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Mississippi Torte


Until recently, Lou’s Aunt Marion hosted the Hood Christmas at her home in Byram, Mississippi on the first Saturday in December. This large family gathering included Papa, Lou’s Dad, and all his brothers and sisters and their families. It kicks off our holiday season each year. Lou says in college it was a requirement to attend even if you were in the middle of exams. The numbers have dwindled over the years, but it is still a fun gathering of family. Aunt Marion has made a version of this recipe as long as I can remember. She makes hers with green chilies, but you know I love the bite of jalapenos. The little bite size portions are warm, creamy and rich. They will be a great addition to any gathering, especially brunch.





Mississippi Torte 


Ingredients:


2 eggs, beaten

1/4 cup chopped pickled jalapeno peppers

8 ounces sharp cheddar cheese, shredded

8 ounces Monterey jack cheese, shredded

1 tablespoon flour

1/2 teaspoon salt

1/2 cup milk

Directions:

Preheat oven to 350 degrees. Begin by combining eggs, flour, salt and milk. Fold in cheeses and peppers. Transfer to a greased 8 X 11 baking dish. Bake about 25 minutes. After it cools a bit, cut into 1-inch squares.



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