11/18/2009 2:14:00 PM COOK/Artists to showcase works at depot
By LEAH TOLBERT Staff Reporter
Artist Moni McKee of Ridgeland will return to her hometown later this week to showcase her works as part of the Neshoba Artists Guild's "Depot Artists" event.
McKee will have on display over 50 of her handmade clay items including angels, which she originally designed over 25 years ago.
She still owns a home and art studio here, because Philadelphia will always be her home, she said.
Twenty-eight artists with Neshoba connections will show a variety of art works at the historic train depot beginning Friday. Items will include pottery, toys, jewelry, Choctaw Indian baskets, sculptures and paintings among other items.
"We wanted to highlight Neshoba County," said Kaye Rowell, tourism director. "When visitors come to our town, they want items they can only get in Neshoba. The most requested is art."
Tim Moore, co-chairman of the guild, said this is merely a trial run to see how much interest will be generated through artists, community members and the increasing number of tourists.
"If we generate enough interest, we hope to take a store downtown in the future where the artists can display their work," said Moore.
Wooden toy maker Max West hopes the art show will do well enough for a permanent display downtown.
The opening reception for "Depot Artists" will be from 6 to 8 p.m. on Friday. Not only can art be purchased that evening from the artists, they will be on hand to meet and greet guests as they look around the depot.
Mary Louise Blanks, who has made one-of-a-kind jewelry since 2005, looks forward to Friday evening's reception as do the other artists, who will have their works in individual booths.
The Depot Artists are Tom Henry, Frankie Harpole, Lauren Willis, Judy Bates, Steve Jolly, Beth Yarbrough, West, Ann Coghlan, Lynda Crawford, Glenda Lundy, Floyd Bozeman, Melody McLain, Justin Vowell, Laura Horn, Megan Pope, Sammie Sharp, Irvin Cravatt, Kyle Stribling, Jess May, McKee, David Howell, Millie Howell, Eloise Lane, Office Oakes, Jane Kynerd, Johnnie Hooper, Bobbi Hitt, Blanks, West and McKee.
Art will also be available on Saturday from 10 a.m. to 4 p.m. and Sunday from 1 to 5 p.m.
Madges cake
1 duncan Hines Butter cake mix
1 can mandarin orange slices,
juice and oranges
1/2 cup Wesson oil
4 eggs
Mix well and cook in three layers. Grease well with Pam or other oil. Cook 30 minutes at 300 degrees. Let cool before icing.
Frosting
2 boxes vanilla instant pudding mix
1 can large crushed pineapple, juice and all
1 large cool whip
Mix all ingredients and spread on well cooled cake. Refrigerate
Ann Coghlan
APPLE DUMPLINGS
1 can Hungry Jack biscuits, pull apart half of each biscuit (1 can makes 20 dumplings)
5 Granny Smith apples (medium to large)
1 stick butter
2 cups sugar
2 cups water
2 tsp. cinnamon
1/4 cup sugar
Roll dumplings out very flat. Peel apples, slice in half, scoop out core. Heat together butter, 2 cups sugar and water. Mix together cinnamon and sugar. Wrap dumpling around bottom of apple halves. Set in large casserole dish. Fill apple hollows with cinnamon/sugar mixture.
Wrap second dumpling over top of filled apple halves, pinching dumplings together around apples. Pour butter/sugar/water mixture over dumpling-covered apples. Sprinkle with remaining cinnamon/sugar mixture. Bake at 350 degrees for 45 to 60 minutes.
Lynda Crawford
Swiss Dip
8 ounces cream cheese
2 cups Swiss cheese
1/2 cup Mayonnaise
2 chopped green onions
Bacon
Mix first 4 ingredients and place in baking dish. Crumble cooked bacon on top. Bake at 350 degrees for 20 minutes and serve with Ritz crackers.
