The Lady and Sons (12 page)
Authors: Paula Deen
In large skillet, sauté sliced mushrooms in butter until brown. Sprinkle liberally with Krazy salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by mushrooms. Add water and continue to simmer until mushrooms are tender. Great with steak or roast beef.
SERVES 6 TO 8
| 4 cups cooked elbow macaroni, drained (approximately 2 cups uncooked) 2 cups grated Cheddar cheese 3 eggs, beaten ½ cup sour cream | 4 tablespoons (½ stick) butter, cut into pieces ½ teaspoon salt 1 cup milk, or equivalent in evaporated milk |
Preheat oven to 350 degrees. After macaroni has been boiled and drained, add Cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
SERVES 6
This recipe can be frozen and whipped out whenever company comes over. Also try stuffing the potatoes with different kinds of cheese, sautéed shrimp, etc. Makes a great meal with a green salad.
| 6 large Idaho potatoes (as large and oval as possible) Vegetable oil to coat 8 tablespoons (1 stick) butter | 2 cups sour cream Salt and pepper to taste 1 teaspoon dried parsley Paprika |
Preheat oven to 350 degrees. Wash potatoes, pat dry, prick sides gently with fork, and coat each potato entirely with oil. Place on foil-covered pan. Bake for at least 1 hour. In large bowl, place 1 stick of butter. Remove potatoes from oven and slice off top third of each one. Gently scoop out potato with spoon (potato skins should be crisp) and place into bowl. With mixer on high, mix potatoes, butter, sour cream, salt, and pepper. Add parsley and continue mixing until smooth. Gen-tly stuff mixture back into potato shells, being careful not to break them. Pile potato mixture as high as you can above top of potato shell. Sprinkle with paprika for color. (Can be frozen at this point for serving later.) Bake again for about 20 to 30 minutes. Should be lightly browned on top.
SERVES 4 TO 6
| 1 cup chopped onion cup chopped bell pepper tablespoons butter 1 cup diced Hillshire Farms sausage One 14½-ounce can crushed tomatoes with juice 1 tablespoon Texas Pete or red hot sauce | 1 cup tomato sauce 1 cup water 3 chicken bouillon cubes Pepper to taste; add salt to taste if desired 1 cup uncooked white rice |
Preheat oven to 350 degrees. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water, and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased casserole and bake for 45 minutes.
The Lady & Sons
SERVES 4 TO 6
| ½ pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones) 1 tablespoon House Seasoning (see page 160) | 1 tablespoon seasoned salt 1 tablespoon Texas Pete hot sauce 1 large bunch of collards 8 tablespoons (1 stick) butter |
In a large pot, bring 3 quarts of water to a boil and add smoked meat, House Seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour. In the meantime, wash collard greens thoroughly. Remove the thick stem that runs down the center of the greens by holding the leaf in your left hand and stripping the leaf down with your right hand (the tender young leaves in the heart of the col-
lards don't need to be stripped). Stack 6 to 8 stripped leaves on top of each other, roll up, and slice into ½- to 1-inch-thick slices. Place greens in pot with cooked smoked meat. Add butter after greens. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.
SERVES 4
| 1 large eggplant 1¾ cups crushed Ritz crackers 1½ cups grated American cheese 8 tablespoons (1 stick) butter, melted | 2 eggs ⅔ cup milk 1 teaspoon House Seasoning (see page 160) |
Preheat oven to 350 degrees. Peel, slice, and boil eggplant for 10 to 15 minutes, until tender; drain. Divide cracker crumbs, cheese, and butter in half. To eggplant, add eggs, milk, House Seasoning, and half the crumbs, cheese, and butter. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese, and butter. Bake for 20 to 30 minutes.
The Lady & Sons
SERVES 8
Vidalia onions are Georgia's most famous taste. This sweet onion is grown in southeast Georgia, just a few miles west of Savannah. They can be stored in a cool dry place to use throughout the year.
| 3 cups thinly sliced Vidalia onion 3 tablespoons butter, melted One 9-inch prebaked deep-dish pie shell ½ cup milk 1½ cups sour cream | teaspoon salt eggs, beaten tablespoons all-purpose flour slices bacon, crisply cooked and crumbled |
Preheat oven to 325 degrees. Sauté onion in butter until lightly browned. Spoon into pie shell. Combine milk, sour cream, salt, eggs, and flour. Mix well and pour over onion mixture. Garnish with bacon. Bake for 30 minutes or until firm in center. Pie has taste and texture of a quiche.
