The Fountain's Cranberry Frappe

1 package unflavored gelatin
1 lb. cranberries
2 c. sugar
1 lg can crushed pineapple
1 c. orange juice
2 c. water
1/4 c. lemon juice

Wash and drain cranberries. Turn into large pan with water.  Cover and boil over medium heat until skins pop.  Force through a colander.  This will make about 3 cups of puree'.  Return puree' to saucepan with sugar.  Stir over lowheat until sugar dissolves.  Remove from heat.  Dissolve gelatin in orange juice and add.  Stir in lemon juice and add large can of crushed pineapple.  Freeze and stir several times.  Serve as a first course in compotes.

Plants on Vacation- Summertime Article on Interior Plants

This article is from Fall 2008 edition of Delta Living

Red Hot. Hibuscus, Lantana, Etc.

This article is from Spring/Summer 2006 Delta Living.

Hot and Dry

This is from Delta Living Summer/Fall 2007 edition.

Fall Trinity

Here is an article from Delta Living, Fall 2006. 

 
 

Lots of Flowers- Summer Article

The following article is from Summer 2008 of Delta Living Magazine. It talks about summer plants and summer issues.

Perfect Season- Spring Article

This article is from Spring 2007 of Delta Living Magazine.

Steakhouses of the Delta

This article was run in Delta Living in the Summer of 2008.  I am posting this for Wayne.  Wayne, please take note that the Bourbon Mall, KC's, Fermo's, and Crawdads are all just memories now.  It was  a combination of fires and business problems that led to their demise.

Fresh herbs for Summer Gardens

This is the first of several articles I am posting that my dad has contributed to local periodicals.  This article is from Delta Wildlife Summer 2008.

Andrew's Orange Tea

Here is one of my favorite beverages in the world.  It can also be found in Leet's Culinary Creations on page 20 under "Andrew's Orange Tea."

6 small tea bags
4 c boiling water

steep 6 minutes

add:

1 c sugar
1 (6oz.) freozen orange juice
1 (6 oz) frozen lemonade
10 c water

Turkey on Smoker

Here are my dad's hand-written instructions for smoking a turkey breast.  As you can see, you can do 1 bird or two bird.

Doe's Salad Dressing

This article was published in the Delta Democrat Time's "Delta Living" Magazine in the Fall of 2006.  It is the one with the Cochran Family on the front cover standing in a bean field.  You can see the recipe in the article.  For simplicity's sake, it is:

3/4 c fresh squeezed lemon juice
1 1/2 c olive oil.  

That's it.  Apparently seasoning the bowl by rubbing it down with garlic it a vital step, also.

Creme Brulee'

2 c whipping cream
1/2 c sugar
5 egg yolks
1 T vanilla extract

1/2 c firmly packed light brown sugar

Whisk together first four ingredients until sugar dissolves and mixture is smooth.  Pour evenly into 5 (5x1) round baking dishes; place dishes in a pan of hot water.

Bake at 275 for 45 minutes or until almost set.

Remove from pan and cool.  Cover and chill 8 hours.

Just before serving, sprinkle brown sugar over each custard.  Place in a pan of ice and run under the broiler until brown sugar melts.  Let stand until sugar hardens.

four, six, or eight ounce custard cups may be used.  Adjust cooking time.

Avocado-Feta Salsa

2 large avocados
2 large tomatoes
1/4 c chopped purple onion
1 clove garlic minced
1 t chopped fresh parsley
1/2 t chopped fresh oregano (optional)
4 oz. crumbled feta cheese

Mix: 2 T olive oil, 1 T red wine vinegar, 1 clove of garlic.

Chop avocado and tomato.  Add onion and next five ingredients, tossing to coat, fold in cheese. serve immediately.  add salt and pepper, if needed.

Tex-Mex Dip

3 medium avocados
3 tbsp. lemon juice
1/2 t salt
1/4 t pepper
1 carton (8oz.) sour cream
1/2 c mayonaise
1 package taco seasoning mix
2  (10.5) oz cans plain bean dip
1 large bunch of green onions, chopped (1 cup)
3 medium tomatoes, cored and chopped (2 cups) Roma tomatoes work well for this
1 8oz. package of sharp cheddar cheese, shredded
2 (3.5oz.) cans of pitted, ripe olives- drained and sliced

tortilla chips

peel, pit, and mash avocados in small bowl with lemon juice, salt and pepper.  Combine sour cream, mayonaise and taco seasoning in a bowl.

To assemble: Spread bean dip on large shallow serving dish.  Top with seasoned avocado mixture.  Then layer sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives; cover with shredded cheese.  Serve chilled with tortilla chips.

Garlic Cheese Grits

This was one of my Grandmother Hollingsworth's recipes.  Aside from that, I am not sure of its origin.

cook 1 cup of grits in 2 cups of water
stir in 1/2 stick of butter
add 1 stick of garlic cheese
beat 2 eggs in one cup and fill the rest of the cup with milk, add to above mixture
pour into buttered casserole dish and cook 35 minutes at 350. 
then put 1 cup of grated regular cheese on top and put back in the oven and melt

*note* garlic cheese has become difficult to find.  You might have to melt grated cheddar cheese in the mix and add garlic salt or just garlic.

Bachelor's Brunch Casserole

This recipe was in "Lagniappe" and submitted by David R. Bowen, Member of Congress. I am not sure what year it was published. Mr. Bowen was a U.S. Congressman from Mississippi from 1973 to 1983.  He then taught at The People's University for a few years after retiring from Congress.   We usually eat it around Christmas, but it is good anytime for brunch.

6 eggs, slightly beaten
1 c grated Cheddar chesse (extra sharp)
6 slices of bread cubed
2 cups of milk
1 lb sausage, extra hot
1 t salt
1 t dry mustard
pepper to taste

cube bread slices, brown sausage and pour off grease.  In a casserole dish: 1 layer of bread, 1 layer sausage, 1 layer cheese.   repeat until all ingredients used.  slightly beat egg and pour milk into eggs.
add salt and dry mustard and pepper.  mix together.  pour liquid over layers.  cover for 12 hours  in refrigerator.  cook for 1 hour covered at 350.

Elou's Chili

2 lbs ground beef
2 medium onions, chopped
2 small cans tomato paste
1 can of kidney beans
2 packages of chili seasoning  1 McCormick's-mild and 1 Williams Seasoning
2 small or 1 large can of tomatoes

put extra chili powder to taste, if needed
water to consistency YOU want!

Toasted Almond Salad aka Desperation Salad

2 heads of romaine lettuce (torn)
2 packages of slivered almonds (toasted)
4-5 slices of bacon, cooked and crumbled
1 pint of cherry tomatoes
1 cup of swiss cheese, grated
1/2 cup of parmesan cheese

Layer in a large bowl. This can be covered and refrigerated for up to 24 hours
toss when ready and serve with the following dressing:
3 large cloves of garlic, mashed
1/2 cup of oil
1 teaspoon salt
juice of one lemon

Plantation Iced Tea

1 quart of boiling water
7 tea bags (3 large)
12 mints stems
1 c sugar
1 6oz can frozen lemonade concentrate
1 12 oz can pineapple juice

official directions:

Pour boiling water over the tea bags, mint, and sugar in a pitcher. Steep for 30 minutes.  Remove tea bags squeezing out excess liquid.  Remove the mint.  Prepare the lemonade concentrate according to the directions.  Add with the pinapple juice to tea and stir to mix well.  Let stand until cool before adding ice.

The way I do it is: steep 3 tea bags with the mint.  Remove the mint and tea bags, add concentrate, sugar,  and pineapple juice.  Makes about a gallon.