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Farm Families of Mississippi Recipes

What good is all this information about farming and agriculture without a little tase of the bounty that our land and our farmers provide? More recipes will be coming soon, so check back often, or become a fan on Facebook for the most recent posts.

All recipes have been prepared on the WLBT TV3, Jackson, on the WLOX TV13, Biloxi, The 4 o’Clock Show, or on WABG TV6, Greenwood in connection with our Farm Families of Mississippi campaign.

Watch the Farm Families of Mississippi commercials in our Newsroom gallery.


Beef and Potato Salad Dijon

¾ pound cooked lean beef, sliced 1/8 inch thick and cut into 1 inch wide strips
(Great way to use leftover cooked steak, roast beef, or deli beef)

¾ pound red potatoes

½ c chopped onion

2 ½ T. chopped fresh parsley

Mixed salad greens

Dressing
¼ c. Dijon style mustard
2 T. vegetable oil
1 ½ T. white wine vinegar
¼ t. salt
¼ t. pepper

Cut potatoes into 1 inch pieces; place in a saucepan and cover with cold water.  Bring to a boil; cover and simmer 10 – 12 minutes or until tender.  Drain potatoes.

In a large bowl, combine dressing ingredients.  Add hot potatoes to dressing; toss gently to coat.  Cool.

Add beef, onion and parsley to potato mixture, mixing lightly.  Serve immediately or cover and refrigerate. To serve, arrange salad greens on serving platter; top with beef mixture.

Makes 4 servings.


Sweet Potato Chewy Bars

4 eggs
1 box dark brown sugar (1 lb.)
1 c. cooking oil
2 c. Bisquick
1 c. coconut
1 c. chopped pecans
1 tsp. vanilla
1 c. finely shredded sweet potatoes, raw

Combine all ingredients and pour into
9x13-inch pan.  Bake 45 minutes at 350°. After cooling, cut into squares to serve.

 


Cabbage-Corn Slaw

2 t. honey
2 T.  olive oil
5 T.  fresh lemon juice
½ t. Kosher salt and ¼ t. black pepper
1/4 Small green cabbage (1/2 pound), cored and shredded
1 Red bell pepper, thinly sliced
1 c.  Corn kernels (from 1 to 2 ears, or thawed if frozen)

 In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add remaining lemon juice to adjust to your desired taste.

Add the cabbage, bell pepper, and corn and toss to combine.


Pecan-Crusted Catfish

1/2 cup nonfat buttermilk
1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
2 cups cornflakes (Pulse cornflakes in a food processor until coarse crumbs form.)
1/2 cup pecan pieces (Pulse pecans in the food processor until coarsely chopped)
1 pound Farm Raised MS Catfish fillets, about 1 inch thick, cut into 4 portions


Preheat oven to 375°F. Line a baking sheet with foil.
Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish.
Mix the pecans with the cornflake crumbs on a large plate..
Dip each catfish fillet in the buttermilk mixture, and then dredge in the cornflake pecan mixture, coating both sides. Transfer to the prepared baking sheet.
Bake the catfish for 25 minutes, or until it flakes easily with a fork.
Serve immediately.

 


Peanut Butter Cottage Cookies

1 cup all- purpose flour (sifted)
¾ teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
3/4 cup peanut butter (creamy or crunchy)
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 ½ teaspoon vanilla extract
1 ¼ cup quick oats (grind in blender or food processor to chop finer)


Filling
3 tablespoons butter, softened
1 cup confectioners’ sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream


Preparation:
In a large bowl, cream together butter 3/4 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and oatmeal. Add to creamed mixture.
Drop by teaspoons onto greased baking sheet. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown. After removing cookies from the oven, press flat with a spatula, place cookie on wire rack to cool.


To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Add cream a tablespoon at a time until the mixture is smooth but not runny. You may not need all of the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches

 

 


Spanish Rice

1/4 cup chopped onion
2 Tbsp oil
1/4 cup Rotel tomatoes
1/4 c. diced tomatoes
1 tsp ground cumin
1/4 cup chopped green pepper
1 cup uncooked rice
1/4 tsp ground turmeric
1/2 tsp salt
2 cups water

Sauté chopped onion until transparent, and then add green pepper and rice. Cook until rice is browned a little.   Place in oven proof casserole dish.
Combine all other ingredients (tomatoes, salt and spices) except the water in a small bowl.  Add tomato and spices mixture to rice and stir well.  
Then add water, stir and cover with casserole lid or foil.  Place in 375° oven and cook for 35 minutes.  When done, if desired, cover the rice with chopped cilantro. 

