tag:blogger.com,1999:blog-50882629239248662392024-02-18T20:26:29.882-08:00Momma's CookbookMy Mom passed away on 01/23/07. She was 79 years old. I miss her so much... This blog features recipes out of her cookbook. I hope you enjoy them.Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-5088262923924866239.post-57873617230899771732011-05-05T12:14:00.000-07:002011-05-05T12:17:11.275-07:00Mississippi Hometown Cookbook, Now Available!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvn8vtZsdoWmgRhn3msCrHuEFLtIVn5b8JkNTm0V1iCGlRWrZvffZWJY5bxinzHD726YMXTU5LVct1-RlRlqoTFEaFh_ssfLAM4G3NYrcwOiJqCMr6zSGnwgPflO-i2JpVX8oNGvznh979/s1600/MS400T.jpg"><img id="BLOGGER_PHOTO_ID_5603312755605299074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 367px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvn8vtZsdoWmgRhn3msCrHuEFLtIVn5b8JkNTm0V1iCGlRWrZvffZWJY5bxinzHD726YMXTU5LVct1-RlRlqoTFEaFh_ssfLAM4G3NYrcwOiJqCMr6zSGnwgPflO-i2JpVX8oNGvznh979/s400/MS400T.jpg" border="0" /></a><br /><br /><br /><div>Well, I have great news. They have put 9 of my recipes in the new "<a href="http://www.shop.greatamericanpublishers.com/product.sc?productId=21&categoryId=1"> Mississippi Hometown Cookbook".</a> It's now available, hot off the presses at local stores all around . I hope you get your copy today. My nine recipes that are a part of the collection are : Mississippi Mud Cookies, Cinnamon & Spice Cookies, Tea Cakes, Creamy Potato Cheese soup, Momma's Mississippi Cornbread Salad, Cock of the Walk fried catfish, Easy Coconut Cake, Fried apple Pies and my Favorite Chocolate pie.. YUMMY! </div><br /><div><br />In the Cookbook.....<br />We’re dishing up a double-helping of local, tried and true recipes and fun-filled facts about hometowns all over The Magnolia State. From the down-home taste of Central Mississippi to the Delta's classic country cooking to full-flavored spicy seafood on the coast, Mississippi is proud of it’s made-from-scratch style. This outstanding new cookbook is packed with favorite recipes Mississippi hometown cooks learned to make in grandmother’s kitchen.Experience Mississippi’s all-time favorite recipes… from Finger Lickin’ Barbecued Ribs, Mississippi Must Fried Corn, Mama's Southern-Style Chicken 'n Dumplings, and Creamy Banana Pudding to Butter Pecan Cake, Mississippi Blues Fried Okra, and Southern Soul Mustard Greens. From Mississippi Mud Pie to Biloxi Bay Potato Salad... You'll taste our Southern Hospitality in 300 hand-selected recipes. </div><br /><br /><div>I am so proud to have these recipes in this cookbook. They are from My Momma's recipe book. She would be so happy if she were here. I know she is smiling in heaven..<br />Get your copy today.</div><br /><br /><div>Have a wonderul weekend and Happy Mother's Day!<br />Bunches of hugs...</div><br /><br /><br /><br /><div><br /><br /><br /></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-5088262923924866239.post-38249099308071978832010-07-09T21:16:00.000-07:002010-07-09T21:18:53.561-07:00Grilled Herb Burgers<div><div style="width: 475px; text-align: left;"><br /><div class="recipeInfo"> <span class="type"> Makes: <span class="time">8 servings<br /></span> </span> <div id="times" class="greybottom"> <span class="type"> Prep: <span class="time">20 minutes <br /> </span> </span> <span class="type"> Grill: <span class="time">14 minutes <br /> </span> </span> <div class="floatspacer"> </div> </div> </div><span style="float: left;"></span><span style="float: left;"></span><div id="rightcol"><br /> <!-- comments ratings are available --> </div> <div id="ingredients"> <h4>Ingredients</h4> <ul><li class="bg1"> <strong>1</strong> egg, lightly beaten </li><li class="bg2"> <strong>2/3</strong> cup chopped onion </li><li class="bg1"> <strong>1/2</strong> cup grated Parmesan cheese </li><li class="bg2"> <strong>1/4</strong> cup snipped fresh oregano and/or basil or 2 teaspoons dried oregano and/or basil, crushed </li><li class="bg1"> <strong>1/4</strong> cup ketchup </li><li class="bg2"> <strong>2</strong> cloves garlic, minced </li><li class="bg1"> <strong>1/4</strong> teaspoon salt </li><li class="bg2"> <strong>1/4</strong> teaspoon ground black pepper </li><li class="bg1"> <strong>1</strong> pound lean ground beef </li><li class="bg2"> <strong>1</strong> pound uncooked ground turkey </li><li class="bg1"> <strong>8</strong> ciabatta rolls, split </li><li class="bg2"> <strong>16</strong> slices tomato </li><li class="bg1"> <strong></strong> Fresh oregano and/or basil sprigs (optional) </li></ul> </div> <div id="instructions"> <h4>Directions</h4> <p><b>1.</b> In a large bowl, combine egg, onion, Parmesan cheese, the snipped fresh or the dried oregano and/or basil, the ketchup, garlic, salt, and pepper. Add ground beef and ground turkey; mix well. Shape mixture into eight 3/4-inch-thick patties. </p> <p><b>2.</b> For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until no longer pink (165°F), turning once halfway through grilling. Toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce to medium. Place patties, then ciabatta rolls on grill rack over heat. </p><div id="recipeimg" class="bigimg"><img src="http://images.meredith.com/bhg/images/recipe/l_R138433.jpg" alt="Grilled Herb Burgers" /></div> <p>Cover and grill as above. ) </p> <p><b>3.