Recipes
In Mississippi, food is an event! We are pleased to feature Mississippi recipes from great cooks from our 20 Certified Retirement Cities. We encourage you to experience true Mississippi cuisine!
MISSISSIPPI FRIED DILL PICKLES (Natchez)
1 cup sliced dill pickles, drained
½ cup milk
1 dash Tabasco® pepper sauce
1 cup flour
1 teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon white pepper
16 ounces vegetable oil
Place single layer of sliced pickles on paper towels to drain. Mix milk and Tabasco® in a bowl. Mix flour, salt, cayenne and pepper in a shallow pan. Place oil in a medium saucepan and place over medium/high heat. Heat to 350°. Place 1/3 of the pickles in milk mixture. Shake off excess liquid and place in flour mixture and coat well. Carefully drop coated slices into hot oil one by one and fry until golden brown (about 4 minutes). Drain on paper towels. Repeat with each 1/3 of the pickles.
SESAME SHRIMP (MS Gulf Coast)
1 pound jumbo shrimp, shelled
3 tablespoons lemon juice
2 teaspoons sesame seeds, lightly toasted
¼ teaspoon garlic powder
4 tablespoons butter
1 tablespoon soy sauce
¼ teaspoon ginger
Butterfly the shrimp. Combine all ingredients, except the butter and sesame seeds. Add shrimp to the mixture and refrigerate for two hours, stirring once. Drain shrimp. Using a baking pan broil shrimp four inches from heat for about 5 minutes. Remove shrimp to a serving bowl. Sprinkle with melted butter and sesame seeds. Serves 2.
POTATOES ROMANOFF (Madison)
6 large potatoes
16 ounce container of sour cream
1 ½ cups shredded sharp cheddar cheese
1 bunch green onions, chopped
1 ½ teaspoons salt
¼ teaspoon pepper
Cook whole potatoes in their skins until fork tender; peel, mash or whip in a large bowl. Stir in sour cream, 1 cup grated cheese, onion, salt and pepper. Turn into buttered 2-quart casserole. Top with remaining cheese. Sprinkle with paprika. Cover and refrigerate several hours or overnight. Bake, uncovered, at 350° for 30 to 40 minutes or until heated through.
LEMON BLOSSOMS (Corinth)
1 box lemon cake mix
1 box confectioner's sugar
1/3 cup lemon juice
3/4 cup orange juice
Prepare cake mix as directed. Bake as directed in mini-muffin pans. Mix remaining ingredients. Dip muffins in liquid when muffins are baked. Cool on waxed paper.
Happy eating!