The Junior Auxiliary of Philadelphia is gearing up for its first fundraiser of the year to benefit the children of Neshoba County. In return for the community's support, members are sharing their favorite recipes for a wonderful backyard spring supper!
"Fore! the Kids" is set for Saturday, March 29 at the Philadelphia Country Club.
The two-person golf scramble will include a commemorative T-shirt for all players. Barbecue sandwiches and drinks will be served during play.
Registration will begin at 8 a.m. with tee-off set for 9 a.m.
The cost is $120 a team with a limit of 40 teams.
Profits from the tournament will go toward projects JA sponsors for the children of Neshoba County and there are many.
Teams may signup at the country club or by calling JA President Crystal Myers at 601-917-9421.
JA service projects include:
Camp Rising Sun (cancer camp for children), "Cocoa with Kringle," Reading for Ann Marie, Crown Club (club for high school girls), Preschool Summer Reading Program at Neshoba County Library, Stuff the Bus, and Child Welfare Project.
This year JA is sponsoring the Ham Jam Run.
The National Association of Junior Auxiliaries, Inc. is a non-profit organization dedicated to community improvement by meeting the needs of children, youth and family.
NAJA's motto is: Care Today - Character Tomorrow.
Junior Auxiliary members throughout the Southeastern United States give time and talent in support of the ideals symbolized by the five points of the NAJA crown: charity, youth, health, community service and leadership.
Members of the Junior Auxiliary of Philadelphia have shared several of their favorite recipes for an ideal backyard supper during spring or summer!
1/2 pound bow-tie pasta, optional
1 16-ounce bag broccoli slaw
1 cup dried cranberries
1/2 cup chopped red onion
1/2 cup mayonnaise
3 teaspoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Add cooked pasta, red onions and cranberries to a large bowl. In a separate bowl, whisk together mayonnaise, cider vinegar, sugar, cayenne, salt and pepper. Add the mixture to the broccoli mix and stir. Refrigerate until ready to serve.
- LaTonya Smith
HONEY CHIPOTLE CHICKEN CRISPERS
1 pound boneless, skinless chicken breasts
6 cups vegetable oil for frying
Honey Chipotle Sauce:
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup whole mile
1/2 cup chicken broth
1 1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3/4 cup all-purpose flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
To make sauce: Combine all sauce ingredients and bring to a boil. Reduce heat to a simmer, cook for 2 minutes. Remove from heat and set aside.
To cook chicken: Heat oil in fryer or Dutch oven to 350 degrees. Whisk together all ingredients for the batter, excluding flour, in a shallow bowl. Whisk in the flour until smooth.
Make the breading by combining all ingredients in another shallow bowl or pie pan. Cut the chicken into bite size nuggets. Dip each piece of chicken into the batter, allowing the excess to drip off.
Toss the chicken into the dry breading and coat completely. Carefully drop the breaded chicken (5 or 6 pieces at a time) into the hot oil and fry for 4 minutes, or until golden brown.
Remove chicken from oil and allow to drain on paper towels. Repeat until all chicken has been cooked. Place chicken into a bowl and pour the sauce over top, toss gently to coat. Serve nice and hot with Ranch dressing, if desired.
- Brittany Jackson
1 16-ounce can pork and beans
1/2 cup molasses syrup
1/3 cup ketchup
1 teaspoon dry mustard
2 tablespoons brown sugar
1 large onion, chopped
1 large green bell pepper, chopped
1 tablespoon bacon grease
2 tablespoons flour
Mix in pyrex dish and bake at 350 degrees for an hour or until done.
- Jennifer Collins
JALAPENO POPPER DIP
16-ounces cream cheese, room temperature
1 cup mayo
8 pieces of bacon, cooked and chopped up
6 jalapenos, minced
2 cloves garlic, minced.
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted
Preheat oven to 375 degrees. Combine the top seven ingredients until well blended. Put in lightly greased dish. Combine the breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened.
Sprinkle evenly over the cream cheese mixture. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with tortilla chips, crackers, vegetables, etc.
