The Department of Nutrition and Hospitality Management at Ole Miss kicked off its 100 year anniversary in September with the launch of “Are You Ready?™ 100 Years of Family, Friends and Food.” The cookbook, available for purchase here, is full of recipes ranging from appetizers to sweets. Check out a sampling of recipes from the book below. Try these recipes at your next tailgate or pin them for later!
Bacon Pecans
Yield: 3 cups
A must for any party table!
Preheat oven: 350ºF
You’ll need:
2 cups pecan halves
6 slices thick-sliced bacon, chopped
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
Mix pecans and bacon pieces. Spread pecan mixture in a single layer in a large baking pan. Bake until bacon is done and pecans are toasted, stirring occasionally (time will vary depending on the amount of fat on the bacon). Watch during baking to prevent burning. If the pecans cook faster than the bacon, reduce the oven temperature. Drain grease. Toss drained pecan mixture with butter, sugar, and salt. Store in an airtight container in the refrigerator.
Sarabella’s® Tantalizing Bacon-Tomato Tarts
Yield: 45 servings
These tiny tomato tarts are very easy and delicious.
Preheat oven: at 350ºF
You’ll need:
1 (10-ounce) can tomatoes with chilies, drained
1 cup low-fat Helmann’s® mayonnaise
1 (3-ounce) package real bacon bits
1 cup sharp shredded Cheddar cheese
3 tablespoons chopped chives
3 tablespoons chopped fresh basil
3 boxes (15 shells each) mini phyllo shells
Sarabella’s® Wicked Sweet Chutney
Sarabella’s® Sassy Raspberry Chutney
Mix tomatoes with chilies, mayonnaise, bacon bits, cheese, and chives together. Fill each phyllo shell with tomato mixture. Bake for 20 minutes. Remove to a rack to cool. When cool, top half the shells with a teaspoon of Wicked Sweet Chutney, and the other half with Sassy Raspberry Chutney.
Crazy Corn
Yield: 3 quarts
Preheat oven: 225°F
You’ll need:
3 quarts hot-air popcorn, remove all un-popped kernels
1 cup pecan halves or other raw nuts (optional)
Spray a very large oven-safe bowl or baking pan with nonstick cooking spray. Add popped corn and nuts to the bowl or pan. Be sure to adjust the oven rack so the bowl will fit in the middle of the oven, before the oven is preheated.
For the syrup:
1/2 cup butter
1 cup sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
Make syrup: Melt butter in a large, heavy pan. Add remaining syrup ingredients. Cook while stirring over medium heat. Bring to a boil. Boil 5 minutes, stirring to prevent burning. Pour hot syrup over popped corn and nuts (optional). Stir to coat popped corn and nuts with syrup. Bake popped corn and nuts in the same bowl. Bake for 1 hour, stirring every 15 minutes. If popped corn or nuts start to overbrown before the baking time is over, reduce the oven temperature to 200°F and complete the cooking time. Crazy Corn should be crisp when cooled. Store in an airtight container.
Variation: Crazy Corn can be shaped into balls when still hot and sticky. Handle carefully using large spoons or scoops to form balls. Eliminate the baking step. Clean oven mitts that have been sprayed with nonstick cooking spray or coated with butter may be used to protect the hands when shaping popcorn balls.
Hot Tamale Meatballs
Yield: 20 servings
This is a new twist on the traditional meatball appetizer. Imagine small round hot tamales!
Preheat oven: 350-375ºF
You’ll need:
Tomato Sauce:
1 (10-ounce) can tomatoes with chilies
1 (14.5-ounce) can whole tomatoes
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
Garlic powder or onion powder to taste
Meatballs:
1 pound lean ground beef
1 pound lean ground pork
1½ cups yellow corn meal
1 (8-ounce) can tomato sauce
½ cup all-purpose flour
4 cloves garlic, chopped
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon cumin
Chopped seeded jalapenos to taste
Mix all tomato sauce ingredients. Simmer while making meatballs. Combine all meatball ingredients. Shape into small meatballs. Add a small amount of water to meatball mixture if it does not hold together. Place on a greased broiler pan. Bake meatballs until done. Add to simmering sauce and continue cooking for 20 minutes to blend flavors. Serve in a crock pot or chafing dish to keep warm.
Culinary Tip: Store chilled meatballs and sauce in sealed boil-in bags. These can be heated slowly in a water bath and added to chafing dish when needed.
Knock Me Out Brownies
Yield: 15 brownies
Preheat oven: 350°F
You’ll need:
Bottom Layer: Brownie Layer
1 cup melted butter
1/3 cup cocoa
1 1/2 cups all-purpose flour
2 cups sugar
4 large eggs
Add cocoa to melted butter. Add flour and sugar, mixing well. Beat in eggs. Pour batter into a greased 15×10-inch pan. Bake for 20 minutes.
Middle Layer: Peanut Butter Sauce
1 (18-ounce) jar extra crunchy peanut butter
Heat peanut butter in the microwave for about 1 minute or until smooth and flowing. Spread peanut butter over the warm brownies. Refrigerate for 30 minutes.
Top Layer: Chocolate Icing
1/2 cup melted butter
1/4 cup cocoa
1/3 cup milk
10 large marshmallows
1 pound powdered sugar
1 teaspoon vanilla
Add cocoa to melted butter over low heat. Add milk and marshmallows, stirring until marshmallows are melted. Remove from heat and stir in powdered sugar and vanilla. Spread over brownies. When icing is set cut brownies into 1-inch squares.
For more recipes from “Are You Ready?™ 100 Years of Family, Friends and Food” order a cookbook online or pick one up at the following locations:
-Square Books or Off Square Books in Oxford, Miss.
-Something Southern in Oxford, Miss.
– Cotton Row Bookstore in Cleveland, Miss.
-Kademi in Philadelphia, Miss.
-Blossoms in Batesville, Miss.
-Reeds Gumtree Bookstore in Tupelo, Miss.
-The Gift Box in Grenada, Miss.
-Traditions and Trends in Kosciusko, Miss.