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Recipes: Natchez Women's Book Society
A Cup of Tea

Heirloom Recipes

Once a year, the Society gathers for a traditional Holiday Dinner. (Check the Scrapbook for pictures.) Each lady is required to bring a dish carefully selected from her family's treasured collection.  The lady's reputation, as well as her family's, is at risk, since each dish is judged by all in attendance. Consequently, the dishes are divine! Many of the ladies have generously agreed to share the secrets of their preparations. (Don't tell anyone, but not all these recipes are original.)

Apricot Cream Cheese Pastries
Black Russian Cake
Blackeyed Pea Casserole
Brussel Sprouts and Green Beans
Buttermilk Salad
Cauliflower and Broccoli Casserole
Chocolate Brownie Cobbler
Chocolate Chip Meringues (Gluten Free)
Chicken Bacon Nuggets
Christmas Cider
Cinnamon Apples
Corn Pudding
Crabmeat Sandwiches
Cracker Candy
Cranberry Gingerbread Cake
Cranberry Pecan Pie
Crock Pot Potato Soup
Curried Fruit
Green Pea Layered Salad
Ham One Dish Meal
Hash Brown Casserole
Italian Green Bean Casserole
Italian Pasta Salad
Mexican Corn Bread
Oven Jambalaya
Pecan Pie
Pasta Ponza
Pineapple Casserole
Potato Casserole
Sausage Balls
Spinach Bars
Squash Dressing
Strawberry Salad
Sweet Potato Creme Brulee
Taco Soup
Turtle Cake
Ultimate Green Bean Casserole
Veggie Bites

Apricot Cream Cheese Pastries (known as rugalack)
Joyce Borum

2 1/2 cups all purpose flour
1 8 oz cream cheese cut in 1 inch cubes
1 cup butter or margarine cut in 1 inch cubes
2 tablespoons sugar
1 cup pecans finely chopped and toasted
1 cup golden raisins
1 cup sugar
2 tablespoons cinnamon
1 12 oz jar apricot jam
1/3 cup butter melted
powdered sugar

Pulse first four ingredients or blend the old fashioned way to form dough. Divide into four equal balls and chill 1 hour covered. Place on floured board and roll each portion into 15 X 10 rectangle. Combine pecans and next 3 ingredients. Spread with apricot jam. Sprinkle with pecan mixture. Roll up jelly roll fashion. Place on baking sheet, seam side down. Tuck ends under. Butter tops. Bake at 375 degrees for 20-25 minutes. Remove from baking pan to cool. Dust with powdered sugar. Cut each roll with serrated knife.

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Black Russian Cake
Judy Stahlman

1 Box Duncan Hines chocolate cake mix
1 small instant chocolate pudding
1/2 cup sugar
1 cup oil
4 eggs
1/4 cup Kahlua and 1/4 cup vodka
3/4 cup water

Mix all together and bake in a Bundt pan at 350 degrees for 45 minutes. Glaze with 1/4 cup Kahlua and 1 cup powdered sugar. Pour over cake while warm.

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Blackeyed Pea Casserole
Dawn Taylor

2 cans blackeyed peas with jalapeno peppers
1 large onion, chopped
1 lb ground beef
1 can cream of chicken soup
1 can Rotel tomatoes
1/2 lb Velveeta cheese, cut up

Brown beef with onion. Add soup, tomatoes, and cheese. When cheese has melted and mixed well, add drained cans of peas. Makes 1 large or 2 medium casseroles. Crumble crackers and cheese on top and put in 325 degree oven to heat (cooking is not necessary).

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Buttermilk Salad
Judith Larson

1 6 oz package peach, strawberry, or apricot flavored gelatin
1 20 oz can crushed pineapple, undrained
2 cups buttermilk
1 12 oz carton Cool Whip
1/2 to 3/4 cup pecans chopped

Mix together gelatin and pineapple; heat until bubbly. Cool to room temperature. Stir in buttermilk and Cool Whip. Add pecans. Pour into a prepared 2 quart dish. Chill.

