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-G<::nrgilSaV3nnah. 3. ud)' & $om (RcsUUr.lI1t ) I. Dcen, l'.Iula H. ral'orite recipes of the ud}' & Her Friends. [I. Title. TX7 I S.2.S68DH 1998 MI.5975-dc21 97-4 156 1 Randolll House wcbsite address: www.randomhoUlic.com

Printed in the United SI:JICS of America on aci d·free paper ;1689 753 Booi.

D~isn

b}' Victori~ Wong

"nJe most d elloted mpporters and confidants o[my adult life ball, vem my Au1lt P'.!J.!J), and UlJde George Ort. It is to Aunt Pe.!J.!JY and in [olld memory o[my Uncle GeOl;ge tbat tbis book is most nf[cctilJlItftely dedicated.

cA 'Ngte from 'The £ady . . .

G rowi ng lip in Albany, Georgia , I used ro spend hours at a time in my Grandmother Paul's kitchen at River Bend. Grandmother Paul was a

wondcrflll cook, and she handed down her love of (Doking to her three daughters. Thq' in turn passed this Ion: on to me. My life has been surrounded by t he man)' wonderful cooks in my fa mily. and r have been blessed by them thro ug h t heir stories and t heir food. In 1989, newly divorced and unemployed, J was living in Savannah and was determined to succeed. Using t he cooking skills I learned as a chi ld, I invested Illy last IWO hundred doll ars in a catcring business that I started with my twO sons, Jamie and Bobby. I had decided to follow in my grandmother's footsteps. After a few years of local catering, high demand helped my small scale business evolve into T hc Lady & Sons Restaurant. My sons and I fimC[ion as owners, proprictors, chefs, and hosts. \Vc and o ur staff arc dedicated to providing the fines t home-cooked meals in an atmosphere of true Southern hospitality. I hope my story will inspire others to :lccept the challenges that life offers. M)' expe rience proves that whenever one door closes, another one always opens . I hope you will en joy these favorite recipes of mine . They have been cn::lted with love, sweat, and tears. There arc many people.: in our lives who deserve a g reat big thank )'ou fo r helping us produce t his book. They include o ur outstand ing staff, t he man)' wonderful customers who have passed t hrough our restaurant doors, the sma ll businesses in the area who have helped suppOrt us, and, of course, our dear f.lmi ly and friends.

vii; • A Note from TlJe Lady

If yOl! are lucky enough to be in the Savannah area, we would love for you (Q stop by the resta urant. Please visit us at: T he Lady & Sons 311 West Congress Street Savannah, GA 31401 (912) 233 -2600 If YOl! can't get to Savannah to sample the wonderful food at T he Lady & Sons, you can sti ll taste the dishes at home . The recipes in this book that we serve at our restaurant are fo llowed by: (111'

i/J

111t~

L(IIly &-

SOlIS

Additional copies of this book can be orde red by ca lling (800) 793BOOK.

· .. "And a 'Tribute from ']--fer Sons

Our lllmher, Paula H. Dccn, is a trlle symbol of strength and perst:verano.: . This book is a product of her twenty-hour workdays. It is her "third child," and she has nourished and cherished this book just as she has cared for her twO sons, in a way that otll~' 3. mother could do. This book spans many years and man~r jobs; from homemaker to bank teller to caterer to restaurant owner, our mom's dreams for the furure have come tflle . Thanks to ollr mother, these arc now the best days of ollr lives. \·Vc h:\\'c more pride in this lady than can possibly be imagined. She has our undying adoration and our commitment to tallow in her direction . Mother is a rcntarkablr.:: bd}'. We hope you enjoy her wondcrnll cookbook. We love you, Niom .

Jnmie and Bobby

Contents

c.A ~te from TIle fndy I vi i

... cAlld (I 'Trib lde frolll 'J-{er SOliS I ix

Il/traductioJ/ by ']01111 'Berel/(!t I xiii O-Appef,ize rs / 1 HOT .-\rrET1ZERS

COLD APPETIZE RS

3

10

SOIfPS ami Salads / 17 sours

19

SALADS

26

r:7\Ilain Courses / 35 FISH AND SHELLl'lSlI MEAT POULTRY

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49 60

'Vegetables and Side 'Dishes / 73 'Breads / 93

S auces, 'Dressings, and 'Preserves / 105 'Desse l-ts / 115

xij •

COllte/ItS

CAKES AND PIES

119

COOKIES AND BROWNIES OTH ER CONFECTIONS

IH 153

Cooking'lipsjrolll'lhefndy 1 159 v l clmollliedgl!lellts I 161

Index / 163

INTRODUCTION BY

John 'Berendt AUTHOR OF

IVI idnight in the Garden of Gooel and Evil

Friends planning a trip to Savannah usually ask me for travel rips, and I' m always happy fa oblige . Naturally, I suggest a walk through the city's twenty-two sumptuous garden squares and a visit to a few of the museum houses. I tell them not to leave Savannah without t:lking a shorr excursion to Bonaventure Cemetery, surely one of the most peaceful sanctuaries on earth, with its avenues of Jive oaks hung with Span ish muss and its romantic statuary set among flowering shrubs and gentle breezes from the meandering inland waterway. Theil I tel l them about food. I tick off a few of my favorite Savannah eating establishments: WilJi:1.IllS Seafood, where locals line up for shrimp, oysters, and crabs that arc hauled ofT fi shing boats at a dock a mere stone 's throw from tbe table; Johnny Harris, a tradition for special family occasions since rhe twenties and k.nown for its b3rbecued lam b sandwiches; Mrs. Wilkes's, one of America's true culinary landmarks, which lists itself in the phone book simply as " Wilkes L H Mrs, 107 W Jones Sr," and where lunch is still sen 'cd at big tables for ten in the o ld boardin ghouse Style. [ also tell Savannah-bound friends that ifrhe}' wam a sho rt course in the meanin g o f Southern cooking-the flavors, the ambience , indeed the ve(}' bmrt of Southern cooking-they should drop in at the L.1.dy & Sons. The Lady is a hugely popular downtown eatery that serves the whole gamut of Southern dishes and starts serving you steaming, fre sh-out-of.. the -oven cheese biscuits while you'rc waiting on line for a rable :1.nd then keeps a steady now coming to YOll all during your meal.

xiI'

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11I1I'l!d U U;1II1

P:'Ilila Deen is the gentle force behind the rcstalll':tn[ and the cookbook yOIl now ho ld in yo ur lmnds. Lucky YOll. South ern cooki ng is a hand -me-down :'Irt, :'Ind that 's how P;\ ula Deen c:unc into ir. Her grandf.lthcr drove a dry-cleanin g trll ck, but he knew all along he had a jewel in Paula's grandmother, because she w:\s a f:lIl laslic wok. So he bought her a hor-dog stand in Hapevill e, Georgia, in the cui)' forties, and put her to work, with Paula's morher waiting on rabies. They did so well they moved up to coumry steak and creamed potatoes. "The rcason I can remember rhey sen 'ed steak," says Paula , "is beca use one day a customer got fresh \\;th my mother, :'Ind she slapped him with a piece of steak." Paul a spent whole d ays in the kitchen with her grand mother, learning the techniqu es as well as the intention of Southern food. " Yo u have to understa nd ," she says, "Southern cooki ng comes from within. We show our love fo r someone through the kitchen, through food. We b:lke a pic o r a cake as a welcoming gift or as a show of su ppo rt in rou gh times. Southern cooking is comfort food . It's tlavorfld and ti ll ing, ;\ml it m:lkes you feel good." Aurhemic Southern food is not about pretension. " It docs not re quire a sophistic:t ted palate ," says Paula. "It's poor-Illan's food . Kids don't have to acqu ire a taste for it. They love it Irom the starr." And Southern food is distinctly Southern. "Nothin g'S flown in ," she says. " It's all home -grown. There 's no quail, no ph easa nt, no filet mignon, no foie gras, no truffles, no snails, no c:'lvi ar, and no crepes. Southern d ishes do not require split-second timing. They do not 'fdll ' in (he O\·e n. We don't go in for ornate pn:scmation , ei ther, or scul pted desserts. We JUSt beap food on the plate.'" Paula knows (har some aspects of Southern cookin g arc di sdained by o utsiders. "There arc some things we do that would make a French chef sick," she says . "'Like, for instance, the way we make red · e)'c g r:w)'-co unrry ham cooked in a skillet with water and strong cof· fcc. Bu t let the Fren ch chef taste it, and he'll get over bei ng sick rea l quick!" Southern cooks are proud of their cuisine , and the y arc not hesi tallt' to tell you tlut, st:lCkcd up against any other cookery, it comes out o n top. A.~ Paula says, with a wink to me , " I've never heard an ybody S;\y,

hltrod/lctiOIl • .1:1'

'Gee, golly, I can't wait to get up to New York so I can have some of that good Yankee food.' " The staples of classic Southern toad, as laid OLlt in this book, arc butter, sligar, salt, pepper, hot sallce, vinegar, ham hocks, and, to lay it on the line: fat. "\Ve can make concessions for the health-conscious," says Paula, " by doing things like using smoked turkey wings instead of ham hocks. But a better approach for weight watchers is to look at Southern food as a treat and jLlst go with it." Southern food is tied in with the Sollthern experience, which is a heady combination of good times and bad. Paula has had her share of both. She lived the life of a Southern princess for her first nineteen yearshappy, pampered , and carefree. Then her futher dropped dead , and four years later her mother died of a broken heart and bone cancer. Pallia had to go to work. She was head teller at a bank for a while until a bank robber pllt a b'llll to her head and she decided she wasn't cut au( for banking. vVirb her marriage coming ro an end and creditors closing in some years ago, Paula got into what she knew best: cooking . She took two hundred dollars and opened a service with her two sons and their girlfriends, wheeling hot lunches through office buildings in downtown Savannah. They called it the Bag Lady. Paula got LIp every morning at five o'clock and made 250 meals in her own kitchen-grilled chicken, lasagna, trio sandwiches, and custards, banana pudding, and fruit salad for dessert. "If the business hadn't made it, 1 was looking the Salvation Army square in the fucc," she says. But it did make it, and Paula's customers insisted she open a restaurant, which she did. "The day we opened," she recalis, "I was overdrawn at two banks, not just one. r didn't even have enough money for the parking meter. My banker called, and I said to him, 'Just let me open my doors.' He did, and the people came nooding in." And they still do. Businessmen, housewives, lawyers, students, tourists, and celebrities. The mayor is a regular customer. Paula has had to eX[elld her hours to accommodate all the business. Ms. Deen is an irresistible example of that extraordinary phenomenon of Southern womanhood, the steel magnolia. She is always appealing and gracious but possessed of an unf.1.iling survival instiner-a necessary character trait for a Southern cook to make it.

XI'i • /IltroducriOll

And make it, she has. Jf you go to Savannah, you can undcrstand the reason for it b}' sampling her famous cheese biscuits, her hoc cakes, hcr scnsational gooey butter cakes, and all the rest. Howcver, ifyoll C:lO't wait ri ll then, you don't have (0. Just follow rhe Lady's instructions on the following pages and you' l] know soon enough what all thc fuss is about. JOHN B ERENDT

Neill York ]anllar), 1998

cAppetizers HOT APPET I ZERS

'Peca l/·Stu!fed'Vales

Georgia Sugared creal/llis :)-{Ol v /spamglls
.:i l1jllj Oll ioll S(II/sage

QEiciles

callUS

Cheese-Slllffed d\ll lfsl,rooll1s Seswlle Cllickell Strips

Oysters ill the 'Pnt!)' S I,ell 'Brie ell Crolite H, 'Brie ell CrO!l te 1/2

501/1" of /he '73order dl. lasoll-'Vixoll '1);1'

'Baco" 1¥raps v lrticilOlw tllUlSpillllch 'Vit}

C OLD APPET I ZERS

Sinilll!, 13ulter I lll/iall 7{gllsted ~d 'Peppers SOIl /IIl I'es/em
,

2 • Apptti:ers

crickJed Ohm Smldwiches 'J-{erhed Crealll Cheese 'Rpll/u/ Qyick Guacallloie-Spill(lcfl 'Dip G(lrlic Cheese Spread Cream), ~T{qqlleforl 'Dip Strait/herr)' Cheese 'R.i'lg

13lack i3eml S(I/S(l 13obb)'s crill/elllO Cheese

'Pecan-Stuffed 'Da tes YIEL DS

Olle 8-01ll/cc box pitted rintes 30 pectin Imh>cs

AprROXI~ IAT ELY

30

10 to 12 slices bacon

Preheat oven to 400 degrees . Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece around each stuffed date and secure with a roothpick. Bake until bacon is crisp, 12 to 15 min utes. Drain and serve .

Georgia Suga red 'Peanu ts rlEI-DS 2 CUPS

1 Clip SIIgllr

II.! ClIp water

2 ClfpS raw shelled peaullts, ski liS 011 % tcnspOOll snIt

Preheat oven to 300 degrees. Dissolve sugar and salt in water in saucepan over medium heat. Add peanuts. Continue to cook, stirring frequently, until peanuts an: completely sugared (coated and no syrup left). Pour onto ungrcascd cookie sheet, spreading so that peanuts are separated as much as possible. Bake for approximately 30 minutes , stirring at 5-minuce intervals . Let cool and scrvc.

-.J • Apptli=trs

:Hot ,Asparagtls 'Dip n F. t.I)5 .> TO'; CU I' S

TIlIO

12-0111lee cam nspnrngllS

spcnrs

2 c/ovcsgarlie, cbopped Snit aud pepper to taste

II1J ClIpS mnJomJllise II1J c/lpslreslJlygrarcd Parmesnll ciJcese, plus additional for sprillklillg Prebe;\t oven to 350 degrees. Drai n and chop asparagus. Add ro re m:ti ning ingredients and mix; pOllr into baking dish. Bake for 20 ro 25 milllllCs umil slightly brown and bubbly. Remove from oven and sprin kl e with addi tional P:trmcs:lIl cheese. Ser\'c hor with lig h tl~, toasted French bread rounds.

;}-fot Crab Canape S ERVES 6 TO 8

Olle 8-01fllCC package "'mlll chuse, softellCd J faltlcspooll milk % Clip mnJomm ise 1'1: teaspoolls 1J0rseradish

8 011 1Ices trniJmen t, picked Iree of shell 2 raiJlespoollS cbopped ollioll !4 teaspooll gad;e snIt

Prehea t o\'e n ro 350 degrees. With an elecrric mixe r, mix all ingredients ill a bowl. Place mixture in ;\ shallow ovenproof casserole dish. Bake for 15 to 20 minures or mi crowave until warm (2 ro 3 minutes). Serve with crackers . Th is may be frozen for fiJture usc.

Hot Appcti:;rrJ • 5

Jl1ini Onion Qy,iches YlEl.DS 2 DOZEN

Jil ClIp c/'/lsbed mltillc crackers 4 tab/tspoom ('l1 stick) blltter,

2 eMs

mdud J ClIp cbopped grem ol1iol1 lI'itb

% teaspoOl1 mft

rops

I

Clip

milk

I I tcnsPOO1J peppel' J ClIp grated Swiss cbeue

2 tablcspoom blttter

Preheat oven to 300 degrees. Combine cracker crumbs and melted burter. Di vide crumbs among mini muffin tins that have been sprayed with no-stick cooking spray. Saute on ion for 10 minutes in 2 table spoons burrer. Cool, then divide evenly o n top of cracker crumbs. Beat eggs; add milk, salt, pepper, and Swiss cheese . Pour by spoonfuls on top of onio n in tins. Do not fill £0 wI', as they will run over. Bake until set, about 15 to 20 minutes. Do not overbake. May bc stored in refri gerator or freezer. Warm in oven before serving.

Sausage 'Balls YI E LDS AI'I'ItOXI.\IATEI.Y 3 DOZEN

3 ClfpS Bisfjllick 2 ClIpsgmtcd Cbcddar cbeesc

1 potllldfrcsbgrollll{{ SflflSagc (bot 01' mild)

Preheat O\'cn [Q 350 degrees. 1"1ix all ingredients together. If not moist enollgh, add a lirrle water. Form mixture into I -inch balls. Bake for 15 minutes. Drain on paper rowels. Serve warm. This freezes well before or after baking.

6 • Appr.ti::.crs

Cheese-Stuffed Jl1ushrooms YIELDS! DOZEN

24 fresb mllsbrooms, stems remOl'ed DI/e 1O-Ollll Ce pnc/mge frO='£1I cboppf:d spinnch 2 oil/ICes crea III cbeese 4 Ollll ceS fern cbeese

~

ClIp fi nciy cbopped grccn on ion wit" NJPS SnIt to tflStc 1 mpgl'll/ed Pnrmesan cbuse

Preheat oven to 350 degrees. Wipe mllshroom caps clean with a damp paper rowe l. T haw spinach in colander; sq ll eeze om as mll ch moisture as possible. In mixing bowl, com bine all ingredients except mushrooms :md Parmesan chcl!se. l\tlix well. Fill mushroom caps with mixture and place on a cookie sheet. Spri nkle Parmesan cheese on lOp. Bake for 15 to 20 min utes. Serve warm .

Sesa'me Chiclwn. Stdps SERV E S S TO 10

6 shJ/hss bOJ/e1ess cbickm brCflst Imlpes I wI' SOli), cl'enm 1 tfIblupoolI lemoll j ll ice, III' jllice of % lemoll 2 ttmpOllm cday mit 2tt:flspoom IVorCt'rtersbh'e sallCt'

~

reflSpooll mit ~ tenspoll/J peppCl' 2 c!ojlesglJ.dic, m inccd 1 wI' dry brend crumbs ~ C1IpSeSfl/IJC suds 4 tablespoo1ls ( ~ srick) bl/ucr, mcited

Lighlly grcase a 15 x lO -inch jelly roll pan . Cur chicken crosswise into Vl· inch srrips. I.n a large bowl, combine sour cream, lemon juice, celer)' sall', Worcestershire sauce, salt, peppe r, and garlic. Mix wel l. Add chicken to mixturc, coat well, and cO\'cr. Rcfrigerate at least 8 hours or overn igh t. Preheat oven ro 35 0 degrees . In med ium bowl, combine brcad crumbs and scsamc seeds . Remove chicken strips from sour cream mi xture. Roll in crumb mixture, coating evenly. Arr.mgc in sin-

Hot Appetizcrr • 7

gle layer in pn:pared pan. Spoon butter evenly over chicken . Bake for 40 to 45 minutes or until chicken is tender and golden brown. Serve with honey mustard.

Oysters i.n I;he 'Patty Shell rJE L D S :,0 PIE C ES

} tCflspoonlcmoll jllice 1 ClIp shelled frcsh oysters, drained and chopped Eigbt }-Ottllte prcbaked lIlillipicc1"1/sts or patty shells (approximately 3 incbcs ill size) Fresh pa.rsley, forgal"ll isb

Y1 pO/wd J/ltlS/)rooms, chopped 3 mVlespoo1Js burt&/" 3 tablespoollS all-purpose floT/r 1 ClIp milk Y1 teaspoon salt I/, teaspoon CelC1'J salt Peppel' to taste

Saute mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk; cook until smooth and thickened, stirring constantly. Add salt, celery s:'llt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up (about 5 minutes), stirring occasionally. Serve in mini-piecrusts or patty shells. If desired, garnish with parsley.

'Brie en emilte # 1 S E R VES H

1 sheet frozw puffpastry (package

comes lVit" 2 sheets) 1 tablespoon butter I/J ClIp chopped walnuts

tCflSPOOIJ ground Cillllnl1101l 1 small Jpbccl of Brie (8011l/ees) I;' Clip bl'OWII mgnl' 1 e.!1!J, beateJl I;';

Preheat oven to 375 degrees. Defrost one sheet of puff pastry for ap' proximately I S to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute walnuts in butter until golden brown, approximately 5 minutes.

8 • Appeti::.crs

Stir in cinnamon, coating nuts well. Place mixture on top of wheel of Brie. Sprinkle brown sugar over the mixture. CardllJly place pastry sheet over wheel of Brie (make sllre Brie is centered ). Gentl y pick Brie Li p with pastry hanging over edge and fold the pastry under Brie. Trim excess pastr}' with scissors so Brie lies flat, and seal all edges to prevent leakage. To give an extra-special look to the Brie, r like to Cllt the leftover pastry into heart shapes, flowers, etc., and place them onto the pastry on top of the Brie. Brush beaten egg over rap and sides of Brie, then pbce cutouts on top (the egg will secure them ); brush cutouts with egg. Place wrapped Brie on an ungreased cookie sheet and bake for 20 minutcs until pastry is goldcll brown. Serve with top-quality crackers.

'B de en C roil te #2 SERVES !!

I sheet f1'OZC1I pUff pastry (package C01/US /IIith 2 sheers) I tablespoon btl ttel' /,4

1 slIInllwhcei of Brie (80 1l1lces) Clip mspbel'l'y jam 2 e.£1!Js} beaten

'li

ClIp cbopped peal1ls or walnllts

Preheat oven to 375 degrees. Defrost one sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freeze r for later usc) . Melt butter in a saucepan over medium heat. Saute nuts in butter unti l golden brown, approximately 5 minutes . Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a " bundle ." Tic gathered pastry with kitchen/cooking string (tic string in th e form of a bow). Work with pastry until you are satisfied with the " bundle" shape. Place "bundle" on an ungre:lsed cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top·quality crackers.

Hot A ppeti=erl • 9

South of the <J3orde r dVlasoll-'D ixoll 'Dip \· rF.I. DS

Om

l S-01ll1tc ClJ lI

c!Jili

TlIIO S-o /w ee pnckages cream c/Jeesc, softelled

~

TO 5 CU I'S

2 wpsgrnted shnrp Cheddar cbeesc 3 g rceu ollioll tops, cbopped

Pn:he:lt O\'cn to 350 degrees. Heat chili in a saucepa n o\'er medium hcar for 5 minutes (or microwave for 2 to 3 minutcs). Press softened cream cheese in to the bottom of a I ih-quart casserole dish . Pour heat ed chi li ove r cream cheese and spri nkle gra ted cheese over tOp. Bake for approxim:ud y 20 minutes, unti l mixrure is hor and bubbly. Remove from ove n and top with chopped green onion rops. Se rve immediately with tortilla chips.