Fluff the rice with a fork before serving. 


Barbecue Pork Skillet

4 New York (top loin) pork chops, 3/4-inch thick

1 teaspoon vegetable oil

1/4 cup Italian dressing

1/4 cup barbecue sauce

Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side.
Add remaining ingredients to pan, stirring to blend.
Cover and simmer for 5-8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4.

 


Honey Make My Morning Muffins

1/2 cup milk

1/4 cup honey

1 egg, beaten

2 1/2 cups - buttermilk baking mix

In a medium bowl, combine milk, honey and beaten egg; mix well.  Add baking mix and stir until moistened. Spoon muffin mixture into greased muffin tins.
Bake at 400°F for 18 - 20 minutes.

Optional: Serve with delicious honey butter
1 pound butter, cut into chunks
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Place the butter into a mixing bowl and beat at low speed.  Once butter is softened, increase speed to medium and add honey, cinnamon and vanilla.  Beat until well combined.  Spoon into storage container or mold and refrigerate until ready to serve.


Easy Bake BBQ Chicken

1/2 c. ketchup
1/2 c. honey
1/4 c. red wine vinegar
4 cloves garlic, minced
4 T. olive oil
6 cut up pieces of chicken

In a medium plastic bowl, combine the ketchup, honey, vinegar, and garlic. Mix well, cover and refrigerate for at least 1 hour.

Preheat oven to 350 degrees.

Heat the olive oil in a large skillet over medium high heat. Add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat.

Transfer the chicken to a 9x13 baking dish and cover each piece well with the reserved sauce.

Bake at 350 degrees for 35 - 45 minutes, basting with the sauce every 15 minutes.


 

Balsamic Roasted Vegetables

1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
Mushrooms
3 green onions
salt                             
black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

Prepare all vegetables. Place vegetables in a roasting pan with the mushroom and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables in 400° oven for about 30 minutes.

 


Vegetarian Quiche

1 folded refrigerator unbaked pie crust
½ c. shredded Swiss cheese
½ c. shredded Cheddar cheese
½ c. shredded carrot
1/3 c. sliced green onions
1 T. all purpose flour
4 slightly beaten eggs
1 ½ c. half and half, light cream or milk
¼ t. salt
1/8 t. pepper
1/8 t. garlic powder

Line the unpricked pastry shell with a double thickness of foil.  Bake at 450 degrees for 8 minutes. Remove foil.  Bake additional 4 minutes. Remove from oven.

Reduce oven to 325 degrees.

Toss together Swiss cheese, Cheddar cheese, carrot, green onions, and flour.  Sprinkle mixture over the bottom of the hot baked pastry shell.

In a medium bowl stir together eggs, half and half, salt, pepper, and garlic powder.

Pour egg mixture into the hot, baked pastry shell. Bake in 325 oven for 35 to 40 minutes or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before serving. Makes 6 servings.


Blueberry Crunch

1 20 ounce can chunk pineapple, undrained
2 cups blueberries
1/2 cup sugar
1 18 1/4 ounce yellow cake mix
1 1/2 sticks melted margarine
1 cup chopped nuts

Place pineapple in 10x12 inch buttered baking dish
Place blueberries over pineapple
Pour sugar over blueberries
Sprinkle cake mix over blueberries
Pour melted margarine over cake mix
Sprinkle nuts on top

Bake at 350 degrees for about 45 minutes until brown.

Serves 12-15




 


Taco Soup

February is National Beef Month! Our Mississippi family owned beef cattle farms provide safe beef not only for your family but ours as well.

Improvements in beef production technology have helped the beef industry use fewer resources to feed more people. In Mississippi in 2012 the value of the beef industry was $329 million.
With 17,752 cattle farms in Mississippi there is a lot of delicious and nutritious beef for you to try in your family meals.

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Try this delicious recipe for a quick and easy meal your family is sure to love!

TACO SOUP

1½ lb. Ground Beef
1 lg. Onion, chopped
1 (28 oz.) can whole tomatoes, chopped with juice
1 (14 oz.) can kidney beans
1 can shoe peg corn
1 (8 oz.) can tomato sauce
1 pkg. taco seasoning mix
Salt and pepper
4 cups water
Tabasco sauce (optional)

Sauté ground beef and onion; drain. Combine remaining ingredients in large soup pot. Add beef and onion. Simmer for 1 hour. Serve with grated cheese, sour cream, and corn chips. Yield: 8 to 10 servings.


