Deep South Wild Pig Dip
1 pound wild pig sausage (or store-bought sausage)
2 (8-ounce) packages cream cheese
3 (10-ounce) cans diced tomatoes and green chilies (hot or mild)
16 ounces sour cream
1 cup cheddar cheese, shredded (divided)
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Cook, drain and crumble sausage; set aside.
Place cream cheese in a large bowl, and heat in microwave until warm, but not melted. Add sausage and all remaining ingredients, reserving 1/2 cup cheddar cheese for topping. Stir until combined. Sprinkle remaining cheese over the top, and serve.
Eddie Hobbs, Lake Village
Fried Frog Legs
1/2 cup flour
1 teaspoon salt
1/4 teaspoon monosodium glutamate (see note)
1/8 teaspoon black pepper
10-12 frog legs
1/2 stick butter
In a shallow bowl, combine flour, salt, monosodium glutamate and black pepper. Coat frog legs with flour mixture. Heat butter in a skillet. Add frog legs, and cook over medium heat, turning to brown all sides, until frog legs are golden. Drain on paper towels. Serve with Lemon Butter Sauce.
Lemon Butter Sauce
2 sticks butter
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1/4 cup parsley, chopped
Add all ingredients to a small saucepan. Cook over low heat, stirring frequently, until butter is melted. Serve with frog legs.
Note: Additional salt can be substituted for monosodium glutamate (MSG, often sold as Accent flavor enhancer) in this recipe.
Bonnie Brock, Lamar
1 medium onion, chopped
1 stick butter
2 (15.5-ounce) cans yellow hominy, drained
1 (10.5-ounce) can cream of mushroom soup
2 jalapeño peppers, finely diced
8 ounces cheese (like Monterey
Jack or cheddar), shredded (see note)
Heat oven to 350.
In a large skillet, sauté onion in butter. Stir in remaining ingredients until combined. Pour into a 2-quart casserole dish, and bake for 30 minutes.
Note: Pepper jack cheese can be substituted for both the jalapeño peppers and shredded cheese.
Connie Mahan, Damascus
Best Peach Ice Cream
2 (14-ounce) cans sweetened condensed milk
1 (52-ounce) bottle peach juice (I use Simply Peach)
1 (15-ounce) can diced peaches, undrained
Add all ingredients directly into ice cream freezer container, and stir well. Mixture is ready to freeze. Enjoy!
Debra Breckenridge, Marmaduke
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup shortening
2/3 cup sugar
1 large egg
1 cup cantaloupe puree (see note)
Whipped cream (optional)
Fresh cantaloupe wedges (optional)
Heat oven to 350. Grease and flour a loaf pan.
In a medium bowl, mix flour, baking powder, salt and baking soda, sifting 3 times. In a separate large bowl, beat shortening and sugar until light and fluffy; add egg, and beat well. Add cantaloupe puree, and mix. Add flour mixture 1/2 cup at a time, beating until smooth. Add mixture to prepared loaf pan. Bake for 50 minutes, and allow to cool. Serve with whipped cream and fresh cantaloupe wedges, if desired.
Note: Take care not to over process cantaloupe, as it will get too soupy.
Lynne Thompson, Eagle Rock, Missouri