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Featured Cookbook

Delta Delicious with Martha Hall Foose

By Martha Hall Foose

Delta Delicious with Martha Hall Foose

Muffaletta Party Pasta Salad (Serves 12)

The flavors of New Orleans’s signature sandwich, the Muffaletta, make for terrific pasta salad. Giardiniera is a mixture of pickled Italian vegetables. The blend usually contains cauliflower, carrots, pepperoncini, and celery. The name comes from the phrase “from the garden.” Chopped with green and black olives, this vegetable assortment adds some crunch, and a zesty tang to this salad filled with provolone, mozzarella, salami, pepperoni, and ham with sprinkles of fresh oregano and sesame seeds. 

If needed, stir in more dressing if pasta has absorbed most of the dressing as it sits.


1    (25 ounce) jar mild giardiniera, drained (any stems on peppers removed)

1     (5.75 ounce) jar sliced manzanilla pimento-stuffed green olives, drained

1     (7 ounce) jar Kalamata olive pieces, drained

1/4 pound diced provolone cheese

1/4 pound grated mozzarella cheese

1/4 pound diced salami

1/4 pound diced pepperoni

1/4 pound diced ham

1/4 cup Italian salad dressing

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1     (1 pound) box cellentani or your favorite pasta, cooked according to package directions, drained, and cooled to room temperature. 

2     tablespoons chopped fresh oregano leaves

1     tablespoon sesame seeds

Combine the vegetables and olives in the bowl of a food processor and pulse to finely chop. Toss everything together and let chill for at least an hour. This salad keeps well for up to 5 days.


Limeade Crescents


The zippy flavor of lime sings summer. These buttery cookies are glazed with a tart lime icing then dusted with powdered sugar.

1 3/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 cup corn starch

1     cup salted butter, softened to room temperature

1     tablespoon lime zest

1     tablespoon fresh lime juice


For the glaze:
1 1/4 cups sifted powdered sugar plus additional powdered sugar for dusting

1     teaspoon lime zest

2     to 3 tablespoons lime juice


Sift flour, powdered sugar, and cornstarch together and set aside.

Using an electric mixer beat the butter until creamy. Add the zest and the juice. Add the flour mixture and beat at medium-low speed until a smooth dough forms. 

Divide the dough in half and on a lightly floured surface shape each piece into a 10-inch log. Wrap up the logs and chill for 2 hours. 

Heat oven to 350 degrees.

Slice the dough into 1/2-inch pieces and form into crescent shapes. 

Place cookies 1–inch apart on a parchment-lined baking sheet. Bake for 10 minutes or until the edges are golden. 

Cool cookies on a wire rack. 

Mix the glaze ingredients together. When the cookies are completely cooled dip the tops into the glaze and place on a rack set over parchment paper. Let cookie glaze harden completely then dust
with additional powdered sugar, if desired.


Martha Hall Foose, the author of “Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook,” won the James Beard Award for American Cooking. Her latest collaboration is “A Good Meal is Hard to Find: Storied Recipes from the Deep South” with Amy C. Evans. Martha makes her home in the Mississippi Delta with her husband and son. She is a member of Yazoo Valley Electric Power Association.

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