Comfort Foods

Comfort FOODS

70 • south mississippi scene

D

Do you have a pint of your favorite ice cream in the freezer? Is your office desk drawer filled with a supply of your favorite candy? Do you reach often for your favorite cereal box in the pantry even if it’s not for breakfast? Then you’re not unlike millions of the rest of us who daily yearn for comfort foods those concoctions which provide the kind of spiritual, emotional and self-satisfaction that we require. Comfort foods are not designed to be especially healthy or politically correct, but they supply a welcomed respite from the stresses of the outside world. Any food with personal meaning for the consumer can be considered a comfort food, many people associate the term with Southern cooking. Traditional Southern recipes often call for significant amounts of sugars, carbohydrates and fats, often all at once. Deep-frying is also a cooking method preferred by Southern cooks. Fried chicken, macaroni and cheese, and biscuits all qualify as comfort food for transplanted Southerners or those with relatives in the South. A comfort food, especially one high in carbohydrates or fats, is often more satisfying than other offerings. An ideal comfort food should “stick to the ribs”, meaning it supplies a sense of fullness and satisfaction long after it has been consumed. Many people choose a personal comfort food for that very reason. A quart of premium ice cream or an extra large slab of ribs can be very emotionally satisfying, which is ultimately the point of eating comfort food. A comfort food may also trigger positive memories of childhood meals or other occasions. Many people seek out ethnic or regional comfort comfort comfort food as a coping mechanism in an unfamiliar environment. As long as a person can still obtain a favorite comfort food, the rest of the challenges may seem more surmountable. A comfort food such as a childhood cereal or novelty candy may not have the same appeal for others, but many people find great comfort comfort comfort in reconnecting with foods foods foods from their earlier years. What are comfort foods? They are foods that soothe the psyche by reminding us of comforting childhood memories. For most of us, these foods are far from gourmet and generally epitomize home cooking. They invoke feelings of nostalgia, safety, and security. In a recent poll, readers were asked to revisit their

favorite American comfort foods. The responses showed distinctive trends relating to age, childhood regional location, and ethnic upbringing. It comes as no surprise that peanut butter and jelly sandwiches and grilled cheese ranked highest, but who needs a recipe for those? Those two aside, the next highest on the list were meatloaf, mashed potatoes, brisket pot roast, fried chicken, macaroni and cheese, spaghetti, and surprisingly, good ol’ tuna casserole. Enjoy these comfort food recipes found in the Waiting For A Cure Foundation’s award-winning cookbook, Pink Palate and it’s newest desert cookbook, Sweet Success. You may order these cookbooks online at www.waiting4acure.com.

Opposite and this page - Daily people reach for fried chicken, slaw, biscuits and cheeseburger sliders to make them feel better about themselves and their circumstances.

cuisine: comfort foods CHICKEN NOODLE SOUP Debbie King 4

PCS. CHICKEN, COOKED

AND DEBONED

1

CA N C R E A M O F C H I C K E N

SOUP

2

CA N S M I X E D V E G E TA B L E S ,

DRAINED

1/2

ONION, CHOPPED

GARLIC FRESH THYME S A LT A N D P E P P E R

1/4

P K G . S PAG H E T T I

N O O D L E S , B R O K E N I N TO

4-5

PIECES

COOK

C H I C K E N A N D S AV E B R OT H .

C O O L A N D C H I P O R S H R E D . T O B R OT H A D D S O U P, V E G E TA B L E S , O N I O N , C O O K 15-20 M I N U T E S . A D D C H I C K E N A N D S PAG H E T T I . C O O K A N OT H E R NOODLES ARE TENDER.

G A R L I C , T H Y M E , S A LT A N D P E P P E R .

15-20

MINUTES OR UNTIL

CORN CHOWDER

HOMEMADE POTATO SOUP

Brenda Williamson

Linda Palmer

1 T BUTTER 3 C. DICED ONIONS 3/4 C . OY S T E R C R AC K E R 2 C . WAT E R 2 C . C H I C K E N B R OT H 3 C . D I C E D P OTATO E S 2 C. HALF AND HALF 1 Y E L L OW P E P P E R 1 RED PEPPER

CRUMBS

4 1 1 1 1

L G . P OTATO E S , P E E L E D A N D D I C E D CHOPPED ONION CA N C R E A M O F C E L E RY S O U P S O U P CA N O F M I L K S M PAC K O F

2

CUBES CHICKEN BOUILLION

BAC O N B I T S TO TA S T E

BOIL

2

ALL BUT

C. WHOLE KERNEL CORN

ADD

P OTATO E S A N D O N I O N S A N D

COOK UNTIL TENDER.

MIX

CRUMBS AND SEASON-

I N G S A N D A D D TO P OTATO E S . CORN.

SIMMER

FOR

C O R N B R E A D.

72 • south mississippi scene

ADD CREAM AND 15 M I N U T E S . S E RV E W I T H

P OTATO E S A N D O N I O N S TO G E T H E R .

