recipe 2012

Recipe Edition

Dawn Sumrall’s Crawfish Beignets

with Sweet Jalapeno Dipping Sauce

won over the judges to take top prize

in the Enterprise-Journal’s 51st

annual Recipe contest.

PPHHIILLIIPP HHAALLLL || EENNTTEERRPPRRIISSEE--JJOOUURRNNAALL

Recipe Edition51st

annual

Monday, September 17, 2012

ENTERPRISE-JOURNAL

2 MONDAY, SEPTEMBER 17, 2012 RECIPE EDITION 2012

BY RHONDA DUNAWAY

ENTERPRISE-JOURNAL

The first-place winner of the 51st

annual Enterprise-Journal Recipe Edi-

tion said she’s been one of the edition’s

biggest fans for 20 years.

Dr. Dawn Sumrall, a busy associate

at McComb OB-GYN, topped the hun-

dreds of submitted recipes for her

Crawfish Beignets with Sweet Jalapeno

Dipping Sauce.

Sumrall, of Summit, said she enjoys

cooking and collecting cookbooks,

and she’s got the last 20 years of the

newspaper’s recipe editions.

Sumrall also loves spending time

with her family and friends on her fam-

ily’s farm near Liberty, which is where

she developed the winning recipe.

She said she developed her crawfish

recipe out of the creativity that neces-

sity often brings.

“Sometimes good things happen

when you don’t have everything you

need, and you have to get creative,”

Sumrall said.

“It was Memorial Day weekend and

we were at the farm. I was trying to

make a fritter recipe and I needed bak-

ing soda. And the farm was far away

from any grocery store. So, I just used

what I had. It just came together, and

everyone loved it. Everyone said I

should enter it in this year’s recipe

competition.”

ENTERPRISE-JOURNAL

RECIPE EDITION 2012 MONDAY, SEPTEMBER 17, 2012 3

Crawfish beignets take top prize

Dawn Sumrall’s top prize-winning Crawfish Beignets with Sweet Jalapeno

Dipping Sauce are a favorite with her family.

PHILIP HALL | ENTERPRISE-JOURNAL

SEE SUMRALL, PAGE 4

‘I come from a long line

of Cajun cooks.

My grandmother owned

a restaurant

in New Orleans

and my son just finished

culinary school.’

Dr. Dawn Sumrall

On her family cooking tradition

n

Dipping sauce gave it extra push

FROM PAGE 3

The last time Sumrall entered the recipe contest

was in 2005, the year Hurricane Katrina struck.

Maybe there’s a trend here. This year’s she submit-

ted the crawfish recipe in the days surrounding

Hurricane Isaac.

Sumrall comes from a family that enjoys good

food and cooking.

“I come from a long line of Cajun cooks,” she

said. “My grandmother owned a restaurant in

New Orleans and my son just finished culinary

school.”

Son Austin recently graduated with honors

from the Culinary Institute of America in Hyde

Park, N.Y., and he’s getting married in October.

Sumrall said she has enjoyed collecting the En-

terprise-Journal’s annual recipe editions because

she likes to pull them out and make dishes for spe-

cial meetings and family occasions. So, winning

first place in the recipe contest was a special honor

for Sumrall.

“I was very surprised to win,” she said. “My fam-

ily was very excited for me, too, because they know

how I am. My son said, ‘Way to go Mom!’

“So, it was funny (to be the winner), because

every October for Bunco I’ll make all the winning

recipes. I’ve done that for 20 years — ever since I’ve

lived here. They’re always a bunch of just really

great recipes,” she said.

During a visit to her home, Sumrall had a batch

of the beignets cooking for her Bunco night in her

bright white and wood-paneled kitchen.

Her white and yellow tabby cat, “Kevin Bacon,”

meowed close by in case the cook felt generous

with the crawfish treats.

Sumrall walked to a cabinet near the breakfast

nook and pulled from her collection of old Enter-

prise-Journal recipe editions as she talked about

her love of food.

“Evelyn Garner, winner, 2004,” she said.

“That’s the Greek Pasta Salad recipe. That’s my

daughter’s favorite. I make it every year for her

birthday. I make it for horse shows too, because it

travels well. That recipe has been all over the coun-

try.”

Her daughter Laura is an accomplished eques-

trian who is a member of the national champion

equestrian team at Texas A&M University, where

she is attending on a four-year scholarship fol-

lowing her graduation from Parklane Academy.

Sumrall said she uses the recipes a lot during the

holidays. A family favorite in high demand every

Thanksgiving is a crawfish cornbread she got from

the collection.

When Sumrall’s batch of beignets were ready,

she dished them out with her original Sweet

Jalapeno Dipping Sauce drizzled over the top.

The beignets have a delicate crispy outer layer

and a deliciously soft seafood flavor inside.

The lightly sweet jalapeno sauce make the

beignets a treat perfect for brunches or special

dinners.

For more recipe ideas join the crowd at the Taste

of Home Cooking School at 6:30 p.m. Tuesday in

the Hurst Auditorium at Southwest Mississippi

Community College. Doors open at 5:30 p.m. Tick-

ets are $5 and available at the Enterprise-Journal

while supplies last.

Participants are asked to bring a canned food

item for the McComb Interdenominational Care

Association.

ENTERPRISE-JOURNAL


Dawn Sumrall, a busy OB/GYN, loves to find

time to cook for family and friends.

PHILIP HALL | ENTERPRISE-JOURNAL

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CRAWFISH BEIGNETS WITH SWEET JALAPENO DIPPING SAUCE

BEIGNETS:

2 cups flour

1 pound Louisiana crawfish

1 teaspoon baking powder

1 package yeast, softened in 1

cup of warm water with 2 tea-

spoons sugar

1/2 bunch green onions,

chopped fine

1/2 bell pepper or poblano,

small dice

2 teaspoons grated lemon

zest

Salt to taste

Peanut oil for frying

DIRECTIONS:

Sift flour, salt and baking

powder together. Stir in yeast/water mixture.

Add buttermilk to make a thick batter. Fold in crawfish,

peppers, green onions and lemon zest. Let batter rest 10

minutes.

Heat one inch oil in large cast iron skillet over medium-

high heat. Drop batter by spoonfuls and cook until golden

brown, about 3 minutes.

Drain on paper towels and serve hot with homemade

sweet jalapeno relish.

If you are too busy to make relish, store bought Thai

sweet red chili sauce is good, too.

RELISH:

1 small jar of jelly: (apple, plum, or jalapeno)

Scant 1/4 cup chopped red and green jalapenos

1/2 cup finely chopped onion

1 cup sugar

1/4 cup apple cider vinegar

1/2 teaspoon salt

Lemon or orange zest

Sweat onions and peppers with salt over medium low

heat until soft.

Add vinegar and sugar and cook over medium low heat

until reduced and slightly thickened. Stir in jelly until

melted. Add zest.

Serve as dipping sauce.

Dawn Sumrall,

Summit

SUMRALL: Finds many favorite recipes in E-J edition

BY KAREN FREEMAN

ENTERPRISE-JOURNAL

Jess Whatley loves the art of cook-ing and she has appreciative fans inher family. Chief among them is herhusband of less than a year, Josh.

“My husband loves to eat,” Jesssays, adding that she takes pride in be-ing able to feed him healthy, creativemeals.

“Food brings people together,” shesays. “That minute when everythingand everyone comes together is peace-ful and harmonizing. It’s more thanphysical nourishment. Food is thegreat equalizer. That and music.”

Judges for the Enterprise-Journal’s2012 Recipe Edition apparently feltWhatley’s sincerity equalled wonder-ful dishes. Two of her recipes placed inthe top four this year.

Whatley won second place for herCurried Pear Chicken and third for herApple Ginger Pork Chops. The flavorfulingredients in both dishes won overthe judges.

“The chicken is the perfect fall dish,and the same goes for the pork chops,”they said.

Whatley, 35, grew up in Memphis,Tenn. She confesses she didn’t havethe healthiest relationship with foodgrowing up, and adds that she was al-ways very thin.

But in the past few years, Whatleyhas found many things — the love ofher life and peace through her faith inGod.

She’s relied on that faith manytimes in the time she’s been in Mc-Comb.

She and Josh met at CornerstoneChurch, where Jess was a member andvolunteer in its food mission. She wasdiagnosed with a brain tumor and hasepilepsy and fibromyalgia. A physiciantold her she could expect to be blind ina year and dead unless she lost weightthat she had put on.

She underwent many medical tests,including painful spinal taps.

Two days before her Feb. 24 wed-ding, she was scheduled for spinal tapNo. 6, and she discussed the procedurewith her physician.

“I told her I wanted to be able towalk down the aisle,” Whatley says.

But, to her amazement, her doctortold her the tumor was gone.

Whatley takes life one day at a time,and she takes great satisfaction inhelping others.

“I really believe I have a serviceheart for others,” she says. “Advocacyhas always been my passion.”

Part of that service is cooking, andWhatley tries to make dishes that aresimple, yet flavorful.

“I cook around things I find on sale.I build the meal around that,” she says.“I make menus for the week and sitdown and make my grocery list. I try touse up what we have on hand.”

She also likes to create her ownrecipes, and she compiles cookbooks inher spare time — including one she’spreparing for her 17-year-old college-bound son, Seth, in Tennessee.

Seth, she says, is another of her No. 1 fans, and encourages his mom towrite down her cooking tips.

“Even when I have the recipe, I liketo change it up. And I don’t really mea-sure. I do it by sight,” she says.

One of her first marital recipe chal-lenges was making Southern friedpork chops for Josh.

“He loves pork, and he begged me tocook him fried pork chops,” she says.“I’d never done that before, but I madethem, and he thought they were thebest pork chops he’d ever had.”

His favorite chicken dish is the Cur-ried Pear Chicken, which builds onEastern flavors.

Whatley, who holds a degree in spe-cial education, likes watching the FoodNetwork, and her husband likes theshow, “Chopped.”

In their rented duplex, she’s madeher favorite room — the kitchen —abright, cheery place. She painted thewalls red and put up new wallpaper.Josh built a cabinet to hold her spices,and Jess painted it bright green.

Whatley doesn’t like to use pre-packaged foods. She’ll take ramennoodles — “every college student’slow-cost food” — throw out the flavor

packets, and use the noodles for dishes.If she can’t use fresh foods, she opts forfrozen over canned.

The end results of her careful plan-ning, shopping and preparation areflavorful dishes that please her and herhusband.

“I want to cook something good forhim and something good for him,” shesays.

ENTERPRISE-JOURNAL


Whatley scores double win with dishesJudges impressed by Curried Pear

Chicken, Apple Ginger Pork Chops

Jess Whatley hit the jackpot with her Curried Pear Chicken, left, and her Ap-

ple Ginger Pork Chops, right.

KAREN FREEMAN | ENTERPRISE-JOURNAL

CURRIED PEAR CHICKEN

2 boneless, skinless chicken breasts

1/4 teaspoon salt

Pepper

4 teaspoons olive oil, divided

1 pear, peeled, cored and thinly sliced

2 tablespoons shallots, chopped

1/2 teaspoon curry powder

1/4 cup white cooking wine

1/4 cup chicken broth

2 tablespoons coconut milk

2 teaspoons fresh cilantro, chopped

2 teaspoons fresh mint, chopped

Season chicken on both sides with

salt and pepper.

Heat 2 teaspoons olive oil in a skillet

over medium-high heat.

Add chicken and cook until browned

on both sides, about 3 minutes per side.

Transfer the chicken to a plate and

cover with foil to keep warm. Reduce heat

to medium. Add 2 teaspoons olive oil to

the skillet. Add pears, shallots and curry

powder.

Cook, stirring, until softened, about 3

minutes. Add cooking wine and broth.

Bring to a simmer. Cook until slightly

thickened, about 3 minutes.

Return chicken to the skillet. Reduce

heat and simmer until chicken is cooked

through, about 4 to 6 minutes.

Transfer chicken to 2 plates. Add co-

conut milk, cilantro and mint to the skil-

let. Stir to combine.

Season with salt and pepper, if desired.

Spoon over chicken.

Jessica Whatley,

McComb

ENTERPRISE-JOURNAL


Curried Pear Chicken wins second place; Apple Ginger Pork Chops 3rdAPPLE GINGER PORK CHOPS

4 pork chops (I use center cut bone-in)

1/4 cup apple cider vinegar

2 tablespoons olive oil

2 teaspoons fresh ginger, minced

1 teaspoon garlic, minced

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon pepper

1/4 cup white cooking wine

1 cup yellow onions, sliced to about

1/4-inch thickness

2 cups apples, cored and sliced to

about 1/4-inch thickness (I use Golden

Delicious apples, but it’s just personal

preference)

1/2 cup golden raisins (use dark

raisins with red apples for better flavor)

2 tablespoons butter

Mix vinegar, 1 tablespoon olive oil,

ginger, garlic, lemon juice, salt and pep-

per together. Pour into a Ziploc bag over

pork chops. Turn to coat chops. Marinate

in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees.

In a skillet, heat 1 tablespoon olive oil.

When hot, add chops. Brown on both

sides. Remove from heat onto a baking

sheet. Place sheet into oven and bake for

20 minutes.

In the same skillet, add cooking wine,

then onions, apples and raisins. Cook

several minutes, stirring frequently, until

apples and onions are tender. Add butter.

Reduce heat to simmer. Remove pork

chops from oven and place into the skil-

let. Stir. Serve immediately.

Jessica Whatley, McComb

BY KAREN FREEMAN

ENTERPRISE-JOURNAL

Brenda Melancon is at home in the

kitchen. Give her the ingredients and

the time, and she’ll whip up a dish sure

to put smiles on faces.

And she has the brass to prove it.

Her dining area wall is lined with

award plaques from Better Homes and

Gardens, Taste of Home and other food

specialists for her dishes. She’s been rec-

ognized by the Cooking Club of Ameri-

ca, Family Circle and Taste of the South,

among others.

She can add fourth place in the Enter-

prise-Journal’s 2012 Recipe Contest with

her Lemon Coconut Cream Cake. Judges

said they liked that the cake was “from

scratch,” and they said the glaze married

well with the cake.

The Louisiana native and her husband

Mike moved to McComb following after

Hurricane Katrina. They lost their home

in Waveland, where they had moved in

2002, along with many of their posses-

sions in the storm.

“I lost all my recipes. Water took it all,”

she said.

They had spent time in Mississippi and

wanted to return.

“We always wanted to come back to

Mississippi. The people here are so friend-

ly,” she said.

A retired bookkeeper, Melancon loves

to cook — especially bake — for fun.

“I love to bake and give it all away,” she

said.

She said Mike is her “very good critic,”

because if he doesn’t like something –

which is rare — he’ll tell her.

“I bake almost every day, but it’s hard-

er now,” she said.

She’s referring to the challenges of life

after polio, which she contracted at age 9

months. She still wears a leg brace and

uses a wheeled walker to get around in

her kitchen. She also suffers from fi-

bromyalgia, so pain is a constant com-

panion.

Melancon’s mother was a dietitian, so

she was aware of good food and the

things that were good for you.

“I just always loved to be in the kitchen

and have always loved to cook,” Melan-

con said.

Though she’s received a lot of praise

for her cooking, she’s also had disap-

pointments. One of the biggest, she said,

was the year she was in the top 12 in a

Taste of Home national contest.

“They wanted me to go to Branson,

Mo., but I couldn’t go. I couldn’t stand up

for that long, and I had to decline because

they wanted me to make it two days in a

row. That really was a disappointment.”

These days, Melancon is just glad to be

well enough to still enjoy whipping up

batters and turning out dishes with love.

ENTERPRISE-JOURNAL


Melancon takes the cake in 4th placeLemon Coconut

Cream Cake

rounds out contest

Brenda Melancon of McComb finds the best seat in the house — just outside

her favorite room, the kitchen.

KAREN FREEMAN | ENTERPRISE-JOURNAL

LEMON COCONUT CREAM CAKE

1 cup butter or margarine, softened

2 cups sugar

4 eggs, separated

22/3 cups cake flour

4 teaspoons baking powder

1 cup evaporated milk

11/2 teaspoons lemon extract

1 cup shredded coconut

Preheat oven to 375 degrees. Grease

and flour three 9-inch cake pans. Set

aside.

Cream butter

and sugar with an

electric mixer on

medium speed until

fluffy. Add egg

yolks, beating until

blended. Stir to-

gether flour and

baking powder. Add

alternately with

milk, beginning

and ending with

flour. Stir in extract

and coconut. Beat

egg whites on high

speed until stiff.

Fold into batter.

Pour batter evenly

into prepared cake pans. Bake for 20-25

minutes or until wooden pick inserted

near center comes out clean.

Cool in pans on wire rack for 10 min-

utes. Remove from pans and place on

wire racks to cool completely before

frosting.

FROSTING:

15-ounce can cream of coconut

1 tablespoon cornstarch

11/2 tablespoons lemon juice

2 egg yolks, slightly beaten

11/2 cups coconut

In a heavy sauce pan combine all in-

gredients except coconut. Bring to boil

over medium heat, stirring occasional-

ly. Reduce heat and continue stirring

until mixture coats spoon, about 10

minutes. Remove from heat. Add co-

conut. Cool completely before frosting

layers between and on sides. 12 serv-

ings

Brenda Melancon,

McComb

HAM & POTATO SOUP

31/2 cups peeled, diced potatoes

1/2 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced ham

31/4 cups water

2 tablespoons chicken bouillon

1 large cube

1/2 teaspoon salt

1 teaspoon pepper


2 cups milk

5 tablespoons all-purpose flour

Combine potatoes, celery, onions,

ham and water in a pot and bring to a

boil. Cook over medium heat until

potatoes are tender, 10 to 15 minutes.

Stir in bouillon, salt and pepper.

In separate pan, melt butter over

low heat and whisk in flour with fork.

Stir constantly until thick, about 1

minute. Slowly stir in milk. Stir on

medium heat, 4 to 5 minutes. Stir into

pot with soup and cook.

Donna Tolar,

Tylertown

EASY SEAFOOD CORN POTATO SOUP

4 cans cream of potato soup

3 cans cream corn

3 soup cans milk (I use skim)

1 can Rotel tomatoes

1 medium onion

1 bell pepper

1 bunch green onions

1 stick butter ( I use about ½ stick)

1 to 2 pounds crawfish tails (You

can use shrimp or combination, but if

using raw shrimp, add them after

about 15 minutes of cooking the other

ingredients to ensure they get done.)

Sauté onions and bell pepper in but-

ter until soft. Add remaining ingredi-

ents, except crawfish, and simmer on

low heat for about 30 minutes.

