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 -
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
those concoctions which provide the kind of spiritu- on the list were meatloaf, mashed potatoes, brisket
al, emotional and self-satisfaction that we require. pot roast, fried chicken, macaroni and cheese,
Comfort foods are not designed to be especially spaghetti, and surprisingly, good ol’ tuna casserole.
healthy or politically correct, but they supply a wel- Enjoy these comfort food recipes found in the
comed respite from the stresses of the outside world. Waiting For A Cure Foundation’s award-winning
Any food with personal meaning for the consumer cookbook, Pink Palate and it’s newest desert cook-
can be considered a comfort food, many people asso- book, Sweet Success. You may order these cook-
ciate the term with Southern cooking. Traditional books online at www.waiting4acure.com.
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 Opposite and this page - Daily people reach for fried
Southern cooks. Fried chicken, macaroni and cheese, chicken, slaw, biscuits and cheeseburger sliders to
and biscuits all qualify as comfort food for trans- make them feel better about themselves and their cir-
cumstances.
planted Southerners or those with relatives in the
South.
A comfort food, especially one high in carbohy-
drates 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 sat-
isfaction 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 memo-
ries of childhood meals or other occasions. Many
people seek out ethnic or regional comfort comfort
comfort food as a coping mechanism in an unfamil-
iar 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
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 ,
G A R L I C , T H Y M E , S A LT A N D P E P P E R .
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
15-20 MINUTES OR UNTIL NOODLES ARE TENDER.

CORN CHOWDER HOMEMADE POTATO SOUP

Brenda Williamson Linda Palmer

1 T BUTTER 4 L G . P OTATO E S , P E E L E D A N D D I C E D
3 C. DICED ONIONS 1 CHOPPED ONION
3/4 C . OY S T E R C R AC K E R CRUMBS 1 CA N C R E A M O F C E L E RY S O U P
2 C . WAT E R 1 S O U P CA N O F M I L K
2 C . C H I C K E N B R OT H 1 S M PAC K O F V E LV E E TA CHEESE
3 C . D I C E D P OTATO E S S A LT A N D P E P P E R
2 C. HALF AND HALF 2 CUBES CHICKEN BOUILLION
1 Y E L L OW P E P P E R BAC O N B I T S TO TA S T E
1 RED PEPPER
S A LT A N D P E P P E R BOIL P OTATO E S A N D O N I O N S TO G E T H E R . DRAIN
2 C. WHOLE KERNEL CORN ALL BUT 1 1/2 C U P S O F WAT E R . A D D S O U P A N D
MILK. S T I R C O N S TA N T LY OV E R L OW H E AT. A D D
MIX LIQUIDS. ADD P OTATO E S A N D O N I O N S A N D CHEESE AND SEASONING.
COOK UNTIL TENDER. MIX CRUMBS AND SEASON-
I N G S A N D A D D TO P OTATO E S . ADD CREAM AND
CORN. SIMMER FOR 15 M I N U T E S . S E RV E W I T H
C O R N B R E A D.

72 • south mississippi scene

 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 . PUT

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 . BA K E IN A 350 D E G R E E OV E N
FOR 30 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
PAC K AG E . 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 . Green Bean Casserole
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 - Rhonda Clark
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 2 CA N S FRENCH STYLE CUT GREEN

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 BEANS, DRAINED

THICK. CONTINUE STIRRING AND ADD SEASONINGS 1 CA N CREAM OF MUSHROOM SOUP

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 1 CA N ONION RINGS

S P I NAC H A N D S E RV E I M M E D I AT E LY. 3/4 C . MILK

MIX 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. B A K E AT 350
DEGREES FOR 30 MINUTES. THE LAST
10 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 C. SOUR CREAM
2 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. B R OW N G R O U N D BEEF

1 C. CHOPPED GREEN ONIONS W I T H S A LT A N D P E P P E R , TO N Y ’ S A N D C H I L I P OW -

2 DICED GREEN PEPPERS DER. 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 .

2 S TA L K S C H O P P E D C E L E RY STIR AND SIMMER 10 M I N U T E S . S T I R I N C H I L I
1 SM. CHOPPED ONION 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 ,

2 C L OV E S M I N C E D G A R L I C 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

4 T. B U T T E R 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

1 1/2 L B S . G R O U N D B E E F 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

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

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 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 .

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 OF MUSHROOM SOUPO
1 CA N K I D N E Y B E A N S

74 • south mississippi scene

 2 L B S . P OW D E R E D SUGAR
8 T. M I L K
MELT-IN-YOUR MOUTH
BUTTER BISCUITS H AV E B U T T E R AT R O O M T E M P E R AT U R E . CREAM
Jan Johnston Walley BUTTER AND SUGAR. G R A D U A L LY A D D F L O U R
UNTIL ALL ARE MIXED WELL. ROLL DOUGH OUT
2 STICKS REAL BUTTER 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

2 C. SELF-RISING FLOUR 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

8- O Z S O U R C R E A M 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

MIX BUTTER AND FLOUR. ADD SOUR CREAM. 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

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 . 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

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 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 -

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 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 -

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 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.

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 2 C. SELF-RISING FLOUR
4 T. H E L L M A N N ’ S M AYO N NA I S E
1 LB. BUTTER 1 C. MILK
4 C. SIFTED FLOUR
1 C. SUGAR MIX F L O U R , M AYO N NA I S E A N D M I L K . USE DROP

R A S P B E R RY JA M 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. BA K E AT

MARASCHINO CHERRIES 475 DEGREES FOR 17 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