, Jake, and Tally
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Bluffs Bluffs && Bayous Bayous {{November October 2010 { Page 17
Something Scrumptious |
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recipes by the Junior League of Greater Covington
Roux To Do: The Art of Cooking in Southeast Louisiana
he Junior League of Greater Covington, Louisiana, is an organization of women committed to promoting volunteerism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. With close to two hundred active members, the Junior League of Greater Covington provides over $75,000 and over 10,000 volunteer hours for programs in the Greater Covington community annually. The League is able to continue its financial support of designated Greater Covington volunteer programs for child advocacy, public education, the elderly, and the arts through the sale of Roux To Do: The Art of Cooking in Southeast Louisiana. This cookbook can be acquired by contacting the Junior League of Greater Covington at 985-898-3989 or www.jlgc. net. Each cookbook is $24.95 with postage and handling $4.00 per book. Gift wrapping is available for $2.00 per book. The League accepts Visa, MasterCard, or checks. Chafing Dish Duck 3 ducks (more if using teal) Salt & black pepper to taste Worcestershire sauce to taste 3 tablespoons vegetable oil 3 tablespoons flour 1 cup chopped onion 1 cup chopped bell pepper 1 cup sliced celery 2 garlic cloves, minced ½ cup water Apple or orange quarters 1 cup jelly (any flavor) 3 slices bacon, cut into halves 1 cup red wine 6 small green onions, finely chopped ¼ cup (½ stick) butter ¾ cup dry red wine 1 cup Franco-American gravy or brown gravy Dash of lemon juice
2 (6 ounce) cans sliced mushrooms, drained Red pepper to taste Rinse each duck and pat dry. Season each duck inside and out with salt, black pepper, and Worcestershire sauce. Arrange in a baking pan. Bake at 500 degrees until brown. Remove from the oven. Reduce the oven temperature to 300 degrees. Cook the oil and flour in a saucepan to make a roux, stirring constantly. Add ½ of the vegetables to the roux. Cook until the vegetables are wilted. Blend in the garlic and water. Remove from the heat. Mix the remaining vegetables in a bowl. Stuff the cavities of the ducks with apple quarters. Season with salt and black pepper. Spread the jelly over the duck breasts. Place in a deep roasting pan. Spoon the uncooked vegetable mixture over the ducks. Spoon the roux mixture over the uncooked vegetables. Criss-cross the bacon halves over the ducks and vegetables. Pour 1 cup wine over the ducks. Bake, covered, for 2 to 3 hours or until the duck is almost falling off the bone, basting frequently with the wine and drippings. Remove the ducks from the pan, reserving the drippings. Let the duck cool slightly. Shred the ducks, discarding the skin and bones. Sauté the green onions in the butter in a skillet until soft. Add ¾ cup wine. Cook until the liquid is reduced by ½. Add the gravy, lemon juice, reserved pan drippings, and mushrooms. Add the shredded duck and mix well. Season with salt, black
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pepper, and red pepper. Spoon into a chafing dish. Serve with party rolls or Melba toast. Serves 10 to 12. NOTE: For an entrée, serve over fluffy white rice. Crawfish Pecan Dressing 1 pound lean ground beef 1 medium onion, chopped 1 rib celery, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 2 garlic cloves, minced 3 (16 ounce) packages frozen peeled crawfish tails, thawed 2 cups cooked, long-grain rice 1 cup pecans, chopped ¼ cup (½ stick) butter or margarine, cut into pieces
1 small bunch green onions, chopped 2 tablespoons Creole seasoning ½ teaspoon pepper Chopped fresh parsley Cook the ground beef, onion, celery, bell peppers, and garlic in a Dutch oven over medium-high heat for 10 minutes or until the ground beef is brown and crumbly, stirring constantly. Stir in the crawfish tails, rice, pecans, butter, green onions, Creole seasoning, and pepper. Cook until heated through. Spoon into a greased 9x13-inch baking dish. Bake at 350 degrees for 25 to 30 minutes or until light brown. Sprinkle with parsley. Serves 8 to 10. Ursula’s Corn Bread Dressing 2½ cups cornmeal ¾ cup flour 1½ teaspoons salt 3 tablespoons baking powder 1 tablespoon sugar 3 tablespoons vegetable oil 3 eggs 3 cups milk 2 pounds lean ground beef 2 onions, chopped 1 bell pepper, chopped 3 garlic cloves, chopped 1 cup chopped celery Salt, black pepper, and cayenne pepper to taste 1 (14-ounce) can beef broth 2 (10-ounce) cans cream of mushroom soup 1 teaspoon Kitchen Bouquet ¼ cup chopped fresh parsley ¼ cup chopped green onions 3 eggs, lightly beaten Mix the cornmeal, flour, salt, baking powder, and sugar in a bowl. Add the oil, eggs, and milk, and mix well. Pour into a greased, 11-inch, cast-iron skillet. Bake at 425 degrees for 30 to 35 minutes or until golden brown. Brown the ground beef in a large skillet, stirring until crumbly; drain. Add the onions, bell pepper, garlic, and celery. Season with salt, black pepper, and cayenne pepper to taste. (This should be relatively spicy since you will be mixing it with the corn bread.) Add the beef broth. Cook slowly, covered, for 45 minutes. Add the soup, Kitchen Bouquet, parsley, and green onions, and mix well.
Crumble the corn bread. Add to the ground beef mixture, and mix well. Adjust the seasonings to taste. Stir in the eggs. Spoon into a large baking dish. Bake at 350 degrees for 30 to 45 minutes or until set. Serves 12. Northshore Seafood Gumbo SHRIMP STOCK 3 pounds uncooked medium shrimp 12 cups (3 quarts) water 1 tablespoon liquid shrimp boil 2 onions, sliced 10 peppercorns 1 lemon, sliced 4 garlic cloves, crushed 3 ribs celery, cut into quarters GUMBO 8 ounces okra, thinly sliced 2 tablespoons vegetable oil 1½ cups flour 1 cup vegetable oil 2 onions, finely chopped ½ cup thinly sliced celery 1 cup chopped red bell pepper 6 garlic cloves, minced 4 ounces ham, cut into cubes Salt to taste 3 bay leaves ½ teaspoon white pepper ½ teaspoon black pepper ¼ teaspoon cayenne pepper ½ teaspoon oregano ½ teaspoon thyme 1 (16-ounce) can tomatoes, crushed 1 (8-ounce) can tomato paste 3 tablespoons Worcestershire sauce 4 gumbo crabs 1 pound lump crab meat, shells removed 1 pint oysters Hot cooked rice
For the shrimp stock, peel and devein the shrimp, reserving the shells. Chill the shrimp in a bowl in the refrigerator until ready to add to the gumbo. Combine the reserved shrimp shells, water, liquid shrimp boil, onions, peppercorns, lemon, garlic, and celery in a large stockpot, and mix well. Bring to a boil over high heat, and reduce the heat. Simmer for 30 to 45 minutes. Strain the stock, discarding the solid ingredients. Return the strained stock to the stockpot. Simmer over medium-low heat. For the gumbo, sauté the okra in 2 tablespoons oil in a skillet for 10 to 15 minutes or until tender. Cook the flour and 1 cup oil in a skillet to make a dark, rich roux, stirring constantly. Add the onions, celery, and bell pepper. Sauté for 4 minutes. Add the sautéed okra, garlic, ham, salt, bay leaves, white pepper, black pepper, cayenne pepper, oregano, and thyme. Sauté for 2 minutes. Spoon gradually into the heated stock, and stir to mix well. Add the undrained, crushed tomatoes, tomato paste, and Worcestershire sauce. Bring to a boil over medium heat; and reduce the heat, stirring constantly. Simmer for 30 minutes, stirring occasionally. Add the gumbo and crab meat. Cook for 15 minutes. Drain the oysters, reserving 2 tablespoons liquor. Add the oysters, reserved liquor, and chilled shrimp to the gumbo. Cook for 5 to 10 minutes or until the shrimp turn pink and the oysters curl. Discard the bay leaves. Serve over hot fluffy rice. Serves 8 to 10.
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On the River k On the River k On the River k On the River
Natchez k vidalia k Ferriday k Natchez k vidalia k Ferriday k Page 20 { November 2010 { Bluffs & Bayous
On the River k On the River k On the River k On the River
Natchez k vidalia k Ferriday k Natchez k vidalia k Ferriday k Bluffs & Bayous { November 2010 { Page 21
On the River k On the River k On the River k On the River
Natchez k vidalia k Ferriday k Natchez k vidalia k Ferriday k Page 22 { November 2010 { Bluffs & Bayous
THE Social Scene
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Wildlife Expo
he Lincoln County Civic Center was home to the Wildlife Expo on September 16 and 17, welcoming thousands of outdoor enthusiasts from all over Brookhaven, Mississippi, and surrounding areas. The event offered exhibition booths, food, and various activities and showcased the latest tools and equipment for outdoor recreation.