- Crystal Myers
BAKED POTATO SALAD
10 ounces cream cheese, softened
2 cups sour cream
1 1/2 cups mayonnaise
1 1/2 pounds bacon, cooked and crumbled
1/3 cup chopped green onions
1/2 cup creamy Italian dressing
Dash of Worcestershire sauce
1 teaspoon pepper
1/2 teaspoon salt
1 teaspoon garlic powder
6 large baking potatoes, unpeeled, baked and cooked
Combine cream cheese and sour cream in a large bowl, stir well. Add mayonnaise and next seven ingredients, stirring well. Slice potatoes into 1/2 inch pieces and stir into mayonnaise mixture.
Bake at 350 degrees until hot. - Crystal Myers
PINEAPPLE CHICKEN TENDERS
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins skewers
In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl, cover with the pineapple marinade and refrigerate for at least 30 minutes.
Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chicken tenders five minutes per side or until juices run clear. They cook quickly so watch them closely. Enjoy.
- Marissa Bennett
PASTA ALLA FORMIANA
Vegetable oil cooking spray
1 28-ounce can crushed tomatoes
1/2 cup low-sodium chicken broth
1 clove garlic, coarsely chopped
2 cups (8 ounces) mezze penne or other small pasta
1/3 cup olive oil, plus extra for drizzling
2 tablespoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 very ripe, extra-large or beefsteak tomatoes, cut into 1/4-inch-thick slices
Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450 degrees. Spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside. In a food processor, blend together the crushed tomatoes and their juice, the chicken broth and garlic. Pour into a medium saucepan and bring to a boil over medium-high heat. Stir in the pasta, olive oil, oregano, salt and pepper.
While the sauce is heating, line the bottom and sides of the baking dish with 1/2 to 2/3 of the tomato slices. Pour the pasta mixture into the pan and spread evenly. The pasta will not be cooked all the way.
Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Place on a baking sheet and bake for 30 minutes until the tomatoes are slightly crispy and the pasta is cooked. Cool for 5 minutes and serve.
- Lindsy Renfrow
EASY BBQ SAUCE
1 18-ounce bottle BBQ sauce
1 8-ounce can tomato sauce
1/4 cup molasses
2 cloves garlic, minced
In a large saucepan, mix together sauce, tomato sauce, molasses and garlic. Reserve 1 cup of mixture for serving later. Add shredded pork to mixture in saucepan; cook on medium-low for 5 minutes or until heated through, stirring occasionally. Warm up the reserved sauce mixture and serve the shredded pork in buns with the sauce on the side.
- Jennifer Eubanks
SMOKED PULLED PORK SANDWICHES
1 (5 to 6 pound) pork shoulder roast or pork butt
3 tablespoons vegetable oil
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons paprika
1 teaspoon cayenne pepper, optional
1 cup apple juice, optional
12 large sandwich buns or Kaiser rolls, split
Sauce of choice
Trim excess fat, rinse meat and pat dry. Coat meat with oil. In a small bowl, combine salt, black pepper, paprika and optional cayenne pepper; mix well. Sprinkle pork with salt mixture and gently rub over meat. Cover meat in plastic wrap and refrigerate for 8 to 24 hours before grilling.
To cook, lightly oil the grate, preheat grill to medium-low heat (225 to 250 degrees) and arrange for indirect cooking. Add a pouch of hickory chips to produce smoke. Place meat on the grate over cooler side of the grill and close lid.
For the first 2 hours of grilling, check the heat every 30 minutes and add briquettes or adjust temperature to maintain heat and smoke. After 2 hours, transfer meat to a roasting rack inside a heavy-duty foil roasting pan and add 1 cup water (or apple juice). Cover pan tightly with foil.
Increase grill temperature to 250 degrees and cook for 2 to 3 hours or until internal temperature reaches 190 degrees. Rotate pan occasionally. When a fork inserted into the meat turns easily, the meat is ready. Turn off heat and allow meat to rest for 20 to 30 minutes. Shred or slice the pork. Serve meat on buns with sauce or place shredded pork into the sauce and heat well before serving on buns.