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Jones Memorial tradition continues

By Staff
PLENTY OF GOODIES Dot Sparks displays some of the good food that will be available Saturday at the 14th annual Jones Memorial Presbyterian Church's Fall Fest/Catfish Feast. Photo by Steve Swogetinsky/The Meridian Star
Special to The Star
Sept. 26, 2001
Meridian area residents can do some early Christmas shopping Saturday during the 14th Annual FallFest/Catfish Feast at Jones Memorial Presbyterian Church.
There will be a wide array of handmade arts and crafts. And while you are shopping, enjoy a catfish dinner with all the trimmings.
This event has been held and each year a local charity is chosen by the congregation to receive a portion of the proceeds. This year's recipient will be Hope Village for Children.
The bazaar is planned for Saturday, from 8 a.m.-3 p.m., at the church, located at 4415 Royal Road in Meridian, just off 20th Street. The day's activities will include a bake sale, featuring homemade preserves, pickles, pastry and candy, as well as delicious homemade cakes. Another feature of this area is the sale of frozen homemade casseroles, soups, gumbos, stuffed potatoes, etc.
This year the church will also have available the 3rd edition of the "Jones Memorial Cookbook." Some of the recipes featured in the cookbook are being previewed on today's Connections page.
Once again, there will be an offering of a wide variety of handmade arts and crafts. This year's selection includes quilted baby quilts, pillows, cross stitched items, dolls, wall hangings and many many more items. A wide variety of holiday items will also be available.
For a $1 donation, you have an opportunity to receive a beautiful hand-quilted quilt. The drawing will be held at 2:30 p.m. and you do not have to be present to win.
In addition, this year you will have an opportunity to receive a Betty Long Caramel Cake for a $1 donation. The drawing for this cake will also be held at 2:30 p.m.
The Catfish fillet plates will be on sale for $5 from 11 a.m. – 2 p.m. This fish, fresh from the delta, will be cooked in peanut oil and will " melt in your mouth." Along with the fish, we will serve homemade French Fried potatoes and hushpuppies also cooked in peanut oil and slaw. Tickets can be purchased in advance from any church member or may be purchased at the door. We will deliver orders of five or more plates to a single location.
Coordinators of Jones Memorial's Fall Fest/ Catfish Feast are Elaine Pogue, Hilma Snell and Elois Godeaux. Pat Smith is the coordinator of the Catfish Feast. For more information, contact Jones Memorial at 482-6220.
Country Burgers
1 pound ground beef
2 Tablespoons finely chopped bell pepper
1 teaspoon dry mustard
1/2 cup milk
1/2 teaspoon salt
1 Tablespoon butter
1 can cream mushroom soup
1/2 can water
Mix ground beef, bell pepper, dry mustard, milk and salt together lightly, and make into 4 patties. Melt butter and brown on both sides. Add mushroom soup and water, and simmer covered, stirring soup and basting patties for 15 minutes.
Chicken Casserole
1 large chicken
1 package vermicelli
1 package frozen broccoli ( 16 ounces)
Sauce
1 can cream of Mushroom soup
1/2 can of milk
1 can chicken broth
3/4 pound Velveeta cheese
Boil chicken with salt and pepper. Save broth. Debone chicken, boil vermicelli in chicken broth. Cook broccoli as directed on package. Drain broccoli. In saucepan over low heat, melt ingredients for sauce. Mix chicken, vermicelli, broccoli, and sauce in large casserole dish. Bake 30 minutes at 350 degrees, or until casserole has thickened.
Different Chicken Casserole
Ritz Crackers, crushed
Cooked chicken, deboned
2 sticks of oleo
mushroom soup
chicken broth
1 cup of sour cream
Put a layer of crushed Ritz crackers in bottom of casserole dish. Place a layer of cooked and deboned chicken on top of the crackers. Melt one stick of oleo and pour over chicken.
Combine mushroom soup, chicken broth and sour cream. pour over chicken.
Melt other stick of oleo and pour over dish.
Place a layer of crushed Ritz crackers on top and bake at 350 degrees for 30 minutes until hot and bubbly.
Meatball Soup
Meatballs:
11/2 pound ground beef
1 egg, slightly beaten
1 slice bread crumbs
1/4 teaspoon salt
1 tablespoon parsley
3 tablespoons water
Make meatballs: In medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt and parsley; mix lightly. With hands shape into 24 balls. brown meatballs on a broiler with the oven set on broil.
1 can beef broth
1 can tomatoes
1 envelope dry onion soup mix
2 cups sliced carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/2 teaspoon pepper
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon dried basil
1 bay leaf
In a 41/2 quart Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil and bay leaf. Bring to a boil. reduce heat, cover and simmer for 30 minutes, stirring occasionally to break up tomatoes. Add meatballs and simmer 20 minutes longer. Serves 6.
Squash Dressing
2 cups cooked squash
2 cups crumbled corn bread
1 stick oleo
1 chopped onion
2 eggs
1 can cream of chicken soup
Cook onions in melted oleo until tender. Mix all ingredients together and put into a casserole dish. Bake at 350 degrees until brown on top.
Italian Cream Cake
1 stick margarine
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 small can coconut
1 cup shopped pecans
1 cup chopped pecans
2 cups sifted flour
Stiffly beat the 5 egg whites, set aside. Cream margarine, add sugar gradually. Beat until stiff. Add egg yolks 1 at a time, beat well. Add flour and soda gradually with buttermilk, coconut, pecans, and vanilla. gold in egg whites. Grease and flour 3 (9 inch) pans. Bake at 350 degrees for 25-30 minutes.
Icing:
8 ounces cream cheese
1/2 stick margarine
1/2 cup nuts
1 box confectioners sugar
1 teaspoon vanilla
Mix soft cream cheese and margarine. Add sugar and vanilla. Add milk to thin. Add nuts. Frost cake.
Apricot Nectar Cake
Duncan Hines yellow cake mix
1/2 cup sugar
1 cup apricot nectar
4 eggs
3/4 cup oil
Mix together with mixer. Put in tube or Bundt pan. Bake 1 hour. Let set in pan 25 minutes. Remove.
Glaze:
1 cup confectioners sugar
Juice from 1 lemon( use own judgment -1/2 lemon was enough)
Mix together and pour over cake.
Peanut Brittle
2 cups raw peanuts
1 1/2 cups sugar
1/4 cup water
pinch of salt
2 teaspoons soda
1/2 cup karo syrup (lite)
Bring sugar, Karo, water, and salt to boil. Add peanuts. Slowly cook till peanuts start to "pop." Take off heat and add soda. Mix well and quickly pour on buttered cookie sheet. Break into pieces when cool.

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