</b> Serve burgers on toasted ciabatta rolls with tomato slices and, if desired, additional fresh oregano and/or basil sprigs. Makes 8 servings. </p> </div><br /> <div class="recipeInfo"><div id="times" class="greybottom"><span class="type"><span class="time"></span> </span> <div class="floatspacer"> </div> </div> </div><span style="float: left;"></span></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-5088262923924866239.post-73710227306624027202009-10-14T13:32:00.000-07:002009-10-14T13:34:53.080-07:00Candy Corn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRpNznEKrf_GGXSS8MaKhcmGMS4OZjeuuJ2irAafJRMbThFl7j2aRgcVu9dMoVCC5BDEQO1Zwhi4oV44TNqO_bVIZ3LX-AgGsrEzZ4_5e9Jjj4Jmb3PlHbZEQbVTCCYG1x8DtcvE4Sm4c/s1600-h/1936986701_fd4ccf51a2.jpg"><img id="BLOGGER_PHOTO_ID_5392556845974487746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRpNznEKrf_GGXSS8MaKhcmGMS4OZjeuuJ2irAafJRMbThFl7j2aRgcVu9dMoVCC5BDEQO1Zwhi4oV44TNqO_bVIZ3LX-AgGsrEzZ4_5e9Jjj4Jmb3PlHbZEQbVTCCYG1x8DtcvE4Sm4c/s400/1936986701_fd4ccf51a2.jpg" border="0" /></a><br /><div>Makes about 80 pieces</div><br /><div><br />2½ cups confectioners’ sugar<br />¼ cup powdered milk<br />¼ teaspoon salt<br />1 cup sugar<br />⅔ cup corn syrup<br />⅓ cup unsalted butter<br />1 teaspoon pure Watkins vanilla extract</div><br /><div>Food coloring</div><br /><div></div><br /><div>1. In a bowl, combine the confectioners’ sugar with the powdered milk and salt and set<br />aside.<br />2. In a saucepan, combine the sugar, corn syrup and butter. Bring the mixture to a boil<br />over high heat, stirring constantly. Reduce heat to medium and cook for another 5<br />minutes, stirring occasiona$y. Remove #om the heat and stir in the vani$a extract.<br />Stir in the powdered-milk mixture and let the dough rest for a few minutes until it’s<br />cool enough to handle.<br />3. Divide dough into 3 equal portions and place each in a separate bowl. Add food<br />coloring as desired, kneading each portion of dough until the coloring is evenly<br />distributed and the dough is smooth and stiff.<br />4. Ro$ each piece of dough into a rope about 1/2 inch thick. Place the three ropes of<br />dough next to each other to form a long rectangle. Use a ro$ing pin to gently press<br />them together.<br />5. Using a sharp knife, cut the dough into triangles and place them on a baking sheet.<br />Let set for about 1 hour. Store in an airtight container in a cool, dry place for up to 1<br />month.</div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-5088262923924866239.post-55383804853217179122009-09-21T16:39:00.000-07:002009-09-21T16:46:28.105-07:00Banana Oatmeal Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYg6zG_jYkA8sBafLz-t2BHyNPGiZqZIvi9-SXYNZLuj-AQhNQc3wR7OyCYuxvrEdIQajNrnUXDxk8CJOEWfAQnCja0mqL_rGgK3hI0ncqZ-KzttBYvfaHS_4KLJZMMGAfNqD4Rrjcdi1t/s1600-h/BananaOatmealCookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYg6zG_jYkA8sBafLz-t2BHyNPGiZqZIvi9-SXYNZLuj-AQhNQc3wR7OyCYuxvrEdIQajNrnUXDxk8CJOEWfAQnCja0mqL_rGgK3hI0ncqZ-KzttBYvfaHS_4KLJZMMGAfNqD4Rrjcdi1t/s400/BananaOatmealCookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5384070332775994242" border="0" /></a><br /><div><embed src="http://widget-ed.slide.com/widgets/slideticker.swf" type="application/x-shockwave-flash" quality="high" scale="noscale" salign="l" wmode="transparent" flashvars="cy=bl&il=1&channel=288230376155886061&site=widget-ed.slide.com" name="flashticker" align="middle" width="400" height="345"></embed><div style="width: 475px; text-align: left;"> <a href="http://www.slide.com/pivot?ad=1&tt=24&sk=2&cy=bl&th=20&id=288230376155886061&map=2" target="_blank"><br /></a><h2>Ingredients</h2> <div id="ingredients"> <ul> Canola oil spray<br />3/4 cup unbleached flour<br />1/4 tsp. salt<br />1/4 tsp. baking soda<br />1/2 tsp. ground cinnamon<br />1/4 tsp. ground allspice<br />1 cup quick-cooking oats (not instant)<br />1/3 cup raisins<br />1/4 cup chopped walnuts<br />1 large egg white<br />3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces<br />1/2 cup (packed) dark brown sugar<br />1 small banana, cut in 1-inch pieces<br />1 tsp. Watkins vanilla extract </ul> </div><br /><br /> <h2>Directions</h2> <div id="directions_w"> 1. Set baking racks in top and lower thirds of the oven. Preheat oven to 400 degrees. Coat 2 baking pans or cookie sheets with oil spray.<br /><br />2. Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl. Mix in oats, raisins and nuts.<br /><br />3. In a blender on medium speed, mix egg white, butter and sugar until smooth. Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Batter will be fairly stiff.<br /><br />4. Drop batter by walnut-size spoonfuls onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.<br /><br />5. Bake 10 minutes. Switch position of pans in oven. Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies keep up to 1 week.<br /><br />Makes 24 servings.<br /><br />The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.<br /> <br /> </div> </div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-5088262923924866239.post-31870690220322607192009-03-19T00:05:00.000-07:002009-03-19T00:05:00.728-07:00Oriental Beef With Mandarin Oranges / Slow Cooker Thursday<img id="BLOGGER_PHOTO_ID_5313890810270954194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-G33zNDTV9KUXb3V77Xs1OaIpBScAnWGsD7EddnSlHwiiUFGTh4Kpf-XSmqQ6Zw0eGr2-Z4dF7o0Eoxz8Wa5arN_YsdyWvGKOhZT5LLbeM52bJtmyccBuojN9GdlPyJgo8miwJ8Jtg9R7/s400/sctbutton.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHPNeY172MmCTj3sVTRkCMj3Wwy5F3NclcP9syx0IDDXPp-7Zt2lQGA2bkUhDAtQWBSSVOmxVCiS0dOitkKkUc1SXVfxFNG8QFS5pt8Lsn-iSfwdV27L5WPyYmqnoxxZZ-sE3PuSYFPvU/s1600-h/Crock-Pot-Recipes-photo-260-Crpot-AsianBeef&MandOran.jpg"><img id="BLOGGER_PHOTO_ID_5313890888174080322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 260px; CURSOR: hand; HEIGHT: 260px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHPNeY172MmCTj3sVTRkCMj3Wwy5F3NclcP9syx0IDDXPp-7Zt2lQGA2bkUhDAtQWBSSVOmxVCiS0dOitkKkUc1SXVfxFNG8QFS5pt8Lsn-iSfwdV27L5WPyYmqnoxxZZ-sE3PuSYFPvU/s400/Crock-Pot-Recipes-photo-260-Crpot-AsianBeef&MandOran.jpg" border="0" /></a> <strong>Ingredients<br /></strong>2 tablespoons vegetable oil<br />2 pounds boneless beef chuck, cut into 1⁄2-inch strips<br />1 small onion, thinly sliced<br />1⁄3 cup soy sauce<br />1⁄4 teaspoon salt<br />2 teaspoons minced fresh ginger<br />1 small green bell pepper, sliced<br />1 package (about 3 ounces) mushrooms, sliced<br />2 tablespoons corn starch<br />1 can (11 ounces) mandarin oranges, drained and syrup reserved<br />2 cups beef broth<br />6 cups steamed rice<br /><br /><strong>Directions<br /></strong>Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned.