Mississippi Hometown Cookbook (Sample)

Do you find that the hardest part of cooking for your family is coming up with what to cook?

Great American Cookbooks can help make that so simple with easy-to-follow, delicious-tasting recipes from hometown cooks across the USA.

Our goal is to provide everyday recipes for the everyday cook. That is why we strive to select the best recipes using ingredients most cooks already have in their kitchen.

Just to give you an idea of the great cookbooks Great American has to offer, here is a small sample of Mississippi Hometown Cookbook.

Each book we produce is a full-color, top- quality cookbook with 200 to 300 wonderful family recipes. We also include interesting stories and articles that will bring you and your family hours of fun.

Thank you for taking the time to view this Great American Cookbook Sample. Mississippi Hometown Cookbook Tupelo Mississippi Hometown Cookbook

by Sheila Simmons and Kent Whitaker

Great American Publishers www.GreatAmericanPublishers.com toll-free 1.888.854.5954 Recipe Collection © 2011 by Great American Publishers

ALL RIGHTS RESERVED All rights reserved, including the right of reproduction in whole or in part in any form.

Great American Publishers 501 Avalon Way, Suite B • Brandon, MS 39047 www.GreatAmericanPublishers.com 1.888.854.5954

ISBN 978-1-934817-08-7

by Sheila Simmons & Kent Whitaker 10 9 8 7 6 5 Contents

Introduction ...... 7 Appetizers ...... 9 Bread & Breakfast ...... 31 Soups & Salads ...... 59 Vegetables & Side Dishes ...... 89 Beef & Pork ...... 115 Poultry ...... 133 Fish & Seafood ...... 149 Cookies & Candies ...... 165 Cakes & Cobblers ...... 187 Pies & Other Desserts ...... 215 Festivals by Month ...... 235 Index of People & Places ...... 236 Recipe Index ...... 243

Introduction

Mississippi. The Hospitality State. Birthplace of America’s Music. The South’s Warmest Welcome. Home. I’m a born-and-raised, been-here-all-my-life Mississippi girl. Kent’s father is an Ole Miss graduate who was also born and raised in Mississippi. Kent and his two brothers spent many lazy summer days swimming in Grenada Lake. Though he now resides in the Chattanooga area, much of Kent’s family still calls Mississippi home. For both of us, Mississippi is not simply a place, it’s our heritage. And Mississippi’s heritage is strong. The Magnolia State has served as home and inspira- tion to many famous authors: William Faulkner, Eudora Welty, and Willie Morris to name just a few. Mississippi, Birthplace of America’s Music, is where the blues, rock n’ roll, and country music were born. From blues legend B. B. King, to Elvis Presley “The King of Rock n’ Roll,” to Jimmie Rodgers “The Father of Country Music,” great music is an important part of Mississippi’s history. Today’s Mississippi offers diverse fun for everyone. There are outdoor adventures galore—hunting, fishing, horseback riding, golf, canoeing, bird watching, and more—in the unspoiled natural landscapes of the state. From museums to beaches, casinos to camping, baseball and football to motorcycle and car shows, there is great fun for every member of the family. Another important part of our heritage is family, and where there’s family in Mississippi, there is always great food. Any gathering is excuse enough to share food made from recipes handed down through generations of excellent family cooks. From spicy favor- ites like Mississippi Cajun Catfish, Crawfish Étouffée, and Zesty Butter Beans… to classic Southern cooking…Aunt Ceil’s Mississippi-Must Fried Corn, Mama’s Southern-Style Chicken ‘n Dumplings, Creamy Banana Pudding, or Tomato Gravy…to all-new down-home favor- ites like “Less Fat” Fried Baked Chicken, Southern Soul Bean Salad, Sweet Potato Candy, and Easy Coconut Cake…not to mention Belinda’s Biloxi Shrimp Cheese Grits, Hometown Chicken Salad, Granny’s Divinity, and Muscadine Cobbler. Mississippi music, cooking, and Southern hospitality all come together during the many festivals that are held throughout the state each year. And throughout this book, you’ll find information about fun, food-related festivals plus a complete listing of all Mississippi festivals in the back of the book. From Dudie Burger Festival in Tupelo to the Biloxi Seafood Festival, from Belzoni’s World Catfish Festival to Mississippi Pecan Festival in Beaumont, from Poplarville’s Blueberry Jubilee to Vardaman Sweet Potato Festival, to Mississippi Watermelon Festival in Mize, there is a celebration to suit every taste.

7 This fifth volume in our State Hometown Cookbook SerieS would not be possible without the generous support of many people. Kent and I spoke to friends, family and many more people throughout the state who generously shared their recipes, their stories, and their memories. Thank you to everyone associated with the food festivals and the Chambers of Commerce and the tourist bureaus who were ever patient and helpful. Our sincere gratitude goes to Brooke Craig, Anita Musgrove, and Krista Griffin who are forever working tirelessly behind the scenes, and to the rest of the Great American Team: Christy Campbell, Christy Jenkins, Courtney Rust, Kathryn Lang, Mikaela Patrick, Sheena Steadham, and Serena Neal. A very special thank you goes to Lacy Fikes, without you this book may have never made it to the printer, and to Corena Gill, former Mississippi girl. As forever and always, a big thank you goes to our families for their unwavering support: Ally and Macee; Roger, Ryan, and Nicholas—we couldn’t do it without you. Mississippi Hometown Cookbook is for Mississippi residents, visitors, transplanted natives or anyone who wants to experience the unique flavor of our state’s special food heritage. We hope you will enjoy this outstanding collection of down-home Southern recipes from hometown cooks across the state. Wishing you many happy kitchen memories,

Sheila Simmons & Kent Whitaker

“And we know that in all things God works for the good of those who love him, who have been called according to his purpose.” Romans 8:28 (NIV)

8 Appetizers

Natchez Trace Parkway Appetizers

Blueberry Smoothie

2 cups blueberries, fresh or frozen 8 ounces yogurt, any flavor 1 banana, peeled 1 cup milk, more if desired 1 tablespoon wheat germ, if desired Blend all ingredients until smooth and serve. Gulf South Blueberry Growers John Braswell, MSU-ES, Poplarville

Chef Jenard Wells’ Mango Salsa

Also good with diced red bell pepper and jicama.

1 ripe mango, peeled, pitted, and diced (about 1½ cups) ½ medium red onion, finely chopped 1 jalapeño pepper, minced (include ribs and seeds for a hotter taste, if desired) 1 small cucumber, peeled and diced (about 1 cup) 3 tablespoons chopped fresh cilantro leaves 3 tablespoons fresh lime juice salt and pepper to taste Combine all ingredients in a bowl. If the salsa is a little too hot or acidic for your taste, you can temper it by adding some diced avocado. Chef Jenard Wells originally from Michigan City, Mississippi

10 Mississippi Appetizers

Watermelon Salsa

½ small seedless watermelon, 1 yellow bell pepper, seeded and diced finely diced ½ red onion, diced 2 jalapeños, seeded and finely 1 red bell pepper, seeded and diced finely diced 1 bunch cilantro, chopped 1 green bell pepper, seeded and 2 limes, juiced finely diced ½ teaspoon salt In a large bowl, combine all ingredients. Sample salsa with a chip; adjust ingredients as needed. Serve with chips or on top of grilled chicken or fish. May also be served as a side salad. Richard “Monk” Morris Water Valley Watermelon Carnival

Water Valley Watermelon Carnival 1st Weekend in August Water Valley

Thousands attend Water Valley’s annual Water- melon Carnival the 1st weekend in August. Enjoy live music, watermelon seed-spitting contest, melon eating and throwing contests. Join the walk/run races. Shop over 125 craft booths and enter a BBQ contest including; Best Side, Dessert, Sauce, and Watermelon Dish. Stroll through the car show, show off your dance moves at the street dance, and be amazed as the fireworks pop. They also have a Queen presentation, the Biggest Melon contest, a Pet Parade, children’s games and FREE watermelon slices. 206 North Main Street • Water Valley, MS 38965 662.473.1122 • www.watervalleychamber.info

Hometown Cookbook 11 Appetizers

Yummy Easy Fruit Dip

1 (8-ounce) package cream cheese, softened 1 (13-ounce) jar marshmallow crème Any fruit you desire, such as apples, grapes, strawberries, and bananas Beat cream cheese and marshmallow crème until smooth; chill. Serve with fruit for dipping. Sara Albritton, Canton

Mississippi Watermelon Festival 3rd Weekend in July Mize

It's a time to eat all the watermelon you can handle at the annual Mississippi Watermelon Festival. You'll enjoy seed spitting and watermelon eating contests, live music and more. Since 1978, it’s been two days of family fun and entertainment you don't want to miss. If you are a regular, we'll see you there; if you've never been, well, there's plenty of shade and fun for the entire family. Bring your lawn chairs, sit a spell, sample some delicious, ripe, world-famous Smith County melons and enjoy some down home Southern hospitality. Y’all come see us 507 Cedar Street • Mize, MS 39116 877.790.9722 • www.mswatermelonfestival.com

12 Mississippi Appetizers

Sausage & Cream Cheese Rotel

1 pound ground sausage, hot or mild 4 (8-ounce) packages cream cheese, cubed 2 cups shredded sharp Cheddar cheese 2 (10-ounce) cans rotel tomatoes, hot or mild Brown sausage; drain. Add to slow cooker with cream cheese, Cheddar cheese and Rotel; mix. Cook on low, stirring occasionally, until melted and hot. Serve hot with tortilla chips. Mmmmm good. Krista Griffin, Carthage

April’s Meaty Crowd-Pleaser Dip

This is a party favorite amongst my friends. In fact, if I do not make it, I get racked with guilt from their overwhelming disappointment.

1 (8-ounce) carton whipped cream cheese spread 1 (4.25-ounce) can deviled ham (or corned beef) 2 stalks green onion, chopped 1 teaspoon Worcestershire sauce (or dash of soy sauce) ½ teaspoon mustard A few shakes salt and pepper A few shakes soul seasoning (or other season-all seasoning) Mix everything well and serve with wheat crackers, rod pretzels or other goodies of your choosing. Can be doubled. April Perea, Tupelo

Hometown Cookbook 13 Appetizers

BLT Dip

1 (8-ounce) package cream cheese, softened ¾ cup shredded romaine lettuce 2 plum tomatoes, seeded and chopped 4 slices bacon, cooked crisp, drained and crumbled Spread cream cheese in bottom of a 9-inch pie plate. Top with lettuce and tomatoes; sprinkle with bacon. Serve with snack crackers or vegetables. Leanne Townsend, Lena

Cheesy Ranch Chicken Dip

1 (12-ounce) can chicken 1½ tablespoons bacon bits 3 tablespoons sour cream 1 teaspoon mayonnaise ¼ cup shredded cheese ½ (1-ounce) packet dry ranch dressing mix Mix all ingredients well and serve with crackers. Krista Griffin, Carthage

14 Mississippi Appetizers

Catfish Dip

4 catfish fillets, cooked and flaked ¾ cup sour cream ½ cup picante sauce 1 (0.6-ounce) packet Good seasons italian dressing mix 2 tablespoons lemon juice Mix all ingredients well and chill. Serve with crackers. World Catfish Festival, Belzoni

World Catfish Festival 1st saturday in April Belzoni

The Annual World Catfish Festival is held the first Saturday in April each year in Beautiful Downtown Belzoni. Great live entertainment, crowning of Miss Catfish and Little Miss Catfish, Catfish Eating Contest, over 100 arts and crafts vendors, and great activities for the kids. FUN FOR THE ENTIRE FAMILY. 102 Castleman Street • Belzoni, MS 39038 800.408.4838 • 662.247.4838 • www.worldcatfishfestival.org

Hometown Cookbook 15 Appetizers

Spinach and Artichoke Dip with Catfish

1 (8.5-ounce) can artichokes, drained 1 (16-ounce) bag frozen chopped spinach, defrosted and drained 3 U.s. farm-raised catfish fillets, baked and flaked ¾ cup grated parmesan cheese, divided ½ cup diced green onions 1 cup mayonnaise 2 tablespoons chopped fresh garlic 1 teaspoon hot sauce salt and pepper to taste Preheat oven to 350°. Squeeze excess moisture out of artichokes and spinach. Combine them with the fish, ½ cup Parmesan and remaining ingre- dients; mix well. Transfer to a glass baking dish; sprinkle with remaining ¼ cup Parmesan. Bake 40 minutes or until hot in the middle and golden brown. Serve warm with your favorite crackers. The Catfish Institute, Jackson

Mushroom Dip

4 tablespoons butter ½ teaspoon salt 1 garlic clove, minced ¼ teaspoon pepper 1 pound mushrooms, sliced 1 cup sour cream 2 tablespoons chopped parsley Melt butter in saucepan; add garlic, mushrooms, parsley, salt and pepper. Cook until mushrooms are tender; remove from heat. Stir in sour cream. Serve with toast. Angelia Johnson, Morton

16 Mississippi Appetizers

Shrimp Dip

1 (10.75-ounce) can cream of shrimp soup 1 (8-ounce) can shrimp, chopped and drained (or fresh boiled shrimp, chopped) 1 (8-ounce) package cream cheese, softened ¼ cup finely chopped green bell pepper 2 tablespoons finely chopped onion Dash hot pepper sauce 1 tablespoon chopped fresh or dried parsley Blend all ingredients; refrigerate until ready to serve with crackers. Note: May substitute 8 ounces finely chopped celery for shrimp. Rita S. Franklin, Hattiesburg

Hometown Cookbook 17 Appetizers

Valerie’s Favorite Shrimp Dip

I used this recipe to get my daughter to try shrimp for the first time. We took the Biloxi Shrimping Trip offered by Living Marine Adventure Cruise and Valerie saw the catch of the day included dozens of live shrimp and blue crabs. She was amazed that people ate shrimp. That was two years ago and she still asks for this recipe whenever Spring Break comes around. You may need to reduce the cayenne pepper for your little one, but Valerie likes it spicy.