Laura Horn
Quick Spaghetti Sauce
1 button garlic
1 small onion
1/2 tablespoon chili powder
1 teaspoon hot sauce
Salt & pepper
1/2 pound ground meat
1 can tomato paste
1 can tomatoes
Brown meat in a little oil, before quite brown add first three ingredients. When onions are light brown, add tomato paste & tomatoes(1 can of each) small amount of water. Longer you can let this simmer before serving over spaghetti, the better it will be.
Max West
Ante Pasta
1/2 head of cauliflower(separate into flower pieces thin sliced into 1 or 2 inch pieces)
2 carrots pared, cut in 2" strips
2 stalks celery (1 cup) in 1" pieces
1 green pepper, cut in 2" strips
1 4 ounce jar of pimientos (drained and cut in strips, or
1 3 ounce jar of salad olives, pitted green olives with pimiento pieces
3/4 cup of wine vinegar
1/2 cup of olive oil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon dried oregano (leaves)
1/4 teaspoon pepper
(6-8 servings)
In a large iron skillet, combine with 1/4 cup of water, bring to a boil, stir occasionally, reduce heat and simmer covered for 5 minutes. Cook, refrigerate at least 24 hours (better if refrigerated longer)
I usually double this recipe
Millie Howell
Sharps Favorite Homemade Ice Cream
2 14 ounce cans sweetened condensed milk
2 12 ounce cans evaporated milk
1 3 ounce package vanilla instant pudding
2 teaspoons vanilla
1/2 gallon whole sweet milk
Combine condensed milk and evaporated milk and evaporated milk. Mix pudding according to directions on the box. Add vanilla. Add mixtures and sweet milk up to fill line of a gallon ice cream freezer. This makes a gallon of very good homemade ice cream.
Sammie Sharp
Red Beans and Rice
3 tablespoons of olive oil
1 purple onion, chopped
4 strips of thick cut bacon
4 cloves of garlic, pressed
2 rings of beef polska kielbasa
1 can of diced tomatoes
4 cans of kidney beans
1 heaping tablespoon Chili powder
Black pepper
Cayenne pepper
1 can diced tomatoes
3 cans of kidney beans
White rice
Start out in a deep skillet with about four strips of thick sliced bacon cut into squares, get that frying under medium heat in a little olive oil. Then add onion along with garlic.
Chop two rings beef polska kielbasa and add it to your skillet, turn up the head and stir until onions are clear. Add chili powder and a half a teaspoon of cayenne pepper and black pepper to taste.
Add tomatoes and kidney beans. Cover and heat on medium/low heat stirring occasionally for 25 minutes.
In a thick plastic bowl add 2 cups of white rice to 4 cups of water and 2 tablespoons of butter. Pop it into the microwave for 20 minutes. When finished, add to red beans and sausage, stir and enjoy.
Melody McLain Hanks "Moonbeam"
Eggplant Casserole
1 large eggplant
1 can tomatoes
1 large onion chopped fine
1 cup chopped green pepper
1 cup soft bread crumbs
2 eggs
Salt and pepper to taste
Grated cheddar cheese for top
Peel eggplant, cut into cubes and soak in salt water for about 1/2 hour. Drain well and cook until tender in water to cover. Drain, mash, mix with other ingredients. Place in buttered casserole, cover with cheese, then cover casserole and bake at 325 degrees for about 1/2 to 1 hour. Remove cover and let bake about 10 minutes more.
Mary Louise Blanks
Hot Artichoke Dip
1 envelope LIPTON RECIPE SECRETS Onion Soup Mix (Savory Herb & Garlic works good too)
1 14 ounce can artichoke hearts, drained and chopped
1 cup mayonnaise
1 8 ounce sour cream
1 cup shredded Swiss or Mozzarella cheese
Preheat oven to 350 degrees. Combine all ingredients and pour in a 1 quart casserole dish.
Bake uncovered 30 minutes or until bubbly.
Serve with your favorite dipping chips. This is a family favorite.
