The Lady Sons Savannah Country Cookbook

- The £ a dy -

& Sons

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Savannah Country Cookbook

Paula H. Deen Own e r and Proprietor

Cfhe Lady & Sons Savannah Country Cookbook

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PAULA H.DEEN

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The Lady & Sons

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Savannah Country Cookbook

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I N TB QDUCT IO N BY J O I-I N BERE N DT

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CQPrnght 0 1997, 1998 by PanlJ H. Decn Introduction (OJlyright (l 1998 by Joh n Derendt :\[J righl.~ reserved nmler Internuiona[ and Pan-Amc,;,an CoPI'Tight Conventions. Published in th e Uni ted Statu by R;mdolll Honse, Inc., New York, and simnitlncously in Callula by It,lndom H ouse ofCalladl Limited, Toronto.

This work: "'"3.S pn\'atdy published in different form in 1997 J.5 FfII'on"tt R{(iprl of tIn Ltdy & Ht,. Fn"wds. Library of Congrcu CU2Ioging.in-Publication D~t2 Oem, Paula H . 111e Lady & Sons Sa"annah coumr)' eook:\.Iook: / Paub H . Dee n; im roduetion b)' John Bcrendl.-hl tr:lde cd. p. em. I'reviou~ly publi~hed under title: Fa"onte recipes of the !...:Idy & Her Fnends. In cl udes index. ISBN 0-375·751 11·4 1. Cookery, Ameriean-.$outhern style. 2. Cookcry-Gosted. ~d 'Pepper Soup S E RVES 3 T O

J medium onion, (hopped 2 rablespoollS bu tter 4 c/ol'elbadic, min ced 2la1JJc red bell peppcrs, roasted allft cbopped

~

2 rnblupoous cbopped fl'esb rb)'lIlc Salt Ilnd pepper to taste Ih cup wbite wille 2 ClIpSchickcn stock 1 ClIp ben I'] crenm

Ove r medium hear, saute o nion in buner un til soft. Add garlic, red peppe r, thyme, salt, and pepper. Add wine and scald . Lowe r heat and add chicken stock and cream. Cook 3 [ 0 5 minutes and remove from hear. Put in blend er and ble nd unril smooth. Rerurn to saucepan and cook ~o r 5 minu tes ove r medium heat. Se rve immediarcly.

Oysl,er S tew SF.ItV E S 4 TO 5

2greell olliollS, cbopped 2 tabiespllllllS !Juttel' J2 O/W Cts fi'CIb mw l1)'f tc/·S) /II/drain ed / 'Ilia r& ba/fand-/m If or IIIbole milk

tCffsplllln salt wllite /Jt:ppcr I/, teaspoon enyu w , pepper ~

1,4 tClfSPIIO II

Same o nion in butter un ti l Icnder. Add remaining ingredie nts. Cook ovcr low heat IIntil edgcs of oysters begi n to curl :md mix ture is hot bur nor boi ling. Sen 'e stew with crackers.

Soups • 2 1

'\II/ hUe 'Bean Chil.i SERVES 10 TO 15

I pouud dried IUlJIy buws 6 CIIpf chickeu swck -linblespoom (V: nick) buttel' Ilnblespool/ mi1lcedgnrlie Jj, ClIp diced olliou l 'h grcm ,hilies (fi°csh % CfJ1I1ICd), clJopped I pOlllld skill/us bOl/ehss elJickm breflSl, ftllc~I' cbopped

IV: Iflb/espoomgnJlllld cumin 1 Ulblespooll d,ojed o,oegnllO 110 21eflSpOfJllsgroll1ld blnck pepper Jj, tcnspOOIl wiJite peppcr 'l] blll/ clJ cilnl/t,oo, cbopped

Wash bcans, covcr with W:Hcr, and soak for 2 hours. Dra in . Place beans in large pot widl chicken stock. Bring to:t boi l. In sa ucepan , beat but ter and saute garlic, onion, and chilies for 5 minu tes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, and cila ntroo Lower heat to medium and cook, stirrin g occasionally, fo r approximately I Yl hours. Se rve with corn breado

Shd ...·, p 'Bisq'lI e SE RVE S 6 TO 8

Qllt 10%-01l1lCC CfJII cOlldcmed crmm o/mmbroum SOltP Q1Ie 10%-01/lICC CfJII cOlldemed cream o/clJic~,t1I SOliI' TII'o 12-01l11CC CfJ1/S tOllfl pomtcd milk

2 tfJb/espool/S butter Y: pou1Id c()oh:d sbrimp, peeled, deJ'eimd, flud cbopped DaslJ of Wo rccsurs/)iloe Sfl ll ce Dnsh o[Tnbflseo y. ClIp sIJcny, or 10 tflStt

In top of double boiler, heat soups, milk, and butter O\O cr boiling watero Add shrimp, Worccstcrshirc saucc, and T:lbasco. Stir in sherr}' [ 0 t:lste. Continue heatin g until desired temperature. Great served plain or over steamed rice.

22 • Soups (Old Sn/nds

S 11erded oAvocado 'Bouillon SERVES 6

TIIIO J O ~ -Olllltc (fI1/S

cOlldcmed

bee/brotb

JI/J ClIpS watcr V,

ClIp

slurry

2 rnb/espool/S cbopped fresb pnrsley Snit nlld pepper to tarte I meditlm nllocndo, pee/cd nlld finely diced

Heal broth and w31'e r to boi ling. Add sherry :lnd p:lrs1cy and season ro taste wi th sal r and pepper. Remove from hear and stir in avocado. Pour at once into heated bou illon cups. Garnish with avocado sl ices, if desired.

'The Lady's Chic/wit

~od/.e

S oup

SE RVES I; TO 10

Gll e 2~ - to 3-p(lIIl1d fry,,; wt lip 3'./: quarts wntc/' I ollioll, pce/cd I~

ro 2 unspOOI/S Italian

sens01l1llg

1 teaspoon it:lllon-peppcI' SCflSOllillg 3 cIOJ'csglll'lic, mil/ced 4 bny lenl!eS 3 cbickm bOllil/oll Ctlbcs Snit nlla peppcr to taste

Add all ingredients to ;\ pOL Cook until chicken is lender, about 35 ro 45 mi nutes. Remove chicken from pot and set aside to cool. ReJllove and discard bay leaves and onion, You should have approximately 3 quarts of stock, \o\'hen chicken is cool enough to rOllch, pick bones dean, discarding bones, skin, and cartilage. Set chicken aside, For the next step , rou will need: 2 ClipS sliced cm'rots 2 C/lpS sliccd CelCI), willl leafj

% CIIpgrnted PnnlleSflIJ cbeesc

g rcen tops 20 c" ps Il lIco(lked '"i...1f!J n ood/es 3 tnbtt'spm)1ls millcaf ji-uIJ pnrthy

.J

(opti{mal)

h ClIp hen II..,! crea m (OptiOllfll)

I!J Clip C{w{";/J!J sh/:rry SnIt nnd pepper to tnste

SO UP' • 23

Bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes, Add egg noodles and cook according to direcriolls on package. When noodles are done , add chicke n, parsley, cheese, cream, and sherry, Cook for another 2 minlites. Adjust seasoning if needed by adding salt and pepper. Enjoy along with a nice hm crusty loaf of French bread . If you arc watchi ng ca lories, you may leave oul the cheese and cream.

I' "I'

TIre 1...11(/) &

SOliS

Creamy Cheddar Soup SE RVES

1 SIIlflll 01/ ;011, cbopped 2lf11:ge pill/c1ltos, cbopped 3 rn!J/cspoollS buffer 3 rnblupoollS nll~p llrpose flol/l' l'h tIIpS cbicktn Slack

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TO

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I lh tIIpS Jmlj-nl/d-bn!f tIIp gmud sbnrp Chcddn r cbeuc Snit nnd gmul/d blnck peppcrro Ins/e Dnsb o}"cn)'Cllne pcpper (op /;ollnl)

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In a saucepan, same onion and pimentos in butter fo r 5 to 7 minutes. Blend in flour. Add stock :lIld haU:and -half. Cook umil th ick. Add cheese and stir until melted. Add salt and black pepper to !"aSIC , and cayenne if desired.

Sausage al1d Lentil Soup SERVES 8 TO 10

2 InbirspoollS olh,c 0;1 J PO/JIu( sn IISngc (eborizo, Polish, ac.)

7 Olllltes smoked 1m III, shredded 2 Inrgc 011;011$, chopped J InrgcgreCIJ bell pepper, chopped J lIudillm cnrror, diced 2 c101,ugnrlic, millud V! rmspooll groll1Jd wmill

Jif teaspo01l dried rh)'l1Ie 1 ba,)' len}" 8 to 9 tIIpS chicken stock Olle 16-0I111 CC cn ll pulfd tomatou, crllSbed Y.1 pOl/ud dried IClltils (l ilf ClIpS) 121n rge spiuac" ICfll'es, ClI( i1lto slll al/ pieces SnIt aud pepp,,' ro ((Iste

24 • Soups

fIlHi

Snlfll{f

Heat olive oil in a large saucepan over medium heat. Add sausage and cook until done. Remove sausage and place on a platter, allowing time to cool. When cool , slice sausage into Y.- inch sli ces. Discard ali but 2 tablespoons of drippings from pan . Rehear drippings and add ham, onion , green pepper, and carrot to the saucepan . Cover ~lI1d cook over medium heat for 15 minutes. Stir in garlic, cumin, thyme, and bay leaf. Cover and cook lor 5 more minutes. Add chicken stock, sliced sausage , tomatoes, and lentils. Cover and cook over low heat /01' 2 hours. As SOllP cooks, ski m off fat that rises to the top. After 2 hours turn off heat and discard bay lea t: Add spinach, salt, and pepper and let stand for 2 to 3 minutes before servi ng.

