Miss Kay's Duck Commander Kitchen (4 page)

Egg Custard Pie

Makes 2 (9-inch) pies

¹
/
₂
stick (4 tablespoons) butter, softened

³
/
₄
cup sugar

Pinch of salt

4 large eggs

1 can (14 ounces) sweetened condensed milk (I use Eagle Brand)

2 cups whole milk, warmed

¹
/
₂
teaspoon vanilla extract

2 (9-inch) piecrusts,
homemade
or store-bought, baked as directed

1. Heat the oven to 425°F.

2. In a mixing bowl, beat the butter, sugar, and salt until creamy. Add the eggs one at a time, beating after each egg is added. Add the condensed milk, whole milk, and vanilla and mix thoroughly. Pour into the piecrusts.

3. Bake for 10 minutes. Reduce the oven heat to 300°F and bake 25 minutes more, until the filling is set and no longer wobbly in the center.

A Note from Miss Kay

Many young folks don’t think they like egg custard, but it’s a delicious pie. Give it a try. You can also top it with berries of your choice.

Red & Green Fruit Salad

Makes 4 servings

4 apples, 2 red and 2 green, cut into
¹
/
₂
-inch chunks with skin on

2 celery stalks, chopped

1 cup coarsely chopped walnuts

³
/
₄
cup mayonnaise or salad dressing

Mix all the ingredients together in a large mixing bowl. Enjoy!

Korie is busy at work in Kay’s kitchen.

A Note from Miss Kay

This is a simple variation of the Waldorf salad, and I call it our Red and Green Fruit Salad. It’s perfect for Christmas with all its red and green colors. But you can make it any time of the year. You will love it!

Fried Round Steak & White Sauce

Makes 4 servings steak and about 1 cup sauce • Large cast-iron skillet • Medium saucepan

4 round or cubed steaks (about 1 pound, or enough for your family)

Salt and black pepper

¹
/
₄
cup all-purpose flour

¹
/
₂
cup cooking oil

White Sauce

3 tablespoons butter

¹
/
₂
teaspoon salt

¹
/
₂
teaspoon black (or white) pepper

3 tablespoons all-purpose flour

1 cup milk

1. Season the meat with salt and pepper. Roll the steaks lightly in the flour on both sides.

2. Heat the oil in the skillet over medium heat. Cook the steaks in the oil on both sides until completely done, about 1 minute each side. Use a fork to test. (The juice should be clear.)

3. Drain on paper towels.

4. Make the white sauce: Melt the butter in the saucepan over medium heat. In a small bowl, mix the salt, pepper, and flour together. Add to the butter and stir until smooth. Add the milk slowly, stirring constantly until the sauce is hot and thickened.

5. Serve on top of the steaks.

A Note from Miss Kay

This is an old recipe, but still one of Phil’s favorites. The white sauce is easy to double or triple, according to how many will be at your table tonight.

Pinto Beans & Sausage

Makes 6 to 8 servings • Slow cooker • Medium skillet • Small casserole dish • Large (7- to 8-quart) cooking pot

1 package (1 pound) pinto beans

1 package (2.4 ounces) Zatarain’s Red Bean Seasoning

1 stick (
¹
/
₄
pound) butter

2 tablespoons olive oil

1 onion, finely chopped

2 tablespoons crushed garlic

1 hambone

1 package (1 pound) andouille sausage (we use hot sausage from Savoie’s, but mild is good, too)

Just Right White Rice
, for serving

Mexican Cornbread (
page 55
), for serving

1. Wash and rinse the beans in a strainer. Put in the slow cooker and fill with water
³
/
₄
of the way to the top. Cook on low overnight.

2. Drain off the water and rinse the beans again the next morning. (This reduces the gases in the beans.) Fill the cooker with fresh water
³
/
₄
of the way to the top again and add the seasoning.

3. In the skillet, melt the butter with the oil, then add the onion and garlic. Cook, stirring occasionally, until the vegetables are translucent, about 7 minutes. Add the vegetables to the beans. Cut off any meat from the hambone and add it to the beans. Stir it all together, then put the hambone in the cooker. Cook the beans on high for 4 hours.

4. While the beans are cooking, heat the oven to 250°F. Cut the sausage into small pieces and brown in the casserole in the oven for 20 minutes. Put them on a paper towel to drain off the grease.

5. When the beans are tender, pour them into the large pot and transfer to the stovetop. Add the sausage and cook on medium heat for 45 minutes to 1 hour.

6. Serve with rice and Mexican Cornbread. Yummy!

Note from Miss Kay

Pinto Beans and Sausage is the perfect meal to put on first thing in the morning and then head to work or run your errands. This is important for me, since we live several miles from town. Plus, when you get home, your house will smell so good!

Cheesy Corn Casserole

Makes 8 to 10 servings • 9 x 13-inch casserole dish

1 stick (
¹
/
₄
pound) butter, melted, plus a little more for the casserole