Sweet Potato Sausage Balls

Sweet potatoes have long been a favorite on the dinner table of Mississippi families. Sweet potatoes are nutrient dense with Vitamin A, beta carotene, Vitamin C, folic acid, and high in fiber.
In 2012, Mississippi had 23,000 acres of sweet potatoes harvested and brought in $79 million in production to Mississippi. Our Beauregard variety is a beauty bringing a brilliant orange to enhance any dinner plate.

Try this recipe as an appetizer, on the go breakfast or a quick meal with a side salad.

Sweet Potato Sausage Balls

1 lb. sausage, cooked and drained
3 c. Bisquick
2 c. cooked, mashed sweet potato
1 c. sharp cheddar cheese, shredded










Combine all ingredients well. Roll into balls and place on greased sheet pan. Bake at 350° for 20 minutes, until brown.


Corn Casserole

Most of the corn you see growing in the fields across Mississippi is field corn that is used for feeding animals and in ethanol production. Sweet corn harvested by Mississippi Farm Families is mostly consumed as fresh corn ears.

In 2012, the value of corn production to our state was $891 million. Corn isn’t just good business, it is good nutrition for our Mississippi families. Corn is cholesterol free. It’s a good source of Vitamin C, Vitamin A, potassium, thiamine, fiber and is very high in antioxidants. Corn on the cob and cut corn are 100% whole grain.

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Enjoy making this classic corn recipe for your family.

Corn Casserole

1 (15 1/4-oz.) can whole kernel corn, drained
1 (14 3/4-oz.) can cream-style corn
1 (8-oz.) package corn muffin mix
1 cup light sour cream
1/2 stick margarine, melted
1 cup shredded Cheddar






Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted margarine. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for a few minutes before serving.


Crispy Baked Catfish Nuggets

With inferior fish from other countries invading local food markets, be sure to read the label to make sure you are getting Mississippi Farm Raised Catfish. Only U.S. Farm Raised Catfish are grown using high quality standards and safe practices.

Mississippi has over 51,000 acres of catfish ponds in production. In 2012, that was $165 million in production value to our state’s economy.

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.


Crispy Baked Catfish Nuggets

Vegetable oil cooking spray
1/4 cup grated Parmesan cheese or finely grated extra sharp Cheddar cheese
1/2 cup plain, dry breadcrumbs
1/4 teaspoon garlic powder
Dash white pepper
1/3 cup fresh lemon juice
2 tablespoons olive oil
4 U.S. Farm-Raised Catfish fillets (5 ounces each) cut into nuggets
1/2 teaspoon paprika

1. Position oven rack on the bottom shelf of the oven. Preheat oven to 400 degrees.
2. Spray baking sheet with cooking spray several times to coat.
3. In a shallow dish, combine cheese, bread crumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
4. Roll nuggets in lemon juice.oil mixture. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
5. Bake for 10-12 minutes. Reduce the heat to 350 degrees, and bake for an additional 8-10 minutes, until crust is golden and fish flakes easily.

Note: Catfish nuggets may be prepared and frozen for your family to enjoy at a later date. Simply follow the above directions. Once the fish is removed from the oven, allow to cool to room temperature. Place in a freezer safe container and freeze for up to 1 month. When ready to enjoy again, remove fish from the freezer and place on a baking sheet coated with cooking spray. Bake in a 400 degree preheated oven for 15 minutes, and reduce temperature to 350 for an additional 10-12 minutes, or until crust is golden.


Peanut Butter Banana Muffins

March is National Peanut Month! Peanuts are not only good for family food plans but they brought in $52 million dollars to our state’s economy in 2012. We harvested 187.2 million pounds of peanuts grown on 48,000 acres in Mississippi last year. So whether you like roasted peanuts, boiled peanuts, or peanut butter, remember Mississippi farm families love growing peanuts for our families and yours!

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Peanut Butter Banana Muffins

1 cup buttermilk
1 egg
1 small banana, mashed
1/2 cup creamy or chunky peanut butter
2 tablespoons margarine, melted
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt

Preheat oven to 350°F. Coat muffin tins with non-stick cooking spray.

In a large bowl, mix together buttermilk, egg, mashed banana, peanut butter and melted margarine until blended and smooth.

In a separate bowl, mix together flour, sugar, baking powder, soda and salt. Slowly add dry ingredients to peanut butter mixture. Stir thoroughly until combined.

Pour batter into muffin tins. Bake for approximately 25 minutes until golden brown or toothpick inserted in center of muffin comes out clean. Makes 12 muffins.



