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Leslie N. Dees
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Leslie N. Dees
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Leslie N. Dees
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Leslie N. Dees
Adding some kick to the Super Bowl: Cajun-style dishes add spice, flavor to parties
In honor of the New Orleans Saints first trip to the Super Bowl, the cooks at The Star-Herald had a pre-game feast on Monday. All of the dishes were sampled and found to be delicious. We hope that you enjoy these recipes.
Cajun Caviar
2 cans blackeye peas, drained
1 med jalapeno pepper, minced
1/4 white onion, minced
1/2 green bell pepper, chopped
1/3 cup Italian salad dressing
2 tbs ground cumin
Cajun seasoning to taste
1/4 tsp cayenne red pepper
Combine all ingredients. Serve chilled with chips or crackers.
Black Bean Dip
1 can 15 oz. black beans, drained
1-1/2 cups canned corn, drained
2 medium tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup red onions, diced
1 to 2 jalapenos, diced
1/2 cup fresh lime juice
1/2 cup olive oil
1/3 cup fresh cilantro
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos.
Tuzzi Muzzi Dip
1 lb. sausage (hot or mild)
2 packages of cream cheese
1 can Rotel
Brown and drain sausage. Melt cream cheese and add Rotel and sausage. Serve with sturdy corn chips.
Red Beans and Rice I
1 lb red beans
1 onion, chopped
1 finger garlic
1 lb hamburger meat
Couple links fresh smoked sausage
Seasoning to taste
Put beans in crock pot. Fill about three-quarter full with water, and turn the crock pot on. Cooking them this way it is not necessary to soak the beans.
Saute hamburger meat, onions and garlic together and add the mixture to red beans and cook for about 4 or 5 hours in crock on high setting.
About one hour before serving, put in the sausage and cook for last hour. Add enough Creole seasoning to taste. Serve over fresh rice, with hot french bread and cold ice tea.
Cajun Mexican Chilil with Fritos
1 bag dip size Frito's
1-1/2 pkg of burrito seasoning
1 small can green chili peppers
1 can no bean chili (chunky)
1 shredded onion, white or yellow
One 12 oz, salsa
1 lb block Velveeta cheese
One 12 oz bag of shredded Cheddar
2 tsp Tabasco sauce
Soften onions with a little butter in microwave or on stove top. Using a deep Pyrex dish, melt cheeses with all ingredients. Stir often. Once completely smooth, pour over individual bowls of Frito's.
Cajun Brownies
Bottom Layer:
1 box yellow cake mix
1 cup pecans, chopped
1/4 lb margarine, melted
1 egg, beaten
Mix above with hand and press into greased 9x13 inch pan.
Top Layer:
One 8 oz cream cheese
One 1 lb box confectioners powdered sugar
2 eggs beaten until fluffy
Mix with electric mixer. Cream cheese until fluffy, add sugar gradually, then beaten eggs. Pour over first layer. Bake 325F from 40-50 minutes. Cool and cut in squares.
Recipes courtesy of www.cajun-recipes.com and the RFUMC Cookbook.
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Flashbacks
July 28, 1960
Attala County Mental Health Chapter’s application for charter was approved officially by he Board of directors of the Mississippi Association for Mental Health. Roby Coleman as president and Mrs. Ivy Gibson, secretary are the officers of the new chapter. -
Hilltop move: Couple moves home from Carroll County to Attala
The two story home of Mr. and Mrs. Bobby Evans makes a striking pose from its hilltop setting in the Carmack Community, several miles from its original location in the Carroll County town of Vaiden.
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‘Make a Splash Read:' Hundreds take part in summer reading program at the Attala County Library
The Attala County Library was host in June and July to 373 youngsters who enrolled in the summer reading program following the theme “Make A Splash Read,” according to Charla Chandler, children’s librarian and director of the annual event.
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Proud to be an American: Pops concert kicks off holiday weekend at Mary Ricks Thornton Cultural Center
A salute to our armed forces, followed by a pops concert, kicked off the Independence Day celebration in Kosciusko on Thursday night in the Mary Ricks Thornton Cultural Center.
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Parade highlights Sallis Homecoming
A parade Saturday morning at 10 kicked off activities of the third annual Sallis Homecoming Festival held in the downtown area.
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Camp of the Rising Son: Director, staff hope campers experience Christ’s love
More than 600 campers have been swimming, scaling the climbing wall, riding horses, canoeing, sailing, kayaking and honing their skills in basket weaving and pottery making during this summer’s sessions of Camp of the Rising Son (CRS) on the campus of French Camp Academy. These activities top the list of fun experiences. There are others.
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Kids in the Kitchen: 4-H summer program teaches manners, cooking dishes
In the kitchen with 16 kids was the situation in which Jackie Pullen, Youth Nutrition Educator for Attala County, found herself as she guided 16 4-H members through her program of “Kids in the Kitchen” at the extension office last Thursday.
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