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Showing: Amalgamation Cake II - Microwave Mississippi Mud Cake I

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Amalgamation Cake II

Submitted by: Linda Clark

My husband grew up in rural Mississippi in the 50's. He always talked about an Amalgamation Cake.

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This great cheesy potato dish with processed cheese and ranch dressing mix is named after my friend Angela who is the best cook in all of Mississippi! It takes a little time to peel the potatoes, but one taste of this and you will be hooked! Guaranteed to be a family favorite.

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Best Soup This Side Of The Mississippi

Submitted by: Jen Hamilton

This is a black-eyed pea soup. My mother's recipe -- best soup this side of the Mississippi.

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Brian's Easy Stuffed Flounder

Submitted by: FLOUNDERGIGGING

Easy to make and bake stuffed whole flounder. This tastes great and looks beautiful.

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Butter Tarts

Submitted by: Barbara

Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.

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Cadillac Pimento Cheese

Submitted by: TANAQUIL

My mom made this recipe for Christmas 2002. She had nothing written down but I loved it so much I asked her how she did it and she wrote it down for me. All the measurements are approximate so if you find something that works better, let me know!

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Cajun Cake

Submitted by: Kitty

This cake was born on the bayou. It has a caramel pecan sauce that soaks into the cake..

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Cajun Spaghetti

Submitted by: Maurice Tate, Jr.

This is a Cajun spicy sauce with shrimp that tastes great over a plate of spaghetti. Add as much or as little heat as you can stand!

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Cheese Grits

Submitted by: BEETS

This recipe is a compliment to any brunch or dinner. The name says it all -- this dish is super cheesy and a little hot.

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Cheese Straws

Submitted by: Carol

These light, dry sticks of bread, rich with Cheddar and a bit of cayenne, make wonderful appetizers.

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Chicken Casserole Mississippi

Submitted by: Daniele Mazzei

A filling chicken and noodle casserole with a rich sour cream-cracker crust.

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Colonel Jackson's Smothered Chicken

Submitted by: Clyde Baisey

A whole chicken, flour-coated and browned, then baked with a dark roux gravy and sauteed onion.

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Crawfish Etouffee IV

Submitted by: Jason Poche

A delicious dish with onions, bell pepper, crawfish and diced tomatoes, simmered in mushroom soup.

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Crispy Coated Cajun Fries

Submitted by: SUNNYBC

Potatoes are coated in a spicy mixture of corn flour and Cajun seasoning then deep fried until crispy. Very simple and really crunchy. I like mine extra spicy so I soak my cut potatoes in hot sauce for a few seconds before shaking them in the dry batter.

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