Shrimp or Lobster "Bisque SERVES

8 OltllceS cooked shrimp ol'lolmC/' ment 2 tablespoolls sherry, pillS ndditiollnl to t(lSle Plue!; o/thyme 3 to 4grecII olliollS witb tops, cbopped 2 tnblespoollS bl/ftc/'

~

TO 5

QIIC lO .l,frOII1lCC CllII {OlldClIsed /omllto SO IlP 1 SOI/p CllllIllC(I·S/t/'C olmilk Qlle IO J/.-oIlll ee CllII eOl/dmsed {I'Cll 111 o/II/I/SbI'Ollll/ soup 1 SOIlP (MIII/Cf/S/I/'C o/Ileal')' {ream Chopped jresh pnrsley,/or gnrllulJ

Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 tablt::spoons of sherry and the thyme. Saute on iolls in butter until soft:. Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes. In a separate bowl, combi ne tomato soup with milk and blend mushroom soup with cream. Combine the nvo SOt1P mixtures with the shrimp-lobster saute. Simmer over low hear for 3 to 5 minutes . Add more sherr}' to taste. Cool, then mix in blender until thick and smooth. To serve, re heat in a double boiler. Add more sherry to tasre and garnish with chopped parsley.

Soups • 25

Confederate 'Bean Soup SERVES 3 OR 4

11Jis is a great soup to ",ake wiJell YOII filld YOIlr1c1f lI'itlJ /efto,,(-,' baked beam. If yOIl dOIl't /)1II'j: leftol'ers, Bllsb's efllll1cd baked bealls lVo,.k wOliderjlll/y.

Y! pOll1lff Hillsllire Farms smoked sausflge, sliced ill nUlllds I/. illciJ tbick 2 slices bacIlli, diced 1 c101'egarlic, mil/ced 1 mediulII 01/;011, diced Ih grcCll bell pepper, diced (optiollal)

2 tflblespoollS blltter 2 ClIpS h:jtol'el' bflked bCfl1JS, or mu: 16-otf lJCe C(1Il 11mb's Bnked BCflIIS IY1 ClipS JJfI/f-allfi-JJfI/f

Saute sausage, bacon , gariic, onion , and pepper (if desired ) in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-and-half. In crease or decrease half-andhalf for preferred thickness. Serve with piping-hot corn bread.

C ream of o.A rtichohe Soup SERVES 6

Two 13Jj,-01I11U CflIIS anicboke bCflrts, chIJpped l Y1 ClipS chickCll stock 1 Clip cbopped IJII;rlll 4 tab/espoo1JS (0 stick) blltter

One lOJ/. -ollllce call COl/dwSl:d " 'cam ojlll tlsbl"OlJlII SO IIP Y; ClIp bcnl'y crcam Snlt nnd pepper to taste

Bring artichokes and chicke n stock to a boil. In a saucepan, saute onion in butter :H1d add to mixture. Gradually add ml1shroom soup to desired thickness . Slowly add cream, stirring constantly. Remove from )~ M(J The Lmly e- Sons heat. Add salt and pepper.

26 • Soups IIIld SlI /lIds

'fOll/ato TIi ll SOUp SERVES 6

3 ClIpS peclt:fl alllf diCl:dfn"sh tomatoes (or (mc 28-lIIm,': Cfln) J JJ/ed;1I 111 on;oll, chopped 2 ClIpS cbickw s(l)ck 1 tmspooll cboppedgadic I!J to 'h ClIp wlJ;te winc J tcaspoon lellloll -pc/,pO" sCflsO/ling

3 tablespoo ns cbopped fresb dill Jj, ClIp ImJ!'Y crmlll I;' wI' chopped fhsb parsley If. wpgmtcd Panl/csall cbuse SnIt alld conl"sel.vgrotllld blnci, pepper to tnsre

In a large pot , mix aU ingredients wgether except heavy crc:IITI , pa rsley, Parmesan , and salt and pepper. Cook over med ium heat about 30 minmes , until tomatoes :lre tender. Add cream, parsle)" and Parmesan cheese last. Season with salt and pepper to tastc . Simmer for about 10 minutcs . \"11' I!I The t ilt')' &- SO liS

Orange W alnut Salad w ith Sweet-and-So ",. TI.-essi.ng SE RVES 10 TO 11

SA LA D

3 SlJJall beads Bibb lettTlce, c/eallt:fl alln torll imo bite-si::.e pieces Jill poul/ds fresh spil/acb, cleaned llIuf tol"ll ;1If11 bire-s;=-e ph:ccs 3 om ll.!Jcs, pedt:d, s/:ctiolled, {Iliff seeded

Jh medi//III red 01liOIl, sliced nud sepamted illto rillgs .y. ClIp coarsely cbopped JIIa/lIl1ts 3 teaspoulls bTlrter

Combi ne lettuce, spi n:lch. oranges, and o ni on in a large bowl. In a saucepan, saute walnuts in butter lIntillightl~' browned. Add to lettuce mixnlre . Toss with Sweer-and-Sour Dressin g.

Snlnds • 27 SWHf,T · AND - SOUR DRE S S I NG

l'n ClIpS pegcrnbJe oil -v. ClIp l'ilJeg fll' Jil

I IJJ I IJJ I IJJ l 'l!

Clip Sllgnr

1'1:

ftffSp OOm sn It

teaspoollS ldc I'Y sud {caSpoolIS dry 1I/1ISfnrd tcnSpOl!1IS pnprika ftaspoollsgmtcd I1l1 i o/l

Combine all ingredients in a jar. Chill. Shake and serve o\'cr salad .

Jamie's Chicken Salad SERVES 6 TO R

'INs is Illy SOli Inm ie's rr.cipe. It's the belt! For n little l' ffI'jntjOll , fJ'y nddillg lI'nl'l flts nud en/wed mn "dnri" ornllges or grapes for n Hnwni in" tnnt:.

011(. 2Y.1- fo 3-pO/wd chicken Snlf, and peppet' to (nste

'lS Clip lIIaY/llllw ise

1/lllioll, fJllnl"fc/'cd

~

2 ribs pIllS 1 ClIp cbopped cdel'Y 4l1a rd-boilcd eggs, chopped 2 tW SpOOIlSJnm's Km ::.y MixedUp SnIt

2 to 3 rnblespool/S clJickw swclt

1 unsporm lemoll-pepper sensl/lling teaspoon pepper

Put the chicken in a large s{Ockpot along with salt, pepper, onio n, and celery stalks. Boil chicke n until well done . Reserve stock. Remove chicken from pot. Cool; re mO\'e skin and bones. Dice the chicken and combine it with chopped celery and eggs in a large bowl. Add remaining ingredients and mix well. (.J \; \; 'l1, c LlUI), f: SOliS

2.'i • So ups nll/( Sn lnds

Southem Shrimp Salad SE RVE S 6

2 tab/espo01lJ (more or/ess to mIte) Old Bay Shrimp Boil 2 pOl/luls shrimp, cleal/ed, peeled, alld dCI.eined I ClIp IIl1cooki:d whitt rice

I!J wp cbopped ol1ioll I!J &Ilp c/;oppe;dgm:1I olives

Pepper to mst,; I &Ilp mayollllaise:

Dissolve shrimp boil in 4 cups water and bring ro a boil. Add shrimp and boil 4 minutes; drain, reserving shrimp boil water. Chop shrimp inro bite-size: chunks and put on paper wwc!s; ser 3side to cool. In the reserved warer, boi l rice until tender for 15 to 20 minutes; drain rice in colande r. Let cool. Add onion, olives, 3nd pepper to ricc; stir in 11l3yonnaise. Add cooled, dry shrimp last. 1'1'1' -nec Lmly fro 501u

Geo lg ia Cmcher Sa lad SERVES 6

We serl'e fllis sn lnd lVith most of 0/11' senfood dislJt:s nt the ,'utallrnJJt. qllitegood ar all omdoor fish fi-y1 SI((lle mltille cmckers

I large /olllnro, Ji'l ei,f cbopped 3 greelJ olliollS, fi"c~)' c/}oppc:d

l ~s

also

IV: ClIpS mtl)"olilltlisc: 1 bm-d-boi/ed t:.!1!J, jim/y cbopped

Crush crackers. j\olix :lll ingredients together :lnd serve immedi:ltcly_

S%~~ds

• 29

'TI,e Lady's Coleslaw SERVES

Ar!'ROX!~I ..\TEl.Y

6

To me, tile see/·et to good sIan' is the way YOII 'li t yow- cabbage_ I /J(lJle fOll"d that I prefe/- ')(I/f of the cabbage coanely eiJopped i" a food proeessol- a lid half /)(Iud-sliced very fbi II. Use outside dad: gra" lea pes, too, for colol:

I/. tcaspOOI! contsdy grol/lld black

'i1 11t1l peppcr, cbopped 1gn:t1/ 011 iOll, cbopped Ih !rflge cnrrot, cbopped y, ClIp cbopped [resh pa nley MiJend cabbage M ClIp mayO/wnise Ih tt'flSP(I{/J1 jalle's Krnzy Mixed-

pepper 2 tablespoollS SIIonr I!. teaspoonlemoll-pepper senso/liug 1 rnblespofm wlJite Jlil/cgar

Up Snit: In food processor, gemly process bell pepper, onion, ca rrot, and parslc~l, being ctick) llllttc/·

1 pOlwdg rou1/d snmagc

2 slIInll 0IljOIlS, cbopped

Preheat oven to 350 degrees. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until tho r· oughly done, about 4 to 5 minutes; drain. Co mbine all ing redien ts except butter and pour inro C 3 .~scro l c cii .~ h . Dot rop with butter. Bake until bubbly, about 25 minutes. G \1 \' Tile LlUly & SOIU

73eef Stroganoff S ERVES

6 tab/upoom all-pll rposc fiollr .z; ClIp warcI· 4 tab/espoom (lh stick) blltta 2 poullds rOlllld steak 1 teaspoon H om e S~·nso 1/illg (sec pnge 160)

~

TO 6

QII C 10 JlrOlt11 CC call cOlldcm cd

cream o[m llsbroom SOliI' Om lO J;:.-Ollllce call cO lldc1J!Cfl French oniOIl soup 1 Clip sollr cream

Mix flour and water and set aside . Heat butter in a large, heavy skillet. Season steak with House Seasoning and cook until brown on both sides . Removc from pan ;md cut into thin strips. Add to p31l drippings cream of mushroom soup, French onion soup, 1 soup can watcr, and flour mixture. Simmer and stir co nstantly until thickened (if toO thick,

54 • Mnill COllrJrs

add a small amount of water), Add steak and si mmer for 45 minutes, Add sour cream and heat until bubbli ng. Serve over cooked noodles.

