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Today in Mississippi
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June 2012
Gourmet Chicken Salad With Fresh Peaches
Cooks Mississippi
FEATURED COOKBOOK:
‘Fresh from the Farmers Market’
More producers than ever are marketing their products directly to consumers at farmers markets across the nation. Since 1996 the number of farmers markets in this country has increased by more than 300 percent. With consumers’ growing demand for locally grown foods comes a need for fresh ideas in preparation and serving. A new cookbook from Quail Ridge Press, in Brandon, can help. The “Recipe Hall of Fame Fresh from the Farmers Market Cookbook” presents some 400 recipes chosen from QRP’s highly successful “Best of the Best State Cookbook Series.” The focus is on fruit and vegetables used in recipes for every course, from appetizer to main dish to dessert. The “Extra Help” section offers buying and storage tips and a chart of seasonal availability. Both seasoned and beginner cooks should find “Fresh from the Farmers Market” a valuable resource for preparing healthful meals centered on local farm products. The cookbook is available from bookstores and other retailers, online at www.quailridge.com or by calling 800-3431583. Price for the comb-bound version is $16.95.
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2 cups chicken, cooked and cubed 3/4 cup chopped celery 3/4 cup white seedless grapes 3/4 cup peeled and cubed fresh peaches 1/2 cup mayonnaise
1/2 cup sour cream Seasoning salt to taste Fresh peach slices Parsley
Lightly toss chicken, celery, grapes and peaches together. Mix mayonnaise and sour cream and pour over salad. Add seasoning salt and mix gently. Store in refrigerator until ready to use. Garnish with fresh peach slices and parsley. Makes 6 servings.
Always Requested Cornbread Salad 1 (9-by-13-inch) pan cooked cornbread, crumbled 1 1/2 cups mayonnaise 2 cups sliced celery 1 green bell pepper, seeded and chopped 1 (5-oz.) jar green olives and pimentos, drained, rinsed and chopped
3/4 cup chopped green onions 3/4 cup chopped pecans, toasted 2 large tomatoes, chopped 1 teaspoon sage Pepper to taste 10 slices bacon, fried crisp and crumbled 1 jalapeño pepper, seeded and chopped
In a bowl, combine all ingredients. Refrigerate 3 to 4 hours before serving. Serves 12.
Dilled Tomato Soup 2 medium onions, chopped 1 garlic clove, chopped 2 Tbsp. margarine 4 large fresh tomatoes, peeled and cubed 1/2 cup water
1 chicken bouillon cube 2 1/2 tsp. fresh dill, or 3/4 tsp. dried dill 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup mayonnaise
In a 2-quart saucepan over medium heat, sauté onions and garlic in margarine for 3 minutes. Add the next 6 ingredients; cover and simmer for 10 minutes. Remove from heat and cool. Blend half in blender. Mix the second half with mayonnaise. Combine both mixtures. Cover and chill overnight. Soup is good served hot or cold. Makes 5 cups. Garnish with additional dill.
Okra Fritters 1 cup sliced okra 1/2 cup chopped onion 1/4 cup all-purpose flour 1/2 cup chopped tomatoes
1/4 cup cornmeal 1 egg Salt and pepper to taste
Mix all ingredients together. Salt and pepper to taste. Drop by spoonful into hot oil to fry.
Zucchini Beef Skillet 1 lb. ground beef 1 cup chopped onion 3/4 cup chopped green bell pepper 1 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. chili powder
5 cups sliced zucchini 2 large tomatoes, chopped 1/2 cup water 2 cups fresh corn kernels 2 Tbsp. chopped pimento 1/4 cup chopped parsley
Sauté beef, onion and bell pepper in a large skillet until browned. Drain. Add remaining ingredients. Cover and simmer 15 minutes or until vegetables are tender.
Lemon Blueberry Bread Pudding 6 cups torn French or Italian bread (1-inch chunks) 3 cups milk 4 eggs
3/4 cup sugar, divided Juice and grated rind of 2 lemons 1 1/2 pints fresh blueberries 1 Tbsp. butter, softened
In a large bowl, soak bread in milk for 20 minutes. Preheat oven to 350 F. Beat eggs with all but 2 tablespoons sugar. Beat in lemon juice and rind. Pour egg mixture over soaked bread and mix well. Add blueberries and mix. Pour into buttered shallow 3-quart baking dish. Sprinkle remaining sugar over top. Bake about 40 minutes, until top is lightly browned and crusty. Serve warm or cooled.