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Brussels Sprouts and Green Beans
Casey Ann Hughes

1/2 cup apple cider
1/2 cup dried cranberries (or other dried fruit), chopped or sliced
1 pound fresh brussels sprouts, trimmed and sliced
1 pound fresh green beans, trimmed and sliced
2 tablespoons olive oil
1 7-8 ounce jar chestnuts, sliced
1/2 cup water
5 tablespoons butter
1 1/2 tablespoons balsamic vinegar

Bring cider to a boil in a small saucepan. Remove from heat. Add cranberries and set aside to soak.  Cook green beans in boiling salted water uncovered until crisp tender, about 3-4 minutes. Drain. Heat oil in a large skillet over medium high heat. Add chestnuts and saute for 2 minutes. Using slotted spoon, remove from skillet and set aside in a bowl. Add brussels sprouts with about 1/2 teaspoon salt to skillet and saute 2 minutes. Then add green beans and sautee both for another 2 minutes. Add water and butter, and sautee until most of the liquid evaporates, adding more water if mixture is dry, about 7 minutes. Stir in chestnuts, cranberry mixture, and vinegar, and sautee until heated throughout. Season with salt, if necessary. Serve hot right away.

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Cauliflower and Broccoli Casserole
Casey Ann Hughes

4 tablespoons butter
1 cup chopped green onions
9 cups of fresh cauliflower and broccoli florets
1 1/4 cups chicken broth
3/4 cup heavy whipping cream
1 teaspoon plus 1 1/2 tablespoons mustard
1 teaspoon plus 1 tablespoon chopped fresh rosemary
1 tablespoon all purpose flour
1 teaspoon lemon juice
1 1/2 cups bread crumbs

Preheat oven to 375 degrees. Melt 2 tablespoons butter is heavy large pot over medium high heat. Add onions and saute until beginning to soften, about 4 minutes. Add cauliflower and broccoli. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower and broccoli are just tender, about 8 to 10 minutes. Using a slotted spoon, transfer cauliflower and broccoli to a bowl. To the pot, add cream, 1 teaspoon of mustard, 1 teaspoon of rosemary, flour, and lemon juice. Boil until sauce is thick, whisking, about a minute. Season with salt and pepper. Toss in cauliflower and broccoli. Arrange in a 11X7X2 glass backing dish. Melt 2 tablespoons butter in a medium skillet over medium heat. Whisk in 1/12 tablespoons mustard and 1 teaspoon rosemary. Add bread crumbs and toss to coat. Spoon crumbs over cauliflower and broccoli. Bake until topping is golden, 20 to 25 minutes.

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Chicken Bacon Nuggets

Joyce Borum

2 large skinned and boned chicken breast halved
8 bacon slices cut in thirds
1/2 cup orange marmalade
1/2 cup soy sauce
2 tablespoons sesame oil
1 teaspoon ground ginger
1 garlic clove minced
vegetable cooking spray

Cut chicken into 24 (1 inch) cubes. Wrap each chicken cube with bacon and secure with pick. Stir together orange marmalade, soy sauce, sesame oil, ground ginger, and minced garlic in a shallow dish or large zip tog freezer bag. Add Chicken Cover or seal and chill 2 hours, turning occasionally. Coat a rack and broiler pan with cooking spray. Place chicken nuggets on rack in broiler pan. Bake at 450 degrees for 10 minutes. Turn and bake 10 more minutes.

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Chocolate Brownie Cobbler
Susan Davis

2 cups unsalted butter
10 1-oz squares semisweet chocolate, chopped
4 cups sugar
8 large eggs
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon salt
2 1/2 cups walnuts, toasted, coarsely chopped
cocoa powder (optional)
vanilla ice cream (optional)

In a heavy large saucepan over medium low heat, stir butter and chocolate until melted and smooth. Remove from heat. Whisk sugar into chocolate mixture. Whisk in eggs one at a time. Whisk in vanilla. Stir in flour and salt.  Stir in walnuts. Transfer to a buttered 15X10" baking dish. Bake 50 minutes at 350 degrees or until top is crisp and tester inserted into center comes out with wet crumbs attached. Do not overcook. Cool 15 minutes. Dust with cocoa powder. To serve, spoon warm cobbler into bowls. Can be topped with vanilla ice cream.

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Chocolate Chip Meringues (Gluten Free)
Judy Stahlman

3 egg whites
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecans, finely chopped
1 cup mini chocolate chips

Whip egg whites at high speed to stiff peaks; stream in sugar at low speed. Fold in vanilla, salt, pecans, and chips. Pipe or drop by tablespoons (these will not spread) onto parchment lined baking sheets. Bake at 350 for 10-15 minutes until dry and lightly browned (will harden when cool). **When my mom makes these cookies, she preheats the oven to 350 degrees, then turns it off as soon as the cookies are in and leaves them overnight. Don't open the door for 8 hours, and they'll be perfect!

