Now you're cooking: it's time to turn the tables as we present the winners of the first Mississippi Magazine Recipe Contest.For great cooks, inspiration comes from many different sources. After Kim Kim orphan wanders streets of India with lama. [Br. Lit.: Kim] See : Adventurousness Waters of Meridian Meridian (mərĭd`ēən), city (1990 pop. 41,036), seat of Lauderdale co., E Miss., near the Ala. line; settled 1831, inc. 1860. first tried a sweet flan appetizer at a party, she knew she wanted to try to re-create re-cre·ate tr.v. re-cre·at·ed, re-cre·at·ing, re-cre·ates To create anew. re-create Verb [-creating, -created] to make happen or exist again the dish at home. Many hours of experimenting in the kitchen led her to what would become the grand prize winner in Mississippi Mississippi, state, United States Mississippi (mĭs'əsĭp`ē), one of the Deep South states of the United States. It is bordered by Alabama (E), the Gulf of Mexico (S), Arkansas and Louisiana, with most of the border formed by Magazine's first reader recipe contest--Flan with Praline Sauce. "It's it's 1. Contraction of it is. 2. Contraction of it has. See Usage Note at its. it's it is or it has it's be ~have not the same as the caterer's, but everyone always wants to lick lick 1. a stroke with the tongue, normally used in cleaning the coat or ingesting a substance from a flat surface. See also licking. 2. a mixture of salt plus other macro-elements, especially phosphorus, trace elements, vitamins and other feed additives, fed loosely in a box this plate at a party," Waters says. Our judges agreed: the elegant but unusual dish can be served as a large appetizer with sugar cookies for spreading or as individual desserts if chilled chill n. 1. A moderate but penetrating coldness. 2. A sensation of coldness, often accompanied by shivering and pallor of the skin. 3. in smaller molds. Its versatility, originality', and just plain good taste make it a perfect recipe for any Southern cook's repertoire Repertoire may mean Repertory but may also refer to:
Selecting the winners from the more than 125 recipes we received was no easy task for our judging team--though tasting the delightful "Delightful" is the first physical single released by Ami Suzuki under the label Avex Trax and also the transition single that marked the end of the old Ami making her return to the music industry. dishes was quite a sought-after job! The reward for Waters' creativity is a chance to learn even more cooking secrets at a Viking Cooking School A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency. class, followed by a night at the Alluvian Hotel in Greenwood Greenwood. 1 City (1990 pop. 26,265), Johnson co., central Ind.; settled 1822, inc. as a city 1960. A residential suburb of Indianapolis, Greenwood is in a retail shopping area. Manufactures include motor vehicle parts and metal products. . The winners in each course category will receive Mississippi aprons aprons outer garments made of lead rubber of a thickness of 0.25-0.5 mm lead equivalent which are worn to prevent x-irradiation of the operator. and autographed au·to·graph n. 1. A person's own signature or handwriting. 2. A manuscript in the author's handwriting. tr.v. au·to·graphed, au·to·graph·ing, au·to·graphs 1. copies of Patty Roper's cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. Easy Hospitality and Easy Does It: Entertaining. While we extend hearty heart·y adj. heart·i·er, heart·i·est 1. Expressed warmly, exuberantly, and unrestrainedly: a hearty welcome. 2. congratulations to all of our winners, we also salute everyone who shared their special recipes with us. We'll highlight more of our favorite reader recipes in upcoming issues. In the meantime Adv. 1. in the meantime - during the intervening time; "meanwhile I will not think about the problem"; "meantime he was attentive to his other interests"; "in the meantime the police were notified" meantime, meanwhile , keep on cooking up those great ideas! soup CRABMEAT AND BRIE SOUP By Martha Partridge, Jackson 1 small onion, minced 1 stick celery, minced 1 1/2 sticks butter 1/2 cup flour 2 cups chicken broth 2 cups half & half 2 clips whipping cream 1/2 cup + 2 tablespoons chardonnay wine 1/2 pound brie cheese, cut into small pieces (rind removed) 1 pound crabmeat, picked over Saute onion and celery in butter for about 5 minutes. Add flour, and cook for 4-5 minutes more. Stir in chicken broth, half & half, and whipping cream. Stir until smooth and thickened. Add wine and brie. Stir until brie is melted. Add crabmeat. Yield: 8-10 servings. appetizer This is the pizza of Alsace. My friend from the Bordeaux region of France told me about this recipe, and I used it for a dinner party for my book club. It has become a favorite of our family. The filling is creamy cream·y adj. cream·i·er, cream·i·est Rich in or resembling cream. cream  i·ly adv. , and the nutmeg nutmeg, name applied to members of the family Myristicaceae. The true nutmeg (Myristica fragrans) is an evergreen tree native to the Moluccas but now cultivated elsewhere in the tropics and to a limited extent in S Florida. gives it a unique flavor.--Shea Fox
