Cheeseburger Chowder
Patrons go wild for this fleeting soup special at Nola restaurant in Indianola. They graciously share their signature recipe.
1/2 pound ground sirloin
3/4 cup chopped onion
4 tablespoons butter
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken stock
4 cups peeled potatoes, diced
1/4 cup flour
1 1/2 cups evaporated milk
2 cups cubed Velveeta Cheese
1/ 4 teaspoon salt
1/4 teaspoon pepper
1 can Rotel tomatoes
Garnish:
Chopped dill pickle
Chopped tomato
In a stockpot brown the sirloin. Drain and set aside. In same stockpot, sauté onion in butter until tender. Add garlic, basil and parsley. Saute about 3 minutes. Add chicken stock, sirloin and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until potatoes are tender. Add flour and cook, stirring for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly. Bring to a boil and cook about 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Garnish with chopped tomatoes and dill pickle. Chef Chuck McCarty, Nola
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Mac and Mississippi State Cheese
That red rind Edam cheese in the fridge leftover from the holidays makes an incredible mac and cheese. With the cheese grater attachment, a food processor grates the Edam and cheddar in seconds.
3 tablespoons butter
1 small onion, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
2 cups skim milk
1 cup fat free half and half
3 cups Mississippi State University Edam cheese, grated
2 cups extra-sharp white cheddar, freshly grated
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
12 ounces elbow macaroni
2/3 cup freshly grated Parmesan cheese
In a Dutch oven, melt butter over medium heat. Add onion and sauté until translucent and tender, about 5 minutes. Add garlic, then flour; stir constantly for 1 minute. Gradually whisk in milk and half and half, whisking occasionally until mixture begins to boil, about 5 minutes. Add Edam and sharp cheddar. Whisk until cheeses melt, about 2 to 3 minutes. Stir in cayenne and season with salt and pepper. Turn heat down to low and set aside. Preheat oven to 400 degrees. Butter a 13x9x2-inch baking dish. Cook macaroni according to package directions until just tender. Add macaroni to the warm cheese sauce and stir to coat. Transfer to baking dish and place in the oven. Bake for 10 minutes. Sprinkle Parmesan on top and return to oven for 5 to 10 minutes, until just browned. Let stand for 5 minutes before serving. Melissa Townsend, Delta Magazine
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Walnut Hills Bourbon Pie
Crust:
1 1/2 cups chocolate wafer crumbs (reserve 2 to 3 teaspoons for top)
1/4 cup butter, melted
Filling:
21 jumbo marshmallows
1 cup evaporated milk
2 cups heavy cream
3 tablespoons or more bourbon
Make the crust: Preheat oven to 350 degrees. In a medium bowl, mix together the cookie crumbs and the butter. Press firmly into a 9-inch pie plate. Bake 8 to 10 minutes; let cool slightly.
Make the filling: In a saucepan, heat marshmallows and milk over low heat until marshmallows melt and the mixture is smooth. Don’t burn or boil. Let cool. In a mixing bowl, whip cream until stiff peaks form. Reserve about 2 cups in a separate container. Fold remaining whipped cream into cooled marshmallow mixture. Add bourbon and pour into pie crust. Refrigerate pie and reserved whipped cream 4 hours or until pie is set. Top pie with reserved whipped cream and chocolate crumbs. Makes six to eight servings. From Walnut Hills Restaurant, Vicksburg
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Hot Toddy
We went right to the source, the Oxford Square, for a hot toddy recipe to warm your heart and soul.
Apple cider
5 to 6 cloves
1 1/2 ounces of Maker’s Mark, or choice bourbon
Lemon slices
Cinnamon sticks
Heat the apple cider and cloves on the stove and keep warm in an 8 to 10-cup teapot or coffee pot. Fill a mug with cider, bourbon and a squeeze of lemon. Garnish with lemon and a cinnamon stick. Chip Moore, City Grocery
The Last Word on How to Make a Floating Hamburger at Home
Try as you might, but can you really recreate a nostalgic dish at home that perfectly matches your taste bud’s memories? To taste exactly like a special dish from a beloved restaurant or just like something your great-grandmother used to make? We think not. In the case of a Labella chili burger, even Craig Claiborne couldn’t do it. Try this; it’s as close as you’re gonna get.
Chili:
2 pounds ground beef
2 medium onions, minced
1 package Labella’s Chili Mix
3 tablespoons cooking oil
5 1/2 to 6 1/2 cups water
Place ground beef in a food processor and pulse on and off twice to mince, but do not over process. Heat oil to medium. In a large skillet, brown ground beef and onions. Add 1/2 cup of water and stir. Add Labella’s Chili Mix and stir well to combine. Add enough remaining water until desired thickness is achieved. Simmer for an hour or longer.
To assemble:
Hamburger patties (thin), pan-fried
Hamburger buns, common grocery variety
Shredded cabbage
Place bottom bun on plate. Add cooked patty, then cabbage, then chili. Cover with top bun. Ladle more chili around the burger on the plate until it “floats.” Reminisce and devour.