The Lady & Sons
SERVES 4
| 2 large sweet potatoes 8 tablespoons (1 stick) butter, melted | 1 cup honey-roasted peanuts, chopped Salt to taste |
Preheat oven to 450 degrees. Line two large baking sheets with foil; lightly grease. Slice potatoes to ¼ inch thick. Dip potatoes in melted butter and arrange on baking sheet so that chips do not overlap. Sprinkle with peanuts. Bake for 15 to 20 minutes. Sprinkle with salt.
SERVES 10
| Three 10-ounce packages frozen chopped broccoli ¾ cup chicken stock ¾ cup whipping cream 8 tablespoons (1 stick) butter ½ cup all-purpose flour | 4 eggs, separated teaspoons chopped fresh parsley tablespoons minced onion Salt and pepper to taste ½ cup grated Monterey Jack or Cheddar cheese |
Preheat oven to 425 degrees. Cook and drain broccoli. Add stock to cream and scald. Melt butter and blend in flour. Gradually add to cream mixture. Stir over medium heat until thick. Remove from heat and beat in egg yolks, parsley, onion, salt, and pepper. Stir in broccoli and cheese. When ready to serve, add stiffly beaten egg whites and pour into a buttered casserole dish. Bake for 25 to 30 minutes.
SERVES 8
| 3 pounds red potatoes, unpeeled Salt and pepper to taste 1 pint heavy cream | One 5-ounce package Boursin cheese Fresh chives or parsley, chopped |
Preheat oven to 350 degrees. Wash and slice potatoes into ¼-inch-thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove or in microwave, until cheese has melted. Stir mixture until thoroughly blended. Layer half of the potatoes into a 2-quart baking dish (this is best if done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chopped chives or parsley.
SERVES 6
Quite frequently I walk the dining room with a plate piled high with this wonderful fried fruit. The guests seem to enjoy this extra treat. My grandmother always used cornmeal, but I prefer flour.
| 3 or 4 large, firm green tomatoes Salt 2 cups self-rising flour or cornmeal | 1 to 2 teaspoons pepper Vegetable oil for frying |
Slice tomatoes to desired thickness (I prefer mine thin). Lay out on a pan and sprinkle with salt. Place in a colander and allow time for salt to pull the water out of tomatoes. Mix flour with pepper. Coat tomatoes with flour mixture and deep-fry until golden brown.
The Lady & Sons
SERVES 3 TO 4
| ½ pound bacon 1 large onion, diced One 16-ounce can pork and beans 3 tablespoons yellow mustard | 5 tablespoons maple or pancake syrup 4 tablespoons ketchup |
Preheat oven to 325 degrees. Fry bacon until crisp; crumble. In bacon drippings, sauté onion until brown. Mix bacon, onion, and drippings with remaining ingredients. Pour into casserole dish and bake covered for 45 to 60 minutes.
The Lady & Sons
SERVES 4 TO 5
| 1½ pounds small zucchini One 8-ounce can cream-style corn 2 eggs, lightly beaten 1 small onion, chopped 1 small bell pepper, chopped | 1 tablespoon butter ½ teaspoon salt ¼ teaspoon ground black pepper ½ cup grated sharp Cheddar cheese Paprika to taste |
Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover until just tender, about 6 minutes. Drain, cut into chunks, and combine with corn and eggs. Meanwhile, sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top, then sprinkle with paprika. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.
SERVES 4
| 1 cup chopped onion 8 tablespoons (1 stick) butter One 10¾-ounce can beef broth One 10¾-ounce can condensed French onion soup | One 4½-ounce can mushroom pieces, drained 1 cup uncooked white rice |
Preheat oven to 350 degrees. In saucepan over medium heat, sauté onion in butter until almost tender. Remove from heat. Stir in broth, onion soup, mushrooms, and uncooked rice. Pour into casserole dish. Bake for about 1 hour, or until done.