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12 I Today in Mississippi I January 2017
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RECIPES FROM:
‘South Your Mouth’ Mandy Rivers presents her own versions of classic Southern recipes in two cookbooks seasoned with storytelling, insights and humor, making them as fun to read as they are useful. “South Your Mouth: Tried & True Southern Recipes” and “South Your Mouth Some More!” include her takes on traditional favorites as well as some internationally inspired flavors (with a Southern accent). You’ll find Cat Head Biscuits, My Best Meatloaf, Sweet Potato Praline Casserole and Southern-Style Collard Greens—as well as Grecian Baked Ziti, Mediterranean Orzo Salad and Sriracha Bacon Deviled Eggs. The author offers plenty of easy weeknight meals (she’s the mother of three and holds a fulltime job) with suggestions for recipe variations to keep things lively. Appetizers, salads, cakes, pies, cookies and other desserts round out each book’s rich variety of recipes. Ingredients are readily available and some recipes include time-saving convenience items, such as jarred pasta sauce. The instructions are explicit enough for novice cooks. Color photographs accompany many of the recipes. Rivers’ culinary credentials include two guest appearances on QVC’s “In the Kitchen with David” TV show
and selection to represent the South on the Food Network’s “America’s Best Cook” TV show. This North Carolinian cook’s recipes have been featured in Taste of Home, Healthy Cooking, Country Woman and many other publications. Find more of her recipes and stories on her blog at SouthYourMouth.com. “South Your Mouth” cookbooks are sold in stores and may be ordered at QuailRidge.com or by calling 800343-1583. Price is $19.95 for each softcover.
Sweet and Tangy Smoked Sausage 1 lb. smoked sausage 2 Tbsp. yellow mustard
2 Tbsp. brown sugar
Cut smoked sausage evenly into 6 to 8 pieces. Slice each piece in half lengthwise, stopping just short of cutting it all the way through, so it opens like a little book. Arrange sausage pieces on a baking sheet, cut side up (skin down). Broil sausage in the oven until sizzling and starting to brown. Remove from oven and baste with mixture of mustard and brown sugar. Return sausage to oven and continue broiling until browned and bubbly. (Watch it closely. You don’t want these babies to burn.) Good served with boiled potatoes and pork ‘n’ beans. —“South Your Mouth”
Butter Baked Shrimp ½ cup (1 stick) butter, melted 2 lemons, sliced
1 lb. unpeeled shrimp 1 Tbsp. Old Bay Seasoning
Pour melted butter into a 9x13-inch baking dish. Arrange lemon slices evenly over melted butter. Arrange shrimp evenly over lemon slices. Generously sprinkle Old Bay over unpeeled shrimp. Bake at 350 F for approximately 10 minutes, or until shrimp turn pink and are cooked through. Strain butter and lemons from pan, and serve as a dipping sauce for shrimp. —“South Your Mouth”
Peanut Butter Brownie Cheesecake 1 box brownie mix ¾ cup hot fudge topping, warmed 2 (8-oz.) pkgs. cream cheese, softened 1 ½ cups crunchy peanut butter 1 (14-oz.) can sweetened condensed milk
1 (12-oz.) tub frozen whipped topping, thawed 1 ½ cups chopped mini peanut butter cups 2 Tbsp. chocolate syrup
Prepare brownie mix according to package instructions, using a 9x13-inch pan. Cool completely. Cut brownies into small chunks. Using ⅔ of the brownie chunks, press brownies into bottom of a 9-inch springform pan, forming an even crust. Spread with warm fudge topping; set aside. Crumble remaining brownies; set aside. In a large mixing bowl, beat cream cheese and peanut butter with an electric mixer on medium speed until combined. Add condensed milk; beat until just combined. Fold in ⅔ of the whipped topping until thoroughly incorporated. Spread ½ of cream cheese mixture over brownie crust. Sprinkle with ½ of reserved brownie crumbles. Spread remaining cream cheese mixture over brownies. Top with remaining whipped topping. Sprinkle with remaining brownie crumbles and peanut butter cups. Drizzle with chocolate syrup. Cover and refrigerate for 6 hours before serving. —“South Your Mouth”
Southern-Style Slow Cooker Macaroni and Cheese 12 oz. (2 heaping cups) uncooked elbow macaroni 1 (12-oz.) can evaporated milk 1 ½ cups milk ½ cup sour cream 2 eggs, beaten 1 tsp. salt
½ tsp. dry mustard ½ tsp. white pepper ¼ tsp. cayenne pepper 4 Tbsp. butter, melted 16 oz. Cheddar cheese, shredded, divided (4 cups)
Boil macaroni in liberally salted water for 5 minutes, then drain well. Do not cook noodles longer than 5 minutes. While noodles are cooking, combine evaporated milk, milk, sour cream, eggs, salt, mustard, white pepper and cayenne pepper in a large bowl; mix well. Add parboiled macaroni, melted butter and 3 cups shredded cheese to milk mixture; stir until thoroughly combined. Spray inside of a medium to large slow cooker (approximately 4-quart size) with cooking spray, then pour macaroni mixture in. Top with remaining 1 cup cheese. Cover and cook on low for 3 to 4 hours, or until set in center and golden brown around edges. Makes 10 to 12 servings. —“South Your Mouth Some More!”