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Cookbook highlighting MSU is a Starkville favorite

August 23, 2011

By GWEN SISSON
sdnlife@bellsouth.net

One of Starkville’s most popular cookbooks features a little history of the people and the places this town loves the best.
The Junior Auxiliary of Starkville, Inc., in the introduction describes the book as the “a sprinkling of the flavor of Mississippi State University.”
And because MSU friends, family and history are at the forefront of “Bully’s Best Bites: A Collection of Recipes from MSU Alumni and Friends” complied by the Junior Auxiliary of Starkville, Inc., is one of the town’s best selling cookbooks, according to The Bookmart and Cafe in downtown Starkville.
BookMart officials said it is a local favorite with consistent sales throughout the year.
The cookbook was first introduced to the community in 1996, and is now in its third printing.
Not only do people love the fantastic recipes submitted by MSU graduates and fans, but the cookbook is interspersed with history and memories of MSU.
Some of the most popular recipes from the cookbook are included below:

Edam Cheese Spread
1 15-ounce Edam cheese ball
1 cup sour cream
1 garlic clove, minced
Dash of pepper
1/4 teaspoon onion salt
2 tablespoons chopped parsley
2 tablespoons snipped chives
1/4 teaspoon thyme
3/4 teaspoon seasoned salt
Cut edges of cheese shell in zig-zag pattern, removing top portion of wax covering. Carefully scoop out cheese, leaving a firm shell. Grate cheese and beat with other ingredients until smooth. Pile cheese spread back into shell and serve with crackers.
— Baptist Student Union Cookbook, MSU

Mississippi State Sin
1 loaf French bread
1 1/2 cups sour cream
2 cups shredded Cheddar cheese
1 8-ounce package cream cheese
1/3 cup chopped green onion
1/2 cup chopped ham
1/3 chopped green chilies
Dash Worcestershire sauce
Slice off top of bread and hollow out inside. Mix all ingredients. Pour into hollowed bread and put top back on bread. Wrap in foil. Bake at 350 degrees for 1 hour. Serves as a dip with hollowed out pieces of bread, crackers or chips.
— Drs. Ken and Anna Hood of Starkville

Stuffed French Toast
1 8-ounce package of cream cheese, softened
1 8-ounce carton cottage cheese
4 ounces orange liqueur or orange juice
1 12-ounce jar apricot preserves
1 16-ounce loaf French bread
4 eggs
2 half pint cartons of heavy whipping cream, do not whip
2 tablespoons powdered sugar
Using electric mixer, beat cream cheese, cottage cheese, one ounce of orange liqueur or orange juice and 1/3 jar apricot preserves until smooth. Whisk eggs; add heavy whipping cream and stir. (Do not whip the whipping cream.) Cut bread into 12 slices (1 1/2 inches thick). Spread cream cheese mixture on bread to make sandwich and dip into egg mixture. Cook on lightly greased griddle over medium heat until light brown on each side. Place in preheated 350 degree over for 15 minutes. Combine remaining preserves and orange liqueur or orange juice in small saucepan; cook cover low heat. Serve over hot toast. Sprinkle with powdered sugar.
— Don and Danya O’Bannon of Starkville

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