<J3acon 'Wraps Yle Ll)) 2 D O ZEN

J ClIp g ra ted Pnl'lllesnll cheese 2 tcnspoomgarlic snit or IH) lt'dc,. /2 slices ba coll

TlIIeuty-JOII I' 4 1!J -il/ch-10Ilg sesame /lrendsticks (olle package)

Pre heat O\'en to 350 degrees. I" lix Parmesan cheese with garlic salt or powder in a shallow bowl and set aside. Cut the slices of bacon in half so that each is approxi matel )' 5 inches long. Wrap one piece of bacon around a breadstick, startin g af one end o f breadstick and fi nishing at other end (1 find that b:lcon adheres to sesame breadsucks ben er than pbin brcadsticks). Place on a cookie sheet lined with parc hment paper. Repeat this process, using all of breadsticks. Bake for approximately }5 minutes, or llnril bacon is browned . Remove fro m cookie sheet and immediately roll bacon wraps in cheese mixture. Let cool and sen 'e at room temperature.

10 • Apprri:I'rs

J/rtic hohe and Spinach 'Dip YlEI.DS 3 CU I' S

011& Im/fofa JO-OlIIlCt: pa ckage frozen elm/lped sp;,wcb, tlmlJ'cd Two J3 %-OlfllCC enlls al·ticboke henrls, drnillcd and masbed

% Clip mrz),ollllflisc % Clip sour "'ea 1/1

II!J cttpsgrntcd Pn rmcsn Jl cheese Salt nl1d pepper f(J msre

Preheat o\'en to 350 deg.rees. Drain all water from spinach . l\otix all in gredients :md bake in greased casserole for 30 to 40 minutes. Sen 'e with buner crackcrs or bagel chips. 00(1 TI,e LfIIl )· Co SOliS

S hri.m p 'Bu.tler rlF.I. OS

,\rrIlOXI~IATF.U· ~

'ii p/JImd (2 slicks) butter, at room

fempernlllre llab/espO/II/ sberry 'h tCaspOfI1l /ellloll zest J teaspOOIi HOllse SUUDI/iug (sec pagc 160) lllice of I!J /email

CUI' S

Ca)'c1lllt pcPP'" //I taste Two 3-0111lCC packnges C/'mlll cberse, softened 2 fnbiespoolIJ cbopped O' lttl1l I pOI/lid sbrimp, shelled, dCl'cilled, and cooked

Add all ingrediems except shrimp to a tood processor. Process until well mixed. Drop in sh ri mp and process until either pureed or chopped to desired consistency. (This redpe can be pureed to the consistency of butter o r leli-with chunky pieces of shri mp .) Serve on crackers as an appetizer. It is also wonderfu l served on top of hat gri ls. ( If scrved with g.ril s, sprinkle grated Cheddar cheese over grits and shrimp butter. )

Cold Appe:tizt rs • /1

Italian <[{gasted ~d 'Peppers S ER VES 8

4 large mi bell peppel's J ClIp olille oil 2 to 3 c/ollcsgarlic, mineen J mblespooll dried bnsil, or Y! blllleh fresh S1/ ipped, c/C(fUCn bnsil

2 tmspoollS snit, or to taste Pille" Ofsttgfll' GyO/wn blnek peppel' to rnstc

Preheat oven to 450 degrees. Wash red bell peppers and bake until skin is charred ; turn periodically to ensure that the skin blackens on all sides. Remove peppers from O\'en and put into a paper sack. Fold the top ofthc sack over. Allow peppers to steam in the sack for 30 minutes to I hour. Peel the skin from the peppers; pull the peppers into strips, allowing the juice to drip into the bowl where the peppe rs will go. Toss the peppers with olive oi l, minced garlic, basil , salt, sugar, and pepper. Let stand for severa l hours. Serve peppers on slices of IuHan bread or as a side dish.

Southwestern 'Dip YlIlI , I> S 3 TO .. C U I' S

01le 16-01l1lee cnll ref ried befl1ls

One B-O/wee packnge (I'cam cheese 21nrgc tOIl/MoCS, diced 01le balfa! a lY!-OItllee pncknge of nried taco SCfl.JOllill.!) Olle 6-0111l ee carroll prepfll'i:ri fH'ocndo dip (sec Note 1/Cxr page)

01le 4-ol/1JCe eflll cbopped ripc

olives 1 Jlllnll ollioll, cbopped

One 4 IJrOll1lCe CiW eboppengreetl chilies

Layer in gredients in a 9 x 13-inch dish in the order given . Chill for several hours. Serve with tortilla chips.

12 •

I'lppeti~(I'i

NOTE: In place of the prepared m ix, )'OU may substitute 2 medium ri pe avocados, mashed and mixed with 2 tablespoons le mon juice, Yl [ea spoon salt, and Y4 teaspoon black pepper.

'Piclded Ohm Sandwiches YIELDS 20 TO H WHOLE SANDWICHES

Olle 24·01l1l CC loafsliced JIIIJite brend Oll t 8-01/1Ice pac/urge cream cbeese, softwed

Olle 16-o1mce jar pickled okm 1 Cltp fillely cbopped fresb parsle),

Remove crusts from bread. With a rolling pin, roJ[ slices vcry thin . Coat eac h slice with cream cheese and place an okra spear in center; roll up . Spread a light coat of cream cheese on each rolled-up sandwich ( I like to LIse my fingers to spread the cream cheese ). Roll sandwk h in fi nely chopped parsley. Cut in hal f, if desi red .

:J-fe.-bed Crea'Jn Cheese

~und

YIELDS 4 CUI'S

Two 8-011llce packages cream cbeesc, softeucd I CtlP cbopped fresb pnrsley .y. Clip grated Parmemll cbeese Iff ClIp chopped pille IlIltS 2 clol1csgnrlic, erllShed

I tablespoon dried basil tenspooll salt y, teaspoon pepper I!J ClIp o/ille oil 2 tablespoons blttter, melted 2 tnblespoom boiling water ~

Shape cream cheese inro a 5YI- inch circle on serving dish, making a slight wel l in center of circle; set aside. Combine parsley with rest of in gredients. Mix well. Spoon onto cream cheese round; garnish with fresh basil sprigs if desired . Cover and chill at least 2 hours. Serve with crackers or toasted pita triangles.

Cold

Appui~rrs

• 13

Qyicl< Guacamole-Spinach 'Dip YIELDS 2 CUI'S

I package dr.rguacamo/c dip mix (foulld i1J producc departmmts) 011 (, 8-o1/1JCc COlltaillcr soft cream cbusc

Onc IO-OllllCC package frozCIJ cbopped spinacb, rlmllled 1 laYfje tomato, findy cbopped

Combine guacamole mix and cream cheese . Squeeze excess liquid from spinach. Add to cheese mixture. Add tomato . Mix welt to CO Ill bine . Serve with tortilla. chips .

Garlic Cheese Spread YlEI.DS 2 CUI'S

Olle 8·o/lllcC package crcalJl cheese Olle 8-0ll1lCC jar Cbeez Wbiz J~ teaspoon ga.rlic potvdcr, 01" to taste

y, tcaspoon SCff.sollcd salt Ys teaspoon pepper

Combi nc atl ingredients and bcat \,~ th hand mixer for 2 minutes or until smooth. Serve with freshly toasted French bread.

14 • Appttize rJ

Creamy Cfl..9q
TIJis also maltes a wOllderfll 1drf'Ssjll!} for mlads.

'h ClIp crllmb/ed Roqllefort cbeese Olle 3 -01l1lee package crenm duese, softened Vz ClIp ma)'o/J1mise

1 tablespoo ll lellloll juice

1 {fIblupoo/J wim ~ cup SOllr (rca III

I,jllega l"

Blend Roqueforr and crcam cheese until smooth. Mix in remaining in gredients. Bear well. Chill tor 2 hours. Serve with vegetable crurli u; .

StralVbeny Cheese 'l{ing SERV ES Al'l'RO XJ.\I ,H EI.Y 20

lJ('al'd this JI.In,j" ollr gove/'/IO/' nlld Inrer presidellt Ji III Illy Cartel"s In 11(II' ir(: cheese dis" . His Fi rst Lndy, R OI(JIY'JII Carter, has beell "'edited for mnki II!] rlJis a famolls SOlltl"rll favorite. [ ' I'C

16 OI/1JCeJ sbarp Cheddar dues;;, grated One 3-01l1lce package crmlll cbccst, softened J,4 ClIp mayolI/lnist

1 small ollion, cbopped 1 cup cbopped pcentlS or wait/ illS 'h tcnSpOOIl g arlic snit or pOII'dl:" Ca)'CIII/e pepper to tnste 1 Clip srrnwberr), presel"l'eJ

Combine all ingredients except prescn'cs in a food processor or eketric mixer. (\l1ix thoroug hly and refrigerate for 2 10 3 hours. Scoop mixnlre OntO a plattcr. Usc your hands to mo ld minure into a ring formation ( I su ggest placi ng a sheer of wax paper bCl"wcen your hands :lnd rhe mixture to pre\'cnt melti ng ,md stickiness). Sprc:ld str.lwberry preservcs in eenter o f ring and serve with some good, buttery crackers.

Cold Appeti:ers • 15

'B lac" 'Bean Sa lsa SER VES ! 2

111'0 1S-olwee emu black berl1ls, ril1sea alia amilled Glle 17-01l1lee pnekage frozell wiJole-kernel corn) thawed 21f11lJe tomatoes, seeaed (lila cbopped 1 hHge ftl'OCflriO) peeled alia ehopped (optiol/fll)

1 small oiliOIl, ebopped ~ to ~ CltP cbopped fresb cilantro 3 to 4 tablespoons lime jltice I tablespoon red wine pil/egal' Salt fllld pepper to taste

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or morc lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

'Bobby's 'Pimento Cheese nELDS A PPROXIM A TELY 2 ';' TO 3

cu r s

Tlds is my SOIl Bobby)s OIVlI "ecipe for pimento cheese. It is a defillite [ avO/·ite.

Glle 3-0111lee package [I'CflIIt cbeese, softmed 1 ClIp grated sharp Cbeddar ebeese I Cl/pgmtcd Momerey Jaek cbeese Y1 Clip lIla),OIHlflise

111 teaspoon HOllSe SCflsollillg (sec pflge 160) 2 to 3 tablespoo1JS II/ashed pill/C1Itos 1 teaspoon g1'Jltcd all iOIl (optiol/al) Cracked black pepper to tflste

With an electric mixer, beat cream cheese until fluft),. Add remaining ingrcdients and beat until well blended.

Soups and Salads sou r s She Crab Soup ~(fsted ~d

'Pepper 5011 1)

Oyster St{"'111

"HII,ite 'Beall Ch ili Sh ri /lip 73isq lie

Sharied •.Avocado 'BollillUlI 771e wdy's Chicken 'N,godle Soup Creamy Cheddur Soup Sausage (/ud LeI/til .sOIlP Shrimp or Lobster 73isqllc COl/federate "Beall Soup Cream ojJl rricllOJw SOliI'

'Tomato 'Dill SOHp

SALADS

QUlIlge "\1la/lI l1/ Salad lIIilil Sweet-alld-Sollr 'Drcssillg

]mllie's Cllickell So/ad

SOllllJenl SlIrimp Salad

Georgia Crt/cker Salad

18 • SOllpJ finn SfI/flnl

'TIle Duly's Co feslalll Oriel/ tal Chicken Salad 'TIle Lady's -
'Potato-'Egg Salad Crmlberry Salad Cf3fllck-'Eyed 'Pea Safad

'-Esther's 'Dill Coleslaw c.Avocado Cilickell Salad COrlll/copia Sa/ad Cf3roccoli Salad ~(jsted

13eet S(l lad

S he Crab Soup SERVES 8

77Jis is (J traditio"al jnl'orite dOJl' II bere. We hoy to me ftmnlc cmb!, {mt you cn ll lise citbe1"mnlc OJ·femalc.

Olle 2-pol/ lld fisb hend

(prcfcrnb~1'

gY/mpc,.), C)'u,gil/!, nllfi senles l'I:mol't:d

1 medillm ollioll, pee/cd 2 ,-jbs celery, illcl1/liillg tops 111 tef/spooJl mIt liz tmspOf!ll wiJire peppel'

.y. ClIp c/Jopp cdO"ccll ollioll, with flipS

2 tcnsP{)(J1/S JlJil/ced garlic 4 tnb!cspoollS (i!J stick) lJllttcr

3 tnblcspoom nil-purpose flollr 1 Clip benpy cream J C1/ P J/I;tl: J poulld ' mument, picked free of ~

sbell ClIp sberry

Y! tt:fJSpoolI/cmOIl-pcppcr seasl/II/IID I cup fr,;sUy gmted PnrmCS(lII chew: I!J ClIp cbopped frob cbille!

To make fish .~rock, combine fish head, whole onion, celery, sa lt, and wh ile peppe r in a large pot. Cover wirh 4 ~ cups of waler. Bri ng pot to a boil, reduce beat, cover pot, and cook for 30 minutes. Remove lish from pot and allow to cool. Separate fis h into pieces that rese mb le picked crabmeat :H1d set aside. Discard cclery and onion from stock. Saute chopped green onion and garlic in buner umil tender. Stir in flollr, stirring until well blended. Slowly add 2 cups o f the fish stock, conrinuing to cook tlntil smooth and bubbl~t. Slowly add cream and milk . Stir in fish and crabmeat. Add sherry and lemon ·pepper se:lson · ing. Simmer lIntil piping hot; adjust seasoning (sherry, garlic, salt , and pepper) to taste . Serve in bowls topped with cheese and chives.

NOTE: YOII may freeze leftover fish srock lor filture lise. If YO ll wish, YOll may ski p preparing the fish srock and substitute 2 ClipS chicken stock.

10 • SO l/ pS /Hld SlIllIdJ

,%>osted. ~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

,~

TO

~

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)

~

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 c<'lrefu l not to ovcrproccss (don't let mixture become lllushy). Cut lip half the cabbagc into chunks and place in food processor. Process li ghtly (once ag<'lin, don't let cabbage become lllushy). Thinly slice remaining cabbage. Mix the c<'Ibbage rogether, adding the processed vegetables. Mix remaining ingredients together and allow 10 st;'lI1d lor <'I few minutes . Pour over slaw ingredients and toss . Chill lor at least :l.l1 hOllr. l!f l'"(J ·I1w Lml)' & SIJIIS

Oriental Chic/ten Sa lad SERVES 6

4 cooL'ed skililefi bOl/elm cbicL-r;u

brCflsts, diced J'i1 ClipS benll sprollts 1M ClipS S/WJI! pens '!. ClIp cboppedgrcclI ollioll y. ClIp vegetable oil 5 unsp/loIIS SO,Y sa II ce

1 teaspool/ o,.ot/lld gi IIger y, tt:nSpOOIl snit ~ tmspoO/J !JljJn,. III wp cbopped cder)' Olle 8-01l1lce call sliced wnter chestllllts, dmilled

30 • So ups

I IUn

Sn/nns

Combine chicken , bean sprouts, peas, and scallions. Make dressing lIsing oil , so)' sauce , ginger, salt, and sugar. Add to chicke n mixture . Add cd ery :l nd water chestn uts and mix: well. Serve chilled.

C[he Lady's Warm CPotato Salad SERVES

8 111cdi1lm raf potn toes Yo tIIp chopped fresh parslcy y, tIIp clJoppcdgrew ouion tops 1 ClIp ,hopped celery 3 lund-boilcd e...f{!JS, cbopped Yo ClIp cbopped bell pepper Yo Clip diced pimelllo

I ~

TO 12

1 teflSpoOIlIC1lloll-peppcr sensoning 2 tnblespoo1lS jall e's Kmzy Mixed· Up Salt

1 tnblespooll Dijon IIImtflrd Clip mayol/naise 1 Cttp SOli I' crenm

1(.

Boil potatoes with skins on for 10 to 15 minures, until render. Let cool just to the touch and cut into cubes . ln a large bowl, combine remain ing ingredicms. Add potatoes. Mix gently and se rve at room tempera tun:. l' l!I ~ Tile Lilli)' & SIJIIS

CPotato-Cf:gg Salad SERVES 8 TO 10

6 ClIpSdiccd 1/C1I' potatoes y. ClIp Italinll saiad dressjllg 1 rcnspo/III mir 1 cup diced celery y. Clip sliced grem ol1iom JIIith tops

4 bfl rd-boiled tggs, ciJoppcd J Clip mnyollllaise I,I.i ClIp sOl/r crea m 1 fCflSpOOIl dry 1II11ltnrd I,I.i teaspoon horseradisb

Boi l pOlatoes with skins o n for 15 to 20 min lites or until tender. Pom sa lad dressing over warm potatoes. Chill for abollt' 2 hOlli'S. Mix remaining ingredients and fold into potato mi xture.

Salads · 31

Cranberry Salad SE RV ES 7 TO 8

Olle 4-01l1Ie& Cllll crushed pimapple Olle 3-01/lICe package blae~' elmT)' Jdl-O

6 OUllceS raw cr(lIIbClTies, rimed 1 ClIp brokell peenlls

II! ClIp sligar

Drain pineapple and reserve juice. Add juice to Y2 cup hot water and heat to boiling. Soften Jcll-O in Yo cup cold water. Dissolve softened 1cll-0 in hot water-juice mixture . Let cool until it starts to set; dOll)r let tbe Jcll-O bardC/!. Put cranberries through a grinder. Add ground berries, pineapple, nurs, and sLIgar to cooled Jell -O mixture . Mix well, Pour into a bowl or mold. Refrigerate until completely set.

'B lack-'E)'ed 'Pea Salad SERVE S 8

Jff CtlP olipc oil Iff ClIP balsamic pinegar Iff ClIp mgm' 3 ClIpS black-eyed pms, cooked Il'ed bell peppClj seeded alld diced II! ClIp choppedgreC/! ollioll with tops I lm;ge tomato, diced

1 tablespo01l III illced fres" thyme 1 tablespooll millced fres" rosemary 4 tablespoollS III illced fresh parsley 2 tabiespo01lS minced fresb orega1l0 llm;ge ballana pepper (mild), seeded alld diced 1 bot grew peppel; seeded a1ld diced (optional)

J\·lix olive oil, vinegar, and sugar together and pour over the rest of ingredicnts. Mix well and chi ll. Use a slotted spoon to serve . ItS ItS ItS -nl c lAdy &- Suns

32 • SIJ llp S[lIld Sn lnds

'Esther's 'Dill Coleslaw SERVES 6 TO 8

Enhe,· SIJItI'er 011'111 one of the best bOlJk#ores ill ton>l1. H,,' store, E. SlJnl'cI"S, WITS aile of the fint pinus to carl'Y Illy cookbook. Not ollly is bet· stOJ"/:b ,·t nt, hilt so is hCJ' eoleslnll'!

J SIIIfIII hend cnblmgc, slm:dded Ih ClIp fillely ehopped Vidalia all iOIl 'IS ClIp HiddCII Valley Rallch Butterm ilk mlad d" willg (made a·s per direuiolll 011 tbe dl'y mix)

II! ClIp shredded emTots 2 tablespoollS ebopptd lresb dill

Mix all ingrcd ienrs togcther except dill. Place slaw in bowl and sprin · kle dill 0 11 top . C hill and serve .

"Avocado Chichen Salad S E RVES 8

For a ben utiflll p,·etClltntioll, I like to tilt tbe avocado ill half, em'eflilly scoop tbe lIIeat fi'ol/l the shell, It lid tbell stl/ff the sbcllll'ith the chickc/I salad. Ga,'* lIish lI';th d"cssillb and a lemoll Il'edgc,

3 ClIpS cool-cd, diced chickm 3 ClIps cooked white rice

2 al'ocndos, peeled, diced, (llld tosscd wit/} J tablespoon lellloll

jl/icc (to prellell t browning)

-x ClIp cbopped 01/ ;011 J wp ma),ollllaise 1 to 2 U(lsPOOIIS peppel' I teaspoon mit ~ ctlp cbopped fresb pa rsle),

Mix :'I ll ingred ients and chill . Pass with avocad o dressing.

Salads • 33 AVOCADO DRESSING YIELDS 2

curs I!J teaspoon WorccstCl'sbire sallce 'll ClIp cbopped OlliOll

1lal11t a"oendo, pec/ed and mashed with 2 tnb/espoom /emOIl jllice 1 ClIp IIwYOlwaisc I!J ClIp SOllr cream

2 c/ol'esgar/ie, millced 1 teaspoon snit Dasb of en)'emll: peppa

Place all ingredients in a food processor and blend until smooth . Chill and serve alongside chicken salad . Q "O"G -nil! lml,. & SV IIS

Cornucopia Salad SERVES 10 TO 12

1 hend lettllce (all)' parit:ry), washed, patted dry, alld tOni intI! piecH 1 ClIp dicedgrcell bell pepper I ClIp diced cdery 1 CIIp/roztJIgreell pens (ll1/wohd) Two 8-01l1lCC cam sliced water cbestnuts I ClIp Jres" cbopped J/lllS/)rooms

3 bmznllas, sliced Mid rossed ill Ih ClIp lemon jlliee 1 ClIp grated elmfdnr clJt:ne Jh ClIp misim % ClIp c/Jopped 1I11tS (peenm, wall/lIts, or sa/ted peMwts) % ClIp eJJoppedgrecn ollioll witb tops 10 to 12 slices baeou, crisply cooked

DRESSING

2 ~

mayollnaise ClIp SlIgar

ClipS

1 tablespoon white J1iJICgnJ"

In a large rectangular dish, layer salad ingredients in order listed, stopping after bananas. Mix dressi ng ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle layers of cheese, raisins , and nuts (combined ), chopped gree n onion , and bacon. Chill for 3 to 4 hours before serving. Itt -r;"O

Tile lfltly 6:- SUI/S

34 • SO l/pS flUri Snlrrris

'B roccoli Salad SE RVES 6 TO 8

1 bend broccoli 610 8 slicer cooked bncolI, crumbled 111 ClIp c"oppen red 0/1;011 'll Cltp misim (optiol/al) 8 ollllees sharp Cheddar cheese, Ctlt jlUo vC/-y small clJ/lllks

1 wp ma),OJlllaisc 2 tllblesporms Ilillcgar I;' ClIp mgar 1 wp Imil/ui cberry f/JlIllltoes

Trim offbrgc lcaves of broccoli. Remo\'e tough stalks at end and wash broccoli thoroughl y. Cur flo werets and stems inro bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins, and cheese. In a small bowl , combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently. l' t1 t1 -l1lc l.ml)' &- SOIts

'Rgasted 'Beet Salad S ER VES 6 T O 8

TilloI5 ih -otlllce calIS sliced beets, ,-illsed alld drain ed I'll CltpS cYllmblcd f eta cheese 'll ClIp pitted ripe (Ililles Ih CZlp cbopped ires" dill

-

11 Clip olil'c oil ;;. ClIp rice win e Jlin egar Salt, pepper, audgarlic powder to taste Das/; of In basco

Remove broiler tray from oven and coat with nonstick cooking spray_ Replace tray and preheat broiler. After beets arc d rained place on coated broiler tray. Place under hot broiler, turning every 2 to 3 minutes until edges start to brown, approximately to to 15 minutes. Remove beets from oven and allow to cool. Mix n:maining ingredients with cooled beets. Toss and serve.