Stir constantly so that it does not

stick. Add crawfish and heat thor-

oughly. If you use skim milk and de-

crease the butter, this is a delicious

low-fat dish.

Alma Dripps,

Summit

HOMEMADE CHICKEN NOODLE SOUP

5 to 6 boneless skinless chicken

breasts

1 stick of butter

1 package egg noodles

1 large can of chicken broth or 2

small cans

2 cans cream of chicken soup

Salt and pepper to taste

Boil boneless skinless chicken

breasts in water with butter. Add salt

and pepper to taste. When chicken is

done remove from water and shred

chicken.

Return shredded chicken to water

and add chicken broth, cream of

chicken and egg noodles. Continue to

cook on low until soup thickens and

noodles are tender.

Menessa Cooksey,

McComb

HEARTY CHICKEN SOUP

2 quarts water

2 leg quarters, skin removed

1 small onion, chopped

1 stalk celery, chopped

5 gold potatoes, cubed

14-ounce can diced tomatoes

1 can cream of chicken soup

1 tablespoon Slap Ya Mama season-

ing

10 slices jalapeno peppers (from jar)

1 jar Mexican giardiniera peppers,

drained

2 cups cut okra

1 can tomato paste

Combine chicken leg quarters,

onions, bell pepper, celery and pota-

toes. Boil in water until done. Remove

bones and cut up the meat. Return to

pot and add all other ingredients. Let

cook on medium heat for about 20

minutes.

Nedra Taylor,

Magnolia

PINEAPPLE SALAD

1 large can crushed pineapples

5.1-ounce box peach Jello

2 cups buttermilk

1/2 cup chopped pecans

8 ounces whipped topping

Put crushed pineapple in a pan and

bring to a boil. Add peach Jello. Stir un-

til dissolved and cool. Add 2 cups but-

termilk when thick. Fold in whipped

topping and pecans.

Juanita Holmes

I-CAN'T-BELIEVE-IT’S-SALAD!

SALAD:

1 box of fresh organic salad greens

1 crisp pear or apple, chopped

1/3 cup toasted walnuts or pecans

1/4 cup Craisins (optional)

1/3 cup crumbled goat cheese

1 to 2 tablespoons fresh chopped

chives for garnish

VINAIGRETTE:

1 tablespoon minced garlic

3/4 cup extra virgin olive oil

1/4 cup raspberry balsamic or bal-

samic vinegar

Squeeze of lemon juice (optional)

1 tablespoon brown sugar

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Prepare vinaigrette. Measure in-

gredients and place in jar with lid.

Shake well.

Adjust flavors to taste. Store in re-

frigerator while you make the fresh sal-

ad. This will make enough dressing for

several salads.

Combine the salad ingredients in a

serving bowl, reserving some of the

apple, walnuts and goat cheese for gar-

nish.

Toss lightly with vinaigrette and

sprinkle with reserved toppings and

chives. Bon Appétit!

Anne Tullos, 16

McComb

ENTERPRISE-JOURNAL


SOUPS, SALADS & APPETIZERSn

205 Marion Avenue • McComb • 601-684-9116 • www.mccombobgyn.com

L-R; Dr. Brian Remley, Dr. Dawn Sumrall,

Dr. Aimee Robinson and Dr. James Nobles

CHEESE RING

2 cups fancy shredded cheddar

cheese

1 cup mayonnaise


1/2 tsp red cayenne pepper

1 tablespoon garlic powder

1/2 medium onion, chopped

1 jar strawberry preserves

Mix the cheese, mayonnaise, pecans,

cayenne pepper, garlic powder and

onion with your hands. Spray a round

dish with cooking spray.

Using a small cup for a hole, form a

ring with the mixture. Allow to set in re-

frigerator until solid. Flip onto a plate.

Pour preserves into the hole. Serve

with crackers.

Donna Tolar,

Tylertown

MEXICAN DIP

8 ounces cream cheese

1 can chili (no beans)

1 small can chopped green chilies

1 cup green onions, chopped

1 cup grated cheddar cheese

Layer the above ingredients in shal-

low casserole dish. Bake at 350 degrees

for 15 minutes. Serve with Doritos or

Fritos.

Linda Durham Laird,

Magnolia

PIMENTO AND CHEESE

8-ounce container of whipped cream

cheese

4 tablespoons Hellman’s mayonnaise

1 small jar pimentos

1 teaspoon finely grated Vidalia

onion

8-ounce bar of cheddar cheese,

hand-shredded

1/2 teaspoon garlic powder

Kosher salt and freshly ground pep-

per to taste

Mince pimentos along with juice in

food processor. Add onion, cream

cheese, mayonnaise and seasoning in

food processor and blend together with

pimentos. Pour mixture into bowl and

fold shredded cheddar into mixture.

Refrigerate overnight. If mixture too

thick, add mayonnaise until desired

consistency. Serve with crackers or on

bread.

Kim Tynes

Jayess

DELICIOUS HUMMUS

16-ounce can chick peas, drained

and well-rinsed (I have substituted great

northern beans)

1/4 cup tahini (sesame paste)

2 large cloves garlic, chopped

5 tablespoons fresh lemon juice

(about two lemons)

1/4 cup olive oil

1 teaspoon coarse salt

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper (op-

tional)

1/4 cup warm water

Place all ingredients except water in a

food processor and process for about 2

minutes. Remove lid and scrape down

sides. Add water and process briefly

again. Scrape down sides. The mixture

should be somewhat coarse and not

quite runny. Add a bit more water if

needed.

Refrigerate for four hours to allow fla-

vors to meld. The consistency will thick-

en to a firm paste. Great with veggies,

crackers or chips.

Alma Dripps,

Summit

SPICY CRACKERS

1 box of saltine crackers

1 envelope Hidden Valley Ranch dry

dressing

1 cup canola oil

1 tablespoon ground red pepper (1/2

tablespoon if you want it less spicy)

1 gallon Ziploc bag

Empty the four sleeves of saltine

crackers in a gallon Ziploc bag.

In a bowl, mix canola oil, Hidden Val-

ley Ranch dry dressing and ground red

pepper. Pour over crackers and shake,

shake, shake…. Enjoy.

Menessa Cooksey,

McComb

PEA BALLS

To 1 cup cooked left-over peas,

mashed, add:

1 egg

1 onion, finely chopped

1 jalapeno pepper, chopped

3/4 cup self-rising flour.

Mix together and form into small

balls, like hushpuppies. Fry in deep fry-

er. If needed, add 1/4 cup milk to make

batter thick.

Juanita Holmes

QUICK TOMATO BITES

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup green onions chopped

1/2 bag of real bacon bits

Loaf of French bread

Sliced tomatoes

Mix mayonnaise, sour cream, green

onions and bacon bits together. Put in

refrigerator for at least one hour.

Slice bread to desired thickness. (Can

be toasted in the oven if desired.) Spread

a teaspoon of mixture on each slice of

bread, place a slice of tomato on each,

add salt and pepper to taste and enjoy.

Joan Cooper,

McComb

MACARONI SALAD

Two 8-ounce packages elbow maca-

roni (Cooked and cooled)

4 carrots, chopped fine

1 purple onion, chopped fine

2 stalks celery, chopped fine

1 red bell pepper, chopped fine

3/4 cup white vinegar

1/2 cup sugar

1 can Eagle condensed milk

2 cups mayonnaise

Mix vinegar and sugar and bring to a

boil, then let cool.

Mix with condensed milk and may-

onnaise. Stir together well and mix with

macaroni. Make the day before because

it tastes better after it sets overnight.

Nora Devine,

McComb

MARINATED STRING BEANS

2 cans cut green beans, well drained

1 small jar pimentos, sliced and well

drained

1 onion, preferably sweet or red, thin-

ly sliced in half rings

1/2 cup finely chopped celery

Put all ingredients into a bowl and

cover with the marinade.

MARINADE:

1 cup oil

3/4 cup vinegar

1/2 teaspoon onion powder

2 tablespoons sugar

2 teaspoons paprika

Salt and pepper to taste.

Let stand covered in refrigerator for

12 hours or longer — up to a week.

Serve over shredded lettuce.

Andréa Ducros Walle, Liberty

TAIL-GATIN’ MINI MUFFULETTA WRAPS

1 package Italian sandwich wraps

12 slices Swiss cheese, cut in half

12 slices Provolone cheese, cut in half

12 thin deli slices ham

12 salami slices

12 turkey slices (deli style is best)

Olive spread:

16-ounce jar Italian giardiniera mix

12-ounce jar pimento stuffed olives

Large can black olives

2 teaspoons vinegar

3 to 4 tablespoons olive oil (Makes

about 1 quart)

In food processor, pulse the Italian

mix and both olives until coarsely

chopped. Add vinegar and olive oil.

Pulse again to mix well. Refrigerate 2 to

3 hours.

Start with small ends to roll the

wraps. Spread 3 to 4 tablespoons mix-

ture on each wrap. Layer meat and

cheese and roll up and slice. Each wrap

will make 2 to 3 rolls, depending on size

you want.

Can use 12-pack of dinner rolls for

wraps.

Jackie Powell,

Jayess

SHRIMP MOUSSE

8-ounce package cream cheese

1 can tomato soup

2 tablespoons unflavored gelatin

1/2 cup water

1 cup mayonnaise


2 tablespoons chopped green onion

3 cups cooked chopped shrimp (sea-

soned)

1/2 teaspoon paprika


Dash of Worcestershire

2 tablespoons horseradish, optional

Heat tomato soup. Melt cream

cheese in it and mix well. Mix gelatin in

water, and when it’s dissolved, add

tomato juice mixture to it. Stir in all oth-

er ingredients into the cooled mixture.

Pour into a mold greased with mayon-

naise.

Refrigerate at least six hours, prefer-

ably overnight. When ready to serve,

loosen edges gently with a knife. Cover

with serving dish and invert onto it.

Garnish with fresh parsley.

Andréa Ducros Walle,

Liberty

ENTERPRISE-JOURNAL



CREAMY CHEEZY GARDEN SPAGHETTI

1/2 pound fresh broccoli, broken into

florets

11/2 cups small sliced zucchini

11/2 cups sliced fresh mushrooms

1 large carrot, thinly sliced

10 to 12 cherry tomatoes, halved

11/2 tablespoons olive oil

8 ounces uncooked spaghetti

1/4 cup chopped red onion and 1/4

cup sliced scallions

3 cloves minced garlic


2 tablespoons self-rising flour

1 crushed chicken bouillon cube

1 teaspoon dried thyme

2 cups milk

1/2 cup each: shredded Swizz,

shredded Mozzarella and shredded

Parmesan cheeses

Cook spaghetti, rinse, drain and set

aside. In a large skillet, add first five

vegetables to olive oil and cook until

tender. Remove from heat and set

aside.

In another large skillet, add butter

and saute onions and garlic. Stir in

flour, bullion and thyme. Whisk in the

milk and cook until thick. Add cheeses

until melted.

In large bowl, add spaghetti and

vegetables. Toss well and serve hot or

cold. I like to serve this at room tem-

perature. Refrigerate leftovers. Serves

5 to 6.

Jackie Powell,

Jayess

TEX-MEX EGGROLLS WITH CREAMY

CILANTRO DIPPING SAUCE

5-ounce package Spanish rice mix

1 teaspoon salt

1 pound hot sausage

15-ounce can black beans, rinsed

and rained

10-ounce can Ro-Tel tomatoes

2 cups shredded Monterey Jack

cheese

6 green onions, chopped

1 package taco seasoning mix (Re-

serve 2 teaspoons for sauce, recipe fol-

lows.)

28 egg roll wrappers

1 large egg, beaten

Oil for frying

Cook rice according to package di-

rections, using the salt. Cool complete-

ly.

Cook sausage, drain and cool. Stir

together beans, tomatoes, cheese,

onions and taco mix. Spoon 2 table-

spoons of mixture onto each egg roll.

Roll and seal edges with egg mixture.

Serve with dipping sauce.

DIPPING SAUCE:

10-ounce can Ro-tel tomatoes

4 ounces cream cheese, softened

1 cup loosely packed cilantro

1/2 cup sour cream

3 garlic cloves, minced

Reserved 2 teaspoons of taco mix

Process in blender or food processor

until smooth. Makes 28 rolls.

Jessi Powell,

Jayess

APPLE SALAD

1/2 cup flour

3/4 cup sugar

1 cup cream (half and half)

1 large can crushed pineapple

1/2 stick butter

3 large apples, diced

1 cup pecans

1 small carton Cool Whip, optional

Sift flour and sugar together. Mix

with cream and pineapple and bring to

a boil. Let thicken. Remove from heat.

Add butter and pour over apples and

pecans that have been mixed together.

Spread Cool Whip on top.

Ocea Rae Davis,

Tylertown

CHA-CHA CHICKEN SALAD

8-ounce package cream cheese, soft-

ened

1 cup mayonnaise

2 teaspoons curry powder

1 teaspoon salt

6 cups cooked chicken

8-ounce can crushed pineapple

2/3 cup orange-flavored sweetened

dried cranberries

1 cup chopped roasted salted al-

monds

Whisk together cream cheese and

next 3 ingredients in large bowl. Stir in

chicken, pineapple and cranberries

until blended.

Spoon mixture into a plastic wrap-

lined 8-inch cake pan. Cover and chill

at least 8 hours. Invert onto cake

stand.

Remove plastic and gently press al-

monds onto sides. Garnish with herbs.

Very pretty dish for receptions, show-

ers, etc. Serve with assorted crackers

Jessi Powell,

Jayess

BACON TOMATO CUPS

8 slices crisp bacon

1 medium tomato, seeded and

chopped

3 ounces Swiss cheese, grated

1 tablespoon basil

1/2 cup mayonnaise

10-count can flaky biscuits

Mix all ingredients except biscuits.

Cut each biscuit into 3 equal pieces.

Put in mini muffin pan and press bis-

cuit around sides of the muffin pan.

Put mixture in the biscuit and bake 15

minutes at 350 degrees.

Nell Whittington,

Tylertown

ENTERPRISE-JOURNAL


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MISCELLANEOUSn

FARMHOUSE MACARONI & CHEESE

This recipe is an adaptation of Chef

Joanne Bondy, from the Old Hickory

Steakhouse in Dallas. She serves it with

a spice rubbed Angus filet, but it is great

alongside pork or even fried chicken.

Beware: You must work like a farmer

to eat this many calories!

INGREDIENTS:

1/2 pound dry pasta (I like to use a

curly pasta like radiatore or fusilli)

1/2 head small cauliflower, broken

into small pieces

1 cup heavy cream

2 tsp whole grain Dijon mustard

2 pinches nutmeg

2 cups grated Swiss cheese (Gruyere

is best)

4 ounces cream cheese

1 egg, beaten

1/2 cup freshly grated parmesan

2 cups Panko bread crumbs

1/2 stick butter, melted

1 tablespoon sweet paprika

Fresh herbs, such as parsley, basil

and chives

3 tomatoes, sliced


Preheat oven to 350 degrees F. Bring

large pot of salted water to a boil. Add

pasta. Just before pasta is finished, add

cauliflower. When both are al dente,

strain and set aside in another bowl.

In same pot, heat cream, then trans-

fer pasta and cauliflower back to pot.

Add mustard and nutmeg. Cook over

medium low heat until slightly thick-

ened. Fold in Swiss and cream cheese

and remove from heat, then stir in egg.

Pour into a 9x13-inch baking dish.

Mix together Parmesan, paprika, bread

crumbs and herbs. Top with crumb mix-

ture then slices of tomato. Sprinkle with

salt and pepper. Bake about 30 minutes

until bubbly and brown. Serves 8.

Dawn Sumrall,

Summit

FOOL-PROOF MAPLE SYRUP

Bring one cup of water to a boil.

Add two cups sugar and stir until it

dissolves. Add 1 teaspoon maple flavor-

ing. Store in refrigerator.

Renee Timmons,

McComb

(Recipe passed down from her moth-

er, Jean Garman.)

COFFEE PUNCH

2-ounce bag French Vanilla Commu-

nity Coffee (I buy the 12-ounce bag at

Walmart and measure out 4 table-

spoons to equal 2 ounces.)

1 cup sugar

1 cup powdered creamer

1 quart vanilla ice cream.

Make coffee using 12 cups of water

and pour into a large bowl

Stir in creamer and sugar

Mix well and freeze

Take out of the freezer and let sit un-

til soft enough to slush, about 2 hours.

Add ice bream to the coffee slush and

blend well. Serve.

Alma Dripps,

Summit

MY BANANA BREAD

4 ripe bananas (the riper, the better)

1 cup sugar

1 egg

1½ cups self-rising flour

1/4 cup melted butter

Mash bananas well. Stir in sugar and

remaining ingredients.

Bake in greased loaf pan at 325 de-

grees for approximately 1 hour.

Great for Christmas gifts and freezes

well.

Alma Dripps,

Summit

DELICIOUS CRACKLIN’ CORNBREAD MUFFINS

2 cups cornmeal

1 teaspoon baking soda

2 teaspoons sugar

2 cups buttermilk

1 cup pork cracklins, chopped into

pieces

2 tablespoons vegetable shortening


18- to 24-cup muffin tin generously

with shortening. Mix cornmeal, baking

soda and sugar together in a bowl. Add

buttermilk. Stir to combine well.

Add cracklin’ pieces to batter. Pour

about 1/4 cup batter into each muffin

cup.

Bake for 30 minutes.

Jessica Whatley,

McComb

CRACKLING CORNBREAD

2 cups plain cornmeal

1 cup self-rising flour

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon sugar

1egg

1 cup milk

2cups pork cracklins


baking pan, Mix cornmeal, flour, salt,

soda, sugar, egg and milk. Stir in crack-

lins. Pour into prepared pan and bake

for about 35 minutes or until golden

brown on top.

Joan Cooper,

McComb

YEAST BISCUITS

5 cups self-rising flour

1/4 cup sugar

2 packs yeast, dissolved in 2 table-

spoons water

1 cup shortening

2 cups buttermilk

Dissolve yeast in water. In a large

bowl, sift flour and sugar. Cut in short-

ening until mixture looks like corn

meal. Add milk and yeast mixture and

turn out on floured board. Roll out 1/4

inch thick. Cut with biscuit cutter, dip in

melted margarine and bake at 400 de-

grees for 15 minutes.

Juanita Holmes

HONORABLE MENTION:

PRALINE APPLE BREAD

1½ cups chopped pecans, divided

8-ounce container sour cream

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour



1/2 teaspoon salt

1½ cups finely chopped, peeled ap-

ples (about 3/4 pound)

1/2 cup butter

1/2 cup firmly packed light brown

sugar

Preheat oven to 350 degrees. Bake

1/2 cup pecans in a single layer in a

shallow pan for 6 to 8 minutes or until

toasted and fragrant, stirring after 4

minutes.