Cheeseburger Jl1eat Loaf and Sauce SERVES 6 1'0 8

2 p01llldsgrlllflld beef 2 !Carpool/! HOllse Scns(Jllillg (sec pnge 160) 1 mediI/III Ol/iOIl, c/mpped 1 lIIedilllll bell peppelj cbopped 1 ClIp gmted Cheddar ciJeeSt:

I/. Clip Worccstcrs/Jin: mllee 1 Clip SOIlI" cn'nm 1 ClIp erus"ed Ritz cl"flckers I tcnSpOOIl Lnunfs ScnJIIJlt:d Snit 8 to 10 slices wiJite brend

Preheat oven to 325 degrees. Mix alJ in gredients except bread slices well. Shape into loaf. Place loaf on l ,inch -deep jellr roll pall lined with white bread slices . Bake loaf for 45 to 60 minutes. The bread absorbs the grease and should be discarded after loans removed tram oven. SAUCE

01le lO J/, -ol//lte Cflll cOl/dcmed

cream o/mllshroom SOIlP

1 SOIfP 'CflII

mcnmn: o/milk

l 'i! wpsgmted CIJeddal' cbeese

Heat soup and milk over medium he:!!'; add cheese. Pour over meat loaf or pass at rhe table. I' tJ tJ TIle L.ady 6;- SO Il$

'Vea l. and Creamed SFinach SERVES .; T O 6

4 to () I'm/ scnllopini 1 c...fl!1, beat&ll 1 tenspooll HOllse Seasoning (see pngc 160)

1 sleelle/mlll (H/e 16-ollllce box JUt::. cmci:t:rs, crllslJui 3 {flb/upoollS olil'c oil Ih Clip wbite wille

Ment • 5S

I hllllt: OlliOIl, cbopped 1 bUllch [res" spillaeh, ,,-immed tit

~ ClIp "eaJ'y crcnm (optioll(ll) SnIt aud peppel- ro tam:

s!Cms, mah'd, nlld cJumed Ibm'otlgbly Between sheets of wax paper, pound veal inro Yi-inch-thick slices. Beat egg with HOllse Seasoning. Dip ,'cal in egg, then dip into Ritz cracker crumbs. Sau te in heated oi l for about 2 minutes on each side over medium heat. Pour wine inro pan and cook for another minute o r two. Remove veal. Add chopped onion and fresh spinach (0 p:lIl and saute until spinach is done , 2 ro 3 minutes (don't overcook )_ Add cream and continue to same for 1 more minute or until hot. Season with salt and pepper. Pour onto platter. Place veal on rap of spinach. Garnish as you wish and serve from the planer at the table. If you' re looking to Cllt back on calories, don't add rhe cream.

'Foolproof S tanding 'R,ih '1\qast S F.It Vl-.!'I 1'1 T U II

aile

S-pOlllld stnlldillg ,.,'1, I'lIfIst

1 tnblespooll HOllse Smsollillg (see page 160)

Follow this method for a rib roast that is lusciously browned on the outside and rare on the inside-regardless of size, Allow roast ro stand at roolll temperature for at least 1 hour. If roast is frozen, thaw COIllpletely; bring ro room temperatu re. Preheat oven ro 375 degrees. Rub roast with House Seasoning; place roast on rack in pan-rib side down, fan-y side up . Roast for 1 hOllr. Turn off oven. Leave roaSt in oven but do I/Ot opm OI't:ll dom'. Thirty 10 40 minutes before serving time, turn oven to 375 degrees and reheat roast. Important: Do nor remove roast or open oven door from time roast is pur in until ready to se rve. -0 -Q -Q TIle Lmly I':

SO ilS

56 •

,\1l1ill

Co urses

Swiss Steal< SEItVES 1

2 c/ol'esgar/ic, crtlS/;ed Oll/~ l4 VrOll1lCC taU diced tomatoes 1 mediul/I ollioll) Cltt imo m'ips 1 medium btU peppel; Cllt into sh'ips

1 rOl/lIdstcnk (approximately llh poullds) (sec Note) 1 t((lspoollgarlic powder Salt aud pepper to taste Flour for dustillg YJ ClIP veg etable oil

Cut steak into serving-size pieces. Season to tasre with garlic powder and salt and pepper. Oust me:!! with tlour. In he:!vy skillet, brown both sides ofmear in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and I tomato-can measure of water. Pour over steak and simmer ulltil meat is tender. Season to taste with addition:li salt and pepper. Him: This is good to cook in Crock-Pot on low tor a most fabulou s dinner. NOTE: To ensure tenderness, it is necessary to have the butcher run the round steak through a wbet.

'Fanner's "Pork Cho!,s S ERVE S l!

8 medium potMocs 'h meriiuIII 011;011 Salt and pepper to tn.ste W/;iu sall ee (sec I"ecipe below; )'011 may also usc y01I1" Uti'll ) I ClIp Illl-pm'pose fluur

2 fflblespoom Lnwl'Y)s Scn.sullcd Salt 8 CC1/fcr-CIIt pllrk c/;ops, IlbOllt Y.J

v.. illch thick Clip l'cgctnble oil

Preheat oven to 350 degrees. Pecl pot:noes; slice Vi inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; larer half the potatoes in a well -greased 15 x 10inch casserole dish . Sprinkle with salt and pepper to taste . Scatter half

Ment o 5 7

of onion sl ices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatOes with white sauct:. Cover casscrolc dish with plastic wrap and microwave for 5 minlltt:s on high or bake uncovered for IS minutes. Mix together flour and seaso ned sal t and dredge pork chops in flour mixture. Lig htly brown chops in vcgctablc oil. Do lIot cook thcm completely. As chops arc removed from frying pan, lay them o n top of po tatoes. Bake at 350 degrees for 45 to 60 minutes. The juices fro m the pork chops will drip down into [be potatoes. Delicious! WHITE SAUC E

8 mblespool/s (1 stick) butter 'h ClIp flll-purposc flow' 1 to 2 tCflSpOOI/S s(llt 'h to -X tmspooll peppel"

•

4 ClIpS milk Y; (.tip chopped fresh parsley or chil'f:s (optional)

Melt butter; remove from heat. Stir in flour; add salt and pepper. Rcturn to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring 10 a boi l over medium heat, stirring fre· quently. Reduce heat and simov.:: r 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parslr.:y or chives, if desired.

Steal< and Greens SERVE S 6

FOl' the best jlal)Or, YOI,

mllit m e at least thl"cc types ofgl'ccm-t"I"lIip, col/al'd, 1IIIISt(ll'd, nlld spillneh nrc nil good. Whcn yOIt brOll'1I thc flom ; Y0lt should stir it nbollt five millJltcs. (l alwnyt keep (I bnrch ill the ft·idge.)

11!J pOll/Ids becfflallk 01" roulld stenk, sliccd tbill 2 tablupoom l'cgctnblc oil 2 ClipS chopped onion 12 to IS wpsgreem, wnsJJed n lld cbopped

6 wps beef stock 5 fnblespo(lIIs (l J1 -p""pose flot//; brolllllt:d ill bot, dry skitla

5H • Mnill COllrus SEASON ING MIX

1 tablespoo/l paprika

~

2 teffSpOOIIS salr 2 tCffSPVOIIS dl'Y IIllIstard

iJ.J tCffSpOOIl g roll1ln black pepper

I/. teaspoon cnymm pepper

JiJ.J tCffSPOOJIS onio/l powdl:"

~

I tCffspoon garlic powner I teffSpOOII dried tl1Jme

ttnSPO(l1/ white pepper

tCffSpoolIgrolllln Clllll;n 1 tCffSPOOII ground g il/ger

Mi x toge ther seasonin g mix. Sprinkle 2 tablespoons on sliced steak, tossing 10 insure the meat is covered. (Set aside rem aining seasoning for bter lI SC . ) He:"!t hcavy 5·qllart Pori add oil. Brown seasoned Ille:lt 2 or 3 minmes, turning o nce. Add onion , rcst of seasoning mix , and Y: cup of each type of greens. Cook, scraping borwm of por ro clear all brown birs, for 5 to J 0 minutes. Add I ClIp stock, cover, and cook for 15 minutes. Add browned fl our and mix IIntil completely absorbed and no longer visible. Add remai ning stock and greens; bring 1"0 a boil, reduce heat, and cook until greens and mcat arc tender, about 20 min utes. Serve over creamy grits, ri ce, or with boiled new poratoes. Addi tional broth wou ld make it a great soup. However served, it needs a

good, cruSty bread . This is a sopping dish.

'The Lady's Ol7en-'1\qasted 'Ribs QIIC5-polllln slab porI' ribs 4 ttffSpOO1/S lilJuid smoke (nl'nilnblc ill n barrie fit grocer,Y store)

2 rcnspoollJ HOllSe Smsollillg (Jet: pag' 160) 2 tcnspoo1lS smsollcd snit

Preheat OVCIl to 325 degrees. Wash ri bs and drain. Rub e:lch side with liquid smoke , garlic powder, s:ll r, pepper, and seasoned salt. Rdrigerate for 4 fO 24 hours_ Roast uncovered for 1 Y: hours.