<br />Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper,and mushrooms and cook about 5 minutes. Spoon mixture over beef.<br />Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.<br />Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.<br /><br /><br />Join Sandra at <a href="http://familycorner.blogspot.com/"><strong><em>Family Corner</em></strong> </a>for more wonderful crock pot recipes..Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-5088262923924866239.post-49360694360195258822009-02-19T08:00:00.000-08:002009-02-19T08:08:49.917-08:00Slow Cooker Thursday / Stuffed Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhki0VAzbgLkmxTu6FIR8fBhsn7aj2v4LozPlduKLPsmEkcGejeWCRtQBIG1oD63Y5Qdr9O0hLQvHduEKRPj-KZgiCq7zmAlJ1DK2p1HCOZ6HJ3-qSiFcld6VN8-VMupSfzk5fPFvqg2yl/s1600-h/sct.jpg"><img id="BLOGGER_PHOTO_ID_5304540670007660418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhki0VAzbgLkmxTu6FIR8fBhsn7aj2v4LozPlduKLPsmEkcGejeWCRtQBIG1oD63Y5Qdr9O0hLQvHduEKRPj-KZgiCq7zmAlJ1DK2p1HCOZ6HJ3-qSiFcld6VN8-VMupSfzk5fPFvqg2yl/s320/sct.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhikKeeXJjfPllHYQMxrn8vLOOhRdHOHAlF_9lwlDLCZaJBLSccwqHBJD1ai4r_bIhhFMfYgQJoBgqaQz9y0-0p_iWeB2cGU5ErTuz8zGZpCe2sd-prPZ4C73fPTp3YiMXe5HeTDhqVbi/s1600-h/stuffed+peppers.bmp"><img id="BLOGGER_PHOTO_ID_5304540665662814770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhikKeeXJjfPllHYQMxrn8vLOOhRdHOHAlF_9lwlDLCZaJBLSccwqHBJD1ai4r_bIhhFMfYgQJoBgqaQz9y0-0p_iWeB2cGU5ErTuz8zGZpCe2sd-prPZ4C73fPTp3YiMXe5HeTDhqVbi/s320/stuffed+peppers.bmp" border="0" /></a><br /><br /><div>4 large bell peppers<br />1/2 lb lean (at least 80%) ground beef<br />1/2 cup chopped onion (1 medium)<br />1 large clove garlic, finely chopped<br />1 can (15 oz) tomato sauce </div><div>1/2 cup chopped tomatoes<br />1/2 teaspoon ground cumin<br />1/4 teaspoon salt<br />1/4 teaspoon ground cinnamon<br />1/8 teaspoon ground red pepper (cayenne)<br />2/3 cup chopped mushrooms</div><div>1/2 cup water<br />Fresh cilantro, if desired</div><br /><br /><div><br />1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.<br /></div><div>2. In 10-inch skillet, brown beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in mushrooms. Divide beef mixture evenly among peppers.<br /></div><div>3. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.<br /></div><div>4. Cover; cook on Low heat setting 5 to 7 hours or until peppers are tender. Garnish with cilantro.</div><br /><div>My mouth is watering ..lol </div><br /><div>Join in on Slow cooker Thursday, Hosted by <strong><a href="http://familycorner.blogspot.com/">Sandra at Family Corner </a></strong></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com7tag:blogger.com,1999:blog-5088262923924866239.post-37076171721707274152008-12-30T23:51:00.000-08:002008-12-31T00:03:11.140-08:00Cheese canapes and other canape ideas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaOFAwGfD1dz7QDG2rK_x0of0yMbKRJ4kS53GsZaux4_XI3wrWvalqG4nhoCiDpNek-uirSEtmZwKqK1iqwj0fV0YTtW0SqUczps2PJMGaDOl4qdWQLrwwBXDva9hwqF9uNYmVOnAKVgY/s1600-h/deluxecanapes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 171px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaOFAwGfD1dz7QDG2rK_x0of0yMbKRJ4kS53GsZaux4_XI3wrWvalqG4nhoCiDpNek-uirSEtmZwKqK1iqwj0fV0YTtW0SqUczps2PJMGaDOl4qdWQLrwwBXDva9hwqF9uNYmVOnAKVgY/s400/deluxecanapes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5285861469871758642" /></a><br /><br />1 C. mayonnaise<br />1 C. sharp Cheddar cheese<br />1/2 C. Parmesan cheese<br />2 t. finely chopped onion<br />1 can chopped black olives<br />Garlic salt to taste<br />Cocktail rye bread<br /><br />Combine the mayonnaise, cheeses, onion, olives and garlic salt. Mix together and spread on cocktail rye bread. Put under the broiler for a few minutes, until cheese bubbles.<br /><br />Some other ideas for appetizers :<br />Shrimp with cocktail sauce , Chicken and Ripe Olive, Artichoke with Red Pepper, Cheddar cheese with a Smoked Almond , Salami stuffed with a Spanish Olive.Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-5088262923924866239.post-26176613319623648882008-10-26T18:22:00.000-07:002008-10-26T18:41:55.556-07:00Harvest Creamed Succotash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRL9XNBP53x0loYkI_3OEOjwc2SeYMUNY7n7Ys7QKK92ujG-UKXwKtIm6jro4WorCXgdXaiWN-aLzNgl_kJgGP9-OL4R1W3hWG2Nc5CiZ7uLenv5f5ew2tsjCEkaoQ8ZPECvSiFnGO8BD/s1600-h/succotach.jpg"><img id="BLOGGER_PHOTO_ID_5261642788111888354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRL9XNBP53x0loYkI_3OEOjwc2SeYMUNY7n7Ys7QKK92ujG-UKXwKtIm6jro4WorCXgdXaiWN-aLzNgl_kJgGP9-OL4R1W3hWG2Nc5CiZ7uLenv5f5ew2tsjCEkaoQ8ZPECvSiFnGO8BD/s400/succotach.