Five young ladies will compete for the 2018 Distinguished Young Woman of Neshoba County title Saturday night, each showcasing their own unique talent.

“Party in the USA” is the theme of the program which will be in the Philadelphia High School auditorium beginning at 6 p.m.

Tickets are $15 and program books, $5.

The 2017 Distinguished Young Woman is Laken Winstead.  She is the daughter of Shan and Rana Winstead.  She is a senior at Neshoba Central High School.

Contestant number one is Samantha West, daughter of  Deana Cumberland and Patrick West. She attends Leake Academy. Her talent will be pointe ballet.

 Breyonna Butler  is contestant two.  She is the daughter of LaRhonda McDougle. Her talent will be a praise dance. She attends Union High School.

Callie Prince is contestant  three. She is the daughter of  Jennifer Prince and Marshall Prince. She attends Philadelphia High School.  Her talent will be a vocal performance.

Contestant four is Landry Payne, daughter of  Paul and Cindy Payne. Her talent will be an acro dance. She attends Neshoba Central High School.

Contestant five is Zoee McCool, daughter of  Tommy and Pam McCool.  She attends Neshoba Central High School. Her talent will be a dance routine.

Distinguished Young Women has a presence in all 50 states with more than 400 local programs in towns and cities across the country. The competition for scholarships begins at the local level during the junior or senior year for high school girls.

Each Distinguished Young Woman program evaluates participants on scholastics, interview, talent, fitness and self-expression.

GG’s Spinach Dip

10 ounce package frozen chopped spinach. (Follow preparation directions on box, cool and drain)

1 1/2 cups sour cream

1 cup mayonnaise

1 package Knorr Vegetable soup mix

8-ounce can chopped water chestnuts

1 package Hidden Valley ranch dip mix

Garlic salt to taste

 Mix all ingredients to the drained spinach.  Serve in king Hawaiian bread.  To prepare bread, cut off the top and hull out the inside of the bread leaving 1 inch sides.  Brush with oleo.  Place in a 350 degree oven for 20 minutes.  Cool and add spinach dip.  Use pieces from the inside of the bread as a dipper or use your favorite crackers, vegetables, or whatever you desire.  Keep refrigerated until serving.

Apple dumplings

1 1/4 cups of sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 tablespoons margarine or butter

2 1/4 cups all-purpose flour

2/3 cups shortening

6 small apples         

Preheat oven to 375.

For syrup, mix 1 cup of the sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon of nutmeg, and 1 3/4 cups water. Bring to a boil; reduce heat. Summer 5 minutes. Remove from heat; stir in margarine.

For pastry, mix flour and 1/4 teaspoon salt. Cut in shortening till coarse crumbs form. Add 6-8 tablespoons of water, a little at a time, mixing till moistened. Form into a ball. Roll into an 18x12 inch rectangle; cut into six 6-inch squares.

Peel and core apples place one fruit on each pastry square. Combine remaining sugar, cinnamon, and nutmeg. Sprinkle over fruit. Moisten edges of pastry; fold corners to center atop fruit. Pinch to seal. Place in an 11x7x1 1/2 inch baking pan. Pour syrup over. Bake in a 375 degree oven about 45 minutes or till fruit is tender and pastry is brown.

Serve with ice cream, if desired. Serves 6

Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese

4 medium sweet potatoes

A light spray of olive oil

3 tablespoons melted butter

4 cloves garlic, crushed

1 tablespoon fresh chopped parsley

Kosher salt and black pepper to taste

2 tablespoons Parmesan cheese

Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces).

Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.

Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.

Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to lightly flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).

Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

Season with a little extra salt and parsley, and serve immediately.

Roasted Green Beans and Mushrooms

1 pound fresh green beans, trimmed and halved

8 ounces mushrooms, cleaned and halved

8-10 whole garlic cloves, halved

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper, to taste

Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.

Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.

Bake for 20-25 minutes, or until beans are tender-crisp.

Creamy Garlic Chicken

 1½ pounds boneless skinless chicken breasts, thinly sliced

2 tablespoons olive oil

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon italian seasoning

1/2 cup parmesan cheese

1 cup spinach, chopped

1/2 cup sun dried tomatoes

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.