COOK/Marketplace to feature artisans
Wednesday, April 3, 2013 1:00 AM
Area talent will be showcased this weekend when the fourth annual Spring Creations Arts and Crafts Show and Marketplace gets under way at the Choctaw Town Center.
Bea Carson and Gloria White
Over 25 Mississippi and Native American artists and crafters are expected for the event set for Friday and Saturday between the Exxon Welcome Center and Wendy's Restaurant off Highway 16 west.
Visitors to the marketplace, open both days from 8:30 a.m. until 6 p.m., can purchase a variety of handcrafted and hand-finished items by talented artists in the area.
Founders and organizers Bea Carson and Gloria White said this year's event is shaping up to be bigger and better than ever with such things as quilts and baby clothes added.
Choctaw traditional baskets and beadwork are among the most popular items.
Visitors should plan to stay the day as traditional Choctaw foods such as Indian tacos, hominy and fry bread will be available along with rib plates and other food vendors.
"We are trying to grow the arts and crafts show," Bea said. "When we started this four years ago, we decided we needed to get folks together and have a sale and see what happens."
The weather didn't cooperate the first day, as two tents were blown away. However, the four remaining tents were filled with arts and crafts the second day, making it a huge success.
"It was their best sale ever," Bea said. "After that, we decided to continue the show each year so folks would have an opportunity and a location to sell their stuff. Tribal members in particular were willing and excited to have an avenue to sell their goods."
The arts and crafts show will also include entertainment along with games and horse rides for children, sponsored by Neshoba Natives, a first-year Relay for Life team.
The group is also sponsoring pageants for children 3-12 years of age in five different categories.
Spring Creations is sponsored by Native Creations, LLC and GLOW Enterprise. Organizers are extending an invitation to all local artisans to participate.
For vendor applications you can contact Bea at (601) 650-8871 or Gloria at (601) 416-0010 or pick one up at Community Development Partnership in the Depot at 256 west Beacon St., Philadelphia.
For more information about the event, you may contact Gloria, Bea or Kaye Rowell at the Neshoba County/Philadelphia, Mississippi Community Development Partnership at (601) 416-9898 or email@example.com.
Bea and Gloria have shared some of their favorite recipes with our readers.
Two that you don't want to miss are Bea's Chocolate Gravy, which is delicious served over hot biscuits, and Gloria's Filet Marsala, a crowd pleaser.
1 cup sugar
2 tablespoons cocoa
4 tablespoon flour
Add 1/3 cup of water.
Cook until it boils and serve.
Patricia White's Turkey Dressing
1 cooked turkey, take off fat (save broth)
1 pan cornbread - 2 1/2 cups meal, 1/2 cup flour, 3 eggs, milk
1 tablespoon sage
While cornbread is cooking chop up one onion and brown. When cornbread is done crumble it up with 3 or 4 pieces of loaf bread.
Mix in salt, pepper and sage. Mix in turkey broth, if it's not enough add water. Put mixture into big pan and bake until light brown.
Small package thin spaghetti
1 can Rotel tomatoes
1 can english peas
1 (8 ounce) package Velveta cheese
1/2 cup milk
1 small can mushrooms
1 small onion
Boil spaghetti. Remove from heat. In another pot, mix other ingredients and bring to a boil. Take off heat. Add meat of one cooked chicken and spaghetti. Stir in all together and serve hot.
1 pound sausage
1 large onion, chopped
2 eggs, lightly beaten
1 1/2 cup self-rising corn meal
1 (17 ounce) can cream-style corn
3/4 cup milk
1/4 cup vegetable oil
2 cup grated cheddar cheese
Preheat oven to 425 degrees. Grease a 10 inch skillet or a 2 quart baking dish; set aside. Brown sausage and onion in a medium-sized skillet; drain well. Combine eggs, corn meal, milk and oil.
Pour half of mixture into prepared dish; sprinkle with sausage and then with cheese. Pour remaining bater over top. Bake 30 minutes or until done. Let cool 10 minutes. Serve.
1 ounce filet mignon medallions or rib-eye steak
4 ounce sliced mushrooms
8 ounce chicken stock
3 ounce dry Marsala wine
3 tablespoons butter
1/2 ounce flour
1/4 ounce salt
1/4 ounce oregano
1/4 ounce ground black pepper
Flour the meat and shake to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add one tablespoon of butter and cook the meat until golden brown on both sides. Transfer to a plate and set aside.
Add one tablespoon of butter to the pan and add mushrooms, cook until they are golden brown around the edges. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
Add chicken stock when the Marsala wine has been reduced by half and continue cooking until the sauce has thickened slightly. Add the meat to the sauce and continue cooking until the sauce has thickened. Add oregano, salt and pepper to taste.