COOK/McKay to compete for state crown
Wednesday, July 24, 2013 1:00 AM
Miss Hospitality Mollie McKay will promote Choctaw culture and the Neshoba County Fair this week as she competes for the state title in Hattiesburg.
Donning a black cocktail dress, Mollie will talk about Choctaw beadwork and basket weaving as well as Fair cabins, horse racing and food during her 20-second commercial about her hometown.
The 64th state Miss Hospitality program will be Friday and Saturday nights in the Saenger Theater beginning at 8 p.m.
The daughter of Don and Sharon McKay, Mollie is a graduate of Philadelphia High School and a junior at the University of Mississippi.
At Ole Miss, she is a member of the Honors College and Phi Mu sorority where she is on the executive council.
She is also a member of the Student Activities Association at Ole Miss.
Mollie and her family attend First Baptist Church of Philadelphia.
In 2011, Mollie was named Neshoba County's Junior Miss.
"I'm the last girl to hold that title," she said, noting that it is now Neshoba County's Distinguished Young Woman.
Mollie is looking forward to the state pageant. She will present each contestant with a beaded Choctaw Indian ring, a beaded bracelet, a tote bag and a Fair poster.
While she's not much of a shopper, Mollie and her mother have had a good time choosing her wardrobe for the state program.
After trying on dresses for several days, she finally found the perfect dress, she said.
She will wear a business suit for the judges' interview.
"Under the Big Top" is the theme of the state program and all contestants will wear a circus outfit for an on-stage appearance.
After the program, Mollie is looking forward to the Neshoba County Fair. She enjoys sitting on the porch of her family's cabin and playing cards. She likes to invite friends from Ole Miss to stay overnight in the cabin to get a true Fair experience.
"I like to introduce them to the Fair," she said.
Mollie is enjoying being back home for the summer, spending time with family and friends.
"It nice," she said of her summer. "No stress!"
Mollie and her friends like to get together on weekends at Ole Miss to prepare a home-cooked meal.
Chicken and dumplings is among her favorites.
2 pounds Velveeta cheese
1 pound Mexican Velvetta cheese
16 ounces pimento cheese
8 ounces cream cheese
2 cups chopped nuts
1 teaspoon garlic
Make sure all cheeses are at room temperature. Mix them together and then add pecans and garlic. Mix well. Roll into balls. This makes four good-sized cheese balls.
SWEET AND SOUR CHICKEN
6 to 8 chicken breasts
8 ounces Russian dressing
8-ounce jar apricot preserves
1 envelope onion soup mix
Arrange chicken in baking dish.
Combine last three ingredients and pour over chicken. Bake covered at 350 degrees for 1 1/2 hours.
CHICKEN AND GREEN BEAN CASSEROLE
6 chicken breasts, deboned and cooked
2 16-ounce cans French style green beans
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2 cup cheddar cheese, grated
1/2 cup crushed crackers
In casserole dish, place drained green beans. Add chicken for second layer. Mix soup, lemon juice, and mayonnaise.
Pour this over chicken. Sprinkle bread crumbs on top. Bake for 45 minutes.
1 can Pillsbury Grand Flakey Layer biscuits
1 can Rotel, drained
1 cup mayonnaise
1 cup Mexi-blend shredded cheese
1 package real bacon pieces
1 teaspoon basil
Grease small muffin tin. Separate each biscuit into three lairs and place in tin.
Mix all other ingredients together and spoon into biscuits in tin. Bake at 350 degrees for 15 to 20 minutes.