MISSISSIPPI MARKET BULLETIN Volume 99 Number 22 Lester Spell, Jr., D.V.M., Commissioner Jackson, Mississippi November 15, 2010 Mississippi Agriculture Commissioner Inducted Into National 4-H Hall of Fame By Andy Prosser Service of Mississippi State children visiting the museum. Director of Marketing University. He noted that the Spell earned a doctorate and Public Relations, MDAC 4-H program in Mississippi has in veterinary medicine from more than 100,000 members Auburn University and served Dr. Lester Spell, Jr., Missis- and is growing in numbers. In two years as a captain in the sippi’s Commissioner of Agri- 2002, Spell was instrumental United States Army. After ser- culture and Commerce, was in the allocating of land at the vice he then began his private inducted into the National 4-H Mississippi Agricultural, For- practice of veterinary medicine Hall of Fame on Octctober 8, estry, and Agricultural Avia- until he was elected to serve as 2010, for his lifetime achieve- tion Museum in Jackson for Mississippi’s Commissioner of ments and contributions to 4-H. the Mississippi 4-H Learning Agriculture and Commerce be- Commissioner Spell was one Center. The facility now pro- ginning in 1996. He has been of 16 people from across the United States inducted dur- vides 4-H educational oppor- elected to four consecutive ing the ceremony held at the tunities for more than 30,000 terms. Pictured left to right with Commissioner Spell at the 2010 National 4-H National 4-H Youth Conference Induction are the following: Morris Houston, Mississippi State Univer- Center in Chevy Chase, Mary- sity (MSU) 4-H Development Officer; Lenwood Brooks, staff member of Record Breaking Attendance land. Senator Roger Wicker’s office; Clara Spell, Commissioner Spell’s wife; Dr. Lester Spell, Jr.; Dr. Susan Holder, MSU State Program Leader for at the 151st MS State Fair 4-H; Dr. Greg Bohach, MSU Vice President for the Division of Agricul- ture, Forestry and Veterinary Medicine; and Harry Dendy, Vice-Chairman of Mississippi 4-H Board of Trustees. National 4-H Hall of Fame As a young 4-H member, Spell honorees are nominated grew up on his family’s farm in by their home states based Rankin County and through upon their exceptional lead- his work in 4-H earned trips ership at the local, state, to national 4-H events in national, and international Chicago and Washington, D.C. level. Other Mississippians “I will forever be grateful to present at the ceremony were my parents and 4-H leaders for Spell’s wife, Clara; Dr. Greg encouraging me and taking the Bohach, Mississippi State time to teach me the values University (MSU) Vice Presi- and skills that have served me dent for the Division of Agricul- well. 4-H gave me many oppor- Commissioner of Agriculture and Commerce Lester Spell; Jordan ture, Forestry and Veterinary tunities and experiences that I Whittle, Miss Hospitality 2010; and Clara Spell, wife of Commissioner Medicine; Dr. Susan Holder, would have never had other- Spell, are getting ready to officially cut the ribbon for the opening of the MSU State Program Leader wise. In my career I have tried 2010 Mississippi State Fair. Paul Smith, Mississippi Fair Commission member, and Mike Williams, North American Midway Entertainment, for 4-H; Morris Houston, MSU to repay that debt by support- were also on hand for the ribbon cutting. For 12 days, the combina- 4-H Development Officer; ing 4-H and taking the time to tion of excellent weather, first rate entertainment, mouthwatering fair Harry Dendy, Vice-Chairman of help and encourage young peo- food, and exciting rides helped to boost attendance drawing a record Mississippi 4-H Board of Trust- ple,” Commissioner Spell said. setting 673,098 people. This year’s attendance is the most since Hur- ees; and Lenwood Brooks, staff He also praised Mississippi’s ricane Katrina devastated the state just a mere six weeks prior to the member of Senator Roger 4-H program, which is admin- opening day of the 2005 state fair, which until now held the attendance Wicker. istered through the Extension record of 663,816 fairgoers. November 15, 2010 MISSISSIPPI MARKET BULLETIN Page 1 From Our Kitchen To Yours! ******************** A Distinctive Thanksgiving Meal from the Mississippi Farmers Market Cookbook DEEP FRIED TURKEY GIBLET GRAVY 1 10-pound turkey Turkey giblets & neck Lester Spell, Jr., D.V.M. 5 tablespoons favorite rub – or use injection to flavor 1 large onion – quartered 3 to 5 gallons peanut oil 3 stalks celery – cut into sticks Commissioner 4 eggs – boiled To measure appropriate amount of oil needed, place raw turkey in pot and 2 bay leaves Market Development cover with water. Remove turkey and mark