Shrimpy Rice Brunch Bake

Northeast Mississippi is proud to be home to the majority of rice producers in Mississippi. In 2012, the rice crop contributed $124 million in value to the state’s economy and accounts for thousands of jobs, both on and off the farm. Rice also ranks among the state’s top agricultural exports.

Rice is nutritious, economical, blends well with any food pairings and is easy to make. Best of all, rice is cholesterol- and sodium-free and has no trans or saturated fat. Rice is also gluten-free and is the least allergenic of all grains.

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Shrimpy Rice Brunch Bake

3 cups cooked rice
1 (16-ounce) package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained
1 (14-ounce) can artichoke hearts, cut into quarters
1 (6-ounce) package Canadian bacon, diced
1 (16-ounce) jar Alfredo pasta sauce
Vegetable cooking spray

Preheat oven to 375 degrees. Combine rice, shrimp, artichokes, Canadian bacon and pasta sauce in a large bowl. Pour mixture into a 9-inch deep-dish pie plate coated with cooking spray. Cover with aluminium foil and bake in preheated oven 30 minutes. Uncover and bake an additional 5 minutes. Makes 6 servings.


Apple Mustard Glazed Pork Chops

In 2012, Mississippi’s 439 pork producers contributed a production value of $102 million dollars to our state’s economy. Pork is ideal for the calorie conscious. Pork’s high ratio of nutrients to calories is termed “high nutrient density”.

A three ounce serving of lean pork has only 165 calories. Besides being comparatively low in calories, three ounces of cooked lean pork contains only a moderate amount of cholesterol; just 67 mg.

Enjoy is recipe for a delicious dinner. Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Apple Mustard-Glazed Pork Chops

4 boneless pork chops, ¾-inch thick
1 tsp. vegetable oil
2 Tbsp. apple jelly
¼ tsp. coarsely ground black pepper
¼ c. apple juice
2 Tbsp. Dijon-style mustard




Season chops with pepper. Heat oil in a large nonstick skillet over medium-high heat; brown chops on one side. Turn chops; add apple juice, jelly and mustard to skillet. Reduce heat to low, cover and cook 8-10 minutes.


Honey Bee Brownies

Eating locally produced honey has many health benefits including reducing allergies to local plants. The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor.

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Honey Bee Brownies

10oz. unsweetened chocolate
6 eggs
3 cups (2lbs, 4oz.) honey
1/4 cup vanilla extract
3 cups (14oz) biscuit mix
2-3/4 cups (12oz) pecans, chopped


Directions:
Melt chocolate, cool slightly. Beat eggs; beat in chocolate, honey, and vanilla. Thoroughly beat in biscuit mix. Stir in pecans. Pour into greased 12" x 20" x 2" baking pan; bake at 350 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool completely. Spread with chocolate frosting, if desired.

Chocolate Frosting

1/2 cup boiling water
1-1/2 lbs powdered sugar
5 oz. unsweetened chocolate, melted
1/4 cup (3 oz.) honey
1/2 Tablespoon vanilla extract


Directions:
Gradually beat boiling water into powdered sugar. Beat in melted chocolate, honey, and vanilla. Thin frosting with 1-2 Tablespoons of boiling water, if necessary.


Chicken Spaghetti

In 2012, Poultry added $ 2.32 Billion dollars to our state’s economy. On the 1,478 family farms, farmers take great care to raise healthy chickens for their tables and yours. Did you know that no hormones or steroids are used in raising chickens? Federal regulations strictly prohibit the use of hormones and steroids in raising poultry.

Chicken has long been noted for its good nutrition and adaptability when using in family meals.
Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi

Chicken Spaghetti

1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 pound processed cheese (may use Mexican variety for added spice)
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken
breast halves - boiled, cut into bite size pieces

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
3. Add spaghetti and mix well, then stir in chicken. Heat through and serve.


Squash Cakes

U-Pick farms and Farmers markets are great places to get Mississippi Farm Grown Freshness! Local farm families grow numerous varieties of produce for their families and yours! Many farm families are also certified organic farmers.

From spring through fall many vegetables and fruits are grown on small acreages for sale in local markets. You’ll find these fruits and vegetables at area farms and markets: assorted greens, strawberries, squash, corn, eggplant, peas, beans, new potatoes, sweet potatoes, peppers, watermelon, blueberries, peaches, plums, tomatoes, cantaloupe, cucumbers and more! In Mississippi, there are 43 different varieties of vegetables grown commercially.