DRAIN

1 1/2 C U P S O F WAT E R . A D D S O U P A N D S T I R C O N S TA N T LY OV E R L OW H E AT. A D D CHEESE AND SEASONING. MILK.

LIQUIDS.

CHEESE

S A LT A N D P E P P E R

S A LT A N D P E P P E R

MIX

V E LV E E TA

CREAMY FOUR CHEESE MACARONI Diana Boyd 1/3 C . F L O U R 2 2/3 C . 1% L OW FAT M I L K 3/4 C . S H R E D D E D F O N T I NA O R S W I S S C H E E S E 1/2 C . G R AT E D F R E S H P A R M E S A N C H E E S E 1/2 C . S H R E D D E D E X T R A S H A R P C H E D DA R C H E E S E 3- O Z L I G H T V E LV E E TA C H E E S E 6 C . C O O K E D E L B OW M ACA R O N I ( A B O U T 3 C U P S UNCOOKED) 1/4 T S P S A LT COMBINE

F L O U R A N D M I L K TO PA S T E S TAG E .

ADD

C H E E S E S A N D C O N T I N U E C O O K I N G U N T I L M E LT E D .

M ACA R O N I I N TO A G R E A S E D BA K I N G D I S H A N D P O U R O N C H E E S E E M I X T U R E . FOR

30

BA K E

IN A

350

PUT

D E G R E E OV E N

M I N U T E S O R U N T I L L I G H T LY B R OW N O N TO P.

SPINACH MADELINE Anna Jester 2 P K G S . F R O Z E N , C H O P P E D S P I NAC H 4 T. B U T T E R 2 T. F L O U R 2 T. C H O P P E D O N I O N 1/2 C . E VA P O R AT E D M I L K 1/2 C . V E G E TA B L E L I Q U O R 1/8 T S P. C E L E RY S E E D 1/4 T S P. G A R L I C P OW D E R O R F R E S H G A R L I C 1/2 T S P. E AC H , S A LT A N D P E P P E R 1 T S P. W O R C E S T E R S H I R E S AU C E 6- O Z . S P I C Y C H E E S E COOK

S P I NAC H AC C O R D I N G TO D I R E C T I O N S O N

D R A I N S P I NAC H A N D R E S E RV E L I Q U O R . M E LT B U T T E R , A D D F L O U R , S T I R R I N G U N T I L B L E N D E D A N D S M O OT H , B U T N OT B R OW N . A D D O N I O N A N D C O O K U N T I L S O F T. A D D L I Q U I D S L OW LY A N D S T I R C O N S TA N T LY. C O O K U N T I L S M O OT H A N D THICK. CONTINUE STIRRING AND ADD SEASONINGS A N D C H E E S E . S T I R U N T I L M E LT E D . C O M B I N E W I T H S P I NAC H A N D S E RV E I M M E D I AT E LY.

Green Bean Casserole

PAC K AG E .

Rhonda Clark 2

CA N S

FRENCH

STYLE CUT GREEN

BEANS, DRAINED

1 CA N 1 CA N 3/4 C . MIX

CREAM OF MUSHROOM SOUP ONION RINGS MILK

TO G E T H E R , S AV I N G A F E W O N I O N

R I N G S TO A D D O N TO P. DEGREES FOR

10

30

B A K E AT 350 THE LAST

MINUTES.

M I N U T E S O F BA K I N G , A D D R E S T O F

ONION RINGS.

COOK

UNTIL GOLDEN.

south mississippi scene • 73

BLUE RIBBON MEATLOAF Cancer Survivor 1

E N V. D RY O N I O N

SOUP MIX

1 2

C. SOUR CREAM E G G S , S L I G H T LY

B E AT E N

1 1/2

LBS. GROUND

BEEF

1

C. SOFT BREAD

CRUMBS

2

S T R I P S BAC O N

COMBINE

ONION

SOUPO MIX AND SOUR C R E A M I N A B OW L . A D D E G G S . M I X I N G R O U N D B E E F. A D D B R E A D C R U M B S , M I X W E L L . S H A P E I N TO L OA F. P L AC E I N L OA F PA N . L AY BAC O N O N TO P. P L AC E I N P R E H E AT E D 500 D E G R E E OV E N . R E D U C E H E AT TO 375 D E G R E E S A N D COOK FOR 1 HOUR.

FAVRE FAMILY CHILI Deanna Favre

S AU T E

G R E E N O N I O N S , P E P P E R S , C E L E RY, O N I O N ,

AND GARLIC IN BUTTER. W I T H S A LT A N D P E P P E R ,

1 C. CHOPPED GREEN ONIONS 2 DICED GREEN PEPPERS 2 S TA L K S C H O P P E D C E L E RY 1 SM. CHOPPED ONION 2 C L OV E S M I N C E D G A R L I C 4 T. B U T T E R 1 1/2 L B S . G R O U N D B E E F

DER.

