OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)
BREAD & ROLLS
Aunt Jimmie's
Rolls
2
cups lukewarm water, 1 package yeast, 1/2 cup shortening,
1/2 cup sugar, 2 teaspoons salt, 1 egg, flour, melted
butter
Soften
yeast in water. Add shortening, sugar, salt, egg. Add
enough flour to make a firm dough. Place in greased bowl,
cover, put in warm place and let rise until doubled (about
1 1/2 to 2 hours).
Roll and cut, or divide dough into small pieces and form
into smooth balls. Dip each ball in melted butter; place 3
balls in each section of greased, 2" muffin tins. Let rise
until doubled (about 45 minutes). Bake at 350 degrees for
15 or 20 minutes.
Makes about 3 dozen. Covered dough will keep in
refrigerator a week or more.
LFG, Lexington
MS
Mexican
Cornbread
1 1/2 cups
self-rising corn meal, 1 cup chopped onion, 3 eggs, 3
chopped jalapeño peppers, 1/2 cup milk, 1/2 teaspoon salt,
1 cup grated sharp cheese, 1/2 cup oil, 1 can yellow
cream-style corn
Combine
all ingredients and bake in greased pan for 45 minutes to 1
hour at 375 degrees.
Variation: Mrs. SP of Bentonia MS adds 2 chopped pimientos
to batter.
Donny Says: remove seeds from jalapeños.
Mrs DD, Lexington
MS
Mississippi Spice
Muffins
1
cup soft butter or oleo, 2 cups sugar, 2 eggs, 2 cups
unsweetened applesauce, 3 teaspoons cinnamon, 1 teaspoon
ground cloves, 2 teaspoons ground allspice, 1 teaspoon
salt, 2 teaspoons baking soda, 4 cups flour, 1 cup chopped
nuts, powdered sugar
Cream
butter and sugar. Add eggs, one at a time. Mix in
applesauce and spices. Sift together salt, soda and flour.
Add to applesauce mixture and beat well. Stir in nuts.
Bake in lightly-greased, miniature muffin pans at 350
degrees for 8 to 10 minutes. Sprinkle with powdered sugar.
Batter will keep indefinitely in refrigerator. Baked
muffins freeze well (reheat before serving). Yields 84
small muffins.
DS, Goodman
MS
Patio Skillet
Bread
1
1/2 cups sifted flour, 1 1/2 cups yellow cornmeal, 4
teaspoons baking powder, 2 tablespoons sugar, 2 teaspoons
sage, 1 teaspoon thyme, 2 1/2 teaspoons salt, 1 1/2 cups
chopped celery, 1/3 cup chopped onion, 1/4 cup chopped
pimientos, 3 beaten eggs, 1/3 cup oil, 1 1/2 cups milk
Combine
dry ingredients, celery, onion, pimientos. Combine eggs,
oil, milk; add to dry mixture, stirring only until blended.
Pour into greased 10 or 11 inch skillet. Bake at 400
degrees for 35 or 40 minutes. Serve hot with butter, or as
a main dish with creamed meat or gravy. May be crumbled and
used as poultry dressing.
BC, McComb
MS
Sweet Potato
Biscuits
2
or 3 medium sweet potatoes, 1/2 cup butter or oleo, 1/2 cup
sugar, 2 tablespoons milk, 1 teaspoon salt, 3 1/2 to 4 cups
all-purpose flour, 4 1/2 teaspoons baking powder
Boil,
peel and mash sweet potatoes. While they're still hot,
measure 1 1/2 cups mashed sweet potatoes into large bowl.
Add butter, sugar, salt, milk; mix well. Sift together
flour and baking powder; add to potato mixture. Work with
hands to make soft dough. Chill dough, then roll out and
cut into biscuits.
Bake on greased cookie sheet (on top rack of oven) at 400
degrees for 15 or 20 minutes, until biscuits are light,
golden brown. Makes 12 biscuits. This is a very old,
favorite Brumby recipe!
CB, Goodman
MS
