Delta Cheese Ball.

This concoction is a famous export of the Mississippi Delta. There are subtle variations, but this is a fairly standard version.

Delta Cheese Ball

3 8-oz. packages cream cheese, softened
1 jar dried beef, finely chopped
1 small can mushrooms, finely chopped
1 bunch green onions, finely chopped (4-5 onions)
1/2 cup chopped black olives, drained
3 tsp Accent seasoning (MSG)
1/2 cup finely chopped pecans

Mix together well. Chill. Roll into a ball. Cover with chopped pecans. Seal tightly in plastic wrap and let refrigerate for 2-3 days for the flavors to blend.

Optional additions:
*1/2 tsp. onion salt
*2 TBSP Worcestershire sauce
*Delete the Accent if you don't want the MSG and sub in a couple teaspoons Tony Chachere's seasoning for a spicier kick

Pork Tenderloin with Hoisin Sauce.

Pork Tenderloin with Hoisin Sauce


2-3 pounds  pork tenderloin
Olive oil
1 TBSP fresh minced ginger
1/4 cup hoisin sauce 
1/2 cup orange juice 
1/2 cup chicken broth 
1 tsp toasted sesame oil 
2 green onions, sliced 

Rub tenderloin with olive oil. In a large baking pan, roast at 350 degrees for about an hour (until internal temp is about 140). Remove and cover with foil and let stand for about 10 minutes before carving.

In a little olive oil, saute ginger until fragrant, then add remaining sauce ingredients (except green onions). Simmer until thickened, then add green onions. Cut pork into slices and top with sauce and additional green onion slices for garnish.

Heirloom Pralines.

This is a long-treasured recipe in the family that I have only recently accessed. They are perfection!

Heirloom Pecan Pralines

3 cups sugar
l stick butter
3 TBSP white Karo (corn syrup)
1/2 tsp baking soda
1 cup buttermilk (whole milk such as Bulgarian or Bavarian, NOT low-fat or non-fat)
4 cups pecan halves (or walnuts)
2 tsp vanilla extract

pinch of salt

In a large (4 quart or larger, the bigger the better) heavy saucepan with straight sides, stir together sugar, butter, corn syrup, baking soda, & buttermilk. Place on medium-high heat and stir continuously until mixture boils. Stop stirring, reduce heat to medium, use a candy thermometer (preferably digital for accuracy), and cook until 240 degrees (soft ball stage). Remove from heat, quickly add the nuts, salt, and vanilla, and stir until mixed. Briefly beat mixture as it cools & thickens, until the glossy appearance starts to turn cloudy. Drop by tablespoons onto wax paper. Work quickly, as the candy hardens rapidly as it cools. Makes about 60. Store in tightly covered container.

Orange Date Nut Cake.

I was going through my grandmother's hand-written recipes recently, and ran across this one THREE TIMES. It was obviously important, and a favorite of hers. I don't remember ever eating it, probably because dates were in it. I don't care for dates. Or raisins. Or prunes. Or really any of the dried fruits.

Orange Date Nut Cake

1 cup butter
2 cups sugar
4 eggs
3 1/2 cups self-rising flour
1 tsp vanilla extract
1 tsp baking soda
1 cup buttermilk
1 small package (unsure of size) dates (or raisins)
1 cup chopped pecans
1 TBSP grated orange zest

Cream together butter and sugar, then add eggs one at a time. Coat pecans & dates in 1/4 cup flour. Sift remaining flour with baking soda and add to butter mixture, alternating with buttermilk. Stir in vanilla, pecans & date mixture, and orange zest and combine well. Bake in a greased & floured tube pan at 350 for 1 hour.

Glaze:

1 1/2 cups orange juice
2 cups sugar
1 TBSP grated orange zest

Mix together and heat until sugar is dissolved. Pour over cake while still in baking pan, poking holes in the cake with a toothpick. Let sit overnight before turning cake out of pan.

Custard Pie.

My grandmother never failed to have one of these custard pies for Thanksgiving & Christmas.

Custard Pie

4 eggs, well beaten
1 cup sugar
2 1/2 cups  whole milk
1 tsp. vanilla extract

Add sugar to beaten eggs, then combine well. Add milk and vanilla, combining completely. Pour into unbaked pie crust. Cook for 25 minutes at 400 degrees, then reduce to 300 degrees for an additional 25 minutes, or until firm.