-

Mwr • 59

Sausage and grits S ERVE S 10

1 ClIp 1tIIcookr:dgn'ts 1 pOlwdgrolfl/d mumg t 1 Ql/iOll, cboppd Two 4 1/z-ozl1lce camgra/) cbilies, cboppi'd 8 tnblcspoom (J stick) [lI/tW'

2 e.!1!Js, bml(1l 2 CIIpsgrnted C/lCddnr cba sr 10 dnsiJes Tnbasco 1 teaspOOIl pnprikn If. ClIp cbopptd fresb pnrlle:~

Pn::he:H oven to 325 degrees, Cook grirs in 4 cups salted w:ller until thick, Saute sausage, breaking it into small pieces, Saure onion in sausage fat; drain , Add onion :lnd chi lies to sa usage , Add butter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixtu re, Pour into a 13 x 9-inch c:lsse role dish and garnish with additional small :lnlounts of cheese, cbilies, paprika, and parsley. Bake for I hour. Can be refriger.\ted up to 2 days before baking. Freezes well.

'Piggy 'Pudding SER VES 4 TO 5

TIJ;l is a great IIO-JUI! l'ccipe- 1I'0Ilderfitl for a brllllCb 01' SIl l/day-night SlIpper. 16Iill~' pork snl/mges 4 to 5 (nr( npples, peded, wred, nlld sliced

Qlle 7%-oll/lCt: pnc~'nge corn bread mix (pl'r:parc (mtW' nccordillg to directiol/s 011 pnckngc)

Preheat oven to 450 degrees. Cook sausages until done , piercing with fork ro leI our fax, Drain, then arrange in a 9 -inch square baking dish. L.-lyer sliced apples on top . Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup,

60 • Mflill COtlrJeJ

Southern 'Fried Chie/wn SE RVES 4

My Gralldmothc,' Pllttl fI/II'IIYS Sf! id ro srnsoll chickcn IIlId "CUII'II it to tile refrigerator fllld let it sit liS [OllgllS time permits, lit /cllst 2 to 3 bOlli" At the rcstlllll-l1lIt, we sensOlJ OItN with HOllsc SensOIi illg (md Lnw,J"s Sellsolled SlIlt. A/wIIYS use smllll ebiei:em. I find thllt II Dutcb OI'Ctl works but for frying c/,jckell,

Qlle 1- to 2 Y.rpotl1ld ciJicken, cut

3 el1!Js I!J cup water 2 CllpS sclJ:,'isillg flollr J teaspooll pepper

illtll pieces Crisco shor/wing fOl'j",Yiug

Bcat eggs with water. To just enough self-rising flour to coat all the chicken , add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (3 50°) until brown and crisp. Remember that dark meat requires lon ge r cooking time (about 13 to 14 minures, compared [0 8 to 10 minutes lor white meat).

C hie hen 'POl, 'Pie SERVES 6 TO 8

011e 1OJA-olmcc ell1l eOlldemed Cheddllr cbeese SOIlP Qlle lOY- -IIlmee (.(w condensed

er(.(J1II IIf celery soup liz Clip milk 1 chicken, skjllJlCd, cooked) bOllcd, rmd cubed 1 medium ollion, diced Om 1 O-lI ll1I ee package frozcn green peas (01' aile 8-lIlIlIce can, dmill ed)

3 carrots, sliced, cooked, nlld dmimd Salt aud pepper to taste 1 pnmy for top alld bottom (sec ncxt pagc) Butter to dot PffJtry

POl/ltry • 61

In a l:trge saucepan, heat soups and mi lk. Stir in chickell, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Pour into a paslry- lined 13 x 9 X 2-inch pan. Cur pastry for top into strips. La}1 over pic filling in a lattice style. Dot with butter. PASTRY

3 cups ail-purposc flou/' 1 tCfTSPOOIl mit y. tCfTSPOOII baking powdcr

J14 ClIp C"isco slJOJ·tcllillg le,: water

Sift togethe r flour, salt, and baking powder. Cut in shortening with pastry blender until pieces arc the size of small peas. Sprinklc 1 to 2 tablespoons orice water over part of mixture. Gentl}' toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing wir.h edge of hand three times across in both directions. With a floured rolling pin, roJi Out on floured surf.'lce. Roll from centcr to edge until Vs inch thick. ('/. I1lI ('/.

T /. o Lmly & Sons

Chichen 'B runswicl, Stew SERVES

Om 2 l!J -polllld f"),CI' OIlC 28'01l11CC enll Cl'lfs",:d tOlllntoes, swecrened wit/; I/J Clip SlIgar Olle 16-0111lce call c"mmed COl'li 1 ctlp kctclmp l!J ClIp pl'epm'ed /mrbeCJI c !fIIICC I tablcspOOlllif}lIid smoke

(j

TO 8

1 ollioll, cbopped 1 tablespooll IJillcga.1' 1 tnblcsplJ(JII Worecstel's/Jin: !nIlCC Salt allli peppel' to taste Celery mit to taste

(allfTilabic ill a bottle fltgl'occl'Y

store)

In a large pot, boi l chicken until meat fulls ofl'bonc, approximately 45 minutes; drain (reserve 1 ro 2 ClipS of srock) . Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients.

62 • /IIni" CI! urm

Simmer slowl y for about 30 minutcs, stirring often to prevent sticking. (Add alittlc bit of stock ifstew gets too thick. ) Serve over steamed rice. Q "(!J"(!J

1111.! Lad)' &

SIIIIS

73ahed :Hen and "Dressing Sf.RVES S TO 10

Qlle 6-potllld hen 410 6 ribs celery, CIIt illto ImlJc pieces 2 tflbh'spoom mit Ilflb/cspooll whole pcpperco1'1ls

4 bflY ICflves Iln'lJe ollioll, pceled Ilnd left wbole 3 cbickw bouillon CIIbes

Rem ove giblets rrom bird. Wash giblets and bird well , inside and our. Piace all ingredients including giblets in large pot, cover with watcr, and bring ro a boi l. Reduce heat and simmc.:r until render, approximately 2 to 2Y: hours. Skim fur rrom pot at end of cooking time . (Yo u will need ro reserve stock for stuffing and gravy.) In the mcantime , prcpare and cook corn bread. CORN BREAD

1 Clip self-rising comll/enl /11 ClIp self-risillg flollr 'l'I ClIp burtermilk

2 WS 2 tnblespoom I!egernblc oil

Preheat oven to 350 degrees. Combine :'Ill in gred ients :'I nd pour inro a greased sb:l.l1ow b:l.king dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. SOUT H E.RN C ORN BREAD STUffING

Corll b"cfl d 7 slices white hrend (dried ill wllrm OIlCII)

1 slecl'c srrltillc crach,s 2 cups chopped celery 1 fill:IJc 01lillll, cbllpped

Poult ry • 63

8 tabkspoo1lS ( I stick) "litter 7 wps stock rCJcrJled from cooking IJCII

1 teaspooll mit

1 teaspooll mge (optional) 1 tablespOlJ1/ poultry seasollil1g (optiol1a/) 5 eMS, beatcll

y. tmspOOlI pepper

Prehea t O\'en to 350 degrees. Crumble corn bread , dried wbite bread slices, and saltines; mix together and set aside . SaUTe chopped celery and onion in butter unril transparent, approximately 5 ro 10 minllles. Pour over corn bread miXTure. Add srock; mi x well and (aste; add salt, pepper, sage, and poultry seasoning. Add be:llen eggs and mix we ll. Reserve 2 heaping t;tblespoons of tbis mixture for the giblet gravy. Pour into a greased pan. Place bird on top of dressing and bake until dressing is done, about 45 minutes . Ifhcn browns roo quickl)', make a tent of foil and pl;tce ovcr bird. GIBLET GRAVY

4

ClIpS

stock resc1"t Jed from cooking

bt1l Giblersfi"om IJim (iil'O;gi=.ard, and /leek), cbopped 2 cbiekw bouillon cll brs 2 beaping mblespoollS ,""erl'ed IIIl cooked com bread stlfffillJ}

3 tnblespoons CIII'1/Starcb liJ Clip wid wnUr 1 bf1/·d-boj/cd cgg, Jliced SnIt (fnd pepper to mJte

IIItX

Bring stock to a boil along wilh giblets and th e meat that has been re moved from the neck. Add boui llon cubes :lnd raw stuffing mixture. Mix cornstarch with w;lte r and add to boi ling stock, stirrin g constantly. Reduce heat and continue to cook for 2 to 3 minut es. Add salt and pepper to taste, and add sli ced boiled egg. SC I"W with hen. Q Q Q

TIle L.ml )' e SQIIS

64 •

}.fili I' COIII'SCS

Chic!wn in W ine Sauce SERVES

41ft1lJe skillfm b01ldw cbickw breasts 6 OIIlJUS Swiss cbeese slices aile 101/'-0I1I/ee CfW condemed cr((J1Il of ehickw SOliI' ~ WI' white willc (more If desired)

.oj

SnIt alld peppel' to wstt: 1 Clip lJerb-jlfll'ored Pcpperidge

Farm stuffillg

1IIi,'l:J

el'/lshcd

4 tnblcspoollS ( % stick) butter,

melted

Preheat oven to 350 degrees. Place chicken in shallow buttered casserole . Layer cheese on top. Mix soup, wine, salt, and pepper, pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1% hours.