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Christmas Cider
Casey Ann Hughes

1 gallon apple cider (or apple juice)
2 cups cranberry juice
1/2 cup maple syrup
6 cinnamon sticks
14-16 whole cloves
1/2 teaspoon nutmeg
1 lemon, sliced, cut in half
1 orange, sliced, cut in half

Combine all ingredients.
Heat slowly and simmer for 30 minutes.
Serve hot, strained or not, according to preference.

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Cinnamon Apples
Joan McLemore

Wash, peal, and pare 6 apples. (I use small Golden Delicious apples.) Bring 2 cups of water to a boil in a saucepan.  Add 1 cup sugar, 1 package cinnamon red candies and one bottle of red food coloring.  Add apples and simmer, covered, until apples can be pierced with a fork.  Watch closely; do not overcook. Remove from heat, transfer to a bowl, plastic container, whatever and chill. Mix an eight ounce package of Philly Cream Cheese (I used fat free) with 1/2 c. toasted English walnuts, 1/2 cup chopped dates that have been softened in 1 T.  water in the microwave for 30 seconds, 1/2 c. crushed pineapple, and 1 T. rum.  Beat with electric mixer until fluffy.  Spoon into apple halves.  Serve as a salad on a bed of lettuce, or they may be served as dessert. (In the summer, I omit the dates.) The apples may be prepared several days before using and stored in a container to be stuffed as needed.

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Corn Pudding
Karen Callaway

2 no 2 cans cream corm (about 3 cups)
1 stick butter, melted
1 tablespoon flour
2 tablespoons sugar
1/2 teaspoon salt
4 eggs, beaten
1 cup milk

Mix flour and sugar. Add this and other ingredients to corn. Bake in casserole at 350 degrees for approximately 50 minutes or until a knife inserted is clean. May be made ahead of time and refrigerated until ready to cook.

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Crabmeat Sandwiches
Theresa Gascon

1 (7 oz) can crab or 1 (6 oz) pkg frozen crab
2 tablespoons finely chopped green onion
2 tablespoons finely chopped dill pickle
1 chopped hard boiled egg
1 teaspoon lemon juice
1/2 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt dash cayenne
2 small loaves sandwich bread

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Cracker Candy
Casey Ann Hughes

2 sleeves Saltine crackers
2 sticks butter
1 cup brown sugar
8 ounces semisweet chocolate chips
Sliced almonds

Preheat oven to 400 degrees. Spray a 9"X13" pan with Pam and place saltines over entire pan. Over medium heat, bring butter and brown sugar to a boil for 3 minutes or until frothy. Remove from heat and pour over crackers. Bake for 5 minutes. Remove from over and sprinkle with chocolate chips. Return to oven for an additional 5 minutes. Remove from oven and let sit for 5 minutes. Using a metal spatula, spread chocolate over crackers. Lightly press almond slices in chocolate. Refrigerate pan for 1 hour or until chocolate is firm. Remove from refrigerator and break into pieces.

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Cranberry Gingerbread Cake
Rosemary Hall

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 cup margarine
1 cup sugar
1 egg
2/3 cup molasses
3/4 cup buttermilk
1 cup cranberries

Sift all dry ingredients together.
Cream margarine and sugar together until fluffy.
Add egg until blended well.
Add molasses and buttermilk.
Gradually sift in flour mixture until blended.
Fold in cranberries.
Pour into well greased 9" X 13" pan.
Bake at 350 degrees for 50 minutes or until center is done.

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Cranberry Pecan Pie
Carolyn Kirk

1 frozen pie crust
1/2 cup finely chopped pecans
3 1/2 cups cranberries (12 oz)
1/2 cup white corn syrup
1/2 cup packed brown sugar
1/4 cup butter
3 T cornstarch
1/4 t salt
1/2 cup sugar
1 cup pecan halves

Preheat oven to 400 degrees. Prepare pie crust according to package directions. In medium saucepan, combine cranberries, corn syrup, brown sugar, and butter; bring to a boil. Reduce heat and simmer 2 - 3 minutes or until cranberries begin to pop. Add chopped pecans.