1 pound Mississippi Gulf shrimp 1 (8-ounce) package philadelphia cream cheese, softened 1 cup sour cream 1 teaspoon fresh chopped garlic 2 teaspoons Worcestershire sauce Juice from ½ lemon ½ teaspoon cayenne pepper 1 (8-ounce) can artichoke hearts 2 tablespoons chopped green onions sea salt to taste 2 sun-dried tomatoes for garnish Boil, peel and chop shrimp; rinse and set aside to dry. Combine cream cheese, sour cream, garlic, Worcestershire, lemon juice, cayenne pepper and artichoke hearts in a food processor until smooth. Remove to a serving bowl. Fold in shrimp. Sprinkle with green onions and sea salt; garnish with sun-dried tomatoes. Serve with bagel chips and/or warmed pita bread cut into triangles. Maureen & Valerie Wagner, Biloxi

18 Mississippi Appetizers

Mississippi Blue Crab Dip

1 (8-ounce) package cream cheese 1/8 cup mayonnaise (fat free will not work) 1 jalapeño, finely chopped 1 tablespoon Worcestershire sauce 1 pound Mississippi blue crabmeat 1/8 cup chopped green onions In a saucepan, combine first 4 ingredients and warm until completely blended. Gently stir in crab and onions. Heat until warm throughout. Serve warm with crackers. Roxanne Russell, Mississippi Department of Marine Resources

Crab Festival July 4th Weekend Bay st. Louis Our Lady of the Gulf Church in beautiful Bay St. Louis has hosted the Annual 4th of July Crab Fest since 1984. People come from near and far to feast on the best seafood around, listen to great live music, ride the exciting carnival rides, and browse through 100 arts & crafts booths to find that perfect keepsake. Rated the #1 Fest on the Coast by The Marquee and winner of the 2009 Hancock County Tourism Award, Crab Fest is a good time for the whole family 228 South Beach Boulevard • Bay St Louis, MS 39520 228.467.6509 • www.olgchurch.net

Hometown Cookbook 19 Appetizers

Clam Loaf Dip

1 round loaf sourdough bread 5 drops Louisiana hot sauce 3 (6.5-ounce) cans minced clams 3 teaspoons Worcestershire sauce ½ teaspoon clam juice ½ teaspoon sea salt 2 (8-ounce) packages cream 1 tablespoon lemon juice cheese, softened (may use Dash lime juice reduced fat) Remove top from bread loaf and save. Pull pieces of bread out of the loaf down to the hard crust, saving bread pieces. Combine remaining ingredients in a medium bowl; mix well. Carefully pour into hollowed-out sourdough loaf. Replace top crust and wrap in heavy-duty foil. Bake at 250° for 2 hours. Meanwhile, lightly toast reserved bread pieces. Serve stuffed bread on a plate surrounded by toasted bread pieces plus your favorite raw veggies for dipping. Maureen Wagner, Biloxi

20 Mississippi Appetizers

Shrimp Spread

½ pound shrimp, deveined and cooked ½ (8-ounce) package cream cheese, softened 1 teaspoon grated onion ½ teaspoon lemon juice ½ teaspoon Worcestershire sauce 1 tablespoon heavy cream ½ cup mayonnaise salt and pepper to taste Crumble shrimp with fingers or mash with fork; set aside. Combine cream cheese, onion, lemon juice, Worcestershire and cream. Add shrimp, mayonnaise, salt and pepper. Refrigerate several hours before serving. Serve on crackers or assorted breads. Mary McCuen, Jackson

Pickled Black-Eyed Peas

2 (16-ounce) cans black-eyed peas, drained and rinsed 2/3 cup vegetable oil ¾ cup white wine vinegar 1 small onion, diced or thinly sliced 1 garlic clove, minced ½ teaspoon salt 1/8 teaspoon pepper Stir together all ingredients; cover and chill at least 2 hours. Delicious as a dip with tortilla chips or as a side dish with cold roast beef and potato salad. Donna Monroe, Greenville

Hometown Cookbook 21 Appetizers

Oven-Roasted Salted Pecans

2 pounds (about 5 cups) pecans 5 tablespoons unsalted butter, melted 2 teaspoons kosher salt Preheat oven to 250°. Spread pecans on a rimmed baking sheet. Drizzle with butter and salt; toss well. Bake about 1 hour, stirring occasionally, until lightly toasted. Delma Frazier Rodabough Amory/McCool

22 Mississippi Appetizers

Buttered Pecans

3 tablespoons butter Dash Worcestershire sauce 4 cups pecan halves (not pieces) 2 tablespoons brown sugar Melt butter in a saucepan; add Worcestershire. Stir in pecans to fully coat. Sprinkle with brown sugar. Spread on a cookie sheet and bake at 300° until warm. Cool slightly before serving. For a spicy version, add hot sauce to taste (a dash or two). Harriett Whitaker, Grenada

Gramp's Nuts, Bolts and Screws

My grandmother Harriett made this recipe for my grandfather, Gramp (Eli Whitaker Senior). It was her version of the classic holiday mix. It makes a large amount, but can be halved with ease. – Kent

2 sticks butter 1 (14-ounce) box Wheat Chex 3 tablespoons Worcestershire cereal sauce 1 (12-ounce) box rice Chex cereal 2 tablespoons garlic salt 1 (16-ounce) bag pretzel sticks 2 tablespoons onion powder 2 cups Cheerios cereal 2 tablespoons celery seasoning 1 cup chopped pecans 2 teaspoons hot sauce Preheat oven 225°. Melt butter in saucepan. Add Worcestershire, garlic salt, onion powder, celery seasoning and hot sauce. In a large bowl, combine butter sauce with remaining ingredients; stir to mix well. Spread in a single layer on cookie sheets. Bake 1½ hours, turning often with a spoon. Bake until crisp; do not burn. Allow to cool slightly before serving. Harriett Whitaker, Grenada

Hometown Cookbook 23 Appetizers

Granny's Bacon Hot Cheese Straws

1 stick butter, softened 4 cups freshly shredded Cheddar cheese 2 cups self-rising flour 1 teaspoon salt 1 tablespoon hot sauce 2/3 cup small cooked bacon pieces ¼ teaspoon ground red pepper Combine all ingredients in a bowl; set aside to rise a few minutes. Place on a lightly floured surface. Break into balls and roll into thin straws. Bake at 350° on cookie sheets 20 to 25 minutes or until golden. Harriett Whitaker, Grenada

24 Mississippi Appetizers

Blue Cheese Mushrooms

24 fresh medium-size mushrooms ½ cup chopped green onions 1 tablespoon butter 1 (4-ounce) package blue cheese ½ (8-ounce) package cream cheese, cubed Preheat broiler. Remove stems from mushrooms; reserve caps. Chop stems and cook with onions in butter until soft. Stir in blue cheese and cream cheese; continue to cook until melted and well blended. Spoon into reserved mushroom caps. Broil 2 to 3 minutes or until brown.

Deviled Ham Finger Sandwiches

1 (8-ounce) package cream cheese, softened 1 (4.25-ounce) can deviled ham ¼ cup real mayonnaise 10 small stuffed green olives, finely chopped 36 slices white bread, crust removed Combine cream cheese, ham, mayonnaise and olives. Spread each of 18 bread slices with 2 teaspoons mixture. Cover with remaining bread slices. Cut each sandwich into quarters. Makes 72 finger sandwiches. Leanne Townsend, Lena

Hometown Cookbook 25 Appetizers

Stuffed French Bread

This is a very versatile dish. It makes a great dip by using the hollowed-out bread as a bowl, and torn pieces for dipping. Or slice bread into narrow pieces, and make finger sandwiches. Or slice bread into thicker pieces as a sandwich to be served with chips as a meal. Anyway you serve it, it will be a hit.

1 whole French bread loaf 1 (8-ounce) package deli-cut turkey, chopped 1 (8-ounce) package deli-cut ham, chopped 1 (8-ounce) package deli-cut roast beef, chopped 2 cups shredded Cheddar cheese 1 cup shredded swiss cheese 1 (8-ounce) package cream cheese, softened 3 tablespoons butter, melted 1 teaspoon garlic powder Chopped chives Cut French bread in half lengthwise. Hollow out bottom side of bread. Add bread pieces to a bowl with turkey, ham and roast beef. Add Cheddar cheese, Swiss cheese and cream cheese. Mix well. In a separate bowl, combine melted butter and garlic powder. Brush about three quarters of the garlic butter mixture on inside of both sides of French bread (leaving some for top). Stuff hollowed bottom side with meat mixture. Replace top. Brush top with remaining garlic butter mixture. Sprinkle with chives. Wrap in foil and bake at 325° for 30 minutes. Melissa Webb, Ludlow

26 Mississippi Appetizers

Mississippi Sin

1 loaf French bread 2 (8-ounce) packages cream cheese, softened 1 bundle green onions, chopped 1 (8-ounce) package ham, chopped 2 cups shredded cheese Worcestershire sauce to taste Cut a thin slice from top of bread; set aside. Hollow out bread loaf to ½ inch from edges, reserving bread pieces. Combine remaining ingredients and fill French bread. Cover with reserved top slice; wrap in foil. Bake at 350° for 1 hour. Serve with reserved bread cubes, crackers or potato chips. Jenny Harrell, Leesburg

Hometown Cookbook 27 Appetizers

Sausage Loaf

My mom used to make this all the time. I now make it a lot for get-togethers and everyone always asks for the recipe. It’s even good for breakfast with a little syrup.

1 loaf French bread (not sliced) 1 (1-pound) package Jimmy Dean sage sausage 1 (8-ounce) package shredded Cheddar cheese 2 tablespoons milk 1 to 2 tablespoons melted butter Garlic powder Slice a very thin top layer off the bread (save it for later) and then hull out the inside of the bread, saving half the breadcrumbs from the inside. It will look like a bowl. Brown sausage and drain. In a bowl, combine sausage, cheese and reserved breadcrumbs with milk, mixing well. Mash this mixture into the bread bowl and then place the top back on. Brush top with melted butter and sprinkle with garlic powder to taste. Bake at 350° about 20 minutes or until top is golden brown. Slice and serve D. J., Lena

28 Mississippi Appetizers

Pimento Cheese Spread

5 pounds mild Cheddar cheese, 2½ tablespoons tony Chachere’s grated Creole seasoning 1 (28-ounce) can diced pimentos, 2 tablespoons ground sweet basil undrained 2 tablespoons paprika 1½ quarts Dukes mayonnaise 2 tablespoons chopped basil leaves 5 ounces Worcestershire sauce 1 tablespoon tabasco sauce ½ teaspoon granulated garlic ½ teaspoon cayenne pepper 2 tablespoons ground black pepper Combine cheese, pimentos and mayonnaise in small batches and beat with stand mixer until smooth and cheese is broken into smaller pieces. Add remaining ingredients and blend very well. Spoon into airtight containers; refrigerate approximately 24 hours to allow seasonings to blend. Makes about 6½ pounds of spread for a minimum of 100 sandwiches. Rita S. Franklin, Hattiesburg

Pimento Cheese

This recipe belonged to my Mother, Elizabeth Wilson. We enjoy it n the summer months as a dip, and can be toasted on bread slices, too

1 (12-ounce) package shredded sharp Cheddar cheese 1 (12-ounce) package shredded mild Cheddar cheese 1 (4-ounce) jar pimentos 1 bunch green onions, chopped 1 cup chopped pecans 3 tablespoons sugar 1 cup (or more) mayonnaise Mix all ingredients together and chill. Use more mayonnaise if needed. Teresa Vanlandingham, Brandon

Hometown Cookbook 29 Appetizers

Cheese Ball

3 (8-ounce) packages cream cheese, softened 2 bunches green onions, chopped 1 tablespoon Worcestershire sauce 1 tablespoon Accent (no substitutions) ¼ tablespoon garlic salt 3 tablespoons mayonnaise 3 (2-ounce) packages deli-thin ham or beef, finely chopped Cream all together and shape into 1 large or 2 small balls. Keep refrigerated until ready to serve. Stacy Jones, Louise

Pineapple Cheese Ball

2 (8-ounce) packages cream cheese, softened 1 (8½-ounce) can crushed pineapple, drained 1½ to 2 cups chopped toasted pecans, divided ¼ cup finely chopped green bell pepper 2 tablespoons finely chopped onion 1 tablespoon seasoned salt In medium bowl, mix cream cheese with a fork until soft and smooth. Stir in pineapple and 1 cup toasted pecans. Add bell pepper, onion and salt. Shape into a ball. Roll in remaining pecans. Cover in plastic wrap and refrigerate overnight. Serve with Ritz crackers. Note: Toast pecans in 400° oven 5 minutes. Donna Monroe, Greenville

30 Mississippi Bread & Breakfast

Windsor Ruins, Port Gibson Bread & Breakfast

Hot Hushpuppies

1½ cups yellow cornmeal 1 egg, beaten ½ cup all-purpose flour ½ cup finely chopped onion 1 tablespoon baking powder 2 tablespoons minced 1 tablespoon salt jalapeño pepper 2/3 cup milk Mix all ingredients together in a bowl. Chill about 30 minutes. Spoon balls of dough into hot oil and fry until golden. Alan Wilson, Mississippi Gulf Coast

St. Ann's Catfish Festival May • Lizana

This festival is FUN for the entire family—games, silent auction, live auction, prize bingo (during the day Saturday and Sunday), carnival rides, and of course, FABULOUS FOOD… ESPECIALLY CATFISH, and more Live entertainment performs throughout the festival. This festival is NOT to be missed—one of the best on the Gulf Coast. 23529 Highway 53 • Gulfport, MS 39503 228.832.2560 • www.catholic-church.org/stann/fish.htm

32 Mississippi Bread & Breakfast

Hushpuppies

½ cup flour 2 cups cornmeal 2 teaspoons baking powder 1 small onion, finely chopped 1 tablespoon sugar 1 egg, beaten ½ teaspoon salt ¾ cup milk Sift together dry ingredients. Add onion, egg and milk; stir lightly. Drop by tablespoon into hot deep fat, frying only a few at a time until golden brown. Drain on paper towels. World Catfish Festival, Belzoni

Mississippi Gulf Oyster Fritters

1 cup flour ½ teaspoon pepper ½ teaspoon chopped parsley ½ teaspoon baking powder 2 cups fresh Mississippi Gulf oysters, drained and chopped 1 onion, minced 2 eggs, beaten Combine flour, pepper, parsley and baking powder. Add chopped oysters and onion; mix well. Add eggs; mix well. Drop by teaspoons into hot oil and fry until golden brown. If mixture appears too thin, add additional flour as needed.

