Recipes offered up from Mississippi cookbook

November 28, 2012 

The Sassy Seniors and members of First United Methodist Church in Gulfport, Miss., are at it again.

They have revised and expanded "Cooking Under the Dome," which was published in 2009. The second edition of "Cooking Under the Dome" contains a collection of 650 recipes from church members and includes recipes from the first edition plus many new ones.

Here are a few recipes from the book from well-known cook Don Warren. Jackson also shares one that would be a good stocking stuffer for youngsters.

CRAWFISH BEIGNETS

2 eggs

1/4 teaspoon ground red pepper      

1/2 cup flour 

1 teaspoon thyme

1/2 cup cornmeal 

1/4 teaspoon oregano

1/2 cup baking powder

1/4 teaspoon salt

1/4 cup chopped red pepper

1 1/2 cups crawfish tails

1/4 cup chopped green onions

1/2 to 3/4 cup milk

1 quart cooking oil

Beat eggs in medium size bowl. Sift together flour, cornmeal and baking powder; stir into eggs. Fold in chopped red peppers and onions. Add ground red pepper, thyme, oregano and salt. Fold in crawfish tails. Pour in enough milk to make a stiff batter.

Pour cooking oil in boiler and heat to 365 degrees. Drop batter from spoon into cooking oil. Remove with slotted spoon when beignets are golden brown and float to top. Drain on paper towels and serve with Creole Tomato Tartar Sauce.

-- Recipe by Don Warren from "Cooking Under the Dome"

CREOLE TOMATO TARTAR SAUCE

1 cup mayonnaise

1 tablespoon chopped parsley

1 tablespoon small capers

Dash Tabasco sauce

1 teaspoon Dijon mustard 

1 tablespoon chopped red onion

1/2 cup chopped Creole tomatoes

1 tablespoon chopped garlic

Combine mayonnaise, capers, mustard and chopped tomatoes in a small bowl. Add parsley, Tabasco sauce, red onion and garlic. Adjust seasoning to taste.

-- Recipe by Don Warren from "Cooking Under the Dome"

DON'S CRAB SAUCE

2 cups heavy whipping cream

Dash Tony Chachere's Creole seasoning

2- 1/2 cups regular (or 2 percent) milk, divided

5 tablespoons cornstarch

1 capful liquid crab boil

1 pound lump crabmeat                      

Mix whipping cream and 2 cups milk in saucepan. Add crab boil, stir in crab meat and simmer together. Add Tony's and continue to stir. Combine cornstarch with remaining 1/2 cup milk and add to sauce. Continue to stir until thickens. This can be used over any kind of fish. It is good over grilled tuna with pasta.

-- Recipe by Don Warren from "Cooking Under the Dome"

Giant bubbles

Bubble solution:

16 cups warm water (distilled is best)

1 cup Ajax or Dawn dish detergent (clear or blue recommended)

2 tablespoons baking powder

Variation 1:

5 cups water

1/2 cup Dawn or Joy dish detergent (yellow Joy recommended)

1/4 cup glycerin or corn syrup

Variation 2:         

12 cups water

1 cup dish soap

1 cup cornstarch

2 tablespoons baking powder (not baking soda)

Optional bubble makers:

n Metal can open at both ends

n Cardboard tubes from paper towel, tissue, plastic wrap or foil (thinner ones will disintegrate quickly)

n Plastic drinking straws

n Pipe cleaner twisted in a circle, leaving small end for handle

n Plastic fly swatter with large holes (or cut to make holes larger)

n Plastic basket from strawberries or blueberries

n Plastic rings from six-pack of drinks

n Coat hanger opened into circle with hook bent upward to make handle (yarn-covered  hangers are excellent, or wrap with pipe cleaner)

n Paper rolled into cone, with large end cut smooth (let sit in solution for 30 seconds first time, then blow into small end -- layers of paper hold solution)

n Dowel rods with screw eyes, string and washers

Pour warm water into large container. Gently stir in detergent and baking powder or other ingredient of your choice. Use whisk to avoid making foam. Dip desired bubble maker into solution and blow slowly. Large bubble makers should be gently lifted from solution and waved slowly through the air. If using tubes, hold 4 inches away from mouth. Move very gently to the side to release bubble. 

