Several weeks ago, I had the privilege of presenting a program about my movie experiences as food stylist for “The Help” to a group of people in Rolling Fork.
The Lower Delta Talks Series is sponsored by Mississippi’s Lower Delta Partnership. This organization serves to promote and enhance the economic and environmental health of the Mississippi Lower Delta. The monthly talks are held from March to November in the Fine Arts Room at the Sharkey Issaquena Library in Rolling Fork.
Mississippi’s Lower Delta Partnership is described as a diverse group of individuals, state and federal agencies and non-government organizations who are sensitive to the area’s rich cultural history and who share a common vision of improving the natural environment for our state.
This trip made me realize how many different organizations there are in our state that help to promote and improve the many positive aspects of Mississippi.
I am including the remaining list of talks for this year in case anyone might be interested in attending.
There are several I hope to be able to attend.
nMay 15: Black Bears of the Delta — by Brad Young
nJune 19: Lower Delta Partnership Video Premier and Reflections — by Willy Bearden.
nJuly 31: Surfing a 300-mile Long Wave — Great Flood of 2011 Canoe Adventure — by John Ruskey
nAug. 21: Delta Clues of the Written Word and Images at the Mississippi Department of Archives and History — By Clinton Bagley
nSept. 18: Panther Tract - Wild Boar Hunting in the Mississippi Delta — by Melody Golding, Howard Brent and Hank Burdine.
nOct. 16: The Restoration of Mont Helena — by Drick Rodgers
nNov. 13: My Great Aunt Nellie — The Story of Nellie Crump —by Carolyn May
Hope you enjoy today’s recipes. I have been in a mood to snack. Thanks for reading.
PARTY HAM
SANDWICHES
1 cup mayonnaise
2 teaspoons Creole mustard
¼ teaspoon grated onion
24 small sesame seed rolls
1 (12-ounce) package sliced ham
8 ounces Monterey jack cheese
Melt margarine.
Mix margarine, mustard and onion.
Remove tops of rolls with an electric knife.
Spread tops and bottoms of rolls with margarine mixture.
Place ham and cheese on each roll.
Replace top.
Wrap tightly in foil.
Bake at 350 degrees for 30 minutes.
HOT
STUFF
½ cup butter
10 eggs
½ cup flour
1 teaspoon baking powder
dash of salt
1 (4 ounces) can chopped chilies
1 pint small curd cottage cheese
1 pound jalapeno Monterey jack cheese, shredded
Melt butter in 9-x-12-inch casserole dish.
Beat eggs lightly.
Add flour, baking powder and salt to eggs.
Add butter from casserole dish, chilies, cottage cheese and shredded cheese.
Blend with a spoon.
Pour into casserole dish.
Bake at 400 degrees for 15 minutes.
Turn over to 350 degrees, and bake for 30 to 40 minutes or until lightly browned.
Cut into squares.
Cover with foil and rewarm at 350 degrees.
JALAPENO
RELISH DIP
8 cherry tomatoes, quarters
1 (10-ounce) can green chilies and tomatoes
1 (4 ounces) can chopped ripe olives
1 (7-ounce) can hot jalapeno relish
4 green onions, chopped
3 tablespoons vegetable oil
1 ½ tablespoons vinegar
1 tablespoon garlic salt
Tortilla chips for serving
Combine all ingredients.
Let set overnight before serving.
Serve with tortilla chips.
nContact Lee Ann Flemming at lafkitchen@hughes-.net..