Hometown Cookbook 33 Bread & Breakfast

Corn and Freshwater Prawn Fritters

Dolores & Steve Fratesi own Lauren Farms Freshwater Prawns in Leland, Mississippi, and offer this fantastic recipe for everyone to enjoy.

1 cup (16- to 21-count) prawns, peeled and deveined (uncooked) ½ cup flour 1 teaspoon salt ¼ teaspoon cayenne ¼ teaspoon black pepper 1½ teaspoons baking powder 1 tablespoon minced garlic 1 egg, separated 1 cup fresh yellow corn kernels ¼ cup minced green onion 1 tablespoon chopped fresh basil Oil for cooking Cut prawns into ¼-inch pieces; set aside. In a mixing bowl, combine flour, salt, cayenne, black pepper and baking powder with a fork or whisk. Add garlic; blend again. Whip egg white until stiff but still wet; set aside. Combine egg yolk, prawns, corn, green onion and basil. (Do not overmix as this will bruise corn kernels and make batter too wet.) Stir in flour mixture with a rubber spatula. Fold in the whipped egg white. Use 2 tablespoons as tools to form 1-inch fritters and drop in heated oil. Cook evenly (approximately 2 to 3 minutes). Test with a wooden skewer inserted into the center to make sure batter is cooked through. These fritters are good plain, or you can serve with a rémoulade or jalapeño tartar sauce. Makes 4 servings (approximately 1 dozen fritters). Delores & Steve Fratesi, Lauren Farms, Leland

34 Mississippi Bread & Breakfast

JoAnn's Cornbread Dressing

This is my mother-in-law’s recipe. She makes this during the holidays, and I’ve been asking for it for years. The only problem, it had never been written down. So in order to get it, I made it with her and wrote it down as we went. Cecile's southern Cornbread: ¼ cup shortening or vegetable oil 2 cups self-rising cornmeal 1½ cups buttermilk (or whole milk with ½ teaspoon vinegar) 1 egg Melt shortening or heat oil in an iron skillet in 425° oven. Meanwhile, mix remaining cornbread ingredients. Pour melted shortening into batter and stir. Cook in skillet approximately 25 minutes. Cool and crumble in food processor. Set aside. JoAnn's Cornbread Dressing: 1 to 2 chicken breasts, bone-in with skin 1 tablespoon salt ¼ teaspoon pepper ½ stick butter 4 slices bread, crumbled in food processor 1 stalk celery, finely chopped 1 small onion, finely chopped 1 teaspoon sage 2 teaspoons parsley flakes 2 eggs, beaten Boil chicken in water to cover with salt, pepper and butter until done (approximately 20 to 25 minutes). Reserve 4 cups broth. Cool chicken, and then cut into bite-size pieces. Combine chicken, crumbled bread, celery, onion, sage, parsley, reserved broth and crumbled cornbread; mix well. Check flavor and add more seasoning if desired. Add eggs. Mix very well; you can use a potato masher to break up the clumps. Bake in a 2-quart casserole approximately 30 minutes at 350°. Cecil & Randy Dunn, Hattiesburg

Hometown Cookbook 35 Bread & Breakfast

Nina's Cornbread Dressing

My mother made this recipe at Thanksgiving for several decades. Eventually, children and grandchildren were assigned dishes to bring for the family Thanksgiving meal. I was designated the cornbread dressing preparer. My mother gave me this recipe, and the next Thanksgiving’s cornbread dressing was a hit. So much so that I have made it many times for other communal meal occasions. Nowadays, during the fall and winter season when there is a community meal of any kind I often hear, “And Phil, would you bring your cornbread dressing?” By the way, there is never any left to take back home. Thanks Mother.

1 cup chopped onion 1 cup chopped celery Olive oil (or butter) 1 pan/skillet cooked cornbread, crumbled 4 pieces white bread, torn into small pieces 4 (14.5-ounce) cans chicken broth 1 (10.75-ounce) can cream of chicken soup 4 boiled eggs, chopped salt and pepper Sauté onions and celery in olive oil (or butter). Spray 9x13-inch baking pan with Pam. Mix crumbled cornbread and torn white bread in pan. Add broth, soup, onion, eggs and celery mixture. Add salt and pepper to taste; mix well. Bake at 350° until brown, about 45 minutes to 1 hour. Phil Hardwick, Jackson

36 Mississippi Bread & Breakfast

Executive Cornbread Dressing

10 cups crumbled cornbread 2/3 cup chopped parsley 8 cups toasted white bread pieces 1 teaspoon dry thyme 3 cups chicken broth (or 2 teaspoons fresh) 3 cups diced yellow onion 4 eggs, beaten 22/3 cups diced celery 4 hard-cooked eggs, chopped, 2 green bell peppers, diced optional 2½ sticks butter, divided (melt all 2 pints raw oysters, optional but 4 tablespoons) 1 pound smoked sausage, diced, 1 teaspoon dry sage, rubbed cooked, and drained, optional (or 2 teaspoons fresh) Preheat oven to 400° (or 350° convection). Soak cornbread and bread in broth. Cook onions, celery and bell peppers in 4 tablespoons butter until tender. Combine everything and place in greased pan. Bake 1 hour or until desired doneness. Serves 24. Chef Matt Huffman, Executive Chef for the Governor of Mississippi

Fried Hot Water Cornbread

2 cups self-rising white or yellow 1 tablespoon sugar cornmeal 1½ cups hot water 2 tablespoons flour Vegetable oil for frying 1 egg, beaten Combine cornmeal, flour, egg, sugar and hot water in large bowl. Heat vegetable oil in skillet until hot; reduce heat to medium. Place 1 heaping tablespoon cornmeal mixture for each patty in skillet. Fry 3 to 5 minutes or until golden brown; flip and repeat for other side. Cool on paper towels. Harriett Whitaker, Grenada

Hometown Cookbook 37 Bread & Breakfast

Mexican Cornbread

2 eggs, slightly beaten 1 teaspoon salt 1 cup buttermilk 2 tablespoons chopped ¼ cup oil green bell peppers 1 cup cream-style corn 2 hot peppers, chopped 1½ cups self-rising cornmeal 1 cup grated cheese, divided Mix all ingredients together, except cheese. Pour half into hot, greased 9x12-inch pan. Sprinkle with ½ cup cheese. Add remaining mixture and top with remaining cheese. Bake 25 minutes at 450°. Delma Frazier Rodabough, Amory/McCool

Granny's Sweet Cornmeal Muffins

¾ cup cornmeal 2 tablespoons shortening, 1¼ cups flour melted ½ teaspoon salt 1 cup milk 4 teaspoons baking powder 1 egg, beaten 2 tablespoons sugar ¼ teaspoon ground red pepper Sift dry ingredients together in a bowl. Add remaining ingredients and beat well. Pour into greased muffin tins and bake at 350° about 20 minutes. Harriett Whitaker, Grenada

38 Mississippi Bread & Breakfast

Carol's Crescent Rolls

The whole family gobbles these up each Thanksgiving. Make plenty

½ cup warm water (105° to 115°) 1 (¼-ounce) package active dry yeast 1/3 cup sugar, divided ½ cup milk ½ cup butter ¾ teaspoon salt 1 egg, beaten 4 cups (approximately) sifted flour, divided Use candy thermometer to get water to right temperature. Dissolve yeast and 1 tablespoon sugar in warm water; let stand 5 minutes. Stir to dissolve. Scald milk by cooking over medium heat until "skin" appears on the bottom. While milk is scalding, slice butter very thinly into a large bowl. Add remaining sugar and salt. Add hot milk; cool to lukewarm. Add yeast mixture, egg and 2 cups flour. Beat well. Add just enough additional flour to make a dough that does not stick to bowl. Beat well. Turn out onto floured board and knead lightly. Put in large bowl treated with nonstick spray. Turn to coat on all sides. Cover and let rise until doubled (about 1 hour). Divide dough in half. Roll each half out to form a 12-inch circle. Cut each circle into 12 pie-shaped pieces. Roll up from wide end and place on greased baking sheet, pointed end down. Let rise until doubled (about 30 minutes). Bake at 400° for 15 minutes. Cool on rack. If you plan to freeze and reheat them, bake only about 10 to 12 minutes. L. Randall "Randy" Finfrock and his sister Carol Virginia Toombs, Meridian

Hometown Cookbook 39 Bread & Breakfast

Cha-Cha's Yeast Rolls

My grandmother made the best yeast rolls. We called her Cha- Cha, and I treasure memories of cutting out the dough with her in her kitchen for special dinners such as Easter and Christmas.

½ cup shortening 2 cups milk 1 rounded teaspoon salt ½ cup plus 1 tablespoon sugar, divided 2 (¼-ounce) packages active dry yeast ¼ cup warm water (105° to 115°) 5 rounded cups flour, divided 1 teaspoon baking powder ½ teaspoon baking soda Butter, melted Heat shortening, milk, salt and ½ cup sugar until melted and well combined. Pour into stainless steel bowl; cool to warm, but not hot (about 110° to 115°). Dissolve yeast and 1 table- spoon sugar in warm water; let it soften. Stir into warm milk mixture. Add 3 cups flour and stir well. Cover and let rise until double (about 2 hours). Punch down with spoon or hands. Add remaining 2 cups flour (give or take ½ cup), baking powder and baking soda; mix well. Cover tightly; will keep in refrig- erator 7 days. Roll out dough as needed; cut in rounds, fold in half, top with melted butter. Allow to rise until doubled in size. Bake at 375° until brown. Fran Stallings Peacock, Jackson

40 Mississippi Bread & Breakfast

Fran's Favorite Cinnamon Rolls

Snow is very uncommon here in Mississippi, but when it does snow, there is nothing better than one of these cinnamon rolls with a hot cup of coffee.

½ stick butter plus 1 tablespoon butter, divided 2 tablespoons sugar 2 tablespoons ground cinnamon 1 recipe Cha-Cha’s Yeast rolls dough (see opposite page) ½ to ¾ cup chopped pecans, optional 2 tablespoons milk 1 teaspoon vanilla 1 to 2 cups powdered sugar Preheat oven to 375°. Melt ½ stick butter. In a separate bowl, combine sugar and cinnamon. Roll out half of dough to a rectangle ¼- to 1/8-inch thick. Pour half the melted butter on dough and smooth all over. Sprinkle half the cinnamon sugar mixture over butter. If desired, sprinkle half the nuts over cinnamon sugar. Roll up dough lengthwise and seal edge with a little water. Cut into slices 1 to 1½ inches thick. Place rolls flat on ungreased cookie sheet, about 1 to 2 inches apart. Repeat with remaining dough, butter, cinnamon sugar mixture and nuts. Allow to rise until doubled (about 1 hour). Bake 10 to 15 minutes, or until brown. Cool. To prepare icing, melt remaining 1 tablespoon butter in a deep microwave-safe bowl (I use a 2-cup measuring cup). Stir in milk and vanilla. Add powdered sugar, a little at a time, until desired consis- tency is achieved. Less powdered sugar makes a thinner glaze; more powdered sugar makes a thicker icing. Makes about 2 dozen. Fran Stallings Peacock, Jackson

Hometown Cookbook 41 Bread & Breakfast

Carol's Hot Cross Buns

My sister Carol makes this bread and it is wonderful for Easter breakfast or lunch.