Susan Pickett, Cindy Moore, and Glenda Thornhill
Steve Ham and Bruce Gray
Buster Brown and Marilyn Brown
Sherra Smith and Abby Smith
Christy Fleming, Sherri Mathis, and Gabe Mathis
Rhonda Deer and Billy Jo Deer
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THE Social Scene Franklin County Memorial Hospital’s New Wing
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he Billy D. Martin Therapy Center Wing recently opened at Franklin County Memorial Hospital in Meadville, Mississippi. Many friends and well-wishers joined the family of the late Billy D. Martin to celebrate the opening.
Sonny Dickey, Administrator of Franklin County Memorial Hospital, with Board Members
Deloris Martin with granddaughter Deanna Ferguson and greatgranddaughter Stella
Randy Martin, Deloris Martin, and Bill Martin with photograph of the late (husband and father) Billy D. Martin
Deloris Martin and FCMH Board Members
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Mrs. Lowery Martin and Deloris Martin
Ida Wetstone and Dr. Ben Yarbrough
Ione Shell, first Billy D. Martin Therapy Center patient, with Paula Dillon, Director of Hyperbaric and Wound Care
Sonny Dickey and Deloris Martin
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From the Kitchens of Cheryl’s Family & Friends I
n my continuing attempts to orchestrate with flair and finesse the many skills of cooking and entertaining, I have rallied the forces of family and friends and requested some of their favorite recipes to enhance my collection and share with our readers. My challenge is not to be intimidated by distinctive dishes but to prepare them with deftness and a bit of audacity and invite family and friends over to dine casually…. and scrumptiously….with Mike and me. November and December are nesting months for us all as we plan the holidays, decorate our homes, and prepare memorymaking meals and party fare to share with those we treasure. I hope you will enjoy the following sampler of sumptuous recipes that some of my treasured family and friends have sent our way this month as well as the additional selections that will appear in the months to follow. Bon Appetite! Joe Eidt, my step-father, and my mother, Mary Ann Foggo-Eidt, are amazing cooks.
Joe can cook a mean steak, for his seasonings and preparations make his beef melt in your mouth. I requested that he share some of his cooking tips with our readers. At their house, a “home-cooked” meal always is bubbling away on the stove. Sometimes Mae Mae (as she is known to her grandchildren and greatgrandchildren) is the one chopping and stirring, and sometimes Big Joe is at the helm; but no matter who is the chef de jour, a feast is always in the making! Cajun Bay Oyster Stew [In memory of Mrs. Gaston Geautreaux, my land lady in Cecelia, Louisiana, circa 1957.] 2 pints fresh oysters (A third pint won’t hurt.) Juice of 1 fresh lemon 1/4 cup finely chopped celery 1/4 cup finely chopped green onion tops
Joe Eidt and Mary Ann Foggo-Eidt
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1/2 stick salted butter 1 tablespoon olive oil 2 cups half & half 2 cups whole milk 1/2 level tablespoon salt 1/2 teaspoon coarsely ground black pepper 1-2 teaspoons Tabasco sauce 1 teaspoon chopped fresh parsley In saucepan, melt butter; do not let boil; add olive oil. To butter mixture add celery and onions; sauté until soft. Add salt and pepper; stir while heating to simmering point. Drain most of oyster liquor; allow some liquor to remain with oysters. Add milk mixture; allow to reach simmering stage; do not allow to boil; stir constantly. Add oysters; allow mixture to again reach simmering stage; do not allow boiling; stir. Allow mixture with oysters to cook without boiling for 4 to 5 minutes until oysters begin to curl slightly on edges; do not over cook. Remove from heat, add Tabasco, and sprinkle parsley. Allow finished stew to sit for 3 minutes; stir often. Serve with seasoned croutons or oyster crackers. Serves 4-6 guests. —Joe Eidt
Secret Seasonings of the Pros: The great majority of top chefs rely on sauces and broths for the creation of tasty stocks for special recipes. Many gourmet chefs continue to create their own stocks by boiling beef or chicken bones, shrimp hulls, or even fish heads for use in sauce creation. However, what most top-flight cooks are hesitant to reveal is that all of the above sauce flavors may be purchased from a food purveyor, all are excellent quality, and the time saved in preparing sauces is significant. Here is a listing of three favorites, and some of the uses of these prepared-paste time-savers: 1. Concentrated Beef Base: This is the most popular of all the concentrated flavorings. Beef base is simply a concentrated au jus beef gravy, highly flavored and pungent, very inexpensive, and so easy to use. A teaspoon in a sauce pan creates excellent beef broth. A half teaspoon adds great flavor to vegetable dishes such as butter beans, green beans, steamed cabbage, mustard greens, and red beans. A favorite of grill masters is combining a tablespoon of beef base with one stick of butter, 2 tablespoons good olive oil, and 1/4 teaspoon of garlic powder. This mixture is excellent for grilling beef steaks, pork ribs, pork chops, and even chicken and catfish filets. Surprised? You will be when you use this magic mixture to baste your grilled meats, for the beef flavor enhances all the above selections. Don’t be reluctant to use it on any meat, not just beef. It’s also great to baste sliced onions, zucchini, bell peppers, or squash when grilling. 2. Concentrated Seafood or Shrimp Base: For seafood dishes; grilled shrimp; and grilled salmon, trout, or catfish, a seafood base is a perfect complement. It is excellent for gumbos, bisques, jambalaya, or any other seafood dish. A shrimp base is also an option. These seafood enhancements are created in the same manner as a beef base; that is, they are reduced and concentrated from shrimp or fish stock which is likewise reduced to a paste form. Mix this base with butter, olive oil, and garlic, just as with the beef base mixture. 3. Concentrated Chicken Base: Chicken Base is excellent for the creation of sauces and soups made with poultry. It is also excellent for chicken and dumplings, chicken tetrazzini, cornbread dressing, chicken and rice casseroles—just any chicken entree. (I still prefer the beef
base mixture for grilling chicken, Cornish hens, or any other meat.) All these bases may be purchased in one-pound jars. The best brand, found at Hicks Distributing Co., in Natchez, Mississippi, is LEGOUT BRAND, and it sells for about $6.00. A onepound jar should be sufficient for about a year in the average home kitchen. It is recommended that you refrigerate each of them after use. They are very concentrated and chock full of intense flavor. Go easy on the salt. Very little is needed, but season to taste. Use these time-saving and delicious prepared bases in your favorite recipes. You will be delightfully surprised at the superb enhancement they offer to your dish of choice. And the best part of it, besides the delicious entrees and side dishes, is that you save all that kitchen time you would otherwise spend creating broth mixtures for your recipes. Personally, I am never without these bases, especially the beef base. So join me in the fun of creating greattasting dishes with bases like those of the professionals. —Joe Eidt
Ruth Pettey Jones
Ruth Pettey Jones and I became friends as freshmen at Mississippi University for Women and have remained best friends for over thirty years. Ruthie, as her friends still call her, along with her high school friend Ouida Holland, her Masker (MUW social club) friend Helen Burks, and I bonded through the years and began the YaYa Girls’ Summer Trip bunch well over 8 years ago. Ruthie remains a link to my college years and has a memory like an elephant! Perfect Turkey Gravy Giblets and neck from 1 turkey 4 cups water 1/2 cup butter 1 small onion, chopped 1 celery rib, chopped 1 carrot, chopped 1/4 cup flour 2 egg yolks 1/2 cup half-and-half 1/2 teaspoon poultry seasoning 1/2 (or more to taste) Creole seasoning Bring giblets, neck, and 4 cups water to boil in a medium saucepan over medium
heat. Cover, reduce heat, and simmer 45 minutes or until tender. Drain, reserving broth. Discard giblets (unless you really like them). Chop neck meat and set aside. Melt butter in a large skillet over medium heat; add chopped vegetables and sauté 5 minutes. Add flour, stirring until smooth. Add reserved broth; cook, stirring constantly, 10 minutes or until thickened. Reduce heat to low. Remove vegetables using a hand-held, wire-mesh strainer, and discard, leaving gravy in skillet. Whisk together egg yolks and halfand-half. Gradually stir about one-fourth cup of hot gravy into yolk mixture, taking care not to cook the yolks. Once they’re incorporated, add to remaining hot gravy. Add neck meat; cook, stirring constantly, 4 to 5 minutes. Stir in seasonings. Serve immediately —Ruth Pettey Jones Champagne Punch 1 (11.5 oz.) can frozen pineapple-orange juice concentrate, thawed and undiluted 1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted 1 large bottle Brut champagne, chilled 1 cup vodka, chilled
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1 (12 oz.) can ginger ale, chilled 1-liter bottle sparkling water, chilled* Stir together concentrates in punch bowl. Add remaining ingredients, stirring gently. Serve immediately. Adjust sparkling water if punch is too sweet or not sweet enough. —Ruth Pettey Jones Chicken Spaghetti 1 delicatessen chicken 2 cans cream of chicken soup 2 rolls garlic cheese 1 cup grated cheddar or parmesan cheese 1 onion (I like Vidalia or other sweet variety.) 3 stalks celery 3 tablespoons butter or extra virgin olive oil 1 can mushrooms 1 can sliced black olives salt, pepper, and other seasonings to taste (parsley, cayenne, lemon pepper, any that you really like, etc.) 1 pound angel hair pasta Preheat oven to 350 degrees. While cooking pasta, chop onion and celery and sauté in butter or olive oil. Over medium heat, mix sautéed vegetables with soup, mushrooms, and olives. Add cheese in small amounts until melted. Add chicken and seasonings. Mix sauce with pasta and pour into large, greased baking dish. Sprinkle grated cheese over top and bake for 30 minutes. —Ruth Pettey Jones Caroline Devereaux, the younger of my two daughters, lives in Mandeville, Louisiana, with her husband Matt and their five-month-old daughter, Stella. Caroline loves to cook and is an avid fan of The Food Network. Pumpkin Soup with Chili Cran-Apple Relish Here’s my favorite holiday recipe: it’s for that pumpkin soup I love. 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 fresh bay leaf 2 ribs celery with greens, finely chopped (Save time and purchase celery already washed, trimmed, and cut into sticks. This makes chopping fast work.) 1 medium yellow onion, finely chopped Salt and pepper 3 tablespoons all-purpose flour 2 tablespoons poultry seasoning or 2 teaspoons ground thyme 2 teaspoons hot sauce or to taste
Faye Lehmann has served as a mentor, friend, and role model for me through our association in The Natchez Garden Club. Faye is a talented cook and baker, known for her delicious desserts. She has prepared and hosted luncheons for many years on a plethora of occasions for her friends, bridge group, garden club, and church.
