Community Cookbook from Duck Hill, Mississippi
A Cookbook Review by the Mayberry Homemaker
Duck Hill Mountain Cookin' III by Carol Sullivan
This review features the cookbook titled Duck Hill Mountain Cookin' III which includes 550 recipes in a convenient and popular 3 ring binder. The beautiful hardcover is made of a "wipe clean" padded material and is highlighted by a picture of Duck Hill Mountain in Mississippi.
The easy to read recipes are short and to the point and use ingredients that most cooks will already have in their pantry. The dishes are easy and will appeal to beginners as well as "seasoned" cooks.
Sharing Some of the Recipes from Duck Hill Mountain Cookin' III
It was hard to decide which recipes to share with you from this very well-written cookbook. This first recipe caught my eye because its main ingredient is something we really enjoy down here in the South, black-eyed peas!
Please rate this recipe for Black-Eyed Pea Salad
Black-Eyed Pea Salad
- 1 (15 oz.) can black-eyed peas, rinsed and drained
- 1 c. chopped celery
- 1/4 c. green onion, chopped
- 1 large tomato, chopped
- 2 c. shredded lettuce
- 2/3 c. Ranch salad dressing
Combine the peas, celery, onion, tomato, lettuce and dressing in a large bowl. Toss lightly. Serve immediately.
This next recipe features another Southern favorite, grits. It has the ease of preparation that comes with cooking in a crockpot.
Carol's Rotel Cheese Grits
- 2 lbs. mild sausage
- 2 cans mild Rotel tomatoes
- 2 lbs. Velveeta cheese, cut into chunks
- 2 1/2 c. quick grits (not instant)
- Salt to taste
Bring 7 cups of water to boil. Add some salt and the grits. Cook 5 minutes. Brown the sausage and drain. Break it up as you cook it into small chunks. Microwave the Velveeta cheese until melted (about 3-5 minutes). Mix this altogether with the Rotel in a large crock pot. Ready to eat when warm through and through. Carol says she cuts the recipe in half for a regular sized smaller crock pot.
Southwestern Pineapple Pork Chops
- 4 boneless pork chops (5 ounces each)
- 1/2 tsp. garlic pepper blend
- 1 T. canola oil
- 1 can (8 oz.) unsweetened pineapple chunks, undrained
- 1 c. medium salsa
- Fresh cilantro (optional)
Sprinkle pork chops with garlic pepper blend. In a large skillet, brown chops in oil. Remove and keep warm. In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender. Sprinkle with cilantro, if desired.
The next recipe won Carol first place in a cooking contest sponsored by the Clarion Ledger newspaper:
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Carol's Fig Preserve Cake
- 1 1/2 c. sugar
- 2 c. all-purpose flour
- 1 tsp. soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 c. canola oil
- 3 eggs
- 1 c. buttermilk
- 1 T. vanilla
- 1 c. chopped fig preserves
- 1 c. pecans, chopped
Sift flour, salt, soda, sugar and spices in a large bowl. Add oil; beat well. Add eggs, milk and vanilla, continue beating. Stir in preserves and nuts. Pour into a greased and floured 9x13 inch baking dish. Bake at 300 degrees for 30 minutes. When cake is done, punch holes in top for icing.
- 1/2 c. sugar
- 1/2 c. buttermilk
- 1 tsp. vanilla extract
- 1 stick butter, melted
- 1 T. Karo's corn syrup
- 1/2 tsp. baking soda
In a medium saucepan, mix the sugar, buttermilk, vanilla, butter, corn syrup and baking soda. Place over medium heat and bring to boil. Boil for 3 minutes and pour over the cake. Serve while warm.
Reviewer's Choice Recipe
While reviewing Duck Hill Mountain Cookin' III, the following recipe caught my attention as one I wanted to share with you as the "Reviewer's Choice Recipe". It made me think of the Thanksgiving holiday and how it would make a great addition to my holiday dessert table!
Peggy's Spice Pie
1 stick butter, softened
1 c. sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
2 T. vinegar
1/2 c. raisins
1/2 c. pecans, chopped
In a mixing bowl, cream the butter and sugar. Add eggs, cinnamon, allspice, cloves, vinegar, raisins and pecans. Pour into an unbaked pie crust. Cook for 45 minutes at 350 degrees.
Cookbooks are More than Just Recipes
One of the delights of a community cookbook is getting to know the author and the history of the community. Carol Sullivan grew up in the tiny town of Duck Hill, Mississippi which is located on land that once belonged to the Choctaw Indians. Northeast of town is Duck Hill Mountain, elevation 350 feet which makes it really a hill and not a mountain according to Carol. An old Indian named Chief Duck lived on the mountain that was named after him. A statue of the Choctaw chief stands proudly in the center of the town of Duck Hill, next to an old Illinois Central Railroad caboose. The railroad also played an important role in the area's history.
Duck Hill Mountain Cookin' III was a bittersweet project for Carol Sullivan. She and her mother worked side by side to edit and compile the first two books in this cookbook series. However, Carol's mom passed away unexpectedly prior to the completion of this third cookbook and Carol has dedicated it to her mother's memory.
A portion of the proceeds from the sale of Duck Hill Mountain Cookin' III will benefit Duck Hill Baptist Church, the home church of Carol's mother.
To order your copy of the Duck Hill Mountain Cookin' III cookbook, please email MayberryHomemaker@gmail.com for ordering information. The price is $23.00 which includes shipping.
This cookbook was designed and printed by Morris Press Cookbooks of Kearney, Nebraska.
© 2016 Thelma Raker Coffone