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FROZEN PEACHES AND LEMON CREAM

FROZEN PEACHES AND LEMON CREAM

by Emily Hines Black | Photo by Rory Doyle

2 pounds ripe peaches, peeled, pitted and quartered 1 cup sugar 1 can frozen lemonade concentrate 2 cups whipping cream 1 teaspoon vanilla powder Fresh mint In a medium bowl, mash peaches, including and accumulated juices, with a potato masher. Stir in 1 cup sugar and...
PATTY’S PICK: BLUEBERRY COBBLER AND EASY HOMEMADE VANILLA ICE CREAM

PATTY’S PICK: BLUEBERRY COBBLER AND EASY HOMEMADE VANILLA ICE CREAM

by Patty Roper | Photo by Greg Campbell

In Mississippi, summertime is blueberry time and homemade ice cream time. This is an easy blueberry cobbler recipe that is just perfect with the easiest and most delicious homemade ice cream ever. So, go pick some Mississippi blueberries, make a cobbler, and some...
RED, WHITE AND BLUE PICNIC AT THE LAKE

RED, WHITE AND BLUE PICNIC AT THE LAKE

by Patty Roper | photo by Bonnie Dickerson

Menu: Pulled Pork on Buns with Coleslaw and Sweet Pickles Sausage Balls Baked Beans and Beef Mimi’s Potato Salad Veggies and Creamy Dill Dip Fruit and Dip Lemon Cupcakes Blueberry Crumb Pies Chocolate Stars Easy Homemade Vanilla Ice Cream PULLED PORK ON BUNS 1 (3- to...
MARINATED CRAB CLAWS

MARINATED CRAB CLAWS

by Emily Black | Photo by Rory Doyle

1 pint crab claws, drained ½ cup chopped green onions ½ cup chopped fresh parsley 1 clove garlic, minced 1/3 cup olive oil 1/3 cup citrus Champagne vinegar (may use white vinegar) ¼ cup fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco Sauce 1...
BUTTERMILK POUND CAKE

BUTTERMILK POUND CAKE

by Patty Roper | photo by Bonnie Dickerson

2 sticks unsalted butter, softened 3 cups sugar 5 eggs, separated 3 cups all-purpose flour  ⅓ teaspoon baking soda 1 cup buttermilk For garnish: confectioners’ sugar Preheat oven to 325 degrees. With mixer, cream butter and sugar until light and fluffy. Stir in egg...
HUMMUS WITH STEAMED ASPARAGUS AND VEGETABLE CHIPS

HUMMUS WITH STEAMED ASPARAGUS AND VEGETABLE CHIPS

by Emily Black | Photo by Rory Doyle

1 (14-ounce) can chickpeas, drained and rinsed ½ teaspoon salt 1 teaspoon cumin 2 cloves garlic, chopped 2 tablespoons lemon juice ¼ teaspoon sesame oil ½ teaspoon black pepper ¼  cup tahini sauce ½ teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil, plus...
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