C hic!wn 'Pap rilw SERVES 6 T O 8

l1ft1:!!e 01lj01l, chopped 1 clol/egar/;c, mi1lced

4 rnblcspoollS oli,'e oil Om 4- to 5-pOZ/lld chicken, e/lt lip 2 tflblespoom pnprikfl

2 teaspoom snit II!J ClIpS IIIflter 1 CliP soltr crtam 1 t flblespoon fiJI-purpose flo ur Dumplillgs (opt i01lnl)

1 tcnspooll pepper

In a deep skillet over medium heat, brown onion and garlic in oil. Add chicken and brown a ll al l sides, about 10 minutes. Sprinkle paprika, pepper, and salt o n chicken. Turn meat once. Add water, cover, and simmer o n low heat for apprOXimately 30 minutes or unril meat is tender. Remove from liq uid. In a small bowl, mix sour cream, flour, and 1 cup of hot liquid from chickcn until smooth. Pour mixtlm.! into skillet and blend with relllaini ng liquid. Add dumplings if desired and heat through. This dish may be se rved over noodles or rice instcad of dumplings.

POl/ ftY.y • 65 DU MPLI NGS

1 umpooll m it lIS Clip Ula nT

3 eMs, bartell

3 ClIpS all-pllrpose flollY

Blend all ing rediems and mix well. D rop batrer b)' teaspoon fu ls inro boiling water. Cook about 10 minutes and drain. Rinse with cold water and drain again.

Chicken Georgia SERVf.S 4 TO 6

4 tnblCSpoolls (Y.? sticl.:) bu rter 4 sl.:i ll /~ss bon dcss chickell brmsf

2 tablcspoollS minced slml/ots I;' tenspooll sa lt

Imlpcs 1 ClIp slicui fi'csh lIltlShrooms

I;'

teaspoo1l peppel'

4 oll11cesgmted mo::znre/la chuse

Melt butter over medium beat. Add mushrooms and shallots and sprin kle wi th sal t and pepper. Cook 10 min utes. Add ch icken and cook 10 m in utes on each side, o r until render. Transfer chicken to pla n er and spri nkle with grated cheese. Top with m ushroom mixture. Cover ;'lI1d Jet stand 5 minu tes or un til cheese melts.

:Herbed Stuffed Chichen 'Breasts S f.IWf. S
O,U 4 VrOl/l/CC CflII 111115111'00111 piues, dmilll:n 1 Clip tlllWllken wbire rice

1 ClIp cboppen 011;011 8 tflblespoom (1 stick) bllrter

One

LO YrOll1lCC

Olle

lO J/. -Ollllet: CfllI

CflIl beefbrotb COllnCI/SI:n

French ollioll SOltp Preheat oven to 350 degrees. In saucepan over medium heat, saute onion in bll tter unti l almost" te nder. Remove from heat . Stir in broth, onion sou p, mushrooms, and uncooked rice. Pour into casserole dish. Bake fo r about 1 hour, or until done.

,,?\II ashed

Ta la I.aes

SERVES

10 lIIedi1l1l1 skill 011

8/0

'h

Clip

hot m ilk

ren 1/(111 pOlfitoN,

~

8 tnbhspoom (J slick) burter 'h ClIp SO li I' crt:fllll SnIt

fllln

peppa to lIwe

Sli ce potatoes Iii inch thi ck . Cook in boiling w:l.ter for 15 minutes or unti l fo rk-tender. \oVhip unpccJed cooked potatoes with electric mixe r; mix until ll1oder:m:ly smooth . Don't overbear Them; a lew lumps arc nice. Add hot mil k, butter, and sour cream. Sa lt and peppe r to taste. Wh ip until mixed. Adjust thickness by adding more mi lk, if desired.

I'

1"", G H ill Lady &- SO liS

.~ 6

• Vrgtl(lbftl (1,,11 Sidr Dillin

"Fresh Corn Scallop SERVES 6

6 ears jrtJh com

~

2 /nblespoom nll-plfrpoJe flo/lr

'h wp mia, ~ wp buttered dry brend crumbs

I unspOOtl mg nr I V. u nspoom snIt

teaspoon pepper

Preheat ove n to 375 degrees. Cut corn off cob, being carefu l nor to toO deep. This should make 2V: to 3 cups of corn. Combine corn, flour, sugar, sail, pepper, and milk. Sprinkle half the crumbs on:r bottom o f I -quart casserole dish. Add corn mixture . Bake cove red for 30 minutes. Remove cover and sprinkle with remaining crumbs. Bake un covered 20 minutes more. CUI

Sweet 'Potnto 'Balw SER \' ES 8

3 wI'sptdtd, cooken, fwd mnshed sweet potntotJ or ya ms

I WI' SlIgar 104 ClIp bl/tter, me/ud 2 ('l9s

I teaspooll pal/ilia I t cnsPOOll g l"Olilld Cill1lnllllll/

'A teaspooll grollu d IIIIt meg ~ ClIp lJenJ1y crenm, Im/[-mJd-lmlj; 0/' whole milk

Preheat o\'el1 to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixe r until smooth , Add cream ; mi x well. Pour into greased casserole dish. Add to pping. Bake for 2510 30 min ut es. TOPPIN G

I wp brown mgnr J ClIp IIInlnuts, , bopped

o ClIp nil-purpose flour 3 tnblespoom butter, melurl

Mix together widl fork ; sprinkle over tOp of casserole,

I'egetrlb!es alln Sine D;,I)Cs • 8 7

'Tomato 'Pie SERVE S 6

4 lomalocs, puled alld sliced 8 to 10 fresh basil lenJ!es, cbopped IJ.i ClIp cboppedgrcCII 011;011 Qlle 9-illch prebakcd deep-dish pic

Snit nlld pepper to lnste 2 wpsgrntcd 1Il0ZZlfrc/ln nmi Cheddnr cheese (combi/lcd ) 1 wp mny01l11flise

sIJc/1

Preheat oven [0 350 degrees. Layer toma[O slices, basil , and onion in pie shell. Add salt and pepper to taste. l\-lix together grated cheese and mayonnaise. Spread on top of tomatoes. Bake for 30 minutes or lImil lightly browned.

'B roccoli Casserole SERVES 2 TO 3

Olle lO-olf1lcc pneknge Jhu ll chopped broccoli 1 sll1a/l ollioll, cbopped 4 tnblespoollS ( '.1 stick) bllrtc/· '.1 Clip g mtl:d Cbeddar cbeese 'h wp crushed Ritz cmd'el"s

Ih wp cOlldcl/Scd c,-m lll oflllllJ/J room SImp

Y. Clip mnyO/mnise HOII It St(lSollillg (sec page 1(0) to taste

Prehc:u OVCIl to 350 degrees. Steam broccoli until limp , about 10 min · meso Remove from beat ; drain. Saute onion in butrer and add to broccoli. Add all remaining ingredients ; mix well. Pour ll1ixrure ilHo a casserole dish . Add lOpping. TOP PI NG

1 rnb/espo/lll bUfTcr, me/ted

Combine crackers and melted butter for rappi ng; sprinkle 011 rap of casse role. Bake for 20 ro 25 minutes. \') \') l!1 TIll! '- 1111)' [;. SU fiS

88 • VegcrflblcJ flud Side Dishu

Susan's 'Bahed 'Rice SEII.V ES

ollioll, cbopped 1 Iflt;Jj£ bell peppel; cbopped S tflblespoollS (J stic!) butter 4 or 5 cbickw b01lill01l cubes Ilflt;Jj£

~

1 Clip ullcooked JIIllire rice 2 ClIpS WaleI' GrOlfnd lilac!' pepper to taste

Preheat oven to 350 degrees. Saute onion :'Illd bell pepper in burter; add boui llon cubes. Stir umil dissolved. Combi ne rke and water and add to mixture. Pour into a 13 x 9- inch baking dish. Sprinkle with pepper. Bake for 45 minutes. Goes great with baked or fried chicken.

'Potato Casserole SEItVES 6

Leftover mmlJed porn tau work wonderflllly i1/ this ,·£tipe.

2 wps mnsbed potatocs 'lS Clip sOllr cream Home Srnsollillg (see page 160) to tflsre I sll/all O1Iiol1, sliced tbill

I smflll bell peppel; sliced tbill 8 rnblespoo1JS (J stick) butter

Ph wpsgmud Cheddar cluese 4 meniuIII POtlllOCS, cooked 6 slices bn Call, c(Joked crisp

Preheat oven to 350 degrees. Spread mashed para toes evenly on bottom of casserole dish. L.'yer sour crcam even ly over lOp. (Each tim e you :\dd a byer, sprinkle on a little House Sc:\soni ng.) Same onion and bell pepper in butter; e\'enl r byer over top of sour crea m. Next, layer with \12 cup Cheddar cheese. Sli ce poratoes and layCf o\'er cheese until top is completely covered with potatoes. Finally, top wirh remaining I cup cheese. Bake for 25 to 30 minmcs . Remove fi-om oven and crum ble bacon over top. {II 'G Q Til e Lml,. & SOliS

Vrgetnbles {II/d 5id( D ishes· 89

Creamed Com SERVES 3 TO 4

1 dozcn en rs fresh com 8 tnblcspoolIJ (1 stick) bl/tter

SnIt alld pepper to taste

Removc 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 ofbuner 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 link milk or water. Season with salt and pepper to taste . )~ T Il/! Lilli)' &- SQIIS

I' I'

'Pattypan Summer Squash Casserole SERVES 6

4 medi l/m whir.c pattypalJ SlImmer sqltnsb 2 small olliollJ, chopped 1 clovegnrlic, minced 4 tablespoons (;1 stick) bllfter 2 slices wbite brend

1 medillm bowl icc wa ter

1 eM Salt and peppe;' to taslt: 2 tnblr.spoollJ c/Jopped fmh parsley 1 CItP CYffck cr crt/mbs (or wough to CIll'er casserole)

Preheat oven to 35 0 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 our; chop finc. 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. Phtce in casserole dish or baking pan. Cove r top with cracker crumbs and dot with remaining bune r. Bake for 20 to 25 mi nutes, until the crumbs brown.

