By GWEN SISSON
Good recipes are passed from one generation of Southerners to the next.
And Starkville’s Junior Auxiliary’s latest cookbook, “Southern Generations: A Tastefull Collection of Our Finest Recipes,” is filled with some of the best recipes from generations of cooks throughout Starkville and Oktibbeha County.
From the cookbook’s introduction, “Tried and true recipes are those that have proven themselves time and time again. They fill a vital part of our family traditions...Through the years, we have amassed a collections of some of the finest recipes from the best cook in our area. Many of these cooks are mothers and daughters, aunts and nieces and sisters.”
The first edition of this cookbook was printed in 2002 by the Junior Auxiliary of Starkville, Inc. Each section divider discusses some element of the local chapter’s projects throughout the community. All proceeds from the sale of this cookbook support these project, benefiting children throughout Starkville and Oktibbeha County.
Emily Johnson of Starkville’s Junior Auxiliary, said their publisher is excited about the content of the book.
“Our publisher believes that based on the quality of the recipes, this is one of the best cookbooks they produce,” Johnson said.
She also said there is a great recipe for Asparagus Roll Ups by Edie McElroy that is really great and easy.
Katherine Hardin said she is always confident trying a recipe from “Southern Generations.”
“You can be sure that it’s tried and true and that someone’s family loves it,” Hardin said. “And, because they’re recipes that real people really make, I usually have most of the ingredients already in my pantry.”
Some of the most popular recipes from each section of the cookbook include:
1 can artichoke hearts
1 cup Parmesan cheese
1/2 cup mayonnaise
Drain and puree artichokes in a blender or food processor. Mix with cheese and mayonnaise. Pour into a shallow baking dish. Broil until bubbly. Serve with your favorite chips or crackers.
1 8 oz. pkg. chopped broccoli
8 oz. American cheese, grated
2 T. flour
1/2 cup milk
2 eggs, beaten
2 slices bacon, cooked and crumbled
1 T. bacon drippings
1 ready-made deep dish pie crust
Boil broccoli until tender and drain. Toss cheese with flour and add remaining ingredients. Pour into pie shell. Bake at 350 degrees for 30 minutes.
2 c. self-rising cornmeal
1 T. oil
1 1/2 c. milk
Mix ingredients. Pour into a greased baking pan sprinkled with cornmeal. Bake at 400 degrees for 25 minutes or until brown.
Pat’s Spicy Broccoli Soup
1 medium onion, chopped
2 T. butter
2 10 oz. pkgs. frozen chopped broccoli, prepared according to pkg. directions and drained
2 10 3/4 oz. cans cream of mushroom soup
4 cups milk
1 16 oz. pkg. jalapeno cheese, cubed
Saute onion in butter. Place onion and remaining ingredients in a saucepan over medium heat. Stir often until cheese melts. Serve hot.
Once a Week Casserole
1 cup elbow macaroni
1 lb. ground beef, browned and drained
1 10 oz. can diced tomatoes and green chilies
1 10 1/2 oz. can cream of mushroom soup
1 lb. processed cheese
Cook macaroni according to pkg. directions. Combine all ingredients in a large saucepan and stir over low heat until cheese melts. Pour into a 9x13 in. casserole dish and cook for 30-40 minutes at 350 degrees.
By Mrs. R.W. Nash
1/2 cup cream-style corn, canned
1/2 tsp. salt
10 T. flour
1 T. sugar
2 tsp. baking powder
Mix ingredients in order listed to form stiff batter. Use more flour to thicken. Add baking powder before cooking. Drop by teaspoon in hot, deep fat, and cook slowly until golden brown.
By Renee Nemeth
1 1/4 c. butter or margarine, softened
2 c. all-purpose flour
1/2 c. sugar
Preheat oven to 350 degrees. Mix thoroughly all ingredients. Roll dough into small balls and place on an ungreased cookie sheet. Press each ball with a spoon to flatten. Bake 15 minutes or until cookies start to brown around edges.