the water level on outside of Salt to taste pot. This will be the fill line for oil, which will keep the oil from boiling Pepper to taste Division over – fill no more than 3/4 full. Wash bird inside and out and allow to 4-5 cups chicken broth Mississippi Department of drain. Inject turkey or use dry rub. Let sit until it gets to room tempera- Agriculture & Commerce ture. Turkey can be seasoned the day before cooking, refrigerated, and then Place all ingredients, except eggs, in saucepan. Bring to a boil; reduce heat let it sit until it gets room temperature. Seasoning will soak in and elevate and cook slowly until giblets are tender. Add more broth if needed. Drain P.O. Box 1609 the flavor. Heat oil in turkey fryer to about 350º. Insert hook into turkey and reserve broth. Discard celery and onion. Chop giblets and remove Jackson, MS 39215-1609 and carefully lower into hot oil. Turkey should be completely submerged. meat from neck bones. Cut up eggs and add with meat to broth. Add more www.mdac.state.ms.us Fry turkey 3 minutes per pound, plus an additional 5 minutes. Remove broth if necessary. Stir in about 2 tablespoons cooked dressing. If gravy is turkey from oil and drain. This turkey only takes 35 minutes to cook after too thin, mix 1 tablespoon cornstarch into 1/2 cup water and mix well. Stir oil is hot. slowly into the gravy the amount needed to thicken it. MISSISSIPPI MARKET BULLETIN P. O. Box 1118 WALDORF SWEET POTATO SALAD CORNBREAD SALAD Jackson, MS 39215-1118 Salad: 2 9-inch pans cornbread – cooked, cooled & crumbled 1/3 cup walnuts 8 slices bacon – cooked & crumbled Phone: 601-359-1155 3 cups raw sweet potatoes – peeled & grated 1 bell pepper – chopped Fax: 601-359-1260 1 medium red apple – unpeeled, cored & coarsely chopped 1 purple onion – chopped 1/2 cup celery – chopped 2 tomatoes – diced 1 rib celery – diced Email: 1/2 cup red seedless grapes – halved 1 pint mayonnaise [email protected] 1/3 cup crumbled blue cheese – optional Red leaf lettuce leaves – optional Mix together all ingredients and put in large salad bowl; cover and refriger- Website: Dressing: ate. Note: This salad keeps several days in refrigerator. It is even better www.msmarketbulletin.org 2 tablespoons vegetable oil after 2 days. Serves 8-12. 3 tablespoons apple juice Claude Nash 1 tablespoon plus 1 teaspoon white wine vinegar Editor 1 teaspoon sugar PECAN CRUSTED BROWNIE PIE [email protected] 1/2 teaspoon salt 1 1/2 cups graham cracker crumbs Toast walnuts in an oven or toaster oven at 350º until golden, about 10 min- 1 cup ground pecans Denise Brewer utes. Cool. Place all salad ingredients in a bowl. To make dressing, whisk 3 tablespoons melted oleo Karen Rogers all ingredients to blend. Pour over salad and toss well. If desired, serve on 1 egg white – slightly beaten red leaf lettuce leaves. Yield: 8 servings. 1 can sweetened condensed milk Jennifer Weaver 1 8-ounce package cream cheese – softened April Wilson 1 16-ounce tub frozen whipped topping – thawed Market Bulletin Staff CUT GREEN BEANS IN ROSEMARY 1 13 x 9- pan baked brownies – crumbled 1 cup pecans – toasted & chopped 1 12-ounce jar ice cream topping – thick chocolate sauce Andy Prosser 1 pound mature green beans 1 tablespoon butter Bureau Director 3 scallions, including tender greens – chopped Mix together graham cracker crumbs, pecans, oleo, and egg white in a large [email protected] 1 tablespoon chopped fresh rosemary or 1 teaspoon dried bowl. Press evenly in 2 pie plates. Bake in preheated 350º oven for 5-7 min- 2 teaspoons cider vinegar utes; set aside to cool. Combine cream cheese and condensed milk until Salt & pepper to taste smooth; chill in freezer 10-15 minutes. Gently fold in whipped topping. Donna West Crumble brownies in bottom of each pie shell. Layer 1/4 of pie mixture Division Director Break off the stem cords of beans and discard. Cook beans rapidly in lightly over brownies; drizzle with chocolate sauce, and sprinkle with pecans. Re- salted water for about 8-10 minutes. Drain and slice in 1/4 inch slices. peat layers, ending with pie mixture, chocolate sauce, and pecans. Freeze [email protected] pie until firm. Serve frozen or slightly thawed. Heat butter in heavy sauce pan, sauté the scallions a few seconds and add the vinegar. Stir and season to taste with salt and pepper. Michael Lasseter Recipes from the Mississippi Farmers Market Cookbook. Agricultural Projects Manager CRANBERRY SAUCE [email protected] 1 cup water 1 cup sugar Paige Manning 1 bag fresh cranberries Communications & Bring water and sugar to a boil and pour in cranberries. Stir to coat the Policy Advisor berries and simmer for 10 minutes. Remove from heat and cool mixture.