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Today is December 6, 2022

Featured Cookbook

Delta Delicious

By Martha Hall Foose

Delta Delicious

Chicken Divan

Serves 6

3     cups diced cooked chicken
1     (10.5-ounce) can condensed cream of broccoli soup
1     (10.5-ounce) can condensed cream of mushroom soup
2 (10-ounce) packages frozen broccoli florets
1/4 cup finely cut green onions
1     cup half and half
1/3     cup sherry
1     cup cooked rice
2     cups shredded sharp Cheddar cheese plus 2 tablespoons for topping
1     cup crushed Ritz cracker crumbs
2 tablespoons melted butter

Butter a 2-quart baking dish and heat oven to 350 degrees. 

In a large bowl combine the chicken, soups, broccoli, onions, half and half, sherry, rice, and 2 cups of cheese. Pour the mixture into the prepared dish. In a small bowl mix the crumbs and butter. Sprinkle the crumb mixture over the top of the casserole then sprinkle the remaining cheese over the top. Bake 45 minutes or until bubbly. Let sit 5 minutes before serving.



Lazy cinnamon rolls 

Yields 9 large rolls

These super cinnamon-spiced, gooey (in the best sense of the word), icing-drenched rolls may be thought of as a breakfast treat. Really though, these are good 24/7. 

One of the things that makes these so fantastic is that this dough is very forgiving. 

Some recipes do require precise measurements when baking. This one is a throw it together and know it’s going to be delicious kind of deal. 

A couple of pantry items that can be kept on hand are key elements. The first is evaporated milk, and the second is organic powdered sugar. 

The reason for evaporated milk is — well, it’s just so easy to have around. Soaking the rolls prior to baking insures a tremendous amount of gooeyness.

The reason for the organic powdered sugar is because it usually contains tapioca starch instead of the corn starch most conventional powdered sugars use to keep the sugar from clumping.

You can get up super early and make these knowing full well they are going to need to rise for at least an hour and a half, or shape them the night before. Then just pop them in the fridge and set them to rise while the coffee is brewing.

1/4 cup warm water
1     teaspoon granulated sugar
1     packet rapid-rise yeast
3 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon kosher salt
2/3     cup very softened butter
1     large egg
1/3 cup evaporated milk
    (reserve remaining for soaking and icing)
1     teaspoon vanilla


1 1/2  cups powdered sugar
1/4 cup evaporated milk
Splash of vanilla extract
Tiny pinch of salt


1/2     cup dark brown sugar
1/3    cup very softened butter
2    tablespoons ground cinnamon 
Dashes of ground ginger, nutmeg,
and cardamom, if desired


In a 2-cup measuring cup combine the water and sugar. Sprinkle the yeast over the surface and let hydrate for 5 minutes. Whisk together and set aside until foamy about 8 to 10 more minutes. 

Butter an 8-inch baking dish and set aside.

Whisk in the egg, 1/3 cup evaporated milk, vanilla, and 2/3 cup softened butter.

In a large bowl, sift in 3 1/2 cups flour, 1/4 cup granulated sugar, and 1/4 teaspoon kosher salt. Add the yeast mixture to the flour and stir until well combined. The dough will be lumpy but that’ll be alright. Let sit for 5 minutes.

Knead the dough a few minutes until it is smooth.

Cover with a damp dishtowel and set aside in a warm place to rise until doubled in size. Takes about an hour.

Roll dough into a 12 x 22-inch rectangle. Spread all the way to the edges. Using a serrated knife, cut into 9 rounds. Place the rolls in the prepared pan and cover loosely with wrap.

Heat oven to 375 degrees. 

Allow rolls to rise until just about doubled in size. Pour remaining evaporated milk over the rolls.

Bake for 25 to 30 minutes or until golden and all the milk has been absorbed. 

Place on a rack to cool 10 minutes. Spoon icing over the
warm rolls. 



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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