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDCj0l0jVA7qjAol3HarjGYGOikNqEBnm4g98pS6wN5U97d_sv_r34U4Q358rffxMS7MMq3OB7FDwSPhu7eymmAOkPJC5AZyxaIwnmbwD98IOSBCHj6a0gaJ2-aLHD-ifK1SzhyCukpZI/s1600-h/succotash.jpg"></a><strong>Ingredients<br /></strong>4 ounces thick sliced bacon, cut into 1/2-inch pieces </div><br /><div>1 medium onion, cut into medium dice </div><br /><div>1 (10 ounce) package frozen baby lima beans</div><br /><div>Salt and freshly ground black pepper, to taste </div><br /><div>1 (10 ounce) package frozen sweet corn </div><br /><div>1/2 cup heavy cream</div><br /><div>1 1/2 teaspoons thyme </div><br /><div>2 teaspoons chives</div><br /><div></div><br /><div><strong>Instructions<br /></strong>Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.) When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily. </div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-5088262923924866239.post-61974216675933553052008-10-24T12:50:00.000-07:002008-10-24T13:08:01.209-07:00Cock Of The Walk Fried Catfish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyxOyxVoA8APi-eyRNXTC6mOVLi5GHfESLeCwpE7ZpSapS_HhnxjQbu3LumdPP8VJyqMV1Bdnn5hR_t_1Sx2uBbesSH0rXUhK8yWtkZSg6qfbDjNR4hONCtQtRiZ4zQFetLWifhJxjX1a/s1600-h/fried%20catfish.jpg"><img id="BLOGGER_PHOTO_ID_5260814034581666082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyxOyxVoA8APi-eyRNXTC6mOVLi5GHfESLeCwpE7ZpSapS_HhnxjQbu3LumdPP8VJyqMV1Bdnn5hR_t_1Sx2uBbesSH0rXUhK8yWtkZSg6qfbDjNR4hONCtQtRiZ4zQFetLWifhJxjX1a/s400/fried%2520catfish.jpg" border="0" /></a><br /><div>12 4-5 ounce catfish fillets </div><div>2 eggs</div><div>1/2 cup milk</div><div>1/2 cup flour</div><div>1 1/2 cups cornmeal</div><div>2 teaspoons salt</div><div>2 teaspoons of your favorite seasoning salt</div><div>1 teaspoon black pepper</div><div>1 cup canola oil</div><div> </div><div>Wash the catfish fillets , cut them into serving size pieces, and set aside.</div><div> </div><div>Whisk the eggs and milk and place in a shallow bowl.Mix the flour, cornmeal, salts, and pepper; put in a Ziploc bag.</div><div>Dip each fillet in the egg mixture, then coat with the cornmeal mixture.</div><div>Pour oil into a large skillet to about 1/2" deep.</div><br /><div></div><div>Heat on medium-high heat to 375° and fry the coated catfish pieces 3 or 4 at a time, until golden brown on each side. (<strong><em><span style="color:#990000;">don't crowd them in the pan</span></em></strong>) </div><br /><div>Drain on paper towels<br /></div><div></div><br /><div>You can make<strong> tartar sauce</strong> by mixing together </div><br /><div>1 cup mayonnaise</div><div>1/3 cup sweet relish</div><div>2 tablespoons lemon juice</div><div>1 tablespoon ketchup. </div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com4tag:blogger.com,1999:blog-5088262923924866239.post-16211402006373644212008-10-21T09:15:00.000-07:002008-10-21T09:24:12.141-07:00Marshmallow Popcorn Balls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_IYzNfNdodwvViEHxjTFIb5gX2-FC1UEeE15Od0I7ffMUcb367FGuSca1bBSBEziFYOX-cnJLvAUJ2i1QB0AG_I32TNmcbVZYZ0aYvK7NNTe6Rmaog_zcS0LuDowiAvdoVg3XRWqRiJW/s1600-h/popcornballs.jpg"><img id="BLOGGER_PHOTO_ID_5259643774224886626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_IYzNfNdodwvViEHxjTFIb5gX2-FC1UEeE15Od0I7ffMUcb367FGuSca1bBSBEziFYOX-cnJLvAUJ2i1QB0AG_I32TNmcbVZYZ0aYvK7NNTe6Rmaog_zcS0LuDowiAvdoVg3XRWqRiJW/s400/popcornballs.jpg" border="0" /></a><br /><div></div><br /><p>MARSHMALLOW POPCORN BALLS<br />Melt 6 tablespoons butter. Add 3 cups miniature marshmallows and stir until melted.</p><br /><p>Blend 1/2 of 3-ounce package (3 tablespoons) raspberry jello or whatever flavor you would like depending on what color you would like.<br />Pour over 3 quarts popped popcorn. Mix well with buttered hands and form into balls. I usually mix with a spoon first as the jello mixture is quite hot and seems to be easier to mix throughout.</p><br /><p>Optional: Momma would sometimes mix in candy corn with the popcorn at Halloween...or red hots at Christmas..</p>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-5088262923924866239.post-43018024920536864972008-09-25T08:22:00.000-07:002008-09-25T08:34:49.697-07:00Coffee Can Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ura58e2jWT-mBXrePEDsrSfiV49DeY_yhyphenhyphen_qKqPcCUSS9e3YYx-EuA8KxD62v8fQd6dsUntU6MmYzLJZtpwJaQq0C8BnsxmxK5SHzoYobYGiffubtj9ZQZGXUrXblSOghrozgIugyCjI/s1600-h/2578.jpg"><img id="BLOGGER_PHOTO_ID_5249982392012295730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ura58e2jWT-mBXrePEDsrSfiV49DeY_yhyphenhyphen_qKqPcCUSS9e3YYx-EuA8KxD62v8fQd6dsUntU6MmYzLJZtpwJaQq0C8BnsxmxK5SHzoYobYGiffubtj9ZQZGXUrXblSOghrozgIugyCjI/s400/2578.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaty3RCStKa2g95kHk10eujyaDCTBJITTmqHCS7-w-1U6NaSNTzSC0rOqP0pZ69ApMNzLqc-bjn3-7jJpI1fy6MizSnKc0g7o_Lo0m7iUNz012SYZIFgzsVvHnoQTl9IJTkEW5601-i2X/s1600-h/bread.jpg"><img id="BLOGGER_PHOTO_ID_5249982256358570066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaty3RCStKa2g95kHk10eujyaDCTBJITTmqHCS7-w-1U6NaSNTzSC0rOqP0pZ69ApMNzLqc-bjn3-7jJpI1fy6MizSnKc0g7o_Lo0m7iUNz012SYZIFgzsVvHnoQTl9IJTkEW5601-i2X/s400/bread.jpg" border="0" /></a><br /><br /><div><strong><span style="color:#990000;"><span style="font-size:180%;">** USE A METAL COFFEE CAN TO BAKE THIS IN **</span></span></strong></div><div><strong><span style="color:#990000;"><span style="font-size:180%;"><br /></span>3 cups all purpose flour<br />1 T sugar<br />1 T salt<br />¼ tsp baking soda<br />1 pgk active yeast<br />1 cup creamed cottage cheese<br />¼ c water<br />1 T butter<br />1 egg<br />1 egg, slightly beaten<br /><br />In a large bowl, combine 1 cup of flour. Sugar, chopped onion, dillweed, salt and soda. Mix well and then add yeast. In a small saucepan, mix and heat the cottage cheese, water and butter. Add this mixture and 1 egg to the flour mixture and beat for about 3 minutes. Add the remaining flour and beat until the batter is very stiff. Kneading is not necessary.<br /><br />Cover and let rise in a warm spot until it has doubled in size – about an hour. Punch down and turn into a well buttered 2 pound coffee can. Begin preheating your oven to 350 degrees. Allow the batter to rise again for about 30 minutes (in a warm spot) – the batter should be 1/2 inch below can cover.<br /><br />Before baking, brush lightly with the slightly beaten egg. Bake for 35-40 minutes. Should tap hollow. If you are using an instant read thermometer, the internal temperature of the bread should be about 200 degrees.