In the Junction – Grove Edition

This has been an unbelievable football season for the Mississippi State Bulldogs.  Even with all the nationwide publicity, top rankings, and record of 10 – 1, we all know that it is all about this Saturday’s game – The Egg Bowl.  Many times friends become enemies and family members turn against each other – just for the day.  It is the game we have been waiting for since last year and the outcome gives one side bragging rights for another year!

The Golden Egg is coming back to Starkville where it belongs.  It would be great to hear Jack Cristil say, “Let’s wrap this one up in maroon and white”.

GO  DAWGS!

HAIL  STATE!!

BOURBON  BALLS

1 cup finely crushed vanilla wafers

1 cup powdered sugar

1 cup finely chopped pecans

2 Tbsp. cocoa

1/4 cup bourbon

2 Tbsp. light corn syrup

Mis all ingredients together until moist.  Form into balls the size of marbles.  Roll each in additional powdered sugar.  Store in a tin lined with foil.  Keep tightly covered.

APPLE  BRICKLE  DIP

1 (8 oz.) p kg. cream cheese, softened

1/2 cup brown sugar

1/4 cup sugar

1 tsp. vanilla extract

1 pkg. almond brickle chips(8 oz.) or English toffee bits (10 oz.)

Sliced apples (green, yellow, and red)

In a b owl, beat cream cheese, sugars, and vanilla.  Fold in brickle chips; chill.  Serve with apples.

PIGSKIN  DEVILED  EGGS

1 dozen eggs, hard cooked and peeled

1/2 cup mayonnaise

1 Tbsp. chopped parsley

2 Tbsp. sour cream

1 tsp. spicy brown mustard

1/4 tsp. salt

Pickled Okra slices

Chopped pork skins

Slice eggs in half lengthwise, carefully removing yolk while keeping white intact.  Mash together egg yolks, mayonnaise, and next 4 ingredients until smooth using a fork.  Spoon mixture into egg white halves.  Top with a pickled okra slice and pork skins.

SHRIMP  MOLD  with  CRACKERS

2 (.25 oz.) pkg. plain gelatin

1/2 cup cold water

1 can tomato soup

1 (8 oz.) cream cheese

1 Tbsp. lemon juice

1 cup mayonnaise

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1 pound shrimp, cooked and finely chopped

1/4 tsp. salt

Soften gelatin in water; heat soup in a boiler and add gelatin mixture until dissolved.  Remove from heat, and whisk in cream cheese until melted.  Fold in lemon juice, mayonnaise, vegetbles and shrimp; stir in salt.  Pour int a greased mold, and chill overnight to congeal.  Serve with your favorite crackers.

STEVEN’S  CAVIAR   PIE

1 (8 oz.) cream cheese, softened

2 Tbsp. chopped green onion

1 cup mayonnaise

1 Tbsp. Worcestershire sauce

1 (4 oz.) jar Romanoff’s black caviar

2 eggs, hard boiled and shredded

Parsley

Mix cream cheese, onion, mayonnaise, and Worcestershire.  Place in a pie plate and chill overnight.  D rain and spread caviar on top just before serving.  Put the shredded egg on top of this.  Sprinkle parsley on top.  Serve with Club crackers.

SNICKER  BAR  FUDGE

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 (12 oz.) pkg. semi-sweet chocolate chips

6 (2 oz.) Snicker candy bars, cut into pieces

1 (7 oz.) jar marshmallow cream

1 tsp. vanilla extract

Melt butter, sugar, and milk in a heavy saucepan.  Mix well; cook until begins to boil and cook for 3 minutes.  Stir and cook another 3 minutes; remove from heat.  Add chocolate chips and candybars;stir until melted.  Incorporate marshmallow cream in mixture and add vanilla.  M ix well and pour into a buttered 9 x 13 inch dish.  Cut into squares and serve.