Caroline Devereaux
6 cups chicken stock 1 (28-oz) can cooked pumpkin puree 2 cups heavy cream 1/2 teaspoon freshly grated nutmeg RELISH: 1 crisp apple, such as McIntosh or Granny Smith, finely chopped 1/4 red onion, finely chopped 2 tablespoons lemon juice 1/2 cup dried sweetened cranberries, chopped 1 teaspoon chili powder 1 teaspoons honey 1/2 teaspoon ground cinnamon Heat a medium soup pot over medium to medium-high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the vegetables with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning, and hot sauce, to taste. Then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit; then add cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cools, assemble the relish: combine the apple, onion, lemon juice, cranberries, chili powder, honey, and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish. —Caroline S. Devereaux
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Bacon Cups 1 (10 ct.) can flaky, layered biscuits Vegetable cooking spray 6 slices bacon, cooked and crumbled 1 tomato, chopped fine 2-3 small green onions, finely chopped 3 ounces shredded Swiss cheese 1/4 to 1/2 cup mayonnaise Spray either mini or regular muffin tins. Separate biscuits. (I tried several brands and none separate easily.) If using mini muffin tins, use one layer of biscuit and press into muffin tins. If using regular tins, use two layers to make crust. Mix remaining ingredients for filling. Divide filling into the number of muffin-tin cups you are using. Bake at 350 degrees for 10 to15 minutes. These are divine, like a quiche, and really easy. —Faye Lehmann (from Gardeners Gourmet Cook Book) Butter Pecan Cake 1 Box Betty Crocker Pecan Cake mix 4 eggs 3/4 cup oil 1 cup milk 1 can Betty Crocker Pecan Coconut Frosting 1/2 cup finely chopped pecans, optional Preheat oven to 350 degrees. Grease a Bundt pan. Mix first 5 ingredients in large bowl for 2 minutes at medium speed. Sprinkle nuts (if using them) in bottom of pan. Bake for 45 to 55 minutes. This cake is really good and easy and stays moist a long time. —Faye Lehmann (from relatives in North Carolina) Coconut Sheet Cake 1 box yellow cake mix 2 cups shredded coconut (divided) 1 small (2/3 cup) evaporated milk 1 cup powdered sugar 1 teaspoon coconut extract 1 teaspoon vanilla extract
Water to make 2 cups 2 cups whipped topping (Cool Whip) Maraschino cherries for garnish, optional Bake cake by directions on box except add 1 cup of the coconut to batter. Bake in 9x13 pan. Mix other ingredients and pour over cake while hot. Punch holes in cake with ice pick, and pour mixture slowly over cake until all is absorbed. Cool completely and frost with the Cool Whip and remaining cup of coconut. Keep in refrigerator. Add maraschino cherry on each slice for a festive look during the Christmas holidays. —Faye Lehmann (from relatives in North Carolina) Carol Frank also is a friend of mine through her involvement with The Natchez Garden Club. She is known as one of the dream-team members and has spent many a day visiting with me over a glass of wine, solving our problems as we laugh and enjoy the moment. Carol’s husband, Smokye Joe, has as marvelous sense of humor as does Carol, and they come as a package!! Fresh Apple Cake 2 cups sugar 2 eggs 11/2 cups oil 1 teaspoon salt 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon cloves 3 large apples, chopped 11/2 teaspoons baking soda 3 cups flour 1 cup chopped pecans Cream sugar, eggs, and oil. Add rest of ingredients. Mix well and pour into a greased and floured Bundt pan. Bake at 325 degrees about 11/2 hours. —Carol Frank Crawfish or Shrimp Marilyn 2 cups peppers (use red, green, and yellow) 16 ounces bow-tie pasta 1/2 cup diced celery 2 cups chopped onions 1 clove minced garlic 1 stick butter 2 pounds crawfish or shrimp 16 ounce Pepper Jack cheese (grated) 21/2 cups heavy cream 1/2 cup parmesan cheese 1-2 tablespoons seasoning
a drop left. It makes a bucket load and it is easy to make, especially since it has canned chicken. Enjoy! 3 cans chunk chicken, drain and mash 12 oz. cream cheese 1 can cream of chicken soup 1/4 can tomato soup ¾ cup chopped celery 10 green onions, chopped 1 cup mayonnaise 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Salt and pepper to taste Heat on low the cream cheese and soup until smooth. Add remaining ingredients until warm. Place in a large casserole and top with grated sharp cheese. Bake at 350 degrees for 20 to 25 minutes. Serve with Fritos. —Helen Burks Helen Burks with Ruth Pettey Jones
Preheat oven to 350 degrees. Cook pasta in a large pot of boiling salted water until tender. Drain pasta and set aside. Sauté onions, garlic, celery, and peppers in butter until tender. Add salt, seasoning, and heavy cream. Stir over medium heat until mixture is hot. Add Pepper Jack cheese and stir until cheese melts and blends into sauce. Add crawfish or shrimp and cook until no longer pink—about 15 minutes. Remove from heat and fold in pasta and parmesan cheese. Coat the bottom and edges of a large casserole dish (13x9). Pour the pasta mixture into the casserole dish and bake at 350 degrees for 30 minutes. —Carol Frank Helen Burks is one of my friends from our college years at Mississippi University for Women as well as one of the YaYas, our group of close friends who take a girls’ trip each summer. Helen is known for her robust attitude toward life, people, and Mississippi State football. Hot Chicken Dip This recipe is my famous hot chicken dip. I discovered this recipe while living in Columbus, Mississippi. I made it for my VIX bridge club and they all wanted the recipe. Shortly thereafter one of the bridge members submitted it to the newspaper for publication. Now, every time I go to a party, whether catered or not, there is my hot chicken dip on the table. There is never
Baked Potato Soup 4 large baked potatoes 2/3 stick margarine 1 bunch green onions 5-6 tablespoons of flour 4-6 cups milk (I use 2% milk; however, I think skim milk would be great.) 1 1/2 cups sharp cheese grated (I do not use fat free cheese.) 8 ounces sour cream (I use the fat free— tastes the same.) Bacon bits (I use the bits in a bag or jar.) Wash and dry potatoes. Prick potatoes all over with knife. Do not wrap potatoes in foil to bake. Place on baking sheet or piece of foil in 450 degree oven for 1 hour to 1 hour and 10 minutes. Melt butter and sauté green onions for about 5 minutes. Add flour and stir until blended. This will be a thick paste. Add milk about 1/3 of it at a time. I usually start out adding 4-5 cups of milk at this point. The last cup of milk can be added if needed to thin out the soup at the end of the cooking process. Cook milk/flour mixture until it thickens a little. Add cheese and melt into the milk/flour mixture. Stir in sour cream. If sour cream curdles, add a pinch of baking soda and beat lightly. (Curdling has never happened to me.) Add baked potato pulp to mixture. I cut the hot baked potatoes in half and scrape the pulp into the pot of soup. I like this scraped texture for the soup as opposed to cubing the potatoes; however, it is your choice. Add bacon bits—as many as you want. When serving, garnish with cheese, bacon bits, green onions, whatever. Like
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I said, you might want to add some milk once everything is in the pot as the mixture gets thicker and thicker when you add the various ingredients. —Helen Burks Spring Salad with Strawberries and Poppy Seed Dressing 1 pound mixed fresh greens (I use leafy Romaine bag salad.) 1 pint fresh strawberries, halved 1/2 cup sugar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 2 teaspoons minced onion (optional) 1/4 teaspoon paprika 1/3 teaspoon Worcestershire sauce 1/2 cup vegetable oil 1/4 cup cider vinegar Sliced almonds or whatever kind of nut you prefer Wash greens and tear in bite-size pieces. Combine with strawberries and nuts in a large salad bowl. Combine/Mix remaining ingredients except for vegetable oil. Slowly add vegetable oil to dressing mixture using a whisk or, if you prefer, a blender or food processor until creamy and well combined. Shortly before serving, drizzle dressing over greens and strawberries; toss gently. —Helen Burks Carley Page, one of my new best friends, was already friends with Helen Burks and Ouida Holland, who introduced her to me on an early girls’ trip to Eagle Lake in Vicksburg, Mississippi. Carley now is one of us YaYas who take a get-away trip together each summer. Crescent Cinnamon Rolls 2 cans crescent rolls Cinnamon and sugar (mixed) Squeeze Parkay Powdered sugar Milk Separate rolls into four squares. Spread with butter and sprinkle with cinnamon and sugar. Roll up and cut into about eight rolls. Place in 9x13 buttered pan and bake according to package directions. Mix powdered sugar and milk to make icing and pour over hot rolls. —Carley Page Breakfast Pizza Pam vegetable cooking spray 1 pound sausage
The following recipes are from a long-time friend—Susan Hammett. Susan’s daughter Elizabeth and my daughter Caroline grew up and attended school together. Susan worked with me for Bluffs & Bayous as well as for Apropos. Susan’s daughter Danielle also worked for Bluffs & Bayous for many summers during her high school and college years.