-

...•

..•

cMain Courses F I S H AN D SHE L L FI S H

Low COIII/tr)' 'Boil '13lack 'Pepper Sf/rilJlp Savory Salmoll SOIlmmal, Crab Cakes Spicy Shimp mId 'Pa,;la Casserole Scallops Cha rleston COct/iid Scafood

Ca~'sc rolc

J\lJushroom-StHffed cnaked "R§d S lwppe r Sltrilllp allel Sca /lop 'Fmiche 'Fillet. of Sale 'Paprikn Shrimp with 1?,ice Shimp GWllbo Casserole

LelllOlI dVIacke rel Shrimp ami dvIllsllroo", Casserole ~d

Sllapper Stuffed witl/ Crab/lleat.

Shrimp (lllti v4rticlwke 'Bake

3 6 • MnilJ

COIIYS(J

MEAT

'BOllrlJOII13eef"Timder/O;II Old-'Ti me 'Beef S tew 'Basic j\IIea t Loaf 'Barbec ue-Style 'Pork C //Ops 'Pot ~C/s r. 'Pepper Steak 'BlIrgulldy 73eef ~as t S(I/!Suge-'T\ice Casserole 73eef Stroganoff Cheesebll rger j\ leat ioafaml Sa llce ' 11eal (!lui C rea med Spillacll 'Foolproof S tmu/i llg

1\J.b 1~as t

~lVi ss ~ / eak

'Farmer's 'Porh Chops Stcal< (/lui Greem 'The Latly's

Ovell-'1~tlSteti

'Ribs

Sausage mit' Grits 'Piggy i>lIdd i IIg

PO U LTRY

SO lltlWrJI 'T-ricd Chicken Chichell "Pot. "Pie Cllickell 13n lllswick Steltl 'Bahed 5{ell (md 'Dressillg CllichcJI i ll 'Hlillc Sa lice

Mnilj

CIlichell 'Pnprikn Chic!wlI Georgia :Herbed Stllffed CI,ichell 13reasts :Hol/e)' c;}nme :Hells

'Pec{l ll Cllickell CI,icfwlI (/mi

~ce

Casserole

ellichell ami 'Dulllpiiugs d'1arillated Comisll :Hells '}{erh·13aMd ell icMII ClIichell 'Erellsts ill SOliI' Cremll Sallce

'DlIck 'Ell rglll/Ci)' ellicMII Casserole

COl/rfl i

•

37

Low Country 'Boil SE ItVES 6

17Jis dish is il/digello,,! to Sn l'fllI1lf1!J find Oltl' lifestyle. Calliug lIP n dO::;ell fr iends for (I cookout is n great cnmal way to e1lfcrtnjIJ , especially if the food is cooked outside over nIl opell flallle (YOIl " " I also lISe (f portable gm fish cookC/') , 01lce tbe Lon' CO lllltl)' Boi/lm! bUll cooked {fnd d l'n j llcd, llike to

pom' it Ollt all

{f

table cOI>crcd lVith lIewspnpe/:

Cmb boil (2 afwater)

tcnSpOOIlS

12 small red

/l elll

per lJuart

potn toes

6 en rs fresb com 3 pOlmds fn:!h sln'imp (26 to 30 COlllit per pOl/l/d), I/Ilpedcd

Six 4-jllc/J pieccsgood smoked link sfll/mgt

Fill a large por with enough water to cover all ingredients . Add cr.J.b boil and heat until boiling . Adjust crab boi l to suit yo ur taste. When boiling, add pomtocs and sausage . Cook on medium heat for 20 min utes. Add corn and cook for an additional 10 minutes. Add shrimp and cook fo r no mo re than 3 minutes (do not o\'ercook! ). Drain and se rve Q l:t '0 The LfII/y & Sons with piping- hot bread :md icc-cold beer.

'Blach 'Pepper Shri1nl? SERVES (,

3 pOl/lids In:slJ slJI'impJ 1111 pcch-d 8 tablespoo/ls (J stiCk') butter 2 to3 tablesf!Ol/lls cboppedgarlic

4 tablespoolls frfSbly grolllld black

pepp,;,-

Preheat oven to 450 degrees. Wash and drain sh ri mp. Pl ace in a shallow baking pan. Melt butter in a saucepan . Add garlic and saute 3 to 4 minutes. Pour ove r shrimp and toss to coat . Pepper sh rimp until shrimp arc covered well . Bake lIntil pink (about 5 minutes), turn, bake a kw min-

40 • Mail) Courses

utes longer, and pepper again. This \\~ll not be good unless you usc a heavy hand with the pepper. Se rve with a fre sh garden salad and hot French bread. Dip bread in the pan juices for all extra trC:lt. III I~ l!f

Tilt! LUlly & SOliS

Savory Salmon SER VES 4

01le 2-polfnd .m ltllllll fillet HOllse ScnsolJi Jlg (see pflge 160) JIJice of 2lem om 1 medium Ortrllgc, sectioned find seeded J medium 01li0l1, slicNf fIJin 1 small red beIJ peppel; juliwlled 1 smalJ green bell peppel; j/lliel/ned

1 pint strflwbel"rics, eleaned and sliad 'h wp 1I'trfer ~ ClIp hOlley ~ ClIp c/Jopped !resh cherllil or baby dill 4 elOl'esgadic, millced 1 bl/Ileh cbipes, chopped

Preheat oven to 350 degrees. Place salmon fillet" on a fo il · lined pan . Season \,~th House Seasoning and lemon juice, then cover and sur· round fish with orange, onion , and red and green bell pepper. Mix strawberrics, watcr, hone}" chervil or dill, garlic, and chh·cs togcther. Pour evenly ovcr salmon. Cm·cr \\;th foil and pie rcc foil, allowing salmon to steam. Bake for 25 to 30 minutes. Se rve with rice.

Savannah

era be" hes

SERV ES 4 TO 6

1 pOl/1/d ernbmeat, pieL'ed free of shell If1 cup crushed Ritz emekers 3 green onio1lS,finely choppctf, witiJ tops 'h cup fil/dy cbopped bell peppel"

I/. wp ma)"o/wnisc

1 '119 1 teaspoo" lI'orce.fto·sbirc snuce ] teaspoon dr)' mustnrd Juiu: (If Ih lel/l/ll/ '/. tenspoon ga rlit powder

Fish

fllld

ShclljiJh • 41

Flo/Jrfill- nl/Sring cup pta/lilt oil

I rcaspooll salt

Ih

Drub of Cfl)'CllIlC pCppi:'"

Mix all ingredients togerher except flour and peanllt oil. Shape inco parries and dust with flour. P:l.I1fry in hot peanut oil over medium heat until browned, fo r 4 to 5 minutes. Flip and panfry other side until golden brown. TARTAR SAUCE

Y! Clip chopped grcCII (!IIiOIi Y! Clip choppen niU pickle

Y! tenspO(lJ/ H png' 160)

OIIS(

SensoIJillg (sec

/ Clip IIltl),oll1Jnisc In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasonin g and mix well. Serve alongside crab c:'Ikcs with lemon wedges_ I' ..,"(l Tile fAul ,. & SQIIS

Substinlle Yl cup capers for Yz cup piekles and add a dash of cayenne pepper. VAlUATION:

Spicl' Shri ....p and <Pasta Cassero le SERVE S H 2 CJ1!ls }1;1

cups IHIIFrl1ln-lJnlj'

I CIfP plain Jogllrr

YJ ctlpgl"lltcn Swiss dJet"se ~ ctlp c/"Ill/lbld icrn cheese YJ ctI/I cbopped frt'SIJ pnrslcy 1 tCilS/llIIIII d,-id bnsil, cl'!tsbcn

1 1t1H/IIWII (fried oregnllO, cntS/Jen 9 OllllCes nl/gel bnh- pnsrn, cooked 16 omltes mild snlsn, rbick nnn

dJlIII£:r 2 pOI/lifts shrimp, c1mlld, pet/en,

nud nCl'cillcn Ih Clip gl"llttn Mmlterey Jnek

,"em"

Preheat O\' CIl to 350 degrees" Grease a 12 x 8 -inch p:'ln or glass dish with butter. Combine eggs, half-and - hal/~ yogurt, S\\~Ss :'Ind feta cheeses, parsley, basil, and oregano in medium bowl; mix well. Spread half the pasta on bottom of prepared pan. Cover with salsa. Add half of

42 • MnilJ ClJurses

the shrimp. Cover with Monterey Jack cheese. Cover with remai nin g pasfl and shrimp . Spread egg mixrurc over top. Bake for 30 minutes o r until bubbly. Let stand for 10 mimllcs.

Scal/ops Charleston SERVE S

WJ pOll1lds fresh $((f scal/ops Salf (filii pepp;;r to fnste Ih rCflspoo1l gn d ie pOllldel' I/, ftf/SpOOn pnprika

Ctlp fi"dy cbopped [res" unsil Flou r for dusting .y. Ctlp sherry or dr;r ",hir;; wil/( J;j

~

1 slml/of, jilltl), cboppcd 8 o/IIlCts/res/) IIIUS"r/l01lls, qU" '" fered 2 tnblespoollS IlIfttCl' 3 tnblespoollS nil-purpose flol/l' I Ctlp grnud Gruyere elm:$(

Season scallops with salt, peppe r, garlic powder, papri ka, and basil. Dust sc:lllo ps with flo ur. Saute in a pan thaI' has been lighd)' coaxed with no nstick cooki ng spray and a Slllall amount of olive oil . Cook scallo ps o n bo th sides until browned. Remove sca llo ps from pan. To rhe drippings in the pan, add sherry, shallots, and mushrooms; cook for ap· proxi mately 3 to 4 minutes. In a separate sauccp:lI1, melt butter ovcr medium heat and add 3 tablespoons flour. Mix well and cook for 2 mi nutes over low heat, sti rring consflnd y. Po ur shallots, mushroo ms, and liquid fro m scallops into flour mixture. Mi x well. Stir scallo ps into sauce. ( If roo thick, you can thin with clam juice or fish or chicken slOck. ) Transfer to four indi\'iduaJ bakin g dishes, top with cheese, and broil for 1 minut c, until browned . Se n 'c with wi ld rice.

Fish fllld SIJClljlrb • 43

'Deviled Seafood Casserole 11;1 pOll/ufs shrimp, clCfllled, pccled, ami del'eilled 1 pou1/d fmb sen scallops 12 mblespoom (1 1;1 sticks) butter Glle 1-poulld !)addock jilJet ~ Clip pillS J tablespoon all-pIII-posc flallr / ClIp el'apomted milk 1 ClIp c(Jllsammc or bcefbrotb 2 mblcspoolls comstarcb l"j ClIp milk

1 teaspooll garlic pOHld!:r 1 tablespo01l borsemdisb ~

tCflspaoll salt 1 tcaspoon soy sauce 2 tablespfJOlls cbopped fresb pa/-sley 1 tablespooll Worcestersbirc sallce 1 teaspoall dry II/J1Jtard Yo teaspoon mywllc peppel" 1 rnblcspooll /ClIIOII juice 4 tcaspoom kete/JIIP lh ClIp SIJCITY

Preheat oven to 400 degrees_ Saute shrimp and scallops in 4 tablespoons butter [or 3 to 5 minutcs, until tcnder. In a sa ucep:Hl, steam fish in small amount of water for 3 minutes, until tender, and Cllt into bitesize pieces. [n a saucepan, melt remaining 8 [ablt:spoolls butter; add flour and evaporated milk; mix and add consomme . Cook over medium heat until thick. Mix cornstarch in Y, cup of milk and add remaining ingredierlts except sherry_Add to sauce and stir well. Add seafood and stir in sherry. Pour into a casserole and bake for 30 min utes .

;JItJll shroom.-S tuffecl 'Bahecl

~cl

Snappe r

SER VES ..

'n pl/1IIId frcs" 1I1I1S/),"001l1S, 0/" 0/1& 8-0/lIlCC call stems a1lf1 pieces 4 tabiespOtJlls ( ~ stick) bllfter y; ClIp jilleZ)' cbopped celery 5 tablespoo1/s minced 01liOli Glle 8-01l11CC C111I 'I'atc,- cbesl1llltsJ flmilled a/ld cboppcfl Y; wp soft [,rcafl cl"tlmbs 1 CM, lightly bcatclI

1 (ilbiespooll so)' In lice 1 mblespoo/l cbopped fl"csb pal'slc), Salt !llId peppel- f(J tfl.SU Twa 2'h-polllld OJ'ell-rCllflY wllille red SIlllppel"s,bltttcd, sCllicd, alld elca/led Y; wI' dry white willc 'l4 wp water

Pn:heat" oven to 350 degrees. Rinse , pat dry, and finely chop y~ pound Illushrooms. Quarter remain ing mushrooms or drain cann ed mush· rooms. Set" aside. In a small skillet, melt 2 tablespoons butter; add ecl er}' and 3 tablespoons of the onion. Same for 5 minllles . Combine sauteed ce lery mi xrure with mushrooms, water cilesmms, bread crumbs, egg, soy sauce, parsley, and salt and pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish \",ith salt and pepper. Place in a large baking dish. Dor with remaining 2 tablespoons ofbu rter, 2 tablespoons onion, the wine, :md water. Bake uncO\'e red for 45 to 50 minutes. B35te occasionally. Test wirh a fork. When fish flakes, it's done .

Shrimp and Sea nop 'Frafc he SERVES 4

111 Clip Cl"1:/ll/:fi'aich~ J pmllld shrimp) c/mlled) peeled, nl/d dCI'I:il/ cd 1 pO//IId /ruh s~n smflops 4 tfl/JIespoo1lS (Ih stick) bl/ttcr Jllicc oj' llclI/ olI

3 clOllcsgadic, mil/ ced 1 tablespooll coglla c or will/: I tablespooll cor1lStnrcb 2 rablcspo(IIlS fish or chickm s((/ck 4 sprigs fresh basil

C REI\IE FRAi cHE

1 Cltp hen llY crenm

2 mblcspoollS SO l/I' CI'Cflm

Prepare creme frai che ahead of time by combining heavy cre:lI11 and sour cream. Con' r with plastic wrap:md let stand at room temperature for 12 to 24 hours. Clean and devcin shrimp, tc-avi ng tails on. Pat scallops dry with paper towels. Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter -and saute until scallops arc op:lque, 3 ro 4 minutes per side . Remove to :l W:lr"!l1 p!:ltter. Add cognac or wine to pan juice. Dissolve cornstarch in stock :lnd add along with creme tra1che (0 pan . Simmer until thicke ned . POllr sa uce over shellfish and garnish with basil spri gs .

Fish alln Shcl/jirIJ • 45

'Fillet of Sole 'Paprilw SE RVES 3 TO

~

1 tablespooll nil-purpose flollr jl/icc 0/ In hlllOn In teaspooll pnprika Salt alld pepper to tnste

Ph pottnds fillct o/sole 1 oll ioll, sliced tbill I CtiP sO/lr cream %ClIp white tnb/e wille

Preheat oven (0 375 degrees. Arrange fillets in :I greased shallow baking dish. Cove r with o nion slices . Blend sOllr cream, wine , flour, lemon juice, and seasonings and pour over entire baking dish. Bake for about 25 minutes, or until fi sh is tender.

S hrimp w ith 'Rice SERVE S 1\

Two 6-0Ill/l:e boxes Ullclc Bw's IOllg-gmill alld wild rice 2 pOl/llds sIJl-imp, cleal/cd, peckd, alld dellclllcd 1 oll ioll, diccd nud salltred ill 2 tablcspoollS /lIItter 1 bell peppel; chopped

Two lO Y. -ollllce calIS cOlldclISed cream o/mushroom SOItP 16 ollllcesgmted Cheddar cheese; reserl'e In cup for top 1 ({Ib/upooll Worccsters/)in; Sfl.llee In tcnspOOll dry IIIl1stn l-d

Remove seasoning mix from rice ; do not use _ Cook rice as directed on box. Preheat oven to 375 degrees. l\ilix rice wilh remaining ingredients in a baking dish and sprinkle rese rved cheese on wp . Bake for 45 minutes .

46 • i\/nill CQ unts

51..-;1"p G1I1nbo Casserole S ERVE S (,

17Jis SOlltIJC- J"/l dish /lSI/ally is pl·cpa,.cd alld sen'cd i /l a1/ i 1'011 skillct, b'lt lIIay be cooked ill a ft'yi1/g pa1/ "'ith a/l ovenpl'oo! /mlld/e.

1 Clip finely cbopped 011 ;011 1 cup finely chopped celery 2 tablespoons olil'e oil Qlle 14 1/rO IIlJCC eml diced tOll/moes 2 bay lenJ1cs Jh teaspooll dried thyme Qlle 10-011 lICC pac/urge frozc ll Cllt okm

I tCf1spooll/ewoll-pepper seasoning

l Yz

tcnSpOOIlS HOllSe Scnsoll illg

(scc pa~qc 160) I (liP chickell orftslJ st/lck 2 ClIpS sIJrimpJ c/ca1/Cd, pceled, nl/d dCl,ejllcd

In an iron skillet saute onion ;\J1d cdc ry in o il. Add tomatoes, bay leaves, thyme, okra, lemon-pepper scasoning, and House Seasoning. Pour in stock. Cover pot and gently simmer for 30 minutes . Remove from heat and stir in sh rimp. Prep:ue topping. TOPPING

1 C!J.!J, ben WI Ih ClIp mill:

Qlle 12-orlllcc packnge com /Ill/fft 1/ 11/ ix

Preh eat oven to 400 degrees. ,\-lix together egg and milk . 1n separate bowl, place muffin mix and add egg· mi lk mixture. Mix until just well blended. Drop by t:lblcspoonfuls on top of hot shrimp mixture , leaving the center ullcovered. Bake 15 to 20 minutes.

Lemon o7I1acherel SE RVES ·1

2 pall uris Spil l/is" mackerel fillets, skill /III

'l!

Clip

/11

ClIp

olil'e /Iii /em 011 jt/icc

Fish alln SIJellfisb • 47

2 tablespoom IJlfttel' J uaspoon salt

J tmspooll lemou-pepper seasolling Lemoll slices

Preheat oven to 350 degrees . Rinse fish fillets and 1:1.)' on paper towels to dry. Rub a glass casserole dish with olive oil. Also rub fish fillets with olive oil. Lay fillets skin side down in dish. Pour lemon juice on tish (Vi inch in dish) and spread fish with butter. Sprinkle with salt and lcmonpepper seasoning. Pur about three slices oflemon on each fillct. Bake for 20 to 30 minutcs, until fish f1akcsc:lSily with fo rk . If you would like your filler to brown more , put it under the broiler for 2 to 3 extra minutes.

SllI'imp and JV/ushroom Casserole SERVE S 4

17Jis I·ccip,.. call hc Se/'ven as n main dish with a 81'cCII miad fwd FrCllch hl'end as a side dis/J with steak 01' seafood.

0/'

8 wh/apuum (J ,Hick) /Jlltter Jj. ClIp aU-purpose flour Ph ClIpS iJalf-nud-bnlf 01lL' JO J/.- otfllce call cUl/dcmcd

cream O/lIIl1sbl'oom soup 011 C J3 YrOltll U call sliced mushrooms, dN/il/Clt

'11 cllpgmted Parllleiflll cbeese J poulld cooked sbrimp, peeled,

deJleincd, and coarsciy diced Gnrlic powder Buttercd brend crumbs/or topping

Prchcat oven to 350 degrees. In sauccp:lO over medium heat, melt buttcr and stir ill flour , rhen slowly blend in half·and-half, stirring constantly. Sauce will be thick . Do not brown , Add mushroom soup, sliced mushrooms , and Parmesan cheese , Fold in shrimp. Add ga rlic powder to taste. Pour mixture into bul'tcrcd casserole dish and top with buttered bread crumbs. Bakc for 25 to 30 minutes,

48 • Main CUIII'US

'Rgd Snapper Stuffed with Crab'm.eat SEIl.VE S II

1 wbole dressed red WflppUj fit lenst 7 pilI/lids Salt aud peppel' to tnstt: Gnr/ic plIlI'ner to taste Ollioll salt to tnste 2 pO/mds erabment, picken free of shell

2 eggs, beaten 1 mediuIII

0 11 1011,

chopped

1 s/cel'e mltjll e emekel's, crlfJbed 6 slices bacon 2 slices !emolJ ~ tenspooll dried dill or I mb/cspooll cbopped !resh dill

Preheat oven 10 350 degrees. Line a baking pan with al uminum foil. Grease rhe foil so the tish won ' t stick . Lay the fi sh in the pan. Season inside :md Oll! with salt , pepper, garlic powder, and onion salt. Make twO slits o n rhe side of rhe fish facing up . To SUItT rhe fish , mi x the crabm ear, be:nen eggs , chopped onion, saltines, salt, and pepper to taste. SndTthis mixturc in the cavity of the tlsh. !fit is morc Ihan the fish wi ll hold , put it all around the cavity. La}' b:1con and lemon slices on fish and li ghtly sprinkle with dill. Bake , covc red , fo r 1 hour. Remove cover for the last few mi nutes to brown.

