The Mississippi CookbookThe Mississippi Cookbook was prepared to collect, make available, and preserve the favorite recipes of fine cooks throughout Mississippi. More than fifty years ago, over 7,000 recipes were collected from all areas of the state. From this total, the home economists of the Mississippi Cooperative Extension Service had the painfully difficult task of screening the amount down to the 1,200 best recipes. The names of the individuals who submitted follow each recipe and, in some cases, historical data about the dish is included. A special section includes favorite recipes of the wives of former governors. The appendices feature tables and charts that provide such valuable technical information as substitutions and equivalents, measuring ingredients, time and temperature guides, definitions, and servings. Featuring a foreword from renowned chef and storyteller Martha Hall Foose, this comprehensive collection of Mississippi's most popular recipes records the state's culinary heritage and its mastery of home cooking. |
Contents
| 3 | |
Beverages | 23 |
Soups | 35 |
Salads | 45 |
Salad Dressings | 69 |
Meats beef pork lamb | 81 |
Poultry | 111 |
Fish | 133 |
Vegetables | 217 |
Casseroles | 241 |
MakeAhead Dishes | 269 |
Outdoor Cookery | 291 |
Sandwiches | 305 |
Desserts | 317 |
Cakes and Icings | 343 |
Candies | 389 |
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Common terms and phrases
1/2 cup chopped 1½ cup 1½ teaspoon salt 15 minutes 30 minutes 350 degree oven 375 degrees 8-ounce all-purpose flour Bake at 350 baking powder bay leaf Beat egg beaten egg bell pepper black pepper Blend bread crumbs broth brown sugar butter butter or margarine cake casserole cheddar cheese chicken Chill cloves coconut cookie cool corn cream cheese cup butter cup grated cup milk cup sugar cup water cups cooked cups flour cups sifted drained egg whites egg yolks finely chopped flour garlic gelatin greased green pepper margarine mayonnaise meat medium minced mixture mushroom soup mustard oleo paprika parsley pecans pie shell pimiento pineapple potatoes quart refrigerator Remove from heat rice salt and pepper Sautè Serves shrimp Sift flour simmer skillet sliced sour cream Sprinkle syrup tablespoons tablespoons butter teaspoon baking powder teaspoon pepper teaspoon salt 1/4 teaspoon soda teaspoon vanilla tomato vinegar whipped cream Worcestershire sauce