90 • Vrgetnblrs alld Side Dillus

:J-foppi,.' Jolt,. SE RVES 6 TO 8

J smnll bell pepper. cbopped GnJ"iic powder 10 Insle

2 ClIpS blnck-cyed pens. cookcd 2 ClipS cooked rice J i1IlfIl/ ollioll. chopped

Heat the black-eyed peas and add the ricc. Add remaining in gredients and cook an additional 10 to 15 minutes. Do not overcook, This dish is bcst if the bell pepper and onion still have a crunch to them. \',.1 \"/. Q

TIle Lw/,. & SO liS

oYWashed 'PotatDes witlt Sauteed oYWusltrooms SERVES (, TO II

8 tnblespoom (l nick) butter J CliP sliccdfi'esh mmln'OOlJl1 I/: Clip diccd onioll

2 rnh/espoOl/J cbopped fresb c/Jjpcs 1 c101'cgnr/ic. clJopped

J cup wbite willc (i ClIPS (about 2 pOll lids) diced /JClV potntoes YJ Clip s01lr cream

Smnll nlJlOll1It JIIbole milk

In a saucepan, melt butter and sa ute mushrooms, onion, chives, and garlic. Add wine: and simmer for abom 15 minutes. In a pot, boil potatoes unti l done; drain . Combine all ingredients and mix. Whip until thick and crcamy, Add mi lk for desi red consistency.

'Pi,.eapple Casserole SERV ES 8

1 Clip mgm"

6rnblcspooIJS nil-purpose flour

,

2 CIIpsgrntcd slmrp Cheddar

cheese

l'egunbles nlln Si de Dislus • 91

Two 20-olt1lCf: CfIIlS pineapple cJJ/fllh, rirn;lIed (reser l't6 tabh:spoomjllice)

1 ClIp Ritz cmcker crllmbs ( J stick) bl/tlel; melted

8 tablespoom

Prehc:lt oven to 350 degrees. In :t mixing bowl, combine slIg:lr and /lour. Gradll:llly stir in cheese. Add pineapple and stir well. Pour mixture into a greased C:lsscrole dish. Combine cracker crumbs, bUlIcr, and pineapple juice and spread on top of pincapple mixture. B:"Ike for 25 to 30 min lites o r until goldcn brown. TIle t(lliy 6- StillS

"")"iI""

Zi,echini Custard 'Bahe SERVES·I TO 6

4 tnblespf!Om (0 stick) lmtw; mdred 2 pOl/luls zlI cchi ll i, Cll t illto Slllnll pieces

3tws

o ClIp IIlldiltturi cl'aporntcd milk

I teaspoon imtnllf millced ollio/l 1 teaspoon WOJ"uste,-s!Jire salta

Dasb of liquid bot peppe,. Sflllct % teaspooll mit teaspooll pepper If; cllpgrnttri Pa'-lIlCsali cheese I/,

light ,,-ca JII 2 tablespoollS fille dry bren d crumbs (II.

Preheat oven to 350 degrees. In a large saucepan with a tight-fining lid, combine melted butter and zucchini. Cove r and cook over low heat, stirring occasio nally. until render (5 to 7 minutes). Remove from he:lt :lnc! set aside . Beat eggs with milk; add bread crum bs, o nio n, Worcestershire sauce, hot pepper sauce, sal t, pepper, and 2 tablespoo ns of rhe P:lrmesan. j...1ix well. Combine minur!;: with zucchini, stirring umil blend ed. Turn into a butTered i Y:- quarr casserole . Sprinkle top with remainin g Parm esan cheese. Bake uncovered fo r 35 to 40 minutes. If the dish has bC!;:l1 refri gerared , allow :lbout 10 minlll'es longc r baking timc.

92 • Vcgclilbles (I"d Sidr Dillm

'JV:,/.abagas SE II. \ 'ES 4 TO 6

eli"e Eastwood wns ill fm' dt' IIl1 e l' OIU II jghe wllilc he was l,cl'e jlJ Sal'allllnh filmillg Midnight in the Garden of Good ;lnd E\,jl. TImt particula r "ight, we Ilad rlltaimgns rm thc bllffi:t, He made a poillt to tell me tlmt he was a te11year-old boy the last rime be !Jad ta stcd ,bis wOllder/1I1 vr!lctnblc. H e snid tlmt he ,'eally enjoyed thclII ng ailJ after all thOle years, RJltabagns (!I'e a ",imer l'cgcrable, (lIld 110( nlways n1'ai/abk, SO cnjoy tlJCI/I whilc 1'011 en ll,

1 cJulIlk oj'strenk-o )-lenJl (approximately If.. pOlll/d)

(see Norc)

SnIt an d pcpper to mst f 1 I'IIfflhngn 2 tnblrspoollS hurte.r

Pi'lCh of SlIgar

Wash and cut streak-o' -lean to your liking, (You could usc ham hock or smoked wings or even cut-up bacon, but I just prefer streak-o'k an, ) Place in a pot with enough water to cook meat. Add sugar, salt, and pepper. The water will cook out, 50 it might be necessary to add morc during cooking, Cook meat while you prepare the rutabaga, Ped rutabaga and cut into cubes (as you would cur up potatoes for potato sal:td-abollt the s:nne size ), Add rutabaga to the meat; add more water jf needed, Cove r pot and cook until tender; thi s may take about 45 minutes , When dOlle, remo\'e from pot, add butter, and ser\'e, )'J );,1 tJ

Tlu:~

Lilily &- SOliS

Streak-a'-lean is \'ery similar w bacon, YOll ca n gct it from the butcher,

NOTE :

"Breads Z!,cc/,ini crJ read 13(Jlf(lIIn

'N.!.1113rem/

'[(IS),

'Rylls

'TIIIJlphill '73read

cBasic cBiscuil s

:)-{oeca!<es COni)' CO ni 'PCM

73 rcad

'Frilters

.;Motller s'1?glls Cheese 'Biscuits

Cmcklill' C Oni 'Bread 'Dutch "Bread 'l31/vIJa s "Beer 'B ;SCII ils Jlpples(lIIce 'Bread ~)-{erb COni

13read

'Pemllli 'Blltter 'Bread cgcrnble oil

3 c1tpsgratcd enlTots l 'h ClipS tI}(Jppcd pCCff1lS (optioll{/l)

Preheat oven to 350 degrees. 1.11 a large bowl , combine flour, sugar, baking soda, cinnamon, a.nd salt. Add eggs and vegetable oil and mix well; add carrots and pecans. Pour into three 9-inch round greased, floured pans. Bake for approximately 40 minutes. Removc from oven and cool for 5 minutes. Remove from pans, place on wax paper, and allow to cool complctely before frosting.

Cnil u nud Pier· 131 FROSTING

Gilt: 8-01l1lee package cream c!Jeese 8 tnblcspoollS ( J slick) blltter Qlle 16-01111e& box powdered sugar

1

teaspOOIl

l'nllil/a

Ih Clip ebopped pccnllS

Combine all ingredients except for mas and beat unti l fluft),. Stir in ~ l1.Il!t T Ile Lad)' &- SOliS nuts, Frost cake.

'Timnel of 'Fudge Ca lw SERVES 16 TO 20

% poulld (3 sticks) tmtlcr

2 wps nil-purpose flour

6 elJ.!Js l l;! wps sugnr

2 ClIpS cbopped wnlll/ltS 01" peen lIS

01lC

121;!-01l11CC CflII e1"Cflmy

double DuteIJ/ros/jug

Preheat oven to 350 degrees . Cream butter in large bowl on high speed. Add eggs one at a time, beating welL Add sugar gradually, creaming at high speed , until light and fluft),. Gradually add flour. By hand , stir in frosting mix and nuts until well blended, Pour batter in well-greased and floured Bundt pan . Bake for 60 to 65 minutes. Cool 2 hours before removing from pan, Cake will have a dr)" brownie-type crust and a moist center with a tunnel of fudge running through it.

Old-'Time Lemon "Cheesecahe" S ERVE S 16 TO 20

While the I-etipe cOllfaim /10 netl/a/ c/Jeese, SolltbC/'/len J)fIve referred to this dessert ns /emoll cJlf:tsecal:e fOl' gellernriom. Go fig"re!

132 • Dcsu rtJ

]liz sticks butter 2 cups stlg(l1' 311z cups nll-jJlII'pose flolll' 3~ UaspOOIlS

J cup mill.: 1 teaspooll l'allilla 6 egg JIIbitcs, btntCll

to

stiff peaks

bnking pOlllder

Preheat oven to 375 degrees, Cream butter; add sugar, Sift flour and baking powder together three times and add to butter alternately with milk and va nilla, Fold in egg whites , Bake in three g reased 8-incll round pans for 35 minutes, I C I NG

9 egg ),oll:s i Jh cups SlIgar

'li pouud (3 sti&~'s) blltter jllice nlld ::.cst of 4lcmoJ/S

Mix all ingredients together and cook in double boiler until thick, ap proximately 20 minutes. Allow cake ro cool. Spread k ing in between layers and on entire outside or cake .

