Lemon Turkey Breast
1 (4-lb.) turkey breast
1/2 cup (1 stick) margarine, melted
1/4 cup lemon juice
1 envelope Italian salad dressing mix
Place turkey breast into slow cooker. In a small bowl, combine margarine, lemon juice and dressing mix; pour over turkey.
Cover and cook on low for 6 or more hours. Yield: 8 servings.
Author: Pat Kersteter
from the June 2005 issue of Today in Mississippi
Bottomless Egg Custard Pie
"Heavenly Delights", Fords Creek Baptist Church, Poplarville, MS
2 cups milk
4 eggs
3/4 cup sugar
1/2 stick butter
1/2 cup buttermilk biscuit mix
1 tsp. vanilla extract
Nutmeg
Combine all ingredients except nutmeg in a blender and blend for 3 minutes. Pour into a greased pie plate and sprinkle with nutmeg.
Bake at 350 F for about 45 minutes.
from the April 2017 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
Chocolate Chip Cookie Cheesecakes
"Feeding the Faithful", The Cursillo Movement of South Mississippi
1 pkg. refrigerated chocolate chip cookie dough
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sweetened condensed milk
1 large egg
1 tsp. vanilla extract
1 (21-oz.) can cherry pie filling
Preheat oven to 325 F. Line a 12-cup muffin tin with paper liners. Cut cookie dough into 12 pieces and place a piece into the bottom of each cup. Bake 10 to 12 minutes.
Beat cream cheese, condensed milk, egg and vanilla in a bowl until smooth. Pour about 3 tablespoons of the cream cheese mixture over each baked cookie in the cup. Bake 15 to 18 minutes, or until set. Cool completely on a wire rack. Top each with cherry pie filling and chill for 1 hour.
from the Feb. 2012 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
