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Today in Mississippi
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March 2015
Fried Green Tomato Casserole Not actually fried, this is a delicious use of green tomatoes.
ooks C mississippi
‘Hall of Fame Southern Recipes’ FEATURED COOKBOOK:
Gwen McKee and Barbara Moseley, the authors of the successful Best of the Best State Cookbook Series, have been collecting recipes since 1982 from cookbooks representing all 50 states. Their recipe database of more than 25,000 recipes is the source of one of their newest cookbooks, “Hall of Fame of Southern Recipes.” McKee and Moseley selected 212 recipes that they feel have earned Hall of Fame status “by consistently delivering incredibly tasteful dishes that add sheer joy to mealtime.” Color photograph of prepared dishes appear throughout the book, showing recipe serving ideas and tempting readers’ taste buds even more. The softcover cookbook comes from Quail Ridge Press, of Brandon, a member of Southern Pine Electric Power Association. Price is $24.95. QRP cookbooks are widely available in stores. To order or to view an index of recipes, go to quailridge.com or call 800-343-1583.
Soppin’ Shrimp Serve with hot, crusty bread for soppin’. ¼ lb. butter 2⁄3 cup lemon or lime juice 2 ½ tsp. black pepper
1 tsp. grated lemon rind 1 ½ cups Italian dressing 2 lbs. raw shrimp, with shells
In a medium saucepan, melt butter. Add juice, pepper, rind and dressing, and bring to a boil. Add shrimp and simmer 6 minutes. Divide shrimp and sauce among 6 bowls to serve.
1 cup Ritz Cracker crumbs, divided 1 cup grated Cheddar cheese, divided 6 Tbsp. butter, divided
Layer half the tomatoes in a greased shallow dish. Sprinkle with salt and pepper. Add ½ cup cracker crumbs and ½ cup cheese. Dot with 3 tablespoons butter (in small pieces). Layer remaining tomatoes. Add seasonings and remaining ½ cup cheese. Add remaining ½ cup crumbs and 3 tablespoons butter. Bake, covered, at 350 F for 30 minutes. Uncover and bake 10 minutes or until brown. Serves 6.
Southern Pecan Chicken Can substitute fish for the chicken for an equally good variation. 6 to 8 boneless chicken breasts Salt and pepper 2 eggs 2 tsp. Creole mustard
½ cup finely chopped pecans 1 cup plain bread crumbs ¼ cup butter, divided ¼ cup vegetable oil, divided
Lay chicken breasts out on wax paper. Season with salt and pepper. In a small bowl, beat eggs with mustard. In another bowl, combine pecans and bread crumbs. Dip chicken in egg mixture, then coat with bread crumb mixture. Preheat oven to 350 F. In a large skillet over medium-high heat, melt 2 tablespoons butter and 2 tablespoons oil. Sauté half the chicken until golden brown on each side. Place in an ovenproof dish. Wipe out skillet, pouring off any drippings (so second batch will have a clean, fresh look after browning). Sauté the rest of the chicken in the remaining 2 tablespoons of butter and oil. Place in oven and bake for 15 minutes. Sauce: ¼ cup butter ½ cup coarsely chopped pecans
1 teaspoon lemon juice
Melt butter in a small saucepan over low heat. Stir in pecans and lemon juice. Serve over chicken. Serves 6 to 8.
Toffee Cheesecake Temptations Creamy and rich bite-size cheesecake bars. Ideal to serve on a buffet. 2⁄3 cup butter or margarine, softened ¾ cup packed brown sugar 2 cups all-purpose flour ½ cup chopped pecans 16 oz. cream cheese, softened
¾ cup sugar 2 large eggs 1 Tbsp. lemon juice 2 tsp. vanilla extract 1 (7-oz.) Heath Bar, crushed
Beat butter at medium speed in mixing bowl until light. Add brown sugar gradually, beating until fluffy. Add flour and mix well. Stir in pecans. Set aside 1 cup mixture. Press remaining mixture over bottom of a greased 9-by-13-inch baking pan. Bake at 350 F for 14 to 15 minutes or until light brown. Beat cream cheese at medium speed in mixing bowl until smooth. Add sugar gradually, beating until light and fluffy. Beat in eggs one at a time. Stir in lemon juice and vanilla. Pour over hot crust. Sprinkle reserved crumb mixture evenly over batter. Bake at 350 F for 25 minutes or until nearly set; cheesecake will be firm when chilled. Sprinkle candy over hot cheesecake. Cool on a wire rack. Chill, covered, for 8 hours. Cut into bars to serve. Yields 3 dozen.
Buttercup Biscuits
Strawberries Rebecca 2 qts. fresh strawberries, washed and stemmed 2 cups sour cream 1 cup light-brown sugar
6 medium green tomatoes, sliced in rounds Salt and pepper to taste
1 Tbsp. vanilla extract 1 Tbsp. ground cinnamon Fresh mint for garnish
Place strawberries into a large bowl or small dessert dishes. Combine sour cream, light-brown sugar, vanilla and cinnamon. Spoon over strawberries; garnish with mint. Sauce can be made ahead and refrigerated. Serves 8.
This recipe won first prize in an Easter Brunch contest. 2 sticks butter, softened 1 (8-oz.) container sour cream 2 cups pre-sifted self-rising flour
Blend butter and sour cream until creamy. Add flour; mix. Drop dough by teaspoonfuls into buttercup-size mini muffin pans. Bake 30 to 35 minutes at 350 F or until golden brown. Yields 4 dozen.