Stir together cornstarch, salt, and sugar; add to cranberries and simmer 1 minute. Remove from heat and cool for 30 minutes, stirring occasionally. Pour mixture into pie shell and arrange pecan halves on top for decoration. Bake for 30 minutes; place on wire rack and cool completely before serving.

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Crock Pot Potato Soup
Rosemary Hall

6 large potatoes, chopped
1 large onion, chopped
4 stalks celery, chopped
2 teaspoons salt
2 teaspoons pepper
4 tablespoons butter
1 quart milk

Put all ingredients in crock pot. Cover and cook on low for 5 or 6 hours. Top with grated cheese, bacon bits, and green onion tops (optional).

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Curried Fruit
Bennie Boone

1 large can pear halves
1 large can peach halves
l can pineapple chunks
1/4 cup maraschino cherries
1/3 cup butter
3/4 cup brown sugar
2 teaspoons curry powder

Drain fruit well. Arrange fruit in baking dish with cherries placed in the center of the peach and pear halves. Melt butter. Add sugar and stir until dissolved. Add curry powder. Pour mixture over fruit. Bake at 325 degrees for 1 hour. Serves eight.

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Green Pea Layered Salad
Beverly Aldridge

1 head Romaine lettuce, washed and drained well, torn into small bits (bagged Romaine will do if available)
2 cups frozen English peas, thawed
3/4 cup chopped celery
3/4 cup chopped onion
3 tablespoons sugar (or less if preferred)
1 8 ounce jar Hellman's mayonnaise
1/2 cup grated Parmesan cheese

Place lettuce in large, clear glass salad bowl. Arrange peas, celery, and onion on top of lettuce. Sprinkle with sugar. Spread mayonnaise evenly over top.  Sprinkle Parmesan cheese over it all.

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Ham One Dish Meal
Judith Larsen

3 cups thinly sliced potatoes
1 small thinly sliced onion
1 cup thinly sliced carrots
2 cups diced cooked ham
2 tbsps flour
1 can cheddar cheese soup
1/2 cup milk
1/8 teaspoon pepper

Preheat over to 350 degrees.
Combine potatoes, onions, carrots, and ham.
Place in a 9" X 13" greased pan.
Blend together the flour, soup, milk, and pepper in a saucepan.
Cook, stirring constantly, until mixture boils.
Pour over vegetables and ham.
Cover and bake 1 hour.

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Hash Brown Potato Casserole
Karen Callaway

1 2 lb bag of hash browns
1 8 oz sour cream
1 bunch green onions (chop onions and tops fine)
2 cups grated cheese
1 can cream of mushroom soup

Put potatoes in 9X13 casserole. Mix the rest and pour over. Cover with foil. Bake 350 degrees for 1 hour. Uncover. Cook 15 minutes.

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Italian Green Bean Casserole
Casey Ann Hughes

1 onion chopped
1 bell pepper chopped
butter or margarine
1 large can Italian green beans (or 2 regular size cans)
1 jar Alfredo sauce
1 1/2 cup of crushed Sun Chips original multigrain

Melt enough butter or margarine in a saucepan to cover the bottom. Add onion and pepper and saute until tender. Add Alfredo sauce and drained green beans. Heat until warm and turn off heat. Mix in 1 cup of crushed chips. Transfer to casserole dish. Sprinkle the rest of the chips on top. Can refrigerate until ready to serve. Then heat in 350 degree over for about 30 minutes.

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Italian Pasta Salad
Rosemary Hall (and Holly Clegg)

8 oz ziti pasta
4 oz tri-colored rotini (spiral) pasta
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped celery
2 teaspoons capers, drained
1/3 cup thinly sliced green onion (scallion)
2 Roma (plum) tomatoes, chopped
1/2 cup red wine vinegar
1/4 cup water
1 tablespoon olive oil
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

In a large saucepan, cook both pastas together according to packing directions, omitting any oil and salt. Rinse, drain, and place in a large bowl. Add the green pepper, red pepper, celery, capers, green onion, and tomatoes. In a small bowl, combine vinegar, water, oil, basil, oregano, garlic, mustard, and cheese, mixing well. Pour over pasta mixture, and toss well. Refrigerate until serving.