CJ3etter 'Than Sex? l est S ERVES 15 TO 20

Qlle i8YrOllJlCC packnge cbocolate cake mix Qlle 14-01111&e call slI'eetened condensed milk Qlle 6-0111lce jar cnmmc/ or/)ot fudge topping

8 OllllCeS Cool Wbip 4 Skor calldy bal's, crusbed

Prepare cake according to directions and bake in 9 x 13-inch pan . Pierce warm cake all over with toothpick. Pour milk over cake. Pour caramel over cake. C hill. Before se rvi ng, top with whipped topping and sprinkle with crushed candy. I'" 17 tJJ Tile Lmly &- SOliS

C/lk" (Jud Pi" • 133

' Punch 'Bowl Cahe SE RVE S 16 TO 2 0

Qlle 18'/. -01I1lC& pad-age ydlow cake mix Two 3 111-0111lee p«eL-ngtI imt«111 llffllilln puddin!J mix

2 pillls SIT«lI'brrriu (crmb aile pillt, sliu Olle pim, «lid mix botb to!Jctb,I') Qlle 24- 0I111CC (01ll«iller Cool

Wbip (t/)(JlI'ul), orfrCJb

(prcpnn:d ncwl'dillg til iurrl"llcriom Oil 11I!x) Olle 20-01l1lCC call cr//Shed

whipped crcrull (J 'lum-' /Jelwy crc«1II wbipped with 1 cup

pineapple, drained

mgnr till uifJ)

6medilllll bnnnllns, sliud

Prepare cake in rwo 9 -inch round pans according to directions_ Put one layer of cake in the bottom of a punch bowl . Add half of the pudding, half of the pineapple, 3 sliced bananas, half of the strawberries, and half of the Cool Whip . Pm another layer of cake in punch bowl along with rC Ill:l ill ing pudding, pineapple, ban:lIl as, and strawberries. Top off with Cool Whip and spri nkle strawberf)' juice on top.

Chaco /aI.e 'PO Hl1d C"he SER V ES 16 TO 2 0

3 ClIpS mgnr 111 poulld (2 rrieks) b/lltcr 14 pOl/lin (J stick)

:5 cggs 3 ClipS enl'c flou,.

1II(I';'l'(ol'ill&

4 rnblcspoom CI,rno VI teaspooll mit VI t CflJPOOII Imhllg pOlllner 1 ClIp mill' 1 tnblcspofJII 1'«lIil/«

Preheat oven to 350 degrees. Mix sugar wirh butler and margarine; add eggs one a[ a time, beating afier each. Mix tOgether dry ingredients. Add dry ingredicnts alternately \\;rn milk to butle r mi xmre, beginning wi th fl our and end ing with flour. Add van illa. Bake in a greascd and fl oured rube pan 10 1' abom I hou r.

134 • Dwerll

<JOasy Coffee Calw SE RVES 12 1'0 IS

,/il'O

8-()1l1Jce cmu refrigerated

crescmt rolls

1 ClIp Sligar Two 8-01ll1ce packages CI'I:fIm cbeese, softtlled

1 tcn.spOOIl pallilla I eLll]' separated

Y.i ClIp cbopped pecalls

Preheat oven to 350 degrees . Spread one can of crescent rolls in bottom of 13 x 9-inch pan. Cream together r. Clip sugar, cream cheese , vanilla, and egg yolk . Spread mixture over rolls. Top with second package o f crescent raJ! dou gh. Beat egg whi te until froth y and spread on top . Sprinkle top with remaining sugar and nurs. Bake for 30 to 35 minutes .

oApplesauce Cupcahes I'IEI.D S APPROXIMATELY 2 !)OZ-EN

I eM 2 ClipS nil-purpose flOIl r Yi tmsporm .01'011 lld c/o!'es Y; tenspooll mIt l Yi tcnspoollsgrolllld Illfumg 1 tcnspoollgrollll d C;lIl1nlll011 l Yi sticks bllttcl; mdtcd

1 teaspoon pallilla 1 ClIp chopped pecfIllS l Yi CliPS SlIgar 1 ClIp misillS l Yi ClIpS bllt. applcSflttCe with 2 rcaspIJolIS bakillg soda· added

Preheat oven to 350 degrees. r\'lix above ingredients in bowl b)' hand except lor applesauce. Last, add hot applesauce and baking soda. Pour batter into paper-lined cupcake pans. Bake fo r 25 minutes or until done.

Cakes nllli l'i es • 135

Chocolate 'Damnation S EK.VES 15 TO 2()

One 19.8-011llCC package broll'l/ie

2 t'll.f]s, separated ~

JIIIX

12 Olmces semisweet c/Joco/ate CIlp strong black breJlled coffee

~

CII/, coffee /iqllwr 3 tnblespoollS SlIgar '(. ClIp ben!')' "'cam

Prepare brownie batter according to directions on box. Po ur into a greased 13 x 9 x 2-inch pan. Bake according to instructions on box. When cool, cut into squares and remove from pan. Clean pan thoroughly and grease once Illo re. Place brownies back in greased pan. Combine chocolate and coHee in top of d o uble boiler, and melt over boiling water. Remove from heat. Beat egg yolks and stir in small amount of chocolate mi xtu re; pour mixtun: into balance of chocolate mixture ; stir umil smooth. Stir in liqueur and set aside to cool. Beat egg whites until foam y; grad ually add sugar and beat until stiff. Whip t:rcalll ulltil stirr. Fo ld t: n;am into chocolate m ixture; fold in cBB whites . Pour filling over brownies . Cover with plastic wrap and chill 3 to 4 hours, until firm . Inve rt onto serving platter and drizzle on glaze . Let set and decorate with chocolate curls, if desired . CHOCOLATE GLAZE

4 ot/nees semisJlleet choco/Me

3 tnblcs/,oollS strOllg black brewed

coficc Combine chocolatc and coffee in doublc boiler. Heat until mdted . Stir well.

136 • Dwtrts

'Peanut 'Butter Cahe Sf.R VE S I ! TO 16

-x cup C,.iscosbm·ull illg

I ClIp nll-pmpoSt: flollr I ClIp pills 2 tnblespoom Sltgnr

1 cup plus 2 rlfblespoom milk 1~

3~

tenJpoom bnkillg powda Jj. tenspooll snlt

rClfSpO/lIIS l1f111illn

3 e.!1!Js

2 CIIpsgralm1ll cracker cnullbs Pi'If /lllt butter to mstc (/It lcnsr lh

CtlP; iftlsillg moyc, dt:crtns& s/)o,.t C/l i11.0 /Jy /III equ/ll /I "WIlli t) Preheat oven ro 375 degrees. Sift flour, sli ga r, baki ng powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla . Beat mixrure with electric mi xer on low until moistened, then beat on medium for 2 minut cs. Add eggs and beat for I minute. Bake in a greased 9 x 13-inch pan for 30 to 35 minufes. 00 not remove fro m pall. FROSTING

8 mblcspoom (1 Slick) blltter Ih CIfP milk

2 cups SlIgnr Ih ClIp C(/CO(I,

M ix all ingredients rogel her. H ear in a sallCl; pan and bring ro a boiJ.

Boil for 1 mi nute. Cool sli ghtly. With a wooden spoo n handle, poke a lew holes in the cake, then pom warm frosting over ir. ~

\'11\1 The LlItl)' & SO"s

'French Coconut 'Pie SE R\' ES 6 TO 1\

4 tnblcspl/om ( liz stick) hI/iter

1 tnblespoon nl/-purpose flollr

2 (.. /WI, bcnlm

JiJ ClIp mgm'

Cilk rsilll d 1';(1 • 137

1 Clip or 3

'11"01lIU(

call slJredded

1 wp m ilk

Qlle 9-jl/clJ IlIIbfJked pie s/Jell

cocon ut

Pn:h eal" oven to 400 degrees. Melt butter; add remaining ingredients. Pour int o pic shell. B::I kc lIntil firm , abom 45 to 60 minllles.

'Btl uerscotch lcasurc rice, boiling wa(c r, and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in condensed milk, butter, and raisins. Cook, stirring frequently, over boiling water unti l sli ghtly tllickened , about 20 minutes. Remove from heat and srir in van illa. Serve warm or cold. J!I J!I#

TIle Lml)' &

SOIlS

'Banana 'Pudding SERVES~ TO

]0

At tile r&ftam'flllt, [110 10llger p"eIel' tbe mel'illgllC toppillg bllt iI/tread like fresb n'bipped. Of eotll'Se, the puddillg must be vel') cold before )'011 add tile whipped eream. Otbe"lI'jse, the IVa I"mtl1 from the puddillg wi/l brenk d01l'1I the ;lIgredimfr o/the whipped ,,·mm.

y. (./Ip SlIgar 3 t(lblespoollS all-purpose flollr

1 teaspoon 1'(I1I ill(l. 4 tablespoons (0 Slick) b/ttte/,

2 ClIpS milk 3 egg yolks

3 lIIedillllt brl1la1lf1S, sliced

Vanilla I!'nft,-s

Mix together suga r and flour and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it ove r low to medium heat , stirring constantly until it thickens- do not leave it un attended. Slightly beat egg yolks alld temper with a slllall amount of the hot cLlstard; stir wel l. Add egg mixture to custard pot and cook 2

-

Or/JeY COII/fer iullS • 15 7

more minutes. Remove from heat and add vanina and butter. Let cool. In a 13 x 9-inch casserole dish, alternate puddin g, bananas, and wafers , beginning with pudding and ending with pudding. Add rapping, if desired. MERI NGUE TOPPING

3 egg whitfs II, tflUPOOII crm IJl oftn rtar

6 tnblcspoo1l5 SIIgnr 1 tempooll Ilflllilfn

Preheat oven ra 350 degrees. Beat egg whites with cream of tartar and sugar until srif1: Add vanilla. Spread over pudding mix ; completely seal around edge. Bake until desired brownness on top. \'1

\',J"M

TIle Lm/y 8-

SQ I IS

," 1. trmntsu. Sa.van-na. 11. "cr' S EllVE S 12 TO 16

2 dozell

IIlnctlrOlmS,

cnllllbled

Y.> CtlP bOIll"blm m" rum Y.> poulld (2 Hicks) buffer

1 cup SlIgar 6 eMs, scpnmtcd 2 OUII CCS l/llSJI'cctwed chocolate, melted

teaspoon I'allil/a Y.> CIlP chopped pecalls 1 dozm dOl/ble ladyjillgCl"S JI, Clip h Cfll'y creflm, whipped with 3 tab/cspooll5 sligar tllIt;/ stiff Y.>

Soak crumbled macaroons with bourbon or rum. Cream butter with sugar. Beat in li ghtly beate n egg yolks; add melted chocolate, vanilla, nuts, and macaroons. Beat egg whires until stiff; fold into chocolate mixture. Grease a springform pan; line with separated ladyfinge rs. Alternate layers of chocolate mixture with remaining ladyfingers . Chill overnight. Remove from pan and decorate with whipped cream .