¾ cup milk 1 egg, beaten ½ cup Crisco shortening ¾ cup currants 1/3 cup plus 1 tablespoon sugar, ½ teaspoon mace divided 3¼ cups flour 1 teaspoon salt 1 egg white, beaten ¼ cup warm water 1 cup powdered sugar 1½ (¼-ounce) packages active 2 tablespoons hot water dry yeast ½ teaspoon vanilla Scald milk over medium heat until a "skin" appears on bottom of pan. In large bowl, combine Crisco, 1/3 cup sugar and salt. Add hot milk; stir. Cool to lukewarm. Dissolve yeast and remaining 1 table- spoon sugar in warm water in a small bowl; let rest 5 minutes, and then stir. Add yeast mixture, 1 beaten whole egg, currants, mace and flour to milk mixture; blend well. Place in greased bowl, turning to coat on all sides. Cover with towel and let rise about 2 hours. Turn out onto floured board. Knead 1 minute. Form into 18 (2-inch) balls. Arrange in 2 (8x8-inch) greased baking pans about 1-inch apart. Snip a cross in top of each ball using greased shears. Brush with egg white. Cover with towel and let rise until doubled (about 1 hour). Heat oven to 350°. Bake 25 minutes or until done. Cool on wire rack. Fill cross with glaze made of powdered sugar, water and vanilla. L. Randall "Randy" Finfrock and his sister Carol Virginia Toombs, Meridian

42 Mississippi Bread & Breakfast

Pull-Apart Cheesy Onion Buns

Frozen yeast rolls, thawed and risen per package directions (3 to 5 hours) ½ pound cheese cubes 1 stick butter 1 (1.4-ounce) packet dry onion soup mix After yeast rolls have risen, slice in half. Wrap half a roll around each cheese cube, sealing completely. Melt butter in shallow pan. Stir in dry onion soup. Roll dough balls in butter mixture. Place in treated Bundt pan. Bake at 350° about 25 minutes (will be very brown on top). Cool, then pull apart to eat with your meal. Krista Griffin, Carthage

Best Nut Loaf

¾ cup sugar 1 egg, beaten 3 cups sifted all-purpose flour 1½ cups milk 3½ teaspoons baking powder 2 tablespoons oil 1½ teaspoons salt ¾ cup broken walnuts Preheat oven 350°. Sift dry ingredients together. In a separate bowl, combine egg, milk and oil; add to dry ingredients, mixing well. Stir in nuts. Turn into greased 9x5x3-inch loaf pan. Bake about 1 hour or until done. Remove from pan; cool. Alice Henderson, Florence

Hometown Cookbook 43 Bread & Breakfast

Pecan Pie Muffins

1 cup light brown sugar 2/3 cup melted butter ½ cup all-purpose flour 1 cup chopped pecans 2 eggs Preheat oven to 350°. Mix all ingredients in a bowl with a wooden spoon. Pour into greased mini muffin pan, filling each cup two-thirds full. Bake 12 to 15 minutes. Makes 2½ to 3 dozen. Delma Frazier Rodaboug Amory/McCool

Sugar 'n' Spice Blueberry Muffins

1 (7-ounce) package bran muffin mix, plus ingredients to prepare per package directions 1 cup fresh or frozen blueberries, rinsed and drained ½ teaspoon ground allspice ¼ cup butter or margarine ¼ cup sugar 1 teaspoon ground cinnamon Prepare muffin batter according to package directions. Gently fold in blueberries and allspice. Spoon into greased muffin pan, filling each cup two-thirds full. Bake as directed on package. Melt butter. In a separate bowl, combine sugar and cinnamon. Remove muffins from pan and, while hot, dip tops into melted butter and then into sugar mixture. Serve warm. Gulf South Blueberry Growers Ambers Blueberry Farm, Waynesboro

44 Mississippi Bread & Breakfast

Blueberry Butter

½ cup butter ¼ teaspoon allspice 2 tablespoons honey ¼ cup blueberries ¼ teaspoon cinnamon ¼ teaspoon nutmeg Dash orange zest Blend all ingredients in a blender and store in refrigerator. Serve on hot biscuits, homemade bread, toast and more. Gulf South Blueberry Growers Blue Tara Organic Blueberry Farm, Poplarville

Blueberry Jubilee 2nd saturday in June • poplarville

Blueberry Jubilee was originally born as an arts & crafts festival in 1984. It's the first and only festival in Poplarville. You can expect to enjoy live music, arts & crafts, food, car show, the 5k run, the pie eating contest, and of course the Blueberry Recipe Contest. This is an event you will not want to miss. It's family fun for all ages. 101 North Main Street - Poplarville, MS 39470 601.795.0578 • www.blueberryjubilee.org

Hometown Cookbook 45 Pies & Other Desserts

Quick and Easy Banana Pudding

This recipe is very special to me because it’s my daddy’s favorite dessert, and he likes it best when I make it.

1 (5.1-ounce) box vanilla instant pudding mix, plus ingredients to prepare per package directions 1 (8-ounce) tub Cool Whip 1 teaspoon vanilla flavoring sliced bananas, how ever many your heart desires 1 (12-ounce) box vanilla wafer cookies Prepare pudding per package directions. Stir in Cool Whip, vanilla and bananas; set aside. Line the bottom and sides of a glass serving dish with vanilla wafers. Pour pudding on top. Press more vanilla wafers around edges, leaving them sticking out the top. Chill before serve. Angelia Johnson, Morton

Rice Pudding

11/3 cups sugar 4 tablespoons butter 2 tablespoons flour 1½ cups cooked rice 2 cups milk 1 teaspoon vanilla 4 eggs, beaten Mix sugar, flour, milk and eggs; set aside. Melt butter in a separate bowl; add rice and vanilla and stir well. Combine both mixtures, stirring well. Pour into baking pan. Bake at 350° until golden brown. Joy Sumerall, Raymond

234 Mississippi Mississippi Food Festivals by Month

February September D’Iberville BBQ Throwdown Biloxi Seafood Festival 154 & Festival 136 Holy Family Seafood Festival 157 Mississippi Pecan Festival 225 March Muscadine Jubilee 212 D’Iberville BBQ Throwdown Wing Dang Doodle Festival 141 & Festival 136 Hog Wild Festival 173 October Delta Hot Tamale Festival 145 April Holy Family Seafood Festival 157 Annual Crawfish Music Festival 61 Pig Pickin’ 112 Bluegrass, Blues and BBQ Festival 127 Roast N Boast 94 Bolivar County Alumni Crawfish Boil 162 Catfish in the Alley 223 November Crossroads Chili Cook-Off 69 Vardaman Sweet Potato Festival 100 Philadelphia Ham Jam Arts Festival 130 World Catfish Festival 15 May Dudie Burger Festival 121 St. Ann’s Catfish Festival 32 June Blueberry Jubilee 45 Crystal Springs Tomato Fest 52 Desoto Shrine Club BBQ Festival 178 Red, White and Blueberry Festival 229 July Mississippi Watermelon Festival 12 Slugburger Festival, The 118 August Horn Lake Food Truck Festival 203 Water Valley Watermelon Carnival 11

Hometown Cookbook 235 Index of People & Places Aberdeen Bolivar County Alumni Crawfish Boil 162 Mary Ransom 125, 128, 131 Crawfish Boil 162 Albritton, Sara Bolton Apricot Nectar Cake 202 Virginia Hammond 64, 211 Yummy Easy Fruit Dip 12 Booneville Ambers Blueberry Farm Ruth Grisham 132 Sugar ‘n’ Spice Blueberry Muffins 44 Boyd, Jan Amory Mississippi Gulf Shrimp and Eggplant Delma Frazier Rodabough 22, 38, 44, 148, Casserole 161 176, 212 Brandon Robbie Pope 201 Anita Musgrove 47, 70, 204, 205 Sandra Neal 201 Chelsea Westbrook 110, 142 Annual Crawfish Music Festival 61 Little Family, The 175 Arnold, Bettye Lusk Luann Richardson 121, 213 Cous’n Bettye’s Mississippi Seafood Gumbo 60 Melissa Slay 116 Arnold’s Blueberry Farm Stephen Stolk 104 Blueberry Nut Crunch 229 Teresa Vanlandingham 29, 87, 116 Baldwin, Harry Braswell, John Mary Alice Bookhart’s Creole Lace Blueberry Smoothie 10 Cookies 172 Brown, Zula May Bay St. Louis Aunt Zue’s Butter Beans 111 Crab Festival 19 Byram Beaumont Donna Callendar Temple 113 Mississippi Pecan Festival 225 Shannon Pace 113 Beemon, Mary Canton Easy Chicken Spaghetti 145 Cypress Swamp, Natchez Trace Parkway 89 Red Skin Potato Salad 72 Harry Baldwin 172 Belzoni Sara Albritton 12 Catfish Women of America 164 Carter, Mary World Catfish Festival 15, 33 Mandarin Orange Pie 221 Biloxi Sausage & Biscuits 50 Annual Crawfish Music Festival 61 Carthage Belinda Johnston & Family 57, 160 Krista Griffin 13, 14, 43, 52, 103, 118, 230 Biloxi Seafood Festival 154 Tammy Peavy 109 Lorraine McCormick 130, 195 Catfish Institute, The 16 Mary Wagner 76 Honey Dijon Bacon Potato Salad 74 Maureen Wagner 20 Mississippi Cajun Catfish 155 Valerie 203 Spicy Asian Catfish with Stir-Fried Valerie Mabry 102, 114, 163 Vegetables 153 Valerie Wagner 18 Spinach and Artichoke Dip with Catfish 16 Village, The/El Pueblo Staff 67 Catfish in the Alley 223 Biloxi Seafood Festival 154 Catfish Women of America Blueberry Jubilee 45 Horseradish Sauce 164 Bluegrass, Blues and BBQ Festival 127 Cleveland Blue Tara Organic Blueberry Farm Bolivar County Alumni Crawfish Boil 162 Blueberry Butter 45 Pig Pickin’ 112 B&M Blueberry Farm Paula & Tascha’s Blueberry Dessert 228

236 Mississippi Index of People & Places

Clinton Aunt Ouida’s Chocolate Pie 217 Delores McMillian 82 Aunt Zue’s Butter Beans 111 Columbus Carol’s Crescent Rolls 39 Catfish in the Alley 223 Carol’s Hot Cross Buns 42 Roast N Boast 94 Carol’s Pumpkin Bread 46 Compere, Rose Mama Frock’s Lemon Meringue Pie 219 Chocolate Covered Caramels 183 Mama Frock’s Mississippi Meatloaf 123 Hometown Chicken Salad 78 Mama’s Southern-Style Chicken ‘N Martha Washington Candy 185 Dumplings 147 Mexican Corn Casserole 119 Mom’s Buttermilk Cake 188 Mexican Macaroni & Cheese 109 Shoepeg Corn Custard 106 Squash Casserole 94 Firklay Farms Corinth Dolly’s Blueberry Delight 230 Crossroads Chili Cook-Off 69 Fiscus, Brenda Hog Wild Festival 173 Mamaw’s EZ Peach Cobbler 214 Crab Festival 19 Wake-Up Breakfast Casserole 54 Crossroads Chili Cook-Off 69 Fletcher, Lance Crystal Springs Baked Mushroom Chicken 140 Crystal Springs Tomato Fest 52 Florence Cypress Swamp, Natchez Trace Parkway 89 Alice M. Henderson 43, 96 Davis, Betty Dana Gregory 224 Grandma Glover’s Chili Sauce 91 Ethel Mae Musgrove 206 Guber’s Old-Fashioned Coconut Pie 222 V. Rayburn 197 Delta Hot Tamale Festival 145 Forest Desoto Shrine Club BBQ Festival 178 Wing Dang Doodle Festival 141 D’Iberville Franklin, Rita S. D’Iberville BBQ Throwdown & Festival 136 Broccoli Salad Mold 87 D.J. Hospitality State Pound Cake 191 Homemade Chicken Soup 68 Pimento Cheese Spread 29 Sausage Loaf 28 Red Velvet Cake 200 Dudie Burger Festival 121 Dunleith Historic Inn 165 Shrimp Dip 17 Dunn, Cecil & Randy Fratesi, Dolores & Steve JoAnn’s Cornbread Dressing 35 Corn and Freshwater Prawn Fritters 34 Enterprise Freshwater Prawn Quesadillas & Chipotle Aunt Ouida 217 Sauce 158 Celia Ann Massingill 105 Fulton Lois Virginia Finfrock 106 Betty Davis 91, 222 L. Randall “Randy” Finfrock 105, 111 Bluegrass, Blues and BBQ Festival 127 Zula May Brown 111 Mitchell Family 227 Faulkner Glaab, Shirley A. Stephanie Jackson 71, 86, 156 Lebanese Salad 75 Finfrock, Lois Virginia Golden Mama Frock’s Lemon Meringue Pie 219 Anita Williamson 80 Mama Frock’s Mississippi Meatloaf 123 Samantha Williamson 72 Good Hope Mama’s Southern-Style Chicken ‘N Kristy Lepard 66, 120, 199, 231 Dumplings 147 Mary Beemon 72 Mom’s Buttermilk Cake 188 Greenville 21 Shoepeg Corn Custard 106 Delta Hot Tamale Festival 145 Finfrock, L. Randall “Randy” Donna Monroe 21, 30, 77, 104 Aunt Ceil’s Mississippi-Must Fried Corn 105

