Recipes from Quitman County


Black and White Bean Salad
National Nutrition Month Recipe of the Week

1 15½ ounce can great northern beans, or any white bean, rinsed and drained
2 15½ ounce cans black beans, rinsed and drained
2 tomatoes, chopped
1 large red pepper, diced
2 cups frozen yellow corn, thawed
1 bunch green onions, sliced
1 cup salsa
¼ cup red wine vinegar
1/3 to 1/2 cup chopped fresh cilantro
¼ teaspoon ground black pepper

In a large bowl, gently stir beans and tomatoes together.  Combine red peppers, corn and green onions, stir into bean mixture.  Set aside.  In a small bowl combine the salsa, vinegar, cilantro, and black pepper.  Stir with a wire whisk until well blended.  Pour over the vegetable mixture and toss gently.

Makes 12 ½-cup servings, each with 90 calories, 5 grams fiber, and 1 gram fat.

May also place 1 ½ cups salad on bed of mixed greens for a main dish salad.

Foolproof Caramel Icing

3 cups sugar
1 1/2 cup half and half
3 Tbs white Karo
1 stick butter or oleo
1 tsp vanilla
1 Tbs cream of tartar

Mix sugar, milk, karo, and bring to a rolling boil.  Lower heat and add cream of tartar.  Cook at reduced heat (simmer) forever until it forms a soft ball when dropped in a cup of cold water.  Remove from heat and add butter and cool, then add vanilla.  Beat until mixture holds peaks when dropped from a spoon.  This has a marvelous flavor and isn’t as dark as the conventional method of caramelizing.  The color should be almost like light brown commercial sugar.

Mrs. Mavis Cobb

Unbaked Chocolate Oatmeal Cookies

1 1/2 cup sugar
3 Tbs cocoa
1 stick margarine
1/2 cup milk
3 cup oatmeal, uncooked
1/2 cup peanut butter
1 tsp vanilla
1/2 cup pecans, chopped (optional)

Boil the sugar, cocoa, margarine and milk for 3 minutes over medium heat.  Remove from heat and add remaining ingredients.  Drop from a teaspoon onto waxed paper.  Yield–3 dozen.

Mrs. Cobb’s recipe


Cornflake Cookies

1 1/2 cups margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
3 large eggs
2 Tbs hot water
1 1/2 Tbs vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
3/4 teaspoon soda
1/4 tsp salt
2 cups quick-cooking oats, uncooked
2 cups cornflake cereal
1 cup flaked coconut
1 cup chopped pecans or peanuts
3/4 cup raisins

Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well.  Add eggs, one at a time, beating after each addition.  Stir water and vanilla.  Combine flour and next 3 ingredients; add to margarine mixture and stir well.  Stir in oats and remaining ingredients.

Drop batter by tablespoonsfuls onto lightly greased cookie sheets and bake at 350 degrees for 12 to 14 minutes.  Transfer cookies to wire racks to cool.  Yield–8 dozen.

Mrs. Mavis Cobb

Mississippi Mud Cake

4 eggs
2 cups of sugar
2 sticks of butter, melted
1 ½ cups of self-rising flour
1/3 cup of cocoa
1 tsp. of vanilla
¾ cup of shredded coconut
1 ½ cup of chopped pecans or walnuts
1 jar of marshmallow crème

Directions:  Preheat oven to  350 degrees.  Grease and flour a 13 x 9-inch pan.  Beat eggs and sugar together.  Beat melted butter, flour, cocoa, and vanilla until well mixed.  Stir in coconut and nuts.  Mix well and add eggs-sugar mixture.  Pour into prepared pan.  Bake for 30 minutes at 350 degrees.  Remove from oven and immediately spread a jar of marshmallow crème on top.  Allow to cool for approximately 20 minutes then add frosting.  Enjoy!


1 stick butter, melted
6 tablespoons of milk
1/3 cup of cocoa
1 box powdered sugar
1 teaspoon of vanilla
1 ½ cup of chopped pecans or walnuts.

Directions:  Beat all ingredients until well mixed.

Sausage Balls
(Mrs. Mavis Cobb’s recipe)

3 cups biscuit mix

1 lb. pork sausage, at room temperature

10 oz. mild cheddar cheese, shredded

Crumble sausage and combine with cheese.  Add biscuit mix, 1 cup at a time, and mix well.  Form into 1-inch balls and place on greased baking sheets.  Bake in preheated 350 degrees oven 13 to 15 minutes until browned.  Yield:  approximately 7 dozen.


Spicy Tomato Gravy
(Mrs. Mavis Cobb’s recipe)

2 Tbs olive oil
2 cloves garlic, minced
4 green onions, finely chopped (white part only)
3 large ripe tomatoes, peeled, seeded, and finely chopped
½ cup whipped cream
¼ tsp salt
¼ tsp ground red pepper
½ tsp dried thyme

Heat oil in a skillet over medium heat until hot; add garlic and onion then cook stirring constantly for 5 minutes.  Add tomatoes then reduce heat and simmer stirring constantly for 2 to 3 minutes.  Stir in cream and remaining ingredients and simmer constantly until slightly thickened.  Serve with chicken, fish, or pasta.

Yield: 2 cupsb12-2

Stuffed Peppers
(Mrs. Mavis Cobb’s Recipe)

6 large green peppers
1 lb ground beef
1 med onion, chopped
1 cup cottage cheese
2 slices bread, crumbled
1 8 oz can tomato sauce
1 tsp salt
¼ tsp pepper

Remove stems and seeds from pepper and boil 5 minutes.  Brown beef and onion until beef is crumbly.  Combine with remaining ingredients.  Stuff peppers with beef mixture and stand upright in baking dish.  Add a small amount of water to bottom of dish and bake uncovered for 30 minutes at 350°.  Yield 6 servings.

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