Beat sour cream and next 3 ingredi-

ents at low speed with an electric mixer

for 2 minutes or until blended.

Stir together flour and next 3 ingredi-

ents, add to sour cream mixture, beat-

ing just until blended. Stir in apples and

1/2 cup toasted pecans. Spoon batter in-

to a greased and floured 7x5- inch loaf

pan. Sprinkle with remaining 1 cup

chopped pecans; lightly press pecans in

batter.

Bake at 350 degrees for 1 hour to 1

hour and 5 minutes, or until a wooden

pick inserted into center comes out

clean, shielding with aluminum foil af-

ter 50 minutes to prevent excessive

browning. Cool in pan on a wire rack 10

minutes, remove from pan to wire rack.

Bring butter and brown sugar to a

boil in a 1 quart heavy sauce pan over

medium heat, stirring constantly. Boil 1

minute. Remove from heat, and spoon

over top of bread, let cool completely

(about 1 hour). This can be frozen up to

3 months.

Mary S. Smith,

McComb

ZUCCHINI BREAD

4 eggs

2 cups sugar

Beat 5 minutes and add:

1 cup oil

3 cups flour



1 teaspoon salt

3 teaspoons vanilla

3 cups grated raw zucchini, peel and

all

3 teaspoons cinnamon

1½ cups nuts

1 cup raisins, optional

Bake at 350 degrees for 45 minutes.

Makes 2 loaf pans or 1 loaf and 12

muffins. Cook muffins until done.

Linda Wall,

Osyka

ENTERPRISE-JOURNAL


BREADSn

CLEAN PLATESBY ANN JACKSON

Every Sunday in the Enterprise-Journal

CORN CASSEROLE

1 can whole kernel corn

1 can cream corn

1 stick of margarine

2 eggs

1 bell pepper

1 onion

1 box Jiffy cornbread mix

8 ounce sour cream cheese

Chop onion and bell pepper. Sauté in

margarine. Mix all other ingredients to-

gether. Add onions and peppers. Place

in a 13x9-inch baking pan. Grate

cheese on top. Bake at 350 degrees for

30 minutes.

Donna Tolar,

Tylertown

OKRA AND TOMATO CREOLE

1/2 small onion, chopped

1 tablespoon bacon grease or oil

1/2 cup washed and sliced fresh okra

1 teaspoon flour

1 tomato, cut in pieces

1/2 teaspoon sugar


In heavy, medium-sized saucepan or

skillet, slightly brown onions in bacon

grease, about 1 minute on medium heat.

Dredge okra in flour and add to onion.

Continue cooking until okra is slightly

brown, about 5 minutes. Add tomato to

mixture. Add sugar. Cook partly covered

over slow heat about 25 minutes, stirring

occasionally to keep from sticking. Add

seasoning. Serves 1 to 2.

Joan Cooper,

McComb

GLORIFIED CABBAGE CASSEROLE

1 large cabbage, cured and coarsely

chopped

2 tablespoons vegetable oil

1½ cups chopped yellow onions

1/2 cup chopped bell pepper

1/2 cup chopped celery

1 tablespoon chopped garlic

4 slices white bread toasted, soaked in

1/2 cup milk, then squeezed dry

1 cup cream

1/2 cup butter

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

1 tablespoon parsley

8 ounces mild cheddar cheese, shred-

ded

1/4 cup bread crumbs

Preheat oven to 350 degrees. Boil

cabbage in water until tender, drain

and set aside.

In large Dutch oven or pot, heat oil.

Add onion, bell pepper, celery and gar-

lic.

Cook until tender, then add cab-

bage. Cook 10 to 12 minutes until very

tender.

Tear bread into pieces, add to pot,

add cream and butter, and cook for

about 5 minutes. Season with salt and

cayenne. Add parsley and mix well.

Transfer to 13x9-inch casserole

dish that has been coated with non-

stick cooking spray. Sprinkle with

cheese and bread crumbs.

Bake 25 minutes or until bubbly.

Jackie Powell,

Jayess

CREOLE SUCCOTASH

1/2 tablespoon vegetable oil

1 onion, chopped

1/2 bell pepper, chopped

1 pound frozen sliced okra

1 cup cubed or sliced ham

1/4 teaspoon sugar

14½-ounce can diced tomatoes and

juice

Dash of hot sauce

1 can niblet corn, drained


3 or 4 pats or butter

Heat oil in deep fry pan, add onion,

bell pepper and sauté till soft but not

brown. Add frozen okra and stir. Sim-

mer 10 minutes or so or until okra is de-

frosted and warm.

Add ham and simmer about 5 min-

utes. Add drained corn and stir. Add

tomatoes and hot sauce. Simmer about

20 minutes. Correct seasonings and stir.

Add several pats of butter over the top.

Stir and serve.

Andréa Ducrose Walle

Liberty

SWEET POTATO CRISP

WITH OAT TOPPING

8-ounce package cream cheese, soft-

ened

40-ounce can sweet potatoes,

drained and cut

1 cup packed brown sugar, divided

1/4 teaspoon ground cinnamon

1 Granny Smith apple, chopped

1 cup chopped cranberries

1/2 cup plain flour

1/2 cup quick cooking oats, un-

cooked

1/2 cup cold butter


Heat oven to 350 degrees. Beat

cream cheese, potatoes, 1/2 cup sugar

and cinnamon with mixer until well

blended. Spoon into 1½-quart casse-

role. Top with apples and cranberries.

Mix flour, oats and remaining sugar

in medium bowl. Cut in butter until

mixture resembles coarse crumbs. Stir

in nuts. Sprinkle over fruit layer in

casserole.

Bake 35 to 40 minutes or until heat-

ed through.

Kathy Reid,

Jayess

CABBAGE CASSEROLE

1 head of cabbage, shredded

1 large onion, chopped

1/2 stick margarine

1/2 pound Velveeta cheese

1 can mushroom soup

Bread crumbs

Cook cabbage in boiling salted wa-

ter for 10 minutes. Drain well and

place in 9x13x2-inch Pyrex dish.

Sauté onion in margarine until ten-

der, then mix in Velveeta cheese and

mushroom soup.

Pour the sauce mixture over cab-

bage and top with bread crumbs. Bake

at 325 degrees for 30 minutes or until

bubbly.

Linda Durham Laird,

Magnolia

ENTERPRISE-JOURNAL


VEGETABLESn

MAKE AHEAD MASHED POTATOES

15.3-ounce box instant mashed

potatoes

6 cups water

11/2 sticks butter

2 teaspoons garlic salt

2 teaspoons onion salt

2 cups milk

Two 8-ounce packages cream

cheese, softened

16-ounces sour cream

Paprika

Chives, optional

Heat oven to 350 degrees. Spray a

13x9-inch baking dish with cooking

spray; set aside. Heat water, butter, gar-

lic and onion salt to boiling in large

saucepan. Remove from heat.

Add cream cheese, milk and sour

cream, stirring until smooth. Stir in

potatoes, mixing until all ingredients

are combined. Spread into baking dish.

Sprinkle with paprika and bake 1 hour

until golden brown.

(Before adding paprika and baking,

casserole can be refrigerated for up to 48

hours.)

Sprinkle with paprika and bake as di-

rected. Can be garnished with chives.

Donna Tolar,

Tylertown

SWEET POTATO DUMPLINGS

1 can Pillsbury Grands Flaky Biscuits

1 pack yam patties

2 cups sugar

2 cups water

2 tablespoons white Karo

1 teaspoon vanilla

1 stick butter

Cinnamon to taste

Separate each biscuit so you have 2

circles. Cut yam patties in half. Place

one yam patty on top of a circle and fold

over. Pinch edges together. Place in but-

tered casserole dish. When you have 16

dumplings in dish, sprinkle with as

much cinnamon as you like.

Cut up the rest of the butter on that.

In pot on stove, combine water, sugar,

Karo and vanilla. Bring to a boil and let

boil for 10 minutes. Pour over

dumplings (they will float).

Bake at 350 degrees until browned

on top.

Regina Battle,

Jayess

CABBAGE CASSEROLE

1 medium head of cabbage, shredded

1 yellow onion, chopped

1/4 cup margarine or butter, melted

1 can of cream of chicken soup

1/2 cup of mayonnaise

1 egg

1 cup mozzarella cheese, shredded

PLUS 1/2 cup for the top

1 sleeve of Ritz crackers, crushed

1/4 cup margarine or butter, melted

Seasoning salt (Lawry’s), to taste

Preheat oven to 350 degrees. Boil

cabbage in enough water to cover com-

pletely until cabbage is tender. Drain.

Mix cabbage, onion, margarine,

cream of chicken soup, mayonnaise and

1 cup of cheese together. Place in a

9x13-inch casserole dish.

In a small bowl, whisk ½ cup of

cheese, Ritz crackers, and margarine to-

gether. Sprinkle the mixture over the top

of the casserole.

Bake for 30 minutes.

Jessica Whatley,

McComb

ENTERPRISE-JOURNAL


VEGETABLESn

LIGHT & HEALTHYn

HONORABLE MENTION

SIMPLE SHRIMP QUESADILLAS

1 pound peeled shrimp

1.25-ounce packet of taco seasoning

5 extra-large flour tortillas

8-ounce bag of Mexican blend shred-

ded cheese

Rub shrimp with taco seasoning.

Stir-fry the seasoned shrimp in a non-

stick pan until fully cooked.

In a separate heated (medium to

high) non-stick flat pan, place an open

flour tortilla. Sprinkle enough cheese to

cover half of the tortilla (approximately

1½ ounces).

Place enough shrimp on top of the

cheese to also cover half of the tortilla.

Fold the empty half over the shrimp and

cheese.

Cook for about one minute, then flip

the tortilla over and cook on the oppo-

site side for another minute or until all

cheese is melted.

Using a pizza cutter, cut into pie-

shaped wedges and serve with salsa and

sour cream. Serves 5.

Bridgett Lowe,

McComb

HONORABLE MENTION

LEFTOVER STEAK SALAD

6 to 8 ounces of leftover grilled lean

ribeye or filet mignon

2 cups of salad greens

1 medium to large ripe red tomato

1/2 avocado

1/2 cup chopped pineapple (fresh if

available)

2 tablespoons feta cheese

1/4 cup Worcestershire sauce

1/4 cup red wine, raspberry or bal-

samic vinegar

Slice steak into thin strips. Simmer in

the vinegar and Worcestershire sauce

until hot. Mix salad greens, cubed toma-

to, avocado and pineapple on a salad

plate.

Pour the steak and vinegar/sauce

mixture onto the salad. Sprinkle with fe-

ta cheese. Serves one. Enjoy!

Bridgett Lowe,

McComb

BEST BREAKFAST BURRITOS

1 large green bell pepper

1 onion

6 to 8 eggs (also really good with Egg-

beaters)

1 large red tomato

Jalapenos (optional)


2½ cups shredded sharp cheddar

cheese

Stir-fry sliced peppers and onions in

a non-stick pan for 2 minutes. Whisk

eggs and add salt and pepper to taste.

Pour over peppers and onions. Scram-

ble until eggs are done and remove

from pan.

Heat chopped tomato in the pan for

1 minute, turning until all sides are

warmed. Spoon about 3/4 cup of eggs

into the center of the tortilla. Sprinkle

1/2 cup of cheese onto eggs, then add

3 or 4 tomato chunks.

Fold up the bottom center portion

of the burrito and roll the sides into a

pocket that surrounds the contents.

Serve with sour cream and gua-

camole. Serves 5.

Bridgett Lowe,

McComb

CHICKEN JALAPENO TORTILLAS

This recipe is very simple and can be

adjusted for one serving or many.

2 boneless, skinless chicken breasts,

boiled and shredded

2 jalapeno peppers, seeded or de-

seeded depending on your preferred

level of heat

1/2 cup lemon juice, salt and pep-

per to taste

1 tablespoon picante sauce

Mix first 3 ingredients, and add salt

and pepper to taste. Heat in mi-

crowave. Serve in warm tortilla with

picante.

Roll up and enjoy. You may also add

any other ingredients you wish.

Wanda Wroten,

Liberty

LEFTOVER RICE BURRITOS

1 onion, chopped

10-ounce can of diced tomatoes with

jalapenos (Ro-tel style)

2 to 2½ cups leftover rice

16-ounce can refried beans

8-ounce bag Mexican blend shred-

ded cheese

2 to 2½ cups shredded iceberg lettuce

(optional)


Sauté chopped onion in a non-stick

cooking pan. Empty can of tomatoes in-

to the pan, fold in rice and allow to sim-

mer for 3 to 4 minutes.

Warm refried beans in a separate pot.

Place an open burrito on a plate.

Spread 2 tablespoons of refried beans in

the center of the burrito. Spoon about

half cup of rice and tomato mixture on-

to the beans.

Sprinkle about an ounce of cheese

onto the mixture. Put about a half cup

of lettuce on top of the cheese.

Fold up the bottom center portion of

the burrito and roll the sides into a pock-

et that surrounds the contents. Serve

with sour cream and guacamole.

Serves 5.

Bridgett Lowe,

McComb

MARY’S BROILED CATFISH

Fresh Mississippi catfish fillets or

nuggets

Creole seasoning

Line a baking sheet with foil and

spray with olive oil cooking spray.

Pat catfish fillets dry with paper tow-

el. Sprinkle filets with Creole seasoning

such as Tony Chachere’s and then place

in prepared pan.

Adjust rack 4 to 6 inches away from

broiler and broil on high. When filets

are sizzling and golden, flip to other side.

The length of time depends on the thick-

ness of the fish. No extra oil or butter is

needed. This is so easy and there is no

clean-up.

Mary Tullos,

McComb

wwwwww..eenntteerrpprriissee--jjoouurrnnaall..ccoomm

Don’t miss a

thing.

Log onto:

HONORABLE MENTION

GRILLADES

4 pounds beef/veal rounds, half inch

thick

1/2 cup bacon drippings, divided

1/2 cup flour, divided

1cup chopped onions

2 cups chopped green onions

3/4 cup celery

1½ cups chopped green bell pepper

2 cloves garlic, minced

2 cups chopped tomatoes

1/2 teaspoon tarragon (optional)

2/3 teaspoon thyme

1 cup water

1 cup red wine

3 teaspoons salt

1/2 teaspoon black pepper

2 bay leaves

1/2 teaspoon Tabasco

2 tablespoons Worcestershire

3 tablespoons chopped parsley

Remove fat from meat. Cut meat in-

to serving-size pieces. Pound to 1/4-

inch thickness.

In a Dutch oven, brown meat well in

4 tablespoons bacon grease. As meat

browns, remove to warm plate.

To Dutch oven, add 4 tablespoons

bacon grease and flour. Stir and cook

to make a dark brown roux.

Add onions, green onions, celery,

green pepper and garlic, and sauté un-

til limp.

Add tomatoes, tarragon and thyme,

and cook for 3 minutes. Add water and

wine. Stir well for several minutes.

Return meat to Dutch oven. Add

salt, pepper, bay leaves, Tabasco and

Worcestershire.

Lower heat, stir and continue cook-

ing. If veal rounds are used, simmer

covered approximately one hour. If

beef rounds are used, simmer covered

approximately 2 hours.

Remove bay leaves. Stir in parsley;

cool; let grillades sit several hours or

overnight in refrigerator.

More liquid may be added. Grillades

should be very tender. Heat and serve

over rice or grits.

Joan Cooper,

McComb

MAC -N- CHEESE TWIST

1 pound ground beef (can use chick-

en or turkey)

2 cups dry macaroni

1 large jar of Tostitos Salsa con Que-

so

Tony Chachere’s Original Creole Sea-

soning

Boil pasta as indicated on package

and drain. Very important that the pas-

ta is seasoned with salt.

Season with Tony’s to taste and

brown your desired ground meat. Dur-

ing cooking process be sure to chop

meat into fine pieces (think taco style).

Drain grease from meat.

Pour Tostitos Salsa con Queso in pot

and heat over medium heat for 2 to 3

minutes. Pour pasta and meat in with

cheese. Stir and heat for approximately

5 more minutes. Serve.

Shayla Tate,

Bogue Chitto

SLOW COOKER BEEF BRISKET WITH SAUCE

Low: 10-12 hours

High: 5-6 hours

Serves: 6-8

3½- or 4-quart slow cooker

3/4 cup beef broth

1/4 cup Worcestershire

1 tablespoon vinegar

1/4 teaspoon dry mustard

1/2 teaspoon chili powder



2½ pounds fresh beef brisket,

trimmed of fat

1/2 cup catsup

2 tablespoons Splenda

2 tablespoons butter or margarine

For cooking liquid: in a bowl combine

broth, Worcestershire sauce, vinegar,

mustard, chili powder, cayenne and gar-

lic. Reserve 1/2 of this mixture, set aside

and put in refrigerator.

If necessary, cut brisket to fit into

slow cooker. Put brisket into cooker and

pour remaining liquid over it. Cover and

cook on low setting for 10 to 12 hours or

on high for 5 to 6 hours.

For Sauce: In a small saucepan, com-

bine 1/2 cup reserved liquid, catsup,

sugar substitute and butter. Heat

through and add sauce to meat

Andréa Ducrose Walle,

Liberty

MY MAMA’S MEATLOAF

5 pounds ground meat

2 large sweet onions, chopped

2 large sweet bell peppers, chopped

2 cups old-fashioned Quaker oatmeal

4 eggs


Mix all ingredients and put in a 9x-

13-inch dish. Press mixture 1 to 2 inch-

es thick in pan. Bake 20 to 25 minutes at

350 degrees, then drain all liquid off

meat mixture.

Mix 2 cups brown sugar, 2 cups Heinz

ketchup, 1 cup water and pour over

meat and bake another 25 minutes.

Serve hot.

Amaryllis Marbury,

Jayess

BACON WRAPPED BEEF CUBES

WITH MUSTARD SAUCE

12 tender-cut beef cubes (stew meat

works fine)

Pepper

1/2 pound of bacon

1 tablespoon olive oil

1 tablespoon butter

1 small yellow onion, diced

1/2 cup chicken broth

1 tablespoon coarse grain mustard

2 tablespoons heavy whipping

cream

2 tablespoons chopped parsley

Sprinkle beef on all sides with pep-

per. Wrap beef cubes with enough ba-

con to cover entirely without overlap-

ping bacon more than once. Secure

with a toothpick.

Add olive oil and butter to a skillet,

over medium heat. When butter has

melted, add beef cubes and sauté until

crispy on all sides, about 8-10 minutes

(for medium cooked beef).

