| | Recipes | |     |
Each month we feature recipes from great cooks from
our 21 Certified Retirement Cities. Below you will find this month's
selections.
MISSISSIPPI
CORN SALAD
1 can whold kernel Shoepeg corn, drained
1 tomato, chopped
onion, couple of slices as desired
1 heaping tablespoon mayonnaise
2 tablespoons Wishbone Italian Dressing
salt and pepper
Mix all ingredients and chill. Quick and easy to make. Great for summertime.
MCCOMB
SAVORY GREEN BEANS
2 lbs. fresh green beans
1/4 cup butter or margarine
1/2 cup chopped onion
3 green onions, sliced
1 clove garlic
1 can Rotel
1/8 teaspoon freshly ground pepper
1/2 teaspoon chopped dill weed
Wash beans; trim ends and remove strings. Add water to depth of 1 inch into a large Dutch oven. Bring to a boil. Add beans. Cover, reduce heat and simmer 10 minutes or until beans are crisp-tender. Drain beans. Plunge into ice water; drain and set aside.
Melt butter in Dutch oven; add onion and remaining ingredients. Cook over medium heat, stirring constantly, until onions are crisp-tender. Add beans and cook until beans are throughly heated. Yield: 8 servings.
TUPELO
HONEY SESAME SALMON STEAKS
2 salmon steaks
1/4 cup honey
1/8 teaspoon dry mustard or 1/2 teaspoon of prepared mustard of choice
1/4 teaspoon grated ginger or 1/8 teaspoon dry ginger (to taste)
juice of one lemon
1/2 teaspoon freshly grated lemon rind
sesame seeds
parsley dry or fresh
Preheat oven to 325°. Butter a baking dish, then place the salmon steaks side by side in dish. Mix honey, mustard, ginger and lemon together. Pour or brush mixture on salmon steaks. Sprinkle with sesame seeds and garnish with parsley. Cover dish with aluminum foil and bake at 325° degrees for about 15 minutes. Uncover and continue baking for an additional 10 minutes or until flaky. Salmon should be slightly brown but still juicy.
WEST POINT
ICE BOX LEMON PIE
1 graham cracker pie crust
1 can sweet condensed milk
3 lemons
1 (8-oz.) container of cream cheese
cream of tartar
6 teaspoons sugar
3 eggs (separated)
Blend cream cheese until fluffy. Add egg yolks, milk, and lemon juice. Pour into crust.
Beat egg whites, add a little cream of tartar and 6 tablespoons of sugar. Add to pie. Bake in 400° oven until golden brown. Cool and store in refrigerator for at least 4-6 hours before serving.
Happy eating!
MISSISSIPPI
CORN SALAD
1 can whold kernel Shoepeg corn, drained
1 tomato, chopped
onion, couple of slices as desired
1 heaping tablespoon mayonnaise
2 tablespoons Wishbone Italian Dressing
salt and pepper
Mix all ingredients and chill. Quick and easy to make. Great for summertime.
MCCOMB
SAVORY GREEN BEANS
2 lbs. fresh green beans
1/4 cup butter or margarine
1/2 cup chopped onion
3 green onions, sliced
1 clove garlic
1 can Rotel
1/8 teaspoon freshly ground pepper
1/2 teaspoon chopped dill weed
Wash beans; trim ends and remove strings. Add water to depth of 1 inch into a large Dutch oven. Bring to a boil. Add beans. Cover, reduce heat and simmer 10 minutes or until beans are crisp-tender. Drain beans. Plunge into ice water; drain and set aside.
Melt butter in Dutch oven; add onion and remaining ingredients. Cook over medium heat, stirring constantly, until onions are crisp-tender. Add beans and cook until beans are throughly heated. Yield: 8 servings.
TUPELO
HONEY SESAME SALMON STEAKS
2 salmon steaks
1/4 cup honey
1/8 teaspoon dry mustard or 1/2 teaspoon of prepared mustard of choice
1/4 teaspoon grated ginger or 1/8 teaspoon dry ginger (to taste)
juice of one lemon
1/2 teaspoon freshly grated lemon rind
sesame seeds
parsley dry or fresh
Preheat oven to 325°. Butter a baking dish, then place the salmon steaks side by side in dish. Mix honey, mustard, ginger and lemon together. Pour or brush mixture on salmon steaks. Sprinkle with sesame seeds and garnish with parsley. Cover dish with aluminum foil and bake at 325° degrees for about 15 minutes. Uncover and continue baking for an additional 10 minutes or until flaky. Salmon should be slightly brown but still juicy.
WEST POINT
ICE BOX LEMON PIE
1 graham cracker pie crust
1 can sweet condensed milk
3 lemons
1 (8-oz.) container of cream cheese
cream of tartar
6 teaspoons sugar
3 eggs (separated)
Blend cream cheese until fluffy. Add egg yolks, milk, and lemon juice. Pour into crust.
Beat egg whites, add a little cream of tartar and 6 tablespoons of sugar. Add to pie. Bake in 400° oven until golden brown. Cool and store in refrigerator for at least 4-6 hours before serving.
Happy eating!
