The past few weeks have been packed with activities. I was a guest speaker for Mississippi State University’s Arts and Science Department’s end-of-the-year luncheon. The luncheon was held at an antebellum home in Starkville converted into a bed and breakfast and banquet venue. We had a delicious lunch of tossed green salad with a balsamic vinaigrette, pork tenderloin with a honey mustard sauce, squash casserole, green beans and homemade rolls. Dessert was cheesecake with assorted fruit toppings. It was divine!
Unfortunately I didn’t get to see a Bulldog baseball game while I was in town. There is nothing like baseball at Dudy Noble.
My granddaughter, Leila Rose, turned 3 years old last Saturday. It seems like yesterday that we welcomed her into the world on a beautiful June day, once again in Starkville. I cannot put into words what she means to us. I thank God every day for bringing this precious little one into our lives.
She thoroughly enjoyed her swimming birthday party. She is quite a little fish and never gets tired of the pool. It has been my experience that most children could swim all day.
I can remember when my son was little, and we would head to the pool on days that he wasn’t playing baseball. Even though we had been there with friends for hours, he was never ready to leave. I wish I had a nickel for every time I have heard, “Just a little while longer, please!”
June is a busy month of celebrations in our family. Our wedding anniversary, Leila’s birthday, my son’s birthday and Father’s Day all fall during the month of June.
Lots of cooking and celebrating keeps me pretty busy as we acknowledge these special days.
Happy Father’s Day to all you dads on your special day! I know my family’s perfect Father’s Day gift would be winning in Omaha.
Today I have some recipes I’ll include in some of our family celebrations. I hope you will give them a try. Thanks for reading.
PIMIENTO CHEESE TWICE-BAKED POTATOES
6 large baking potatoes, washed and dried
2 tablespoons olive oil
1 tablespoon coarse kosher salt
½ cup butter, softened
1 (3 ounces) package cream cheese, softened
½ cup sour cream
2½ cups shredded cheddar cheese, divided
1 (7 ounces) jar diced pimiento, well drained
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 350 degrees. Line a baking sheet with foil. Rub potatoes with olive oil to coat skins, and sprinkle with kosher salt. Bake for about an hour or until potatoes are fork tender. Cool until easy to handle. Cut a thin slice off the top of each potato lengthwise, being careful not to damage the skins. Carefully scoop out pulp leaving a ¼-inch shell.
In a medium bowl, combine potato pulp, butter and cream cheese. Mash until butter and cream cheese are melted. Add sour cream, 2 cups cheese, pimiento, salt and pepper. Stir to combine. Spoon potato mixture into potato shells. Return to oven, and bake for 20 minutes or until browned. Remove from oven, and top with remaining cheese. Serve immediately.
FESTIVE MEXICAN LASAGNA
1 pound ground beef
¾ cup water
1 packet taco seasoning
1 (4 ounces) can diced green chiles
1 cup chopped onion
1 (16 ounces) container ricotta cheese
2 eggs, lightly beaten
¼ cup chopped fresh cilantro
1 tablespoon Mexican seasoning
1 (28 ounces) crushed tomatoes
1 (16 ounces) jar chunky salsa
1 (16 ounces) box lasagna noodles, cooked
3 cups shredded Mexican cheese blend
In a medium skillet, cook and stir ground beef until browned, and drain fat. Add the water, taco seasoning mix, green chiles and onion. Bring to a boil, and reduce heat. Simmer for 5 minutes.
In a medium bowl, stir together ricotta cheese, eggs, cilantro and Mexican seasoning. In another bowl, stir together tomatoes and salsa.
Preheat oven to 400 degrees. Spray a deep 9-by-13-inch baking dish with cooking spray. Spread ¼ of the tomato sauce on bottom of dish. Add a layer of noodles. Top with ½ of ricotta mixture, ½ of the ground beef mixture, 1 cup shredded cheese, one-quarter sauce and another layer of noodles. Repeat layers with remaining ingredients. Top final layer with just noodles, sauce and cheese.
Cover with foil that has been sprayed with cooking spray to prevent cheese from sticking. Bake for 45 minutes. Remove foil, and bake 15 more minutes. Remove from oven, and let stand for 10 minutes before serving.
CARAMEL COBBLER
1 stick butter
1½ cups self-rising flour
1½ cup sugar
¾ cup milk
1 teaspoon vanilla
1½ cups brown sugar
1½ cups hot water
1 cup chopped pecans
Preheat oven to 350 degrees. Melt butter in a 9-by-13-inch baking dish. In a bowl, mix flour, sugar, milk and vanilla. Pour over butter in pan. Do not stir.
In a separate bowl, mix brown sugar, hot water and pecans. Pour over mixture in pan. Bake about 30 minutes or until golden and bubbly.
Serve warm with a scoop or vanilla ice cream or Cool Whip.
• I have a similar recipe for Chocolate Cobbler that I didn’t think could be beat — I was wrong!
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
