Deep South Dining: Summer Succotash

Summer is here and today's show is just a big bowl of summer succotash. A little of this and some of that, which we call Mississippi food culture. Malcolm and Carol recap from the Memorial day break and share some moving food memories about Malcolm's brother. Also we talk about Vicksburg's culinary heritage with folklorist Bill Ferris and Joyce Clingan from the Walnut Hills restaurant.

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Helen Todd’s Cream Cheese Pound Cake

Yields: 10-12 servings

Ingredients:

3 cups sugar1 ½ cups butter, softened8 ounces cream cheese, softened3 cups all purpose flour, sifted½ teaspoon salt6 eggs1 tablespoon lemon extract1 tablespoon almond extract

Directions:

(Preheat oven to 325 degrees)

Grease and flour 10 inch tube pan or bundt cake pan.In a large bowl cream sugar, butter and cream cheese until light and fluffy.Sift flour and salt together.Alternately add eggs and flour to the creamed mixture, beginning and ending with flour.Add flavorings.Beat until smooth and blended.Bake for 1 hour and 15 minutes.Cool before removing from pan.

(When using 6 cup bundt pans, cook about 40 minutes. I usually check at 30)

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Portuguese Shrimp with Garlic

 Ingredients:

•  1/3 cup olive oil

•  5 cloves garlic, minced

•  1 teaspoon red pepper flakes (optional)

•  1 lb unshelled shrimp (26 to 32 shrimp per pound)

•  2 teaspoons sweet paprika

•  1/4 cup medium-dry sherry

•  1/4 cup minced fresh parsley leaves

•  fresh lemon juice, to taste

•  salt & freshly ground black pepper

Directions:

In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden.Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.Sprinkle shrimp with the paprika and cook the mixture, stirring, for 30 seconds.Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley.Season the mixture with the lemon juice and salt and pepper to taste.

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