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Today in Mississippi
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March 2017
MISSISSIPPI
Cooks RECIPES FROM:
‘One Hundred Years of Good Cooking’ A small group of worshippers organized Unity Baptist Church in 1913. Throughout the church’s 103-year history, countless home-cooked dishes have been served under its roof, and recipes shared. In observance of its 100th anniversary, Unity Baptist Church published a cookbook, “One Hundred Years of Good Cooking.” Many of the recipes have been passed from one generation to the next and now adapted to modern cooking techniques and tastes. Recipes from some of the original church families include Fried Field Corn, Sesame Shrimp Salad, Cracklin Corn Bread, Apple Pound Cake and Lemon Ice Box Pie. In the spirit of St. Patrick’s Day, we share a few recipes here that call for green ingredients (and that sound delicious). The church uses proceeds from cookbook sales to purchase equipment for its playground and kitchen. The spiral-bound softcover cookbook includes 208 pages of recipes, photographs and church history. Price is $15. To order, send check to Susan Turner, 1566 Bradley Road, Leakesville, MS 39451.
Arroz Con Pollo (Rice with Chicken) 3 ½-lb. chicken, cut into pieces ½ cup vegetable oil 1 large onion, chopped 1 green bell pepper, chopped 1 clove garlic, crushed 2 cups canned tomatoes ½ cup tomato paste ½ cup water ½ tsp. salt
2 bay leaves 1 cup long-grain rice ½ Tbsp. vinegar ½ lb. fresh mushrooms, sautéed in 2 Tbsp. oil* 1 can canned peas, drained, liquid reserved 1 dozen small stuffed olives Parsley for garnish
In a large skillet, brown chicken pieces in hot oil for about 15 minutes; add onion, bell pepper and garlic during the last 5 minutes. Add tomatoes, tomato paste, water, salt and bay leaves. Cover and cook slowly for 1 hour. Add rice to chicken mixture. Cover and cook 20 minutes, stirring once. Add vinegar, mushrooms, olives, peas and reserved pea liquid. Cover and cook 10 minutes. Discard bay leaves. To serve, on a large platter arrange chicken pieces in the center. Make a border with the rice mixture. Garnish with bits of parsley. * May substitute 1 small can mushrooms, well drained and sautéed a few minutes in 2 tablespoons butter or margarine.
Amish Broccoli Bake 1 (10 ¾-oz.) can cream of mushroom soup 1 cup mayonnaise ½ cup chopped onion ½ tsp. salt ¼ tsp. black pepper
2 (10-oz.) pkgs. frozen chopped broccoli, thawed 1 cup shredded sharp Cheddar cheese 1 (6-oz.) box herb stuffing mix ¼ cup (½ stick) butter, melted, divided
Preheat oven to 350 F. Coat a 3-quart casserole dish with cooking spray. In a medium bowl, combine soup, mayonnaise, onion, salt and pepper; mix well. Place half the broccoli into the casserole dish. Sprinkle with half the cheese and half the stuffing mix. Pour half the butter and half the soup mixture over stuffing. Repeat layers once. Bake 35 to 40 minutes, or until hot in center.
Fried Green Tomatoes or Squash 3 cups self-rising flour 2 Tbsp. Creole seasoning 1 cup buttermilk ½ cup milk
1 Tbsp. Worcestershire sauce Vegetable oil 5 large green tomatoes or squash, sliced ½ inch thick
Combine flour and Creole seasoning in a bowl. In another bowl, combine buttermilk, milk and Worcestershire sauce. Pour oil 1 inch deep in skillet over mediumhigh heat. Dredge sliced tomatoes or squash in flour mixture, dip in milk, then dredge in flour again. Fry slices until golden brown. Drain on paper towels.
Key Lime Cupcakes 1 box Betty Crocker Super Moist lemon cake mix 1 (4-serving size) box lime-flavored gelatin ¾ cup water 1⁄3 cup Key lime juice, fresh or bottled 1⁄3 cup vegetable oil 3 eggs 2 to 3 drops green food coloring, optional
Glaze: 1 cup powdered sugar 2 to 2 ½ Tbsp. Key lime juice Frosting: 1 (8-oz.) pkg. cream cheese, softened ¼ cup butter or margarine, softened 1 tsp. vanilla extract 3 ½ cups powdered sugar Grated lime peel, optional
Preheat oven to 350 F (325 F for dark or nonstick pan). Place a paper baking cup in each of 24 regular-size muffin cups. In a large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about ⅔ full. Bake 19 to 24 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places. Glaze: In a small bowl, mix 1 cup powdered sugar and enough of the lime juice to make a smooth glaze thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes. Frosting: In a large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and powdered sugar; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
Egg Salad Wraps 4 hard-boiled eggs, chopped 2 Tbsp. chopped pickles (dill, sweet or bread-and-butter) 1 Tbsp. chopped fresh dill weed 2 Tbsp. finely chopped red onion 3 Tbsp. light mayonnaise
¼ tsp. salt 4 (8-inch) flour tortillas 2 cups shredded lettuce 1 tomato, finely chopped Alfalfa sprouts, optional
In a large bowl, combine eggs, pickles, dill weed, onion, mayonnaise and salt. Spread mixture evenly on each tortilla. Top with lettuce, tomato and sprouts. Fold in sides of each wrap and roll up from one end. Cut each wrap in half crosswise. Serve immediately. Makes 4 servings.