<br /><br />Cool in the coffee can for about 10 minutes then loosen the loaf around edge of can with a thin knife and slip it from the can and cool on a rack. Best eaten while warm and fresh. Also can slice and toast it, then butter it..MMMMMM good!</span></strong></div><div> </div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com4tag:blogger.com,1999:blog-5088262923924866239.post-23387511236036248962008-07-19T13:18:00.000-07:002008-07-19T13:29:39.135-07:00Mississippi Cornbread Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaydnKCa25lK8m_bmPlbMMbJP6VtnJeRXwAfKNsnsuXpuvS0T2bRdApJzodP0JA0tF7xr8DaYTNC57igMYj1hb1S9Mt7UYNNeEcnTRDltFFlkdys78fD66UlxurQ_E527cn597ihr_BVm0/s1600-h/cornbread-salad-sl-642233-l.jpg"><img id="BLOGGER_PHOTO_ID_5224824911442201714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaydnKCa25lK8m_bmPlbMMbJP6VtnJeRXwAfKNsnsuXpuvS0T2bRdApJzodP0JA0tF7xr8DaYTNC57igMYj1hb1S9Mt7UYNNeEcnTRDltFFlkdys78fD66UlxurQ_E527cn597ihr_BVm0/s400/cornbread-salad-sl-642233-l.jpg" border="0" /></a><br /><div><br /><div style="WIDTH: 475px; TEXT-ALIGN: left"><a href="http://www.slide.com/pivot?ad=1&tt=24&sk=2&cy=bl&th=20&id=288230376155886061&map=1" target="_blank"></a><a href="http://www.slide.com/pivot?ad=1&tt=24&sk=2&cy=bl&th=20&id=288230376155886061&map=2" target="_blank"></a></div></div><br /><p>1 8 1/2 oz cornbread mix</p><br /><p>1 1-oz. ranch style salad dressing mix</p><br /><p>1 8-oz sour cream</p><br /><p>1 c. mayonaise</p><br /><p>3 large tomatoes,chopped</p><br /><p>1/2 c chopped red pepper</p><br /><p>1/2 c. chopped green pepper</p><br /><p>1/2 c. chopped onion</p><br /><p>2 cans pinto beans, drained</p><br /><p>2 cans whole corn</p><br /><p>2 c. shredded cheese</p><br /><p>1 pkg. cooked and crumbled bacon</p><br /><p>Directions:</p><br /><p>Cook cornbread: Mix dressing mix and sour cream, mayonaise and set aside. Crumble 1/2 of the cornbread in bottom of dish. add 1 can pinto beans. Add 1/2 chopped pepper, onion on top of the beans, then the corn. Add 1/2 of the tomatoes, spread 1/2 of dressing mix over tomatoes, 1/2 of bacon on dressing, then cheese. Repeat layers cover. Cover and chill for 3 hours.</p>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com4tag:blogger.com,1999:blog-5088262923924866239.post-82350363705478221492008-06-27T21:36:00.000-07:002008-06-27T22:08:30.905-07:00Broccoli Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5-YFyyClVS3vIqxmWybIxkGlROlTMXCOR3RsXExx2XdsHJo44OiXkagZ8ELdu12McNu-8ga_epfBg-DgW-rZEO1tWhZVQcXpjJeld24IrrqHqGCq6uhmNiGfjBnS_-n77ilQAUw7iqs_/s1600-h/casserole-ck-479075-l.jpg"><img id="BLOGGER_PHOTO_ID_5216794700903685234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5-YFyyClVS3vIqxmWybIxkGlROlTMXCOR3RsXExx2XdsHJo44OiXkagZ8ELdu12McNu-8ga_epfBg-DgW-rZEO1tWhZVQcXpjJeld24IrrqHqGCq6uhmNiGfjBnS_-n77ilQAUw7iqs_/s400/casserole-ck-479075-l.jpg" border="0" /></a><br /><div></div><br /><p><strong>Ingredients<br /></strong>1 cup uncooked instant rice</p><br /><p>1/2 cup chopped onion </p><br /><p>1/4 cup fat-free milk </p><br /><p>4 ounces processed cheese, cubed (such as Velveeta ) </p><br /><p>2 tablespoons butter or stick margarine, softened </p><br /><p>2 (10-ounce) packages frozen chopped broccoli, thawed and drained </p><br /><p>1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted</p><br /><p><br />PreparationPreheat oven to 350°.</p><br /><p><br />Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. </p><br /><p>Bake at 350° for 45 minutes.</p>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-5088262923924866239.post-4051870477516686902008-05-19T18:57:00.001-07:002008-05-19T19:12:30.849-07:00Mediterranean Beef Steak-and-Salad Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdNTvXU9dKOuC4Ud4hfkiyyIpLoyfzx2rmHC7cnVzzRGohFygej4RnJex4_-R5O6C4tOkCiDwnisiX8YkXlSE3KdW1uuubEDheHzh-1jDSebRYZLrZ7qWUjWKbafuh7zfMkheLTzW5m2J/s1600-h/l_R114800.jpg"><img id="BLOGGER_PHOTO_ID_5202274344144998242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdNTvXU9dKOuC4Ud4hfkiyyIpLoyfzx2rmHC7cnVzzRGohFygej4RnJex4_-R5O6C4tOkCiDwnisiX8YkXlSE3KdW1uuubEDheHzh-1jDSebRYZLrZ7qWUjWKbafuh7zfMkheLTzW5m2J/s400/l_R114800.jpg" border="0" /></a><br />Servings: 4 Start to Finish: 30 minutes<br /><br />Ingredients<br />1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick<br />1/2 cup prepared balsamic vinaigrette<br />salt and pepper<br />4 individual prebaked pizza crusts (4 ounces each; 7-inch diameter)<br />1 package (8 ounces) Mediterranean escarole and leaf lettuce salad blend or European salad blend<br />1/2 cup chopped jarred roasted red peppers<br />1/2 cup crumbled herb-seasoned feta cheese<br /><br />Heat oven to 325°F. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. Repeat with 1 tablespoon vinaigrette and remaining beef. Season with salt and pepper.<br /><br />Place pizza crusts on baking sheet. Heat in 325°F oven 3 to 5 minutes or until warm.<br /><br />Meanwhile combine beef, salad greens, peppers, cheese and remaining vinaigrette; toss to combine. Divide salad evenly among pizza crusts.<br /><br />Cook's Tips: Recipe may be made with 1 pound beef top round steak; cut steak lengthwise in half, then crosswise into 1/8-inch thick strips.<br /><br /><span style="font-size:78%;">source : From Better Homes & Gardens Meal Ideas...