Shr;-mp and ,A ,-tic/whe 'Bahe SE RVE S 4

2 rablespoolfJ butter

alii: 13 ;;" 01l1lce m il artichoke

2 mblfspooIJS nil-purpose flollr

hmrrs, dmilled (wd ebopped 1 pOl/ud shrimp, clealled, peded, nlld del'ci/led '(' pmflld jr£siJ IIl1fsb"oOJJlS J(. ClIp gmted Cbendnr (flld MOllterey j ack cbeese (combincd) pflprikn to (aste

l lh ClIpS IlfI/[-nlid-bnlJ '(' (.IIpgrllfcd J'n rmcmll ,huse Y. (.lip slJr. I·ry 1 tnblespooll WOI',t'Stcrshire mltee 1 tenspllllll H Olfse Season ing (sa pag' 160) 2 eM Ylllks, liglJf(v bentell

Preheat oven 10 350 degrees. Nich buner in saucepan O\'er medium hear. Blend in flour 10 make:1 p:1src . Add h:1lf·;lnd·halfall at once, stirring Call '

Meat · -/9

stanll}' umil thickencd :llld smooth. Add Pannes;m cheese, sherry, 'vVorcestcrshi re saucc, and g':lrlic powder, salt, and pepper. Tcmpcr egg yolks with 2 tablespoons of !lor mixture and add back to renuining cheese sauce . Set aside. j\'1i x artichoke hearts, shrimp, and mllshrooms together. Pur in baking dish and pour sauce ovcr top. Sprinkle w I' with gr:ltcd cheesc and paprika. Bake for 30 to 35 minutes. Se rve over rice.

'BOll rbon 'Beef 'fenderloin SERVES 8 TO 10

771is raipe is jm·tllt /Jrill. Rftj tlJlI also be cooked i" tbe OI'W at 350 degreel

fm' 4S millllti-! to 1 hOIlr. VIe a meat thermomctel',' I'M'c-I IS to 120 de/JI'usi !lltd,'lIm rlJl'e-130 to J35 deB"ccl; II/cdilllll-J40 to 145 dr./JI'cts. Rlfya whole 11:lIder/oi1J, abollt 4 V: to 5 POll lids, alld ha1'l~ tl1/: buteher I'emOl'e the «sill'er''' cOlllleel;l'e tin/It.

J ClIp bOIll'boll J ClIp browII SlIgar

2 CliPS water 3 to -I Spl'WS f res" t".fm e, cbopped

.v, ClIp soy sa ti C!:

1 bccftcllderloill, sill'el' cllllllcetipc

I bllIlC" cilmuro, cbopped YJ ClIp lemoll jl/ icc I tablcspool/ Worccsrcrsbirc mllcc

tissllc rCI'lOl'cd Oil for gl'ill

Prepare marinade by combining bourbon , brown sugar, soy saucc, cil:intro,lemon juice, \Von:eSlershirc saucc, water, and thyme. Be sure tenderloin is completely trimmed of any far and conneCtivc tisslle. Fold the rail end of the beef back underneath ilself so th:1I it is of uniform thickness . Secure wid1 butcher's string. Pour marinade over meat, co\'e r, and refriger.1fe 8 to 12 hours. Turn meat o\'e r se\'cral rimes during that time. Prepare grill for cooking (or preheu oven to 350 de grees). When fire is rcad y, pl:lce meat 011 oiled grill , reserving marinade. Cook over hi gh heat with lid closed , turning o fte n; occasion:lU), baste. Cooks rare in about 30 or 45 minutes in the oven. Serve with Horseradish C ream on the side.

5 0 • Mfl iu CU I/ r ses

HORSERAD ISH C llEAM ~

J m p "em')' cream

ClIp borseradisb, dra ined

Whip cre am until stifT. Stir in horserad ish, mixin g wel l.

Old-'Time 'Beef Stew SERV ES 6

2 pOllnds stell' beef 2 ta blespoons l'egeraule oil 2 ClIpS water J teaspooll Worcestel'slJire sa llce J c/olie g arlic, petled J or 2 lIa} lefl.l'es J medilllll 011;011, sliad 1 tenspor!1l mit J rcasp{J/J1/ mga ,.

I/J uaspOOIJ pepper ~ tt:nspOOll pa prika Dasb ofg round allspice or grol f1ld datiL'S

31fl1lJe carrots, sliced 4 red potatoes, quartered 3 rills celer)" cbopped 2 tablespoons cor1/st/1 rcb

Brown meat in hot o il. Add water, Worccstershire sallce, garlic, ba}' leaves, o nio n, salt, sugar, pepper, papri ka, and allspice. Cove r and sim mer 1 VI hours. Remove bay le ave s and g arlic clove. Add ( arrars, potatoes, and cclery. Cover and cook 30 to 40 minutes lo nger. To thi cke n gravy, remove 2 CLIpS ho t liquid. Using a separate bowl , com bine y~ cup water and cornstarch until smooth. Mix with hot liq uid and retu rn l'iJ iJ 'li1 11.c l..ml )' & S OliS mixture to po t. Stir and co o k until bubbly.

'Basic JVleat Loaf SE RVES -4

J pUll7ld g rotllld beef J~

tem poolls sa lt

v, rtnspoolJ gl'OlIlId bla ck pepper Vi Clip chopped rlllirm ~ ClIp chopped bell pepper

J ell!}, lightl} beaun 8 om/ Cel CI/Iln ed diced tOll/afl/es,

lI'ithjuice quick
~ Clip

Mmt •

51

Prehe:ll oven to 375 degrees. Mix all meat loaf ingredients we ll and place ill :l baking dish . Shape ilHo a loaf TOP P ING

1 tabiespooll pn:pnred IIlt/stnrd

I,/J CflP h:tclJlfp 2 toblupoollf brOlll1l SlIgo,'

Mi x ingrediems for topping and spread on lo:tf. Bake lor I hou r.

'Barbecue-S ly le 'Pork C hops SERVES 6

'h tltp k,~fcJJ1/p Y. Clip dnrk bl'Oul/l mgnr 2 tnblcspoollf tt'O/·cestcrsbi,.,· sn llte 2 tnblcspomu prepnred IlIIlstfl/·d Y.r rmspo/JIJ mIt

6 cwtcr-cM pork cbops, frill/flud

(!flat I tnblespoo1/ "i:gctnblc oil

Dlle

cnll IllIJOle crllshed

14 1,/rOltll CC

tIlIl/MOeS,

Prehc:u oven to 35 0 degrees. Brown pork chops in oil. D min, then pbee in a 13 x 9 -ineh baking dish. Combi ne remain ing ingrcdieJHs and spoon over chops. B:tke lor 45 minutes. Great se rved with mac:t ron i lnd dlcese!

' Pot '!\gast SERV ES Ii

Pllt tllis 011 to cook itl n C"ock- /'ot befol'e /cnJ'itlE fO l' work tile eJlu,;"!J to n mal/thwart"; liE dj DII(

l 'h

3-polllld

t Cflspoom

b01/j~/rss

home

ill

"11":

chllck mnst HOlISe SefIJollillif (scc

pn!J' 160) y. ClIp JI(gunble oil I ollioll, r/}ilJlysJiCl:d 3 bn)' /co lies

fllld com.~

30/' -I becf bllllil/oll tltbes, crmb,d 2 clm'esgndic, c'-lIShed Dill: lO V.-O IIIICt: enll COlldC1lUd ,rcn 111 of IIIl1!hnllllll SOliI' ';' ((/ ~ tltP Chnn//JIl1Jny willc

52 ' Mnill emlYlN

Sprinkk roast o n all sides with House Seasoning; season wel l. In mod · erately hot ski llet, brown roast o n all sides in oil. Place roast in C rock· Pot. O n rap of the roast, layer o nion, bay leaves, crushed bccfbouilion cubes, crushed garlic , and cream of mushroom soup. Add Chardon · n:!.}'. Cove r wi th just enough water to cover :l1J the ing redients suffi · ciently. Cook on low setting approximat ely 8 hours.

'Pepper Steal< SERVES Gilt ]J/r pollllli r/llilui stCllk Sprillkle of paprikn 2 InlJ!upoolIs lmfter Gnrlic mit to Inste Oll e lO%-ol/1/ tt cn ll bl:cfbroth

-I

llu l;Gt ollioll 1 InlJ]t bell pepper 2 tnblcspoolls eOrllst(rrciJ III Clip mutcl" ~ Clip soy mutt

Po und round steak and cut into Y,·i nch strips; sprin kle with paprika. Brown meat in butter; add garlic salt and beef broth. Cover; si mmer for 30 minutes. C ur onion and peppe r into strips. Add 10 meat and simmer fo r 5 minutes. Mix cornstarch, water, and soy S:luce :1I1d add ra meal' mixture . Si mmer until sa uce thickens slig htly. Serve over ri ce.

'Bu rgundy 'Beef <J\cJast YIELD I)F.I' E:-IDS 0:-1 SIZE O F RO:\ ST ( 6 TO 8 O U:-:CES PER SF.RV I:-:G j

1 eyt ofrol/ud ronrt (bt mrc )"011 L'lIoJII r.\·ncI· Jlleight) I!J ClIp l'ed BIII!Jlllldy wille

If; Cli p

soy SfllI Ct

2 tnblespoo1lS cmcke-tf blnek pepper

Place roast in glass contain er large enough to hold it co mtorfably. Make marinade of Burgundy wine, so}' sauce, and peppcr. Po ur ovcr meat and marinate overnight. Next day, place roast in shallow pan wit h

klmt • 53

just a little of the marinade. Preheat O VCIl to 500 degrees. Cook un · covered for 5 minutes per pound of meat. Turn off oven and cover roast with foil. Leave in oven for 40 minutes fo r medium ·rare roast. Let coo l and slice verv thin .

Sausage-'J{ice Casserole SE RVES

Ollt 6-0/l11 ce box Uncle Bm 's /ollg:!Jrrrill alld wild rice

~

QII C 4 -01l1lCC call 1/l1IsbrooJ/l pieces

Qll e 10J,l.r Olll/Ce call cOlldC1lsed cream 0[1III1Sb1"001ll SO/lp 4 tnblepoolls (Jfl >tick) 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 <4

lIS teaspooll dried on:g allo

4 whole skinless bOlle/as ciJickclI brtnsts (approxim ately 5 to 7

1,1 teaspoon H Oltse Sensollillg

//IlIIces eacb) Olle 3-01lllCC package crenm cbeese, softwed 3 Ollllces [eta cbuse, crumbled Ih tempooll dn'ed fll'ccl hmjl

(see page 160) 4 slices bacon 1 leek (optiolla l) 4 Inbiespoolls ('is stick) bmw; IIIdted

66 • /lllIi'l C/!urses

Preheat oven to 275 degrees . Wash and pound each chicken breast flat. L3y chicken breast on cookie sheet or l:lrgc pbtter and spread it with cream cbeese, followed by a quarter of the feta cheese. Mix (Ogcther basil, oregano, and House Seasoning and sprinkle over chicken. Roll lip each breast and wrap with a slice of bacon. At this rime , if dcsired , you can tie up each rolled chicken breast with tht: green top of a leek. Cut the green (OP off tbe vegetable, leaving it long enough (0 tic around the breast and allowing a couple of extra inches for a knot. Place chicken breasts in a casse role dish and pour melted butter over all. Cover casserole dish with foil and bake for 1Yl hours. Uncover dish aod increase tempe rature to 350 degrees. Cominue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could pl:lcc dish under broiler tor a few minmes to brown . Servt: over rice, with pan juiccs pOllred on top.

:)-{oney Game J{ens S ERVE S 6

6 CorlliJhg am c hellS (abotlt Yo to J POll lid en ciJ) 4 elOI'csgarlic, chopped D/le I-incb piece ofgingel; peeled aud cbopped

Ih Clip soy sallce 'll Clip IJollq 2 tablespoons peantlt oil 2 tablespllolls OI"{tllge juice 1 rtrblesplloll o1"trllge zest, millced

Rinse hens, trim off excess fat, and pat dry; place in bowl. Put garlic and gin ger in food processor and process until nearly smooth . In another bowl, combine soy sauce, honey, oil, orange juice, and zest. Add the. garlic and ginger. Pour mi xture over game hens, coating well. Re frigerate overnight, turni ng in marinade several rimes. Preheat oven to 350 degrees. Place game hens in shallow roasting pan ; pour marinade on top. Bake for I hOllr, basting every 15 minutes. Remove hens to serving platter. Pour cooking juices into small . heavy saucepan and boil for 5 minutes, or until saLice thickens. POllr over hens just bdore serving. Serve with sesame noodles or rice pilaf. These hens can also be grilkd-just remember to baste often .

Prm /tr.Y • 67

'Pecan Chic/wn SERVE S !I

J tablespoon paprika ;It teaspooll pepper ~ ClIp semme seeds Two 2 YrpOtl1ld cIJiekem , Clft ill to Ift/arters or pieces ~ Clip peCfTlllmlves

8 tablespoom (1 stick) butter 1 ClIp buttermilk I eM, ligbtly beaten 1 ClIp nil-pI/rpm/! flour J Clip groul/d peams I rablespooll snit

Preheat oven to 350 degrees. Melt butter in a 10 x I S-inch baking pan . In a shallow dish , com bine buttermilk and egg . In another dish combine tlour, pecans, salt, paprika, pepper, and sesame sccds . Dip chicken in buttermilk, then in flour. Place skin side down in mdted butter. Turn to coat and !clve skin side up. Sprinkle with pcc:tn halves. Blke for I Y. hours.

Chichen and 'J\!ce Casserole SEII.VES 6 TO 8

3 ClIpS diced cooked chickell /Illeflilflll ollioll, diced aJ/fi sat/teed Qll e B-O/lIl et: call water chestnuts, draillefl alia chopped Two /4'1l-01lIlee CfT1lS FrclJchgreU/ beam, ril1sed alld amilled Qlle 4-01l1lee CfTII pimelJfos, ri/lSui al/d dmilled

Qlle IO .y.-/lIl1lu cml eonaclISea cream of cclery SOItP J ClIp mayonllaise Dlle 6-olfll ce box Uncle Bell'S 101lggrai11 alld wild rice, cooked according to pa ckage dircctiollS J ClIp grated s/m1-p Cheddar cbeese

Preheat oven to 300 degrees. Mix all ingred ients togcther and pour into a 3-quarr casserole. Bake tor 25 minutes . ltIltIltI Tile Lmly & SOliS

68 • /IIni"

COllrSCI

Chichen and CO"1IIl'Ungs SERVES

Qne 2 1lrpolflld cbickell 3 ribJ celery, cbopped 11n rge 011;011, cbopped

~

TO 6

4

qt/Ilrts IIInfer

Qne 10 Jf.-uflllce mil cOlldcIIScd C/'CIlIII

ofcelcry 01' crmm of

cbickw JO /lp

2 bflY /({IIIt! 2 cbickw bouillon cubes

1 fCffJpOOn Home Scnsollillg (Jee pflgc 160) Cur lip chicken, but do not rClllovc skin. The skin and bones can be n:moved I:'tter. Place chicken, cekry, onion , ba}' kaves, bouillon , and House Seasoning in water and boii at a rolling boil tor 30 to 45 minmes, until meat begins to fall otr the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and se t them aside for a Icw minures. Add cream SOllP to chicken and continue to boil. If desired , yO ll can thicken the stock:t little by mixing 2 tablespoons cornsrarch with Y. CLIp of water :uld adding it 10 the stock. Drop dumplings into boilin g stock. Never stir dumplings. Shake the POt gentl)' in a circular motion to submerge dumplings in stock. Cook for a few minutes more , until dumplings arc done. Do nor overcook. DU"-IPLING S

2 ClIpSfI/I-pllrpOJC flotl r mixed

with 1 tmspODlI

% Clip ice water

mit

Put flour in a mixing bowl. Begi nning in celller of flour, dribble small amount of icc water. 'Nark mi xture with fingers from center of bowl to sides of bowl, incorpor:lting small amo unts of W:l{er at :l time . Con· tinue until all flour is used up. B:ltter will feel as if it is going to be tough. Knead dough and form into b:lll Dust a good amount of flour onto dough board and ro lling pin . Roll out dongh , working from center. Dough \vill be firm . Roll ro Ys inch thinness. Let it air-dry for a

I'oultry • 69

minute or two while ),Oll return your :tttention to the boiling pot at the point at which you add the canned soup to the chicken mixnlre, Cut dumplings into I -inch strips. Working with one strip at a time, bold strip over pot, pull it in hatt: :tnd drop into the boiling stock. Remember, do nOt stir mixture :tfter dumplings have been :tdded ro pot. ~

tJ l~ liw tad,. & SOlIS

Frozen dumplings :tre :tvaibble in most sllperm:trkets if you don't have the time to make them . NOTE:

o?Vlarinated Comish :J-{ens SER V ES 2 T O 4

2 split COl'l/ish bellS 1 ollioll, di ced 1 c/OJ'egal"lic, millccd 8 rnblrspoolJs (l Sfick) buttc/' Olle lO Y. -O/l1Iee

CIlII

1 bay leaf '/. rempooll dried tl1ym e 2 tnblesp(}ollS s/;C/"I'Y Snit nud peppCl' to taste 16 OI/JJet's /n:s;' mllshrooms, sliced

bee/ broth

Wash, pat dry, and salt and pepper hens. Place in long, flat baking dish . Saute onion and garlic in butter. Add remaining ingredients except the mushrooms. Stir and pour over hens; cover and refrigerate overnight, Preheat oven to 350 degrees. Add mushrooms and bake for 1 hour, basting frequentl y. Serve with wild rice. VAlUATIO N :

Chicken can be substituted for Cornish hens.

:J-{erb-'Bahed Chichen S ERVES

Ont: 1- to 2·potmd cbickm, w t ill

'lllnrtcrs, skill "cmollcd 3 to 4 tablespoo1lS olil'e oil I/. ClIp teriyaki sfluee I/. tcn.spOOll d";ed III'CgflllO

~

-I

teaspOOIl dried rosemary llcnspooll chopped jl-esllgillger 111 teaspOOIl snlt 'I. tCflSPOOIl pepper llemoll, sliced thill

70 • Mai" Co"rSef

Preheat O\'el1 ro 350 degrees. Coat chicken with oil and place in baking dish. Spri nkle with teriyaki sauce . Combine oregano, rose mary, ginge r, salt, and pepper; sprinkle over chicken. Top with lemon slices. Bake for about I hour.

Chichen 'B reasts in Sour Cream Sauce SERVES 6 TO 8

8 sliccs n,-icd beej (ill njnr) 8 skinless bOllclcss chickCII brwn /;ah,cs (7 Olfll C&J cnch) 4 slices bncon, Ctlt i1l half

1 Clip SOllr crenm 01/C 10 ~ -0I/ll ce enll CO lldCIIsen

cream oj musbroom SOllp 2 ClIpS sliced fl'cs" lIIwbrooms

Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon . Place in a 13 X 9 inch casse role dish, seam side down. Mi x sour cream , soup, and mushrooms rogcthcr. Pour over chicken breasts. Cove r and bake for I Vl ha ms. Se rve wirh ricc .

'Duck 'Burgundy SERVES 4 TO 6

r"is recipe really comel Ollt if t"e UnJOlljllg fOl' n fcw " 0 111"$ or ol'crll igM.

'nIC JIa 1'01' ;11

4 wbo/t: dlt cks Snll fllld peppel' 10 faSfe Garlic powder to fn.src POllltry seasoll illg to raw: I lmge (llIi01l, fjlfnrrered J npple, fjllnl" te/'ed

yOIl tall

let tbe duck mar; "nre

j"

1 ornllge, fjllnrtered

4 ribs celery, cm illto 1-;,ub piecel 1,1 ClIp soy snllee

ClIp pegetable 0'-' Ih ctlp red 81/11]Imdy wille

1,1

Preheat ove n 1(1 450 degrees . Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasonin g. Stuff

cavities wirh pieces of onion, apple, orange, and celery. Rub ducks with soy sallce and oil. Place in baki ng pan. Roast uncovered, basting often with Burgundy wine. Allow to to 15 minutes baking time per pound of duck. Remove stuffing before servin g.

Chichen Casse.-ole S ER V ES 6 TO 8

1 fi·YClj cooked, boned, a1ld ClIt illto s1IIall pieces rrCStTI'e uroth) ~ ClIp IIw)'om/aise Ih mp cbopped ollioll 4 e.!1!Js 8 tablcspofJlIS (l stick) "litter, melted

2'i1 ClIpS cbickm brotb

J package Pepperingc Farm com brcan stuffillg mi.\· 1 Clip milk Qlle JOYrOllllee call cOllfiemed cream ofc!Jic~'C1I mllp

Combine chicken , mayonnaise, and chopped onion and set aside. Combine 2 eggs, the buner, chicken broth, and corn bread smfling mix and se( aside. In small bowl, lightly beat 2 eggs and milk. Spr.ty large casse role dish with nonstick cooking spray. In bottom of dish, spread half the stuffing mixture; then layer with chicken mixture . Add second layer of srufling mixture. Pour egg and milk mixture over top layer of Sniffi ng mi xture. Refrigerate overni ght. Preheat ove n to 350 degrees . Spread cream of chicken soup on top of casserole and bake for 45 minutes.