Hometown Cookbook 237 Index of People & Places

Gregory, Jill Dunn, Cecil & Randy 35 MawMaw’s Pound Cake for Jill 191 Gulf South Blueberry Growers 228 Grenada Rita S. Franklin 17, 29, 87, 191 Bessie Jackson 179, 185 Shirley A. Glabb 75 Frances Page 225 Henderson, Alice M. Francis Murray 107 Asparagus Casserole 96 Harriett Whitaker 23, 24, 37, 38, 56, 77, 80, Best Nut Loaf 43 82, 107, 128, 146, 179, 180 Chocolate Chip Cake 193 Mrs. Holcombe 92 Homemade Sweet Potato Pie 224 Griffin, Krista Sugar Cookies 168 Blueberry Crunch 230 Henderson, Francis Cheesy Ranch Chicken Dip 14 Chocolate Candy 184 Cheesy Ranch Mashed Potatoes 103 Chocolate Frosting 205 Pull-Apart Cheesy Onion Buns 43 Granny’s Divinity 186 Sausage & Cream Cheese Rotel 13 Hernando Tater Tot Casserole 118 Desoto Shrine Club BBQ Festival 178 Tomato Gravy 52 Nesbit Blueberry Plantation 190 Grisham, Ruth Hog Wild Festival 173 Sausage Boat 132 Holcombe, Mrs. Gulfport Mrs. Holcombe’s Hot Green Tomatoes 92 John Stamoulis 54 Holly Springs St. Ann’s Catfish Festival 32 Strawberry Plains Festival Hummingbird Tina Kennedy 54 Cake 208 Gulf South Blueberry Growers 10 Holy Family Seafood Festival 157 Ambers Blueberry Farm 44 Seafood Fest Oyster Wraps 157 Blueberry Chutney Salad 79 Hood, Lee Blueberry Nut Crunch 229 Daddy’s BBQ Southern Pecan Chicken 136 Blueberry Southern Pecan Beer Bread 48 Pound Cake 190 Horn Lake Blueberry Smoothie 10 Horn Lake Food Truck Festival 203 B&M Blueberry Farm 228 Huffman, Chef Matt 37 Dolly’s Blueberry Delight 230 Executive Cornbread Dressing 37 Nesbit Blueberry Plantation 190 Peach Cobbler 213 It Paula & Tascha’s Blueberry Dessert 228 Francis Henderson 184 Sugar ‘n’ Spice Blueberry Muffins 44 Jackson Gulf South Blue Berry Growers Catfish Institute, The 16, 74 Blueberry Butter 45 Hackett, Tory Fran Stallings Peacock 40, 51, 131 Squash Delight 95 Mary McCuen 21 Hammond, Virginia Mississippi State Capitol 59 Amaretto Cheesecake 211 Phil Hardwick 36 “Rags to Riches” Bean Soup 64 Jackson, Bessie Hardwick, Phil Bessie’s Fudge 185 Nina’s Cornbread Dressing 36 Easy Shortbread Squares 179 Harrell, Jenny Jackson, Irvin Mississippi Sin 27 Biloxi Bay Potato Salad 73 Harrison, Brittany Mississippi Red Snapper Soup 63 Chocolate Chip Cookie Dough Cake 194 Jackson, Stephanie Hattiesburg 17 Creamy Potato Cheese Soup 71 Arnold’s Blueberry Farm 229 Mom’s Mississippi Cornbread Salad 86 Bettye Lusk Arnold 60

238 Mississippi Index of People & Places

Our Favorite Chocolate Pie 216 Leesburg Stephanie’s Cinnamon & Spice Cookies 172 Jenny Harrell 27 Stephanie’s “Cock of the Walk” Fried Leland Catfish 156 Delores & Steve Fratesi 34, 158 Stephanie’s Easy Coconut Cake 199 Lauren Farms 34, 158 Stephanie’s Fried Apple Pies 226 Lena Stephanie’s Mississippi Mud Cookies 166 Amber Johnston 140 Johnson, Angelia Brenda Fiscus 54, 214 Mushroom Dip 16 Brittany Harrison 194 Quick and Easy Banana Pudding 234 Dayna Rose Johnson 134 Johnson, Dayna Rose D. J. 28 Drunk Chicken 134 D.J. 28, 68 Johnston, Amber Ellin Simmons 141 Easy Chicken Enchiladas 140 Lance Fletcher Johnston, Belinda & Family Leanne Townsend 14, 25, 49, 53, 105, 113, Belinda’s Biloxi Shrimp Cheese Grits 160 122, 168, 188, 194, 207, 210, 211 Mississippi Blues Fried Okra 93 Vicki Lyn Thomas 138, 139, 180 Momma’s Biloxi Breakfast Skillet 57 Lepard, Kristy Jones, Emily Easy Coconut Cake 199 Cynthia and Larry’s Marinated Shrimp 159 Hamburger Casserole 120 Jones, Stacy Hamburger & Chicken Soup 66 Cheese Ball 30 Punch Bowl Dessert 231 Spanish Delight 117 Linville, Dean Kennedy, Tina Marinated Cucumbers 91 Meema’s Almond Chicken 137 Little Family, The Meema’s Cheese Strata 54 Gene’s Lemon Cookies 175 Meema’s Shrimp Thermidor 160 Lou, Annie Peanut Butter Cake with PBC Frosting 196 Cheesy Rice Bake 108 Kiln Chicken Spaghetti 144 Lazy Magnolia Brewing Co. 48 Eggplant Supreme 96 Lee Hood 48 Louise Lauren Farms Stacy Jones 30, 117 Corn and Freshwater Prawn Fritters 34 Ludlow Freshwater Prawn Melissa Webb 26, 78, 101 Quesadillas & Chipotle Sauce 158 Lumberton Lazy Magnollia Brewing Co. Pearl River Blues Organic Farms 79 Daddy’s BBQ Southern Pecan Chicken 136 Mabry, Valerie Southern Pecan Beer Bread 48 Crabmeat Quiche 163 Lee, Damaris Crab Stuffed Potatoes 102 Demaris’ Crawfish Bisque Soup 61 Cranberry Mold 114 Demaris Lee’s Hot Fruit 114 Madison Demaris Lee’s King Ranch Chicken 139 Jill Gregory 191 Demaris Lee’s Pecan Praline Crunch 186 Massingill, Celia Ann Demaris Lee’s Pumpkin Cake 198 Aunt Ceil’s Spinach and Strawberry Mississippi-Must Fried Corn 105 Poppy Seed Salad 85 McCarthy, Linda Lee Family, The Marcus Mississippi Gulf Oyster Soup 62 Smack Ya White Chili 69 McCool Southern Soul Bean Salad 88 Delma Frazier Rodabough 22, 38, 44, 148, 176 Southern Soul Mustard Greens 98

Hometown Cookbook 239 Index of People & Places

McCormick, Lorraine Musgrove, Anita Lorraine’s French Meat Pie 130 Easy Banana Bread 47 Lorraine’s “Real” Mississippi Mud Cake 195 Lemon Jelly Cake 204 McCuen, Mary Seven-Minute Frosting 205 Shrimp Spread 21 Turnip Green Soup 70 McMillian, Delores Musgrove, Ethel Mae Grape Salad 82 Mama’s Fruit Cake 206 Mendenhall Natchez Rose Compere 78, 94, 109, 119, 183, 185 Dunleith Historic Inn 165 Meridian Neal, Sandra Carol Virginia Toombs 39, 42, 46 Robbie’s Red Velvet Cake 201 L. Randall “Randy” Finfrock 39, 42, 46, 105, Nesbit Blueberry Plantation 106, 111, 123, 147, 188, 217, 219 Blueberry Pound Cake 190 Michigan City Ocean Springs Chef Jenard Wells 10 Red, White and Mississippi Department of Marine Resources Blueberry Festival 229 Biloxi Bay Potato Salad 73 Oxford Irvin Jackson 63 Alexis Rather 101 Linda McCarthy 62 White Family, The 50 Mississippi Blue Crab Dip 19 Pace, Shannon Mississippi Gulf Oyster Soup 62 Slap Yo Mama Baked Beans 113 Mississippi Gulf Shrimp and Eggplant Page, Frances Casserole 161 Thelma’s Pecan Pie 225 Mississippi Red Snapper Soup 63 Pass Christian Roxanne Russell 19 Holy Family Seafood Festival 157 Mississippi Pecan Festival 225 Peacock, Fran Stallings Mississippi State Capitol 59 Cha-Cha’s Yeast Rolls 40 Mississippi Watermelon Festival 12 Fran’s Favorite Biscuits 51 Mitchell Family Fran’s Favorite Cinnamon Rolls 41 Grandmother’s Pumpkin Dessert 227 Fran’s Pork Florentine 131 Mize Pearl River Blues Organic Farms Mississippi Watermelon Festival 12 Blueberry Chutney Salad 79 Monroe, Donna Peavy, Tammy Creamy Banana Pudding 233 Macaroni Casserole 109 Magnolia Hominy Bake 104 Pelahatchie Marinated Rice Salad 77 Muscadine Jubilee 212 Pickled Black-Eyed Peas 21 Perea, April Pineapple Cheese Ball 30 April’s Meaty Crowd-Pleaser Dip 13 Morris, Richard “Monk” 11 Petal Watermelon Salsa 11 Demaris Lee 61, 85, 114, 139 Morton Philadelphia Angelia Johnson 16 Philadelphia Ham Jam Arts Festival 130 Tory Hackett 95 Pig Pickin’ Murray, Francis Pig Pickin’ Beans 112 The Murrays’ Mississippi Creole Rice 107 Pope, Robbie Muscadine Jubilee 212 Robbie’s Red Velvet Cake 201

240 Mississippi Index of People & Places

Poplarville Simpson, Pam Blueberry Jubilee 45 Cheese Grits 58 Blue Tara Organic Blueberry Farm 45 Crunchy Romaine Toss 83 Firkaly Farms 230 Easy Crab Soup 62 Gulf South Blueberry Growers 10 Rich, Chocolate Brownies 177 John Braswell 10 Strawberry Pretzel Dessert 232 Port Gibson Slay, Melissa Windsor Ruins 31 Stuffed Bell Peppers 116 Purvis Slugburger Festival 118 B&M Blueberry Farm 228 Southern Miss Golden Eagles Ransom, Mary Marcus Lee Family, The 98 Beef Pot Pie 125 Stamoulis, John Crockpot Pork BBQ 128 Meema’s Almond Chicken 137 Oven-Fried Pork Chops 131 Meema’s Cheese Strata 54 Rather, Alexis Meema’s Shrimp Thermidor 160 Sweet Potato Casserole 101 Peanut Butter Cake with PBC Frosting 196 Rather, Jane St. Ann’s Catfish Festival 32 Betty’s Easy Enchilada Pie 120 Starkville Rather, Kate Emily Jones 159 Tuna Burgers 164 Stolk, Stephen Rayburn, V. Grilled Fruit with Sweet and Sour Sauce 232 Heavenly Baby Ruth Cake 197 Succotash with a Twist 104 Raymond Sumerall, Joy Joy Sumerall 79, 88, 227 Corn Salad 88 Red, White and Blueberry Festival 229 Husband’s Delight 227 Richardson, Luann Rice Pudding 234 Hamburger Potato Skillet 121 Watergate Salad 79 Old-Fashioned Peach Cobbler 213 Temple, Donna Callendar Richland Slap Yo Mama Baked Beans 113 Dean Linville 91 Thomas, Vicki Lyn Ridgeland Cornflake Candy 180 Jimmie Saucier 65 Poppy Seed Chicken 139 Roast N Boast 94 Vicki’s Easy Chicken Nuggets 138 Rodabough, Delma Frazier Toombs, Carol Virginia Chess Squares 176 Carol’s Crescent Rolls 39 Huntington Chicken 148 Carol’s Hot Cross Buns 42 Mexican Cornbread 38 Carol’s Pumpkin Bread 46 Milky Way Pound Cake 192 Townsend, Leanne Muscadine Cobbler 212 Bacon Tomato Gravy 53 Old-Fashioned Sour Cream Pound Cake 189 BLT Dip 14 Oven-Roasted Salted Pecans 22 Bread Pudding with Whiskey Sauce 49 Pecan Pie Muffins 44 Butter Pecan Cake 188 Russell, Roxanne Corn Casserole 105 Mississippi Blue Crab Dip 19 Deviled Ham Finger Sandwiches 25 Saucier, Jimmie Dinner Special Meatloaf 122 Betty Bouffant’s Santa Fe Soup 65 Hot Fudge Lava Cake 194 Shaw Orange-Pineapple Cake 207 Annie Lou 96, 108, 144 Oreo Cheesecake 211 Simmons, Ellin Pineapple Casserole 113 Cheesy Chicken Rolls 141 Salsa Meatloaf 122 Strawberry Cake 210

