COOK/Winstead ends memorable reign
Wednesday, July 31, 2013 1:00 AM
Now that her reign as Miss Neshoba County has come to an end, Krissy Winstead is looking forward to the rest of the Fair and then she will be off to East Central Community College for her sophomore year.
She plans a career in nuclear medicine.
The 2012 Miss Neshoba County is the daughter of Stephany and Richard Winstead.
A Union High School graduate, Krissy is a singer and songwriter.
She entertained during Monday night's Miss Neshoba County pageant.
A former state and national officer with the Future Business Leaders of America, Krissy's number one goal during the 2012 pageant was to win the interview portion. She reached that goal and went on to win the crown as well.
Among the highlights of her reign was helping cut the ribbon on the new Neshoba County General Hospital. She also got to visit with Marty Stuart and his mother, Hilda, who was at the depot signing her new book.
Krissy attends Bethsaida Baptist Church.
She enjoying spending time with her friends, especially during the Fair.
One of the highlights of the Fair for her is the annual authentic Cajun meal at Glenda and Ralph White's cabin.
Crawfish étouffée is a favorite during Cajun night at the White cabin.
Krissy also likes to cook, a skill she learned from her mother who operates "Stephany's Creative Confections."
"She cooks for a group of people," Krissy said.
Her mother's specialties are cakes and casseroles with chicken spaghetti at the top of Krissy's list of favorites.
Krissy has shared her favorite recipes.
Rotel Chicken Spaghetti
4 chicken breasts
1 bell pepper, diced
1 small onion, diced
1 pound thin spaghetti
10-ounce can Rotel tomatoes
2 10-ounce cans cream of chicken soup
10-ounce can cream of mushroom soup
1 pound Velveeta cheese (original or Mexican)
Boil chicken with bell pepper and onion. Reserve broth to cook spaghetti in. Pick chicken off bone and put in large bowl. Boil spaghetti in reserved broth.
While spaghetti is cooking add canned soups and Rotels to chicken.
Cube velveeta and melt in microwave. Then add to chicken mixture.
Drain noodles and add to chicken mixture. Mix well. Pour into a 9x13 pan and top with more shredded cheese if desired. Bake in oven at 350 until bubbly.
1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees. Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Dorito Taco Casserole
1 3/4 pounds ground beef
1 1/4 ounces taco seasoning
1/4 cup water
1 cup sour cream
2 cup shredded Mexican cheese
8 ounces crescent rolls
2 cups taco flavor Doritos
Brown the ground beef and drain. Add taco seasoning and water. Mix together and add sour cream, mix well. Spray a 9x13 pan and press the crescent rolls in the bottom of the pan. Add ground beef mixture. Sprinkle shredded cheese on top of the meat and top with crushed Doritos.
Bake at 350 degrees for 25-30 minutes or until the crescent rolls are browned. Serve with traditional taco toppings.
1 large roll chocolate chip cookie dough
1 box brownie mix / mix as directed on the box with egg, oil, and water
8 Reece cups or 3 Snickers bars, chopped
1 can chocolate frosting
Allow cookie dough to come to room temperature. Spread in a 9x13 pan. Top with chopped candy.
Pour prepared brownie batter on top of candy. Bake at 350 for about 20-25 minutes or until brownies are done. Allow to cool and frost with chocolate frosting.
Mom's Spiral Meatloaf
1 1/2 - 2 lbs ground chuck
1 med onion chopped
1 med bell pepper chopped
1 sleeve saltines crushed
1 teaspoon salt
1 teaspoon pepper
1 can sloppy joe sauce
1 small bag real bacon bits
1 cup easy melt shredded cheese
Mix ground beef, chopped veggies, egg, saltines, salt, pepper, and ½ can sauce. Spread meat mixture on a wax paper and shape into a rectangle about 10"x14". Sprinkle with bacon bits and press slightly into meat then sprinkle with cheese. From long end roll up jelly roll style keeping cheese and bacon pressed into roll.
Carefully place meat roll seam side down into a loaf pan. Bake at 350 for 15 minutes and begin to baste with a mixture of remainder of 1/2 can of sauce with 1/2 ketchup. Bake another 15 minutes or until almost done. Top with more sauce and bake another 5 minutes. When you slice it you will see the bacon and cheese within the meatloaf.
16 ounces cooked peeled shrimp diced fine
4 vine ripe tomatoes diced fine
6 tsp red onion finely diced
2 tablespoons minced cilantro
Juice of 2 limes
½ teaspoon kosher salt
Combine onions, tomatoes, salt and lime juice in a glass bowl and let sit about 5 minutes.
Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate at least an hour.
Summer Pasta Salad
1 box spaghetti
1 small bottle zesty Italian dressing ( may add more)
1 small purple onion chopped
1-2 cucumbers roughly chopped
20 grape tomatoes halved
1 can drained ripe olive slices
1/4 cup grated Parmesan Cheese
Cook spaghetti according to directions and rinse with cold water till cool. Add all veggies and dressing. Top with cheese before serving.