Remove beef cubes onto plate and

allow to rest for at least 5 minutes. Add

onions to the skillet. Sauté until soft-

ened, about 1 minute.

Add chicken broth. Whisk in mus-

tard and cream. Cook 1 to2 minutes

more to thicken.

Turn heat down to low and add beef

cubes to sauce. Stir to entirely coat beef

in sauce. Remove from heat.

Garnish with parsley, if desired.

Jessica Whatley,

McComb

BBQ SPAGHETTI SAUCE:

1 large can of garden vegetable

spaghetti sauce


1/2 can pineapples minced in food

chopper

1/2 cup dark brown sugar

12-ounce can bloody mary mix

1 bottle plain BBQ sauce (I use Sweet

Baby Ray’s)

3 tablespoons Worcestershire sauce

3 tablespoons soy sauce

MEATBALLS:

2 to 2½ pounds lean ground beef

1/2 Vidalia onion, chopped

3 tablespoons Worcestershire sauce

3 tablespoons soy sauce

1 cup bread crumbs

1 pound cooked spaghetti noodles

Mix sauce mixture in large cast iron

Dutch oven. Mix meatball mixture and

shape into large meatballs. Pan fry or

broil in oven to lightly brown each side

then add to sauce. Cover and simmer for

two hours. Serve over cooked spaghetti

noodles. Yields 8 servings.

Kim Tynes,

Jayess

ITALIAN CRESCENT CASSEROLE

1 pound ground meat, cooked and

drained

1 chopped onion

1 cup tomato pasta sauce

1 package of mozzarella cheese

1/2 cup sour cream

1 can Pillsbury crescent dinner rolls

1/3 cup grated Parmesan cheese

2 tablespoons butter, melted

Heat oven to 375 degrees. In large

skillet, cook ground beef and onion

over medium heat until beef is cooked.

Drain. Stir in pasta sauce and cook un-

til heated.

In a bowl, combine mozzarella

cheese and sour cream and mix well.

Pour beef mixture into ungreased

glass pie baking dish. Spoon cheese

mixture over beef mixture.

Unroll dough over mixture into 8

triangles pointing toward center,

crimping edges, if needed.

Bake at 375 degrees until golden

brown.

Tammy Taylor,

Liberty

ENTERPRISE-JOURNAL


MAIN DISH: BEEFn

CREAMY TACOS

2 pounds hamburger meat

1 pound Velveeta cheese

1 pack taco seasoning

1 can refried beans

1 can pinto or ranch beans

1 can cream of mushroom soup


1 can evaporated milk

Brown hamburger meat and drain.

In large pot, add all other ingredients

and cook until cheese is melted. Serve

over corn chips. You can add sour cream

to top if you like. This is a good fall and

winter one-dish supper.

Regina Battle,

Jayess

TAMMY’S STUFFED PEPPERS

1 pound ground meat

1 medium onion, chopped

1 cup cooked rice

1 egg, beaten

1 can Ro-tel tomatoes

1 pound shrimp, cooked

6 bell peppers, cleaned

1 package of shredded cheese

Mrs. Dash to taste

Brown ground meat in skillet on

medium heat. Wash bell peppers and re-

move insides. Boil over medium heat in

sauce pan of water until peppers are

soft.

Drain ground meat, add onion, egg,

Ro-tel tomatoes, shrimp and rice. Cook

mixture until done. Spoon mixture into

bell pepper halves.

Sprinkle with shredded cheese and

bake at 350 until cheese melts.

Tammy Taylor,

Liberty

OLD FASHIONED MEATLOAF

1 pound ground beef

11/4 teaspoons salt


1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg

8 ounces diced tomatoes with juice

1/2 cup oats

Mix above ingredients together.

Shape into a loaf.

TOPPING:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon mustard

Mix topping ingredients together.

Spread on top of loaf.

Bake at 350 degrees for one hour.

Donna Tolar,

Tylertown

PORK CHOPS AND RICE

(Serves 4 to 6)

6 to 8 pork chops

1 tablespoon shortening

11/2 cups instant rice (uncooked)

3 cups hot water

1 envelope dry onion soup mix


Brown pork chops in shortening. Re-

move from skillet and add water and

onion soup mix to drippings. Stir and

bring to a boil.

Spread rice in bottom of 13x9x2-inch

baking dish. Pour water mixture over

rice. Sprinkle salt and pepper. Cover with

foil and bake at 350 degrees for one hour.

Donna Tolar, Tylertown

ITALIAN MAC & CHEESE

1/2 tablespoon olive oil

1 pound mild Italian sausage, casings

removed

1 cup chopped onion

1/2 cup chopped shallots

2 tablespoons minced garlic

2 cups sliced white mushrooms

2/3 cup chopped red bell pepper

2 tablespoons apple cider vinegar

14.5-ounce can chicken broth

8-ounce can tomato sauce (basil, gar-

lic and oregano flavored)

1/3 cup white cooking wine or water

1 teaspoon Italian seasoning

11/2 cups cubed processed American

cheese, such as Velveeta


2 cups large macaroni, uncooked

Heat olive oil in a 5- or 6- quart Dutch

oven on medium heat. Add sausage,

onion, shallots and garlic. Cook until

meat is no longer pink and vegetables are

tender, breaking up meat with spoon.

Add mushrooms and pepper. Cook 11/2

minutes. Add vinegar, stir and cook 2

minutes. Add broth, tomato sauce, wine

and seasoning. Stir. Bring to boil; add un-

cooked macaroni. Turn heat down to low.

Cover and cook until macaroni is ten-

der and most of liquid is absorbed, stir-

ring occasionally to prevent sticking.

Sprinkle cubes evenly on top and sprinkle

with Parmesan. Cover and remove from

heat. Let stand 5 minutes before serving.

Serves 4 to 6.

Brenda Melancon, McComb

BREAKFAST CASSEROLE

2 cans Pillsbury croissants

1 pound Jimmy Dean Sausage

8-ounces cream cheese

1 cup mozzarella cheese

Brown sausage, drain then add

cream cheese. Stir over heat until melt-

ed into sausage. Roll out one can of

croissants in glass casserole dish. Add

sausage mixture, cover with Mozzarella

cheese. Roll other can of croissants on

top. Bake at 350 degrees until browned.

Regina Battle, Jayess

EASY SAUSAGE CASSEROLE

1 pound Bryan roll sausage, hot or

mild

1 medium onion, chopped

1 cup rice, uncooked

2 cans cream of mushroom soup

1 can cream of celery

Brown sausage in skillet. Drain meat

and add onions, stirring mixture until

onions become tender. Add Mrs. Dash

seasoning for taste.

In large casserole dish, add rice, meat

mixture and soups. Stir all ingredients

until mixture is well blended. Bake in

oven at 350 degrees until rice is done.

Tammy Taylor, Liberty

ENTERPRISE-JOURNAL


MAIN DISH: BEEFn

MAIN DISH: PORKn

The following healthy cooking tips

are offered by the American Heart Asso-

ciation:

• Preserve the nutrients and colors in

veggies. Cook them quickly by steaming

or stir-frying.

• Use herbs, vinegar, tomatoes,

onions and/or fat-free or low-fat sauces

or salad dressings for better health, es-

pecially if you have high blood pressure

or high cholesterol.

• Use your time and your freezer wise-

ly. When you cook once, make it last

longer by preparing enough for several

other meals. Freeze it and have a ready-

made healthy treat for the next time you

are simply too tired to bother.

• A smoothie can cover a multitude of

needs. Throw a banana (you can keep

them in the freezer for weeks) into your

blender along with frozen berries, kiwi

or whatever fruit is around, some or-

ange or other 100 percent juice, some

fat-free or low-fat yogurt. You can get 4

to5 servings of fruit in one glass of yum-

my shake. Try getting your loved one to

sip on a smoothie. It’s easy, cool, refresh-

ing and healthy.

• Prepared seasonings can have high

salt content and increase your risk for

high blood pressure. Replace salt with

herbs and spices or some of the salt-free

seasoning mixes. Use lemon juice, citrus

zest or hot chilies to add flavor.

• Canned, processed and preserved

vegetables often have very high sodi-

um content. Look for “low-sodium”

veggies or try the frozen varieties.

Compare the sodium content on the

Nutrition Facts label of similar prod-

ucts (for example, different brands of

tomato sauce) and choose the prod-

ucts with less sodium. If you buy

canned, rinse veggies under cold water

to reduce the level of sodium.

• Prepare muffins and quick breads

with less saturated fat and fewer calo-

ries. Use three ripe, very well-mashed

bananas, instead of 1/2 cup butter,

lard, shortening or oil or substitute

one cup of applesauce per one cup of

these fats.

• Choose whole grain for part of your

ingredients instead of highly refined

products. Use whole-wheat flour, oat-

meal and whole cornmeal. Whole-

wheat flour can be substituted for up to

half of all-purpose flour. For example, if

a recipe calls for 2 cups of flour, try 1 cup

all-purpose flour and 1 cup minus 1 ta-

blespoon whole-wheat flour.

• In baking, use plain fat-free or low-

fat yogurt or fat-free or low-fat sour

cream.

ENTERPRISE-JOURNAL


Follow heart association tips to prepare meals the healthy way

HONORABLE MENTION

STUFFED SOUTHERN FRIED CHICKEN WITH

ROASTED RED PEPPER & VIDALIA ONION GRAVY


1 cup dry chicken flavored stuffing

mix

1/2 cup shredded Romano cheese

1/2 cup chopped Vidalia onion

1/4 cup minced fresh basil

4 large boned chicken breast with

skin (can use 5-6 chicken thighs,

boneless)

4 slices bacon, fried

1 large egg

1 cup milk

1 cup Bisquick, all-purpose baking

mix

2 teaspoons Creole seasoning

1 teaspoon black pepper

Oil for frying

Stir together the first five ingredi-

ents in bowl, set aside. Place chicken

breast between plastic wrap, using

mallet pound to 1/4 inch thick.

Spread cream cheese mixture over

skinless side of breast, top with bacon

slice. Roll jelly roll fashion lifting skin

and tucking roll under skin.

Whisk together egg and milk in

bowl, combine flour, Cajun seasoning

and pepper in shallow dish. Dip chick-

en rolls in egg mixture, roll in flour

mixture.

Fry chicken rolls in hot oil turning

often until done.

Drain, set aside until you fix gravy

mix.

GRAVY MIX:

1 large Vidalia onion, sliced

3 roasted red chopped peppers

Sauté these in 3 tablespoons butter

Add to pan:

3 tablespoons flour

2 cups chicken broth


2 teaspoons fresh basil

Cook until thickened and spoon over

each chicken breast. Serves 4.

Jackie Powell,

Jayess

SWISS AND CHICKEN WITH WALNUTS CASSEROLE

5 cups chopped cooked chicken

3 cups croutons

2 cups shredded Swiss cheese

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup milk

1/2 cup celery, chopped

1/4 cup onion, chopped


2/3 cup walnuts, chopped

Preheat oven to 350 degrees

Sauté onions and celery in butter

about 7 minutes until tender.

Add remaining ingredients except

walnuts and spoon into greased casse-

role dish.

Sprinkle walnuts on top and bake

about 40 minutes or until heated

through.

Kathy Reid,

Jayess

AUNT PAULINE’S CHICKEN & DUMPLINGS

Boil a young chicken in large boiler

with 1 teaspoon salt. Pick off chicken

and set aside. Do the dumplings while

the chicken is cooking.

DUMPLINGS:

1½ cups plain flour

1 teaspoon salt

3/4 cup milk

1 stick margarine

1 can condensed milk

Pepper to taste

Mix flour and salt in a bowl, add a lit-

tle milk at a time, mixing with a spoon

until it makes a ball.

Divide the dough in half to roll. Use a

pasta sheet and sprinkle with plain flour

and roll the dumplings paper thin.

Sprinkle enough flour during rolling so

as not to stick. Repeat with the rest of

dough. Cut dumplings into 3-inch

squares. Let this set while you cool the

chicken and pick off in chunks. This will

keep them from sticking together.

Heat chicken broth to a rolling boil

and drop dumplings one at a time but do

not stir. When all the dumplings are in

broth turn the fire to simmer and cover.

Let cook for 20 minutes without remov-

ing lid. Remove lid and add 1/2 cup mar-

garine by tablespoons. Without stirring

let the butter melt and add one can pet

milk. Add pepper to taste. Let simmer till

heated through. Turn off fire and let

stand with lid on about 30 minutes.

Dumplings will thicken.

Kathy Reid,

Jayess

AUNT RITA GRAY’S CREAM CHEESE

CHICKEN CASSEROLE

3 to 4 pounds chicken (white or

dark meat) or 1 whole chicken

8-ounce package cream cheese

1 stick butter or margarine

1 cup bell pepper, chopped

1 cup onions, chopped

1 cup celery, chopped

1 can cream of mushroom soup


12-ounce package egg noodles (for

larger dish use 16-ounce size)

1 cup grated cheddar cheese, op-

tional

Boil chicken in water until tender

and debone. Reserve broth. Cook egg

noodles in chicken broth.

In a 10-inch skillet, saute butter,

cream cheese, bell pepper, onions and

celery.

In large casserole dish, alternate

egg noodles, half can of mushroom

soup, half of mixture from the skillet

and half can of milk.

Complete layer with the rest of the

ingredients.

Sprinkle with grated cheese if de-

sired.

Bake in 350-degree oven for about

25 minutes or until bubbly.

(In loving memory of Rita Gray, Jan-

uary 2001.)

Linda Durham Laird,

Magnolia

ENTERPRISE-JOURNAL


MAIN DISH: CHICKENn

QUICK CHICKEN SALAD

2 large cans chicken breast meat

8 large garlic-stuffed olives

1/2 cup bread and butter pickles

8 slices of tamed, pickled jalapeno

peppers

1/2 cup Hellman’s mayonnaise

1 teaspoon Cavender’s Greek Sea-

soning

Drain chicken and separate chunks

with a fork. Roughly chop olives, pick-

les, and jalapenos together in food

chopper. Add to chicken and mix well.

Add seasoning mix and mayonnaise

until mixture comes together. Serve on

bread or crackers.

Kim Tynes,

Jayess

GRANDMA'S CHICKEN ENCHILADA CASSEROLE

(LASAGNA STYLE)

3 to 4 cooked chicken breasts, cut

up


2 cans diced green chilies

12 corn tortillas cut into 3- to 4-

inch strips

Grated cheese (approximately 4 to 5

cups)

In a large bowl mix cut up chicken,

soup and diced green chilies. Spray

bottom of 9x13-inch glass pan with

cooking spray. Cover pan with tortilla

strips. Place layer of chicken mixture

and then a layer of grated cheese. Re-

peat one more time. Cover with

Reynolds Release aluminum foil. Cook

at 350 degrees for about an hour. Cool

for 15 to 20 minutes before cutting in-

to 3-inch serving sizes. Garnish with

diced tomatoes, lettuce, salsa, sour

cream and green onions. Serve with

Spanish rice and/or re-fried beans.

Ashley Ashmore, McComb

AUNT PERLINE’S CHICKEN AND DRESSING

Corn Bread (recipe to follow)

4 large fryer

4 to 5 ribs of celery, chopped


1 tablespoon poultry seasoning

6 to 7 slices white bread

7 boiled eggs, chopped


2 cans chicken broth


Boil chicken until done and debone.

Cook onions and celery in chicken

broth until tender. Crumble breads to-

gether and ad broth, onions and sea-

sonings. Add chicken and enough

chicken broth to bread mixture until

almost juicy. Place in a casserole dish.

Dot with about 1/2 stick of margarine

on top. Cook in oven on 375 degrees

for about 1½ hours.

CORN BREAD RECIPE:

1½ cups yellow corn meal mix

1 cup plain flour

2 tablespoons sugar

1 teaspoon salt


2 eggs

1½ cups buttermilk

Enough water to make it not dry

(about 1/4 cup)

Mix all ingredients well and pour in

a greased baking pan. Bake in 450 de-

gree oven until golden brown. About

25 minutes. Let cool.

Susanne Lemus,

Jayess

POPPY SEED CHICKEN

5 to 6 boneless skinless chicken

breasts

2 cans of cream of chicken soup

2 cans of cream of celery soup

3 sleeves Ritz crackers

1 tablespoon poppy seeds

2 sticks butter


Boil boneless skinless chicken breasts

and 1 stick of butter in water until

chicken is done. When chicken is done,

drain and shred chicken into pieces and

place in a medium bowl. Add cream of

chicken, cream of celery soup, poppy

seeds, salt and pepper to chicken and

mix well. Set aside.

In the bottom of a 9x13-inch baking

dish. crush 1 sleeve of Ritz crackers. Top

with chicken mixture and spread even-

ly.

On top of chicken mixture, crush re-

maining 2 sleeves of Ritz crackers and

slice butter on top of that. Bake at 350

degrees for about 30 minutes or until

golden brown.

Menessa Cooksey,

McComb

RO-TEL CHICKEN CASSEROLE

2 packages of tenderloins

1 onion, chopped

2 cans cream of chicken


1 package of spaghetti

1 package of shredded cheese

Velveeta cheese

Mrs Dash seasonings to taste

Boil chicken until tender. Cut up

chicken into small pieces. Cook spaghet-

ti, then drain. Add soup, onion, Rotel

tomatoes, spaghetti, Velveeta cheese

and Mrs Dash. mix well.

Pour into baking dish. Sprinkle

shredded cheese on top. Bake at 350 de-

grees until cheese melts.

Tammy Taylor,

Liberty

ENTERPRISE-JOURNAL


MAIN DISH: CHICKENn

BARBECUE SHRIMP WITH SWEET POTATO GRITS

SHRIMP AND SAUCE:

2 pounds medium shrimp, peeled and

de-veined

1/4 cup unsalted butter, melted

1/4 cup chili sauce

1 tablespoon Worcestershire sauce


2 teaspoons chili garlic sauce


1 garlic clove, minced

6 strips crisp cooked bacon, chopped

4 thyme sprigs for garnish, if desired

Sweet Potato Grits (recipe follows)

Pre-heat oven to 350. In a mixing

bowl, combine the first eight ingredients

and pour into a lightly greased 13x9-

inch casserole dish. Toss to coat. Spread

shrimp in single layer. Bake about 15

minutes or until shrimp turn pink, stir-

ring and turning shrimp after 7 minutes.

SWEET POTATO GRITS:

1 cup quick-cooking grits

2 tablespoons bacon grease

16-ounce can sweet potatoes, drained

and mashed

3 tablespoons unsalted butter

1 teaspoon sea salt


1 cup shredded smoked gouda cheese

1 tablespoon chopped fresh thyme

Cook grits according to package di-

rections. Stir in bacon grease, mashed

sweet potatoes, butter, salt, and pep-

per; cook over medium-low heat until

thoroughly heated. Stir in cheese and

thyme. Spoon grits onto serving plat-

ter. Top with shrimp and sauce. Gar-

nish with thyme sprigs and crumbled

bacon.