Hometown Cookbook 241 Index of People & Places

Tupelo Webb, Melissa April Perea 13 Chicken Salad 78 Cathy Updegraff 90 Easy Beef Tips Over Rice 125 Dudie Burger Festival 121 Homemade Chicken Alfredo 142 Jane Rather 120 Roasted Parmesan Potatoes 101 Kate Rather 164 Stuffed French Bread 26 Updegraff Wells, Chef Jenard Cathy’s Bread & Butter Pickles 90 Chef Jenard Wells’ Mango Salsa 10 USCG Chef Jenard Wells’ Steak Fajitas 126 Meema’s Almond Chicken 137 “Less Fat” Fried Baked Chicken 137 Meema’s Cheese Strata 54 Stuffed Cabbage 134 Meema’s Shrimp Thermidor 160 Westbrook, Chelsea Peanut Butter Cake with PBC Frosting 196 Green Bean & Broccoli Casserole 110 USM Grilled Chicken Tacos 142 Marcus Lee Family, The 69 Whitaker, Harriett Smack Ya White Chili 69 Baked Fruit Salad 80 Southern Soul Bean Salad 88 Barbecued Ribs 129 Valerie Buttered Pecans 23 Chopped Apple Cake 203 Creamy Grape Salad 82 Vancleave Easy Shortbread Squares 179 Pam Simpson 58, 62, 177 Fried Hot Water Cornbread 37 Vanlandingham, Teresa Gramp’s Nuts, Bolts and Screws 23 Beef Stroganoff 124 Granny’s Bacon Hot Cheese Straws 24 Broccoli Salad 87 Granny’s Chicken Salad 77 Chocolate Chess Pie 218 Granny’s Sweet Cornmeal Muffins 38 Crawfish Étouffée 163 Granny’s Waffles 56 Mexican Casserole 116 Harriett’s Chocolate Sweet Peanuts 180 Pimento Cheese 29 M.E.’s Chicken Spaghetti 146 Strawberry Cake & Icing 209 The Murrays’ Mississippi Creole Rice 107 Talleronie Casserole 119 White Family, The Vardaman Sweet Potato Biscuits 50 Vardaman Sweet Potato Festival 100 Williams, Ida Village, The/El Pueblo Staff Coconut Pies 223 “Muy Bueno” Tortilla Soup 67 Williamson, Anita Wagner, Maureen MawMaw’s Easy Peach Salad 80 Clam Loaf Dip 20 Williamson, Samantha Healthy Mardis Gras Pasta Salad 76 Anita’s Crockpot Potato Soup 72 Wagner, Valerie Wilson, Alan Valerie’s Favorite Shrimp Dip 18 Hot Hushpuppies 32 Water Valley Wing Dang Doodle Festival 141 Richard “Monk” Morris 11 World Catfish Festival 15 Water Valley Watermelon Carnival 11 Catfish Amandine 155 Water Valley Watermelon Carnival 11 Catfish Dip 15 Watermelon Salsa 11 Catfish Parmesan 151 Waynesboro Catfish Supreme 150 Ambers Blueberry Farm 44 Catfish Vermouth 154 Gulf South Blueberry Growers 44 Hushpuppies 33 Smoked Catfish 150 Weight Watchers Catfish 152 Yazoo City Mary Carter 50, 221

242 Mississippi Index of Recipes

A Apricot Nectar Cake 202 April’s Meaty Crowd-Pleaser Dip 13 Almond: Artichokes: Blueberry Nut Crunch 229 Marinated Rice Salad 77 Catfish Amandine 155 Spinach and Artichoke Dip with Catfish 16 Catfish Parmesan 151 Valerie’s Favorite Shrimp Dip 18 Meema’s Almond Chicken 137 Asparagus Casserole 96 Amaretto Cheesecake 211 Aunt Ceil’s Mississippi-Must Fried Corn 105 Anita’s Crockpot Potato Soup 72 Aunt Ouida’s Chocolate Pie 217 Appetizers: Aunt Zue’s Butter Beans 111 April’s Meaty Crowd-Pleaser Dip 13 BLT Dip 14 B Blue Cheese Mushrooms 25 Bacon Tomato Gravy 53 Buttered Pecans 23 Baked Fruit Salad 80 Catfish Dip 15 Baked Mushroom Chicken 140 Cheese Ball 30 Bananas: Cheesy Ranch Chicken Dip 14 Blueberry Smoothie 10 Chef Jenard Wells’ Mango Salsa 10 Creamy Banana Pudding 233 Clam Loaf Dip 20 Easy Banana Bread 47 Deviled Ham Finger Sandwiches 25 Hummingbird Cake 208 Gramp’s Nuts, Bolts and Screws 23 MawMaw’s Easy Peach Salad 80 Granny’s Bacon Hot Cheese Straws 24 Punch Bowl Dessert 231 Mississippi Blue Crab Dip 19 Quick and Easy Banana Pudding 234 Mississippi Sin 27 Barbecued Ribs 129 Mushroom Dip 16 Bar Cookies: See Cookies Oven-Roasted Salted Pecans 22 BBQ Sauce, Grenada Mustard 127 Beans: Pickled Black-Eyed Peas 21 Aunt Zue’s Butter Beans 111 Pimento Cheese 29 Betty Bouffant’s Santa Fe Soup 65 Pimento Cheese Spread 29 Green Bean & Broccoli Casserole 110 Pineapple Cheese Ball 30 Hamburger & Chicken Soup 66 Sausage & Cream Cheese Rotel 13 Mexican Casserole 116 Sausage Loaf 28 Mom’s Mississippi Cornbread Salad 86 Shrimp Dip 17 Pig Pickin’ Beans 112 Shrimp Spread 21 “Rags to Riches” Bean Soup 64 Spinach and Artichoke Dip with Catfish 16 Red Beans with Rice 106 Stuffed French Bread 26 Slap Yo Mama Baked Beans 113 Valerie’s Favorite Shrimp Dip 18 Smack Ya White Chili 69 Watermelon Salsa 11 Southern Soul Bean Salad 88 Yummy Easy Fruit Dip 12 Apples: Succotash with a Twist 104 Apple Bread 47 Turnip Green Soup 70 Chicken Salad 78 Zesty Butter Beans 110 Chopped Apple Cake 203 Demaris Lee’s Hot Fruit 114 Stephanie’s Fried Apple Pies 226

Hometown Cookbook 243 RECIPE INDEX

Beef: See also Sausage Black Forest Cream Pie 220 Beef Pot Pie 125 BLT Dip 14 Beef Stroganoff 124 Blueberry: Betty Bouffant’s Santa Fe Soup 65 Blueberry Butter 45 Betty’s Easy Enchilada Pie 120 Blueberry Chutney Salad 79 Cheese Ball 30 Blueberry Crunch 230 Chef Jenard Wells’ Steak Fajitas 126 Blueberry Nut Crunch 229 Country Boy Steak Salad 84 Blueberry Pound Cake 190 Dinner Special Meatloaf 122 Blueberry Smoothie 10 Easy Beef Tips Over Rice 125 Dolly’s Blueberry Delight 230 Eggplant Supreme 96 Paula & Tascha’s Blueberry Dessert 228 Hamburger Casserole 120 Sugar ‘n’ Spice Blueberry Muffins 44 Hamburger & Chicken Soup 66 Blue Cheese Mushrooms 25 Hamburger Potato Skillet 121 Bread: See also Muffins Lisa’s Cabbage Casserole 97 Apple Bread 47 Macaroni Casserole 109 Best Nut Loaf 43 Mama Frock’s Mississippi Meatloaf 123 Bread Pudding with Whiskey Sauce 49 Mexican Casserole 116 Carol’s Crescent Rolls 39 Mexican Corn Casserole 119 Carol’s Hot Cross Buns 42 Murrays’ Mississippi Creole Rice, The 107 Carol’s Pumpkin Bread 46 Salsa Meatloaf 122 Cecile’s Southern Cornbread 35 Slap Yo Mama Baked Beans 113 Cha-Cha’s Yeast Rolls 40 Spanish Delight 117 Clam Loaf Dip 20 Stuffed Bell Peppers 116 Country Boy Steak Salad 84 Stuffed French Bread 26 Deviled Ham Finger Sandwiches 25 Talleronie Casserole 119 Easy Banana Bread 47 Tater Tot Casserole 118 Executive Cornbread Dressing 37 Belinda’s Biloxi Shrimp Cheese Grits 160 Fran’s Favorite Biscuits 51 Bessie’s Fudge 185 Fran’s Favorite Cinnamon Rolls 41 Best Nut Loaf 43 Fried Hot Water Cornbread 37 Betty Bouffant’s Santa Fe Soup 65 Gingerbread 48 Betty’s Easy Enchilada Pie 120 Granny’s Mississippi French Toast 55 Biloxi Bay Potato Salad 73 Granny’s Waffles 56 Birthday Surprise 81 Hot Hushpuppies 32 Biscuits: See Bread Hushpuppies 33 JoAnn’s Cornbread Dressing 35 Meema’s Cheese Strata 54 Mexican Cornbread 38 Mississippi Sin 27 Nina’s Cornbread Dressing 36 Pull-Apart Cheesy Onion Buns 43 Sausage & Biscuits 50 Sausage Boat 132 Sausage Loaf 28 Southern Pecan Beer Bread 48 Sweet Potato Biscuits 50 Wake-Up Breakfast Casserole 54 Bread Pudding with Whiskey Sauce 49

244 Mississippi RECIPE INDEX

Broccoli: Candied Sweet Potatoes 100 Broccoli-Cheese Soup 70 Candies: Broccoli Salad 87 Bessie’s Fudge 185 Broccoli Salad Mold 87 Caramel Corn 184 Crunchy Romaine Toss 83 Chocolate Candy 184 Green Bean & Broccoli Casserole 110 Chocolate Covered Caramels 183 Brownies: Chocolate Covered Watermelon Candy 182 Mint Chocolate Bars 178 Cornflake Candy 180 Rich, Chocolate Brownies 177 Demaris Lee’s Pecan Praline Crunch 186 Buttered Pecans 23 Granny’s Divinity 186 Butter Pecan Cake 188 Harriett’s Chocolate Sweet Peanuts 180 C Martha Washington Candy 185 Peanut Brittle 181 Cabbage: Sweet Potato Candy 183 Lisa’s Cabbage Casserole 97 Caramel Corn 184 Stuffed Cabbage 134 Caramel Pie 221 Vrazel’s Cilantro Slaw 157 Caramels, Chocolate Covered 183 Cakes: See also Cobblers Carol’s Crescent Rolls 39 Amaretto Cheesecake 211 Carol’s Hot Cross Buns 42 Apricot Nectar Cake 202 Carol’s Pumpkin Bread 46 Blueberry Pound Cake 190 Carrots: Butter Pecan Cake 188 Birthday Surprise 81 Cherry Pineapple Comfort Cake 202 Creamy Potato Cheese Soup 71 Chocolate Chip Cake 193 Glazed Carrots 98 Chocolate Chip Cookie Dough Cake 194 Healthy Mardis Gras Pasta Salad 76 Chopped Apple Cake 203 Mississippi Red Snapper Soup 63 Demaris Lee’s Pumpkin Cake 198 “Rags to Riches” Bean Soup 64 Easy Coconut Cake 199 Catfish: Heavenly Baby Ruth Cake 197 Catfish Amandine 155 Hospitality State Pound Cake 191 Catfish Dip 15 Hot Fudge Lava Cake 194 Catfish Lucie 152 Hummingbird Cake 208 Catfish Parmesan 151 Lemon Jelly Cake 204 Catfish Supreme 150 Lorraine’s “Real” Mississippi Mud Cake 195 Catfish Vermouth 154 Mama’s Fruit Cake 206 Mississippi Cajun Catfish 155 MawMaw’s Pound Cake for Jill 191 Smoked Catfish 150 Milky Way Cake 198 Spicy Asian Catfish with Stir-Fried Milky Way Pound Cake 192 Vegetables 153 Mom’s Buttermilk Cake 188 Spinach and Artichoke Dip with Catfish 16 Old-Fashioned Plum Cake 206 Stephanie’s “Cock of the Walk” Fried Old-Fashioned Sour Cream Pound Cake 189 Catfish 156 Orange-Pineapple Cake 207 Weight Watchers Catfish 152 Oreo Cheesecake 211 Cathy’s Bread & Butter Pickles 90 Cecile’s Southern Cornbread 35 Peanut Butter Cake with Cocoa Peanut Butter Cha-Cha’s Yeast Rolls 40 Frosting 196 Cheese Ball 30 Red Velvet Cake 200 Cheese Ball, Pineapple 30 Robbie’s Red Velvet Cake 201 Cheesecake, Amaretto 211 Stephanie’s Easy Coconut Cake 199 Cheesecake, Oreo 211 Strawberry Cake 210 Cheese Grits 58 Strawberry Cake & Icing 209

