First row, from left, are contestants Devna Bose, Madison Pike and Lee Bowen. In back are Kayla Cole, Libby Li, Kinsey Gentry, Taylor Phillips, Carly Gensheimer, Hannah Smith and Anu Sunil.
First row, from left, are contestants Devna Bose, Madison Pike and Lee Bowen. In back are Kayla Cole, Libby Li, Kinsey Gentry, Taylor Phillips, Carly Gensheimer, Hannah Smith and Anu Sunil.
"Hollywood Stars" will be the theme of the 2014 Distinguished Young Women of Neshoba County program, with 10 young ladies competing for the coveted title.

The program is set for Saturday, March 8 at 6:30 p.m. in the Philadelphia High School auditorium.

Doors will open at 6 p.m. for ticket sales. Tickets will be $15 for adults, $8 for students and program books, $5 each.

Contestants are Madison Hailey Pike, Devna Bose, Libby Li, Hannah Laurel Smith, Kayla Dawn Cole, Lee Elizabeth Bowen, Kinsey Meshea Gentry, Anujna Sunil, Taylor Leigh Phillips and Carly Blake Gensheimer.

Miss Pike is the daughter of Erica Flake and Mitchell Pike. She is a student at Neshoba Central High School. For her talent she will do a Broadway Musical Theater dance.

Miss Bose is the daughter of Ranjana and Subhashish Bose. A student at Philadelphia High School, she will present a piano solo for her talent competition.

Miss Li is the daughter of Sue and YuYuan Li. She attends Philadelphia High School. Her talent will be a Pointe Ballet.

Miss Smith is the daughter of Laura and Bobby Smith. The Philadelphia High School student will present a French horn solo during the talent competition.

Miss Cole is the daughter of Anona Cole and Timothy Cole. Her talent will be a dance, color guard presentation.

Miss Bowen is the daughter of Mendy and John Bowen. A Neshoba Central High School student, she will do a jazz dance for her talent presentation.

Miss Gentry is the daughter of Marley and Jason Gentry. The Philadelphia High School student will do a vocal presentation during the talent competition.

Miss Sunil is the daughter of Rashmi and Sunil Kumar. The Neshoba Central High School student will present a color guard with dance for her talent competition.

Miss Phillips is the daughter of Dena and Thomas Phillips. A student at Neshoba Central, she will do an acro-jazz dance routine during the talent competition.

Miss Gensheimer is the daughter of Brandy and David McCoy. A student at Neshoba Central, she will present a baton twirling during the talent competition.

The 2014 Distinguished Young Woman of Neshoba County is Tiarra Keylee Black, daughter of Jowaski and Tina Black. Molly Bailey and Miss Black will entertain during the program.

The contestants have shared their favorite recipes.



Tater tot casserole

2 pounds hamburger meat

1 1/2 cans of cream of mushroom soup

Shredded cheese

A bag of tater tots

Brown hamburger meat and mix with cream of mushroom soup.

Spread out in bottom of casserole dish and put a layer of tater tots on top.

Cook until tatter tots are done. Take out and spread cheese on top and put back in the oven until cheese is melted. - Kayla Cole



Seafood Chowder

1 1/2 cups fat free milk

8-ounce container fat free cream cheese

2 cloves garlic, minced

26-ounce can fat free condensed cream of mushroom soup

1 cup chopped green onions

1 cup sliced carrots

15.25-ounce can whole kernel corn, undrained

1 1/2 cups chopped potatoes

1 teaspoon dried parsley

1/2 teaspoon ground black pepper

1/2 teaspoon ground cayenne pepper

1/2 pound shrimp

1/2 pound bay scallops

1/2 pound crab meat

1/2 pound calamari tubes

6.5-ounce can chopped clams

Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.

Mix the shrimp, scallops, crab meat, calamari and clams and continue cooking 10 minutes or until seafood is opaque. - Anu Sunil



Tater Tot Casserole

1 pound ground beef

1 medium onion, diced

16-ounce package tater tots

10 1/2-ounce can condensed mushroom soup

1 cup shredded cheese

8 ounces sour cream

Dice onion. Brown hamburger meat and onion. Drain any grease.

