Mississippi Church Suppers Aplenty by Ruth Paget
The beauty of the recipes in Mississippi Church Suppers cookbook published by Great American Publishers is that many of them can be easily doubled to feed more people for buffet lunches or picnics.
The church suppers described are recorded by the members of various Baptist churches. The recipes are interspersed with church descriptions, Bible verses, and reminders of why it is good to go to church. The recipes are easy to follow with delicious results.
Some of the dishes I thought looked appealing for hot weather in coastal communities include:
-chicken Rotel dip – made with cooked and cubed chicken breast, cream of chicken soup, sour cream, cream cheese, spicy Rotel tomatoes, and sliced mushrooms. You heat this dip till the cheese melts.
-Polynesian dip – made with pineapple, cream cheese, red bell pepper, onions, and chopped pecans served in a fresh pineapple half. The Panama Canal leading to Polynesia is not that far away by ship for Mississippi, making Polynesian food easy to obtain in Mississippi.
-crab dip – made with cream, cheese, crabmeat, lemon, tomatoes, and bell peppers
-pineapple cheese ball – made with pineapple, cream cheese, and bell peppers. The cheese ball is chilled and rolled in chopped in pecans before serving.
-roasted cauliflower and white cheddar cheese soup
-creamy crawfish bisque
-creamy seafood bisque with shrimp and crab
-seafood gumbo – made with crawfish tails, crabmeat, and filé powder to thicken the soup
-apple, carrot, and raisin salad with Miracle Whip
-Cajun shrimp pasta salad – made with cooked shrimp, rotini pasta, red bell peppers, green onions, mayonnaise, and sour cream
-squash delight casserole
-turkey lasagna – made with turkey breast and sausage
-Swiss bliss steak – made with green bell peppers, chopped tomatoes, mushrooms, and cubes of steak that you bake for 2 hours. Easy dinner.
People interested in easy, comfort food dishes might enjoy reading Mississippi Church Suppers published by Great American Publishers.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