Ruth Pettey Jones and Carley Page
1 can crescent rolls 8 ounces grated cheddar cheese 8 ounces grated mozzarella cheese 6 eggs, beaten Spray 9x13 pan with Pam, put crescent rolls flat into the bottom. Cook sausage, drain, and place on top of rolls. Layer both cheeses on top of sausage and pour eggs over the sausage and cheeses. Bake at 350 degrees until cheese is melted and dough is brown. Cut in squares. —Carley Page Mama’s Ham Sandwiches 2 sticks margarine, softened 2 tablespoons mustard 2 tablespoons minced onion 2 tablespoons poppy seed 5 bags hoagie buns 1 boneless ham, shaved 1 large bag of grated cheddar cheese Mix margarine, mustard, minced onion, and poppy seed and spread on both sides of each bun (sparingly). Top with shaved ham and grated cheese. Wrap in foil and freeze. To serve, place frozen wrapped sandwiches in 400-degree oven for 20 minutes. They will keep for a long time in the freezer. If they are refrigerated, not frozen, you can do the same thing – just cook about 10 minutes in the oven or take off foil, wrap in paper towel, and zap in the microwave for about one minute. Enjoy! —Carley Page
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Okra and Corn Maque Choux 1/2 pound spicy smoked sausage, diced or sliced 1/2 cup chopped onion 1/2 cup chopped bell pepper 2 garlic cloves, minced 3 cups fresh corn kernels 11/2 cups sliced fresh okra 1 cup peeled, seeded, diced tomatoes Salt and pepper Sauté sausage in large skillet, sprayed with cooking spray, until browned. Add chopped vegetables and sauté until tender. Add corn, okra, and tomatoes. Cook, stirring often, until done. Season with salt and pepper. NOTE: You can use frozen corn and okra and Rotel tomatoes if fresh are not available—very good! —Susan Hammett Eggplant Parmegiana 1 recipe spaghetti/pasta/tomato sauce (recipe for fresh tomato sauce below) 2-3 eggplants 2 eggs, well beaten 1 cup Progresso Italian breadcrumbs 1/2 cup olive oil 1 heaping cup Parmesan cheese 1/2 lb. shredded Mozzarella
Susan Hammett
Peel and slice eggplant. Dip in salted ice water, pat dry, salt and let drain 15 to 20 minutes on paper towels. Dip in beaten eggs, then breadcrumbs, and brown in hot oil. (Electric skillet works well for this.) Layer eggplant, sauce and cheese twice in a casserole. Dot with butter. Bake in 350 oven 30 minutes. Make ahead, refrigerate and bake before serving; can freeze. (I usually double and make 2 casseroles.) —Susan Hammett
meetings, events, parties, and luncheons during the seven years I have known her. She often designs menus for large events and to pull them off gathers her A-Team of friends—Carol Frank, Linda McFarland, and Kitty Bray, all whom I hope to feature during this monthly spread.
Fresh Tomato Sauce (lots of work but worth it) 3 chopped onions 2-3 garlic cloves, pressed 1/4 cup olive oil 3 teaspoons salt 1 tablespoon sugar Jo Ann Herrington 1 teaspoon oregano 1 teaspoon basil Jo Ann Herrington is a friend whom I 1/2 teaspoon anise seed have been fortunate to know through The 8 large, ripe tomatoes, peeled, seeded, and Natchez Garden Club. Jo Ann is an amazing chopped caterer and has pulled off some awesome ¾ cup chicken stock 1/4 cup white wine 2 teaspoon fresh parsley, chopped Sauté onions and garlic in oil. Add seasonings, liquid, and tomatoes. Simmer 25 to 30 minutes. Add chopped parsley and simmer 5 more minutes. —Susan Hammett
Cranberry-Orange Chutney 1 cup fresh orange sections 4 cups cranberries 1 cup chopped, unpeeled apple 1/4 cup orange juice 2 cups sugar 1/2 cup golden raisins 1/2 cup chopped walnuts or pecans, toasted 1 tablespoon vinegar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground all spice Combine all ingredients in a large sauce pan, and bring to a boil. Reduce heat and simmer five minutes or until berries begin to top. Chill overnight. This is great with turkey and dressing. It will keep for several months in the refrigerator. —Jo Ann Herrington
Bell Pepper Soup ¾ stick butter 1 bunch green onion tops, chopped 1 each – red, yellow, green – bell pepper, chopped and seeded 3 cloves garlic, crushed fine 1/2 cup all-purpose flour Salt and cayenne pepper to taste 2 cans chicken broth 1 pint half & half In large pot, sauté vegetables in butter until soft. Add flour and stir in for 2 minutes. Whisk in broth and water and bring to a good simmer for 15 minutes. Cool, then puree in blender or food processor. Return to pot; add seasonings and cream. Heat until hot, not boiling. Add water if needed. NOTE: I have made this before by putting only the cooked vegetables in the food processor. Puree them and then add to broth, etc. —Susan Hammett Bluffs & Bayous { November 2010 { Page 31
Hot Pineapple and Cheese 1 20-ounce can pineapple chunks, drained; reserve juice 1/2 cup sugar 3 tablespoons all-purpose flour 1 cup shredded cheddar cheese 1/4 cup butter, melted 1/2 cup crushed round buttery crackers (Ritz) Preheat oven to 350 degrees. In a medium bowl, combine three tablespoons pineapple juice, sugar, and flour. Add cheese and pineapple chunks. Mix well. Pour into a lightly buttered 11/2-quart baking dish. In a small bowl, combine butter and crackers. Place on top of pineapple mixture. Bake for 20 to 30 minutes. 6 to 8 servings. This is a great dish with pork or ham! —Jo Ann Herrington Kentucky Hot Brown Sandwiches 2 slices bread, trimmed and toasted 2 slices turkey 2 slices tomato 2-3 slices crisp bacon Cheese sauce (See recipe below.) Place bread side by side in a baking dish. Lay turkey slices on bread. Then lay
Kitty Bray (recipes on page 33)
tomato slices on top of turkey, followed by the bacon. Pour cheese sauce over all and broil for a few minutes. —Jo Ann Herrington Cheese Sauce 2 teaspoons butter
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2 tablespoons flour 1 cup milk 1/2 teaspoon salt 1/2 cup cheddar cheese, grated Melt butter in heavy skillet; add flour and salt. Stir together until smooth and add milk. Stir; add cheese. Stir until cheese
mixture is smooth and all is melted. Serve hot. Serves 2. This can be doubled. This is a great way to use leftover turkey. —Jo Ann Herrington Kitty Bray is my friend who can do it all. She is an amazing gardener, floral designer, cook, and artist. When I need something done in any of these areas, I can always call on her; and she comes up with the perfect and most unique idea, recipe, or design. Kitty has been an occasional contributor to Bluffs & Bayous for over six years as she shares her talents and techniques in her column, At Home with Kitty Bray. Pecan Pie Muffins 1/2 cup all-purpose flour 1 cup brown sugar 1 cup pecans, chopped 2/3 cup melted butter 2 eggs, slightly beaten Vanilla extract to taste 1 24-count mini-muffin tin, greased Cream butter and sugar. Add pecans, eggs, and vanilla. Mix together and pour batter into muffin-tin cups. This recipe fits
perfectly the 24-count mini-muffin tin. Bake in a preheated 350 degree oven for approximately 15 to 20 minutes. —Kitty Bray Cream of Asparagus Soup 1 medium onion, diced 3 cloves of garlic, diced 1 32-ounce box low-sodium chicken broth 3 ounce cream cheese 2 tablespoons sour cream 1 tablespoon fresh dill 1/8 teaspoon red pepper 1 bundle of fresh asparagus chopped into 1 inch pieces with hard ends removed Sauté onion and garlic in 2 tablespoons of olive oil. Add asparagus, chicken broth, and red pepper. Bring mixture to a boil. Cut off stove and let this cool. Add the sour cream and cream cheese. Puree in the blender. Top off with dill. Reheat or serve cold. Serves 4-6 people. —Kitty Bray
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Southern Sampler |
by Alma M. Womack
Really Giving Thanksgiving Its Due “There’s a turkey in the icebox, there are pies upon the shelf, there are donuts in the pantry, but I cannot help myself. When I go into the kitchen, I will hear somebody say: “You just wait until tomorrow, it will be Thanksgiving Day.” learned this song in elementary school, and it has always been my favorite Thanksgiving song from back when we really used to celebrate and appreciate Thanksgiving. Thanksgiving used to be a real holiday here in America and in our part of the world, the rural South. We honored the Pilgrims and Indians who saved the Pilgrims from starvation by showing the newcomers how to plant crops and what to plant to have food to get them through the long winter months. We did Thanksgiving drawings and had plays honoring our ancestors, and we celebrated that they were able to adapt