Mix soup, sour cream, and half of shredded cheese. Stir in meat and tater tots. Spoon into 9x13 baking dish. Top with remaining cheese.

Bake at 350 degrees for 30 minutes. - Lee Bowen



Oreo cake balls

8-ounce brick cream cheese, softened

36 Oreo cookies, finely crushed (about 3 cups)

4 4-ounce packages semi-sweet baking chocolate, melted

Mix cream cheese and cookie crumbs until well blended.

Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Refrigerate one hour or until firm. - Devna Bose



Rainbow Skittle Cake

2 boxed cake mixes (plus ingredients listed on back of box to make these)

1 large bag of Skittles

1 large tub of Cool Whip

Begin by sorting out the Skittles by color then turn each color of Skittles into somewhat of a simple syrup. Just over 1/3 cup of each color of Skittles will be in each large purchasable bag of standard Skittles, so melt each color  in a sauce pan in 1/3 cup of water. Prepare your cake mix using the instructions on the box, with one mix at a time to keep it more manageable.

Omit the water. There will be approximately 3 cup of batter per cake mix. Put 1 cup of batter in three different bowls.

*Quick Tip - coat the inside of your measuring cup with cooking spray and the batter will slide right out!

Add 1/3 cup of your flavored water to each bowl of batter, then repeat to finish off with six layers.

(Because there are only 5 flavors of skittles per bag, for one of the layers, you can just add food coloring.)

Freeze or refrigerate the layers until they easily come out of their pan then stack them, putting cool whip between each and then to cover. - Devna Bose



CREAM CHEESE SAUSAGE ROLLS

Serves 16

1 pound Sausage bulk

2 8-ounce packages cream cheese (warmed)

2 packages of refrigerated croissant rolls 

Brown the sausage in a skillet Mix the cooked sausage and cream cheese in a bowl. Separate and spread out the croissants' pre-cut triangles.

Put a table spoon of the sausage and cream cheese mixture on each triangle.

Roll up the croissant and tuck in the sides midway. Place on a baking sheet and bake at 375°F for 13 minutes or until golden brown.

Enjoy for breakfast or a snack! - Hannah Smith



LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

2 pounds. boneless chicken breasts, cubed

8-10 medium potatoes, cut in 1/2 " cubes

1/3 cup olive oil

1 1/2 teaspoon salt

1 tablespoon black pepper

1 tablespoon paprika

2 tablespoon garlic powder

6 tablespoons hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9x13 baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.

Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.

Top the cooked potatoes with the raw marinated chicken.

In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.

Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing. -  Kinsey Gentry



Taco soup

2 pounds of cooked drained hamburger meat

2 cans of whole kernel corn

2 cans of light red kidney beans

2 cans of dark red kidney beans

2 cans of black beans

1 packet of Ranch dressing mix

1 pack of taco seasoning mix

1 large can of diced tomatoes

1 can of Rotel

Mix all together and cook in crock-pot on low for 6-8 hours of high for four hours. Top with sour cream and shredded cheese if desired. Eat with corn chips or crackers. - Madison Pike



Maw Becton's Banana Pudding

1 cup sugar

3 tablespoons flour

2 cups milk

3 eggs

2 tablespoons butter

vanilla (to taste)

Nilla wafers

Mix sugar, flour, milk, and eggs on low in a double boiler until thick. Stir in butter and vanilla. Layer mixture, bananas and Nilla wafers in a dessert dish. - Carly Gensheimer

Mamaw's Pecan Pie
1 cup sugar

½ cup white Karo syrup

3 Tbsp. melted butter

1 cup chopped pecans

1 tsp. vanilla

3 eggs

1 pie shell


Mix all ingredients together and put into the pie shell. Bake on 375 degrees for 15 minutes and then lower to

350 degrees for 30 minutes or bake until cooked.