Don’t know where is your nearest farmers market? Go to www.mdac.state.ms.us for a statewide listing of farmers markets. Want more information about farm families in Mississippi? Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Squash Cakes


3 eggs
4 c. grated summer squash (may use a combination of yellow, zucchini, and patty pan)
1 c. fresh corn kernels cut from 2 ears 1/4 c. chopped green onions
1 large jalapeño, chopped 1/3 c. parmesan cheese
1/2 c. grated sharp cheese 1/2 c. plain flour
2 T. olive oil 1 t. cayenne pepper or black pepper
Oil for sautéing
Sour cream and salsa – optional

Beat eggs in a large bowl. Beat in squash, corn, green onions, jalapeño, cheeses, flour, olive oil and pepper. Heat oil in a skillet. Spoon 1-2 Tablespoons into hot oil. Flatten slightly. Cook until edges turn golden brown. Turn and cook the other side. Drain on a paper towel lined plate. Serve with a little salsa and sour cream if desired.


Strawberry Milk Punch

There are 109 Grade A dairy herds in Mississippi that contribute $40 million in value of production of milk in 2012. Milk is the only crop that is harvested daily. Cows are milked at least twice a day every day with sanitary milking machines.

Dairy products are the primary source of calcium in the American diet, accounting for 76% of the calcium in food. Annual milk consumption in the U.S. averages 22 gallons per person.

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Strawberry Milk Punch

1 gallon milk
1/2 gallon strawberry ice cream
1 quart frozen strawberries
1 cup sugar (or to desired sweetness)
1/2 teaspoon almond extract (or to desired taste)

Mix softened strawberries and sugar together in punch bowl. Add softened ice cream, stir well. Add chilled milk and flavoring. Red food coloring may be added if desired. Serve at once.


Blueberry Zucchini Bread

Approximately 50% of Mississippi blueberries are sold wholesale through marketing cooperatives. The remaining blueberries are sold on a pick-your-own basis or sold independently through farmers markets, small stores, etc. There are approximately 2700 acres in blueberry production in Mississippi with the majority of blueberry acreage in the Southern half of the state.

Fresh blueberries are available in the market place from May through September with June and July being the peak harvest season.

Blueberries can be enjoyed daily fresh or frozen to enjoy year round. For best results when freezing, do not wash the berries. Freeze them dry in plastic freezer containers. Blueberries will freeze individually and will be easy to use in recipes. Wash them right before using them in your favorite recipes.

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Blueberry Zucchini Bread

3 eggs, lightly beaten
1 c. vegetable
1 T. vanilla
2 ¼ c. sugar
2 c. shredded zucchini
3 c. plain flour
1 t. salt
1 t. baking powder
¼ t. baking soda
1 T. cinnamon
1 pt. fresh blueberries

Lightly grease 4 mini loaf pans.

In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Gently fold in blueberries. Place in prepared pans.

Bake for 50 minutes at 350°. Cool 20 min in pans, then turn out to cool completely.


Southwest Meatloaf

Did you know that 97% of America’s cattle farms and ranches are family run? That’s right! We have Mississippi Farm Families providing safe beef not only for your family but ours as well.
Improvements in beef production technology have helped the beef industry use fewer resources to feed more people. In Mississippi in 2011 the value of the beef industry was $155 million.
With over 14,500 cattle farms in Mississippi there is a lot of delicious and nutritious beef for you to try in your family meals.

2 lbs. lean ground beef
1 c. soft bread crumbs
¾ c. finely chopped onion
½ c. finely chopped red bell pepper
½ c. frozen corn, thawed
½ c. milk
1 egg
1 large clove garlic, minced
2 t. salt
1 ½ t. chili powder
1 t. ground cumin
¼ t. pepper
½ c. thick and chunky salsa


Heat oven to 350 degrees F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4- inch loaf on rack in broiler pan. Bake in 350 degrees F oven for 1 hour 15 minutes – 1 hour 20 minutes, until internal temperature reaches 160 degrees F.
Let stand 10 minutes. Top with salsa; cut into slices.


Oven Sweet Potato Fries

Sweet potatoes pack a powerful 1- 2 punch!

1st – Sweet potatoes are nutrient dense with Vitamin A, beta carotene, Vitamin C, folic acid, and high in fiber. The American Heart Association has authorized the use of the Heart Healthy Symbol in advertising because of the health benefits provided by sweet potatoes.

2nd – Mississippi is 2nd in the nation in acreage of sweet potatoes and brought in $56 million in production to Mississippi. Our Beauregard variety is a beauty bringing a brilliant orange to enhance any dinner plate.