Kathy Reid,

Jayess

SHRIMP PASTA ALA THAD

1 box Barillo penne pasta

3 cups water

1/4 stick butter

2 tablespoons salt

1/4 cup olive oil

4 large fresh tomatoes, diced

4 large fresh banana sweet peppers,

chopped


2 cloves elephant garlic, chopped

10 large leaves fresh basil, chopped

1 pound headless, tail-off, cooked

shrimp


1/2 cup red wine

4 tablespoons Parmesan cheese.

Put the pasta, water, butter, 2 table-

spoons olive oil and salt in a large

saucepan of boiling water. Bring water

back to a simmer and cook for 12 min-

utes. Drain pasta in a collander.

In a large skillet, combine olive oil,

tomatoes, peppers, onion, garlic and

basil. Cook for 5 minutes, stirring of-

ten.

Add Shrimp and water if needed.

Add salt and pepper to taste and cook,

stirring often, until sauce thickens and

vegetables are thoroughly cooked.

Add wine and 2 tablespoons of

Parmesan cheese and cook for 5 min-

utes, stirring often.

Serve sauce over pasta and top with

remaining Parmesan cheese.

Thad Brumfield,

Columbia

MAIN DISH: SEAFOODn

CATFISH COURTBOUILLON

(FISH "COO-BE-YON")

1 clove of garlic, minced

1 Vidalia onion, diced

1 bell pepper, diced

2 stalks celery with tops, diced

2 tablespoons olive oil

1/3 cup vegetable oil (or bacon/lard)

1/3 cup plus 2 tablespoons all-pur-

pose flour

29-ounce can tomato puree

8-ounce bottle clam juice (or fish

stock)

1 tablespoon Worcestershire sauce

1 bay leaf

2 tablespoons Louisiana hot sauce

1 tablespoon kosher salt


1 teaspoon fresh cracked pepper

2 cups chicken broth (or fish stock)

1 fresh lemon, sliced and squeezed

(remove seeds)

2 pounds catfish filets (approximate-

ly 6 to 8 large filets)

Season the filets with salt, pepper,

Season-all, lemon pepper, and small

pinch of cayenne pepper in a plastic

bag and refrigerate.

(Tip: sprinkle garlic with kosher salt

and smash with side of knife to release

the flavor).

In a large cast iron Dutch oven,

sauté garlic, onion, bell pepper, a

touch of kosher salt and cracked pep-

per in the olive oil until translucent.

Remove from pot.

Add vegetable oil with stove be-

tween low/medium heat to begin mak-

ing the roux. Add flour and continue

to stir with wooden spoon until your

roux is very dark brown (about 25

minutes). Add remaining ingredients

(except the fish), stirring after each ad-

dition.

Add the sautéed trinity. Cover and

simmer on low for 2 hours. Slowly im-

merse filets in the red gravy until all

are covered. Cook an additional 30 to

45 minutes without stirring. Serve

over Zatarain’s rice. Yields 6 servings.

Kim Tynes,

Jayess

BEST CRAWFISH ETOUFFEE

2 pounds crawfish tails

2 sticks unsalted butter (I use only 1)

1 medium onion, diced

3 green onions, diced

1 clove garlic, minced

1 tablespoon olive oil

White pepper

Tony Chachere’s or other similar sea-

soning

3/4 can cream of celery or mush-

room soup (I use celery)

Kitchen Bouquet (optional)

Heat oil and butter over medium

heat. Add onions and garlic, cook until

clear. Add crawfish (squeeze all juices in

bag if using frozen). Cover and Cook for

5 minutes. Add seasonings, stir in soup

and kitchen Bouquet for color. Cook for

5 minutes. Serve over rice. Delicious and

quick.

Alma Dripps,

Summit

CRAWFISH ETOUFFEE

3/4 cup flour

1/2 dup oil

2 medium onions, finely chopped

1 bell pepper, finely chopped

1 rib celery, finely chopped


2 tablespoons tomato paste

2 quarts hot water or broth

1/2 teaspoon sugar

2 pounds crawfish tails

1 teaspoon salt

1/2 teaspoon pepper

Optional: 1/4 teaspoon cayenne

pepper

1/2 cup green onions, chopped

Parsley, chopped

Blend flour and oil in a fry pan and

make a medium brown roux. When

done add half the onion, bell pepper

and celery. Saute til almost done, then

add the remainder and the garlic. Cook

a few more minutes. Stir in the tomato

paste, then slowly add the hot water a

little at a time stirring constantly. Sim-

mer 30 minutes, (do not let stick) and

add the sugar).

Add the crawfish tails, simmer 20-

30 minutes more. Add salt, pepper,

green onions and parsley.

Serve over hot cooked rice or stir

pasta into it.

Andréa Ducrose Walle

Liberty

SHRIMP STUFFED EGGPLANT

2 medium large eggplant

4 small chopped green onions


1 pound raw or precooked shrimp

1 box Zatarin’s jambalaya mix with

cheese

2 cloves garlic

2 tablespoons margarine

1/3 cup shredded cheese

buttered bread crumbs

Cook eggplant in boiling water until

almost tender. Remove from water and

cool. Cut in half lengthwise. Scoop out

pulp and chop up. Save shells.

Saute onion, celery, shrimp and gar-

lic in margarine until shrimp is tender.

Meanwhile, cook Jambalaya mix ac-

cording to directions. Add eggplant

pulp, shrimp mixture to Jambalaya mix.

Arrange eggplant shells in shallow

baking dish. Stuff with shrimp mixture,

sprinkle with bread crumbs and cheese.

Bake at 400 degrees for 20-25 minutes.

Cut each in half and serve. Yield 8 serv-

ings.

Kathleen Magee

Magnolia

ENTERPRISE-JOURNAL


MAIN DISH: SEAFOODn

LOBSTER POT PIE

3 cups cooked lobster meat

1 cup sweet peas, cooked

1 cup cooked carrots

6 small pearl onions, cooked

1 tablespoon chopped fresh parsley

3 tablespoons all purpose flour

1 cup half & half

1 cup chicken broth


Buttered bread crumbs

Layer lobster meat, sweet peas, car-

rots and onions, parsley in greased 2½

quart casserole dish.

Combine flour and 1/2 of half and

half in sauce pan, blend until smooth,

gradually add remaining milk and

chicken broth.

Cook over low heat until thickened,

stirring constantly. Add salt and pep-

per.

Pour sauce over lobster meat and

vegetables. Cover mixture with but-

tered bread crumbs. Bake uncovered at

350 degrees about 30-40 minutes un-

til browned.

Yield: 6 servings.

Kathleen Magee,

Magnolia

SHRIMP AND RICE SUPREME

Two 10-ounce packages frozen

chopped spinach

1 cup chopped onions



16 ounces shrimp

10-ounce can condensed golden

cream of mushroom soup

1 cup grated Swiss cheese

1/4 cup water

3 cups cooked rice

8-ounce can water chestnuts,

drained and sliced




Cook and drain spinach. Saute

onions and celery in butter until tender,

but not brown. Add shrimp and contin-

ue cooking about 3 minutes. Stir in

soup, Swiss cheese and water. Heat un-

til soup is warm. Add rice, water chest-

nuts, spinach, lemon juice, and half the

Parmesan cheese. Season to taste. Turn

into a greased shallow 2 quart casse-

role. Sprinkle with remaining Parmesan

cheese. Bake, uncovered at 350 degrees

for 25 minutes or until hot and bubbly.

Kathy Reid, Jayess

ENTERPRISE-JOURNAL


MAIN DISH: SEAFOODn

KENTUCKY BOURBON CAKE


2 cups white sugar

4 eggs

1 cup buttermilk, at room tempera-

ture

1 cup (2 sticks) unsalted butter, at

room temperature

2 teaspoons bourbon or vanilla

1 teaspoon salt



In a medium bowl, whisk together

the flour, sugar, salt, baking powder and

baking soda. In a large bowl, cream to-

gether butter, buttermilk, vanilla and

eggs. Beat for 3 minutes at medium

speed, scraping down the sides halfway

through. Pour in prepared bundt pan.

Bake in pre-headed over at 325 degrees

for one hour.

In the last 10 minutes, prepare glaze

as follows:

GLAZE:

3/4 cup white sugar

1/3 cup unsalted butter

3 tablespoons water

1 tablespoon bourbon or vanilla

Combine all ingredients in a small

saucepan until melted. Do not bring to a

boil.

Poke holes in the warm cake with a

skewer and drizzle on half of the glaze.

Let cake cool completely before re-

moving from bundt pan.

Once removed, re-heat glaze over low

heat and brush over entire cake until

there is no glaze left.

Angie Saldana,

McComb

MRS. RUTH’S NO BAKE BLUEBERRY PIE

2 graham cracker pie shells (or short-

bread crust)

1 large container Cool Whip

1 can condensed milk

1/2 cup lemon juice

1 quart fresh blueberries

Mix lemon juice and condensed milk.

Add Cool Whip and mix well. Fold in

blueberries. Pour in crusts and refriger-

ate 2 to 3 hours or overnight. Makes two

pies.

Linda Durham Laird,

Magnolia

HEAVENLY BROWNIE CHOCOLATE CHEESECAKE

CRUST:

1 batch prepared brownies, recipe to

follow

FILLING:

Three 8-ounce packages cream

cheese, softened

1/4 cup sugar

1 regular can sweetened condensed

milk

3 large eggs, room temperature

1/3 cup whipping cream

2 tablespoons plain flour


1/2 teaspoon almond extract

Pinch sea salt

1 cup chopped white chocolate

3/4 cup semi-sweet chocolate chips

1 Snickers peanut candy bar cut in-

to chunks

1 Snickers almond candy bar cut in-

to chunks

1 cup Turtles candy cut into chunks

1 cup chunks of remaining brown-

ies

1/2 cup caramel sundae topping

FINISHING TOUCHES:

1/2 cup each: melted milk chocolate,

semisweet chocolate, and white choco-

late

Chocolate curls

Confectioner’s sugar

Prepare brownies and let cool.

Recipe follows.

Preheat oven to 325 degrees. Line a

baking sheet with parchment paper.

Spray a 10-inch springform pan with

nonstick cooking spray. Line bottom

and sides of pan with pieces of parch-

ment paper. Cut to fit, allowing side

pieces to extend a bit over the pan (to

make a collar). Arrange pieces of

brownies to line bottom of pan.

FOR FILLING: In a mixing bowl, blend

cream cheese until soft, add sugar and

blend until smooth. Add condensed

milk and blend in eggs, cream, flour,

flavorings and pinch of salt until

smooth, about 6 minutes on low

speed, scraping bottom of mixing bowl

often to make sure batter does not stick

in bottom of bowl.

Remove one-third of batter and mix

with chopped white chocolate. Pour

over brownies in springform pan. Fold

remaining filling ingredients except

caramel topping, into cheesecake bat-

ter. Mix gently by hand so brownie

chunks won’t break.

Pour half of batter into pan (over

white chocolate cheesecake batter)

and drop half of caramel topping over

batter in dollops. Top with the rest of

the batter and then remaining

caramel topping. Swirl batter with a

knife very briefly.

Place cheesecake on prepared bak-

ing sheet and bake until set, about 40

to 55 minutes. Turn off oven, open

oven door, and let cool in oven one

hour. When completely cool place in

refrigerator overnight.

Remove from pan and un-mold on-

to a serving plate. Before serving, driz-

zle the toppings over the cheesecake,

allowing them to drip down the sides.

On top of melted chocolate, garnish

with chocolate curls and dust with

confectioner’s sugar.

BROWNIES FOR HEAVENLY BROWNIE CHOCOLATE

CHEESECAKE

1 cup unsalted butter, at room tem-

perature

1 cup sugar

1 cup brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 eggs

1 cup plain flour

2/3 cup cocoa powder


1 cup finely chopped pecans toasted

Preheat oven to 350 degrees. Line

cookie with parchment paper. Grease

and flour a 13x9-inch cake pan and line

bottom with parchment paper. Beat

softened butter until light and fluffy, add

sugars and beat well. Add eggs one at a

time. Blend in dry ingredients and beat

until smooth. Add nuts and extracts.

Spoon into prepared cake pan.

Place pan on prepared baking sheet

and bake until done and just set, 20 to

30 minutes. Cool completely and then

place brownies in freezer for one hour

before cutting. To cut, un-mold brown-

ies and peel off parchment paper. Cut

slab of brownies in half across the mid-

dle, and then cut one half into strips to

use for bottom of cheesecake. Chop re-

maining brownies to use in cheesecake

filling. You might have a little left over to

enjoy!

Kathy Reid,

Jayess

BUTTERSCOTCH TOFFEE CHEESECAKE

Two 8-ounce packages (1/3 less fat)

cream cheese, softened

1/2 cup sugar

2 tablespoons plain flour

1/2 cup butterscotch ice cream

syrup (used Smucker’s )

2 large eggs

1/2 cup English toffee bits, plus 2 ta-

blespoons for topping (Heath English

Toffee Bits)

9-ounce graham cracker crust

8-ounce container whipped topping

2 to 3 tablespoons butterscotch

syrup

Heat oven to 325 degrees. In a large

mixing bowl combine cream cheese,

sugar and flour. Beat with an electric

mixer on low speed 45 seconds. In-

crease to medium speed, beat until

light and fluffy. Add butterscotch

syrup, eggs and 1/2 cup toffee bits.

Beat until well blended, scraping bowl

if necessary.

Pour into pie crust. Bake 35-38

minutes until set. Center may be a lit-

tle soft, but will harden when cooled.

Remove from oven and cool complete-

ly. Refrigerate at least 4 hours. To

serve, spread whipped topping evenly

over cheesecake. Drizzle with butter-

scotch syrup and sprinkle with 2 ta-

blespoons toffee bits. Serves 8.

Brenda B. Melancon,

McComb

FRESH APPLE CAKE

3 cups chopped apples

1 cup chopped pecans

2 eggs

2 cups sugar

11/4 cup corn oil

3 cups plain Gold Medal flour

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 teaspoon vanilla

1/2 teaspoon salt

11/2 teaspoons baking soda

Mix all ingredients together and pour

into a large tube pan or several small

loaf pans and bake at 325 degrees until

done.

TOPPING:

Mix 2 cups confectioner’s sugar and

enough milk to make a thin glaze. pour

over warm cake and enjoy.

Amaryllis Marbury,

Jayess

DESSERTSn

FIG CAKE WITH CREAM CHEESE FROSTING

If you like Carrot Cake or Spice

Cake, this will be a good cake for you.

You cannot really taste the figs, but

they allow the cake to be really moist.

My friends say it is more along the lines

of a good coffee cake.

I modified the original recipe by

adding less sugar (and I have used bak-

ing Splenda that worked really well)

and adding more unsweetened apple-

sauce. With the sweetness of fig pre-

serves, you really don’t need all that

sugar.

3 large eggs

1/2 cup sugar

1 cup vegetable oil

1/2 cup buttermilk



1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

11/2 cups fig preserves

1 cup unsweetened applesauce

1 cup chopped pecans, toasted

Beat first 3 ingredients at medium

speed with an electric mixer until

blended. Add buttermilk and vanilla

and beat well.

Combine flour and next 5 ingredi-

ents. Gradually add to buttermilk mix-

ture, beating until blended. Fold in fig

preserves, applesauce, and toasted

pecans. (Batter should be thin.) Pour

batter into two greased and floured 8-

inch round cake pans.

Bake at 350 degrees for 35 to 40

minutes or until a wooden pick insert-

ed in center comes out clean. Cool on

wire racks 10 minutes; remove from

pans, and cool completely on wire

racks.

Note: To toast pecans, heat oven to

350 degrees. Melt 2 tablespoons but-

ter or margarine in microwaveable

bowl. Add pecans and mix well to get

butter on all pecans. Spread in a thin

layer on a cookie sheet and bake 5 to 7

minutes stirring after 3 to 4 minutes.

Spread Cream Cheese Frosting

(recipe follows) between layers and on

top and sides of cake. Store in refriger-

ator. Garnish, if desired.

CREAM CHEESE FROSTING

11/2 (8-ounce) packages cream

cheese, softened

5 tablespoons butter, softened

2 teaspoons vanilla extract

2 cups powdered sugar

Beat cream cheese, butter and vanil-

la at medium speed with an electric mix-

er until smooth. Gradually add pow-

dered sugar, beating at low speed just

until blended. (Do not overbeat or frost-

ing will be too thin.)

Sandra Williams,

Brookhaven

CLASSIC SOUTHERN TRIPLE-DECKER STRAWBERRY

CAKE RECIPE

I really didn’t modify this cake at all.

Just know if you make it that you need to

make the frosting ahead of time and re-

frigerate it so it will thicken up a little. It

is a very, very rich cake and a little dab

will do ya, but it is oh so good.

Ingredients for 12 Servings

18.25-ounce package white cake mix

3-ounce package strawberry gelatin

4 large eggs

1/2 cup sugar

1/2 cup finely chopped fresh strawber-

ries

1/2 cup milk

1/2cup vegetable oil

1/3 cup all-purpose flour


Beat cake mix, strawberry gelatin,

eggs, sugar, chopped fresh strawberries,

milk, vegetable oil and all-purpose flour

at low speed with an electric mixer for 1

minute. Scrape down sides and beat at

medium speed for 2 more minutes, stop-

ping to scrape down sides as needed.

(The Strawberries should be well blend-

ed.) Pour batter into 3 greased and

floured 9-inch round cake pans.

Bake at 350 degrees for 23 minutes,

or until cakes spring back when pressed

lightly with a finger. Let cool in pans on

wire racks for 10 minutes. Remove from

pans, and cool completely (about 1

hour.) Spread Strawberry Buttercream

Frosting (recipe follows) between layers

and on top and sides of cake. Garnish

with whole and halved strawberries.

Serve immediately, or chill for up to 1

week.

TO MAKE AHEAD: Prepare recipe as di-

rected. Chill, uncovered, for 20 minutes

or until frosting is set. Cover well with

wax paper, and store in refrigerator up

to a week.

STRAWBERRY BUTTERCREAM FROSTING

1 cup butter, softened

32-ounce package powdered sugar,

sifted

1 cup finely chopped fresh strawber-

ries

Beat butter at medium speed with an

electric mixer until fluffy (about 20 sec-

onds). Add sugar and strawberries,

beating at low speed until creamy. (Add

more sugar if frosting is too thin, or add

strawberries if too thick.)

