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    Reader Recipes

    Unique dishes and traditional treats from local readers

     

     

     

     

     

    Food | November 2015

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    Pumpkin Beer Ice Cream

    Courtesy of Nathan Tipton

     

     

    For the Base

    1 5-oz can evaporated milk 

    (or you can buy the 12-oz can, measure out

    5 ounces, and save the rest for another batch)

    1 12-oz can sweetened condensed milk

    1 1/4 cups whole milk

    (I’m sure low fat or skim would also be fine)

     

     

    Directions: 

    1. Whisk these three things together in a bowl, cover, and chill for 30 minutes or so.

    2. While the base is chilling, get out your blender, to which you will add the following:

     

     

    Ice Cream Ingredients: 

    1 can 100% pumpkin (15-oz can)

    1/2 pint whipping cream

    3/4 to 1 cup pumpkin beer

    (I opted for a bit more beer, because of course) (Also, I used Harpoon UFO Pumpkin, but other good ones are Schlafly Pumpkin, New Belgium Pumpkick, or Leinenkugel’s FANTASTIC Harvest Patch Shandy)

    1-2 tsp pumpkin pie spice (or just use a tsp each cinnamon and nutmeg)

    A healthy splash of vanilla extract 

    (1 tbsp-ish)

    A couple pinches of ground cardamom 

    2 tbsp sugar

    1/4 tsp salt (optional, but if you’re using other fruit ingredients, it might be good to cut the extra sweetness)

     

     

    Directions:

    1. Blend everything together, and stir into the ice cream base until well mixed. Process the mixture in your ice cream maker as directed for 20-25 minutes.

    2. Freeze the ice cream bowl for 15 minutes and then decant it into a larger container and freeze for 2 or so hours until firmed up.

    Scalloped Pineapple

    Courtesy of Barbara Riley

     

    Ingredients:

    20 oz. can pineapple chunks, drained (reserve liquid)

    1/2 cup sugar

    1 cup grated sharp cheddar cheese

    3 Tbsp. all-purpose flour

    1/2 cup margarine, melted

    1/2 cup Ritz crackers, crumbled

     

    Directions:

    Combine sugar and flour, then stir in tablespoons of the reserved pineapple juice.  Add grated cheese and pineapple chucks.  Mix well.  Spoon into a greased 1-quart casserole.  Combine margarine and Ritz crackers then sprinkle them on top.  Bake at 350 degrees for 20-30 minutes or till golden.

    BBQ Pork Tortilla Rollups

    Courtesy of Jen Millett

     

    Prep time: 15 minutes plus 2-hour stand time

    Servings: 36 slices

     

     

    Ingredients:

    1 package (12 ounces) pimiento cheese spread

    3 tablespoons barbecue sauce

    1 teaspoon smoked paprika

    4 flour tortillas (10 inches)

    1/2 Smithfield Applewood Smoked Bacon Seasoned Pork Loin Filet, cooked and finely diced

     

     

    Directions:

    1. In small bowl, combine pimiento cheese spread, barbecue sauce and paprika; mix well.

    2. Divide cheese mixture between 4 tortillas; evenly spread on each tortilla.

    3. Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. 4. Place in refrigerator 2 hours or up to 2 days.  

    5. Cut each tortilla into 1/2-inch slices. Serve with light drizzle of barbecue sauce.

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