I
to this new world. We had special programs at church to honor our ancestors and that first Thanksgiving celebration. Thanksgiving Day meant going to the camp after the big feast for a few days of deer hunting, and it was a ritual in itself. There were probably football games then, but we could hardly be expected to stay inside and watch a ballgame when there was so much else to do. Relatives came for the big dinner, so there were plenty of cousins to organize for games outside after the feast was done. Thanksgiving was respectful and fun, too; and then, as now, it meant one month until Christmas. It was a magical day, with all kinds of possibilities for a good time. Nowadays, I don’t think Thanksgiving is held in the same regard as it was back in the late 50s. There’s still a lot of food, football games, and getting ready for the deer hunt,
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but the real reason for the holiday is that it seems to kick off the Christmas season’s buying frenzy. Personally, I miss the old Thanksgiving when we acknowledged our debt to those Englishmen who crossed the ocean to have a better life for themselves, and to the Indian tribes who aided the Pilgrims in their time of need. Since Thanksgiving is a day to give thanks to our Creator for all of our blessings, I started to think about the little things that I am thankful for but seem to take for granted, here in the year 2010. I made a short list to share with our readers, and encourage you all to make a similar list. First of all, I am thankful for family and friends. People make living worthwhile; and even though we sometimes take them for granted, in the long run, it is our families and friends that provide us with the reason to live. I am thankful that I live in the country where my little ones have plenty of room to roam and have adventures and where I can have a yard full of dogs and no neighbors are inconvenienced by their barking or digging or trespassing. Also I can have my grateful chickens that lay eggs to use in my cooking; and I have the chore of feeding them, a chore that little Woodrow and Drew can help me with. I am thankful for running water, indoor plumbing, and electricity; for although it is a distant memory, I can remember houses with none of those luxuries. If made to choose, I would keep running water above all other improvements that we have over the old way of life. I am thankful that farming is a mechanized industry now and does not rely on men and mules to get a crop in and harvested. The old way of farming may have seemed picturesque, but it was a hard way of life, and people “wore out” early. Give me a tractor over a mule team any day. Also I am thankful for good health care, at least for now, and for all the medicines developed to help us get through what at one time may have been a terminal illness. Tylenol and Mylanta are two great inventions of the modern world, and I depend on them daily.
I never thought I’d say it, but I am thankful for computers and the information that the World Wide Web has given us. I can read magazines and newspapers from all over the world, just with a few clicks of the mouse. It is beyond phenomenal to someone like me. Most of all, I am thankful to live in the South in the United States of America, the last great hope of the world. Even though there are those in power who wish to marginalize the greatness of our county, there are still millions who think like me, and will make a big change in government before Thanksgiving comes this year. For that change, which is really a return to how we used to be, I will be the most grateful and thankful of all. I pray that God will continue to bless our USA; for in spite of its shortcomings, it is still the greatest nation on earth with the most generous and kindhearted people of all. Happy Thanksgiving to everyone!
Bluffs & Bayous { November 2010 { Page 35
THE Social Scene Natchez Garden Club’s 4th Annual Fall Bash
T
he Natchez Garden Club hosted its 4th Annual Fall Bash on September 23 at Bowie’s Barrel Room in Natchez, Mississippi. Music by Maggie Brown, silent auction packages, and delicious food and drink were enjoyed by members and their guests. Photos by Mike Linton
Lindsey Callon and “Red” Owens
Shannon Case and Ashley Linton
Hannah Mason, Jennifer Slover, Lauren Middleton, Jessica Ryan, Lee Carby, Katie Grace Edgin, Catherine Callon, and Julie Johnson
Stephen Edwards, Wes Middleton, Tim Sessions, Finley Hootsell, and Bubba Tanner
Kathy and Melton King with Corky and Charlie Vess
Louise Peabody, LouAnn Jordan, and Ann Paradise
Cheryl Rinehart, Nancy Hungerford, Leah Ulmer, and Brenda Hicks
Leslie Bruning, Carol LeMay, and Jean Reed
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THE Social Scene
Kathie Blankenstein and Judy Grimsley
Cappy Stahlman and Ralph LeMay
Susie Pyron and Lynn Janette
Kathy Garber and Candice Bundgard
Pat Jonaitis and Corky Vess
Floyd and Susan Gardner
David and Barbara Haigh
Katie-Grace Edgin and Deborah Martin
Jeremy Diamond and Brittany Hall
Bluffs & Bayous { November 2010 { Page 37
THE Social Scene
Hyde and Lee Carby
Jimmy and Jeannie Dickey
Hal and Brenda Hicks
Selah Havard and Jennifer Slover
Billy and Leah Ulmer
Rebecca Brown and Amy Brown
Bob Weatherly and Fred Callon
Jack Byrne and Mike Linton
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THE Social Scene
Carol Frank, Lanius Fortenberry, and JoAnn Herrington
Brenda, Katie-Grace, and Ricky Edgin
Stephen Edwards, Mary Margaret Alwood with Lauren and Wes Middleton
Bob Weatherly, Jean Reed, and Faye Weatherly
Lynette and Bubba Tanner
Jennifer and Scott Slover with Corky Vess
Karen Callon, Mary Lessley, and Jay Owens
Ashley Linton, Katie Goldman, Susie Pyron, and Lynn Janette
Bluffs & Bayous { November 2010 { Page 39
Darby and Dennis Short
Charles and Rosemary Hall
Ashley and Mike Linton
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THE Social Scene
S
Saints Block Party
till celebrating the New Orleans Saints 2010 Super Bowl win, the Young Professionals of the Natchez-Adams Chamber of Commerce held a Saints Block Party September 18 on Main Street in downtown Natchez, Mississippi. The popular event included a contest for Best Dressed in Saints Attire and Best Decorated Umbrellas. An outdoor television screen was set up for fans to enjoy the game between the San Francisco Forty-Niners and the New Orleans Saints—and the Saints’ eventual victory! Stratton Hall, Christy Williams, Karri Bradley Simpson, and Margaret Green
Lou Ellen Stout, Christy Williams, Jane Calcote Hargrove, Ashley Crash Magee, Margaret Green, and Amanda Hudson
Guy Bass and David Browning
Karri Simpson, Christy Williams, and Amanda Hudson
Donna Killelea Bliss, Amy Baughman Killelea, Patty Killelea, Kathy Killelea Sizemore, and Margaret Green
Amanda Hudson and Larry Brown
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THE Social Scene Holly Clegg’s New Cookbook
H
olly Clegg, renowned cookbook author from Baton Rouge, Louisiana, recently held a book signing hosted by Cover to Cover Bookstore at the Carriage House Restaurant in Natchez, Mississippi. She gave an informative talk about how she was inspired to compile her cookbook Too Hot In The Kitchen . . . Secrets to Sizzle At Any Age and about how she began her career.Â
Wendy White, Jeannie Edwards, Paula Edwards, Karen Biglane, and Patsy Collins
Diana Glaze, Sherrill Byrd, Mary Ruth Caldwell, and Agnes Holloway
Rosemary Hall, Lee Waycaster Jackson, Charles Hall, and Holly Clegg
Lee Waycaster Jackson and Holly Clegg
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Miss Mattie, Storyteller
M
iss Mattie Rials, locally famous storyteller of the Pike, Amite, and Walthall County library systems, recently hosted her story time in downtown McComb, Mississippi’s depot district. Photo by Elise Parker
Claire Waycaster Strebeck, Lee Waycaster Jackson, and Jeannie Edwards
Aries Elizabeth Hawkins, Ellen Parker, Knox Parker, Miss Mattie Rials, Quin Parker, Whit Parker, Thad Snow, and Shelly Hoffstadt Lynn Norris, Jean Hill, Faye Weatherly, Karen Callon, Brenda Edgin, and Deborah Martin
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THE Social Scene
F
90th Birthday Celebration riends and family recently gathered to celebrate Janet Moreton’s 90th Birthday at her home in Brookhaven, Mississippi.