Sandra Williams,

Brookhaven

HONEY RAISIN SQUARES

2 cups sugar

11/2 cups cooking oil

4 cups plain Gold Medal flour

2 eggs

1/2 cup honey

2 teaspoons baking soda

1 teaspoon salt


1 cup pecan halves

1 cup raisins

2 teaspoons vanilla

Mix all ingredients. (Mixture will be

thick). Spread on a large cookie sheet

and bake at 350 degrees for 15 minutes.

TOPPING:

Mix 1 cup confectioner’s sugar and 2

tablespoons milk. Pour over warm

dessert. Let cool and cut into 2-inch

squares.

Amaryllis Marbury,

Jayess

BERRY PIE

2 cups sugar

1/2 cup self-rising flour

3 cups hot water from faucet

3 to 4 cups blueberries, huckleberries

or other berries

3/4 stick butter

1½ to 2 rolled pie crusts

Mix sugar and flour well. Add water

and stir well. Pour into 9x12-baking

dish. Place washed berries over flour

mixture so that it is evenly covered. Roll

out pie crusts on floured surface. Cut in-

to strips and layer over mixture. Cut and

place small pieces of butter over the

crusts. Bake at 400 degrees until brown

(approximately 30 minutes). Delicious

with ice cream or whipping cream.

Alma Dripps,

Summit

DONUT CAKE

2 sticks real butter, slightly softened

3 large eggs

1/2 cup sour cream

11/2 cups all-purpose flour

1/4 teaspoon baking powder



1 teaspoon almond extract

ICING:

2 cups powdered sugar

1/4 cup water

1 teaspoon almond extract

Blend flour, baking powder, baking so-

da and set aside. Cream butter in mixer on

high for one minute. Add sugar slowly

and beat on high for 8 minutes or until

light and fluffy. Add almond extract. Add

eggs on at a time. Add flour mixture and

sour cream slowly until blended. Do not

over mix.

Grease a 9x13-inch pan with real but-

ter. Pour in mixture and bake in 325-de-

gree preheated oven for 40 minutes. Let

cool 30 minutes.

Mix icing ingredients with whisk. Mix-

ture should be thick. Poke holes all over

cake (Tip: use uncooked spaghetti noodle

or toothpick) and pour icing on top.

Kim Tynes, Jayess

STRAWBERRY DREAMSICLE CAKE

CAKE:

1 box strawberry cake mix

1 cup whole milk

4 large eggs

1/3 stick real butter, softened

TOPPING:

1/4 cup strawberry juice or straw-

berries, pureed

1 box powdered sugar

8-ounces cream cheese

1 small jar marshmallow cream

8-ounce carton Cool Whip

Mix the first 4 ingredients of topping

then refrigerate until thick (30 min-

utes). Then fold in whip cream. Keep re-

frigerated until cake is ready to ice.

Mix cake ingredients with blender un-

til mixed. Bake cake in bundt pan at 350

degrees for approximately 45 minutes.

Completely cool cake and cut into three

layers. Place larger layer on bottom of

large glass bowl or truffle bowl. Add top-

ping in between each layer, finishing with

topping on top of the last layer.

Kim Tynes,

Jayess

ENTERPRISE-JOURNAL


DESSERTSn

HONORABLE MENTION

PEANUT BUTTER-CHOCOLATE CHIP-BACON

COOKIES

(AKA I really love my husband cook-ies…)

1¾ cups all-purpose flour1/4 teaspoon baking soda1/4 teaspoon baking powder1/8 teaspoon cinnamonPinch of ancho chili powder (chipotle

seasoning will work, too)1/4 teaspoon salt1/3 pound bacon4 tablespoons unsalted butter, room

temperature1/2 cup creamy peanut butter1/2 cup sugar1/2 cup light brown sugar, packed1 large egg1 teaspoon vanilla extract1/2 cup honey roasted peanuts,

chopped 1/3 cup semi-sweet chocolate chips

(bittersweet chocolate for a more savorycookie)

Preheat oven to 350 degrees. Line 2baking sheets with parchment paper.Combine flour, baking soda, bakingpowder, cinnamon, chili powder andsalt in a large bowl. Cook bacon in alarge skillet until desired crispness. Re-move bacon to a paper towel lined plate.Reserve 2 tablespoons of the bacon drip-pings. Set aside to cool. Crumble up thebacon. Beat butter and reserved bacondrippings in a large bowl until smooth.Beat in peanut butter until well com-bined. Add sugar and brown sugar. Beatuntil creamy. Add egg and vanilla ex-tract. Beat until fluffy. Add in flour mix-ture gradually. Stir in peanuts and allbut 2 tablespoons each of bacon andchocolate chips.

Form the dough into balls andarrange them onto the lined bakingsheets about 2 inches apart. Flattendough with fingers. Press reserved ba-con and chocolate chips on tops of cook-ie dough. Bake 12-14 minutes. Upon re-moval from oven, let cookies cool for 2minutes on sheets before transferringthem to cool completely.

Jessica Whatley,McComb

GRANDMA'S POUND CAKE

2 sticks butter, softened1/4 cup Crisco 3 cups sugar6 eggs3 cups plain flour1 cup Pet milk (can use half cup milk

and half cup water)2 teaspoons vanilla flavoring1 teaspoon lemon flavoringCream butter and Crisco until

creamy, then add sugar, beating well.Add eggs one at the time, beating well af-ter each egg. Then add flour and milk —alternating the flour and milk, startingwith flour and ending with flour.

Beat well. Mix in flavoring and put ina greased and floured tube pan. Put in acold oven, turn oven on 300 degreesand cook 1½ hours or longer if neces-sary.

Menessa Cooksey,McComb

BUTTER PECAN SQUARES

181/4-ounce box butter pecan cakemix

1/3 cup butter 1 large egg, slightly beaten14-ounce can fat-free condensed

milk2/3 cup butter pecan flavored syrup1 large egg3 tablespoons plain flour1 teaspoon vanilla extract2 cups coarsely chopped pecans1/2 cup toffee bits2/3 cup coconut2 tablespoons powdered sugarHeat oven to 350 degrees. Lightly

grease a 13x9-inch baking pan. Setaside. In a large mixing bowl cut butterinto cake mix until mixture resemblescoarse crumbs. Add one egg. Stir untilwell blended. Set aside 1 cup for topping.Press remaining mixture evenly intoprepared pan.

In a medium bowl, whisk togethermilk, syrup, egg, flour and extract untilwell blended. Stir in pecans, toffee bitsand coconut. Pour evenly over layer inpan. Add powdered sugar to remainingcup cake mixture, sprinkle evenly overfilling. Bake 35 to 40 minutes until gold-en brown. Remove from oven. Coolcompletely before cutting into squares.Makes 24 squares.

Brenda B. Melancon,McComb

HAZELNUT PECAN PIE

1 pie crust from a (15-ounce packagepie crusts

1/2 cup hazelnut syrup (coffee aisle)1/2 cup dark Karo syrup2 tablespoons butter, softened3 large eggs, beaten1 cup granulated sugar3 tablespoons all-purpose flour1 teaspoon vanilla extract11/2 cups coarsely chopped pecans1/2 cup chopped hazelnuts1/2 cup semi-sweet chocolate chipsHeat oven to 350 degrees. In a large

mixing bowl, combine syrups, butter,eggs, sugar, flour and vanilla. Whisk un-til blended. Stir in nuts and chocolatechips. Pour into pie crust. Bake 45 to 50minutes until golden brown. Removefrom oven. Cool completely. Serves 8.

Brenda Melancon,McComb

MYSTERY PIE

4 egg whites1 cup sugar1 teaspoon vanilla1 teaspoon baking powder2/3 cup chopped pecans2/3 cup crushed saltine crackersCool Whip1 pie crustBeat egg whites until stiff, slowly add

sugar while beating. Add baking pow-der and vanilla. Fold in pecans andcrackers. Put in pie shell and bake at350 degrees for 30 minutes or untilbrowned on top. Pie may fall a little inmiddle but this is OK. Serve with a dol-lop of Cool Whip on top.

Regina Battle,Jayess

FRESH APPLE COOKIES

2 sticks salted butter, softened1 cup sugar1/2 cup brown sugar2 eggs2 teaspoons vanilla22/3 cups all-purpose flour1 cup graham cracker crumbs2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon vanilla1 small apple, peeled cored and finely

choppedPreheat oven to 350 degrees. Beat

butter on medium for 30 seconds. Beatin sugars until fluffy, then add eggs andvanilla.

In a separate bowl, stir together flour,crumbs, baking powder, salt and cinna-mon. Add to butter mixture, beat untilcombined. Stir in apple. Shape dough in-to 1-inch balls, arrange 2 inches aparton cookie sheet. Bake for 12 minutes.Cool on wire racks.


JENNY’S DELICIOUS PIE

8-ounce package cream cheese, soft-ened

1/2 cup hazelnut spread (used Nutel-la on peanut butter and jelly aisle)

1/3 cup granulated sugar2 tablespoons plain flour 1 large egg2 tablespoons half & half milk6-ounce chocolate crumb pie crust8- ounce carton whipped topping2.07-ounce chocolate covered

caramel nougat candy bar (used Snick-er’s)

Chocolate syrup, optionalHeat oven to 350 degrees. In a large

mixing bowl combine cream cheese,spread, sugar and flour. With an elec-tric mixer on low speed, beat 30 sec-onds. Increase speed to medium. Beatuntil well blended, about 2 minutes.Add egg and milk. Beat just until com-bined. Pour into pie crust. Set in middleof oven. Bake 25-30 minutes until set.Do not over-bake.

Remove from oven. Transfer to wirerack to cool completely. Refrigerate atleast 3 hours before serving. To serve,spread whipped topping evenly overpie. Slice candy bar and distributeevenly over whipped topping. Drizzlewith chocolate syrup, if desired. Yield:6 servings

Brenda Melancon,McComb

CHOCOLATE CHIP CHEESE BALL

8 ounces cream cheese1 stick butter1/4 teaspoon vanilla3/4 cup chopped pecans3/4 cup powdered sugar2 tablespoons brown sugar3/4 cup mini chocolate chipsBeat cream cheese, butter and vanil-

la until fluffy, add sugars. Stir in choco-late chips. Roll in pecans. Serve withhoney graham crackers.


LEMON ICE BOX CAKE

FILLING:

Two 14-ounce cans sweetened con-densed milk

2/3 cup fresh lemon juicePreheat oven to 350 degrees. In a

bowl, combine filling ingredients. Placein refrigerator to thicken while prepar-ing cake

CAKE:

1 box yellow cake mix8-ounce carton sour cream4 eggs1/3 cup vegetable oil1/3 cup sugar1/3 cup water1 teaspoon vanillaCombine all cake ingredients. Pour

into 4 greased and floured 8-inch roundcake pans. Bake 20-22 minutes. Letcool. Set aside 3/4 cup filling mixture.Spread cake layers with remaining fill-ing mixture.

ICING:

3/4 cup filling mixture8-ounce carton frozen non-dairy

whipped topping, thawed.Combine reserved filling mixture and

whipped topping. Use wooden skewers,if necessary, to secure cake layers whileicing. Keep cake refrigerated. Makes 12servings.

Joan Cooper,McComb

PEANUT BRITTLE

2 cups raw peanuts2/3 cup Karo11/2 cups sugar1 teaspoon baking sodaAdd peanuts, syrup, sugar in iron

skillet. Cook on m medium heat untilsyrup turns golden brown and peanutsbegin to pop. Add soda, stir mixture onbuttered cookie skeet, let cool, whenhard it will break apart.

Juanita Holmes

EASY PARFAIT

Vanilla ice creamFruit of choice, cubed or cutAmaretto liqueur, chilledOptional, toasted almondsPut a scoop or two of ice cream in

chosen container — cocktail glasses orpretty bowls ad.

Ladle fruit atop. Pour a bit of theAmaretto over all. Sprinkle with al-monds.

Andréa Ducros Walle,Liberty

MOCK APPLE PIE

11/2 cups sugar2 teaspoons cream of tartar2 cups waterMix ingredients until sugar dissolves.

Bring to boil, boil 1 minute while stir-ring.

Add 23 Rita crackers unbroken, oneat a time. Boil 2 minutes more.

Pour into deep dish pie crust. Add 1/4teaspoon cinnamon. Dot with butter.Add top crust, bake 400 degrees untilbrown.

Tastes just like real apple pie.Joan Morgan,Summit

ENTERPRISE-JOURNAL


DESSERTSn

JUST ‘DEW’ IT APPLE DUMPLINGS

2 Granny Smith apples

2 (8-count) containers crescent rolls

1 cup butter

2 cups sugar

1 teaspoon vanilla

Cinnamon to taste

10-ounce Mountain Dew

Preheat oven to 350 degrees. Peel

and slice apples into 16 slices. Roll 1

slice into each crescent roll and place in

a 13x9 inch baking dish. Melt butter,

sugar, and vanilla in a saucepan. Don’t

caramelize, use just enough heat to melt

the sugar.

Pour mixture over apple rolls. Sprin-

kle with cinnamon and pour Mountain

Dew over rolls. Bake 30 minutes, cover

with foil and bake another 10 minutes.

Serve warm with ice cream or whipped

topping. Serves 8-16.

Jessi Powell,

Jayess

TURTLE POPCORN

24 cups popped popcorn

4 cups pecan halves

1 cup butter

2 cups firmly packed dark brown sug-

ar

1/2 cup light corn syrup

Kosher salt to taste

12-ounce bag semi-sweet chocolate

morsels, melted

Preheat oven to 250 degrees. In a

large roasting pan, combine popcorn

and pecan halves, set aside.

In a medium sauce pan, melt butter

over medium heat. Add brown sugar

and corn syrup, stirring until sugar dis-

solves. Bring mixture to a boil, stirring

occasionally. Cook for 5 minutes or until

mixture reaches 270 degrees on a can-

dy thermometer.

Working quickly, pour sugar mixture

over popcorn mixture, stirring until

popcorn and pecans are coated evenly.

Sprinkle with kosher salt, stirring to

combine well.

Bake for 1 hour, stirring every 15

minutes. Remove from oven, and drizzle

with melted chocolate, stirring until

popcorn and pecans are coated evenly.

Immediately spread popcorn onto

parchment paper to cool. Store in a air-

tight container.

Mary S. Smith,

McComb

CARAMEL CHEESECAKE BARS

11/2 cups crushed Nilla Wafers, about

50 wafers

1 cup chopped Planters pecans, di-

vided

1/4 cup (1/2 stick) b utter, melted

4 packages (8 ounces each)

Philadelphia cream cheese softened

1 cup sugar

1 cup sour cream

3 tablespoons flour

1 tablespoon vanilla

4 eggs

1/4 cup Kraft caramel topping

Preheat oven to 325 degrees. Line

13x9 inch baking pan with foil, leav-

ing 3 inches of foil extending over

short side of pan. Create handles by

crunching up extended foil; grease foil

lining.

Mix wafer crumbs, 1/2 cup of the

pecans and butter. Press firmly into

bottom of prepared pan. Refrigerate

until needed.

Beat cream cheese and sugar in

large bowl with electric mixer on medi-

um speed until well blended.

Add sour cream, flour and vanilla,

mix well. Add eggs, one a time, mixing

on low speed after each addition, just

until blended. Pour over crust.

Bake 45 minutes or until center is

almost set. Refrigerate 4 hours or

overnight.

Lift out of pan into cutting board,

using foil handles. Drizzle with topping

on remaining 1/2 cup pecans. Cut into

32 bars.

Mary S. Smith,

McComb

FRESH STRAWBERRY PIE

1 cooked pie crust

1 cup water

1 cup sugar

3 tablespoons corn starch

1 package strawberry Jell-O (small)

Mix sugar and water and corn

starch.

Cook until thickened, then add Jello

and stir and let set until thick.

Put strawberries in the crust, pour

the Jell-O mix over top of strawberries,

then put Cool Whip on top.

Yum yum.

Nell Whittington,

Tylertown

EASY SKILLET APPLE PIE

2 pounds Granny Smith apples

2 pounds Red Delicious apples

1 teaspoon ground cinnamon

3/4 cup granulated sugar

1/2 cup butter

1 cup firmly packed light brown sug-

ar

14.1-ounce package refrigerated pie

crusts

1 egg white

2 tablespoons granulated sugar

Butter-pecan ice cream

Preheat oven to 350 degrees. Peel ap-

ples and cut 1/2 inch thick wedges. Toss

apples with cinnamon and 3/4 cup

granulated sugar. Mix butter in a 10

inch cast iron skillet over medium heat.

Add brown sugar and cook, stirring

constantly, 1 to 2 minutes or until sugar

is dissolved.

Remove from heat and place 1 pie

crust in skillet over brown sugar mix-

ture. Spoon apple mixture over pie crust

and top with remaining pie crust. Whisk

egg white until foamy. Brush top of pie

crust with egg white, sprinkle with 2 ta-

blespoons granulated sugar. Cut 4 or 5

slits in top for steam to escape.

Bake at 350 degrees for 1 hour to 1

hour and 10 minutes, or until golden

brown and bubbly, shielding with alu-

minum foil during last 10 minutes to

prevent excessive browning. Cook on a

wire rack 30 minutes before serving.

Serve with butter-pecan ice cream.

Mary S. Smith,

McComb

PEA PICKING CAKE

1 box Duncan Hines cake mix

1 can Mandarin oranges (do not

drain)

4 large eggs

3/4 cup cooking oil

Mix all together and pout in 2 cake

pans. Bake at 350 degrees. Remove from

pan and cool on wire racks.

ICING:

Cool Whip and pineapple icing

1 large Cool Whip

1 box small instant vanilla mix

1 large can crushed pineapple

Mix all together and spread between

layers, then spread over entire cake. Re-

frigerate over night.

Mary Smith,

McComb

MOIST CARAMEL APPLE CAKE

1 package (2-layer size) yellow cake

mix

1 package (4 servings size) Jell-O

vanilla or French vanilla flavor instant

pudding and pie filling

1/3 cup vegetable oil

1 cup water

4 eggs

3 Granny Smith apples, peeled,

coarsely chopped

20 Kraft caramels, unwrapped

1/4 cup milk


and flour a 12 cup fluted bundt pan or a

10 inch tube pan. Beat cake mix, dry

pudding mix, water, eggs and oil in large

bowl with electric mixer on low speed

until blended. Beat on high speed 2 min-

utes. Gently stir in apples. Pour into pre-

pared pan. Bake 50 minutes to 1 hour or

until toothpick inserted in center comes

out clean. Cool 20 minutes, remove

from pan. Cool completely on wire rack.