T O N Y C H AC H E R E ’ S S E A S O N I N G

TO TA S T E

C H I L I P OW D E R TO TA S T E

1 PKG. MCCORMICK CHILI SEASONING 1 (8 O Z ) CA N H U N T ’ S D I C E D TO M ATO E S 1 (8 O Z ) CA N H U N T ’ S D I C E D R OA S T E D G A R L I C TO M ATO E S

1 (8

O Z ) CA N

HUNT’S

D I C E D TO M ATO E S A N D

GREEN CHILIES

1 (8 O Z ) CA N C R E A M 1 CA N K I D N E Y B E A N S

74 • south mississippi scene

OF MUSHROOM SOUPO

BEEF P OW -

D R A I N . C O M B I N E M E AT W I T H V E G E TA B L E S . 10 M I N U T E S . S T I R I N C H I L I S E A S O N I N G PAC K E T. A D D CA N N E D TO M ATO E S , S O U P, A N D B E A N S . B R I N G TO A B O I L A N D R E D U C E H E AT. C OV E R A N D S I M M E R A B O U T 30 M I N U T E S . O P T I O NA L : S E RV E W I T H G R E E N O N I O N S , JA L A P E N O P E P P E R S , G R AT E D C H E D DA R C H E E S E , A N D C O R N C H I P S A S A F R I TO P I E . STIR

S A LT A N D P E P P E R TO TA S T E

B R OW N G R O U N D TO N Y ’ S A N D C H I L I

AND SIMMER

MELT-IN-YOUR MOUTH BUTTER BISCUITS Jan Johnston Walley

2 L B S . P OW D E R E D 8 T. M I L K H AV E

SUGAR

B U T T E R AT R O O M T E M P E R AT U R E .

CREAM

BUTTER AND SUGAR.

G R A D U A L LY A D D F L O U R ROLL DOUGH OUT O N A L I G H T LY F L O U R E D S U R FAC E TO 1/4 I N C H T H I C K N E S S . C U T O U T I N TO R O U N D S , BA K E AT 350 D E G R E E S F O R 10 M I N U T E S . R E M OV E F R O M OV E N A N D L E T C O O L . TA K E O N E R O U N D A N D C OV E R TO P W I T H JA M . P L AC E S E C O N D R O U N D O N TO P, R E P E AT W I T H R E M A I N I N G B I S C U I T S . M I X P OW D E R E D S U G A R W I T H M I L K TO S P R E A D I N G C O N S I S T E N C Y. S P R E A D O N TO P O F A S S E M B L E D B I S C U I T S . T O P E AC H B I S C U I T W I T H H A L F A C H E R RY. UNTIL ALL ARE MIXED WELL.

2 STICKS REAL BUTTER 2 C. SELF-RISING FLOUR 8- O Z S O U R C R E A M MIX BUTTER AND FLOUR. ADD SOUR CREAM. D R O P B Y S P O O N F U L S I N TO T I N Y M U F F I N PA N S . D O N OT G R E A S E M U F F I N PA N . R E G U L A R - S I Z E M U F F I N T I N S A L S O WO R K W E L L . B A K E AT 450 D E G R E E S F O R 8-10 M I N U T E S . T H I S M A K E S 50 T I N Y B I S C U I T S . R H I S R E C I P E I S E A S Y TO C U T I N H A L F.

SUPER EASY BISCUITS Sadie Rayborn

EMPIRE BISCUITS Sheree Happ Denham 1 4 1

LB. BUTTER

2 C. SELF-RISING FLOUR 4 T. H E L L M A N N ’ S M AYO N NA I S E 1 C. MILK

C. SIFTED FLOUR

MIX

C. SUGAR

R A S P B E R RY JA M MARASCHINO CHERRIES

F L O U R , M AYO N NA I S E A N D M I L K .

B I S C U I T M E T H O D O N C O O K I E S H E E T.

475

DEGREES FOR

17

USE BA K E

DROP AT

MINUTES OR UNTIL GOLDEN

B R OW N .

ANGEL BISCUITS Vicky C. Walley 2 1/2 C . F L O U R 2 T. S U G A R 1 1/2 T S P. BA K I N G P OW D E R 1/4 T S P. BA K I N G S O DA 1 T S P. S A LT 1/2 C . S H O RT E N I N G 1 P K G S . D RY Y E A S T 2 T. WA R M WAT E R 1 C. BUTTERMILK S I F T D RY I N G R E D I E N T S , C U T I N S H O RT E N I N G . D I S S O LV E Y E A S T I N T H E WA R M WAT E R T H E N A D D TO D RY M I X T U R E . A D D B U T T E R M I L K A N D M I X W E L L . T U R N O N TO L I G H T LY F L O U R E D B OA R D , R O L L TO 1/4 I N C H T H I C K N E S S . U S E A G L A S S TO C U T A P P R OX I M AT E LY 2- I N C H C I R C L E S . D I P 1/2 O F T H E B I S C U I T I N TO M E LT E D B U T T E R , T H E N F O L D TO P OV E R T H E B U T T E R E D H A L F. B A K E AT 425 D E G R E E S U N T I L B R OW N .

south mississippi scene • 75