The Lady and Sons (13 page)
Authors: Paula Deen
SERVES 8
| 8 to 10 medium red new potatoes, skin on ½ cup hot milk | 8 tablespoons (1 stick) butter ½ cup sour cream Salt and pepper to taste |
Slice potatoes ¼ inch thick. Cook in boiling water for 15 minutes or until fork-tender. Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Don't overbeat them; a few lumps are nice. Add hot milk, butter, and sour cream. Salt and pepper to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.
The Lady & Sons
SERVES 6
| 6 ears fresh corn 2 tablespoons all-purpose flour 1 teaspoon sugar l¼ teaspoons salt | ⅛ teaspoon pepper ½ eup milk ¾ cup buttered dry bread erumbs |
Preheat oven to 375 degrees. Cut corn off cob, being careful not to cut too deep. This should make
2
½ to 3 cups of corn. Combine corn, flour, sugar, salt, pepper, and milk. Sprinkle half the crumbs over bottom of 1-quart casserole dish. Add corn mixture. Bake covered for 30 minutes. Remove cover and sprinkle with remaining crumbs. Bake uncovered 20 minutes more.
SERVES 8
| 3 eups peeled, cooked, and mashed sweet potatoes or yams 1 cup sugar ⅓ cup butter, melted 2eggs | 1 teaspoon vanilla 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ cup heavy cream, half-and-half, or whole milk |
Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add topping. Bake for 25 to 30 minutes.
TOPPING
| 1 cup brown sugar 1 cup walnuts, chopped | ⅓ cup all-purpose flour 3 tablespoons butter, melted |
Mix together with fork; sprinkle over top of casserole.
SERVES 6
| 4 tomatoes, peeled and sliced 8 to 10 fresh basil leaves, chopped ⅓ cup chopped green onion One 9-inch prebaked deep-dish pie shell | Salt and pepper to taste 2 cups grated mozzarella and Cheddar cheese (combined) 1 cup mayonnaise |
Preheat oven to 350 degrees. Layer tomato slices, basil, and onion in pie shell. Add salt and pepper to taste. Mix together grated cheese and mayonnaise. Spread on top of tomatoes. Bake for 30 minutes or until lightly browned.
SERVES 2 TO 3
| One 10-ounce package frozen chopped broccoli 1 small onion, chopped 4 tablespoons (½ stick) butter ½ cup grated Cheddar cheese ½ cup crushed Ritz crackers | ½ cup condensed cream of mushroom soup ¼ cup mayonnaise House Seasoning (see page 160) to taste |
Preheat oven to 350 degrees. Steam broccoli until limp, about 10 minutes. Remove from heat; drain. Sauté onion in butter and add to broccoli. Add all remaining ingredients; mix well. Pour mixture into a casserole dish. Add topping.
TOPPING
| ½ cup crushed Ritz crackers | 1 tablespoon butter, melted |
Combine crackers and melted butter for topping; sprinkle on top of casserole. Bake for 20 to 25 minutes.
The Lady & Sons
SERVES 4
| 1 large onion, chopped 1 large bell pepper, chopped 8 tablespoons (1 stick) butter 4 or 5 chicken bouillon cubes | 1 cup uncooked white rice 2 cups water Ground black pepper to taste |
Preheat oven to 350 degrees. Sauté onion and bell pepper in butter; add bouillon cubes. Stir until dissolved. Combine rice and water and add to mixture. Pour into a 13
×
9-inch baking dish. Sprinkle with pepper. Bake for 45 minutes. Goes great with baked or fried chicken.
The Lady & Sons
SERVES 6
Leftover mashed potatoes work wonderfully in this recipe.
| 2 cups mashed potatoes ½ cup sour cream House Seasoning (see page 160) to taste 1 small onion, sliced thin | 1 small bell pepper, sliced thin 8 tablespoons (1 stick) butter 1½ cups grated Cheddar cheese 4 medium potatoes, cooked 6 slices bacon, cooked crisp |
Preheat oven to 350 degrees. Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. (Each time you add a layer, sprinkle on a little House Seasoning.) Sauté onion and bell pepper in butter; evenly layer over top of sour cream. Next, layer with ½ cup Cheddar cheese. Slice potatoes and layer over cheese until top is completely covered with potatoes. Finally, top with remaining 1 cup cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.
The Lady & Sons
SERVES 3 TO 4
| 1 dozen ears fresh corn 8 tablespoons (1 stick) butter | Salt and pepper to taste |
Remove corn from cob using a corn grater. (If you have to cut corn with a knife, avoid whole kernels; try mashing a little.) Put corn in glass dish and put stick of butter on top. Cook in microwave on high about 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to overcook corn. If it seems too dry, add a little milk or water. Season with salt and pepper to taste.
The Lady & Sons
SERVES 6
| 4 medium white pattypan summer squash 2 small onions, chopped 1 clove garlic, minced 4 tablespoons (½ stick) butter 2 slices white bread | 1 medium bowl ice water 1 egg Salt and pepper to taste 2 tablespoons chopped fresh parsley 1 cup cracker crumbs (or enough to cover casserole) |
Preheat oven to 350 degrees. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion and garlic in 2 tablespoons butter. Soak bread in ice water and wring out; chop fine. Add to onion and garlic; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Beat egg and add, allowing it to absorb into the mixture. Cook 3 to 4 minutes. Season with salt and pepper and add parsley. Stir and remove from heat. Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
SERVES 6 TO 8
| 2 cups black-eyed peas, cooked 2 cups cooked rice 1 small onion, chopped | 1 small bell pepper, chopped Garlic powder to taste |
Heat the black-eyed peas and add the rice. Add remaining ingredients and cook an additional 10 to 15 minutes. Do not overcook. This dish is best if the bell pepper and onion still have a crunch to them.
The Lady & Sons
SERVES 6 TO 8
| 8 tablespoons (1 stick) butter cup sliced fresh mushrooms ½ cup diced onion tablespoons chopped fresh chives 1 clove garlic, chopped | 1 cup white wine 6 cups (about 2 pounds) diced new potatoes ½ cup sour cream Small amount whole milk |