Microwave caramels and milk in mi-

crowaveable bowl on high 11/2 minutes,

stirring every 30 seconds, until blended.

Cool 10 minutes until slightly thick-

ened. Drizzle over cake. Makes 16 serv-

ings.

Place caramels in freezer for 5 min-

utes before unwrapping the plastic peels

off in a cinch!

Mary S. Smith,

McComb

RAISIN BREAD PUDDING

16 slices bread cubed

1 cup raisins

Two 12-ounce cans Carnation milk

4 large eggs, slightly beaten

4 tablespoons butter, melted

3/4 cup packed brown sugar

2 teaspoons vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg


12x8 baking dish. Combine raisins and

bread in large bowl. Combine evaporat-

ed milk, eggs, butter, sugar, vanilla, cin-

namon and nutmeg in medium bowl.

Pour egg mixture over bread mixture.

Combine well, pour mixture into pre-

pared dish. Let stand 10 minutes. Bake

35 to 45 minutes or until center is set.

Serve warm.

Nell Whittington,

Tylertown

ENTERPRISE-JOURNAL


DESSERTSn

BEST EVER CHOCOLATE CHIP COOKIES

1 cup butter

2 cups plain flour

1 teaspoon soda



21/2 cups oatmeal, blended

12 ounces semi-sweet chocolate

chips

1 cup brown sugar, packed


4 ounces Hershey candy bar, grated


2 eggs, beaten

11/2 teaspoons vanilla extract


Mix dry ingredients and set aside.

Cream butter until light and fluffy. Add

sugars slowly until sugars are dissolved.

Add beaten eggs and mix about one

minute on medium speed. Blend in the

rest of the ingredients. Drop by rounded

tablespoons full onto an ungreased

cookie sheet. Bake about 10 minutes.

Let cool in pan.

Susanne Lemus,

Jayess

DEANIE’S PECAN PIE

3 eggs

2/3 cup sugar

3 tablespoons flour

1/2 teaspoon salt

1/3 cup butter, melted

1 cup light corn syrup


1 cup pecans, broken

Pastry for 9 inch (one crust) pie

Heat oven to 375 degrees. Prepare

pastry. Set aside. Beat eggs, sugar, salt,

butter and syrup with rotary beater. Stir

in nuts and vanilla. Pour into pastry-

lined pie pan. Bake 40 to 50 minutes or

until filling is set, not hard.

P.S. I put foil on the rim of pastry

edges so it won’t burn.

Susanne Lemus,

Jayess

PECAN TASSIES

Crust:

1 cup butter, softened


1 cup sifted all-purpose flour

Filling:

2 tablespoons melted butter

2 eggs, slightly beaten

1/2 teaspoon vanilla extract

11/2 cups light brown sugar

1/8 teaspoon salt


Mix ingredients for crust to form a

dough. Mix all ingredients for filling un-

til smooth. Put a ball of dough in minia-

ture muffin tins to form tiny shells.

Sprinkle a few chopped nuts in each

shell. Divide the filling evenly between

the shells and top with the rest of the

nuts. Bake at 350 degrees for 15 to 17

minutes, then reduce the heat to 250

degrees and bake 10 minutes longer.

Cool, remove from tin carefully and

sprinkle with powdered sugar.

Susanne Lemus, Jayess

HONEY BUN BANANA PUDDING


1/2 tablespoon corn starch

3 egg yolks

1/2 cup sugar

1 tablespoon vanilla flavoring

1/2 stick margarine

Stir the above ingredients together

and cook on medium heat until thick,

stirring often.

1.75-ounce box of honey buns (6 in

box)

5 bananas

Cut honey buns crosswise in strips

about 1/4 inch thick. Line a 2 quart

casserole dish with honey buns, slice ba-

nanas and pudding. Continue this order

until all pudding is gone. Beat 3 egg

whites on high speed until peaks form,

add 1/4 cup of sugar, beat 1 minute

more. Add this to top of pudding. Bake

at 325 degrees until top is brown.

Gloria Hall, Magnolia

TAMMY’S QUICK COBBLER

1 stick of butter

3/4 cup of self rising flour

1 cup sugar

1/2 teaspoon salt

3/4 cup milk

1 large can peaches

Melt butter in baking dish. Sift to-

gether flour, sugar and teaspoon salt.

Add cup of milk, beat well. Batter will be

thin. Pour batter in baking dish, add

large can peaches, sprinkle with more

sugar. Bake at 350 degrees until crust is

golden brown.

Tammy Taylor,

Liberty

APPLE RAISIN BARS

2 cups all purpose flour


11/2 teaspoons cinnamon

1/2 teaspoon salt

2 cups packed light brown sugar

2 eggs

1/2 cup (1 stick) butter or margarine,

softened


11/2 cups diced apples

3/4 cup raisins

Heat oven to 350 degrees. Liberally

coat a 13x9x2 inch baking pan with

nonstick cooking spray, set aside.

In a medium size bowl, whisk togeth-

er flour, baking powder, cinnamon and

salt, set aside.

In a large bowl, with an electric mix-

er on medium speed, blend together sug-

ar, eggs, butter and vanilla for 3 minutes

or until smooth.

Reduce speed to low and gradually

add flour mixture, mix for 2 minutes or

until well mixed together. Stir in diced

apples and raisins and spread into pre-

pared pan.

Bake at 350 degrees for 35 minutes

or until toothpick inserted in center

comes out clean. Cook completely be-

fore cutting into bars and serving.

Mary S. Smith, McComb

EGG CUSTARD

1 cup half & half milk

4 egg yolks

1 cup sugar

11/2 teaspoons vanilla flavoring

1/2 stick butter

2 teaspoons starch

Sift starch, mix all ingredients, add

milk last, then beat egg white until

fluffy, then pour into mixture and mix

just a little more.

Pour into pre-baked deep dish pie

shell. Bake at 350 degrees until pie

browns slightly or until toothpick stuck

in center comes out clean.

Tammy Taylor,

Liberty

DEANIE’S CHOCOLATE CREAM PIE

11/2 cups sugar

1/3 cup corn starch

1/3 cup cocoa

1/2 teaspoon salt

4 egg yolks, slightly beaten


21/4 cups milk

3/4 cup evaporated milk


12 ounce container Cool Whip

9-inch pie shell

Bake pie shell on 450 degrees for

about 12 minutes. Remove and set aside

Stir together sugar, corn starch, co-

coa and salt in saucepan. Blend milk

and egg yolks; gradually stir into sugar

mixture.

Cook over medium heat stirring con-

stantly, until mixture thickens and boils.

Boil and stir 1 minute longer.

Remove from heat; blend in butter

and vanilla. Immediately pour into

baked pie shell. Top with Cool Whip be-

fore serving.

Susanne Lemus,

Jayess

ENTERPRISE-JOURNAL


Send us your news and photos!

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Anniversaries • Birthday Parties • and more

The Enterprise-Journal is a community newspaper

and we want to serve you better so we’re asking you

to share your news and photos with us. It’s easy: drop

it by our office at 112 Oliver Emmerich Dr., e-mail us

at [email protected] or mail it to us at

P.O. Box 2009, McComb, MS 39649.

“The one newspaper in the world most interested in this community.”

SALADMASTER® is one of the national

sponsors of this year’s Taste of Home

Cooking School.

FROM TASTE OF HOME

Saladmaster® is a 66-year-old

American based company and inter-

national direct marketer of healthy

cooking solutions. Manufactured with

pride in the heartland of the U.S.A.,

Saladmaster® is committed to their

mission — “We teach people how to

prepare healthy, delicious meals for

their families using the right equip-

ment and techniques.”

Bringing healthy meals to your fam-

ily’s table is quick and easy, made pos-

sible by several unique features of the

Saladmaster® product:

• An audible Vapo-Valve™ alerts the

chef to the progress of the food being

cooked. This technology allows you to

cook at lower temperatures, retaining

an average of 93 percent of the nutri-

tional value of your food. This trans-

lates into better tasting, healthier food

for your family.

• Detachable handle system allows

you to take your meal from the stove-

top to the oven to the table for beauti-

ful serving and easy cleanup as well as

convenient storage.

• State-of-the-art engineering al-

lows for cooking without nutrient-

leaching water or calorie added oil so

only the most nutritious and appetiz-

ing food reaches your family table.

• Saladmaster uses 316Ti technolo-

gy that combines 316 Stainless Steel

with Titanium. We are the only cook-

ing system to use 316Ti steel made

from steel mills in the U.S.A. and

Switzerland.

This advancement provides you

peace of mind, secure in the knowl-

edge that you are preparing meals for

your family using the cleanest, safest

materials available in the world today.

Saladmaster® protects the quality,

purity, color and flavor of food and re-

sists chemical reaction with acids and

enzymes in foods.

• To learn more about healthy and

nutritious food preparation using Sal-

admaster or if you’re interested in a

full time or part time career opportuni-

ty go to www.saladmaster.com and

click on “Find a Dealer.”

LEMON DILL SALMON WITH VEGETABLES

Contributor: Randy Pigeon;

Wilsonville, Oregon, U.S.A.

Saladmaster® Regional Manager

Prep Time: 5 min

Cook Time: 25 min

Yield: 4 servings

INGREDIENTS:

3 bunches fresh spinach, approxi-

mately 5 to 7 ounces, washed

2 cups cherry tomatoes, cut in half

1½ pounds fresh salmon, rinsed and

at room temperature

2 lemons (slice 1 lemon widthwise

into rounds and cut second lemon in

half)

1 tablespoon fresh dill

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

1. Place spinach in the bottom of

the Saladmaster® 11-inch large skillet

and place 1 cup of tomatoes on top of

spinach.

2. Place salmon on top of tomatoes

and squeeze lemon juice from 2 lemon

halves over the salmon. Sprinkle dill,

salt and pepper over food in pan.

3. Top salmon with lemon rounds

and place second cup of tomatoes over

salmon.

4. over and place burner on medium

heat. Cook for approximately 15 min-

utes.

5. Reduce heat to low and cook an

additional 7 minutes per 1-inch of

thickness of the salmon or until center

of salmon reaches desired level of

doneness.

6. Serve with rice and fresh vegeta-

bles

TIP: Saladmaster® thermal core

construction features the same thick-

ness along the bottom and the sides of

the pan. This assures that heat is dis-

tributed equally throughout the entire

pan, giving you better and more con-

sistent results.

In addition, the waterless technolo-

gy allows you to maximize flavor and

nutrition.

ENTERPRISE-JOURNAL


Lemon Dill Salmon with Vegetables cooks perfectly in Saladmaster cook-

ware.

TASTE OF HOME

Saladmaster makes nutrition easy and delicious

EGGLAND’S BEST is one of the national

sponsors of the Taste of Home Cooking

School.

FROM TASTE OF HOME

It’s no secret Eggland’s Best is proud

to hold their eggs to the highest stan-

dards of freshness, taste, nutrition and

quality.

From feeding their hens an all-nat-

ural, vegetarian diet, to creating a

strict quality assurance program, to

localizing production, Eggland’s Best

is always striving to deliver consumers

the freshest possible eggs that are su-

perior in taste and nutrition.

In fact, the distinctive “EB” stamp

assures consumers they are purchas-

ing a superior egg that contains 25

percent less saturated fat, 10 times

more vitamin E, twice the amount of

vitamin D, and double the amount of

omega-3 fatty acids, when compared

to ordinary eggs. Additionally, EB eggs

are a good source of vitamins B2 (ri-

boflavin), B5, and B12.

The commitment Eggland’s Best

withholds to producing a better egg,

has resulted in many prestigious

awards including the Gold Medal for

superior taste, appearance and fresh-

ness from The American Masters of

Taste for the last 10 years, the Good

Housekeeping Seal from Good House-

keeping Research Institute, one of the

25 Healthiest Foods for Women by

Prevention Magazine (2010), one of

the Best Packaged Foods by Preven-

tion magazine (2012), Best Grab-and-

Go Breakfast Food by Health magazine

(2011) one of the Top 125 Foods for

Men in the Men’s Health annual nu-

trition awards for seven consective

years (2005-2011) and one of the top

125 Best Packaged Foods for Women

according to Women’s Health maga-

zine for three years (2008, 2010,

2011).

Eggland’s Best eggs are certified as

Kosher and are available in the follow-

ing varieties: large, extra large, jumbo,

cage free, organic, hard-cooked and

liquid egg whites.

If you’re in the mood for a sweet and

savory recipe, try this Pear & Vanilla

French Toast Bake recipe courtesy of

Eggland’s Best.

PEAR & VANILLA FRENCH TOAST BAKE

Original recipe from Eggland’s Best

Yield: 16 servings

Prep Time: 15 Minutes (1 hour re-

frigerate time)

Cooking Time: 40 minutes

INGREDIENTS:

12 bread slices, cut into small cubes

8 Eggland’s Best large eggs

3/4 cup fat-free half & half

2 teaspoons vanilla extract

2 tablespoons sugar

11/2 teaspoons ground cinnamon

2 pears, peeled and sliced thin

1/2 cup light brown sugar, packed


1/2 cup chopped walnuts, optional

PREPARATION:

Spray a 13x9-inch casserole dish

with cooking spray and set aside. Cut

bread into cubes and set aside to dry

out slightly.

In a large bowl, whip eggs, half &

half, vanilla, sugar and cinnamon un-

til eggs are foamy; set aside.

In a large skillet, melt butter and

brown sugar over medium heat until

sugar begins to lightly bubble.

Remove from heat and place sliced

pears in skillet, stirring until pears are

coated with the brown sugar mixture.

Arrange half of the bread mixture

on the bottom of the casserole dish;

spread pears on top of bread, then lay-

er remaining bread over pears.

Pour egg mixture over bread & pear

layers, using a spatula or wooden

spoon to gently press down on the

bread to allow egg mixture to soak in.

Cover dish tightly with plastic wrap

and refrigerate for 1 hour.Remove

from refrigerator when you’re ready to

bake, and let it stand at room tempera-

ture for 30 minutes before baking. (If

you are using walnuts, sprinkle wal-

nuts over the top before baking.)

Bake uncovered at 350 degrees F for

40 minutes or until eggs are set and

bread is puffed up. Cool slightly before

serving.

TIPS: You can replace the walnuts in

this recipe for pecans or almonds.

Serve with powdered sugar, maple

syrup, or fresh whipped cream.

ENTERPRISE-JOURNAL


Eggland’s Best eggs are a key ingredient in this Pear and Vanilla French Toast

Bake.

FROM TASTE OF HOME

Eggland’s Best No. 1 branded egg in the United States

The following dishes will be pre-

pared during the annual Taste of

Home Cooking School to be held Tues-

day, Sept. 18, in the Hurst Auditorium

at Southwest Mississippi Community

College.

Recipes use ingredients from this

year’s cooking school national spon-

sors.

1. Domino Light Chocolate Chunk

Coffee Cake

2. Steak and Blue Cheese Bruschet-

ta with Onion and Roasted Tomato

Jam

3. Mini Maple Cinnamon Rolls

4. Mrs. Dash Braised Beef Short Ribs

5. Saladmaster Veggie Lasagna

6. Johnsonville Italian Sausage

Stuffed Mushrooms

7. Eggland’s Best Spinach, Brie, and

Bacon Mini Quiche

8. National Pork Board Pulled Pork

Tostadas with Slaw and Chipotle

Cream

9. Gallo Family Vineyards Pineap-

ple-Cashew Chicken Salad

10. Shop Taste of Home Upside

Down Apple Pie

Cooking school recipe lineup DOOR PRIZESn

The following items will be among

the door prizes given away during

Tuesday night’s Taste of Home Cook-

ing School:

• Domino — Oxo Measure Bowl

• Eggland’s Best Eggs — Assorted

Prize Bag

• Gallo Family Vineyards —Cheese

Board and Wine Glasses

• Johnsonville — Pizza Stone

• National Pork Board — Grill Bag

• SaladMaster — Santofu Knife

• ShopTasteofHome.com — Nut

Chopper and Pastry Cutting Mat

• Taste of Home — Taste of Home

Cooking School Cookbook, Taste of

Home Baking Book, Taste of Home

Cookbook, Vol. 3, Taste of Home Best

Loved Recipes, Taste of Home Christ-

mas 2012, Best Holiday Recipes

Bookazine and Cookies Bookazine.

THE NATIONAL PORK BOARD is a national

sponsor of this year’s Taste of Home

Cooking School.

FROM TASTE OF HOME

If America had a signature dish, it

might just be the pulled pork sand-

wich. This timeless favorite has al-

ready captured our hearts, so isn’t it

time to discover new favorites?

Offering ample leftovers and deli-

cious versatility, pulled pork is finally

getting a new look and going beyond

the bun.

New takes on pulled pork will revi-

talize and add a flavorful dose of cre-

ativity to family mealtime. Once the

pulled pork is prepared, it can be en-

joyed throughout the week in so many

ways— with effortless wraps, salads,

pizzas, vibrant tacos and more. Wake

up your everyday dinner routine with

these mouthwatering ideas from the

National Pork Board:

• PULLED PORK WRAP: For an easy lunch,

combine pulled pork, chopped ro-

maine lettuce, Parmesan cheese and

Caesar dressing in a flour tortilla. If

enjoying at home, warm the wrap in a

sandwich press or skillet for a restau-

rant-quality touch.

• PULLED PORK FRIED RICE: Put down that

Chinese take-out menu! Fried rice is a

great way to use up leftover protein,

rice and veggies. In this flavorful stir-

fry, classic Americana meets Asia with

a combination of white or brown rice,

pulled pork, diced vegies and a lightly

beaten egg.

• BBQ PULLED PORK PIZZA: Think past

your basic pizza night with this sweet

and savory take: top store-bought piz-

za dough with barbecue sauce, your

favorite cheese, pulled pork and sliced

green onions. Bake on high heat until

the cheese is melted and the crust is

golden brown.

• PULLED PORK SCRAMBLE: Pulled pork for

breakfast? Absolutely. Add leftover

pulled pork to a scramble of eggs,

onions, bell peppers and cheese.

Served alongside sliced tomatoes and

buttered toast, it’ll feel just like Sunday

brunch — even on a Monday night.

To prepare perfect pulled pork, fol-

low these simple tips from the Nation-

al Pork Board:

• THE CUTS: The best roasts for prepar-

ing pulled pork include the hearty, suc-

culent Boston Blade Roast (also known

as the Boston Butt), which comes from

the pork shoulder, and the leaner, fla-

vorful pork sirloin roast, from the low-

er end of the loin.