Sweet Potato Basics

To cook sweet potatoes: wash, peel and cut off ends. Cut into quarters. Cook in enough boiling salted water to cover for 25 to 35 minutes. Or Place 1 pound peeled and cubed sweet potatoes in a casserole dish with 1/2 cup water. Cover and cook on 100% power (high) for 10 to 13 minutes.
Sweet Potato Fries are a hot commodity in many restaurants. Try this easy, healthy way to make them in the oven.

1 large sweet potato, peeled and cut into wedges
2 t. canola oil
¼ t. salt
Pinch of cayenne pepper


Preheat oven to 450 degrees F. Toss sweet potato wedges with oil, salt, and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once after 10 minutes. Cooks in about 20 minutes total.

 


Corn and Avocado Salsa

Sweet corn grows on over 2,000 acres in Mississippi. Most of the ears are consumed in Mississippi by folks who know fresh corn ears are a delight to eat. Sweet plump corn kernels burst with flavor with each bite while that sweet corn juice awakens your taste buds.

Most of the corn you see growing in the fields across Mississippi is not sweet corn. It is called field corn that is used for feeding animals and in ethanol production.

Corn is cholesterol free. It’s a good source of Vitamin C, Vitamin A, potassium, thiamine, fiber and is very high in antioxidants. Corn on the cob and cut corn is a 100% whole grain.

½ c. corn kernels
½ avocado, diced
1 plum tomato, chopped
2 t. chopped fresh cilantro
Lime juice to taste
Salt to tast


Combine corn, avocado, tomato and cilantro in a small bowl. Add lime juice and salt to taste.
Note: If using fresh corn kernels, steam for 1-2 minutes. If fresh corn is out of season, use thawed frozen corn kernels.

Serve as a side dish, or eat with crackers for a snack or when serving as an appetizer.

 


Creamy Catfish Salad

For years many families have enjoyed delicious Mississippi Farm Raised Catfish. With inferior fish from other countries invading local food markets, be sure to read the label to make sure you are getting Mississippi Farm Raised Catfish.

Only U.S. Farm Raised Catfish are grown using high quality standards and safe practices. Mississippi has over 60,000 acres of catfish ponds in production. In 2011, that was $222 million in production value to our state’s economy. An important fact to know is that Mississippi Farm Raised Catfish are harvested so they arrive alive to processing plants. Catfish are kept alive up to the minute they are processed. The fish are cleaned, processed, and placed on ice or individually quick frozen to temperatures of minus 40 degrees F to help preserve the taste and quality of the fish in less than 30 minutes.

2 c. water
2 T. lemon juice
1 lb. U.S. Farm Raised Catfish fillets
3 hard cooked eggs, chopped
½ c. chopped celery
1/3 c. chopped ripe olives
¼ chopped dill pickles
2 T. chopped pimento
1/3 c. mayonnaise
2 T. horseradish
1 t. lemon juice
½ t. salt
¼ t. pepper

In a skillet bring water and 2 T. lemon juice to boiling. Add catfish. Return to boiling; reduce heat. Cover and simmer gently for 5 – 7 minutes or until fish flakes easily.
Remove fish from water. Cool slightly. Finely chop cooked fished.

In a bowl combine cooked catfish, eggs, celery, ripe olives, dill pickle, and pimento.
Stir together mayonnaise, horseradish, 1 t. lemon juice, salt and pepper. Add to catfish mixture, stirring until well combined. Chill.

Catfish Salad is delicious as a sandwich filling, stuffed in a tomato, topping a plate of salad greens or with crisp crackers.


Grilled Peanut Butter and Banana Sandwiches

The average American consumes more than six pounds of peanuts and peanut butter products each year. Besides their great taste, peanuts have over 30 essential nutrients and phytonutrients like protein, B vitamins, Vitamin E and magnesium. These bite size nuts have more antioxidants than broccoli, carrots and green tea.

Peanuts are not only good for family food plans but they brought in $16 million dollars to our state’s economy in 2011. We harvested 62.4 million pounds of peanuts grown on 16,000 acres in Mississippi last year. So whether you like roasted peanuts, boiled peanuts, or peanut butter, remember Mississippi farm families love growing peanuts for our families and yours!

8 T. smooth or crunchy peanut butter
8 slices whole grain bread
2 large ripe bananas, sliced lengthwise into a total of 16 pieces
2 T. honey
Cooking Spray

Spread 1 T. peanut butter on each of the bread slices. Place banana pieces on top of the peanut butter on 4 of the slices. Drizzle with honey. Pres the remaining slices of bread on top to make 4 sandwiches.

