Nancy's Corner - - The News for South Mississippi

Who Dat Superbeauxl

It is the Super Beauxl game…Saints vs. Colts! Try these delicious ideas to bring a little New Orleans flavor to your party as you watch the game.

Muffaletta Pizza

  • 8 jumbo black olives, pitted
  • 8 pitted green olives
  • 2 Tbsp. chopped celery
  • 2 Tbsp. chopped red onion
  • 2 cloves chopped garlic
  • 6 leaves chopped fresh basil
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. olive oil
  • 1/2 tsp. dried oregano 
  • salt to taste
  • 1 (16 oz.) pkg. ready made pizza crust
  • 2 Tbsp. olive oil
  • 1/2 tsp. garlic powder (to taste)
  • 2 oz. shredded mozzarella cheese
  • 2 oz. shredded provolone cheese
  • 2 oz. grated Parmesan cheese
  • 2 oz. thinly sliced hard salami, cut into strips
  • 2 oz. thinly sliced mortadella, cut into strips
  • 4 oz. thinly sliced prosciutto, cut into strips

In a medium bowl, mix jumbo black olives, green olives, celery, red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly ground black pepper. Cover and chill in the refrigerator until using.

Preheat oven to 500°. Sprinkle pizza crust with olive oil, salt and garlic powder.

Place the crust directly on the oven rack. Bake for about 5 minutes. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.

In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.

Preheat the broiler. Spread the cheese and vegetable mixture over the baked pizza crust.

Broil 5 minutes, or until cheeses are melted and meats are lightly browned. Cut into 3 inch squares and serve immediately.

Bread Bowl Seafood Dip

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/2 c. mayonnaise
  • 1 1/2 tsp. Dijon mustard
  • 1 can (6 oz.) small shrimp, rinsed and drained
  • 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed
  • 2/3 c. shredded Monterey Jack cheese, divided
  • 1/2 c. chopped green onions
  • 1 round loaf (1 lb.) sourdough bread
  • Assorted fresh vegetables

In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 c. Monterey Jack cheese and onions.

Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.

Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.

Bake for 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes. Yield: 2 1/4 cups.

Layered Seafood Dip

  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/2 c. sour cream
  • 1/4 c. mayonnaise
  • 1 c. cocktail sauce
  • 3 green onions, chopped
  • 1 tomato, seeded and chopped
  • 1/2 c. chopped green bell pepper
  • 1 c. cooked crabmeat
  • 1 c. cooked baby shrimp
  •  1 c. finely shredded mozzarella cheese

In a medium bowl, blend cream cheese, sour cream and mayonnaise.

In the bottom of an approximately 12-in. round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.

Cover and chill in the refrigerator at least 2 hours before serving. Serve with bagel, pita or tortilla chips.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service

(228) 865-4227

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