Hometown Cookbook 245 Recipe Index

Cheese Straws, Granny’s Bacon Hot 24 Chocolate Candy 184 Cheesy Chicken Rolls 141 Chocolate Chess Pie 218 Cheesy Ranch Chicken Dip 14 Chocolate Chip Cake 193 Cheesy Ranch Mashed Potatoes 103 Chocolate Chip Cookie Dough Cake 194 Cheesy Rice Bake 108 Chocolate Covered Caramels 183 Chef Jenard Wells’ Mango Salsa 10 Chocolate Covered Watermelon Candy 182 Chef Jenard Wells’ Steak Fajitas 126 Cherries: Chocolate Crinkle Cookies 167 Black Forest Cream Pie 220 Chocolate Frosting 205 Cherry Pineapple Comfort Cake 202 Harriett’s Chocolate Sweet Peanuts 180 Fruit Cake Cookies 174 Heavenly Baby Ruth Cake 197 Mama’s Fruit Cake 206 Hot Fudge Lava Cake 194 Chess Squares 176 Husband’s Delight 227 Chicken: Lorraine’s “Real” Mississippi Mud Cake 195 Baked Mushroom Chicken 140 Martha Washington Candy 185 Cheesy Chicken Rolls 141 Milky Way Cake 198 Cheesy Ranch Chicken Dip 14 Milky Way Pound Cake 192 Chicken Alfredo 143 Mint Chocolate Bars 178 Chicken Salad 78 Mississippi Mud Pie 218 Chicken Spaghetti 144 Oreo Cheesecake 211 Creole Chicken and Vegetables 148 Our Favorite Chocolate Pie 216 Daddy’s BBQ Southern Pecan Chicken 136 Peanut Butter Bars 179 Demaris Lee’s King Ranch Chicken 139 Peanut Butter Cake with PBC Frosting 196 Dixie Fried Chicken 135 Red Velvet Cake 200 Drunk Chicken 134 Rich, Chocolate Brownies 177 Easy Chicken Enchiladas 140 Robbie’s Red Velvet Cake 201 Granny’s Chicken Salad 77 Stephanie’s Mississippi Mud Cookies 166 Grilled Chicken Tacos 142 Chopped Apple Cake 203 Hamburger & Chicken Soup 66 Cinnamon Rolls, Fran’s Favorite 41 Clam Loaf Dip 20 Healthy Mardis Gras Pasta Salad 76 Cobbler: Homemade Chicken Alfredo 142 Mamaw’s EZ Peach Cobbler 214 Homemade Chicken Soup 68 Muscadine Cobbler 212 Hometown Chicken Salad 78 Old-Fashioned Peach Cobbler 213 Huntington Chicken 148 Peach Cobbler 213 JoAnn’s Cornbread Dressing 35 Coconut: “Less Fat” Fried Baked Chicken 137 Butter Pecan Cake 188 Mama’s Southern-Style Chicken ‘N Coconut Pies 223 Dumplings 147 Easy Coconut Cake 199 Meema’s Almond Chicken 137 Guber’s Old-Fashioned Coconut Pie 222 M.E.’s Chicken Spaghetti 146 Hawaiian Drop Cookies 171 “Muy Bueno” Tortilla Soup 67 Mama’s Fruit Cake 206 Poppy Seed Chicken 139 Martha Washington Candy 185 Smack Ya White Chili 69 Stephanie’s Easy Coconut Cake 199 Vicki’s Easy Chicken Nuggets 138 Cookies: See also Brownies Chili Sauce, Grandma Glover’s 91 Chess Squares 176 Chili, Smack Ya White 69 Chocolate Crinkle Cookies 167 Chocolate: Easy Shortbread Squares 179 Aunt Ouida’s Chocolate Pie 217 Fruit Cake Cookies 174 Bessie’s Fudge 185 Gene’s Lemon Cookies 175 Black Forest Cream Pie 220 Gingersnaps 169

246 Mississippi Recipe Index

Hawaiian Drop Cookies 171 Crabmeat Quiche 163 Mary Alice Bookhart’s Creole Lace Cranberry Mold 114 Cookies 172 Crawfish: Mint Chocolate Bars 178 Crawfish Boil 162 Peanut Butter Bars 179 Crawfish Étouffée 163 Potato Chip Cookies 171 Demaris’ Crawfish Bisque Soup 61 Praline Cookies 166 Creamy Banana Pudding 233 Snickerdoodles 170 Creamy Grape Salad 82 Creamy Potato Cheese Soup 71 Stephanie’s Cinnamon & Spice Cookies 172 Creole Chicken and Vegetables 148 Stephanie’s Mississippi Mud Cookies 166 Crockpot Pork BBQ 128 Sugar Cookies 168 Crunchy Romaine Toss 83 Tea Cakes 173 Cucumber: Corn: Cathy’s Bread & Butter Pickles 90 Aunt Ceil’s Mississippi-Must Fried Corn 105 Chef Jenard Wells’ Mango Salsa 10 Corn and Freshwater Prawn Fritters 34 Marinated Cucumbers 91 Corn Casserole 105 Cynthia and Larry’s Marinated Shrimp 159 Corn Salad 88 Crawfish Boil 162 D Demaris’ Crawfish Bisque Soup 61 Daddy’s BBQ Southern Pecan Chicken 136 Hamburger Casserole 120 Demaris’ Crawfish Bisque Soup 61 Hamburger & Chicken Soup 66 Demaris Lee’s Hot Fruit 114 Homemade Chicken Soup 68 Demaris Lee’s King Ranch Chicken 139 Macaroni Casserole 109 Demaris Lee’s Pecan Praline Crunch 186 Mexican Cornbread 38 Demaris Lee’s Pumpkin Cake 198 Desserts: See also Cakes, Candies, Cobblers, Mexican Corn Casserole 119 Cookies, Pies Mom’s Mississippi Cornbread Salad 86 Blueberry Crunch 230 Shoepeg Corn Custard 106 Blueberry Nut Crunch 229 Smack Ya White Chili 69 Creamy Banana Pudding 233 Spanish Delight 117 Dolly’s Blueberry Delight 230 Succotash with a Twist 104 Grandmother’s Pumpkin Dessert 227 Talleronie Casserole 119 Husband’s Delight 227 Cornbread: Paula & Tascha’s Blueberry Dessert 228 Cecile’s Southern Cornbread 35 Punch Bowl Dessert 231 Executive Cornbread Dressing 37 Quick and Easy Banana Pudding 234 Fried Hot Water Cornbread 37 Rice Pudding 234 Granny’s Sweet Cornmeal Muffins 38 Strawberry Pretzel Dessert 232 JoAnn’s Cornbread Dressing 35 Deviled Ham Finger Sandwiches 25 Mexican Cornbread 38 Dinner Special Meatloaf 122 Mom’s Mississippi Cornbread Salad 86 Dips: See Appetizers Nina’s Cornbread Dressing 36 Divinity, Granny’s 186 Cornflake Candy 180 Dixie Fried Chicken 135 Country Boy Steak Salad 84 Dolly’s Blueberry Delight 230 Cous’n Betty’s Mississippi Seafood Gumbo 60 Dressing: Crab: Executive Cornbread Dressing 37 Cous’n Betty’s Mississippi Seafood Gumbo 60 JoAnn’s Cornbread Dressing 35 Crabmeat Quiche 163 Nina’s Cornbread Dressing 36 Crab Stuffed Potatoes 102 Drunk Chicken 134 Easy Crab Soup 62 Dumplings, Mama’s Southern-Style Chicken Mississippi Blue Crab Dip 19 ‘N 147

Hometown Cookbook 247 Recipe Index

E Grandmother’s Pumpkin Dessert 227 Granny’s Bacon Hot Cheese Straws 24 Easy Banana Bread 47 Granny’s Chicken Salad 77 Easy Beef Tips Over Rice 125 Granny’s Divinity 186 Easy Chicken Enchiladas 140 Granny’s Mississippi French Toast 55 Easy Coconut Cake 199 Granny’s Sweet Cornmeal Muffins 38 Easy Crab Soup 62 Granny’s Waffles 56 Easy Shortbread Squares 179 Grapes: Eggplant Casserole, Mississippi Gulf Shrimp and 161 Chicken Salad 78 Eggplant Supreme 96 Creamy Grape Salad 82 Enchiladas, Easy Chicken 140 Grape Salad 82 Étouffée, Crawfish 163 Gravy: Executive Cornbread Dressing 37 Bacon Tomato Gravy 53 Grenada Country Sausage Gravy 53 F Tomato Gravy 52 Fajitas, Chef Jenard Wells’ Steak 126 Green Bean & Broccoli Casserole 110 Fish: See also Catfish Greens: Mississippi Red Snapper Soup 63 Southern Soul Mustard Greens 98 Fran’s Favorite Biscuits 51 Southern-Style Greens 99 Fran’s Favorite Cinnamon Rolls 41 Turnip Green Soup 70 Fran’s Pork Florentine 131 Grenada Country Sausage Gravy 53 French Toast, Granny’s Mississippi 55 Grenada Mustard BBQ Sauce 127 Freshwater Prawn Quesadillas & Chipotle Grilled Chicken Tacos 142 Sauce 158 Grilled Fruit with Sweet and Sour Sauce 232 Fried Green Tomatoes 92 Grits: Fried Hot Water Cornbread 37 Belinda’s Biloxi Shrimp Cheese Grits 160 Fritters: Cheese Grits 58 Corn and Freshwater Prawn Fritters 34 Grits Soufflé 57 Mississippi Gulf Oyster Fritters 33 Guber’s Old-Fashioned Coconut Pie 222 Frosting: Gumbo, Cous’n Betty’s Mississippi Seafood 60 Chocolate Frosting 193, 205 Peanut Butter Cocoa Frosting 196 H Seven-Minute Frosting 205 Ham: Fruit: See also specific fruit April’s Meaty Crowd-Pleaser Dip 13 Baked Fruit Salad 80 Cheese Ball 30 Chef Jenard Wells’ Mango Salsa 10 Cous’n Betty’s Mississippi Seafood Gumbo 60 Cranberry Mold 114 Deviled Ham Finger Sandwiches 25 Demaris Lee’s Hot Fruit 114 Mississippi Sin 27 Fruit Cake Cookies 174 Momma’s Biloxi Breakfast Skillet 57 Grilled Fruit with Sweet and Sour Sauce 232 “Rags to Riches” Bean Soup 64 Mama’s Fruit Cake 206 Southern-Style Greens 99 MawMaw’s Easy Peach Salad 80 Stuffed French Bread 26 Yummy Easy Fruit Dip 12 Turnip Green Soup 70 Fudge, Bessie’s 185 Hamburger Casserole 120 Hamburger & Chicken Soup 66 G Hamburger Potato Skillet 121 Gene’s Lemon Cookies 175 Harriett’s Chocolate Sweet Peanuts 180 Gingerbread 48 Hawaiian Drop Cookies 171 Gingersnaps 169 Healthy Mardis Gras Pasta Salad 76 Glazed Carrots 98 Heavenly Baby Ruth Cake 197 Gramp’s Nuts, Bolts and Screws 23 Homemade Chicken Alfredo 142 Grandma Glover’s Chili Sauce 91 Homemade Chicken Soup 68

248 Mississippi Recipe Index

Homemade Sweet Potato Pie 224 Meema’s Almond Chicken 137 Hometown Chicken Salad 78 Meema’s Cheese Strata 54 Hominy Bake, Magnolia 104 Meema’s Shrimp Thermidor 160 Honey Dijon Bacon Potato Salad 74 M.E.’s Chicken Spaghetti 146 Horseradish Sauce 164 Mexican Casserole 116 Hospitality State Pound Cake 191 Mexican Cornbread 38 Hot Fudge Lava Cake 194 Mexican Corn Casserole 119 Hot Hushpuppies 32 Mexican Macaroni & Cheese 109 Hummingbird Cake 208 Milky Way Cake 198 Huntington Chicken 148 Milky Way Pound Cake 192 Husband’s Delight 227 Mint Chocolate Bars 178 Hushpuppies 33 Mississippi Blue Crab Dip 19 Hushpuppies, Hot 32 Mississippi Blues Fried Okra 93 Mississippi Cajun Catfish 155 J Mississippi Gulf Oyster Fritters 33 JoAnn’s Cornbread Dressing 35 Mississippi Gulf Oyster Soup 62 Mississippi Gulf Shrimp and Eggplant L Casserole 161 Lebanese Salad 75 Mississippi Mud Pie 218 Lemon: Mississippi Red Snapper Soup 63 Apricot Nectar Cake 202 Mississippi Sin 27 Chess Squares 176 Momma’s Biloxi Breakfast Skillet 57 Gene’s Lemon Cookies 175 Mom’s Buttermilk Cake 188 Mom’s Mississippi Cornbread Salad 86 Lemon Jelly Cake 204 Mrs. Holcombe’s Hot Green Tomatoes 92 Mama Frock’s Lemon Meringue Pie 219 Muffins: “Less Fat” Fried Baked Chicken 137 Granny’s Sweet Cornmeal Muffins 38 Lisa’s Cabbage Casserole 97 Lorraine’s French Meat Pie 130 Pecan Pie Muffins 44 Lorraine’s “Real” Mississippi Mud Cake 195 Sugar ‘n’ Spice Blueberry Muffins 44 Murrays’ Mississippi Creole Rice, The 107 M Muscadine Cobbler 212 Macaroni Casserole 109 Mushrooms: Macaroni Salad 74 Baked Mushroom Chicken 140 Magnolia Hominy Bake 104 Beef Stroganoff 124 Mama Frock’s Lemon Meringue Pie 219 Blue Cheese Mushrooms 25 Mama Frock’s Mississippi Meatloaf 123 Cheesy Rice Bake 108 Mama’s Fruit Cake 206 Chicken Alfredo 143 Mama’s Southern-Style Chicken ‘N Dumplings 147 Chicken Spaghetti 144 Mamaw’s EZ Peach Cobbler 214 Crawfish Boil 162 Mandarin Orange Pie 221 Demaris’ Crawfish Bisque Soup 61 Mango Salsa, Chef Jenard Wells’ 10 Eggplant Supreme 96 Marinated Cucumbers 91 Meema’s Shrimp Thermidor 160 Marinated Rice Salad 77 Martha Washington Candy 185 M.E.’s Chicken Spaghetti 146 Mary Alice Bookhart’s Creole Lace Cookies 172 Mushroom Dip 16 MawMaw Davis’ Best Pecan Pie Ever 224 Spicy Asian Catfish with Stir-Fried MawMaw’s Easy Peach Salad 80 Vegetables 153 MawMaw’s Pound Cake for Jill 191 “Muy Bueno” Tortilla Soup 67 Meatloaf: Dinner Special Meatloaf 122 Mama Frock’s Mississippi Meatloaf 123 Salsa Meatloaf 122

