FRENCH CHERRY PIE

FRENCH CHERRY PIE

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3 egg whites  1/2 teaspoon cream of tartar  1 cup sugar  9 saltine crackers, finely crushed  1/2 cup chopped pecans  1 teaspoon vanilla  Preheat oven to 350 degrees. Beat egg whites until foamy; add cream of tartar. Gradually add sugar, beating until stiff. Fold in...
PATTY’S PICK: APRICOT TORTONI

PATTY’S PICK: APRICOT TORTONI

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This is one of my favorite summertime dessert recipes. It is so light and refreshing and easy, and everyone loves it. It is the perfect ending for a ladies’ luncheon or brunch or dinner party. This dessert recipe is from our previous food editor Mary Leigh Furrh...
Weidmann’s Black Bottom Pie 

Weidmann’s Black Bottom Pie 

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I got the sweetest letter from Mrs. Mary Davidson Jennings, a 92-year old reader originally from Kosciusko, who loves Mississippi and Mississippi Magazine. She enclosed a brochure published in 1952 about the history of Weidmann’s Restaurant in Meridian, the oldest...
STRAWBERRY MERINGUE CAKE

STRAWBERRY MERINGUE CAKE

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  1 (18¼-ounce) box yellow cake mix 2 egg whites 1 teaspoon almond extract, divided 1 teaspoon vanilla ½ cup sugar Preheat oven to 350 degrees. Prepare cake mix according to directions on package, adding ½ teaspoon almond extract. Pour into 2 greased and floured...
Six Great Easter Sides

Six Great Easter Sides

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Time to set the Easter table with tried-and-true favorite salads along with some easy sides with new twists! Bacon Ranch Deviled Eggs 6 hard-boiled eggs 1/3 cup mayonnaise 2 teaspoons ranch dressing mix  1 teaspoon dry mustard Salt, black pepper, and white pepper to...
PATTY’S PICK: Pork Medallions with Cranberries

PATTY’S PICK: Pork Medallions with Cranberries

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Maggi Lampton, a sweet friend and a wonderful cook and hostess, shared this Pork Medallion recipe with me several years ago, and it is one of my favorites. It is the perfect spring entrée served over vermicelli with fresh asparagus and a spring mix salad. It is a...