Janet Moreton
Family members: seated—Amy Labeth, daughter; Ava Grace Moreton, great-granddaughter; and Janet Moreton; standing—Greg Labeth, son-inlaw; Moreton Labeth, grandson; Beverly Moreton, daughter-in-law; Allen Moreton, grandson; Morgan Labeth, grandson; Steve Moreton, son; and Myles Labeth, grandson
Liz Ratcliff, Jimmie Sistrunk, and Shirley Stamps
Lou Robison, Dott Turnbough, Gwen Davis, and Dott Cannon
Margaret Ann Perkins, Janet Moreton, and Shirley Estes
Gussie Thompson and Janet Moreton
Janet Moreton and Joyce Woods
Betsy Jones and Janet Moreton
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THE Social Scene Friends of the Library Annual Meeting
F
riends of the Library in Natchez, Mississippi, held its annual meeting at the home of Lucy and Skip Denet. Members previewed the locales to be featured on the Friends of the Library Christmas Tour of Homes 2010 to be held Sunday, December 5.
Lesley Bruning and Betty Lou Hicks
Faye Weatherly, Grace Steiner, and Alice Kuiper
Maria Bowser with Will and Jeanette Warren
Camille Tedder, Gibson Hillyer, Faye Lehman, and Amelia Salmon
Fred and Mary Emrick with Helen Rayne
FOL Presidents: Linda Ogden, Maria Bowser, Virginia O’Beirne, and Lucy Denet
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THE Social Scene
Sharon Ogden, Candy Strader, and Linda Ogden
Ellen Depta and Nancy Williams
Susan Cassagne, Judy Wiggins, and Maria Bowser
Bobbie Barbieri and Linda Ogden
Lucy and Skip Denet
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THE Social Scene Birthday Benefits Humane Society
W
anda Hurt Warren of Vicksburg, Mississippi, hosted friends for her early October birthday lunch and encouraged them to bring donations to the Vicksburg-Warren Humane Society in lieu of gifts, raising over $850. Her decorated woodland home fit her theme as did the tantalizing dishes she served for lunch: Chili (OL’ ROY Meaty Mix), Dog Bones (cookies shaped like bones), Salad (Cat Nip), and Sweet Nothings (Kibbles and Bits).
Nell Cunny and Martha Day
Jean Blue, Elke Briuer, and Darlene Lorinc Janet Akers and Wanda Warren
Sharon Lutz, Peggi May, and Tracy Breedan Watkins Brenda Neumann and Betty AwadÂ
Angela Poovey and Wanda Warren
Glynna Garrott and Donna Saunders
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Sandra Melsheimer and Susan Hadad
THE Social Scene Meet & Greet Honors Tate Reeves
A
Meet & Greet was held for State Treasurer Tate Reeves in Brookhaven, Mississippi, on October 11 at the Bank of Brookhaven. Lincoln County Teenage Republicans helped host the event, and many city officials attended to hear Reeves’ update on current issues.
Shirley Estes, Mike Jinks, and Pamela Richards
Chelsey Buie, Karly Newell, Amy Wallace, Austin Smith, Rachel Gardner, Tate Reeves, Brett Howard, Anna Gardner, Cindy Moore, and Brennan Laird
Kay Burton, Barbara Davis, and Karen Braden
Bill Sones and Cindy Moore
Tate Reeves and State Representative Becky Currie
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November ... Up and Coming! Premier Event November 6 First Annual Fall Fun Day Natchez Bluff Natchez, Mississippi Because of his baby son’s amazing, life-saving experience at Blair E. Batson Hospital for Children in Jackson, Mississippi, Ron BeQuette of Natchez, Mississippi, is sponsoring the area’s First Annual Fall Fun Day. At two months old, Brody Thomas BeQuette suffered a respiratory emergency and was rushed by ambulance to a local hospital where the emergency room doctor called Blair E. Batson’s Children’s Hospital to send their emergency helicopter. Brody actually ‘crashed’ at several points during this time. At Batson, Brody spent nine days in ICU and four days in standard care. “Even though it was the worst time in our life,” said Ron BeQuette, “the nurses, doctors, family, and friends made this time for Brody’s mom, Crystal Davis; his eight-year-old brother, Landon; and me a lot easier! Blair E. Batson is an amazing place. Every nurse Brody had was so nice and patient with our hundreds of questions, and the hospital itself was extremely welcoming. I remember sitting there until 4 a.m. some days, and every five minutes a nurse would come and check on us!” Brody Thomas BeQuette turned one year old October 15; and although he still has some lung damage, he is, according to his dad, “healthy and spoiled rotten. That is why we are throwing this event. This is one way for us and everyone to give back to this amazing place not only for Brody but for the thousands of children they treat each year!” The First Annual Fall Fun Day is set for November 6 from 10:00 a.m. to 4:00 p.m. at the Natchez Bluff and will feature Space Jumpers, a cake walk, treasure hunts, a duck pool, a football and baseball toss, sack races, face painting, live music by The Wedding Crashers, and tons of great raffle prizes. Be sure to stop by with your family and friends; join in the festivities for a minimal admission fee of $2.00 per adult and $1.00 per child; feast on some hamburgers, chips, popcorn, cotton candy, and soft drinks; and have a feel-good, fun time—helping Blair E. Batson help our children. For additional information, call Ron BeQuette at 601-807-0086.
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November ... Up and Coming! Premier Events November 7 Natchez Festival of Music Offers Musical Tour of Homes Natchez, Mississippi
Enjoy beautiful homes and beautiful music during the Natchez Festival of Music’s Musical Tour of Homes. Sites on tour and musical entertainment are Casa Espana, home of Paul and Analisa Therrien, at 713 North Union Street where Spanish music will be provided by Richard Butler; The Stone House on Washington Street, offering music by its owner Joe Stone; The Arrighi Mansion, home of Brad and Sherri LeMay with musical entertainment by Vincent Bache and Millette Cuthbertson; and the home of Robert Adams, 9 Arlington Avenue, where the Natchez String Quartet—Louis DeVries, Larry Konecky, Dwayne Traylor, and David Troutman—will entertain. Concluding the tour will be a musical concert by Will Earl at 4:00 p.m. on the grounds of Magnolia Vale. For the past four seasons, Earl has starred in productions of the Natchez Festival of Music, including singing leading roles in Falstaff, Oklahoma!, The Fantasticks, and Man of La Mancha. He also has lent his talent to Command Performance, Night of Stars, nursing homes, churches, a Sacred Music Concert, a Cabaret, Broadway Favorites, civic organizations, the Festival’s Outreach Programs to other communities, fundraisers for the festival, and private concerts. His sonorous bassbaritone voice is matched by his graciousness and warm personality, making him one of the most beloved of all of the artists with the Natchez Festival of Music. Earl has sung throughout the United States, as well as in Italy, Cuba, Canada, and St. Barths. To purchase advanced tickets, contact Natchez Festival of Music Guild 601446-8280; Natchez Pilgrimage Tours at 601.446.6631 or 800.647.6742; or www. natchezpilgrimage.com. Page 54 { November 2010 { Bluffs & Bayous
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November ... Up and Coming! Premier Event Mid-November Arts Treasure Silent Auction ArtsNatchez Gallery Natchez, Mississippi ArtsNatchez Gallery kicks off its Arts Treasure Silent Auction holiday fundraiser on November 12. The items up for bid will be art and decorative items donated by the community with artists’ rendering of these items. The items will be available for bids daily at the gallery, and final bids will be placed at the December First Friday exhibit and reception. The unveiling of the “Chair-Raiser” will be November 5 with the official reception and unveiling on November 12. The gallery, located at 425 Main Street, is open daily from 10:00 a.m. until 6:00 p.m. For more information, contact Mary Ann Spell at 601-442-1722 or 601-493-4106.