• •

•••

CVegetables and Side TIishes Cheesy ~ rocco fj '73ake 13aked G rits S(/"(ls II Casserole

Sherry-G/a:etlSlIIeel CPo/aiDes 1ilnJip Greel/s with CorJIIllcal 'VIII/lpli"gs

S te(/b ide j\IIIISh roo 1115 Th e Cad)'s Cfleesyd\ lnc

'1I11ice-73aked
'1~d

'1\i.ce

Collard Greells C£ggplrmt Casserole

C\lida!ia Ollioll epie Sweet 'Potato Cllips

'Broccoli Souffle 'iJoll rsill C /,eese 'Potatoes

'Fried GreeJJ TO" IfI /oes SOllthem '73aked '13ealls ZJlcchilli ami Com Casserole

Sam r)' 'RJ.ce .J"'(fslied 'Potatoes 'Fresl, Com Scallop

74 • Vegu(lbl n (Iud Sid e Disher

Sweet 'Potato 'Bake 'Tomalo 'Pie 13roccoli Casse role Small S CJ3akcd '1\!ce cP% lo Casserole

....

Creamed Com 'Pa/ t)'pall S li mmer Sqllash Casserole J10 ppilL'JolllI JHa s/' ed 'Potatoes lVitl, 8m/t eed j \l1l1sl, roOIllS 'Pjlleapple Casserole ZJICc/,illi C lls/ard

'Bake

1\!/tabagas

,

Cheesy C)3roccoli, C)3ahe SERVES 8 TO 10

2 pOll lIds finb fwd Cllt lip I;' ClIp I/,

br()cc()/l~ tri 11I111cd

crCfl III of III ItsbrOOIJl soup

o jJOlfllri Veil'cUn

cbopped cclcr}

pOl/lJd fresh

Qlle IO YrOllllCt: call cOll flc1/Scd

III

wlnooms, sliced

Y: tCflsporm gnr/ic snit

y, Clip C/;OPPtfl onioll

y, ren.sp(}(111 pepper

1 tflbkspoom burter Oll e 8-oltllcC call sliced WMer

J Cltp gmtcd Chedda r cheese

chcstlllltf

Preheat oven to 350 degrees. Steam broccoli for 10 minutes. $ :l.Utc cd cry, mushrooms, and onion in blltter for 10 minllres; drain. Combine broccoli, saute mi xture , :lIld water chestnuts. Hear soup and Vclvccra in saucepan ove r low heat unti l cheese melts. Pour over broccoli mix ture. Stir in garli c salt and pepper. Place in greased casserole dish. Bake for 25 minutes. Sprinkle {OP with grated Cheddar.

C)3"hed G"its SER V ES 6

1 Cltp lI/1cookcdgrirs 2 e!J!Js, bearC1l 4 wps warer 8 tnblespoom (1 stick) bufUr I'/; tenspolills snIt

10 wpsgmtcd ,"'follure)'}ruk alld Cbeddnl' cheese (co lJlbifl cd) 2 r./OI'csgflrlic, c/"Uslled J)flSlJ oImyel/lII; pepper

Preheat oven to 350 degrees. Cook grits ;lccording to directions on pacbge. Tempn eggs with ;l small :lIllOUilt o f hot cooked grits, then add back to remainin g grits . Combine remaining ingn:diems with grits and pour into a 2 -quart casserole dish. Bake tor 45 minutes. Top with l~ 4 tJ. n,c LUll), &- SOIlS additional cheese, if desired.

76 • Vrgrttlb/rs tlfld Side Di slus

Squash Casserole SER VE S 6

J Ifl rge 01liOll, c/;oppui 4 tnblcspoom (% stick) burter 3 ClIpS cooked squflsh, drnjlled, 1I/it/} nil IIIMC,. sqlw:=.cd mst I ClIp crmhcd Rit:, crackeTS, plm fldditional [01' loppillg

% Clip sot/,. cn:f/m J ft:flsporJII HOllse Sensollillg (see pnge / 60) J ClIp gl"fHed Cbeddnr c/}ccse

I'reheat oven to 350 degrees. Saute onion in burter for 5 mi nutcs. Re· move from pall and mix all ingredienrs together. Pour inlO buttered ca,~serolc dish and tOp with 'racker crumbs. Bakc for 25 to 30 minmcs .

•, "t1 nil! tml)' Co SOliS VARIATION: For a different taste in this casserole, laye r slices of cooked rcd potatoes in the bottom of the casserole dish, followed by squash mixture; repeat laycrs. Top with abom I cup Ritz crumbs tossed with mclted butter.

Slleny-G lozed Sweet 'Potatoes SE RVES 6

31nrge swett porfltoes or )'fl II/S 6 slices enllllcd pillenpplc 4 tnblcspoom Wi stick) burtt:/"

YJ tIIp brOil'll SlIgar !.oS tilP sherry

Preheat ove n to 375 de grees. Boil potatoes, with skins all, for 20 to 30 minutes , or until tender. Dr.lin and allow to cool. Ped ::Ind em lengthwise into h::llvcs. Arrange sli ,es of pineapple in a si ngle laye r in a greascd shal low baking dish; placc a potato half (cLit side down ) on top of each pineapple slice . Hear buncr, brown sugar, and sherry togethcr until sugar is dissolved; pour over potatocs and pincapple. Bake for 30 minutes, basting often \dlh syrup in dish.

Vr!J<'lflblrs {I lid Side Disher · 77

'Ii.,rnip Greens with Cornmea l 'Dumplings SER V ES

J/. pOlllld smoked mCflt (smoked

fIIrk ey willgs m'e excellcll t) 41JI/flrts IIl{1ter J unspOOll H Ollse Sensollillg (scc pnge 160)

~

TO 6

I/. tCflSP/J{J1/ g rollnd gingcr I bUlIcb t 11m ip gre(.lls witb roots 4 tnb/espoom (Y; stick) butter 1 tenspooll mg nr (optiollfll; JllfI)' be TlSed ifgrecllS flrc bitter)

2 cbickC1l bOllilloll wbes

Place smoked meat in warer along with House Seasoning, bouillon , and ginger. Cook over low heat for I Yl hours. Strip turnip 1c;l.Ves free of the big stem thar runs down the cenrer o f each leaf. Wash in a sink hili of clean water. Drain and wash twice more , since greens c:m OMe n be sandy. Peel and slice or quaner roars. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook lor approximately 15 minutes or until roots arc tender. (Reserve :/3 Clip liquid atrer cooking if making dumplings.) Add butter and dumplings (if desired ) and serve. CORNMEAL DUMPLING S 1

ClIp nU-purpose co l'IIJll c{l1

Y1 /e{lSPOOII snit

1 '!1!J ¥J Clip /ilJl/idJi'olll cooked II/nlips

1 JIII/II/ ollioll, cbopped

Mix all ingredients IOgether. Dipping by teaspoonful s, gently roll batter in the palms of your hands into approximately I-inch balls; drop into boiling turnip liquid . Make sure each dumplin g is completely covered in liquid b)' shakin g (he pot gently; do not stir. Boil for abOut 10 minu[cs.

78 • Vtgc/nb{rs illld Side Di/JJrr

Steahside o1\1lushrooms SE RVES 1\

llh p0ll11ds fn:sh IJ/ IIslJrOOlJls, sliced It:1I.!Jlblllise 8 Itrb/CSPOIlIIS ( 1 stick) (/IINC/"

JtrIlC }S Kraz.y Mixed -Up Snit I~ Clip WOIwstasbi/·c mllee I/. Clip wnrer

In large skillet, saute sliced mushrooms in butter until browil. Sprinkle liber.lJly with Krazy salt. Add Worcestcrshire sa uce and sim mer until almost all S;\UC\.: is absorbed br mushrooms. Add water and contin lle to si mmer until mushrooms are tender. Great with steak or roast beef.

The Lady's Cheesy Jl1ac SERVES 6 TO II

4 ClIpS cO/J~'eri ,;fbO)f! macnl"olli, drnim:d ( aNn'oximard),

2 ClIpS

IIl1CIIIJh'd)

2 cllpsgrntcd Cbcddnr clm:se

3 (f(!Js, bUIlC11 Ih ClIp SOlO' cretrm

4 rnb!cspoOJ/J (Ih stick) lJ/ltw; wt into pieces

'h teaspoon sn't J ClIp milk, 01" cfJlli llnlmt il/ Cllflporn ted

IJI

ilL·

Preheat oven to 350 degrees. After macaroni has been boiled :lI1d dr:lined, add Cheddar cheese while macaroni is still hot. Combine re Ell:linins ingredients and add to mac:lroni mixture. Po ur into casserole dish and bake for 30 to 45 minutes. Top \\;rh additional cheese, if desired.

l'egetflb/n nllif Side Dislw • 79

'Till ice- 'Ea hed 'Potatoes SER V ES 6

17Jis YI:cipe mil be ft·o::.c1l mId whipped Ollt 1I'!JCllevC/' compnny COllieS Ol'er. A lso tJ'y stllffilJg tbc pomtoel IvitiJ dijfe"C1Jt ki"ds of checse, snllticd sb"imp, etc.

Makes ng"mt menl witb n g reell sn/ad. 61mJJc Idaho potatoes (ns Im:!!e alld opal as possible) Vegetnb/c oil to coat 8 tablcspoom (J stick) blltter

2 cups sour "'(filll Snit and peppel" ro ram J reaspoon dried parsley Papri~'n

Pn;he:tr oven to 350 degrees. Wash pot:ltaCS, pat dry, prick sides gently with fork, and coat each potltO enti rely with oil. Place on foil· covered pan. Bake for at !elSt I hour. In 1:lrge bowl , place 1 stick of butter. Remove potatoes from oven and slice offrop third of each one. Gently scoop Out pot3tO with spoon (potato skins should be crisp) and pbce into bowl. With mixe r on hi gh, mix pora(Oes, buner, sour crelm , salt, and peppe r. Add parslC)' and conti nue mixing until smooth. Gen tly sruIT mixture back in (O potato shells, being careful not to break them. Pile patlto mixture as high as you can above top afpm3to shell . Sprinkle witl1 paprika for color. (Can be fro ze n :'H this point far serving later. ) Bake again for about 20 to 30 min utes. Should be lightl)' browned on top.

80 • Vr,getnll /rJ ami Side D£ihu

Savanna h 'Rgd 'R,ice SER. VES", TO 6

1 ClIp cboppl:d 0111(11/ J ClIp choppcd bell pepper 2 rnb/espoom blltter / ClIp diud Hi/Mire Farms mllsage Dlle 14 'h -01l1Iu mil crllshcd tomaroes with j1lice I flfblupooll Texas PUe or rt"d bot

1 ClIp tomato mllce

1 ClIp water 3 c/)icL'CII bouil/oll c1/bes Pepper ro tastc; add salt to taste If d esired

1 ClIp /Hlwuked wbiu "ice

mllee Prehe:lt oven to 350 degrees. I n a slucepan over medium heat , sa lLt e onion and bel l pepper in butter. Add sausage ; hear until mixrure is s l ightl ~' browned. Add tomatoes, hot sa lice, tomato Sluce , water, and bouill o n cubes. Season with pcpper and salt as needed. Stir in rice. Pour mixtllrc imo a g,rclscd casserole lnd bake for 45 minutcs.

Collard Greel1s SERVES 4 TO 6

I;'; pOI/lid sm oked m ent (b,,1Il bock,

smoked tlll'kq wings, or smoked lIuk bOlles) 1 tnbftspooll H ome Seasollillg (sec page / 6 0)

1 tnblcspooll seasomd snit 1 tflbleJpooll Texas Pete bot Slft/ce J large blm cb of colla rds 8 rnbfespoo1lS (1 stick ) blltter

In a large pot, bring 3 quartS of water to a boil :lnd add smoked meat, House Seasoning, seasoned salt, and hot Sluce. Reduce helt to medium and cook for 1 hour. In the meantime, wlsh collard g reens thoroughly. Remove the thick stem tblt runs down rbe ce nter of the greens by holding the learin your left hlnd and stripping the lea r down with your right hand (the tender young leaves in rhe heart oft"he (01-

Vegetflb/es fllld Side Dislies • 81

lards don't need ro be stripped ). Stack 6 to 8 stripped leaves on top of each other, roll up, and slice into Y1- to I -indl -thick slices. Place greens in pot with cooked smoked meat. Add bmter after greens. Cook for 45 ro 60 minutes, stirring occasionally. Whcn done, taste and adjust sca· sonmg.

Cfggplant Casserole SERVES 4

J Inrget:!1!Jpla 11( 1-'li ClIpS crmlJed Ritz cmckers jlh CIIpsgrnud Amerimll c/Jeese 8 tablcspoo1lJ ( J stick) bUfW; melted

2 e.!1!JS JiJ ClIp milk

I tenspooll Home Sensoll illg (see pnge 160)

Preheat oven to 350 degrees. Peel, slice, and boil eggplant for 10 to 15 minutes, until tender; drain. Divide cracker crumbs, cheese , and butler in hair. To eggplant, add eggs, milk , House Season ing, and half the crumbs, cheese, :md burter. Mix well; pour into bakin g dish . Top with remaining hal f of the crumbs, cheese , and butter. Bake for 20 to 30 "IJ "IJ ti!- nil! Lmly &- SQIlS minutes.

'Vidalia Onion 'Pie S ERVES 11

Vid"lia oniom nl'e Georgin }s mort jnlllolis taste. T7Jis slI'eet 011 iOIl is grolvlI ill sosItbeM Georgia, jllSt (/ fell' miles lVest of S(/I'alllllJiJ. TIley call be stored il1 a cool d,'y place to Jlse throllgiJout the yeal:

3 ClIpS thillly sliced Vidalia 011 ;011 3 rnblespoo1lJ bmw; me/ted Olle 9'ill cb prcbnkcd deep-dislJ pie sJJClI :Ii ClIp milk J1h ClipS SOllY cre(llll

J tenspoon snIt 2 cMs, beatell 3 t(lblespoom all·pllrpose flollr 4 slices bacoll, crispl), cooked nlld crtl11lbfed

82 • Ve.!Jetflbln fllld Side Dirluf

Prehcat oven to 325 degrees. Saute. 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. Pic has taste and texture or Iii G tJ Tlw lail)" & Sous a quiche.

Sweet
1 ClIp bOll ey-roasted pC/1Il/ItS, chopped Salt to tfl.S/e

2 ia1J]e sweet potatoes 8 tablespoolls ( J stick) burtel',

melted

Preheat oven to 450 degrees. Line tWO large baking sheets with foil ; lightly grease . Slice potatoes to Vi inch thick. Dip potatoes in melted butter and arrange on baking sheet so rhat chips do nOt overlap. Sprin kle with peanuts. Bake for l 5 to 20 minutes. Sprinkle with salt .

'B I"Occoli Souffle SER V ES 10

77Jree 1O-ounet packages fi'oZCll cboppcd broccoli ~ ClIp cbickw stock ~ ClIP whipping cream l? tablespoolls ( I stick) buttel' YJ ClIp a/l-plopose flollr

4 e!1!Js, separated 2 teaspoolls chopped freSh panley

3 tnblcspoolls mill ccd 011;011 SlIft alld pepper to taste Y.: ClIp gmted /I.[OIztC1'ey Jack or C/)eddllr cbeese

Preheat oven to 425 degrees. Cook and drain broccoli. Add stock to cream and scald . Melt butter :1lld blend in fl o ur. G radually add to cream mixture. Stir over mediulll hear 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 whitt::s and pour into a buttered casserole dish . Bake for 25 to 30 minutes.

Vegetllb/n IIJ/d Side lJiJlm • 83

'BoH rs';',. C heese 'Po tatoes SE K.VES

3 potl/lds red pOlaroes, iiI/peeled Sail alld pepper IV tastc I pillt hea I'), aen 11/

~

Om 5-01i1lCC package Bllllrsill cheese Fres" cbillcs or parslc.y, cbopped

Preheat oven to 350 degrees. Wash and slice potatoes into Y.- inchthick rounds. Toss potatoes with salt and pepper. Hear cream and cheese together, on top of stove or in microwave , until cheese has melted. Stir mi xrure unti l tboroughly blended . L..1ye r hllfoflhe poratoes into a 2-quarr baking dish (this is best if done in a deep dish in slead of l long. flar dish). Cover pot'atoes with half of the cream mixrure. Repear with remaining para roes and crealll mixture. Cover and bake for 1 hour. Sprinkle top with chopped chiVl.:s or parsley.

SE RVE S 6

QJljtc freqllClltly 1 ulnlk tbe dill i"g l·oom witiJ rr phrtc piled bigh with tbis UIOl/ dClj1l1 jricd fr ll it. TIJe gllCITS Jeem to CIlj oy tbiJ extrrr trent. My g l"rJ 1Jd-

mother· rrhvnyJ flJed COI'IJ11ICrrl, bllt 1 preferj1olll-.

3 or 41n ':!le, fi'-III grcclJ tomntoes Snit 2 ClIpS se/f·risil/gj1ow· or corn1llen!

1 ro 2 tCflSpOOJ/J pepp"Vegetable oil for fr.l'illg

Slice tOmatoes to desired thickness (1 prefer mine thin ). L.1y Out on a pall lnd sprinkle with sail. Place in a colander and al low time fo r salt ro pull tlv.:: water Ollt of tornaroes. Mix flour with pepper. Coal tomatoes with nOll I' mixture lnd deep-fr y until golden brown. I")

1!l\'1 T h e L.fI(l ), £:. SO liS

84 • Vegrttlblcs tllld Side DishfJ

Southern 'Bahed 'Beans SERVES J TO 4

'l1 pound bacO/J / f«lllCollioll, diced OI1C 16-01111CC call pm-k alln bcnm 3 tablespoollS )'el/oll' mustard

5 tablespoons maple or pancake S)"-U p

4 tnb/cspool/S ~'etclJlJP

Preheat oven to 325 degrees . Fry bacon until crisp; crumble. In bacon drippings, saute onion until brown . Mix bacon , onion, and drippings with remainin g ingredients. Pour into casserole dish and bake covered ,',' ,'1 TIle Llllly &- SOilS for 45 to 60 minutes.

:
10 poullds $IlIaI/ zltccbilli Om 8-0111lce mil cream-sryle COI"II 2 e,[(!Js, liglHly beaten 1 small 011;011, chopped 1 small bel/ peppel; cbopped

I tablespoon buttcr Ih tt'flSpornl snit Y; teaspoongrolllin bla ck pcpper 'l1 cttpgmted sharp Cheddar cbeese Paprika to tnste

Preheat oven to 350 de grees. Cook zlicchini in boiling sal ted wa ter to cO\'er until just (ender, about 6 minutes. Drain , Cllt inro chun ks, and combine with corn and eggs. Me:lIlwhilc, saute onion and bell pepper in buner until golden brown, abOl]( 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserok. Sprinkle cheese on top, then sprinkle wi th paprika . Bake uncovered for abo llt 30 minutes, or until lightly browned and bubbly.

V''g(lflblff flll d Side DirJJeJ • 8S

Sa llOlY '1\!ce SERVES -I

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
Z! ,cchini 'B,-ead Yl EU)S 2 LOAVES

The JIn I'o r imp "o l>U

wit" flge fin d

t ile b,'end kC(!ps well jm::Xll. Y OII a m a /so

mbstitlltc pumph" jill' zlIulJill i . 3~

J ClIp !ligctn"',; ojl 4 e.!1!JS, (,t:ntCII

w I's all-pm'pose f lour l lh tmspoo1lS snit 1 renspooll gn)l/lld 1111 tlJleg 2 tenspoo1lS baking sunn 1 t easpOOIl grol/ud 3 ClipS slIgnr

wp warn 2 wpsgmten ':,lIcclJill ; 1 tcnspoolllt:mOll jllice 1 ClIp cbopped Jlmi1l11t! or ptcam

'l)

ChllltllJWII

Preheat o\'cn (0 350 degrees. ~\'\ ix dry ingredients except for nuts in a large bowl. In a sepa rate bowl, mix wc t ingrc.:di cms; fold into dry. and add nuts. Bake in tWO IO:l.fp:1115 for 1 hour, or until done.

'B anana

~,t

'B read

\' I£LI)5 1 LO ,\F

Ih Cltp Crisco shortCllillg 1 wI' mgar 2 ClIpS n(f-purpose flollr

3lmllfll/fH, II/nsbcd

1 teasp/JOII snit

liJ

2 teaspoons ba/•.' illg powder

Z1 ClfP ebopped

Ih tcaSpO()1/ "fI~'illg soda 2 cggs, bcntal Clip

buttermilk 1I1ff/lI lf fS or PU{l 1IS

Preheat oven to 350 degrees. Cream short ening and sugar. Sift together flour, sa.lt, baking pOWder, a.nd baking so da and add to creamed mixture. Add remaining ingredients; mix wel l. Pour into a well-greased loaf pan. Ba.ke for 40 to 45 minutes.

96 • Breads

C£asy'Rg lis YIE L D S 6 It OLL S

1 teMP(IOII !/Ign r 2 tnblespoOlIS mnyO/mnisc

1 ClIp sdfrisillgjlotlr VJ ClIp II/ilk

Preheat oven to 350 degrees. Mix together flour and milk. Add su~ar and mayonnaise. Po ur into slightly greased muffin tins and bake fo r 12 to 15 minutes.

"Pu"' phin 'B read \'l ELDS 2 LO AVE S

3 ClIpS !/Ignr 1 ClIp JI(.gcrnblc oil

2 tcnspoom bnkillg sodn l 'h tcnspoom salt

41Ws

1 tenspooIIlJrotmd cil/nnll/IJIJ 1 tenspoollgnJlllld /It/mug

2 ClIpS cnllllcd pt/mpkin ClIp HI{/fel3'l.1 CtlpS nil-purpose flow'

l/.i

Y.: to Jj. cup chopped pecrllls /II' n>nblllt!