Place a large, non-stick skillet over medium heat. Coat the bread with cooking spray just before browning each side. Grill sandwiches, in batches, approximately 2 minutes each side, until golden brown. Slice the sandwich diagonally and serve warm.


Southwest Salsa Rice Bites

Rice is a favorite in family meals! It is nutritious, economical, blends well with any food pairings and is easy to make. Best of all, rice is cholesterol- and sodium-free and has no trans or saturated fat. Rice is also gluten-free and is the least allergenic of all grains.

Northeast Mississippi is proud to be home to the majority of rice producers in our state. In 2011, the rice crop contributed more than $153 million in value to the state’s economy and accounts for thousands of jobs, both on and off the farm. Rice also ranks among the state’s top agricultural exports.

3 c. cooked brown rice, cooled
1 c. shredded pepper jack cheese
4 eggs
1 - 16oz. jar medium (or hot) thick and chunky-style salsa
½ c. sour cream
½ t. salt
½ t. pepper
¾ c. crushed corn or tortilla chips
Additional salsa and sour cream for optional garnish

Preheat oven to 350 degrees F. Combine rice and cheese in a large bowl; set aside.
In medium bowl, beat eggs until well blended. Stir in salsa, sour cream, salt and pepper. Add salsa mixture to rice and cheese. Mix well.

Spray miniature muffin pans with non-stick cooking spray. Spoon about 1 ½ T. rice mixture into each cup, filling to just below the rim. Sprinkle crushed chips over the rice filling pressing lightly with the back of a spoon.

Bake 15 to 20 minutes or until lightly browned. Serve warm with additional salsa and sour cream if desired.


Awesome Pork Tenderloin

Mississippi’s 439 pork producers sold over 180 million pounds of pork in 2011 for a production value of $104 million dollars to our state’s economy. Pork is ideal for the calorie conscious. Pork’s high ratio of nutrients to calories is termed “high nutrient density”. A three ounce serving of lean pork has only 165 calories. Besides being comparatively low in calories, three ounces of cooked lean pork contains only a moderate amount of cholesterol; just 67 mg.

Enjoy these recipes for a delicious dinner and tasty breakfast.

2 lbs. pork tenderloin
½ t. salt
¼ t. pepper
1 to 1-1/2 sticks butter
1 – 8 oz. package fresh mushrooms, sliced or 1- 8oz. can, drained
4 cloves garlic, peeled
1 T. balsamic vinegar

Heat oven to 350 degrees F. Sprinkle salt and pepper evenly over pork. Place tenderloin in a 9x13 baking pan and set aside.

Melt butter with garlic in a medium saucepan. Add mushrooms, bring to a boil, reduce heat and simmer uncovered 5-6 minutes or until mushrooms are just tender. Stir frequently.

Add vinegar to mushroom mixture. Spoon over pork, placing some of the mushrooms on top of the pork. Roast 20-27 minutes, uncovered or until internal temperature reaches 145 degrees F as measured with a food thermometer, followed by a 3-minute rest time. May baste occasionally.


Honey Turkey Rollers

Honey is the sweet fluid produced by honey bees from the nectar of flowers. Worker honey bees transform the floral nectar that they gather into honey by adding enzymes to the nectar and reducing the moisture. Eating locally produced honey has many health benefits including reducing allergies to local plants.

The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor.

8 oz. cream cheese, softened
1/3 c. honey
¼ c. mustard
½ t. onion powder (optional)
6 (8 inch) whole wheat tortillas
1 ½ c. Colby Jack cheese, shredded
12 thin slices turkey

In a medium bowl, beat cream cheese with an electric mixer until fluffy. Add honey, mustard, and onion powder; mix well.

Spread 1-2 T of honey cream cheese mixture out to the edge of each tortilla. Sprinkle each tortilla with ¼ c. cheese, leaving about 1 inch around the edge.

Place 2 slices turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each tortilla log into eight 1-inch rounds. Serve.


Quick Chicken Salad To Die For

Mississippi ranks 4th in the country when it comes to raising quality poultry. In 2011, Poultry was Mississippi’s #1 commodity adding $ 2.44 Billion dollars to our state’s economy.

Chicken has long been noted for its good nutrition and adaptability when using in family meals. Did you know that no hormones or steroids are used in raising chickens? Federal regulations strictly prohibit the use of hormones and steroids in raising poultry.

