Mississippi Mud Cake

Where chocolate cake meets the South. This recipe is from Gulf Gourmet. A regional Mississippi cookbook from the 1970's. 

 

 

Ingredients for the Cake:

 

2 sticks butter

1/2 cup cocoa powder

4 eggs, lightly beaten

2 cups sugar

1 1/2 cups flour

1 1/2 cups broken pecans

Pinch of salt

1 teaspoon vanilla

Miniature marshmallows (enough to cover the cake)

 

Directions for the Cake:

Melt butter with cocoa, when cool add the sugar, eggs and vanilla. Add the flour and salt and then fold in the broken pecans. Mix well and pour into a a greased 9x13 inch pan. 

 

Bake at 350 for 35-40 minutes. While the cake is still hot, top with marshmallows.

 

Ingredients for the Icing:

 

3 cups confectioners' sugar

1/2 cup whole milk

1/4 cup cocoa

1/2 stick butter, softened

 

Directions for the Icing:

 

Beat butter and sugar then add the cocoa and milk. Mix until smooth and spread on a hot cake. Cut into squares when cool.

 

 

Vicksburg Tomato Sandwiches

 

 

 

Photo by Brenda Gantt 

Obtained from a Vicksburg Regional Cookbook.  

WHILE A SILVER PLATTER OF TINY TOMATO SANDWICHES has always been popular at cocktail parties and teas all over the South when summer tomatoes are at their peak, in Mississippi the “Vicksburg Tomato Sandwich” is deemed such a special delicacy that it actually takes on important social significance. There is a right and wrong way to make a Vicksburg tomato sandwich, and here’s the right way in the actual words of one very fastidious hostess.

She then adds, "If you don't serve tomato sandwiches at cocktail parties and gracious teas in Vicksburg during the summertime, you will be "discussed." 

 

INGREDIENTS:

 Fresh white bread (no trace of crusts)

 Real mayonnaise

 Perfectly ripened tomato (not refrigerated and with the skin removed)

 Salt and pepper

 Optional: Pinch of minced garlic or sprinkling of curry powder

 

Directions: 

"You take a small, round cookie cutter and cut rounds of fresh white bread (no trace of crust). These you spread liberally with real mayonnaise. Then you slice very thinly a perfectly ripened tomato (not refrigerated and with the skin removed) the exact same size as the rounds of bread, and carefully drain the slices between paper towels so the don't get runny and make the sandwich soggy. Place a slice of tomato evenly on each round of bread, salt and pepper the slices to taste, and, if you like being a little creative, you might add a pinch of minced garlic or, if you're very daring, even a sprinkling of curry powder. 

Serve the tomato sandwiches on a polished silver plate.

 

 

Roasted Broccoli with Lemon and Parmesan

 

 

A simple, fresh side dish that pairs well with almost any main dish. A squeeze of lemon and a sprinkle of Parmesan give this broccoli a bright, savory finish.

Ingredients:

One crown of broccoli

One to two tablespoons olive oil

Salt and black pepper, to taste

Fresh lemon juice, to taste

Two tablespoons grated Parmesan cheese

Directions:

Preheat the oven to 375 degrees. 

Rinse the broccoli and cut it into thin spears, leaving a bit of the stalk attached.

Place the broccoli on a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss gently to coat. 

Roast for about 15 minutes, or until the broccoli is tender and lightly browned around the edges. 

Remove from the oven, sprinkle with fresh lemon juice, and top with Parmesan cheese. 

Serve immediately.

Cuban-Style Black Beans from a Can

Canned Goya black beans get a Cuban-style upgrade with sautéed onion, green pepper, garlic, cumin, oregano, and a splash of red wine vinegar. 

 

Ingredients:

1 15 oz can black beans (do not drain)

2 teaspoons olive oil

1/2 onion, finely chopped

 2 Tablespoons green bell pepper, chopped

2 cloves garlic, minced

3 Tablespoons, cilantro

1/4 teaspoon sugar 

1/2 cup water (or more if needed)

1-2 bay leaves

1 teaspoon of cumin

1/2 teaspoon dried oregano 

1-2 teaspoons red wine vinegar

S & P to taste

Directions:

Heat olive oil in a saucepan. Sauté onion and green pepper until softened, about 5 minutes. Add garlic, cumin, oregano, and bay leaf. Cook about 30 seconds. Pour in the black beans with their liquid. Add water, sugar, cilantro and red wine vinegar. Simmer gently 15 to 20 minutes, stirring frequently. Lightly mash about a half cup beans against the side of the pan to thicken. Taste and add salt, pepper, and more vinegar if needed. Remove bay leaves before serving.

