MISSISSIPPI MAGAZINE READER SURVEY

MISSISSIPPI MAGAZINE READER SURVEY

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Mississippi Magazine wants to hear from you! We value our readers and invite you to share your opinions and thoughts on the favorite publication of Mississippians. Click here and complete our online survey for your chance to win a nutmeg shell from McCartys...
KEY LIME TARTLETS

KEY LIME TARTLETS

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1 round of Pillsbury pie crust dough Flour for dusting 6 egg yolks, beaten 1 cup sugar ½ cup freshly squeezed lime juice 1 stick cold butter, cubed 2 tablespoons lime zest Fresh blackberries and mint leaves for garnish Preheat oven to 400 degrees. On a floured board,...
LIME AND GRAPEFRUIT SPRITZERS

LIME AND GRAPEFRUIT SPRITZERS

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Vodka or Tequila can be substituted for 7-Up if desired. 2 cups pink grapefruit juice 2 cups limeade 1 (12-ounce) bottle 7-Up or 1 to 2 ounces vodka or tequila Fresh mint and lime slice for garnish Pour grapefruit juice into a plastic ice cube tray. Pour limeade into...
CATFISH GUMBO

CATFISH GUMBO

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1 cup vegetable oil 1 cup all-purpose flour 1 bunch celery, chopped 2 onions, chopped 1 bell pepper, chopped 8 cups seafood stock 2 cups frozen chopped okra 1 (12-ounce) can Ro-Tel tomatoes 6 catfish fillets, cut into 1-inch pieces Creole seasoning to taste Kosher...
HONEY-LEMON BEEHIVE CAKE

HONEY-LEMON BEEHIVE CAKE

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Cake: 2⅔ cups flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup butter, softened 1¼ cups sugar ⅓ cup honey 4 eggs ½ teaspoon vanilla ¾ cup milk 2 tablespoons lemon juice Pre-heat oven to 300 degrees. Grease and flour beehive pan. In a medium bowl, sift together...
MARINATED BEEF KABOBS

MARINATED BEEF KABOBS

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¾ cup Allegro Original Marinade ¾ cup Worcestershire sauce ½ cup low-sodium soy sauce ½ cup honey 1 teaspoon ground ginger 4 tablespoons Weber Chicago Steak Seasoning, divided 3 pounds sirloin, rib-eye, or filet, cut into cubes  1½ pounds link sausage, cut into ½-inch...
EASTER BRUNCH

EASTER BRUNCH

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Lush green ferns and blooming branches, spring bulbs, bunnies, and eggs filled with single blooms create the perfect background for an easy Easter brunch buffet served on the sideboard. Set the table with Grandma’s beautiful antique floral dishes in bright spring...
STENCILED COOKIES

STENCILED COOKIES

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My daughter, Beth, sent me a photo of the most unbelievable stenciled peacock cookies in turquoise and lime that she had made for her friend’s birthday. She assured me that they were very easy to make. They truly were amazing! And I could envision tons of...
MERINGUE ROSES

MERINGUE ROSES

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3 egg whites 1/8 teaspoon cream of tartar 1 teaspoon vanilla ¾ cup sugar Pink gel food coloring Leaf green gel food coloring Preheat oven to 200 degrees and line 2 baking sheets with parchment paper. In bowl of electric mixer, place egg whites and whisk until frothy....
PAN ROASTED REDFISH WITH CORN MAQUE CHOUX REDFISH

PAN ROASTED REDFISH WITH CORN MAQUE CHOUX REDFISH

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4 (6-ounce) redfish filets Salad oil Blackening seasoning to taste Preheat oven to 300 degrees. Sprinkle redfish with blackening seasoning on skin side. Heat salad oil in sauté pan until near smoke point. Carefully lay fish in pan, seasoning side down, and cook until...

REALTOR SUBSCRIPTION BUNDLE

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After more than 40 years of bringing the best of Mississippi to our readers, no one knows this state like we do. Except you. Which is why we here at Mississippi Magazine want to partner with you to share the positive stories about this great state with your clients,...