1 store bought rotisserie chicken
8 oz. cream cheese, softened
1 c. mayonnaise
1 c. sour cream
1 c. celery, diced
1 c. red onion, diced
1 c. sliced almonds, toasted
1 c. pineapple in ½” pieces

Tear all the chicken off the bones.
Combine all ingredients with chicken and mix completely.
Serve over salad greens, make sandwich with French bread, or mix with 1 lb. cold cooked pasta for a great pasta salad meal.


Nancy’s Seven Layer Salad

U-Pick farms and Farmers markets are great places to get Mississippi Farm Grown Freshness! Local farm families grow numerous varieties of produce for their families and yours! Many farm families are also certified organic farmers.

From spring through fall many vegetables and fruits are grown on small acreages for sale in local markets. You’ll find these fruits and vegetables at area farms and markets: assorted greens, strawberries, squash, corn, eggplant, peas, beans, new potatoes, sweet potatoes, peppers, watermelon, blueberries, peaches, plums, tomatoes, cantaloupe, cucumbers and more!

In Mississippi, there are 43 different varieties of vegetables grown commercially.

8 c. shredded romaine lettuce
1 c. frozen peas, thawed
1 medium yellow bell pepper, diced
1 c. halved grape tomatoes or quartered cherry tomatoes
1 c. sliced celery
½ c. sliced green onions
¾ c. plain yogurt
¾ c. mayonnaise
2 t. cider vinegar
1-2 t. sugar
¼ t. each garlic powder, salt and pepper
½ c. shredded cheddar cheese
½ c. thinly sliced fresh basil or dried basil to taste
3 strips cooked bacon, crumbled

Place the lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and green onions on top of the lettuce.

Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad. Sprinkle with cheese, basil and bacon. Serve immediately or chilled. Can be made a day ahead and kept covered in the refrigerator.


Hot Pizza Dip

There are 129 Grade A dairy herds in Mississippi that contribute $42 million in value of production of milk in 2011. Milk is the only crop that is harvested daily. Cows are milked at least twice a day with sanitary milking machines.

Dairy products are the primary source of calcium in the American diet, accounting for 76% of the calcium in food. Annual milk consumption in the U.S. averages 22 gallons per person.

The “sell by” date on a carton of milk is used as a guideline for grocery retailers and ensures that you are being sold a fresh product. Once you bring milk home, it remains fresh for 7 to 10 days beyond the “sell by” date if refrigerated at 35-45 degrees F.

6 oz. light cream cheese
½ c. light sour cream
1 t. oregano
½ c. pizza sauce
1 c. shredded low-moisture, part skim Mozzarella cheese
¼ c. diced red peppers
¼ c. sliced green onions
½ c. grated parmesan cheese
Whole wheat bread sticks or crackers

Combine cream cheese, sour cream and oregano in a bowl; stir until smooth. Spread cream cheese mixture evenly into a 9” pie plate or quiche pan. Top with pizza sauce, Mozarella cheese, peppers and onions. Sprinkle with Parmesan cheese.

Bake at 350 degrees F for 10 minutes or until cheese is melted. Serve with bread sticks or crackers.


Lemon Blueberry Biscuits

Approximately 50% of Mississippi blueberries are sold wholesale through marketing cooperatives. The remaining blueberries are sold on a pick-your-own basis or sold independently through farmers markets, small stores, etc.

There are approximately 2700 acres in blueberry production in Mississippi with the majority of blueberry acreage in the Southern half of the state. Fresh blueberries are available in the market place from May through September with June and July being the peak harvest season.

Blueberries rank above all the berries are an excellent source of antioxidants, fiber, magnesium, iron, folate, potassium, and Vitamins A, C & E. Blueberries can be enjoyed daily fresh or frozen to enjoy year round. For best results when freezing, do not wash the berries.

Freeze them dry in plastic freezer containers. Blueberries will freeze individually and will be easy to use in recipes. Wash them right before using them in your favorite recipes.

2 c. all purpose flour
1/3 c. sugar
2 t. baking powder
¼ t. salt
1 – 8oz. carton lemon yogurt
1 egg, lightly beaten
¼ c. butter, melted
1 t. grated lemon peel
1c. fresh or frozen blueberries
Glaze:
½ c. confectioner’s sugar
1 T. lemon juice
½ t. grated lemon peel

In a large bowl combine dry ingredients. Mix together yogurt, egg, butter and lemon peel. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by T. onto greased baking sheet. Bake at 400 degrees F. for 15-18 minutes or until lightly browned. Combine glaze ingredients and drizzle over warm biscuits. Makes about 2 dozen.


 


 

 

 

 

Post Office Box 1972
Jackson, Mississippi 39215-1972

   

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