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Mexican Corn Bread
Karen Callaway

1 3/4 cup self rising cornmeal (or Jiffy mix)
1 cup cream style corn
1 cup shredded cheese
3 eggs
1 cup chopped onion
3/4 cup oil
1/2 cup milk
1 teaspoon garlic salt (optional)
2-5 jalapeno peppers, chopped

Mix all ingredients. Bake in greased hot skillet or 9X 13 casserole at 400 degrees for 35-45 minutes.

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Oven Jambalaya
Beverly Aldridge

1 stick butter, melted
1 can Campbell's French Onion soup
1 can beef broth, 14.5 oz
1 8 oz can tomato sauce
1/2 cup chopped green onions
1 can Rotel tomatoes, diced
1 lb Andouille or Cajun sausage
2 lbs fresh or frozen shrimp
2 bay leaves
dash of thyme
dash of Tony Chachere's
2 pkgs Uncle Ben's rice, not instant (don't use seasoning packets)

This dish is hot with pepper. If you want to cut back on the heat, use regular tomatoes and regular sausage. Mix everything together in a large baking dish. Bake covered at 400 degrees for 1 hour and 15 minutes. Check halfway into cooking time. If it seems dry, add more beef broth. Let stand a few minutes before serving.

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Pasta Ponza
Carolyn Kirk

Butter for greasing.
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian style seasoned breadcrumbs
1 pound ziti or other short tube shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat leaf parsley

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees. Butter an 8 inch glass baking dish. Set aside. Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

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Pecan Pie
Carolyn Kirk

3 eggs, beaten
1 tablespoon flour
1 cup Red Label Karo
1/8 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 tablespoons melted margarine
1 cup pecans

Mix and pour in deep dish unbaked pie shell and bake at 350 degrees for 50 minutes.

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Pineapple Casserole
Casey Ann Hughes

1 stick of butter
4 slices of bread, diced
2 eggs, beaten
1 can crushed pineapple
1/2 cup sugar
2 tablespoons flour

Melt the butter in a casserole dish. Add the bread and stir until bread is moistened with butter. Add the remainder of the ingredients and gently mix. Cook at 350 degrees for 35 minutes.

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Potato Casserole
Karen Foley

Boil 8 or so unpeeled potatoes under tender. Cool. Peel and slice in baking dish that has been sprayed with Pam. Melt package (think it's 8 oz) of Velveeta Mexican cheese or 2 rolls of Kraft jalapeno cheese (difficult to find) with a little milk and salt and pepper. Pour over potatoes. Slice bell pepper rings on top and bake at 350 until cheese is bubbly and pepper rings have cooked.

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Sausage Balls
Cheyenne Calcote

1 package Jimmy Dean sage sausage
1 package Jimmy Dean maple sausage
1 1/2 cup Bisquik
4 cups shredded cheddar cheese
1 cup chopped cooked broccoli
1/2 cup onion

Mix all the ingredients together with your hands. Form into 1" balls. Bake on an ungreased cookie sheet at 375 degrees for 15 minutes.

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Spinach Bars
Carolyn Kirk

4 tablespoons butter
3 eggs
1 cup plain flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1 lb cheddar cheese, grated
10 oz pkg frozen, chopped spinach, thawed and drained
1 small chopped onion
1/2 cup chopped mushrooms

Melt butter in 9 X 13 inch pan. Mix remaining ingredients and spoon in pan. Bake 35-40 minutes at 350 degrees. Cool slightly before cutting in squares. Serve hot or room temperature.

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Squash Dressing
Martha Mitchell

2 cups cooked squash (about 4 medium yellow squash)
2 cups crumbled cornbread
1 stick oleo
1 chopped onion
2 beaten eggs
1 can cream of chicken soup

Mix together. Pour into buttered casserole. Bake at 400 degrees for 1 hour.

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Strawberry Salad
Carla Mason

1 8 oz pkg cream cheese
1 lb pkg sliced strawberries
3/4 c sugar
1 lg Cool Whip
2 ripe bananas
1/2 c toasted chopped pecans
1 lg can crushed pineapple

Toast pecans in 250 oven (watch carefully). Cream sugar and cream cheese. Drain strawberries. Use juice in cream cheese mixture and mix well. Add Cool Whip. Mix bananas, pineapple, strawberries, and nuts. Pour cream cheese mixture over fruit mixture. Freeze overnight. Keeps 6 weeks.

