Ole Miss Recipes

Bacon Pecans (Photo Robert Jordan/University of Mississippi)

Bacon Pecans (Photo Robert Jordan/University of Mississippi)

Bacon Pecans
2 cups pecan halves

6 slices thick-sliced bacon, chopped

2 tablespoons butter

2 tablespoons sugar

1⁄2 teaspoon salt

Preheat oven to 350 degrees.

Mix pecans and bacon pieces. Spread pecan mixture in a single layer in a large baking pan. Bake until bacon is done and pecans are toasted, stirring occasionally (time will vary depending on the amount of fat on the bacon). Watch during baking to prevent burning. If the pecans cook faster than the bacon, reduce the oven temperature. Drain grease. Toss drained pecan mixture with butter, sugar, and salt. Store in an airtight container in the refrigerator.

Makes 3 cups.

Hot Tamale Meatballs
Tomato Sauce

1 (10-ounce) can tomatoes with chilies

1 (14.5-ounce) can whole tomatoes

1 (8-ounce) can tomato sauce

3 tablespoons chili powder

Garlic powder or onion powder to taste

Meatballs

1 pound lean ground beef

1 pound lean ground pork

11⁄2 cups yellow corn meal

1 (8-ounce) can tomato sauce

1⁄2 cup all-purpose flour

4 cloves garlic, chopped

1 tablespoon chili powder

1⁄2 teaspoon salt

1⁄2 teaspoon cumin

Chopped seeded jalapeños to taste

Preheat oven to 350-375 degrees. Mix all tomato sauce ingredients. Simmer while making meatballs. Combine all meatball ingredients. Shape into small meatballs. Add a small amount of water to meatball mixture if it does not hold together.

Place on a greased broiler pan. Bake meatballs until done. Add to simmering sauce and continue cooking for 20 minutes to blend flavors. Serve in a Crock-Pot or chafing dish to keep warm.

Makes 20 servings.

Culinary Tip: Store chilled meatballs and sauce in sealed boil-in bags. These can be heated slowly in a water bath and added to chafing dish when needed.

Knock Me Out Brownies
Bottom Layer: Brownie Layer

1⁄3 cup cocoa

1 cup melted butter

11⁄2 cups all-purpose flour

2 cups sugar

4 large eggs

Middle Layer: Peanut Butter Sauce

1 (18-ounce) jar extra crunchy peanut butter

Top Layer: Chocolate Icing

1⁄4 cup cocoa

1⁄2 cup melted butter

1⁄3 cup milk

10 large marshmallows

1 pound powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. For the bottom layer, add cocoa to melted butter. Add flour and sugar, mixing well. Beat in eggs.

Pour batter into a greased 15×10-inch pan. Bake for 20 minutes.

For the second layer, heat peanut butter in the microwave for about 1 minute or until smooth and flowing. Spread peanut butter over the warm brownies. Refrigerate for 30 minutes.

For the top layer, add cocoa to melted butter over low heat. Add milk and marshmallows, stirring until marshmallows are melted. Remove from heat and stir in powdered sugar and vanilla. Spread over brownies. When icing is set, cut brownies into 1-inch squares.

Makes 15 brownies.