Prchc:lt oven to 350 degrees. Grease and flour two loaf pans. !\'Iix sugar and oi l with mixer. Add eggs and ble nd. Add pUlllpkin :lIld blend. Add water and blend. Combine remaining ingredients and add slowly. Fill pans equally and bake for I hour or until golden brown. For the oil, substitute If: cup oil and add Y: cup apple sauce . For banana bread , substitute 2 cups mashed, ripe bananas for pumpkin and omit nutmeg. VAlUATI ONS:

Brends • 97

'Basic 'Biscuhs Yl El. D S APPItOXI.\ I ATELY 3 DOZEN BIS CU ITS

1 paeL'age )'UHt 'h Clip lu kewarm lIIater 5 ClIpS all-purpose flo/II" I teaspoon baking soda 1 tenspoon salt

1 tablespoon baking powder

2 tabJcspo01lS SlIgar -'l! ClIp Crisco shorullillg 2 ClIPS buttermilk

Preheat oven to 400 degrees . Dissolve yeast in wa rm water; set aside. Mix dry in gredients together. Cut in shortening. Add yeast and blltrermilk and mix well . Turn dough onto lightly floured surfuce and roll out to desired thickness . Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or umil golden brown.

J-foecahes YIELDS A I' I'R OXIMATEl.Y 17 CAKES

TlIl:se boecnkes IHO'e beeollle a favorite witi; Olt/"OJlests. Use them to sonk lip Ibat good pot Jil]lfOl' f/'O I/I tlll'/tip or (ol/m"d greells. Aftel" tbe plate is completely sopped clen", save Olle to eat as fl dessert nlollg with maple Syl"lIp.

1 ClIp sdFrising flour 1 ClIp sdj-rising commen! 2 c!l!Js 1 tnbfcspooll SlIgar

Yo ClIp buttermilk 'Ii ClIp pillS 1 tablespoon wattr Y. ClIp pcgctllble oil or bacon grease Oil 01' buttt:1Iorft~yillg

Mix all ingredients well except fo r fr ying oil. Heat oil in a skillet o\'er medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake . Brown until crisp; turn and brown o n other side. Drain on paper towels. Leftover batter will keep in rdiigerator for up to 2 days, tJ!. 111 Til e Laily fro Sons

l'

98 • Brends

Corny Corn 'Bread SE RVES 8

1 ClIp selFrisillg commenl A Clip self-risi IIg flottr Y1 ClIp lIegemb!e oj! pll/s 114 CJ/p for skillet aile 8-01/1ICC call crea m-st),le corll

J

2 e!1!Js 1 CtlP SOllr O-ctWI 1 cllpgmtcd sharp ClJt:ddar cheese Y1 teaspooll Cflyelllle pepper (opriollnl)

Preheat oven to 375 degrees. j\rlix all ingredients together. Pour into :l heated e:lst-iron skillet that has been well greased with oi l. Bake until golden brown , approximately 30 minures.

'Pear 'F"it.te,'s \' ] EL D S APPROXIMATELY 1 1 PIE C ES

17,js fl'jttcr battC/' //lay be lISed fOl' sliced j1W/J apples 0 1' bfwnnns, pinenpple.

I ef1!J, bentcn Y1 ClIp milk 2 tC(lSPO(IJU sugm' 1 tr:nspooll groJIIlli cimlall/OII 1 ClIp self-risillg j10t/l'

01'

cnn ned

1 Clip SOliI' CI'C(I·/11 Y. Clip J1cgctr/blc oil 3 pairs, peeled, CfJl'cd, aud sliced lJoriunltally

Combi ne beaten egg, mil k, sugar, cinnamon , a.nd fl our. Mix we ll a.nd add sour cream, Heat 2 tablespoons oil to 375 degrees. Dip pears in batter, carefully place in oil, and cook I to 2 minutes. Turn and cook I to 2 minutes more, Add oil as needed . Remove fritters and drain, May be sprinkled with powdered suga.r or cinna.mon sugar. Serve warlll .

Br(fl dr • 99

;Mother's '1\glls YIE L DS

A I'I'RO X I~I ..\TELr

2 DOZ EN RO I.LS

Y; ClIp Crisco shortening

1 package yenst

V. Clip SlIgar I beapil1g teaspoon salt II! ClIp boiling waW'

Y; CIlP lukcwarm water

I 'M 3 wps sifred all-pm'pose flour

Cream wgether shortening, sugar, and salt. Add boiling water. Dissolve yeast in % cup lukewarm water; beat egg and add. Combine with shortening and mix all together with flour. Beat well. Set :lside at room temperature for 30 minmes, then refrigerate until needed. Preheat oven to 350 degrees. Roll am dough and cut into rolls . Place on greased cookie sheet. Bake for 15 minutes or until brown.

Cheese 'Biscuits \'l E LDS 8 LARGE BI SCU I T S

71Jese biscllitJ hnve become OIiC of ol/r sigllntrll'e items at 171e Lady & Som R estaurant. EVC1'YOlle really 10oksforwllI'd to J/J brhlgi11g them out, 1I'lJethel' it be nftel' tl1ey M'e scntcd 01' while they nrc wniting in line.

2 wps sc/j-rising floll r 1 teaspoon bnkillg powdcr 1 teaspooll SlIgar

% wp Crisco sbortwjllg % ClIp grated Cbeddar cheese

1 wp buttermilk

Preheat oven to 350 degrees. Mix flour, baking powder, and sugar to· gether using a fork; cut in shortening until it resembles cornmeal. Add cheese . Stir in buttermilk all at one time just until blended . Do not ovcrstir. Drop by tablespoonfiils (I usc an icc cream scoop to give biscuits a nicer shape ) onto a well-grcased baking shcct. Bake for 12 to 15 minutes.

lUO • Breads GA RLIC BUTTER

8 tflb/esp/lOm (I melted

stic~')

bune,;

2 c/Ol'esgn rlic, CI'l/Sbcd

Combine butter and garlic over medi um heat until bum:r :lbsorbs g:lrlic; brush over tops of warm biscuits. Store leftover butter for next baking. 11 11 " VAR I ..\TIO N:

For breakl::ast, brush

\\~th

Tlu~ Lml)' &

SOliS

pbin bu[[er or honey burter.

Cracldi,.' Com 'Bread YlEI.D S " PONES

1 wp cra ck/iugs

Y.! wp bot wflter 2 ClipS sifted yellolJl corl/ meal

1 teaspoon snit Small a1ll01lllt olcold II'n tel' Vegetable oillor skillet

Prehe:lt oven to 425 degrees. Mash or break cracklin gs. lvlix with hot water :lnd pour into corn meal ; :ldd salt. Use sufficient amoun t of cold water to /l1:lke dou gh . Let stand 5 minutes, Shape into pones and place in a cast-iron skillet that has been heared with a few tablespoons of oil. Bake umil brown , for abo m 15 minutes, then reduce hea t 1O 350 dc, grees and bake for 30 lO 45 minutes, The skillet should be pl aced ncar the lOp of the O\'CI1.

CO" teTt 'B read YIELD S 2 LOAVES

1 packnge yenst VJ Cli p lJ'm'm wa ter 2 tnb/espo/lllS SIIgnr 11/;

tenspOIJ/ls snit

6 wps nU-pllrpose flolll' 2 cttpS senlded lJIilk 2 tnblespoom Crisco sbm·tel/ jug

Ilrcnds •

I Of

Prehea t oven to 375 degrees. Mi x yeast in water and set aside to dissolve. Co mbine dry ingredients. Add milk, sho rtcnin g, and ye;lst. Po ur int o twO greased 8 x 4 x 3-inch pans. Bake to r approx imarely 45 to 50 minu tes,

'B u bba's 'Beer 'Biscuits rJELDS 12 T O 16 BISCUITS

My bror/Jl;r Illlbbn cOIlf i ",:s mort of I,is cooking to his elm "conl g d II, b ll t hc does CO IIIC j"to tht: kitch, ,, lJuite oftcn to bnke liP tlJr.se g rent bisc lliu, -I ClIpS Bisql/ick

Dill: 1 2-0 1l 1lCC mil of beer

~ fO /1: ClIp

2 tffblcspoo1lS butw; m c!rt:r{

SIIgn r

Prehear O\'en to 400 deg rees . Mix all in gredie nts well , adjusrin g the sliga r :\Cco rd ing to ho w swcet a biscuit YOli prefer. Po ur into we ll gre;\sed Illuflin tins. Bake for 1.5 to 20 minutes. Ser ve with hOlle y butter. tJ tJ (J 'rIre Lilli,. & Sf/ liS

oApplesau ce 'Bread YIE L D S I LOAF

2 ClIpS nl/-pl/ "pose flow' It: ClIp dnrk browJI J1Ignr 1 ref/spoo" bnking powder J ttfl!pOOll bnking sodn Yt U fI!POOII snIt I rCfl.spo(1Il g rou nd cilwn 111011

/Ii f cn sp/J(wgl'OlI lId IllItmcg

1 teaspooll IlfI ll il/n 8 tnblcspoo1lS ( 1 stick) butter, soft clled 1 wp npplesaucc 2 c!J!Js 1 ClIp m isi1lS 'Ii wp cboppcd lPnllll/IS

Preheat o\'en to 350 degrees. Combin e all ing redients exccpt raisins and nuts . Mix well until blended. Stir in raisins and nuts. Po ur inl 0 g reased an d fl o ured 8 x 4 x 3- inch loaf pan . Bake fo r 60 ro 65 mi nut es.

102 • Rrenn5

:Herb Com 'Bread S ERVE S 9

1:4 ClipS self-risillg cornmeal J/. wp 5e/f-risillg flour 1 teaspoon Hf.!Jar Yl teaspOOIl dried marjomm 1;1 teaspooll d,-ied tbyme

I/. teaspooll celery seed

2 e!J!js, bmteIJ 1:4 wps milk 6 tnble5poollS butter, melted

Preh eat oven to 425 degrees_ Combine dry ingredients in a large bowl. Combine eggs , milk, and butter. Add to dry ingredie nts, stirring until just moistened. Pour batter in to a l ighrl~' greased 9-inch sqU:lre pan . Bake for 25 minutes or until golden brown .

'Peanut 'Butter 'Bread \' ll,LDS I LOAl'

2 ClipS nfl-purpose flour VJ wp SlIgar I tCflSPOOIl salt

4 tcnspoons bnking powder 11;1 wps milk 1;1 C1Ip peanut bllttcr

Preheat oven to 375 degrees . Combine dry ingredients. Add milk and peanu t butte r. Pour into a greased 8 x 4 x 3-inch [oafp:lfl. Bake for approximatclr 50 minutes. Great with homemade jam .

'Pineapple Cheese 'Bread YI E I. DS II. O .H

2 wps sc/f-"jsiugflolfr J/. Clip SlIgar 1 Clip camled cmsbed pimapple, with jl/ icc 2 fi1!Ji

2 tablcspoollS I'cg ctnble oil -:4 cllpgmted slmrp Cbeddnr c!Jase 1;1 ClIp chopped wnlnuts Ih tenspoon pim:app/c extract

IIrends • /03

Prchca t o ven to 350 degrees. Sift- flour into a large mixing bowl and add suga.r. Mix togcrher. In a sepa.rate bowl, mix pin eapple , eggs, Jnd oi l :lnd :ldd to flo ur mi xture, mixing well. Fold in cheesc, IllllS, :llld pinc:lpple extr:lcr. Pa ul' into a grc:lscd 9 x 3-inch 10:lf p:ln . n"kc for I hour. Cool :lnd turn om from p:lll , :lllowing to cool completely before slici ng.

Sauces) cnressings) and Preserves 'Daddy's 1(lIlgy Grillillg Sa lice Oriel/tnl JHariJllule

Cllickcll or Shrimp j\1arillade Spie)' 'Barbecue Sa lice

en w uulys 'Barbec ue Sa lice

'Egg alld £emoll Sallce Lemoll Shilll}' Cochtail Sa lice Sa\lOl)'

Grilled CI,id.w1l

Sallce

Le moll 'Bllller for 'Fish £emoll "Bulter for Stcah Stllcet-alld-SOIl r Cf)ressi IIg

CPvppy Seed 'Dressillg

o.AWI/ CPeggy's /tali(ll/ 'Dressillg :Hol/cy clVlI/ stard 'Dressillg 'Hl/ltem/ilk'Dressillg 'Pear 'j-{olley

dHillt Jlliep Jelly 'Port "Wille Jelly

Slr(/\vberry'Fig 1'resenles 'Pepper Jell), :Holley'Blltter

'Daddy's 'Tangy Grilling Sauce YIELDS I '!,

curs

For good elm reO(lI grillil/g, br/lS!J sa IICC over the meat dllrjllB the Inrt 10 01' 15 m j illItes ofgrillillg time. Till'I, ofte" to prevent b,Il·Ilil/g.

1 wp Worustcnbire Sf/llee 4 tnblcspoo1lS (1,0 stick) butter

Juice oj2lemollS

Mix ingn:dicnts together and simmer for 10 minutes.

Oriental J\I1arinade YIEl.DS 1

Yl (tiP SIIY

cu r

1 tmspooll mga,.

sa IICC

(Caspoon grOltlln gi ngcy

';'1 Clip IJIMC/"

1,4

2 tllblcspOOIlS Jlinegar 1 tnblcspUOII Jlcguflble oil

Garlic powder to taste

Combi ne aU ingredients . Usc to marinate beef, chicken , or fish.

Chichen or Shrimp J\I1arinade YIELD S ! '!, CUI'S

Z; ClIp

l 'h tcnspoollS snit packed In"OWII mga/'

6 tablespoons aliI" oil Jllicc of 1 lime Juicc oj1f.lemoll

3 tflblcspoollS Dijoll IIIlIStard

Dash o/myelllle 0/"gI'01l1/(1 blnel:

3 clOl't"sgn"'ic, crm/)t'd

~ ClIp apple

cider I'jll~lJnI'

pepper

108 • SaIfU S, Drrssillgs, and PrtuYl'rl

lvlix all ingredien ts wit.h a whisk. Pour over chicken or shrimp. Refrigerate overnight. Grill over hot coals or broil in oven.

Spicy 'Barbecue Sauce \'I~; tDS

l lJi ClIpS npple cineI' IIiIJegn1' 2 tnblcspoollS Worcutersbirc snute 1 to 2 tnblespoolls penu ut burter I tmspooll mIt 1 to

2 C UI'S

juice of2lcmollS 1 teaspOOIl pepper 2 tnblespoom ulery sud 2 tnblupoom ebili powder 4 tnblespoom (YJ srick) blltter

Bring all ingredients to a boi l until peanut butter dissolves. Stir to avoid stickin g. Lower heat and simmer for 20 minutes.

'The Cady's 'Barbecue Sauce YlF.I.D S 2 CU I'S

'lS ClIp oil Iff ClIp lemOIl j llicc 1 tenspoon peppel' -X Clip kcrclJIIP

3 tnblespoom browII wgm' Pinch ofgnrlic snit orgnr/ic powder

2 tenspoom mit IJi Clip npple cider I'illrgnr

3 tablcspoom lVortutersbirc mltte 2 tenspoom paprika J,{ CZlp water 3 tnblespoom prepared lI/1/Stard 'lS ollioll,fi1lf:iy cbopped

Mix all ingredients rogcthcr and simmcr over medium hear for 15 I' 17 I' T/IIJ Lmly & SOliS minutes.

Snuces, Dresrillgs, (wd

Prncrl'CJ •

109

Cfgg and Lemon Sauce rlELD S I C U P

17)il illl tllny Sllllee tbnt ooesorellt Iv;rh bl'Oecoli, tnlllij1oll'C1; nspnrllOUS, nnd filb.

3 eggs, sepnrated JI/icc of 2 Jemom

1 ta[,JcspooII conwnrc/) I ClIp cJJicl'CII stock

Bcat cgg whitcs until stifT; add egg yolks and continuc beating. Add lemon juice slowly. BC:lt constantly to prc\'cnt curdling, Dissolvc corn· starch in Y. cup watcr; add to broth and cook ovcr mcdiulll hcat unti l it thickens. Slowly add hot stock to egg mixturc, bcating constantly. Sauce should be smooth and creamy.

Lemon S hrim p Cachtail Sau ce YIELDS ';'

6 tablespoons mfl)'tJ1l11flise 1 tnblespooll horseradish !h tenspooll!Jratcd 01liOll

cur

1 teaspoon p"epared mustard

2 tablcspoolJS lemoll jllice

Combinc all ingrcdients and chill before scrvlng. Scrvc with cold shrimp, crab claws, or r.lW oysters.

Savo ,-y Grilled Chichen Sauce YIELDS 1'1, CUI'S

ih tIIp distilled llz,JC!Jnr Y.i wp /emoll juicc ',0 Clip coni oil 1 tablespoon snit

~

renspoollgroll1ld black pepper Jih tablespoolJS d,')' mustard Sprinkle of CfI)'el1l1 e pepper

110 •

SIlI/C eS,

Dressings, find PI'esC/'I'ts

Mix ingredients together. Bring to boil over medium heat. Stir fre quently. Remove from heat; brush chicken with sallce while on the gril l. Mlkes enough Sluce for 2 chickens.

Lem on 'Butter for "Fish YI EL DS

4 raulcspoollS ('IS stick) butter J c/opcgnrlic, mimed 2 rablespoons /emOlI jllice

'I, cur Dash o[ lForccstenbire snuce Snit flud pepper to tnste

Melt butter in a saucepan, Sauce garlic for 2 to 3 minures . Add remain ing ingredients and mix well. Serve warm over broiled fish.

Lemon 'Butter for Steal< YIELD S \I, CU I'

2 tnulespoollS /tmJOIJ juice 3 multspo(ms butter ~ tenspoon snit

I/. tenspoon paprikn J tnblespoolJ ]inel)' ebopped frcsb pm'slcy

Combine all ingredients. Pour over cooked steaks and garnish with lemon wedges .

Sweet-and-Sour'Dressing YI IO LD S 3 CU I' S

1'h ClIpS I'eguflble oil Yo cup J'iuegnr

Yo Clip mon/' Jill tcnSpOOIlS snit

J'h te(lspoons celc/'Y seed I 'll {taSpoo"s dry lIIustm·d JlI;. tcnSpOOIlS pnprika 1 11;. ttaspoolISgrated onio1/

Combine III ingredients in a jlr. Chill. Shake and serve over s:\lad.

$nllUI, Drtllill.!JI, (Jlld /'rtlt r vu •

III

'PO pl1)' Seed 'Dressing YIELDS 1 '1, CUPS

1 tcnspOOll HOlISe Sensoll illg (Ice pnge 160) 1 tnblespoon poppy seeds .x wp oli,'e oil

bOlley ~ wp rcd JIIine l'illcgnr I tablespoon Dijoll 1Illtrtnrd J tnblespoon minced onion

',1

Clip

Combine ingredients except oil in a blender, Process Oil low, grad ually adding oil. Chill; shake o r srir before serving,

.Aunt 'Peggy's Italian 'D ressing \' I EL DS 2't, cups

4 c/oI1esgnrlic. miuced Y: tcnSpllOU salt, or to tnste :;, tmspooJl peppCl' ~ tmspooll dried bnsil Yo tcnspOOIl dn'ed OI'I:gnl/O Y: tenspoon pnprikn y, teaspoon dried dill

Piuch of dill seed 'll tcaSpOOIl mgal' :I.r tCffspoongrnrcd Pnl'lItesa ll cbeese 1 tcaspoon IW/(II/ jllice Pi. C/lpS llimgnl' .x C/lp olhlt oil

Combine all ingrcdiclHs and mix well.

J{oney J\IIustard 'D ressing \' [F-L1>S 1 '1.

.x C/lp mn),olmnise 3 tnblespoollS "olley 2 tnblespoollS yelloJII mllrtnrd llnblespoolJ lemoll jllicc or j lliee from 'is lemOIl

cu r s

H orserndish to lnste 2 tnblespoollS orn IIge jllicc (mo l'c or less lIS needed)

112 • SlIttUJ, DreJlillgs, lII,d PreJeYl'tJ

Combine all ing redients except o range juice; stir well . Thin to po urin g consistency with ora nge juice. Cover and chill for 2 to 3 hours. 1":.* l' l' Tile L..ml,. & SIms

'Butter",ilh 'Dressing r1El.l) S 2 CU I' S

~

ClIp so llr cream I Clip ma),01l1l(1iJc II.i ClIp buttermilk I fen-spoon H OllIe Seasoning (sec page 160)

2 fablupoo1/! mimed fresiJ parsley I tablespooll miuted 011;011

Mix ingredicms toge ther and chill ovcrnigh r. \' (J

0

'Ille LUll,. &- SIms

'Pear :If oney r] ELPS 12 TO ]6 HAl.F·P]NT J!.RS

One 20-01lllet ca ll erl/J/)ed pimapple wit" syrup 8 ClIpS (abol/t 3 pounds) peelcd, eored, al/d c!Jopped pcars

IO ClIpS sugar

1 tablespooll lemoll jl/ice

,\llix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutcs. Place in sterilized jars and seal while still hot.

J\tlint Julep Jelly YIEl.D S

11(:

ClIpS bOl/rboll

'h Clip ware l-

3 ClipSsugm'

~

TO 5 HALf · PINT JARS

6 tabJespoollJ CertfJ 4 to 5 ftcsb lIli1lt sprigs

Sa Il US, DreSJillgl, II lId l'rrserl'tI • I J3

Combine bourbo n, wafcr, and sugar in double boiler over medium beat. Sti r until sugar is dissoh·cd . Remove from hcat; add Certo . Pour iIHo ste rili zed jars. Add mint sprig to each jar and scal.

"Port 'Wine Jelly \· IE I. n s S HAl.f · r I NT J ARS

J ClIp port wille

3% wps mg a!' % bottle Certo

J ClIp cTanberry j uiu:

Stir wine , juice , and sugar together in double boiler over mediu m heal ulltil sugar is dissolved. Remove from hear and add Ccrw. Pour into sterilized jars and seal immediately.

St rawbenJ' 'Fig "Prese nles Yl EI.D S 8 H AI.F · I'I NT I"II.S

3 ClIpS mfrsbcd ";pc fig s 3 ClIpS SlIgar

1il'o 3 - 01l 1Ief pa ckages st m Jllbu'ry

1,/1-0

Z\'lix all ingredie nts rogether in saucepan and cook 4 minutes af rolling boil. Srir frequcntl)', Skim . Po ur into s[erilized jars; scal.