TARTE FLAMBE By Shea Fox, Memphis, Tennessee DOUGH: 1 small package yeast 1 teaspoon sugar 1 1/3 cups room-temperature water, divided 1 tablespoon fine sea salt 2 cups flour Mix yeast, sugar, and 1 cup lukewarm water in a bowl. Stir until dissolved; cover with a cloth for 15 minutes. Mix remaining water with salt; set aside. Add flour to yeast mixture little by little; mix for 2-3 minutes. Knead dough on low speed with a mixer; slowly add saltwater. Dough must not stick to bowl; it must be firm and slightly sticky. Place dough on a floured surface, and knead with your hands for a minute. Cover with a cloth; let rise for 40 minutes. When it has risen, flatten dough with your hands for a minute. Cover with a cloth; let rise for 40 minutes. When it has risen, flatten dough with a slap of the hand, and knead for 2-3 minutes. It's now ready for use. FILLING: 2 tablespoons vegetable oil, divided 1 large yellow onion, peeled and finely minced 2 pinches salt, divided 8 ounces sour cream 2 egg yolks Pinch nutmeg Pinch pepper 1 cup smoked ham (chopped into small cubes, trimmed of fat) or bacon Grated gruyere cheese Preheat oven to 400 degrees. Heat 1 tablespoon oil in a saute pan, and add onion and 1 pinch salt. Mix for 5 minutes over low heat. Do not allow onion to turn brown. Mix sour cream and egg yolks with a fork. Season with nutmeg, 1 pinch salt, and pepper. Add onion, and mix. With a rolling pin, spread dough thinly in a circular or rectangular shape. Lay it down without an edge on an oiled baking sheet. Spread filling on dough, and sprinkle with ham and cheese. Pour remaining oil on top, and bake for 10-15 minutes or until golden brown. Serve immediately. Yield: 18 appetizers or 6 entree servings. salad I really don't think there's a way you can mess this pasta While the only basic difference between these names is the shape of the pasta, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating, etc. up. The combination of fruit flavors and the crunchiness Crunchiness is the gustatory sensation of muffled grinding of a foodstuff. Crunchiness differs from crispiness in that a crispy item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. of the vegetables makes a super cold pasta salad that any family will enjoy.--June Smith CREAMY CHICKEN PASTA SALAD By June Smith, Madison 2 whole chicken breasts, cooked 1 (12-ounce) bag multi-colored rotini pasta 1 (20-ounce) can chunk pineapple, drained and halved 2 cups seedless purple or red grapes (may be halved) 1 large Granny Smith apple, chopped into bite-size pieces but not peeled 3 stalks celery, chopped 4 to 6 green onions, chopped 1 (8-ounce) can water chestnuts, drained and chopped chunky 3/4 cup prepared ranch salad dressing 3/4 cup mayonnaise Salt and pepper to taste Boil chicken breasts in water in a large saucepan until tender. Remove from broth, cool, and cut into bite-sized pieces. Set aside. Cook rotini according to package directions. Rinse in cold water, drain, and set aside. Combine next six ingredients in a separate bowl. In a large bowl, combine chicken, rotini, and fruits and vegetables. In a separate bowl, combine ranch dressing and mayonnaise, blending with a wire whisk. Pour dressing over pasta, chicken, and vegetables, and mix thoroughly but gently. Salt and pepper to taste. Refrigerate. This pasta has a shelf life of five days if ingredients are fresh. Be careful to keep pasta properly chilled. Yield: 8-10 servings. entree BIG RIVER TENDERLOIN By Sheila Day, Brookhaven 1/4 cup green onions, chopped 1/4 cup parsley, chopped 2 cloves garlic, chopped stick butter pound shrimp, peeled Salt and pepper (red and black) to taste 1 (1- to 2-pound) pork tenderloin Tony Chachere's Creole Seasoning to taste Saute onions, parsley, and garlic in butter. Add shrimp, and cook until done. Season with salt and peppers, and cool. Stuff pork