Serve with white rice.  

 

Peas and Peanuts Salad

Perfect for a spring side dish. 

 

Ingredients: 

1 (10 oz) package of frozen peas, thawed and drained

3 green onions, chopped

2 celery stalks, chopped

1/2 cup mayo

2 Tablespoons lemon juice (or more to taste)

1/2 cup chopped cooked bacon

3/4 cup salted peanuts

S&P to taste

Optional: 1/2 cup small cubes of cheddar cheese, 1/2 teaspoon sugar.

Directions:

In a large bowl combine the thawed peas, green onions, celery, mayo, lemon juice, half the bacon and half the peanuts. Mix well.

Before serving, top the salad with the rest of the peanuts and bacon.  

 

County Captain (Updated Recipe)

 A staple of Southern Junior League cookbooks and long cherished by Southern home cooks.  Country Captain is a classic dish believed to have originated in Savannah, where returning sea captains brought curry and other spices to the United States. This version is my adaptation of several recipes. A favorite of James Beard, it was further popularized by The Joy of Cooking. Country Captain was said to be a favorite of President Franklin D. Roosevelt and General George S. Patton. 

Ingredients:

4 chicken breasts

S&P

All-purpose flour

3-4 Tablespoons olive oil

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced or pressed

1-1/2 teaspoons Madras curry powder 

1 teaspoon thyme

1 Tablespoon tomato paste

1 Tablespoon all-purpose flour

1 14 oz can whole tomatoes, crushed into pieces, reserve the juice

1 cup white wine

1-2 Tablespoons brandy 

3 Tablespoons dried currents (or raisins), plumped in hot water then drained 

Toppings: sliced toasted almonds, chopped parsley

Directions:

Rinse and dry the chicken and season well with S &P. Dust the chicken lightly with flour. In a large skillet or Dutch oven heat the olive oil and saute the chicken until it is golden brown, turning frequently so all pieces are done. Do two batches if necessary. Don't crowd the skillet  or the chicken will steam and not brown.  When done, remove the chicken to a plate and set aside.

In the same skillet, saute the onions and green bell pepper until softened and slightly browned. Add the garlic and cook for one minute. 

Add the curry powder, thyme, salt, pepper and cook for a minute or so, allowing the spices to bloom. Then add the tomato paste and flour, stirring to incorporate. Cook for a additional few minutes, then add the wine, brandy and crushed tomatoes. Stir well and simmer for 10 minutes. Add the currents (or raisins), the chicken and simmer for 30 minutes. Make sure not to over cook the chicken. If you need to thin the sauce add some of the reserved tomato juice. 

When the chicken is cooking, carefully brown almonds in a small skillet. Set aside.

Plate the chicken on top of some white rice and sprinkle with toasted almonds and chopped parsley. 

 

Linguine with White Clam Sauce

 

This recipe started as a version of The Old Spaghetti Factory’s Original Clam Sauce—but we’ve updated it with a few seasoning. It comes together in under an hour and is perfect over linguine or spaghetti.

Ingredients:

6 tablespoons butter

3 garlic cloves, minced

1 medium onion, chopped

3 celery stalks, finely diced

3 tablespoons all-purpose flour

4 (6-ounce) cans chopped clams, drained

1/4 teaspoon ground thyme (or dried thyme)

1/4 teaspoon cayenne pepper

3 cups half-and-half

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup dry white wine

1/2 cup grated Parmesan cheese

1/4 cup chopped curly parsley

3/4 pound linguine or spaghetti, cooked and drained

Directions:

In a Dutch oven over medium heat, melt the butter. Add the garlic, onion, and celery and sauté until softened and fragrant, about 6–8 minutes.

Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste (you’re making a light roux).

In a separate saucepan, combine the reserved clam juice, half-and-half, thyme, cayenne, salt, pepper, and white wine. Heat until steaming—

Slowly ladle the hot half-and-half mixture into the roux, whisking as you go to keep the sauce smooth. Continue cooking, stirring often, until the sauce thickens, about 4–6 minutes.

Stir in the Parmesan until melted. Add the chopped clams and stir gently just until warmed through, 1–2 minutes.

Spoon the sauce over the cooked pasta. 

Garnish with parsley and serve immediately.