Thursday, January 19, 2006

Features

Recipes from Martha Ruth Leonard

Better Homes & Gardens
All Time Favorites

Tamale Pie

  • 2 medium onions
  • 3 cloves garlic, minced
  • 2 tbsp. cooking oil
    28-oz. can tomatoes, chopped
  • 2 2 oz. cans sliced, pitted
    ripe olives
    1/2 cup raisins (optional)
  • 2 tbsps. chili powder
  • 1/4 tsp. salt
  • 3 cups shredded, cooked
    roast beef (12 ounces)
  • 1 cups yellow cornmeal
  • 2 cups water
  • 1/2 tsp. salt
  • 1/2 tsp. chili powder
  • 1 cup shredded American or
    cheddar cheese (4 oz.)
  • 1 cup cold water
In a large saucepan cook onion and garlic in hot oil until tender. Drain off fat. Stir in the undrained tomatoes, olives, raisins (if using), the 2 tbsps. chili powder and the 1/4 tsp. salt. Bring to boil, reduce heat, simmer, uncovered about 20 minutes or until slightly thickened. Stir in cooked beef; heat through. Spread beef mixture evenly into an ungreased 3 qt. rectangular baking dish; set aside.

Meanwhile, combine cornmeal and the 1 cup cold water. Set aside. In a medium saucepan bring the 2 cups water to boiling; add the 1/2 tsp. salt and 1/2 tsp. chili powder. Slowly add cornmeal mixture to boiling water, stirring constantly. Return to boiling, stirring constantly. Reduce heat to low. Cook for 10-15 minutes or until mixture is very thick, stirring occasionally. Spread the cornmeal mixture evenly over beef mixture. Bake in 325 degree oven for 20 minutes. Sprinkle with cheese. Bake for 5 minutes more. Let stand 5 minutes before serving. Makes 6-8 servings.

Sweet and Sour Pork

  • 1 lb. lean boneless pork
  • 8 oz. can pineapple chunks
    (juice pack)
  • 1/3 cup sugar
  • 1/4 cup vinegar
  • 2 tbsps. cornstarch
  • 2 tbsps. soy sauce
  • 1 tsp. instant chicken bouillon
    granules
  • 1 beaten egg
  • 1/4 cup cornstarch
  • 1/4 cup all purpose flour
  • 1/4 cup cold water
  • 1/8 tsp. red or black pepper
  • shortening or cooking oil for
    deep frying
  • 1 tbsp. cooking oil
  • 1 cup bias-sliced carrots
  • 2 medium
  • 2 cloves garlic, minced
  • 1 large green or red sweet pepper
    cut into 1/2 inch pieces
  • 2 cups hot cooked rice
Trim fat from meat. Cut meat into 3/4 inch cubes. For sauce, drain pineapple, reserving juice. Add enough water to juice to equal 1-1/2 cups liquid. Stir in sugar, vinegar, 2 tbsps. cornstarch, soy sauce and bouillon granules. Set aside. For batter, in bowl combine egg, 1/4 cup cornstarch, flour, cold water, and red or black pepper. Stir until smooth. Dip pork into batter. Fry pork, 1/3 at a time, in hot oil (365) for 4-5 minutes or until pork is no longer pink and batter is golden. Drain on paper towels. Pour the 1 tbsp. oil into wok, or large skillet. (Add more oil as necessary during cooking.) Preheat over medium high heat. Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1-2 minutes or until crisp-tender. Push from center of wok. Stir sauce. Pour into center of wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Heat through. Serve over rice. Makes 5 servings.

Swiss Corn Bake

  • 4 cups fresh corn kernels or
    2 10-oz. pkgs. frozen whole
    kernel corn
  • 2 beaten eggs
  • 2 5-oz. cans evaporated milk
  • 2 tbsps. finely chopped onion
  • 1/4 tsp. salt
  • 1/4 cup shredded Swiss or
    Gruyere cheese
  • dash pepper
  • 3/4 cup shredded Swiss or
    Gruyere cheese (3 oz.)
  • 3/4 cup soft bread crumbs (1 slice)
  • 1 tbsps. butter or margarine, melted
Grease a 9-inch pie plate or an 8-inch quiche dish; set aside. In a covered medium saucepan, cook fresh corn in a small amount of boiling, lightly salted water for 4 minutes. (Or, cook frozen corn according to package directions.) Drain well. In a medium mixing bowl combine drained corn, beaten eggs, milk, onion, salt and pepper. stir in the 3/4 cup cheese. Transfer mixture to prepared pie plate or quiche dish. In a small bowl combine bread crumbs and melted butter or margarine. Stir in the 1/4 cup cheese. Sprinkle over corn mixture. Bake, uncovered, in a 350 degree oven for 25-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving. Makes 6 servings.

Pages from the Past

10 Years Ago - January 18, 1996

Graduates

Carri Ann Bolden Hutchens graduated from the University of Alabama on Dec. 16 with a 3.5 gpa and a
bachelor of science degree in nursing. Carri is the wife of Larry Hutchens and the daughter of Diane and
Leon Bolden of Holly Springs.

African-American quilts showcased

When Amanda Malone was a girl, a quilt frame hung from the ceiling of her Abbeville home, so her
mother could pull it down when she wanted to quilt. It was there that Malone learned to piece such simple
patterns as “nine patch” and “log cabin” and learned to transform old jeans, pants and coattails into
beautiful quilting designs. “We had to do it because we needed the quilts, but it was fun also,” Malone said.
Malone’s work and that of other African-American quilters will be showcased at the University of
Mississippi Museum in “An Art Exhibit of the Works of African-American Quilters from North
Mississippi.”

25 Years Ago - January 15, 1981

Vice president

Tonya Mitchell, a 1980 graduate of Marshall Academy, has been elected vice president of the
Mississippi Division of Children of the Confederacy. She is president of the local chapter, sponsored by the
Edward Cary Walthall UDC. She is a freshman at Harding University at Searcy, Ark. She is the daughter
of Mr. and Mrs. Bobby Mitchell of Holly Springs.

Tournament MVP

Marshall Academy junior Beverly Cupp was named the most valuable player Saturday night in the Mt.
Pleasant Christian Academy Tournament in the girls division. Beverly averaged 10.2 points and 10
rebounds in the two-game tournament.

Deer hunter

“Tootsie” Hurdle killed a nine-point buck New Year’s Day with his 30.6 rifle, while hunting in Slayden.
Mrs. Winter honored

Mrs. Winter honored

At a meeting of the Holly Springs Chapter No. 390 Easter Star Mrs. Cornelia Winter was honored and
presented with a 50-year membership pin.

50 Years Ago - January 19, 1956

Byhalia students on “Pride of the Southland”

On Sat. morning, Jan. 14, an all star cast of Byhalia talent was presented on Pride of the Southland television
program at WMCT, directed by Trent Wood. Wood cordially welcomed the mayor of Byhalia, A.H.
Fuller and the school superintendent L.C.Wood. The Byhalia High School band played, directed by Mrs.
T.C. Hasty; with solos and dance numbers by many students. Little 4-year-old Clay Pruitt performed a cute
sailor dance to the tune of “Sailing.” Trent Wood presented the contestants with a package of Purnell’s
Pride frozen chicken from Big Star, sponsor of the show.

Vegetable growers meeting called

Zell King, representative of Bolivar Frosted Foods, will be in Holly Springs Wed. to meet with vegetable
growers. The Frosted Foods company is interested in contracting with farmers who will furnish them with
okra, strawberries, broccoli, cauliflower and asparagus for the entire season. Okra, for example, will bring
6 per pound for the season, which runs into September


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