I have a cookbook called "Best of the Best from Mississippi" that was compiled in 1987.
The three recipes I made out of this book are as follows.
Stuffed Cornish Hens
8 Cornish hens
1 cup wild rice
3 tablespoons butter
1/2 cup toasted almonds
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon marjoram
8 bacon strips
Cook and drain rice. Sauté onion in butter. Mix with rice, almonds, salt and herbs. Salt and pepper hens an stuff with rice mixture. Put stop of bacon over hens. Bake, uncovered, for 1.5 to 2 hours at 325 basting occasionally with drippings.
These were moist and flavorful. I reduced the recipe to only make 2 and omitted the bacon.
Pork Chops in Mushroom Gravy
2 (1" thick) loin pork chops
2 tablespoons all purpose flour
1 teaspoon paprika
salt and pepper
1 tablespoon vegetable oil
1 small onion, minced
1/2 green pepper, minced
6-8 mushrooms, chopped 1 cup milk
juice of 1/2 lemon
Remove excess fat from edge of chops. Combine flour, paprika, salt and pepper; dredge chops in mixture. Set aside remaining flour mixture. Brown chops in oil and remove to shallow casserole dish. Add onion. green pepper, and mushrooms to skillet; saute until soft. Add reserved flour mixture; cook, stirring, 3 minutes. Blend in milk and cook until thickened. stirring constantly. Stir in lemon juice. Pour sauce over chops; cover and bake at 350 for 1 hour. Remove cover and bake an additional 10 minutes. Yield: 2 servings. (Bell's Best 2)
This was easy and tasty. Reminded me of home. I served it over rice.
Zucchini Bread
1 cup cooking oil
3 eggs, slightly beaten
2 cups sugar (1 cup granulated, 1 cup brown)
2 cups finely shredded zucchini
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoon vanilla
1 cup chopped pecans
Mix just first 4 ingredients. Add dry ingredients to flour and fold into first mixture. (Do not beat) Add vanilla and pecans. Pour into 2 greased loaf pans. Bake at 350 for about 45 minutes or until done. (Top Rankin Recipes)
I've had better, more healthy zucchini bread. This was ok. I didn't use pecans.
From "Southern Living 2011 Annual Recipes"
Chicken-and-Tortellini Salad
Springtime Pasta with Bacon
Grilled Sweet Potato-Poblano Salad (I am making this one this week)
From "America's Best Recipes"
Grilled Tuna with Pineapple Salsa
1/2 medium size fresh pineapple
1 small sweet red pepper, diced
3 green onions, minced
1 serrano chile, seeded and minced
1 (1/2-inch) piece gingerroot, peeled and minced
1 tablespoon fresh lime juice
1/8 teaspoon salt
4 (5-6 oz) tuna steaks (3/4" thick)
1/3 cup seasoned rice vinegar
3 green onions, minced
1 (1") piece gingerroot, peeled and minced
1 teaspoon dijon mustard
1/2 cup minced fresh cilantro
Peel and core pineapple; dice, reserve juice. Combine pineapple, juice, and next 6 ingredients in a medium bowl; stir well. Cover salsa mixture, and let stand at room temperature at least one hour.
Place steaks in ziplock bag. Combine vinegar and next 3 ingredients in a small bowl; stir well. Pour marinade mixture over steaks. Seal bag securely; place in a bowl. Marinate in refrigerator at least 30 minutes or up to 1 hour, turning occasionally.
Remove steaks from marinade, discard marinade. Grill (400-500 degrees) for 3-4 minutes per side until fish flakes easily when tested with a fork. Remove to serving platter. Mix cilantro into salsa. Top steaks with salsa and garnish with fresh cilantro. Yield: 4 servings. (Claire Furman - Cooking Up a Storm, L.Z. Aerobics class, Lawrenceville, Georgia)
Delicious and pretty dish!
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