Mississippi Recipes

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Mississippi Mud Cake

2 sticks of margarine
1/2 cup milk
1/2 cup of cocoa
4 eggs
1 1/2 cup self-rising flour
2 cups sugar
1 tsp. vanilla
1 1/2 cup pecans, chopped
dash of salt
1 small package miniature marshmallows

Melt margarine; add cocoa with beaten eggs, flour and milk. Add salt and sugar. Beat well, then add nuts and beat more. Pour in greased pan 13 x 9 x 2 inches. Bake for 35 minutes at 350 degrees. Pour marshmallows over cake while still hot. Put cake in warm oven until marshmallows melt.

Icing:
1 package confectioner's sugar, sifted
1/2 stick soft margarine
1/3 cup of cocoa
1 tsp. vanilla
1/2 cup of milk
Beat well. Pour over marshmallows.

Southern Fried Chicken

two 3-pound chicken fryers
2 cups all-purpose flour
salt and black pepper to taste
1 cup milk
Vegetable shortening
1 tablespoon bacon grease

Cut the chicken into serving pieces, do not remove the skin, and rinse under running water. Combine the flour and salt and pepper in a bag and shake till well blended. Pour the milk into a bowl. Heat skillet to about 375, fill the skillet half full of shortening, and add the bacon grease. Dip the chicken pieces into the milk then place in the bag. Shake to coat evenly and place chickent in the preheated skillet. Fry the chicken till golden brown and crisp, 15 to 20 minutes. Turn chicken and fry an additional 15 minutes or till golden brown. (Turn the chicken only once.) Drain on paper bag or paper towels. Repeat the procedure with the remaining chicken. Serve warm or at room temperature. Serves 8.

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Fried Green Tomatoes

3 slices of bacon
4 medium green tomatoes
1 cup fine ground cornmeal
salt and pepper to taste
1/2 cup milk

Fry the bacon in heavy skillet. Transfer it to absorbant paper. Cut each tomato into 1/2" thick slices. Put sliced tomatoes on absorbant paper. Mix together the cornmeal, salt and pepper. Dip tomato slices into a small bowl of milk remove and coat with your cornmeal mixture. Fry tomatoes in the bacon fat over medium heat until the cornmeal browns, about 1 1/2 minutes on each side. Can be served over rice or pasta and smothered with a cream sauce and crawfish tails or shrimp.

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Barbecue Ribs

4 pounds pork baby back ribs
1 pouch dry onion soup mix
3/4 cup ketchup
1/2 cup water
1/3 cup sorghum molasses
1 tbsp brown sugar
1/2 tsp. pepper
1/4 tsp. garlic powder

Cut ribs into 2 or 3-rib portions.
In a 6-quart Dutch oven, place ribs in enough cold water to cover. Heat to boiling over high heat. Reduce heat to low. Cover and cook 35 minutes; drain.
In 1-quart saucepan, combine soup mix, ketchup, water, molasses, brown sugar, pepper and garlic powder. Heat to boiling over high heat. Reduce heat to low; cook 5 minutes, stirring occasionally.
On a preheated grill rack, arrange ribs directly above medium coals. Grill, uncovered, 30 minutes, turning often and basting with barbecue sauce. Yield: 4 to 6 servings.

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BUTTERMILK BISCUITS

2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable shortening
1 tsp bacon grease
2/3 cup buttermilk

Preheat oven to 450°. Mix flour, salt, baking powder and baking soda. Add shortening, buttermilk and stir just until dough holds together. A more buttermilk if needed. Knead lightly until dough is smooth. Roll out to one-half inch thickness. Cut into two-inch rounds. Bake approximately 12 minutes or until golden. Try with some Sorghum Molasses, you can purchase it here on-line at the General Store.

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HOT PEANUTS

1 to 2 Tablespoons dried crushed red pepper
3 Tablespoons olive oil
4 garlic cloves, pressed
1 (12oz) can cocktail peanuts
1 (12oz) can Spanish peanuts
1 Teaspoon salt
1/2 teaspoon chili powder

Cook curshed red pepper in hot oil in a large skillet 1 minute. Stir in garlic and peanuts; cook over medium heat, stirring constantly, 5 minutes. Remove from heat; sprinkle with salt and chili powder. Drain on paper towels; cool completely and serve

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