Plastic straws can be used indoors to make clusters of bubbles or a bubble within a bubble. Rub solution on a plate and blow first bubble onto plate. Straw inserted inside bubble will create others. Solution improves with age, so keep in covered container between uses. Avoid getting dirt into solution.   

GIANT BUBBLE MAKER

2 wooden dowels (1/4 to 1/2 inches)

2 lengths of cotton string

2 small eyelet screws   

2 metal washers (for adding weight to string)

Tape measure and scissors                           

Place one eyelet screw into the end of each dowel rod. Tie one end of a 100-inch string to one screw eye. Place two metal washers on the string and then tie the other end to the other screw eye. Washers will make the string hang in a "V." Tie a 65-inch string to each of the screw eyes, so there is now a shorter string across the top.

When dowels are stretched apart, the string makes a triangle.

Holding the rods together, dip the string into bubble solution, making sure all of the string is soaked with solution. Lift while holding dowels together. Keep strings together and hold rods up high.

Slowly move rods apart, creating a bubble film between the strings. Walk backwards slowly to create bubble. To release bubble, bring rods back together.

For smaller children, a bubble maker can be created with half-length dowels and half as much string.

Giant bubbles work better when humidity is high and sun is not bright. A gentle breeze creates great bubbles also.

-- Submitted by Margaret Jackson

Best stuffed pork chops

Jim Culveyhouse has a great stuffed pork chops recipe for Susan Daugherty of Bradenton.

"This recipe comes from my favorite cookbook, 'La Bouche Creole II,' " Culveyhouse said. "It has bread cubes in place of cornbread, but you may be able to substitute cornbread."

STUFFED PORK CHOPS

3 tablespoons butter

1 cup finely chopped celery

1/2 cup finely chopped green onions

1- 1/2 cups soft bread cubes

2 tablespoons minced fresh parsley

1/2 teaspoon salt

1 apple, peeled, cored and diced

1 tablespoon white wine plus 1/3 cup

6 rib pork chops, 1- 1/2-inches thick (have the butcher cut a pocket through the lean part to the bone of each chop)

3 tablespoons vegetable oil

1/3 cup water

Melt the butter in a skillet. Add the celery and green onions and cook until tender. Add the bread, parsley, salt, apple and the 1 tablespoon of wine; mix well to combine. Fill the pockets of the chops with this stuffing, and fasten with toothpicks or skewers.

Heat the oil in a large, heavy frying pan over moderate heat. Sprinkle the chops lightly with salt and pepper and fry slowly one or two at a time. As they cook, enough fat will render out to keep the pan greased. Spoon off excess fat if necessary. Brown the chops evenly on both sides and place in a large baking pan.

Remove all but 1 tablespoon of the fat and add 1/3 cup water and 1/3 cup white wine. Over low heat scrape all the brown bits from the bottom of the pan. Pour this mixture over the chops in the baking pan.

Cover the pan and bake in a preheated 350-degree oven for 45 minutes to 60 minutes. Turn the chops and baste after 20 minutes. At the end of 45 minutes check the meat to be sure it's fork-tender. Keep loosely covered till ready to serve.

Serves 6.

-- Submitted by Jim Culveyhouse

Still have leftovers?

"The number one meal from leftover turkey is a vegetable turkey soup with plenty of seasoning," said chef Wayne Baquet, owner of  Li'l Dizzy's in New Orleans. "You use the same seasonings that you do in any vegetable soup."

Another of his ideas is a cold turkey salad mixed with celery, onion, eggs and mayonnaise. 

He cautions: "Make sure the salad mixture isn't too runny."

Turkey also can be turned into a chef salad with leftover turkey, ham, lettuce, tomatoes and cheese with a nice homemade dressing.

For those who may have leftover ham, Baquet makes one's mouth water as he talks about his ham and cheese omelet, which is his specialty.

"An omelet is easy," he said. "Just take green onions, onions and mushrooms. Grill the leftover ham in the skillet. Add eggs, then the veggies and the ham and fold over and over again."

Coming next week

We have recipes for plum cake and squirrel.

If you have any questions about holiday recipes or want to share favorite ones, send them to me via e-mail or snail mail.

Andrea Yeager, can be reached at ayeager51@cableone.net. Send contributions or requests to Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567. If requesting a recipe, include the name or describe it.

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