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Sweet Potato Creme Brulee
Joyce Borum (and Southern Living)

2 medium sweet potatoes, baked, skinned, and mashed
1/4 cup brown sugar
1 tablespoon fresh lemon juice
1 quart whipping cream
1 cup sugar
8 large egg yolks
1 tablespoon vanilla extract
1/2 cup brown sugar
chopped toasted pecans

Combine sweet potatoes, brown sugar, and lemon juice. Spoon mixture into buttered 10-inch quiche dish to form a 1/4 inch thick layer. Stir together cream, sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture. Put quiche dish in a shallow baking pan. Add hot water to pan to depth of 1 inch. Bake at 325 degrees for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours. Sprinkle custard with brown sugar. Place dish  on jellyroll pan and broil about 5 1/2 inches from heat for about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish with pecans if desired.

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Taco Soup
Susan Davis

1 1/2 pound drained ground meat
1 chopped onion
3 16-ounce cans diced tomatoes
1 can Rotel tomatoes
2 cans Ranch style beans
1 package taco seasoning mix
1 package Hidden Valley dry salad dressing
1 can White Shoe Peg Corn
2 16-ounce cans water
Fritos

Brown ground meat with onions. Drain. Add all other ingredients except fritos. Simmer about an hour. Serve over fritos or other favorite chip or even Mexican cornbread. Top with cheese, sour cream, black olives, green onions, etc.

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Turtle Cake
Susan Davis

1 box German chocolate cake mix
1 (12 oz) jar caramel topping
2 sticks margarine, softened
1/2 cup evaporated milk
1 (6 oz) bag chocolate chips (she used semi-sweet)
1 cup pecans

Mix cake according to directions. Pour 1/2 batter into greased 9 X 13 pan. Mix next 3 ingredients together. Pour over batter. Sprinkle chocolate chips and pecans on caramel mixture. Top with other half of batter. Bake at 350 degrees for 30-40 minutes.

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Ultimate Green Bean Casserole
Rosemary Hall

1 quart chicken broth
4 cans green beans, drained (14.5 oz cans)
1/4 cup bacon, diced
1 cup onion, medium diced
2 tsp caraway seeds (optional)
1 1/2 tsp salt
1 tsp pepper
2 cups mushroom bechamel sauce (recipe below)
4 oz can sliced water chestnuts, drained (optional)
1 cup swiss cheese, shredded
6 oz can French's fried onions

Preheat oven to 350 degrees. In a large saucepot, bring chicken broth to a boil. Place green beans in the broth and simmer 10 minutes. Drain the green beans. Meanwhile, in a separate skillet, render bacon until it just becomes crisp. Drain excess bacon grease from the skillet and add the diced onions. Cook over medium heat for 5 minutes. Sir in caraway seeds, salt, pepper, and mushroom bechamel sause. Remove mixture from heat and fold in green beans, water chestnuts, cheese, and 1/2 of the canned, fried onions. Place mixture in a 3 quart baking dish and bake 30 minutes. Remove from the oven and sprickle the remaining fried onions over the top of the casserole and return to the oven for an additional 12-14 minutes.

Mushroom Bechamel Sauce

1 tablespoon olive oil, light
1/2 cup onion, minced
1/4 cup shallot, minced
1/4 cup celery, minced
2 teaspoons salt
1 teaspoon garlic, granulated
1/2 teaspoon thyme, dry
10 mushrooms, cleaned, sliced (4 cups)
3 cups chicken broth
1/2 cup butter
3/4 cup flour
1 cup whipping cream

Heat oil in a 3 quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic, and thyme. Bring back to a simmer and cook 10 more minutes. In a separate skillet, make a light blond roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook 3-4 minutes and add cream. Freezes well.

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Veggie Bites
Beverly Aldridge

2 8-oz crescent roll packages
1 egg, beaten
1 pkg ranch dressing mix
1 cup mayonnaise (Hellman's Lite)
1/2 cup each finely chopped: broccoli, cauliflower, mushrooms, green peppers, tomatoes
3/4 cup grated sharp cheddar cheese

Roll out rolls, put in cookie sheet, brush with egg. Bake at 375 degrees for 12-15 minutes. Mix mayonnaise, ranch dressing, and cream cheese and spread on baked rolls. Mix all vegetables together, spread on cream cheese mixture. Sprinkle with grated cheese. Let sit in refrigerator at least two hours. Cut and serve cold.

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