"Pe pper Jelly YI ELDS 6 IH. LF·r [ :-;'T J ARS

Clip cbopped gru" bell pepper Yo ClIp cbopped frtJ!J !Jot grew pepper 1% wps appJe l'i1lrgar

-Yo

6 ClIpS mgar 4 Olll"U Certo 4 dropsgrewfood coloril1,9

//4 • Sli nCa, f),·cSIi'I.!]J, IIl/d PrturJ'(S

Process bell and bot pepper in food processor, then mix all ingredients except Ce rro and food coloring. Bring to rolling boil. Remove from heat and add Cerro and coloring. Pour into steril ized jars and seal.

:J-{oney 'Butter YIELDS I CU P

J/.i pound (2 sticks) butter

2 tnblespnollS bom:)'

Allow butter to soften slightly at room temperature. Using an electric mixer, whip butter and honey together in a bowl umil well mixed. To give the butter an extra flair, you can: • pm the mixture in a buner mold and allow to chi ll ; • roll butter lip in wax paper, allow it to chill, and slice when ready to use; • spread softened butter in a shallow pan, chi ll , and , when it is firm, usc a miniature cookie clltrer to make different shapes; • run semichil led burt er through a pastry bag, using a star tip . You ca n also :ld:lPl the above to suit your needs. For example, you cou ld :lde! fresh strawberries, blueberries, peaches, or other fruit. Fresh herbs like basil , thyme, and oregano-as well as fresh garlic- help make wonde rful herbed butter (for this yOll should omit the honey ). 'JJ 'rJ"rJ TIle Llltl)' ;: SQ " .~

•••

1Jesserts CAKES AND P IES

Caramel v ll'ple Cake witiz Caralllel '1Oppillg

'R.!WI

Cake

C oconllt Cake ellOco/ate StrawDerry Shortcake

.cow-'Fat 'Peach Ca f<e S(IlJ(IIlHoh C hoco /ale Cn ke witl, :)-{ol 'Fudge SrHl ce

j\;/allIas 'PO/ll/(/ Cake

Chocolate Chip 'NJ.rt Cake CIJSciO Il S

Li llie C hceseca he

G rwu/uloliJer cHwl 's SO ll r C remll 'POWIt/ Cake

Gooey CZ3utter Cakes Gram/motll er 'Pauf 's 7\qd 'Velvet Cake Cheesecake

'1>iJlca pple Cake C hocolate S heet Cake

'13ul/{wn Split Cake gmm/uJ(fIlUl

91iers s Cnrrot Cake

'Til/lllel of 'Fudge Cake Old-'Ti IIlC£e IlJ OII "Cheesecake" 'netlcr'1"lul/I Sex ? l es!

116 • Duurts

'Pul/ch '13owl Calw CI,ocolate "PolllICI Calee

'£os)' Coffee Coke .Aprlestl llce CUllctrhes Chocolate'DmmwtioJ/ "Pemlllt 'ElUter Cake 'T-rcHch COCOll llt. 'Pic

'Blltterscotch 'Pie Chocolate 'Derby ' Pie .1\11il/i cPecan 'Pies 'Pralille 'Plllllpkill 'Pic Chocolate Cilip "Pic Chocolate •.Almom/ 'Pie Strawberry mid C realll '}'ie '11llwksgil'illg 'Pie ~llnU/a 's

£emoll

Chess 'Pie

~Il erillglle

epic

'BmuII/(f Cream epie dH ill ;011- 'Dollar "Pie 'Pastr), for 'Iivo-Crust 'Pie

COOK I ES AND BROWNIES

Cllelll), epecnJl Cookies

SlIickerdoodles

[ady £och Cookies SOllthem 'Tea Cakes

JJmerli • 11 7

Sliced 'N.!.ff Cookies 'Buller 'FiJlgers

Goodies LOlli COImtr)'

...

Cookies

TIwlJIh 'Prilll Cookies 'Butter Cookies

GraJldmllS Iced Georgia Sqllares

"F IIdgie Seolell 7{!lIg Lady'Browuies Cream Cileese 'Brolll/l;es 'Pcmwt. 'Blltter CHars o/'/JIII/. GlclHliss

eBlol/de 'BrrJHmies

OTHER CONFECT I ONS

'Pcmwi 'Butter 'Buckeyes 'PeC{!11

Clusters

'Pemll!t "Butter 'Bilils

Old-Tillie el1Oeo/nre 'Fudge 'Five-jHillllte 'Fudge

'BlIker! J lpples Strawberry j\1/old '11\'111111// 'Pmlille 'Brie witl, '1-ruit Creme Cnmmel

"Rice 'PlUldillg 'l3nlm/la 'Puddillg

Sf/mIll/ai, "'fim Hlis/," 'Peach Cobbler

-

Ca ,-amel oApple Cahe with Caramel 'Topping SEKVES 15 TO 20

2 Y1 ClIpS SlIgar 3 eMs

2 tcnspoo1lS 1'(11111/(1

l lh

2~ ClIpS

CtlpS

1 ClIp cbopped

liege/able oil

3 CliPSnU-pm'pose flolll'

lIm/lIl1ts

diced flpphs,

C(I1II1C fl

or

/res"

Preheat oven to 350 degrees. Cream wgahcr sugar, eggs, and oil. Add flour ; mi x together until well blended . Acid vanilla, nllts, and diced apples. Spread into a lightly greased and floured 13 X 9-in ch baking dish; bake for 45 to 60 minutes. Cake is done when tomhpick inserted in center comes out clean. When cake is done, punch holes in it wirh a knife and pour topping over. CARAAI EL TOPI' I NG

.y, pOlllld (3 sticks) butter 2 cups bron'IJ mgnr Heat all ingredients together over medium heat. Bring: to boil, stirring constantl}'. Let boil for :lbo U[ 2 minutes. Po ur over warm ca ke . (J

tJ G

'R!:,mCa lw SERVES 12 TO 16

1 ClIp cbopped wn/lIl1ts 011&18 YrllllllCCpackage yellow cake mix Ont 3 IJr Oll1l CC package imtl1ut vfll/illa plldding mix

4WJS 1/1 ClIp blfttermilk

'/; ClIp pegcrable oil ~ ClIp dark rum

Tllc Lilli)' & SOliS

120 •

J)tmrtJ

Preheat oven to 325 deg rees. Grease and flour a IO-inch tllbe p:l.n. Sprinkle nuts over bottom ofp:l.n. Mix remaining in gred ients together. Pour baller over nuts. Bake for I hOllr. Cool. Invert on service pl:l.fe. Pri ck rap wirh fork or toothpick. Dri zzle and smooth gl:l.zC evcnl y ovc r top :lnd sides. Allow cakc to absorb glaze . Use all the gla ze. GLAZE

4 tnblupoo1U (Yz stid:) bt/lfer /If ClIp II'nter

I CIIpmgnr ~ wp dark mill

Melt bul'ter in saucepan. Stir in water and sugar. BoilS minutes, stirring cOl1sranrJy. Remove from hear; stir in rum.

Coconut Cahe SERVES 12 TO 16

IS V.-oulJce pn cl.:nge ycllow puddill!J cnkc mix I cup S/lt/I' CI"t"lrlll

01l t

1'h

ClIpS stI.!JfII·

12 Olll/ US cnlm ed I}r ji·o::.&11 sJ,,·cddcd C/lCOIll/ t

Prehe:u oven to 350 deg rees. Makt: cakt: by followin g di rectio ns a ll p3Ckagt:, substituting milk for water. Divide :md bake in three 9-inch ro und cake pans for 20 minmes. Remove fro m O \ "CI1 and allow ro cool for 5 minutcs. Removc from pans. Stir together sour cream, sugar, and coconut. Spread between slightly warm cake l a ~'t:rs, piercing each layer as you stack them . Sto re cake in container in refrigerator for 2 (0 3 days. This allows ca ke to soak up moisture from the COCOnut . On tht: third dl)', prepare icin g for cake. I C ING

2 III/bent'" f!l!J whites 1Yz ClIpS SII!Jar 2 teaspoolls Jight eorl' syrup, or V. /(.n spooll cI"m III of ffI rtnl· '!J ClIp cold 1I1flter

Dnsb of snit 1 renspooll J1nllilln AdditiOllnl cocomtf 10 top icillg (nbolt t ~ ClIp)

Cni.'ts nlln Pies '

121

Place all ingredients except vanilla and additional coconut in top of double boiler, but do not place over heat; beat I minute wi th electric hand mixer. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes), Remove from boiling water; add van ill a and beat until it rcaches spreading consistency (about 2 minutes), Frost top and sides of cake; sprin kle with additional coconut, Cover and store at room temperature,

Chocola te Strawberry Shortcahe SE RVE S 15 TO 20

2 wps cake floll r II/: wps m,9ffr 'lJ ClIp coeon I/: wp Crisco s/JfJrtcllill,9 III: ClIpS buttermilk 111: tcnSPlllJ1lS Imkill,9 sodn I teaspoon snIt

1 teaspoon I'ffnilln

2 IlI/JOle qJ!Js or 3 eM wbites 1 qU{frt fresh stm wberries, rimed alld sliced 1 wp whipped C1"I:fflll 01' Cool Whip

Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients in order listed, except strawberries and whipping cream, Beat with mixer on low speed , scraping bowl constantly, for 30 seconds, Beat on high speed , scr:lpin g bowl occasionally, for 3 minutes. Pour into greased and floured 13 x 9-inch pan, Bake for 30 to 35 minutes, Cool cake completely, Cur into squ:lres. Place 2 or 3 sq uares ill dessert cups and layer with small amount of strawberries and whipped cream. Garnish with strawberries , A bCffI'e11!Y trent!

[,olV-'Fa t 'Peac h Calw S ER VES 12 TO 16

y. teaspooll SIt,9n J'

I tmspoollgro/lJ/d

CilJllffJIIOll

121 •

D(Ss~rts

CAKE

2 ClIpS aU'pltl-pusc flot/ r l Jh ClIpS mgnr 'IS ClIp Crisco shorullillg ~ ClIp milk Glle 15'01llIc& mn cling pmcl;es, draillcd (n'serJJe Jh ClIp juice)

3 cM whites 311 teaspoons baking powder lIS tenspoolIgl'oulld cillnnmOIl 1 tCflspoon lJnnilln. 1 teaspoon snit

Preheat oven to 350 degrees. Use no· stick cooking spray in Bundt pan. Mix together Sligar and cinnamon. Sprinkle mixture over bottom and sides of pan . Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantl)'. Beat on high speed for 2 minutes. Po ur into Bundt pan. Bake fo r 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediatel)' before serving. ICI NG

Glle 6'01ll1(e cOlltainer 1I0llfnt pencl; ),ogttl-{

Glle 8'01tl1Ce cOlltnimr Lite Cool Whip

Mix together. Frost cake .

Savannah Chocolate Cahe with JIot "Fudge Sauce SE RV ES APP RO XIM ATEL Y 2 0

2 ClIpS broJIIII mgnr lIS ClIp O-isco S/;lll"tCll illg 1 ClIp butterll/i/J,' 1 tenspoon lJfl.ni/ln 2 OIIIlCCS tlnslJleet/:llcd ciJoculntc, melted

3 eggs 2 ctlpS sifted nll·pttrposc flour 1 tcaspooll bnki1Jg sodn. lIS tenspoon snit

Cakes alld l'i($ • 113

Preheat oven to 350 degrees . Cream together brown sugar ;llld shonening; :ldd bllttermilk and vanilla. Add melted chocolate, then add eggs aile :H a time; beat fo r 2 minures. Sift together flour, bakin g suda, and salt and add w creamed mixture . Beat an additional 2 minutes. POllr into a 13 x 9 x 2-ineh greased , floured pan. Bake for 40 to 45 minutes. HOT FUDGE SAUCE

bar German ciJoco/au III Ollllce III/sweetellcd e/Jocolate N tn b/csp()(J1IS (l Slick) butttr OIlC -l -OIlIl U

3 ClIpS powdered mgnl1M ClIpS cllflpornted m ilk I lh tcnspOOIlS ,'anilln

Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternating widl evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mi xture becumes thick and cream}" about 8 minmes. Stir in va nilla ; serve warm over S;lVannah Chocolate Cake (or YOllr favurite she et ca ke) .

.:Mama's 'Pound Calw SERVES 16 TO 20

I/.: pOIIl/d (2 sticks) buttel" I/.: ClIp CriSCI) sJJorlCllillg 3 (. III'S SII!]ar 5 f;.I{!JJ 3 ClIpS aU-pl/ rpose flollr

Ih tt:nSpOOIl

snit

liz tenspoon bakill!] I'Oll'da 1 ClIp milk 1 tcaspoo" Jlfl lljUn

Preheat O\"(:n to 325 degrees. Cream butter and shonening together. Add sugar, a little at a time. Add eggs, one at a rime , bealin g after each. Sift together dry ingredients and add to mixture alternately with milk, starting with !lour and ending with flour. Add "anilla . Pour into greased l nd floured tube pan and bake for I Vl hours.

J24 • Drsjtl"/J

Chocolate Chip

~It

Ca /w

SERVES ]6 TO 20

1 ClIp milk 1 tcnSpOOIi I'nllil/a Olle l2-otlllee packngc scmisweet ebocoln te chips 10 cups chopped pan liS or wnhlllts

YJ ClIp Crisco shortell ing pOlll/n (2 sticks) butter

o

2 % ClIpS mgll/'

6 lal'ge I:!1£JS 3 CllpS nll-ptlrpose filltlr 1 unsp(l(J1l bnkillg powner

Cream shortenin g, burter, and sugar. Add egg,s, one at a time , beating thoroughl}' after each. Sift fl ou r wi th baking pOWde r. Add to creamed mixture, alternating with milk . Roll n uts and chocol:"tte chips in a link fl our and add ro mixture, then add vanilla . Place in cold oven and bake at 325 degrees for about 1 Y: ho urs, or lIntil done.

Luscious Dime Cheesecahe SERVES ]5 TO 20

18IJrOlllice packnge yel/oUl enke mix 4 eggs 1,4 ClIp Jlegembl, oil Two 8-/}//IIcc pncknges ,,'cn.m cheese, nt room temperature Qlle 14-o/l1Icc en /I SUlee/ellen CO1/" nwwi min' QIU:

2

rcnspoomgmten lime zest

liJ CIlP jh:sh lime juice

1 tenspooll Mll illa Om S-o/met: COl/miner Cool Wbip,

or 2 ClIpS bL'fl I'Y crcnm, JIIllippen with Ih Clip mgnr Ullti! stiff Lime slic&s,jor gnn/isb

Preheat ove n to 300 degrees. Reserve Yl cup dry cake nux. In large bo wl , com bine remaining cake mix, I egg, and oil. Mix well (mixture will be crumbl}'), Press evenly in bottom and I ~ inches up sides of greased 13 x 9 -ineh pan. In same bowl, beat cheese until fl uff)', Beat in condensed milk until smooth. Add remaining: eggs and reserved cake mix and beat 1 minute at medi um speed. Stir in lime zest, lime juice,

•

Cnkrs nud I'i (s • 125

and vanilla. Pour into prepared crust. Bake for 50 10 55 minutes or unti l center is firm. Cool to room tcmpcratun:. Chill thoroughly. Spread Cool vVhip over top. Cut into squares to serve. Garnish with lime slices.

Gral1dmother 'Pau/'s Sour Cream 'Po und Cahe SJ::RVJ::S 16 TO 20

'h pOUlin (2 sticks) burter

'h unspooll bnkillg srlnn 6 eggs I tCflSpOO Il I'nlli/ln

3 mps mgnl' I ClIp SO liI' cream 3 ClIpS (llI-PIII'pIJSe flo II r

Preheat oven to 325 degrees. Cream butter and sugar wgether; add sou r cream. Sift- flour and baking soda together. Add to cl'e;lIlled mixture, alternately with eggs, one at a time, beating alter e'lcb. Add vanilla. Pour inro a greased and floured tube pan and bake for I hour 20 minutes. Q I'., 'rh e L.IIII)' &- Sf/liS

Gooey 'Butter Cahes SJ::RV J::S ] 5 TO 20

I timid »,rire n ft'll clmptcr 0 11 tllil dCSJert. It il the IJllmber-olle (hoht: restll " rll " t,

Qlle 18'1.-011ll Ct" p(lclmge ye/loll' enl'e mix

ill

Ollr

8 rnlllcspool/S ( 1 stick) hI/lUI; melted

1 (I{!]

Preheat ove n to 350 degrees. Combine ingrediellls and mix well. Pat into a lightly g reased 13 x 9 -i nch baking pan . Prep;trc.: filling.

126 •

DCSffrt!

FILLING

Olle 8-ollllce package crmm

8 tablespoollS (1 stick) butter,

ciJeese, softwd 2 efI!Js

01/.e

mdud 16-fJ1l11CC

box powdered sugar

1 teaspooll panilla Beat cream cheese until smooth. Add eggs and vanilla. Add burter; beat. Add powdered sugar and mix wel l. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake. VAR!ATIONS:

I. For the holidays, add a I S-ounce can of pumpkin to the filling; add cinnamon and nutmeg. 2. Add a 20-ounce C:ln of drained crushed pinc:lpplc to the filling. 3. Use a lemon cake mix. Add lemon juice and zest to the filling. 4. Use a chocolate cake mix with cream cheese filling. Add chocolate chips and mlts on rop. 5. Usc a spiced C:lrrot cake mix. Add chopped nuts and shredded carrots to the filling. 6. Usc mandarin oranges, bananas, blueberries, or strawbe rries-just coordinate your extract flavorings. 7. Usc a chocobte cake mix. Add Yo to 1 cup pe:lnur butter and nuts to the filling.

Grandmother 'Paul's 'REd eVelvet Cake S ERVE S 16 TO HI

2 efI!Js

J tenspOOll salt

2 ClipS sugar 1 tenspOO1/ cocoa 2 OIlItCCS I·cd food co10l·i119 ~ pOlllld (2 sticks) lmtw· 2Y.i ClIpS cake flo1/r

1 ClIp bllttermilk

1 tenspllfJ11 I'all iiln Y.i tenspooll baking soda 1 tnblt:spoolJ pinegar

Cak es

{I

lin

Pies · 127

Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food colorin g. Add butter and egg mixture; mix well . Sift together flour and salt . Add to creamed mixture alternately with buttermilk. Blend in vani ll a. In a small bowl, combine soda and "ineg;\r and add to mixture. Pour into three 9-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done. I C ING

2 e!1!J whites l 'h ClIpS mgal'

1 ClIp williaturc mars/}1l/allows 1 ClIp or 3YrOUlIC& call sbredded

5 tnblespoo,lS cold Wiltl:/' 2 tablespoons ligbt CO/'1l symp

1 ClIp chopped pecans

COCOII 1/ t

Cook egg whites, sugar, water, and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in co-

conut and nuts. Spread between layers and on top and sides of cooled "4 ~ 'iIJ TIle LlUly & SOilS cake .

Cheeseca/<e SERVES]O TO 12

1 ClIp gmiJ(lIll crackcr crulllbs /,4 ClIp mgar

4 tablespoons (II! stick) bllfter,

melted

Preheat oven to 350 degrees. Mix ingredients together and pat OntO bottom and sides of an 8-inch springform cake pan. Prepare filling. FILLING

2 eggs 12 OllllC&S C/'calll cbeese, softellcd

1 ClIp mgar 'h teaspooll I'allilla·

Beat eggs and softened cream cheese together. Add sug;\r and vani ll a. Beat until well blended. Pour into prepared crust. Bake for 25 to 30 minutes. Let cool for 10 minutes. Add topping (recipe lollows ).

128 • D nrerH TOPPING

Yz

Yz tmspoon PIli/ilia

Clip SlJgal'

1 CIfP sOlfr C1"CffIJl

Combine ingredients and put on top of cake; return to oven for 10 minutes. OI'TlONAL FRESH FRUIT TOPPING

2 cups fresh rn.spbcrries, bllfeberries, srm.Jllbcn·il:s, cberrics, ete. II! ClIp SlIgar

% CIfP water

1 tablespooll blftter 2 tablfSpoom cormtarcb

In small sauccp:l.Il . bring fruit , sugar, Yl cup water, and buner to a boi l. Mix cornst:lreh and V. cup W:lter together. Add to boiling pot, cooking and stirring const:ln tly ror I minute or until thick. Cool to room tem· perature. Serve dollop on e:lch slice of cheesecake, with a sprig of fresh I":} I1.S \' TIle Lml)' &- SOilS mint for garnish. NOTE: You can use a canned pic filling (blueberry, strawberry, or cherry) instead of fresh fruit .

'Pineapple Cahe SERVES 16 TO 20

01le J6,01lI/C( cnll c,"flShed

% Clip SOllr cream

pil/capj!le ill JUIlIIY 5)'1'111' 2 ClIpS BisfJllicl' 1 ClIp sifted Illl'plfrposc flollr 1 tcaSpOOIl bal-iug soda 1 cup sugnr

8 tablespoom ( 1 stick) bl/tttl' 2 unspo(ms pallil/a. 2lm;gc eMs 2 tablespo(Jlls 1'1111/

Preheat oven to 350 degrees. Drain pineapple well, reserving syrup for glaze. Stir Bisqtlick, flour, and baking soda together and se t aside. Beat sugar, sour cream, butter, and vanilla together for 2 minutes. Add eggs

CnktJ

/llId

['in · 129

lnd bC:H I additional minutc. Add flour mixture :md beat I minutc longer. J\,tix in drained pineapple and rum . Pour into wel l-greased 9inch Bundt 1';\11 . Bake for abom 4 5 minutes or until cake rests do ne. Remove from oven and spoon about half the glazc ove r cake. Let stand 10 minures and then rurn OntO serving platc. Spoon on remaining glaze. Cool bclo re cu tting. GLAZE

1,1, wp rCSCrJled pim:npplt: symp

Jif cup mgnr 4 tnblcspoom bl/rtcr

2 tnblcspoom rum (opt irmnl)

Combine sugar, burrer, and syrup. Stir over low heat until sugar is dissolved and butter is melted. Remove from heat and add rum , if desired .