Through December 18 The Greater Belhaven Market Mississippi Farmer’s Market Jackson, Mississippi Sat. 8:00 a.m. - 2:00 p.m. 601-506-2848; www.greaterbelhaven.com
November 2 Book Signing Ann Biedenharn Jones: Life & Art Vicksburg, Mississippi Lorelei Books; 4:00 p.m. www.loreleibooks.com
November 1 - 30 Exhibit—Jewelry, Weavings & Pastels Featuring Robin Persons, Allyn DeVries & John Harter Natchez, Mississippi ArtsNatchez Gallery 425 Main Street 601-442-0043; www.artsnatchez.org
November 2 Janet Akers Exhibit Reception The Mississippi Craft Center Ridgeland, Mississippi 5:30 to 7:30 p.m.
November 2 - 30 Janet Akers Exhibit The Mississippi Carft Center Small exhibit room Ridgeland, Mississippi Open 9:00 a.m. to 5:00 p.m. daily
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November 4 Lecture—Black Bears in Mississippi: Past, Present & Future Historic Jefferson College Washington, Mississippi Noon/free 601-442-2901; hjc@mdah.state.ms.us
November ... Up and Coming! November 4 Brookhaven Taste of the Trust Food, Silent Auction & Live Entertainment Brookhaven, Mississippi Brookhaven Recreation Department 5:30 p.m. - 9:00 p.m. Adv. Tickets $25/Door $30 Paige Anderson 601-695-0209 November 4 Broadway in Baton Rouge Fiddler on the Roof Baton Rouge, Louisiana Baton Rouge River Center Theatre 225-389-4940; www.brrivercenter.com November 4, 11, 18 & 25 Red Stick Farmers Market Baton Rouge, Louisiana 7248 Perkins Road 8:00 a.m. - noon 225-267-5060 www.redstickfarmersmarket.org
November 6 Alexander & the Terrible, Horrible, No Good, Very Bad Day Summit, Mississippi Hurst Auditorium Southwest Mississippi Community College 6:00 p.m. 601-276-2000
November 5 - 21 Dial M for Murder Baton Rouge Little Theatre Baton Rouge, Louisiana Thurs. - Sat. 7:30 p.m.; Sun. 2:00 p.m. 7155 Florida Boulevard 225-924-6496; www.brlt.org November 6 Baton Rouge Arts Market Baton Rouge, Louisiana 5th and Main Streets 8:00 a.m. - noon 225-344-8558; www.artsbr.org November 6 Passion & Fireworks: The Heart of Opera Mississippi Opera Jackson, Mississippi Belhaven University Center for the Arts 7:30 p.m. $25 601-960-2300; www.msopera.org
November 6 Feliciana of Arts Guild Judged Art Show Clinton, Louisiana Landmark Bank 9:00 a.m. - 3:00 p.m. 225-603-9003 November 6 2010 Holiday Soul Rodeo Silver Creek Arena Vicksburg, Mississippi $8 Adults; $5 age 6 – 12; Free 5 & under Shandell Henderson 601-826-7805 kshun3204@yahoo.com
November 5 “Chair”ity Fundraiser Initial Unveiling of the Chairs Reception & Exhibit Natchez, Mississippi ArtsNatchez Gallery 425 Main Street 6:00 p.m. - 8:00 p.m. 601-442-0043; www.artsnatchez.org November 5 5th Annual Soul Blues Friday Vicksburg City Auditorium Vicksburg, Mississippi 8:00 p.m.; $25 601-955-4894 November 5 3rd Annual Classics in the Courtyard Featuring Patrick Smith Vicksburg, Mississippi $9 Lunch 601-631-2997; www.southernculture.org November 5 - 7 Quilting on the Pearl Columbia, Mississippi Judy 601-736-5034 Carrie 601-736-6400 www.mainstreetcolumbiams.com
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November 6 - 7 School of the Artillery 5th Annual School of the Battery & Vicksburg Trail Preservation Living History Artillery, Infantry & Cavalry Demonstration Utica, Mississippi Burt Strickland 601-331-3343 StanfordsBattery@aol.com www.StanfordsMississippiBattery.com November 6 - 7, 13 - 14 & 20 - 21 Varnado Store Museum Exhibit: Christmases Past Franklinton, Louisiana 936 Pearl Street 985-795-0680 www.varnadostoremuseum.org November 6, 13, 20 & 27 Pink Floyd: The Wall Louisiana Art & Science Museum Baton Rouge, Louisiana 100 River Road South 225-344-5272; www.lasm.org
November 8 Shakespeare’s A Midsummer Night’s Dream Manship Theatre Baton Rouge, Louisiana 100 Lafayette Street 225-344-0334; www.manshiptheatre.org November 9 - 12 Harvest Festival Mississippi Agricultural & Forestry Museum Jackson, Mississippi 11:00 a.m.; adults $5; ages 5 -18 $3 601-713-3365; www.mdae.state.ms.us November 11 Mixed Nuts Featured Artists Mary Scott Shepherd & Chuck Marascalco Peterson’s Art & Antiques Vicksburg, Mississippi Downtown Vicksburg 5:00 p.m. - 7:00 p.m. 601-636-7210 www.petersonsartandantiques.com November 11 Veterans Day Parade Vicksburg, Mississippi Downtown Vicksburg 1:00 Rose Garden Ceremony 4:00 p.m. Parade November 11 Picadilly Circus Vicksburg City Auditorium Vicksburg, Mississippi 601-630-2929; www.vccmeet.com
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November 11 – 13 Who’s Afraid of Virginia Wolfe Natchez Little Theatre Natchez, Mississippi Thurs. - Sat. 7:30 p.m. Sun. 2:00 p.m.; $15 601-442-2233 www.natchezlittletheatre.org November 12 “Chair”ity Fundraiser Official Unveiling of the Chairs Natchez, Mississippi ArtsNatchez Gallery 425 Main Street 6:00 p.m. - 8:00 p.m. 601-442-1722; 601-493-4106
November 12 - 13 Angels on the Bluff Natchez, Mississippi Natchez City Cemetery $20 601-446-6345 www.natchezcemetery.com November 12 - 13 Jackson Choral Society A Sterling Past, A Golden Future Jackson, Mississippi 3:00 p.m.; $10 Adults $8 students/seniors Andrea Coleman 769-218-0427 www.jacksonchoralsociety.org
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November 12 - 14 An English Haven & Is There Honey Still? Vicksburg Parkside Playhouse Vicksburg, Mississippi Fri. & Sat. 7:30 p.m.; Sun. 2:00 p.m. 601-636-0471; www.e-vtg.com November 13 Life on the Frontier Demonstrations, Crafts, Living History St. Francisville, Louisiana Oakley House 10:00 a.m. - 4:00 p.m.; $4 1-888-677-2838 audubostatehistoricsite@workpress.com
November 13 Kent House Sugar Day Festival Kent Plantation House Alexandria, Louisiana 3601 Bayou Rapides Rd. 318-487-5998; www.kenthouse.org November 13 - 14 Wirt Adams’ Raid into Natchez Civil War Reenactment Historic Jefferson College Washington, Mississippi Music, Dance, Baseball Game Free admission hcburkett@mdah.state.ms.us November 13 - 14 Destrehan Plantation Fall Festival Destrehan, Louisiana 13034 River Road 985-764-9315 www.destrehanplantation.org November 13 - 14 Red River Art & Craft Guild’s Christmas Celebration Show & Sale Alexandria, Louisiana Sat. 10:00 a.m. - 5:00 p.m. Sun.11:00 a.m. - 4:00 p.m. Rapides Parish Coliseum Expo Hall
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November 13 - 14 Three Rivers Art Festival Downtown Covington Covington, Louisiana 985-892-1873 www.threeriversartfestival.com November 14 Four Seasons of the Arts “Candlelight Series� Vicksburg, Mississippi Mississippi Symphony Orchestra Church of Holy Trinity 7:30 p.m.; free admission
November 15 - 16 Oklahoma! Thalia Mara Hall Jackson, Mississippi Tickets starting at $20 601-981-1847 www.kesslerbroadway.com November 17 Chamber Luncheon Vicksburg Convention Center Vicksburg, Mississippi Noon; $12 at door www.vicksburgchamber.org November 18 Havana Nights McComb Garden Club Benefit McComb, Mississippi Fernwood Country Club 6:30 p.m. Tickets Available at Holmes Stationers 601-276-3817