Hometown Cookbook 249 Recipe Index

N Peanuts: Nina’s Cornbread Dressing 36 Harriett’s Chocolate Sweet Peanuts 180 Peanut Brittle 181 O Peas: Okra, Mississippi Blues Fried 93 Chicken Spaghetti 144 Old-Fashioned Peach Cobbler 213 Healthy Mardis Gras Pasta Salad 76 Old-Fashioned Plum Cake 206 Pickled Black-Eyed Peas 21 Old-Fashioned Sour Cream Pound Cake 189 Spicy Asian Catfish with Stir-Fried Orange: Vegetables 153 Cranberry Mold 114 Pecans: Healthy Mardis Gras Pasta Salad 76 Bread Pudding with Whiskey Sauce 49 Mandarin Orange Pie 221 Buttered Pecans 23 Orange-Pineapple Cake 207 Butter Pecan Cake 188 Oreo Cheesecake 211 Carol’s Pumpkin Bread 46 Our Favorite Chocolate Pie 216 Cherry Pineapple Comfort Cake 202 Oven-Fried Pork Chops 131 Chocolate Candy 184 Oven-Roasted Salted Pecans 22 Chocolate Chip Cake 193 Oysters: Chocolate Frosting 205 Executive Cornbread Dressing 37 Creamy Grape Salad 82 Mississippi Gulf Oyster Fritters 33 Crunchy Romaine Toss 83 Mississippi Gulf Oyster Soup 62 Daddy’s BBQ Southern Pecan Chicken 136 Seafood Fest Oyster Wraps 157 Demaris Lee’s Hot Fruit 114 P Demaris Lee’s Pecan Praline Crunch 186 Demaris Lee’s Pumpkin Crisp 198 Pasta: Fran’s Favorite Cinnamon Rolls 41 Beef Stroganoff 124 Gramp’s Nuts, Bolts and Screws 23 Chicken Alfredo 143 Granny’s Chicken Salad 77 Chicken Spaghetti 144 Granny’s Divinity 186 Hamburger Casserole 120 Grape Salad 82 Hamburger & Chicken Soup 66 Hawaiian Drop Cookies 171 Healthy Mardis Gras Pasta Salad 76 Mama’s Fruit Cake 206 Homemade Chicken Alfredo 142 Martha Washington Candy 185 Homemade Chicken Soup 68 Mary Alice Bookhart’s Creole Lace Huntington Chicken 148 Cookies 172 Macaroni Casserole 109 MawMaw Davis’ Best Pecan Pie Ever 224 Macaroni Salad 74 Milky Way Cake 198 M.E.’s Chicken Spaghetti 146 Milky Way Pound Cake 192 Mexican Macaroni & Cheese 109 Mississippi Mud Pie 218 Spanish Delight 117 Oven-Roasted Salted Pecans 22 Talleronie Casserole 119 Paula & Tascha’s Blueberry Dessert 228 Paula & Tascha’s Blueberry Dessert 228 Peaches: Pecan Pie Muffins 44 Baked Fruit Salad 80 Pimento Cheese 29 Blueberry Nut Crunch 229 Pineapple Cheese Ball 30 Mamaw’s EZ Peach Cobbler 214 Praline Cookies 166 MawMaw’s Easy Peach Salad 80 Rich, Chocolate Brownies 177 Old-Fashioned Peach Cobbler 213 Southern Pecan Beer Bread 48 Peach Cobbler 213 Peanut Butter Bars 179 Peanut Butter Cake with PBC Frosting 196

250 Mississippi Recipe Index

Stephanie’s Mississippi Mud Cookies 166 Plum Cake, Old-Fashioned 206 Sweet Potato Candy 183 Poppy Seed Chicken 139 Pork: See also Ham, Sausage Sweet Potato Casserole 101 Barbecued Ribs 129 Thelma’s Pecan Pie 225 BLT Dip 14 Watergate Salad 79 Pickled Black-Eyed Peas 21 Crockpot Pork BBQ 128 Pickles, Cathy’s Bread & Butter 90 Fran’s Pork Florentine 131 Pies: Granny’s Bacon Hot Cheese Straws 24 Aunt Ouida’s Chocolate Pie 217 Honey Dijon Bacon Potato Salad 74 Black Forest Cream Pie 220 Lorraine’s French Meat Pie 130 Caramel Pie 221 Oven-Fried Pork Chops 131 Chocolate Chess Pie 218 Potato Chip Cookies 171 Coconut Pies 223 Potatoes: See also Potato Salad, Sweet Potatoes Guber’s Old-Fashioned Coconut Pie 222 Anita’s Crockpot Potato Soup 72 Homemade Sweet Potato Pie 224 Beef Pot Pie 125 Lorraine’s French Meat Pie 130 Cheesy Ranch Mashed Potatoes 103 Mama Frock’s Lemon Meringue Pie 219 Crab Stuffed Potatoes 102 Mandarin Orange Pie 221 Creamy Potato Cheese Soup 71 MawMaw Davis’ Best Pecan Pie Ever 224 Dinner Special Meatloaf 122 Mississippi Mud Pie 218 Hamburger & Chicken Soup 66 Our Favorite Chocolate Pie 216 Hamburger Potato Skillet 121 Skillet Potato Pie 103 Lisa’s Cabbage Casserole 97 Stephanie’s Fried Apple Pies 226 Lorraine’s French Meat Pie 130 Thelma’s Pecan Pie 225 Mississippi Red Snapper Soup 63 Pig Pickin’ Beans 112 Momma’s Biloxi Breakfast Skillet 57 Pimento Cheese 29 “Rags to Riches” Bean Soup 64 Pimento Cheese Spread 29 Roasted Parmesan Potatoes 101 Pineapple: Skillet Potato Pie 103 Baked Fruit Salad 80 Tater Tot Casserole 118 Birthday Surprise 81 Turnip Green Soup 70 Cherry Pineapple Comfort Cake 202 Potato Salad: Cranberry Mold 114 Biloxi Bay Potato Salad 73 Demaris Lee’s Hot Fruit 114 Honey Dijon Bacon Potato Salad 74 Dolly’s Blueberry Delight 230 Lebanese Salad 75 Fruit Cake Cookies 174 Red Skin Potato Salad 72 Hawaiian Drop Cookies 171 Pot Pie, Beef 125 Hummingbird Cake 208 Poultry: See Chicken, Turkey Mama’s Fruit Cake 206 Praline Cookies 166 Pudding: MawMaw’s Easy Peach Salad 80 Creamy Banana Pudding 233 Orange-Pineapple Cake 207 Quick and Easy Banana Pudding 234 Pineapple Casserole 113 Rice Pudding 234 Pineapple Cheese Ball 30 Punch Bowl Dessert 231 Watergate Salad 79

Hometown Cookbook 251 Recipe Index

Pull-Apart Cheesy Onion Buns 43 Grape Salad 82 Pumpkin: Healthy Mardis Gras Pasta Salad 76 Carol’s Pumpkin Bread 46 Hometown Chicken Salad 78 Demaris Lee’s Pumpkin Cake 198 Honey Dijon Bacon Potato Salad 74 Grandmother’s Pumpkin Dessert 227 Lebanese Salad 75 Punch Bowl Dessert 231 Macaroni Salad 74 Q Marinated Rice Salad 77 MawMaw’s Easy Peach Salad 80 Quiche, Crabmeat 163 Mom’s Mississippi Cornbread Salad 86 Quick and Easy Banana Pudding 234 Red Skin Potato Salad 72 R Southern Soul Bean Salad 88 “Rags to Riches” Bean Soup 64 Spinach and Strawberry Poppy Seed Salad 85 Red Beans with Rice 106 Watergate Salad 79 Red Skin Potato Salad 72 Salsa, Chef Jenard Wells’ Mango 10 Red Snapper: See Fish Salsa Meatloaf 122 Red Velvet Cake 200 Salsa, Watermelon 11 Red Velvet Cake, Robbie’s 201 Sausage: Rice: Crawfish Boil 162 Beef Stroganoff 124 Executive Cornbread Dressing 37 Cheesy Rice Bake 108 Grenada Country Sausage Gravy 53 Easy Beef Tips Over Rice 125 Lisa’s Cabbage Casserole 97 Eggplant Supreme 96 Meema’s Cheese Strata 54 Marinated Rice Salad 77 Pig Pickin’ Beans 112 Mississippi Gulf Shrimp and Eggplant Red Beans with Rice 106 Casserole 161 Sausage & Biscuits 50 Mississippi Red Snapper Soup 63 Sausage Boat 132 Murrays’ Mississippi Creole Rice, The 107 Sausage & Cream Cheese Rotel 13 Red Beans with Rice 106 Sausage Loaf 28 Rice Pudding 234 Wake-Up Breakfast Casserole 54 Stuffed Bell Peppers 116 Seafood: See Catfish, Clams, Crab, Crawfish, Stuffed Cabbage 134 Shrimp, Tuna Rich, Chocolate Brownies 177 Seafood Fest Oyster Wraps 157 Roasted Parmesan Potatoes 101 Seven-Minute Frosting 205 Robbie’s Red Velvet Cake 201 Shoepeg Corn Custard 106 Rolls: See Bread Shrimp: Belinda’s Biloxi Shrimp Cheese Grits 160 S Biloxi Bay Potato Salad 73 Salads: Corn and Freshwater Prawn Fritters 34 Baked Fruit Salad 80 Cous’n Betty’s Mississippi Seafood Gumbo 60 Biloxi Bay Potato Salad 73 Cynthia and Larry’s Marinated Shrimp 159 Birthday Surprise 81 Freshwater Prawn Quesadillas & Chipotle Blueberry Chutney Salad 79 Sauce 158 Broccoli Salad 87 Meema’s Shrimp Thermidor 160 Broccoli Salad Mold 87 Mississippi Gulf Shrimp and Eggplant Chicken Salad 78 Casserole 161 Corn Salad 88 Shrimp Dip 17 Country Boy Steak Salad 84 Shrimp Spread 21 Creamy Grape Salad 82 Valerie’s Favorite Shrimp Dip 18 Crunchy Romaine Toss 83 Granny’s Chicken Salad 77

252 Mississippi Recipe Index

Skillet Potato Pie 103 Stephanie’s “Cock of the Walk” Fried Catfish 156 Slap Yo Mama Baked Beans 113 Stephanie’s Easy Coconut Cake 199 Slaw, Vrazel’s Cilantro 157 Stephanie’s Fried Apple Pies 226 Smack Ya White Chili 69 Stephanie’s Mississippi Mud Cookies 166 Smoked Catfish 150 Strawberries: Snickerdoodles 170 MawMaw’s Easy Peach Salad 80 Soups: Punch Bowl Dessert 231 Anita’s Crockpot Potato Soup 72 Spinach and Strawberry Poppy Seed Salad 85 Betty Bouffant’s Santa Fe Soup 65 Strawberry Cake 210 Broccoli-Cheese Soup 70 Strawberry Cake & Icing 209 Creamy Potato Cheese Soup 71 Strawberry Pretzel Dessert 232 Demaris’ Crawfish Bisque Soup 61 Stroganoff, Beef 124 Easy Crab Soup 62 Stuffed Bell Peppers 116 Hamburger & Chicken Soup 66 Stuffed Cabbage 134 Homemade Chicken Soup 68 Stuffed French Bread 26 Mississippi Gulf Oyster Soup 62 Succotash with a Twist 104 Mississippi Red Snapper Soup 63 Sugar Cookies 168 “Muy Bueno” Tortilla Soup 67 Sugar ‘n’ Spice Blueberry Muffins 44 “Rags to Riches” Bean Soup 64 Sweet Potatoes: Turnip Green Soup 70 Candied Sweet Potatoes 100 Southern Pecan Beer Bread 48 Homemade Sweet Potato Pie 224 Southern Soul Bean Salad 88 Sweet Potato Biscuits 50 Southern Soul Mustard Greens 98 Sweet Potato Candy 183 Southern-Style Greens 99 Sweet Potato Casserole 101 Spanish Delight 117 Spicy Asian Catfish with Stir-Fried Vegetables 153 T Spinach: Talleronie Casserole 119 Blueberry Chutney Salad 79 Tater Tot Casserole 118 Fran’s Pork Florentine 131 Tea Cakes 173 Freshwater Prawn Quesadillas & Chipotle Thelma’s Pecan Pie 225 Sauce 158 Tomato Gravy 52 Spinach and Artichoke Dip with Catfish 16 Tomato Gravy, Bacon 53 Tuna Burgers 164 Spinach and Strawberry Poppy Seed Salad 85 Turkey: Squash Casserole 94 Squash Delight 95 Smack Ya White Chili 69 Stephanie’s Cinnamon & Spice Cookies 172 Southern Soul Mustard Greens 98 Stuffed Cabbage 134 Stuffed French Bread 26 Turnip Green Soup 70 V Valerie’s Favorite Shrimp Dip 18 Vegetables: See specific vegetable Beef Pot Pie 125 Fried Green Tomatoes 92 Mrs. Holcombe’s Hot Green Tomatoes 92 Vicki’s Easy Chicken Nuggets 138

Hometown Cookbook 253