• THE TEMPERATURE: For fall-apart pork,

your best tools are patience and indi-

rect heat. If preparing the roast in the

oven or on the grill, the ideal “low and

slow” preparation calls for tempera-

tures between 250 and 300°F, for 1 to

1 1/2 hours per pound. In a slow cooker,

heat pork for 6 to 8 hours on low or 4

to 5 hours on high.

• The Pull: When finished cooking,

remove from heat and let sit, covered in

foil, for 10 to 15 minutes. “Pull” or

shred meat with two large forks, and

place in a large baking dish or pan. Dis-

card any remaining fat, drizzle with

sauce if desired, and serve.

• For more versatile pork recipes and

inspiring tips, visit PorkBeInspired.com

or Facebook.com/PorkBeInspired. Fol-

low the National Pork Board on Pinterest

and Twitter @AllAboutPork.?

HERB RUB OVEN-BRAISED PULLED PORK

Yield: 8 to 10 servings; prep time: 10

minutes; cook time: 23/4 to 3

1/4 hours

INGREDIENTS:

3-pound boneless pork shoulder or

sirloin roast

2 teaspoons dried sage leaves

2 teaspoons dried thyme leaves

11/2 teaspoons salt

1 teaspoon dried rosemary leaves

1 tablespoon canola oil or other neu-

tral-flavored oil

1 cup chicken broth

PREPARATION:

Preheat an oven to 300°F.

In a small bowl, combine the sage,

thyme, salt, and rosemary. Rub the mix-

ture over all sides of the meat, pressing it

to adhere (if the meat is tied together with

twine or netting, just rub the seasoning

right over it).

In a large Dutch oven or large oven-

proof skillet with a tight-fitting lid over

medium-high heat, warm the oil. Add the

pork and brown on all sides, 6 to 8 min-

utes. Transfer the meat to a plate and set

aside.

Add the broth to the pan, scraping up

any browned bits. Bring the broth to a

boil, and then return the pork to the pan.

Cover and bake until the pork is very ten-

der, 21/4 to 2

3/4 hours.

Transfer the meat to a cutting board

and let rest 10 to 15 minutes. Use two

forks to shred meat into bite-sized pieces.

Moisten/season with cooking juices to

taste.

SERVING SUGGESTIONS

If you like, you can make this a stove-

top braise, slowly simmering it on the

stovetop instead of in the oven. And feel

free to experiment with the amounts and

types of herbs, or use your favorite herb

blend.

Enjoy the pork in pulled pork risotto,

added to a grilled cheese sandwich, or

piled on top of a big green salad.

NUTRITION PER SERVING: Calories: 320,

Fat: 21g, Saturated Fat: 7g, Cholesterol:

95mg, Sodium: 570mg, Carbohydrate:

0g, Protein: 30g, Fiber: 0g.

ENTERPRISE-JOURNAL


It’s a wrap: Herb Rub Oven-Braised Pulled Pork, above, is great for lunch. It also adds a new taste to pizza, below

FROM TASTE OF HOME

FROM TASTE OF HOME

Pulled pork goes beyond ordinary sandwich bread

ENTERPRISE-JOURNAL


Taste of Home offers cooks across the

country the ultimate online source for

clever kitchen tools, cooking gadgets,

Taste of Home Cookbooks and more on

ShopTasteofHome.com.

Each item on the site is carefully

hand-selected by the Taste of Home

team with the goal of encouraging cre-

ativity in the kitchens of the world's

largest community of home cooks.

ShopTasteofHome.com is a one-stop

resource for all things Taste of Home,

whether cooks are looking for issues of

the brand's magazines or the massive

collection of cookbooks ranging from

simple-to-create appetizers to family-

friendly main dishes to show-stopping

desserts.

Each of the books on the site offers

reader-submitted, test-kitchen ap-

proved recipes, tips and stories, as well

as the inspiring food photography that

Taste of Home fans have come to know

and love.

ShopTasteofHome.com also features

a carefully curated selection of novel,

useful and creative kitchen tools and

gadgets that make cooking and baking

more efficient. The site offers a 100%

satisfaction guarantee; if customers are

disappointed with their purchases, they

may return the items at any time, no

questions asked.

Shoppers are encouraged to watch

for special online sales and promotions

that make Taste of Home cookbooks and

special recipe collections even more af-

fordable.

“At Taste of Home, we know that to-

day's home cook is spending more time

online, not only researching recipe

ideas, but searching for kitchen tools

and cookbooks to make their time in the

kitchen even more enjoyable,” says

Catherine Cassidy, Editor-in-Chief for

Taste of Home.

“ShopTasteofHome.com is an incredible

resource for those who love to cook or

bake and shop from the comfort of their

own home. The site is a destination for

all the exclusive Taste of Home books

and publications, plus individually se-

lected kitchen tools and gadgets that re-

flect the trends we see from our interac-

tion with home cooks across the coun-

try.”

One recent introduction to ShopTas-

teofHome.com is the Taste of Home Best

Loved Recipes cookbook. It is Taste of

Home's greatest ever recipe collection

with 1,485 mouthwatering main dish-

es, simple sides, soups, eye-opening

breakfasts and much more.

Every recipe is the tried-and-proven

favorite of a real cook like you, including

the Turtle Praline Tart recipe below.

TURTLE PRALINE TART

Yield: 16 Servings; Prep: 35 minutes

plusd chilling

INGREDIENTS:

• 1 sheet refrigerated pie pastry

• 36 caramels

• 1 cup heavy whipping cream, divided

• 31/2 cups pecan halves

• 1/2 cup semisweet chocolate chips,

melted

PREPARATION:

• Unroll pastry on a lightly floured

surface. Transfer to an 11-in. fluted

tart pan with removable bottom; trim

edges.

• Line unpricked pastry shell with a

double thickness of heavy-duty foil. Bake

at 450°F for 8 minutes. Remove foil; bake

5-6 minutes longer or until light golden

brown. Cool on a wire rack.

• In a large saucepan, combine

caramels and 1/2 cup cream. Cook and

stir over medium-low heat until caramels

are melted. Stir in pecans. Spread filling

evenly into crust. Drizzle with melted

chocolate.

• Refrigerate for 30 minutes or until

set. Whip remaining cream; serve with

tart.

NUTRITION FACTS: 1 slice with 1 table-

spoon cream equals 335 calories, 24 g

fat (4 g saturated fat), 4 mg cholesterol,

106 mg sodium, 31 g carbohydrate, 3 g

fiber, 4 g protein.

Find delicious deals with Taste of Home online

This Turtle Praline Tart is one of the delicious recipes in the Taste of Home Best

Loved Recipes cookbook.

FROM TASTE OF HOME

FROM TASTE OF HOME

Meet Taste of Home Culinary Spe-

cialist Michelle “Red” Roberts, who

conducts Cooking School shows

throughout the country, focusing pri-

marily on the Alabama, Florida, Geor-

gia, Carolinas, Tennessee and Missis-

sippi areas.

When asked why she loves the

Cooking School, Michelle said, “I love

being on stage, entertaining, and

sharing my love of cooking.”

Michelle is a local girl from south-

west Mississippi, originally from

Franklin County. She now lives in

Birmingham, Ala. She graduated from

Mississippi University for Women in

Columbus with a Bachelor of Science

Degree in Culinary Arts.

She gained previous experience in

the restaurant industry and served as

a foods intern with a popular national

magazine. She drives about 40,000

miles per year to maintain her hectic

schedule and conducts about 40

shows a year. When she’s not busy

putting on great shows, Michelle can

be found at home playing with her two

cats, Simon and Madeline, and watch-

ing good movies. To learn more about

Michelle, take a look at some of her an-

swers to questions below.

Tell us something about yourself that

very few people know?

I collect Tigger (from “Winnie the

Pooh”) stuff and Ladybug stuff.

If we were to open your refrigerator at

home, what would we find?

Not a whole lot, I am never home.

But I do always have a jar of Blue Plate

Mayo and a Brita pitcher of water.

How did you develop your passion for

cooking/food?

I am Southern, it is in my blood.

What is the best thing you ever ate?

Chicken and Waffles in Harlem, N.Y.

at Amy Ruth’s.

What food today brings back childhood

memories?

My Mama’s chicken and egg noo-

dles. I remember her rolling out the

dough with a green bottle filled with

water because we didn’t have a rolling

pin. She would roll up the dough and

cut the noodles and I would help un-

roll all of them.

When did you start cooking and who

taught you to cook?

I started cooking when I was 6 years

old with an easy bake oven. And I was

most influenced by my Grandmother,

aka “Mamaw.”

Do you remember your grandmother’s

cooking? What was her specialty?

Yes I do, I grew up in her kitchen.

She was great with desserts such as

banana pudding, and especially

peanut butter cake.

I now carry that tradition on and

make peanut butter cake. She also

made the best yeast rolls.

Taste of Home culinary specialist Michelle Roberts to lead school

Franklin County native Michelle

Roberts will lead the cooking school.

FROM TASTE OF HOME

GALLO FAMILY VINEYARDS is one of this year’s

Taste of Home Cooking School’s national

sponsors.

FROM TASTE OF HOME

The holiday months are a festive time

of the year filled with friends and families

gathering together to celebrate one an-

other and the year. Whether it’s over a

dinner table or across the kitchen table,

great food and wine are passed and

poured as we toast the people that make

our lives special.

For the third year, Gallo Family Vine-

yards® is offering a simple way for Amer-

icans to help seniors who may not be sur-

rounded by friends, family and the abun-

dance of food that is traditionally associ-

ated with the holidays. There are more

than 8 million seniors that face the threat

of hunger every day. With the third an-

nual Gallo Family Vineyards Every Cork

Counts™ the simple act of entertaining

with wine and mailing in the cork will

help to end senior hunger.

Gallo Family Vineyards invites Ameri-

ca to join them to raise up to $100,000*

for Meals On Wheels Association of

America® (MOWAA). Making a differ-

ence in the lives of these seniors in need

can be as simple as uncorking a bottle of

wine or signing into Facebook.

The corks from any bottle of Gallo

Family Vineyards portfolio of approach-

able and food-friendly wines can be

mailed back through December 31,

2012. For every cork mailed back a $5

donation will be made to MOWAA. Ad-

ditionally, a simple, fun Facebook game

can be played to make virtual corks

count to raise money and awareness for

this important cause.

More information is available at

www.everycorkcounts.com.

“We are proud to support Meals On

Wheels Association of America’s mis-

sion to end senior hunger,” says

Stephanie Gallo, a third generation Gal-

lo family member. “For the third year in

a row, the Every Cork Counts program

gives Gallo Family Vineyards and the

thousands of Americans who enjoy our

wines an easy way to support this im-

portant cause.”

In the spirit of the season and this im-

portant cause, Gallo Family Vineyards

has opened its family cookbook to share

a recipe for the holidays.

This sweet apple cake is a wonderful

dessert to serve after a home-cooked

dinner or as a warm treat to greet

guests stopping over for some holiday

cheer. The orange and walnut glaze

pairs wonderfully with the citrus notes

in the Gallo Family Vineyards Mosca-

to.

And when the last guest leaves, be

sure to send in the corks to make every

cork count to end senior hunger for

Meals On Wheels Association of

America.

*Gallo will donate $5 for each Gallo

Family Vineyards cork mailed between

August 1, 2012, and December 31,

2012, and received by January 10,

2013, to Meals On Wheels Association

of America®, up to $90,000. Gallo

will also donate $0.10 for each con-

sumer who participates in the Face-

book app for a maximum total dona-

tion of $10,000 during the social me-

dia promotion.

To learn more about Every Cork

Counts and where to send your corks

visit the official website at

www.EveryCorkCounts.com,

www.mowaa.org or join in at

www.Facebook.com/GalloFamilyVine-

yards.

GLAZED FRESH APPLE CAKE

WITH ORANGE AND WALNUT

From the Gallo Family recipe book

Pairs well with Gallo Family Vine-

yards® Moscato

Yield: 10 servings

Prep time: 10 minutes

Cook time: 45 minutes

For brunch or dessert, this crowd-

pleasing cake is also big on flavor.

You’ll need one orange for both the

zest and juice in the cake and glaze.

INGREDIENTS:

1/2 cup (1 stick) unsalted butter,

softened

2 cups granulated sugar

2 large eggs

2 teaspoons grated orange zest


3/4 teaspoon salt

2 teaspoons baking soda


1 cup coarsely chopped walnuts

3 cups grated tart apple, such as

Granny Smith

FRESH ORANGE GLAZE:

1 tablespoon orange juice

1 teaspoon grated orange zest

¾ cup confectioners sugar

PREPARATION:

Preheat the oven to 350°F. Grease a

bundt or tube pan and set aside.

In the bowl of an electric mixer,

cream the butter and sugar together

until light and fluffy and the mixture

turns almost white.

Beat in the eggs and orange zest. Sift

the flour, salt, baking soda, and cinna-

mon together and beat in to the batter

until just blended. Stir in the walnuts

and apple. Spoon the batter into the

prepared pan. Bake for 45 minutes or

until a cake tester inserted near the

center comes out clean. Let cool in the

pan completely, then invert on a serv-

ing platter. For the glaze, whisk the or-

ange juice, zest, and confectioners’

sugar together until smooth. Drizzle

over the cake.

ENTERPRISE-JOURNAL


Glazed Fresh Apple Cake with Orange and Walnut pairs well with Gallo Family Vineyards® Moscato.

FROM TASTE OF HOME

Winery turns entertaining into fundraiser

JOHNSONVILLE ITALIAN SAUSAGE is one of this

year’s Taste of Home Cooking School’s

national sponsors.

FROM TASTE OF HOME

Johnsonville Sausage announced itwill team up with Taste of Home Cook-ing School to bring confident cooksnew and delicious ways to add flavor tofamily meals throughout the fall.

Johnsonville Italian Sausage —available in both links and groundform — is a versatile ingredient thatcan add delicious flavor to a host of dif-ferent recipes.

While other meats require saucesand spices to flavor a dish, ItalianSausage brings the flavor all on itsown.

Made with only premium cuts ofpork and the perfect blend of spicessince 1945, Johnsonville ItalianSausage brings the level of qualityconfident cooks are looking for whencreating their families’ favorite “keep-er” recipes.

Whether it’s elevating the flavor inyour family’s traditional lasagna, oradding some kick to traditionalsausage stuffing at the holidays, John-sonville Italian Sausage is the perfectchoice.

Try Johnsonville’s Italian Meatballsrecipe with your family tonight. Thisdelicious dish is sure to bring everyonein your house together for some quali-ty family time.

JOHNSONVILLE ITALIAN MEATBALLS

Yield: 6 servingsPrep Time: 25 minCook Time: 20 min

INGREDIENTS:

• 1 package (19 oz.) Johnsonville MildItalian Sausage Links or GroundSausage

• 1 egg, lightly beaten• 1/3 cup dry bread crumbs• 1/4 cup Parmesan cheese, grated• 1/4 cup milk• 1/4 cup onion, finely chopped

PREPARATION:

1. Preheat oven to 350oF.2. In a large bowl, combine the egg,

bread crumbs, Parmesan cheese, milkand onion.

3. Remove sausage from casings.4. Add sausage to the bread crumb

mixture and mix well.5. Shape into 20 meatballs; arrange

on a shallow baking pan.6. Bake for 20 minutes or until meat-

balls are cooked through (160o F).7. Serve with your favorite sauce and

spaghetti.

ENTERPRISE-JOURNAL


Johnsonville Italian Sausage boosts recipe flavor

ENTERPRISE-JOURNAL


DOMINO SUGAR® is a sponsor of the

upcoming Taste of Home Cooking School,

set for Tuesday, Sept. 18, at Southwest

Mississippi Community College’s Hurst

Auditorium.

The makers of Domino® Sugar intro-

duce the newest product to its family of

sweeteners, Domino® Light. The new

Light product is an all-natural blend of

pure cane sugar and stevia, with half the

calories of sugar.

By blending pure cane sugar with nat-

urally sweet stevia, and a natural flavor to

enhance the taste, Domino Foods has cre-

ated a delicious light sweetener with no

artificial ingredients.

The stevia plant has been used for cen-

turies as a sweetener. Pure cane sugar

and zero-calorie stevia come together in

Domino® Light to create the ideal sweet-

ener — a perfect sweet taste and half the

calories of sugar.

Domino® Light is available in two

package sizes, a 40-count packet box and

a 2 pound re-sealable pouch.

The 40-count packet box is convenient

for quick, portion control servings for

beverages or for sprinkling on fruit or ce-

real. Individual packets of our sugar and

stevia blend are ideal for travel, in offices,

or for everyday convenience. Domino®

Light packets are a perfect, low-calorie

sweetener solution, with only 5 calories

per packet.

The 2-pound pouch offers the sweet-

ness equivalent of a four-pound bag of

sugar and is ideal for baking or for every-

day sweetening. The re-sealable pouch

makes scooping and storing easy and

mess-free. And it’s easy to convert your

recipes — just replace 1 cup of sugar with

1/2 cup of Domino® Light Sugar & Ste-

via Blend to lighten your recipe by 350

calories.

“With most lower-calorie sweetener

substitutes, baking success can be limit-

ed. Domino® makes baking lower-calorie

recipes easier, with better quality and

without forgoing taste,” states Domino

Foods Vice President of Sales and Market-

ing, Maria Machita.

Machita explains how Domino Foods

created the unique sweetness of their

new product.

“We added a natural flavor to enhance

the taste of Domino®, which makes

baked goods taste so good.”

Find baking tips plus light and deli-

cious recipes using Domino® Light at:

dominosugar.com/light.

LIGHT CHOCOLATE PUDDING & WHIPPED CREAM

Yield: 4 Servings

PUDDING:

1/4 cup plus 1 tablespoon Domino®

Light

1/4 cup unsweetened cocoa powder

1/4 cup cornstarch

2 cups 1% milk


In a small saucepan, whisk together all

dry ingredients. Whisk in milk, 1/2 cup at

a time, until combined. Place over medi-

um heat, and continue to whisk until the

pudding becomes thick and begins to

bubble. Remove from heat and whisk in

vanilla. Pour into medium-sized bowl or

individual serving bowls. Place a piece of

plastic wrap on the surface to prevent a

skin from forming. Chill for at least 2

hours. Serve with fresh whipped cream.

WHIPPED CREAM

1 cup heavy cream

1 to 2 tablespoons Domino® Light

1/2 teaspoon vanilla extract

In a large bowl, whip cream with an

electric mixer on medium speed until soft

peaks are just beginning to form. Add

Domino® Light and vanilla. Increase

speed slightly until stiff peaks form.

Domino introduces Light way to satisfy sweet tooth

Domino’s Light sweetens up Light Chocolate Pudding & Whipped Cream.

FROM TASTE OF HOME

ENTERPRISE-JOURNAL


recipe 2012

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