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November 18 -21 Natchez Ballet’s 26th Annual The Nutcracker Ballet Natchez, Mississippi Margaret Martin Performing Arts Center Thurs. - Sat. 7:00 p.m. Sun. - 2:00 p.m. Sat. - 2:00 p.m. Nutcracker Tea 601-870-8920; www.natchezballet.com
November 20 EXPLORE! Native American Crafts Historic Jefferson College Washington, Mississippi Ages 6 - 8, 10:00 a.m. - 11:30 a.m. Ages 9 - 12, 2:00 p.m. - 3:30 p.m. $10 Pre-registration 601-442-9021; hjc@mdah.state.ms.us
November 19 - 20 Handworks Arts & Crafts Mississippi Trade Mart Jackson, Mississippi Mississippi Fairgrounds Fri. 9:00 a.m. - 7:00 p.m Sat. 9:00 a.m.- 4:00 p.m. $5 Adults; ages 12 & under, free 205-991-9840 www.handworksmarket.com
November 20 Lost Arts Saturday Lost Art of Down-Hearth Cooking The Rosedown Thanksgiving Menu St. Francisville, Louisiana Historic Rosedown Plantation 11:00 a.m. - 2:00 p.m. 225-635-6769
November 19 - 21 Miss Mississippi Magnolia Pageant Vicksburg City Auditorium Vicksburg, Mississippi 601-892-3982
November 20 Cirque de la Symphonie Mississippi Symphony Orchestra Jackson, Mississippi Thalia Mara Hall 7:30 p.m. 601-960-1565; www.msorchestra.com November 20 Flowering Lotus Arts & Crafts Bazaar Magnolia, Mississippi 10:00 a.m. - 2:00 p.m. Magnolia & West Railroad Streets Lori Felix 601-783-5072 lorifelix@att.net
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November 20 - January 6 Festival of Lights Natchitoches, Louisiana 781 Front Street 800-259-1714; www.christmasfestival.com
November 20 – 21 The Christmas Music of Mannheim Steamroller Mississippi Coliseum Jackson, Mississippi 7:00 p.m. $49.50 601-359-1100 November 22 - January 2 Art Exhibit—Gifts of Robert Burns, Jr. Historic Jefferson College Washington, Mississippi In partnership with MS Museum of Art; free 601-442-2901; hjc@mdah.state.ms.us Thanksgiving - December 31 Christmas in the Park Tylertown, Mississippi Drive Through at Holmes Water Park $5 per car 601-876-4911; alisa@columbia.com
November ... Up and Coming! November 26 Turkey Gumbo Cook-off Natchez, Mississippi Downtown Natchez 4:00 p.m. - 6:00 p.m.; $8 November 27 1st Annual Turkey Trot 5K Run & Walk 1 Mile Fun Run/Walk Natchez, Mississippi 8:00 a.m. Registration 9:00 a.m. 5K Run/Walk 10:00 a.m. 1 Mile Fun Run/Walk Pre-Reg. thru Nov. 22; $20/$5 Day of $25/$10 Kay Ketchings 601-443-2534 Rene Adams 601-442-4895 November 27 Natchez Art Association’s Arts & Crafts Fair James Andrews House Natchez, Mississippi Corner of Franklin at Canal Streets 9:00 a.m. - 3:00 p.m. Carolyn Weir 601-870-7717 skysetter@skysetter.com
November 28 Old-Fashioned Christmas Open House Vicksburg, Mississippi Downtown Vicksburg 1:30 p.m. - 5:00 p.m. www.downtownvicksburg.org November 28 Kansas City Railroad Holiday Express Tours & Santa Visit Vicksburg, Mississippi 4:00 p.m. 601-634-4527 www.downtownvicksburg.org November 30 - December 30 Annual Christmas Tree Festival Smith Robertson Museum & Cultural Center Jackson, Mississippi 528 Bloom Street 601-960-1457
December 2 - 4 Can’t Wait for Christmas Southwest Mississippi Community College Summit, Mississippi Fine Arts Auditorium Operation Christmas Bear Admission: Stuffed Bear Thurs.: 7:00 p.m.; Fri.: 2:00 p.m. & 7:00 p.m.; Sat.: 7:00 p.m. 601-276-3817 December 4 3rd Annual Holly Days Arts & Crafts Show Southern Cultural Heritage Foundation Vicksburg, Mississippi 9:00 a.m. - 3:00 p.m. $1 admission 601-631-2997; info@southernculture.org
November 27 Lighting of Longwood Gala Antebellum Longwood Natchez, Mississippi $40 601-446-6631 www.natchezpilgrimage.com November 27 – December 31 Christmas on the River Month long events Monroe-West Monroe, Louisiana 800-843-1872 www.christmasontheriver.org November 27 - January 2 A Jeweled Christmas The Towers Natchez, Mississippi Tours: $15 Tues. - Sat.;1:00 p.m. - 4:00 p.m. 601-446-6890 www.TheTowersOfNatchez.com
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“B
Garden Clubs of Mississippi, Inc., State Flower Show
on Voyage” was the theme of the State Advanced Standard Flower Show sponsored by the Garden Clubs of Mississippi, Inc., on October 11 at the Brookhaven School of the Arts in Brookhaven, Mississippi. The event featured nearly one hundred different floral designs, over 500 types of horticulture from all over the state, educational exhibits for local gardeners, and exhibits by School of the Arts Students.
December 5 Christmas Tour of Homes Friends of the Library Natchez, Mississippi 2:00 p.m. - 5:00 p.m. $15 single; $25 two 601-445-8862 December 10 - 12 Melrose Christmas Open House Historic Tours on the Hour Natchez, Mississippi 10:00 a.m. - 4:00 p.m. Free admission 601-446-5790; www.nps.gov/natc December 11 Cookies with Santa Natchez, Mississippi Natchez Grand Hotel 10:30 a.m. - 1:30 p.m.
State Advanced Flower Show volunteers: Delores Feldman, Loreice Naklie, and Stephanie Moore with Donna Smith and Co-chairperson Tina Brumfield
December 11 Osyka Christmas Parade Osyka, Mississippi 4:00 p.m. followed by Pyrotechnic Display Kim Wall 601-542-5994 walltimberco@wildblue.net
December 12 Auburn Christmas Open House Antebellum Auburn Natchez, Mississippi Tours, Refreshments & Entertainment 400 Duncan Park 1:30 p.m. - 4:00 p.m. 601-442-7554; ddmartello@yahoo.com
Be sure to confirm details of the events should changes have occurred since events were submitted. Page 64 { November 2010 { Bluffs & Bayous
S
THE Social Scene Senior Health and Information Fair
t. Andrew’s Mission, Southwest Mississippi Rural Health Coalition, and Marketing Association for Mississippi Healthcare hosted the annual “Senior Health and Information Fair” at Edgewood Mall in McComb, Mississippi, on September 16. The event offered health screens and information for more than 200 attending.
Tammy Strickland, Donna George, and Cindy Ashmore
Patsy Price, Karen Pierce, Kathy Hazelip, Alison Strong, Leanne Jenkins, and Tina Brumfield
Christina Morgan, Kimberly Wilkinson, Bruce Rawls, and Sally Stevens
Jerry Malone, Joni Wilkinson, and Joe Butler
Minor Griffin and Rob McBeth
Dell Choate, Jackie Crawford, and Niece Mabry
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THE Social Scene
Lewis Wallace, Barbara Butler, and Jean Wallace
Dr. Wright, Ruth Drake, and Dr. Ganne
Christy Jenson and Wendy Falvey
Betty Dickerson, Winnie Len Howell, and Tammy Anderson
Touring Europe
W
hile Michael Cates worked in Amsterdam, Eugenie and Devereaux Cates spent five weeks traveling thoroughout Europe.
The Cates family on the canals of Amsterdam
Eugenie and Devereaux with a street vendor in Haarlem, Netherlands
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Eugenie, Devereaux, and Anna Roberts (daughter of Patricia and Fred Roberts) in Nice, France
Eugenie and Devereaux in Monaco
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