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Today in Mississippi
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September 2017
Delta Chicken 3 cups cooked, chopped chicken 3 cups cooked rice 2 cans cream of chicken soup ½ can pimiento pepper, drained and chopped 1 ½ cups mayonnaise 1 cup marinated artichoke hearts, drained and chopped ½ tsp. salt ¼ tsp. black pepper
¼ tsp. garlic salt ¼ cup chopped onion ¼ cup soy sauce 1⁄3 cup chopped pecans Topping: 1 stick margarine 1 pkg. Stove Top stuffing mix 1⁄3 cup slivered almonds
Mix all ingredients, except for topping, and pour into a buttered 9-by-12-inch dish. Bake at 350 F for 30 minutes. Topping: Melt margarine and combine with stuffing mix. Spread onto casserole. Sprinkle with almonds and bake at 350 F for 15 to 20 minutes. Note: Casserole freezes well unbaked; add almonds at baking time.
Peanut Butter Bars with Frosting
Recipes from ‘Pontotoc County Historical Society Cookbook’ Town Square Post Office and Museum, in downtown Pontotoc, is the only working historical post office in the nation. Founded in 1998 and operated by the Pontotoc County Historical Society, the museum houses exhibits on local Chickasaw history, early explorers and pioneers, railroading, veterans, education, early homemaking and more. There’s a general store and a blacksmithing shop, and a gift shop. Society members have created a 126-page cookbook to help support the museum. The book serves up recipes from appetizers to desserts, including canning and old recipes, and recipes contributed by famous Mississippians. Order the cookbook from Pontotoc County Historical Society, P.O. Box 141, 59 South Main St., Pontotoc, MS 38863. Price is $10 plus $5 S&H, payable to Pontotoc County Historical Society. For more information, call Town Square Museum at 662-488-0388. Downtown Pontotoc will host a Mississippi Bicentennial Celebration on Saturday, Sept. 30. The event will include exhibits, reenactors, carriage rides, historic tours and more from 10 a.m. until 4 p.m.
Banana Griddle Cakes with Praline Butter 1 cup flour 2 tsp. baking powder ½ tsp salt 2 Tbsp. sugar 1⁄8 tsp. nutmeg 1 egg 1 cup milk 3 Tbsp. margarine, melted
1 cup mashed banana 2 tsp. lemon juice Praline Butter: ½ cup butter or margarine ½ cup light-brown sugar ¼ cup chopped pecans
In a medium bowl, sift flour, baking powder, salt, sugar and nutmeg. In a separate medium bowl, beat egg with rotary beater. Beat in milk, margarine, banana and lemon juice. Pour into flour mixture all at once; beat just until combined. Batter will be lumpy. Using about 3 tablespoons of batter per cake, cook as usual. Makes 4 to 6 pancakes. Praline Butter: In a small bowl of mixer, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Fold in pecans. Let stand, covered, at room temperature until serving. Makes 1 cup.
Bars: ½ cup crunchy peanut butter 1⁄3 cup butter or margarine, softened ¾ cup sugar ¾ cup packed brown sugar 3 eggs 1 tsp. vanilla 2 cups all-purpose flour
2 tsp. baking powder ¼ tsp. salt Frosting: 1⁄3 cup creamy peanut butter 1 tsp. vanilla extract 1⁄3 cup milk 2 ½ cups confectioners’ sugar
In a large bowl, stir together crunchy peanut butter and butter until creamy. Gradually beat in sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt. Stir into peanut butter mixture. Spread into a greased 9-by-13-inch baking pan. Bake in preheated 350 F oven for 20 to 25 minutes. Cool in pan. Frosting: Beat together creamy peanut butter and vanilla. Beat in 2 tablespoons milk and 1 cup sugar until smooth. Gradually beat in remaining sugar and milk until smooth and a good spreading consistency. Frost cooled peanut butter bars. Makes 24 bars.
Black-eyed Pea Soup 1 lb. lean ground beef 1 cup finely chopped onion 1 lb. Polish sausage, cut into bite-size pieces 1 can black-eyed peas with jalapeños, undrained 1 can reduced-sodium beef broth 1 can diced tomatoes, undrained
1 can mild diced tomatoes and green chilies, undrained 1 small can chopped mild green chilies 1 or 2 medium jalapeño chilies, seeded and chopped (optional) 1⁄8 tsp. salt 2 to 3 cups water
In a Dutch oven over medium-high heat, brown beef with onion. Drain excess fat. Add remaining ingredients and mix well. Bring to a boil, reduce heat and cover tightly. Simmer 45 minutes. Refrigerate overnight to allow flavors to blend. Reheat before serving.
Mexican Lasagna 1 (10-oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry 1 cup part-skim ricotta cheese 1 can pinto beans, rinsed and drained 1 can black beans, rinsed and drained
6 small corn tortillas 2 cups refrigerated fresh salsa 1 (8-oz.) block 50% reduced-fat Cheddar cheese with jalapeño peppers, such as Cabot Jalapeño Light, shredded
Preheat oven to 425 F. Combine spinach and ricotta cheese in a small bowl. In a separate bowl combine beans. Cut 3 corn tortillas into pieces and arrange in a solid layer to cover bottom of an 8-inch square baking dish coated with cooking spray. Top with half the bean mixture, salsa, spinach mixture and cheese. Repeat layers with remaining ingredients. Cover and bake for 25 minutes; uncover and bake an additional 15 minutes, or until bubbly and lightly browned. Let stand for 10 minutes before serving. Makes 6 servings.