</span>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com10tag:blogger.com,1999:blog-5088262923924866239.post-10196768766638159752008-05-07T06:10:00.000-07:002008-05-07T06:14:45.887-07:00Fanciful Fruit Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65H3v1WLMkCbKAe_UfJMdjVZFlr68unZjjG0YtP4EQwyDka8ajpK8YotuF_kkBMwA7ehCnA45vz9rLFUrI4SBohrEbfwIrkMdSVJENLUba3qPMjVViG4PdS_brx5ea8uUJz3rEc3g_uPo/s1600-h/r12133fp.jpg"><img id="BLOGGER_PHOTO_ID_5197623274939732098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65H3v1WLMkCbKAe_UfJMdjVZFlr68unZjjG0YtP4EQwyDka8ajpK8YotuF_kkBMwA7ehCnA45vz9rLFUrI4SBohrEbfwIrkMdSVJENLUba3qPMjVViG4PdS_brx5ea8uUJz3rEc3g_uPo/s400/r12133fp.jpg" border="0" /></a><br /><div></div><br />INGREDIENTS<br />1 roll (16.5 oz) refrigerated sugar cookies<br />1 package (8 oz) cream cheese, softened<br />1/3 cup sugar<br />1/2 teaspoon vanilla<br />1 cup fresh or canned peach slices, drained, cut into thinner slices<br />1 cup halved or quartered fresh strawberries<br />1 cup fresh or frozen blueberries<br />1/2 cup apple jelly<br /><br />DIRECTIONS<br />1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.<br /><br />2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.<br /><br />3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.<br /><br />4. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com8tag:blogger.com,1999:blog-5088262923924866239.post-74492365249183927752008-05-01T14:07:00.000-07:002008-05-01T14:13:40.291-07:00Carrot Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiutPP9y_l2aayrquu5Vq_aYe6U8iPI-OkXUNOB-CP_RFBuQPu8oPu1HtkWbbjP1X7aaotNh3Fd4aw8eXlrCdCdk0PjvCJGwKACWbppCpSDjBNEJaAb-sfzk6aAQIo4EjpeHEVzNu2rbT/s1600-h/th_pumpkin_carrot_cake_1.jpg"><img id="BLOGGER_PHOTO_ID_5195520577796437426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiutPP9y_l2aayrquu5Vq_aYe6U8iPI-OkXUNOB-CP_RFBuQPu8oPu1HtkWbbjP1X7aaotNh3Fd4aw8eXlrCdCdk0PjvCJGwKACWbppCpSDjBNEJaAb-sfzk6aAQIo4EjpeHEVzNu2rbT/s400/th_pumpkin_carrot_cake_1.jpg" border="0" /></a><br /><div>Bake 350°F 1 Hour<br />Ingredients:</div><br /><div>3C shredded carrots</div><br /><div>4 eggs</div><br /><div>2C sugar</div><br /><div>2C flour</div><br /><div>2 tsp salt</div><br /><div>2 tsp baking soda</div><br /><div>1C corn oil (add last)</div><br /><div><br />Procedure:</div><br /><div>Mix eggs and sugar. Then add shredded carrots. In a separate bowl sift dry ingredients together. Add to carrot mixture. Pour oil over all ingredients and mix.<br />Pour into greased 9” x 12” pan (or bundt pan) and bake.<br />Top with cream cheese icing.</div><br /><div><br />Cream Cheese Icing</div><br /><div><br />Ingredients:</div><br /><div>2 oz Cream cheese</div><br /><div>1 C Icing sugar</div><br /><div>1/4C butter</div><br /><div>1 tsp vanilla<br />Procedure: Combine ingredients and spread over carrot cake. </div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-5088262923924866239.post-17753692466469408032008-05-01T13:40:00.000-07:002008-05-01T13:57:36.329-07:00Old Time Caramel Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbacqZfMxB5ZugOhlCvFrUrSXPExgDb_HXvZRRx24qSGLniIrZL9MNC9xlHE5a1UJzt0JfULk9mYLVKr9Fw02882ysJtY_L019BcCMGOamORHwR1p0tG6p9mx-CeJ9VatlvbAVhJ2eaDdW/s1600-h/Caramel20Ice20Cream20Cake202.jpg"><img id="BLOGGER_PHOTO_ID_5195516450332865954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbacqZfMxB5ZugOhlCvFrUrSXPExgDb_HXvZRRx24qSGLniIrZL9MNC9xlHE5a1UJzt0JfULk9mYLVKr9Fw02882ysJtY_L019BcCMGOamORHwR1p0tG6p9mx-CeJ9VatlvbAVhJ2eaDdW/s400/Caramel20Ice20Cream20Cake202.jpg" border="0" /></a><br /><div><br /><br />1 c. sugar</div><br /><div>1 c. light brown sugar </div><br /><div>1 c. butter, creamed 4 eggs, separated</div><br /><div>2 2/3 c. all-purpose flour</div><br /><div>1 c. milk</div><br /><div>2 tsp. baking powder </div><br /><div>1/2 tsp. salt</div><br /><div>1 tsp. vanilla </div><br /><div><br />Icing: 1 tsp. vanilla 2 c. brown sugar 1 c. heavy cream 3 Tbsp. butter </div><br /><div><br />Sift sugars together. Cream butter; add egg yolks. Add together. Sift dry ingredients; add slowly to creamed mixture. Add milk and vanilla. Beat egg whites until stiff. Add together. Pour into 3 buttered and floured cake pans. Bake at 350 degrees for 25 minutes. Icing: Cook sugar and cream over medium heat until soft ball stage. Add vanilla and butter; beat until spreading consistency. Spread over tops and sides.</div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-5088262923924866239.post-67434226165046921322008-04-23T08:30:00.000-07:002008-04-23T08:35:36.158-07:00Vegetable Cassarole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArI1BMD65e_UdOH62R_ObBedcHWu-IVAaP2BlysGM6sjS2CJmLaja24Fur91oEdXpioTUGs4w0s0Mog2AHfd6mMwzkoyGtrplVG2p4N3F6F0jybKRvE9k5_UuBbPUTrobB4xBCr_oy6h1/s1600-h/zoom_24468.jpg"><img id="BLOGGER_PHOTO_ID_5192464403622654962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArI1BMD65e_UdOH62R_ObBedcHWu-IVAaP2BlysGM6sjS2CJmLaja24Fur91oEdXpioTUGs4w0s0Mog2AHfd6mMwzkoyGtrplVG2p4N3F6F0jybKRvE9k5_UuBbPUTrobB4xBCr_oy6h1/s400/zoom_24468.jpg" border="0" /></a> <strong>Ingredients:</strong><br /><p>1 can (26 ounces) Cream of Mushroom Soup </p><p>1 1/2 cups shredded Swiss cheese (6 ounces)</p><p>2/3 cup sour cream</p><p>1/4 tsp. ground black pepper</p><p>2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained</p><p>2 cans (2.8 ounces each) </p><p>French Fried Onions (2 2/3 cups)</p><p><strong>Directions:<br /></strong>In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.<br />Bake at 400°F. for 20 minutes or until hot.<br />Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.<br /></p>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-5088262923924866239.post-7139636502513553842008-04-12T19:51:00.000-07:002008-04-12T22:17:46.807-07:00Cinnamon Redhots Popcorn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoyHr72vzCSIVoS4FJ3HGGdbiV-KgqvFnSC78jQd6AuGAtC9-sIah6uaR0_iTYm3Zk3rB20dNkxca7jkXQlE5ZEa8myfHaKN-gcsjQ_bvcTMWwWH_LhDUfbwrVZn7l3CqFDSiGT_Kxo-i/s1600-h/cinnamon.jpg"><img id="BLOGGER_PHOTO_ID_5188594590782818418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoyHr72vzCSIVoS4FJ3HGGdbiV-KgqvFnSC78jQd6AuGAtC9-sIah6uaR0_iTYm3Zk3rB20dNkxca7jkXQlE5ZEa8myfHaKN-gcsjQ_bvcTMWwWH_LhDUfbwrVZn7l3CqFDSiGT_Kxo-i/s400/cinnamon.jpg" border="0" /></a><br /><div><br /><div style="WIDTH: 475px; TEXT-ALIGN: left"><a href="http://www.slide.com/pivot?ad=1&tt=24&sk=2&cy=bl&th=20&id=288230376155886061&map=1" target="_blank"></a><a href="http://www.slide.com/pivot?ad=1&tt=24&sk=2&cy=bl&th=20&id=288230376155886061&map=2" target="_blank"></a></div></div><br /><p>INGREDIENTS<br />2 tablespoons vegetable oil<br />1/2 cup unpopped popcorn<br />1/2 cup butter<br />2 tablespoons light corn syrup<br />2 (2.25 ounce) packages cinnamon red hot candies </p><br /><p><br />DIRECTIONS<br />Heat oil in a large pot or saucepan over medium-high heat. Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag.<br />Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. Heat, stirring occasionally until the candies have melted. Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.</p>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com3tag:blogger.com,1999:blog-5088262923924866239.post-45691550700755951832008-04-06T14:47:00.000-07:002008-04-06T14:53:27.096-07:00Buttermilk Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgONdjLlZ42LwlzaHsvDaWbTSztbTQVCTCIfkD5JUrO1JLzrWDf8ezoLaB2RYn3Qremo5mEo1NMn1I6vKbGT4mWTJu021h-hjl3c9V544J5uoyKYK4CCsHGcmPMZ9dVsKVLU8A_NRlDbz/s1600-h/roll.JPG"><img id="BLOGGER_PHOTO_ID_5186253676497234322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgONdjLlZ42LwlzaHsvDaWbTSztbTQVCTCIfkD5JUrO1JLzrWDf8ezoLaB2RYn3Qremo5mEo1NMn1I6vKbGT4mWTJu021h-hjl3c9V544J5uoyKYK4CCsHGcmPMZ9dVsKVLU8A_NRlDbz/s400/roll.JPG" border="0" /></a><br /><div><br /><div style="WIDTH: 475px; TEXT-ALIGN: left"><a href="http://www.slide.com/pivot?ad=1&tt=24&sk=2&cy=bl&th=20&id=288230376155886061&map=1" target="_blank"></a><a href="http://www.slide.com/pivot?ad=1&tt=24&sk=2&cy=bl&th=20&id=288230376155886061&map=2" target="_blank"></a></div></div><br /><p><br />INGREDIENTS:</p><br /><p><br />1 cup thick buttermilk, lukewarm<br />1 teaspoon sugar<br />1/4 teaspoon baking soda<br />3 tablespoons shortening<br />1 pkg. active dry yeast<br />2 1/2 cups sifted all-purpose flour<br />1 teaspoon baking powder<br />1 teaspoon salt</p><br /><p><br />PREPARATION:</p><br /><p>Mix together buttermilk, sugar, baking soda and shortening until shortening is softened. Add yeast to the mixture and stir to dissolve. Sift together flour, baking powder and salt. Mix into buttermilk mixture gradually by hand (2 additions). </p><br /><p><br />Use an additional cup flour, if necessary, to make dough easier to handle. Turn dough onto lightly floured surface. Cover and let stand 10 minutes. Knead 8 to 10 minutes, until smooth and elastic. Shape into rolls and place in greased baking pan or on greased baking sheet; cover with a dampened cloth and let rise at about 85° until double in bulk, about 1 1/4 hours. Bake at 400° for 15 to 20 minutes.Recipe makes about 15 to 20 buttermilk yeast rolls. </p>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-5088262923924866239.post-74692038632912363232008-04-02T10:07:00.000-07:002008-04-02T10:12:49.566-07:00Campbell's 15-Minute Chicken and Rice Dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QQ-eJ5l9cLZSKMu77UPQHvQDIJl2nFxUc0JHkD9ZhnSf-2T5Fe1d5V12DIb0P-sLWR9vJNlcqBojpDZmIsJ1CD16-GmCHHFyVUdLKjdFwxRkJ2c0Nvk6agYJzzfKNHKmKD5BWWH_TEtX/s1600-h/zoom_27173.jpg"><img id="BLOGGER_PHOTO_ID_5184696982780668082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QQ-eJ5l9cLZSKMu77UPQHvQDIJl2nFxUc0JHkD9ZhnSf-2T5Fe1d5V12DIb0P-sLWR9vJNlcqBojpDZmIsJ1CD16-GmCHHFyVUdLKjdFwxRkJ2c0Nvk6agYJzzfKNHKmKD5BWWH_TEtX/s400/zoom_27173.jpg" border="0" /></a><br /><div>INGREDIENTS<br />1 tablespoon vegetable oil<br />4 skinless, boneless chicken breasts<br />1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup<br />1 1/2 cups water<br />1/4 teaspoon paprika<br />1/4 teaspoon ground black pepper<br />2 cups uncooked instant white rice*<br />2 cups fresh or frozen broccoli flowerets<br />DIRECTIONS<br />Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.<br />Add soup, water, paprika and pepper. Heat to a boil.<br />Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 minutes or until chicken is done.<br />TIP<br />*For creamier dish, use 1 <span style="font-size:85%;">1/2</span> cups rice.</div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-5088262923924866239.post-40305753751239789712008-03-30T08:38:00.000-07:002008-03-30T09:11:24.016-07:00Mexican CornBread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56hTaetTI4V9kbgL1hJcMOb_HnJ1DCUiapVUTeufukG5v24OYOGLzzCwj9PApLkDbDivvugOE2BfMjUX8dN3ou50Qkp0vJTvsMuW7-ZEtgMz8IoNrOerK2YHmArvHyzpIoSeqjPHEmD9s/s1600-h/mexican.JPG"><img id="BLOGGER_PHOTO_ID_5183567689849661410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56hTaetTI4V9kbgL1hJcMOb_HnJ1DCUiapVUTeufukG5v24OYOGLzzCwj9PApLkDbDivvugOE2BfMjUX8dN3ou50Qkp0vJTvsMuW7-ZEtgMz8IoNrOerK2YHmArvHyzpIoSeqjPHEmD9s/s400/mexican.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhOcgp2qtdgtEo8Xso1kH4X39GTUaQlq21R824zQ3YT31PwXk672xW_0ovtuSDGKvdgS2SVxmySCQnYPds1aerQdO4YLZQRIDpadwhARp2OyVDCOZvEEx1qWFKbYmoMApWBFqoUrjNZM5/s1600-h/pix031308-017.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewH3ebY3pn2nSsp8LZkH4r00soW37h4174kfyYVCfzddVPshiYEQCdMbPuAyldI75Ct0JeDlt_30hX0WuPy1DhooAr4O78korFS9SjuZvurO0Zvof2xfrUWNx1AbXqkjj2osdJCfNzUlM/s1600-h/pix031308-022.