tenderloin with shrimp mixture, and season with Tony's. Grill on a charcoal or gas grill until tender, usually about 1 hour. Or instead of grilling, you can use a browning bag and bake in a preheated 350-degree oven for about 1 hour or until cooked through. Allow longer cooking time for larger tenderloin. SAUCE: 1/4 cup onions, chopped 1/4 cup parsley, chopped 2 cloves garlic, chopped 1 stick butter 2 tablespoons flour 1 pound shrimp, peeled 1 pint half& half Dash worcestershire sauce Dash thyme Salt and pepper (red and black) to taste Saute onions, parsley, and garlic in butter. Add flour, and mix. Add shrimp, and heat. Add half & half, worcestershire sauce, and thyme. Thin with water if too thick. Allow shrimp to cook for 10-15 minutes, then season with salt and peppers. Pour over tenderloin when sliced and ready to serve. dessert I have been cooking since I was 10 years old. My father was as sharp as they come when it came to parting with money. He offered me 50 cents to learn to make biscuits, I fell hook, line, and sinker Sinker A bond whose payments are provided by the issuer's sinking fund. Notes: A portion of these bonds are retired by the issuer each year. See also: Sinking Fund, Super Sinker Sinker ! Of course, I learned how to make biscuits and got the 50 cents ... then I had to make them every night as long as I was at home.--Carol Catching Denney DATE PUDDING By Carol Catching Denney, Southaven 2 eggs, well-beaten 1 cup sugar 1 tablespoon flour 1 teaspoon baking powder 1 cup dates, chopped 1 cup nuts, chopped 2 tablespoons butter 1/2 teaspoon salt 3 tablespoons milk Preheat oven to 325 degrees. Mix together first 8 ingredients well, then add milk. Bake in a greased 8-inch square pan for 20-30 minutes. (Check after 20 minutes.) Serve cold with whipped cream. Yield: 6-8 servings. vegetable/side dish I make this for brunch at our duck camp in Drew. I can slip out of my waders, put this in the oven to bake, hop in a warm tub, and dress for the day, and the "BTO BTO British Trust for Ornithology BTO Business Technology Optimization BTO Bachman Turner Overdrive (band) BTO Business Transformation Outsourcing BTO Build-Transfer-Operate BTO Brutto (German: Gross [quantity]) Pie" is ready to be dressed with tomato slices for the last baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. . This is also great served with hot baked fruit!--Debra Hardy Hardy may refer to:
BACON, TOMATO, AND ONION PIE By Debra Hardy Mason, Flora 2 large eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (&ounce) package shredded provolone cheese 4 strips bacon, cooked and crumbled 4 green onions, thinly sliced using tops and bottoms 1 (9-inch) prepared pie shell (not deep dish), thawed to room temperature 2 medium tomatoes, thinly sliced 1 tablespoon light brown sugar Preheat oven to 350 degrees. Beat eggs with milk, salt, and pepper. Add cheese, crumbled bacon, and onions. Stir well, and pour mixture into pie shell. Bake for 20-25 minutes or until center of pie is set. Remove pie, and carefully arrange tomato slices to cover the surface of the pie. Sprinkle tomatoes with brown sugar, and return pie to oven for another 10 minutes. Remove, and allow pie to cool slightly before slicing. Yield: 6 servings. grand prize FLAN WITH PRALINE SAUCE By Kim Waters, Meridian 12 ounces cream cheese, softened 1/2 cup butter, softened 1/2 cup sour cream, at room temperature 1/2 cup sugar 1 (1/4-ounce) package unflavored gelatin 1/4 cup cold water 1 cup Praline Sauce Sugar cookies (thin work best) Beat cream cheese, butter, and sour cream with an electric mixer. Add sugar; blend well. Soften gelatin in cold water by dissolving over a bowl of hot water. Add to cream cheese mixture. Pour into a 1-quart mold or plastic bowl sprayed with cooking spray, or for individual desserts, pour into ramekins or molds. Refrigerate until firm. To serve, unmold onto a serving plate. Top with Praline Sauce. Serve with cookies. May be frozen. PRALINE SAUCE: 3 tablespoons butter or margarine 1 cup brown sugar, firmly packed 1/2 cup half& half 1 cup pecans, finely chopped 1 teaspoon vanilla In a heavy saucepan over low heat, melt butter. Add brown sugar. Stirring constantly, cook for 5-8 minutes or until mixture is smooth. Gradually stir in half & half. Cook for 1 minute; remove from heat. Stir in pecans and vanilla. Cool to room temperature. May be made ahead and refrigerated. Bring to room temperature before use. Yield: 2 cups. |
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