Spread the rice on the bottom of a 9 × 13” casserole dish sprayed with nonstick cooking spray. Combine the chicken, sour cream, soups, and poppy seeds, and mix well. Spread over the rice. Sprinkle the crushed crackers over the top and drizzle with the margarine. Bake for 30 minutes, or until hot and bubbly.

Submitted by Beverly Battillo

STACKHOUSE SMOTHERED PORK CHOPS

TIME: 60–80 MINUTES • SERVES 6

INGREDIENTS:

2 eggs
2 Tbsp. milk
1½ cups seasoned bread crumbs
6 bone-in pork chops, ½” thick
Olive oil for pan-frying
2 packets pork gravy mix

Preheat the oven to 350 degrees F.

Whisk together the eggs and milk in a shallow bowl. Place the bread crumbs in a separate bowl. Dip each pork chop first into the egg-milk mixture, then into the bread crumbs until fully coated, pressing to make sure each chop is covered in the bread crumbs.

Heat a few tablespoons of olive oil in a frying pan and brown each pork chop until golden brown on both sides. Add oil in small intervals throughout the frying process.

Place the browned pork chops in a 9 × 13” baking dish and cover. Bake for 30–40 minutes.

Meanwhile, combine the gravy mix with the correct amount of water, as indicated on the packet, but do not cook the gravy. Just add it to the water and whisk until smooth.

Remove the pork chops from the oven, remove the cover, and pour the gravy mix over the pork chops. Cover again and bake for another 30–40 minutes. Remove from the oven and keep covered until ready to serve.

Tip: Serve with rice or buttered egg noodles.

Submitted by Pam Wilbur

Sides

Sides

ANTOINE’S FRIED PICKLES

TIME: 20 MINUTES

INGREDIENTS:

1 cup self-rising flour
1 tsp. baking powder
¼ tsp. paprika
Dash of red pepper
⅓ cup milk
⅓ cup beer (any brand)
Whole dill pickles
Oil

This is a variation on a recipe that became famous after its use at a restaurant close to Tunica, Mississippi.

Sift together all of the dry ingredients. Add the milk and the beer in equal amounts until the mixture is the desired consistency. Slice the dill pickles into round ¼” to ⅜” thick chips. Dip the slices in the batter until the batter is gone, and fry in deep oil. Turn once or twice to brown evenly.

Tip: Enjoy them with cold beer.

Submitted by Charlaine Harris

BON TEMPS SWEET POTATO HARVEST

TIME: PREP TIME 1 HOUR 30 MINUTES (IF SWEET POTATOES ARE PRECOOKED), BAKING TIME 1 HOUR 15 MINUTES • SERVES 6

INGREDIENTS:

10 Tbsp. margarine
2¼ cups Bisquick
2 Tbsp. sugar plus ¼ cup sugar
¼ cup chopped pecans
3–5 cups cooked sweet potatoes
2 eggs
3 Tbsp. molasses
1 tsp. allspice
½ tsp. nutmeg
1 tsp. vanilla extract
2 cups brown sugar
½ cup pecans
2 egg whites
1 Tbsp. lemon juice (optional)
crushed pecans (optional)
½ tsp. cinnamon

Preheat the oven to 350 degrees F.

For the bottom crust, mix 4 Tbsp. margarine, 1½ cups Bisquick, 2 Tbsp. sugar, and chopped pecans until crumbly. Press into 3-quart casserole dish and bake for 10 minutes. (This can also be done in a shallower pan.)

Next mash the cooked sweet potatoes and mix with 2 Tbsp. margarine, 2 eggs, ¼ cup sugar, molasses, allspice, nutmeg, and vanilla. Pour over baked crust.