Hometown Madison - March & April 2016

Peaches Imperial
• 2 cans 29 oz. cling peach halves
• 1 - 8 oz. package of cream cheese
• ¼ cup finely chopped walnuts
• 1 Tbsp. grated orange rind
• ½ cup orange juice
• ½ cup light corn syrup
• 2 Tbsp. orange rind strips
Drain peaches and set aside. Mix cream cheese,
walnuts and grated orange rind well, and set aside.
In small sauce pan combine orange juice, corn
syrup and orange strips. Bring to a boil and simmer
20 minutes. Put cream cheese in peach half and
press other half of peach on top. Ladle sauce over
peaches. Garnish with mint.
Squash Pats
• 1 - 10 oz. pkg. frozen yellow squash
• 1 egg beaten
• ¼ cup flour
• ¼ cup cornmeal
• 2 tsp. pepper
• ½ tsp. salt
• 1 medium onion chopped
• Vegetable oil
Boil squash until tender. Drain all water.
Add all other ingredients and deep fry.
Mexican Dressing
• 1 cup self-rising corn meal
• ½ tsp. salt
• ½ tsp. soda
• 2 eggs
• 1 lb. ground chuck, raw
• 1 large onion, chopped
• 3 jalapenos, finely chopped
• ¼ cup oil
• 1 cup milk
• 18 oz. can creamed corn
• 8 oz. Velveeta cheese
Mix all together. Pour in greased 8 x 13 pan.
Bake at 350 degrees for 45 minutes.
Rum Pecan Pie
• 2 eggs slightly beaten
• 2/3 cup packed brown sugar
• 2/3 cup corn syrup
• ¼ cup dark rum
• 2 Tbsp. butter melted
• 1 tsp. vanilla
• 2 cups toasted pecans
• 1 - 9” unbaked pie shell
Mix well and pour in unbaked pie shell.
Bake at 350 degrees for 45 minutes.
Brandied Oranges
• 1 pkg. large marshmallows
• 1 carton sour cream
• 2 Tbsp. brandy (or more)
• 1 can mandarin oranges, drained
• 1 cup chopped nuts
Cut marshmallows into quarters and soak in
brandy for an hour. Mix with other ingredients
and refrigerate.
Tarragon Chicken
• ½ cup soy sauce
• ¼ cup lemon juice
• 1 Tbsp. Worcestershire sauce
• Salt and pepper
• Garlic powder
• Tarragon leaves
Mix first 3 ingredients in a 2 cup container. Finish
filling with water to 2 cups. Line baking dish with
foil. Season skinned chicken with salt, pepper and
garlic powder. Place chicken in baking dish and
pour liquid over chicken. Liberally sprinkle
tarragon leaves over the chicken. Place in oven
and bake uncovered at 350 for 25 to 30 minutes.
Turn chicken, and put tarragon leaves on that side
and finish baking, about 30 more minutes.
(I like this with boneless, skinless chicken thighs).
Onion Wine Soup
• 5 large onions
• 5 cups beef broth
• ½ cup celery leaves
• 1 large potato sliced
• 1 cup dry white wine
• 1 Tbsp. vinegar
• 1 cup light cream
• 1 Tbsp. minced parsley
• Salt and pepper
Melt butter in large saucepan. Add chopped onion
and mix well. Add beef broth, celery leaves and
potato. Bring to a boil, then cover and simmer 30
minutes. Puree in blender and return to saucepan.
Blend in wine, vinegar and sugar. Stir in cream,
parsley, salt and pepper to taste. Heat but DO
NOT boil. 6 - 8 servings.
Chocolate
Bread Pudding
• 3 cups soft bread crumbs
• 4 Tbsp. cocoa
• ½ cup nuts
• 2 eggs
• ½ cup sugar
• 3 cups milk
• 1 tsp. vanilla
• ¼ tsp. salt
• Whipped Cream
Stir together bread crumbs, cocoa and nuts.
Set aside. Beat eggs until foamy. Add sugar. Beat
well for 1 minute. Stir in milk, vanilla, salt and
breadcrumb mixture. Pour into greased 1-¾ quart
casserole. Bake for 45-50 minutes at 350 degrees.
Serve with whipped cream.
Gaye Ragland, MSN, RNC, is an assistant professor at the University of Mississippi
School of Nursing and a resident of Madison.
Hometown madison • 27