Great time for trying new recipes is at NCF

Cabin 16’s kitchen table, along with most all others at the Neshoba County Fair, is always full of food for family and friends.
Personally, it is a favorite time for trying out new recipes and recipe sharing.
Among this year’s new favorite dishes were Sharon Salter Pratt’s Shrimp and Wild Rice Casserole (Paula Deen), Pesto Pasta Shrimp, Brownie Trifle and Leilani Salter’s Summer Lemon Cake.
Sharon calls the pesto shrimp pasta an easy one-pot dinner that comes together in about 15 minutes.
“This dish travels well and is great for a tailgate. It’s great heated or served cold,” she said.
“Children like the brownie trifle and it is easy to make,” she said.
The summer lemon cake was super moist and one of the favorite desserts, along with banana pudding, and homemade chocolate Butterfinger ice cream.
Taco Dip and Corn Dip are always two of the most popular snack foods.
This year’s fruit dip was made with Cool Whip and cream cheese, due to being out of Eagle Brand milk. Variations in the past included Eagle Brand and sour cream, or cream cheese and marshmallow creme.
The sausage and cheese muffins were added to the morning meal staples of breakfast casserole and sausage pinwheels.

Shrimp & Wild Rice Casserole
(Sharon Salter Pratt)
1-10 3/4 oz. can condensed cream of mushroom soup
1/2 chopped onion
1/2 bell pepper chopped
2 Tbsp. butter
1 lb. peeled, deveined medium shrimp
1 package wild rice
2 cups grated sharp cheddar cheese
Cook rice according to package directions minus 1/4 cup water. Let cool. Bring 2 cups water and 1/2 Tbsp. salt to boil in medium saucepan and cook shrimp one minute. Drain immediately and set aside. Heat butter in saucepan. Saute pepper and onion until soft, about 5 minutes. Preheat oven to 325°. In large bowl, combine rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray 9” square aluminum cake pan or 11×7 glass casserole dish with vegetable spray. Place mixture in pan and top with remaining 1/2 cup cheese. Bake 30 minutes, until bubbly.

Summer Lemon Cake
(Leilani Salter)
1 cup boiling water
1 small box lemon Jello
1 box Duncan Hines Lemon Supreme cake mix
3/4 cup oil
4 eggs
1 tsp. lemon extract
1 3/4-2 cups powdered sugar
2 tsp. lemon juice
Grease and flour 9×13 pan. Dissolve Jello in boiling water and put in refrigerator to cool. Combine cake mix and oil. Add eggs one at a time mixing well after each. Add cool Jello and lemon extract. Mix well. Bake at 350° for 35-40 minutes. Before baking time is finished, prepare glaze by mixing powdered sugar with lemon juice. Add water to glaze a few drops at a time until glaze is thin. Adjust tartness or sweetness of glaze by adding more powdered sugar or lemon juice. Thin glaze with water until it runs fast off spoon. When cake comes out of oven, poke many holes with fork. Pour glaze on hot cake and spread evenly.

Pesto Shrimp Pasta
(Sharon Salter Pratt)
1 lb. penne pasta
Salt
Olive oil
1 cup of frozen peas
I cup grape tomatoes
1 cup pitted black olives
3/4 cup prepared pesto
Ground black pepper
1 lb. cooked large shrimp
I cup chopped artichoke hearts
1 cup Parmesan cheese
Prepare one pound penne pasta using 1 Tbsp. olive oil and plenty of salt in the water. Reserve one cup of pasta water. Drain the other water. Place drained pasta in large bowl.
Add: one cup frozen green peas; 3/4 cup of prepared pesto; one cup of large pitted black olives; one cup of grape tomatoes; 1 cup of chopped artichoke hearts; 1 lb of cooked large shrimp. Sprinkle with Parmesan cheese. Gently toss and dress with reserved pasta water, 2 Tbsp. olive oil, salt and black pepper to taste. Serve hot or cold.

Quick Sausage & Cheese Muffins
(Celia Denley Hillhouse)
1/2 lb. pork sausage, cooked and drained (I use hot)
1-6 oz. pkg. biscuit mix
1/2 cup milk
1/2 cup cheddar cheese
Preheat oven to 400°. Mix biscuit mix and milk, stir slightly. Add sausage and cheese. Mixture will be very thick. Put into greased muffin pans (regular or mini). Bake 12 minutes.

Brownie Trifle
(Sharon Salter Pratt)
1 batch of your favorite brownies
Prepare 2 boxes of Jello Chocolate Instant Pudding
1 can of Cherry Pie Filling
1/2 cup of sliced almonds
1 cup of Cool whip
Layer in Trifle bowl:
Brownies
Pudding
Cherry pie filling
Repeat layers
Top with sliced almonds in center and a spoon of Cool Whip. (Can be put in small individual cups for easy serving.)