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NTFYrwZqFwZROaXGKjZ0BWtGvxQpjdAwmiet3_7zpwQZcoDHgz2vcVt62XKWH1t1FHg7NGPrnOEgbDVdj6r8i8RcNEONdZQseMqqbie6OEyDaSbxiT2nS98Rip3jizPr4_MjhiBA8Ztd/s1600-h/done.JPG"><img id="BLOGGER_PHOTO_ID_5183567268942866386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NTFYrwZqFwZROaXGKjZ0BWtGvxQpjdAwmiet3_7zpwQZcoDHgz2vcVt62XKWH1t1FHg7NGPrnOEgbDVdj6r8i8RcNEONdZQseMqqbie6OEyDaSbxiT2nS98Rip3jizPr4_MjhiBA8Ztd/s400/done.JPG" border="0" /></a><br /><div>INGREDIENTS:</div><div>3 pkgs cornbread mix</div><div>2 pkgs bacon (already cooked)</div><p>2-3 cups of cheese (shredded)</p><p>2 green chilies, chopped 1 3/4 cup of corn</p><p>fresh jalapenos,sliced (optional)</p><p>DIRECTIONS:<br />Mix cornbread according to package directions. Mix together everything into the cornbread mix, except jalapenos. Pour into muffin cups. Place the jalapeno circle on top, slightly push down into mix. Bake at 350′ oven for 30-35 minutes or until golden brown. </p><p>Great with Chili or any soup!<br />Makes about 18, depending on your muffin cup size..</p></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com2tag:blogger.com,1999:blog-5088262923924866239.post-64077238375001032622008-03-27T17:29:00.000-07:002008-03-27T20:15:04.857-07:00Roasted Potatoes with Bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnG9BvnGC-CoDW0j2xReZhB5djUkaLkunWHIZrvLsPAZbsc45iQmF6C00YSXMteITpL2Su7hOq9fG2qokhYbCRJPVl4lS3gelsiUPmqgqJPRR49kGuoL4SqMW0yyOYzYnvY7eDjTZwSlW/s1600-h/Roasted_Red_Potatoes_with_Bacon_n_Cheese.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnG9BvnGC-CoDW0j2xReZhB5djUkaLkunWHIZrvLsPAZbsc45iQmF6C00YSXMteITpL2Su7hOq9fG2qokhYbCRJPVl4lS3gelsiUPmqgqJPRR49kGuoL4SqMW0yyOYzYnvY7eDjTZwSlW/s400/Roasted_Red_Potatoes_with_Bacon_n_Cheese.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5182625442744395458" /></a><br /><div>1/2 cup ranch dressing </div>1/2 cup shredded cheese <br />1/4 cup Real Bacon Bits<br />2 lb. small red bliss potatoes, quartered (about 6 cups)<br />1 Tbsp. chopped fresh parsley<br /><br />PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.<br />SPOON into lightly greased 13x9-inch baking dish; cover with foil.<br />BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com0tag:blogger.com,1999:blog-5088262923924866239.post-88672132217898885142008-03-17T20:13:00.000-07:002008-03-17T20:15:40.857-07:00Deviled Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg261MB8956PCMvF2pzOrAuRgdg5y1WszbA-PFLlL6xjFIEVxP53e8YX7xd_-G2ErOS3LbgBiEnptZHptWPGeoF6S6UdQjrBXQA7ytFESpJ9Vx49FfD_JK3iqvpbmcD9fmoslmz-LYaQsBh/s1600-h/HerbedDeviled20Eggs-lo.jpg"><img id="BLOGGER_PHOTO_ID_5178915035211926482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg261MB8956PCMvF2pzOrAuRgdg5y1WszbA-PFLlL6xjFIEVxP53e8YX7xd_-G2ErOS3LbgBiEnptZHptWPGeoF6S6UdQjrBXQA7ytFESpJ9Vx49FfD_JK3iqvpbmcD9fmoslmz-LYaQsBh/s400/HerbedDeviled20Eggs-lo.jpg" border="0" /></a><br /><div><strong><em>Ingredients:</em></strong></div><br /><div>18 eggs</div><br /><div>1/3 cup mayonnaise </div><br /><div>2 teaspoons yellow mustard </div><br /><div>1 teaspoon finely chopped onion</div><br /><div>3/4 teaspoon pickle relish </div><br /><div>1/2 teaspoon garlic salt </div><br /><div>1/8 teaspoon black pepper Paprika, parsley or sliced olives for garnish </div><br /><div><br /><a href="http://chefmom.com/cgi-bin/print.cgi?ID=176"></a><strong>Directions:</strong></div><br /><div></div><br /><div>Place the eggs in a large pot and add enough water to cover them; heat to boiling. When the water boils, remove the pot from the heat. Keep it covered and let sit for 20 minutes. Then drain the hot water and run cold water over the eggs. Let the eggs cool for 5 to 10 minutes. Peel the eggs carefully, then slice in half lengthwise. Remove the egg yolks to a medium-sized bowl. Set aside the whites on a plate. In the medium bowl, add the mayonnaise, mustard, garlic salt, onion, relish and pepper. Mix well. With a spoon, fill the cavity of each egg white half with the yolk mixture; yolk mixture should over-fill the egg. (Optionally, use a piping bag or a plastic sandwich bag with a hole cut in one corner to fill the eggs.) Serve immediately or cover and chill until ready to serve. Sprinkle with a quick dash of paprika, parsley or a sliced olive before serving. </div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com1tag:blogger.com,1999:blog-5088262923924866239.post-78448330845642254052008-03-12T14:40:00.000-07:002008-03-13T09:02:45.437-07:00Crockpot Peanut Candy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUw7LcJmfQDJc25K1gqTZ0haZZf0sFznPB6KnURfKEyxcSRzsprwwqagBFHbNMQBMcc2DsJfaWCsgh6Fx3hopjBwF94Th6qjrNDdrKXfQgHMVRncaapWXKBjyF6aVH5XyGYbHCoElPkSTI/s1600-h/sct.jpg"><img id="BLOGGER_PHOTO_ID_5177257319569590978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUw7LcJmfQDJc25K1gqTZ0haZZf0sFznPB6KnURfKEyxcSRzsprwwqagBFHbNMQBMcc2DsJfaWCsgh6Fx3hopjBwF94Th6qjrNDdrKXfQgHMVRncaapWXKBjyF6aVH5XyGYbHCoElPkSTI/s400/sct.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5OIEdPhSLLc1K_SZ0H5zr_HBvdY0ouWTCaclbKuIS5f4ZPx1C2vWAw1cKSplelab7-OvX3c18xNYdqwhJUr3drJ-W6Fq0FNpcI3pGngr4y0SkVXIr_YyNKFxNtcUHj4R-FTJwXNiSNLf/s1600-h/candy.JPG"><img id="BLOGGER_PHOTO_ID_5176976798075620002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5OIEdPhSLLc1K_SZ0H5zr_HBvdY0ouWTCaclbKuIS5f4ZPx1C2vWAw1cKSplelab7-OvX3c18xNYdqwhJUr3drJ-W6Fq0FNpcI3pGngr4y0SkVXIr_YyNKFxNtcUHj4R-FTJwXNiSNLf/s400/candy.JPG" border="0" /></a><br /><br /><div><strong>Ingredients<br /></strong>1(16ounce)package dry roasted salted peanuts </div><br /><div>1(16ounce)package unsalted dryroasted peanuts </div><br /><br /><div>1(12ounce)package semi-sweet chocolate bits<br />1(4ounce) German Chocolate Bars<br />32 ounces white almond bark </div><br /><br /><div><br /><strong>Directions</strong></div><br /><br /><div><strong><br /></strong>1 Put peanuts in bottom of crock pot; add other ingredients.<br />2 Cook on low setting for 1 1/2 to 2 hours.<br />3 Place rounded spoonfuls onto wax paper and allow to cool. </div><br /><br /><div></div>Join Us for Slow-Cooking Thursday through <a href="http://familycorner.blogspot.com/">Sandra's blog<br /></a><br /><div></div></div>Mississippi Songbirdhttp://www.blogger.com/profile/15907854032790118738noreply@blogger.com9