ISS · Dmo'u

'Peach Cobbler SE RVES 8 TO

8 tffuft-spoolJs ( J stick) III/uti" J wp mgn"

J!. ClIp sdj-,.,'silJojloJlr ~ rllp milk

to

Qlle 28-01ll1CC call slicen penches ill syruPJ III/nrail/cd (Set Vnrinr;o/I)

Preheat ovcn to 350 degrees, Put butter in deep baking dish and place in oven 1'0 mdt, Mix suga r and flour; add milk slowly to prevent lumping, Pour over melted bUller. Do not sti r. Spoon fruit on rap, gently pourin g in syrup, Still do nor stir; batter will rise 1'0 top during baking, Bake fo r 30 to 45 minutes. Good with fresh whipped crea m or va nilla ice crcalll. When available, fresh fruit is wonder ful. Yo u Illay lise fresh bl uebe rries, strawberries, blackberries, cherries, apples, peaches, or pears. Simply clean, peel, and core 2 cups offi-uit and mix with I cup ofsllg:lr and I CLIp of warcr. In a saucepan, bri ng mixture 1'0 a boil and th en simlller for abOllt 10 minutes. Stir often , making sure sugar is completely d issolvcd. Substi tute this fo r the canned peaches. VAR. I ATION:

Coolzing 'Tips f rom 'The £ady 1. Unless specifically instructed [0 put your d ish in :\ cold o\'en to begi n baking, r ou should a/mays preheat the o\'en to the tClllpcr:l lure n:quin:rl. 2 . Always beat eggs before :ldding sugar, 3. Combin e dry ingn::dicnrs together when baking. 4. Add flOllr and mi lk to egg mixture altcnt:ltcly, beginning with fl o ur mi xtu re and ending with flour mixture for a lig hter (;Ike, muffin, o r bisc uit. 5 . To dim inan.: odor [Z'UIII culla rd:; bcillg cuuk-cd, add um: w'lshcd , unshelled pecan to rhe collards pot before turning the stove 011.

6. To determine whether an egg is fresh or not, place the uncracked egg in a g lass of water. If it 5inks to the botrom, it's fresh. [fit fl oats, throw it o m ! 7. To make fluffier scr:lInbkd eggs, beat in a small amou nt instead of milk .

OfW:llCr

S. lfbaking;\ doublc-crusr pic, brush top layer lightly wi th milk fc) r :\ shiny crust ; for :\ sweet crust, sprinkle with gr.:l.Ilulatcd su gar or a mixture of sugar and cinnamon; for a glazed crust, b rush liglllir with beaten egg. If you place dIe pie on a hor cookie sheet in the oven during preheating, it \\ill ensure that the bottom crust will bake throug h. 9.

call always substitute 17J cups all-purpose nom for 2 cups cake flour. YOll

10. No burrermilk? Add I teaspoon distilled white vin egar to I fresh milk; let SO llr for 5 minutes.

Cli p

160 • CooL'iug Tips/rom Th e Lndy

I I. Remember, 1Y2 cups corn syrup equals I cup sugar dissolvcd in Yl cup w;'ltr.:r. 12. To remove excess grease from soups, drop a kttuce leaf in and watch it absorb the grease. Rr.:peat until the desired amount is removed. Discard lettuce . 13. To kcep unused egg yolks fresh tor fmure Lise, place in bowl and cover with 2 tablespoons of oil. Thcy will relll:lin fresh for 4 to 5 days . 14. If you're Out of tomato juice, simply mix III cup tomato sa Lice and Y2 Cli p water to create I cup of tomato juice. 15. Jf yOll wam ro achieve a lighter texture in your b:lking, add a teaspoon of baking powder to any recipe calling for self-rising flour or self- rising cornmeal. 16 . Out of sweetened condensed mi lk? Make your own: Mix 6 cups whole milk with 4Yl cups sugar, 1 stick of butter, and 1 vanilla bean (or I tablespoon vanilla ). Cook over medium heat, reducing liquid, for I hOllr. Stir occasionally. Cool. Yields 4 Yl cups. This can be stored cove red in the refrigcraror for several weeks . Cur recipe in half for immediate Lise . 17. Red potatoes or " new" potatoes arc far superior for use in any potato recipe. For great convenience in preparing a variety of potato recipes, keep cooked red pmaroes in refrige rator at all times. They can be used on the spur of the moment for potato salad, hash browns, or French fries. They will keep at least a week in the refrigerator if they arc well drained. IS. In man)' of the recipes by T he Lady, YOll will find we make reference to our House Seasoning. The recipe is: 1 cup salt, ~ cup black pepper, and ~ cup garlic powder. Mix well. Store in shaker ncar stove fo r cOllve nience. 19 . If you're watching your fa t intake, you can try substituting low-fat cheese, mayonnaise, sour cream, etc. 20 . Never throwaway chicken stock; fresh vegct:lbJcs, such as peas, butte r beans, turnip greens, collards, and rutabagas, arc wondcrfill cooked in it. Srock may also be frozen for later usc in soups and sauces.

oAcknowledgments

To all my family, friends, staff, and guests who have give n their invaiu:\blc help in making this book and restaurant :l reality. My most heartfelt thanks goes out to each and everyone of you: Mildred C. Ambos, P:'lt Andres, Ernest Banky, Trina Bearden, Amy Beaver, John Berendt, Diane Berryh ill , Nancy Blood, Holly Bramley, Mike Carnahan , !:lillie Chabot', Dora Charles, Joshua Charpentier, Christina Cheves, Bob Chrisri:m , Todd ehmeo, Leroy Clayton, Becky Cohen, Theresa Lynn Crea, Roger Crews, Kevin Crumbley. Carolynn C. Cllndifl~ Janet' Oi Clrtudio, Jessie. Ruth Dixon, Amy Dupuy, Susan DUPll)'. Judge TOI11 Edenfield, Frances Finney, Felicia Gaines, Regina Gaincs-B:lkcr, David Ga~lnor, Lori:Ulnc Greenlee, Jean Grcgor}', Mari;l Griffin, Anll Sc huburger Hanso n, Captain Jud/, Helmcy, Corrie Waye Hiers, Do n Hiers, Earl "Bllbba" W. Hiers Jr., Elizabeth Hiers, Gknnis Hiers, Jill R. Hiers, C. McCall Holmes, Cathy Holmes, David Howard, Dion Hurd , l\.ance Jackson, Ineata " Jcllyroll" Jones , Jacklyn Miller, Sheila M. Mims, Jody Moyer, Karen Nangle, George A. Orr III, Kelley P. a rt , Peggy P. Orr, Jacqueline R. Patron , Michael Peay, Shell)' Pea~', Erick Pineda, Paul Powell , Jeanne Powers, Peggy Richardso n, Virginia K. Robertson, Helen Rooks, Bill Schumann, Esther Shave r, Kristen Shon, Clark Smith, Dorothy S. Smith, Steven P. Starl ing, Brendan Sweeney, Charlene Wagner, Suzette Dupuy Wagner, Denise \\fatson, Claire Watts, Chris White, r"telvin Williams, WiBie Wilson, and Mary Evelyn Young. I would especially like to thank the wonderftll care and considera· tion Random House has given me in transforming what sta rted off as a local collection of recipes into a national cookbook-it has been a dream come true. Since discovcring The Lady & Sons on a business trip, m)' editor, Pamela Cannon , hls worked tirelessly on the book's behalf, for which I thank her a thousand times over. I would also like

162 • i\(bUIll'/rflglllcllrs to express my gratitude to Beth Pearson, associate copy c hict~ for her cardilll), derailed job of overseeing the book's progress; Vicki Wong, senior designer, for her thoughtful design ideas; and art director Andy Carpenter, a fellow Southerner, who made the book jaeker corne to life.

Index

~ppc(i1.cr(s)

cold Black. Bcan Salsl, 15 Bobb(s Pimento Cheese, 15

anidlOke ($) C ream of Artkhokc SOIlP, 25 Shrimp and Artichnke lIake, 48-49 and Spinach Dip, 10

C reamy Roclucfor\ Di p, 1-1

lSplr.l.gUS

Garlic Cheese Spread, 13 Hcrhed C heese RDund, 12 Ital ia n Roasted Red Peppers, II Pickled Okrl Sa ndwi ches, 12 Quick Guaca mole·Spinach Dip, 13

Egg and Lemon Sauce , 109 Hot ASplrJgUS Dip, 4 Aum Glcnnis's Blo nde Brownies,

Shrimp Butler, I (l SOIuhwcSlcrn Dip, 1 1- 12 !:ill~\\'I)"'ry e hceM: Il;I1S, H

hm Artichoke

~nd

Spinach Dip, 10

Bacon WrJps, 9

Brie en Cmlile 1/ 1, 7-8 Brie en Crolue 1/2, 8 ChCC5C-StuffUS Dip,-\ Hot Cr.lb ClnlpC,-\

Mini Onion Quiches, 5 O ysters in th e ['JIIY Shell , 7 I'ccall,S lIJffcd Dales, 3 Samagc Balis, 5

Sesame Chi cken Strips, 6-7 South of the Border ;\-\ason-Dixon Dip,9 appk(s ) f\pplcsJUCC Bread, 101 Applesa uce Cupcake.l, 1.14

Baked, 153- 5-\ C3r:1.md Apple Ca ke wi th Car:ullcl Topping, I I 'J

Fritters, 98 Pi ggy !'uddillg, 5