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Vegetable Casserole
• 1 can shoepeg corn, drained
• 2 cans French style green beans,
drained
• 1 (8 oz.) package cheddar cheese,
grated
• 1 can cream of celery soup
• ¼ cup onions, finely chopped
• 1 (8 oz.) container sour cream
• ½ pkg. (4 oz.) slivered almonds
• Pepper to taste
• 1½ tubes of Ritz crackers
• 1½ sticks butter melted
Mix vegetables with onion, cheese,
almonds, and pepper. Mix soup and
sour cream. Combine with vegetable
mixture. Add toping and bake at
350 degrees for 30 to 40 minutes
until bubbly.
Cherry Berries on a Cloud
• 6 egg whites
• ½ tsp. cream of tartar
• ¼ tsp. salt
• 1¾ cup sugar
Filling
• 2 pkgs. (3 oz each) cream cheese,
softened
• 1 cup sugar
• 1 tsp. vanilla extract
• 2 cups whipping cream, whipped
• 2 cups miniature marshmallows
Topping
• 1 can (21 oz.) cherry pie filling
• 2 cups sliced fresh strawberries
• 1 tsp. lemon juice
In a mixing bowl, beat egg whites,
cream of tartar and salt until foamy.
Gradually add the sugar, beating on
high until stiff peaks form (do not
under beat). Spread evenly in a
greased 13x9x2 inch baking pan.
Bake at 275 degrees for 1 hour;
turn off oven (do not open door).
Let cool overnight or at least 12
hours. Beat cream cheese, sugar, and
vanilla until smooth; gently fold in
cream and marshmallows. Spread
over meringue. Chill for 4 hours.
Cut into 16 pieces. Combine topping
ingredients; spoon ¼ cup over each
cup over each serving.
Spinach & Artichoke
Casserole
• 2 10 oz. packages frozen chopped
spinach
• ½ cup mayonnaise
• 2 Tbsp. butter or margarine
• ½ cup sour cream
• 3 cups sliced fresh mushrooms
• 3 tsp. fresh lemon juice
• 1 14 oz. can artichoke hearts,
drained and chopped
• ⅓ cup grated fresh parmesan
cheese
Cook spinach according to package
directions, drain well. Melt butter in
skillet and sauté mushrooms over
medium heat until tender. Set aside.
Preheat the oven to 350 degrees.
In a 1½ quart casserole, place chopped
artichoke hearts. Top with sliced
mushrooms. Place spinach on top.
Combine mayonnaise, sour cream,
and lemon juice, spread over spinach.
Sprinkle with parmesan cheese. Bake,
uncovered about 20 minute or until
bubbly and lightly browned.
Makes 6 servings.
Pam Sparks and her husband
Richard are lifelong residents of
Rankin County. Pam received her
undergraduate and master’s degrees
in music from Mississippi College.
Before retiring, she worked over 30
years for the Rankin County School
District. She spent two and a half
years at Pelahatchie and twenty-eight
years at Rouse Elementary.
Prior to marriage, Pam claims she
only knew how to boil water. She
remembers making many phone
calls to her mom after getting
married–and is now a fabulous cook!
She enjoys cooking for friends,
family, and her church. If you are
lucky enough to be her neighbor,
you get to taste her good cooking
and baking all throughout the year!
Hometown RANKIN • 59