Chocolate Sheet Cahe SEK V ES 15 TO 2<1

2 wI's mgnr 'Ii tcnspa(1II snIt 2 ClIpS nil-purpose flollr 8 tnblcspllrJl/s (J stick) butter ',I: ClIp Jlcgunble ail 1 ClIp wnter

'if ClIp cocon 2 qj!JS 1 unspoon bnking sodn !t$ ClIp btl fterm ilk 1 teaspooll J1(l1Iilln

Preheat oven to 350 degrees. Combine sugar, sait, and flour in a large mixi ng bowl. In a saucepan, bring to a boil butler, oil , water, and cocoa, Add to flour mixtllrc. Bcat eggs, baking soda, btmefmilk, and v:milla . Add to dry in gredients. Pour into greased and lloured 13 x 9 x 2-inch pall . Bake for 25 minutes . IC I NG

8 rnblcspfJOm (J stick) bl/ttcr

1 teaspoo1l Mn;l/fl

3 tn blcspoom COClla 6 tnblcsptJOIIS milk

Olle 16-01l1l CC box ptJwden:d mgar 1 wp cbopped ptCflm 01' tJlnblll!S

130 • DeSieru

Mdt together butter and cocoa. Add milk and vanilla. Stir in powdered l' ltI \':.1 Tile Lac')' &- Suns sugar and nuts. Spread on warm cake.

'Banana Split Cahe SERVES 15 TO 20

2 mps crlfs/Jcdgrnllfllll crackcl"S .x pOl/1/d (3 sticks) IlI/ftcr 2 C,-,ws OIlC 16-01l11CC box powdcred mgn r

Qlle 20-011IlCI: cml

cl"tlSbed

pincnppleJ drained 2 to 3 bnllnl/nsJ sliced Onc 12-01l1lCC- comnincr Cool Whip

For crust, mix crushed graham crackers and I stick ofbutfer. Line bot· tom and sides of a 13 x 9·inch pan with mixrure . Beat until flufi)' eggs, 2 sticks butter, and the powdered sugar. Spread mixture on crust. Add layer of crushed pineapple (drained ) and layer of sliced bananas . Cover with Cool Whip. Sprinkle with nuts or graham crackers. Refrigerate for 1 hour. 1':.1 # # TIle Lod)' &- Sons

Gramlmama J{ie.-s's Carmt Cahe SERVES 16 TO 20

2 ClIpS nil-purpose flour 2 ClIpS mgn.,. 2 tcnSpOOIlS bnkillg sodn, 2 tcnspOO1lS cinnnmO/l 1 (C{/spoon sait

4 clJ!Js 1'l1 ClIpS l>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
1,4 WI' broil'll SIIgfJr

2 egg yolks, ligIH~)' bm!(.ll

5 tflbkspoom fllI-plll'pose flollr VJ tempflOli snIt 2 CtlpS lIIiIl·

2 rnblcspoolI! bllrtO' 1 teaspooll l/fJl/illn Que 9-illcb prcbnh:d pie sbell

Combine sugar, flollr, and salt and stir in milk slow1)'. Cook in double boiler over boiling wate r until thickened, sti rring constantly. Cover and cook 10 minutes longer, stirring occasionally. Add small amount of hot mi xture to egg yolks, stirring rigorously. Add back ro pot and cook I minure longer. Add butter and vanilla and cool. Place fi lling in pastry shcll and cover with whipped crcam or meringue .

Chocolate "Derby
4 (f{9s, lig"t~), bmlm 2 ClIpS mgnr

Qlle I l-II IIII CC pn e£'ngc scmi!Jllea chocolate chips, mdt, d 1 ClIp sijied self·ris; IIg POIII'

2 !CaspOOIl! II(JI/il/a 2 CtlpS cboppcd pccam 71110 9-illc/J III/ bnked deep-dis/J pic slJclls (w.1 regula I' 9-illclJ III/baked pic s/Jells

VJ potliid (2 stick!) blltter, melted Prehcat ovcn to 350 degrees. Combinc eggs, sugar, and melted choeolate in large bowl. Add flo ur and mix well ; stir in rcmai ning ingredients

138 • DrJltrfl

except for pit: shells . Spread mixrure inro pic shells. Bake for 30 minlites. Serve wa rm with icc crealll. Freezes well!

J\II in-i. "Pecan "Pies YIELDS H

8 tnblespoom ( I stick) hl/N,,' I ClIp n/l-pl/rpose flollr

all, 3-otmr:c pn c!'nge crenl/l cheese

Preheat oven to 325 degrees. Soften cheese and butle r and blend well. Srir in nour. Chill I hour. Shape inro twenry-four I -inch balls. Place in ungreased small muOin tins, Press down to form crust. I: I L LI NG

J '!19

I teaspOOll Ilnl,i//n

-'l: ClIp bYOUI1I mgM' I rnbhspooll blltler

1h Clip eboppr:rI pecnllI

Druh of snIt

Beat egg, sugar, bUrler, vanilla, and salt unril smoot h . Divide half the nuts among pastry Cli pS. Add egg mixture. Top with remaining nuts. Bake for 25 minut es or until filling hardens.

"Prali11e "P""'phin "Pie SF.RVF.S 6 TO II

'l'J ClIP fi nely chopped pecnm 'l'J ClIp pillS t;j Clip brolll1l stlffnl'

2 tnblespoolls blltf';lj softwed a ll '; 9-illch 1I11bnkcrI pie s!Je/J 3 1I'Il0ie e!l!Js 2 r!l!Js, sepnrn tcrl J ClIp cnn"ed pumpkin 1'1: wps hefll1Y crmlll

Yo ClIp dnrk mill teaspoon snlr 1 teaspoon grollnd &iIl/IfI./IIOII '.4 teaspoollgl'oll1/({ elopcs Y. uaspoon groul/d ginger '.4 unspoollgrOllllrl mnr:c (optionni) 2 tnblespoomgrlJlllllnud stlgnr t;j

-

Cnkes nll(ll';lI • 139

Prehear oven to 400 degrees . Bicnd pecans with % cup brown sugar and softened butter. Press gently with the back of a spoon into bottom of pic shdl. Blend all remaining ingredien ts except egg whites and grallul:ned suga r. POllr into pic shell. Bake for abollt 50 minllles. Ma.ke a meringlle by beating egg whites until stiff, adding the granulat ed suga r while beating. After pie has baked , remove from oven and cove r with mcringue. Return to 425-degree oven just to brown meringue.

Clwcoiate Chip 'Pie SERVES 6 TO 8

2 f!.I!JS 'It C/lp rill-pill-pose FOIII' liz ClIp packI.:d broJIIII mgnr liz ClIp gm II IIln red mom' S tafllcspo/lllS ( 1 stick) lll/tto; mc1rcd

Qlle 6-01i1lce package semiswtet chocolnte chips

1 ClIp cbapped peCfllls or Jllllblll f! Qne 9-;lIcl1 lInlwked pic shell Wbipped topping (nptio llnl)

Preheat oven to 325 degrces, In large bowl, beat eggs until lo amy. Add flour and brown Sligar; beat until well blended. Blend in gra.nulated sugar and butter. Stir in chocolate chips and nuts, Pour inro pic shell. Bake lo r I hour. Cove r with whipped topping, if desired.

Chocolate u4lmond 'Pie

16

to

20 Inllle mnrshmallows

Hcrsbe), cbocolnte bars witb n/mouds I/z ClIp 111 ilk F Oll r J IIz -OIIIICC

1 Clip benl'Y crenm 1 renspoo II !'flllilln

Qlle 8-illehgmlJam ern c!'cr C/"lISt

Mdt marshm all ows and candy bJrs in milk in double boiler. Remove fr011l heat and cool. \Vhip cream until sti ff and fold into cooled mix -

140 • Dmerts

tun:: . Add v:milla. Pou r into prepared crllst and chill . Good as is or lOp with whipped cream.

Strawbeny and Crea'm, 'Pie SERV Ii S 6 TO 8

2 e!1!Js, bentm Qlle 8-illcbgmlmw cmcker cr/lSt

8 tnblcspoollS (l stick) bllne,I'll ClIpS powdered SlIgar

Crea m together b utter and powdered sugar; :"Idd eggs. Bear in gredi ents un ti l fluffy. Spread over crust. Chil l. Add topping. T O PPI NG

I 'll ClIpS sliced nlld SlI'cctwcd

I ClIp wlJipped a·cnm

stmwlm·,-ics, dmincd

Fo ld stT;\wberries into whipped cream. Spread ovel· ch illed pic. C hill for at least 8 ho urs. Garnish with whole berries and m ine Icaves.

'Thanhsgi.vi.ng 'P.ie SERV ES 6 TO 8

3 (f1.!Js 1 ClIp dark com syrllp 'h wp wgnr 4 rnb/upo//1IS eh stick) butter, me/ud

cup Cflll1lCd pumpkill I renrpooll 11(I1Iil/n I ClIp chopped pecnm Dlle 9-illcb ullbnked pic shclf Whipped (;I·cnlll 1

Preheat OVen to 350 degrees . \\li th hand beatcr, beat eggs well. Beat in corn syru p, sugar, bu tter, pumpkin, and van illa until well blended. Arrange pecans in bonom of pic sheiL Slowly pour egg mixtu re over them. Hake for 1 hom o r until knife inserted 1 inch from edge comeS out clean . Serve wi th whipped cream.

Cn ktl find l'its • /-I}

J1!Iama's Chess CPie SERVES 6 TO 1\

8 Invlcspoolls ( J stick) vllrter 2 ClIpS slfrcd cnl:e flour

',4 teaspoon snit

3 to 6 talJlcspoollS icc waur

Cur burter into dry ingredients. Slowly add ice water. Knead do ugh and roll alit on dough board, o r press into bottom and sides of a 9inch pic plate. FILLING

'h po/llld (2 sticks) vutter 2 ClipS SlIgar

7 1M ),1)/lU, ben (en

1'h teaspoollS )I{I./lilfa wp lJeaJly crenlll 2 tablespoolls COn/menl

Ih

Preheat oven to 350 degrees. Cream burrer and sligar; add egg yolks, vanilla, and crcam. Gcntly blcnd in cornmcaL POllr in m chcss pic pastry. Bake unt:i l light brown o n top, about 35 to 45 minutes.

Lemon o7Vleringue CPie SERVES 6 'fa 1\

J4-mmce call sJllet:ulled cOlld(.IJscd milk y, wp lemon jllice J (carpoo/l gra ted IcmOlI ::.crt

Ol/t!

3 eM yolks Qlle 8-illcb prevakcd pie rhdl 01' crllmv crllsl

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pou r into cooled crust. MERI NGUE

3 c!1!J whircs 1,4 (ca rpooll crmm o[rnr!n/,

142 • DtSurts

Preheat oven to 325 degrees. Beat egg whires with crcam of tarrar until soft peaks fo rm . Gr.\dually bear in sugar umil sriff. Spread O\'er fi lling; seal to edge of CnlSI. Bake for 12 to 15 minutes or umil meringue is golden brown .

'Ba nana Cream. "Pie SERVES 6 T O 8

'l.I ClIp pillS Y. ClIp SlIgar 3 tablespoollS corllStarcIJ ~ teaIpoon salt IIh ClIpS milk 2 'M yolks, ligbtly beatCll

2 tablcspoollS butter 2 tmspoollS l>allilla 2 e.!1!J wiJites 2 bnnnnaI, sliurl One 9-;lleb ptebnkt:rI pic siu/J

In a saucepan over medium heat, combine Yl CLIp sugar with dle COrllsrarch and salt. Blend in milk, [hen egg yolks. Cook and nir umil mixturc thickcns. Remove from heat; stir in huncr and vanilla. Cool to room temperature . Beat egg whites until soft peaks form; gradually add Yt cup sug:1rand be:1t until stiff peaks form. Fold into egg yolk mix(ure. In pic shell , :llternate layers of ballam slices :1nd cre:11ll filling. Cover and chill . Top with whipped cream and :ldditional sliced bananas, if desired.

oYV1i llio..-'Doliar "Pie SE RV ES Ar l' RQ XL\IA TE U ' 2 0

8 rnblespoolJS (1 stick) butter 1 ClIp all-p1l1"posc flOlll' Ih ClIp chopped pecalJS 01/& 8-01/11c& pnckage cream chuse 1 cup powdered SlIgar

1 qua,·t I1m/'y crealll, whipped

with 1 CUpSl/gll1" I/lltil stiff Two 3.4-01I1lce pnckages il/stnllt e/Jocola re puddillg mix 3 cups milk

Preheat oven to 350 degrees. In a 13 x 9 x 2-inch glass dish, melt butrer and stir in flour and 'A cup ofche nuts. B:1ke about 20 mimllcs, until firm . Let cool.

CooJ.:icr ami Jlrllll'lIi cs • 143

First b ycr: Combine cream cheese, powdered suga r, and 1 cup of whipped cream. ~\ ye r over coo ked nut crust. Second layer: Combine instant pudding mix and milk. Layc r O\'cr first byer. Third I:\yer: Combinc rClllaining whipped crcam and rClllaining chopped mIlS. L.1yer over top. Kccp rcfrigcr:J.ted . Q Tile Lml,· &- SOliS

tI.,

'Pastry for 'Iivo-Crllst 'Pie For e.\·tra·tt:llder pam'Y, ,lit ;11 Imlf of tbe sbOI·tell ;lIg IIllt;/ tbe 111 ; .'1:1111'(: is Ijke eornmenl; tben ellt ;'1 tbe remain ing siJortening llIltil it is li ke small peas.

2 ClIpS sifted all-purpose flom' 1 tcnspOOIl snIt

liJ ClIp Crisco sIJmHll illg 5 to 7 tnblcspoolls cold JIIata

Sift together flour and sa lt; cut in shorte ning with pastry blender un til pieces arc rhc size of small peas . Sprinkle 1 rablespooll water over part of mixture . Gcntly toss with fork; push to side of bowl. Repeat until all is moistened. Form inro 2 balls. Flatten eac h 011 lightly floured s ur t~ce by pressing with edge of hand three times anoss in both directio ns. Roll fro m centcr to edge until ~ inch thick.

Chewy 'Pecan Cookies YI E LD S ArPROX L\t ATELY S DOZ f.:-:

8 rablespoom ( 1 stick) buttcr

Dlle 16-01/ IIc& box b"OJl'II mgffl' 4 (I{!]s, ligbtly bentcli If.. tcnSpOO Il

I'ffl/;/lff

2 ClIpS nl/-pllrposc floll r 1% tcffSPOOIIS lmkillg powne,' Pillcb oim/t 2 wps c/Jopped prcnm

Prchcat oven w 300 degrees. l\-1clt buttcr and sugar wgcther in thc top of a double boiler; rcmO\'e ITom heat. Add eggs and \':m illa. In a bowl, com bine !lo ur, baking powder, and salt. Add to cgg mixrllrc ; mix well. Stir in nu\:s. Drop spoonfuls onto greased cookie shcet and bakc for 15 to 20 minutes. ~ ~ fJ TIll! Lmly &- SOIlS

144 • J)(JurtI

5,.iclw /"Cloodles YIELD S ""PROXIMATELY 4 DOZEN

I ClIp Crisco shorten ing J'IJ ClIpS pillS 2 rnb1cspoom SlIgar

2 ('l!JS 2;/. ClIpS sifted nU·pllrpose flollr

2 tcnsP(JOIJS crca m o[tartar J teaspoo1l Imkillg soda 'l1 teaspooll snIt 2 rmspooIJSgrolwd cilmnmoll

Prehc;\t ove n to 350 deg rees. Cream shortening, I Yl cups sugar, and eggs. Silt together flour, cream of tartar, baking soda , and salt. Combine with egg mi xture. C hill dough thorou ghl y and then roll inl'O ball s the size of a small wal nu t. Roll in mixture of 2 tablespoo ns sugar and the cinnamon. Bake for 8 to 10 minutes on an ung rcased baking sheer until lightly brown ed but still so n.

Lad)' Each Coohies AI'I'ROX I.\I ATElY 4 DOZEN

I pOl/lid (4rricks) blltter 4 ClIpS al/·pllrpose flour I teaspooll snit

1 ClIp sOllr crealll J ClIp buttermilk

C ur burter inro dry ingredients. Add so ur crea m and buttermilk. l\olix wel l. Divide inro fo ur pans, flour well, and fo ld like a rectan gular envclope. Refrigerltc overnigh r. Preheat oven ro 375 degrees. Remove one p:'Irt at a time , lnd roll thin. Mlkc strips I inch wide lnd 7 inc hes long. Wrap lround fo il -covered clothespins . Bake to r 15 minutes, o r lo nge r if needed . Set aside to cool. FILLING

/Ih ClipS Crisco slJortell illg 8 tablespoolls (l stick) butter J ClIp SIIgnr

J egg wbite 2 teaspoolJS l'nllilln 'IJ ClIp bar mill:

Cookies Il lld BrOIl'lIies • 145

Cream togerher shortening and butter. Add sligar and beat well . Add egg white and va nilla ; beat thoroughly. Add hot milk, I t:\blcspoon at a rime, and beat until crcamy. Put into cookie prcss or pasrry tube and fill cookies.

Southel11 'Tea Cakes rI El.DS 6 TO 8 OOZEN

TII;S is (J VCI'Y old SOutbCl'1I l"ccipc t"at "as beell hallded dOIVII from olle gelleratioll to Il/l other. 4 ClIpS all-purposc flollr 1 teaspooll ba!'illg sodn 2 teaspoOilS bnki1lg powder 2 ClIpS Sllgnr

2 c.!1!Js Y.r ClIp {mttcrmi/k ~ pl11/1/d (2 sticks) bt/tte/j softened I tenspoo1l !'nu illn

Preheat oven to 35 0 degrees. In a large bowl si ft fl o ur, baking soda, and bakillg powder together. Add remain ing ingredients and blend well. Dou gh should be soft, Roll dough Ollt Onto a floured surface until approx imately i-:\ inch thi ck. Cut dough in to desired shapes and bake on a slightly g reased sheet for 10 to 12 minutes .

Sliced ~
1 CIIpgmllt/lnud st/gar 1 ClIp browlI mgar l ib ClIpS Crisco sIJoJ'tCll illg 3 c!1!Js, bt'n tell 4 ~ ClIpS nll-p1/ rposc flo t/ I' 1 tcaSpOOIl bnh"lIg sodn

1 teaspooll bnkillg powder

1 tcaSpOOIl snit 1 tcaspaollgnl1llld cillunmoll 1 tcnspllOugl'o/mil 1I11tmrg Y.! tcaspooll gl"/lIIlIIi c/oPcs 1 cupgl"olOid p CCffIlS

Cream sug;\ rs :lnd shortening; add eggs. Sift togcther flour, baking soda , baking powder, and sal e; add to sugar mi xture . Add cinnamon,

146 • Dmer/J

nutmeg, doves, 3nd nuts. Ro ll into several small , o b long rolls. C hill uncil cold . Preheat oven to 375 degrees. Slice dough into t hin cookies . Bake for 12 minutes.

'Butter 'Fingers YIELDS

I cup chopped peCtr/ls 211< cups fllt-pm'pose flour ~ cupgmlllliaud mga/'

A!'!'ROXI~IATF.LY

100

II< poulld (2 stich) /Jll tte/' I fCflSpOOIl

vfll/ ilta

One 16-010lce box powdered sugar

Preheat oven to 325 degrees. Combine all ingredien ts except fo r powdered sugar. Roll into small " fi ngers" or balls. Bake fo r 20 to 30 m inutes. Roll im me
Goodies YlE I. DS A!'I'ROXIMATE I. Y 20

~ pO f/ lld

(2 sticks) bmw'

2 wps packed brOlJlII mgar I cup light corll S)'I'Ilp ~ teaspooll mit

1 teaspoon Jlflnilla ~

ClIp peal/lit blltter 111< ClIpS III/cooked "olled oats ~ ClIp chopped pecallS

1 teaspooll Jlillegar I'vlclr burter in l:l rge s3ucepan . Stir in brown sliga r, syrup, salt, and vi negar. Cook ove r high heat to fi rm ball stage. Remove from heat. Stir in re mai ning ingredient'S; pour into greased 8 -inch sq uare pan and chi ll. C ut into squares. Wrap each pi ece in wax paper.

Cookies and Browl/ies • 147

Low Country Coobes YIELDS 15 TO 20

Dlle 16-o111lce boxgmiJam cmckn's 12 tablespoons (1~ sticks) b1/tter 1 CIlP mgar J eJ1!J

Ii! wp milk 1 wp cbopped pecam 1 Clip or 3 1i!-01I11ce alii shrcdded COCOllltt

Line a 13 x 9-inch pan with whole graham crackers. Mdt butter in saucepan and add sugar. Beat egg and milk together; add to butter mixture . Bring to a boil , stirring constantly. Remove from heat. Add nuts, coconut, and 1 cup graham cracker crumbs. Pour O\'cr crackers in pan. Cover with another layer of whole g raham crackers. Prepare topping. TOPPING

4 tabJespoom (~stick) butter 3 tablespoom milk

2 wps powdered mgflr 1 teflspoon l1f1l1illa

Beat all ingredients togethe r and spread over top layer of cracke rs. Chill. Cut into squares .

Thumb P"int Coobes YIELDS 5 DOZEN

1j. pou1ld

(3 sticks) bl/tter, softt:lIcd

1 mp mgar

2 eM yolh 31f. wps £Ill-purpose flollr

;;. teaspoon snit 1 tenspool1l'fwilla Ally tart preseJ"pes (p/lI m,[or example)

Cream butter and sugar. Add egg yolks . Sift flour and salt; blend into butter mixture. Add vanilla . Chill dough thorough ly. Preheat oven to 350 degrees . Shape dou gh into I-inch balls and place on an ungreased

14S • J)r.sserlJ

cookie sheer. Make indentation in center of each with th um b; fiJI with preserves (jelly or pecan halves will also work). Bake for 15 minutes or until lightly browned. Cool slightly; remove to rack to finis h cool ing. These keep well in a rightly closed container.

'Ruue.- Coohies rtELDS 6 TO 7 DOZES

3 ClIpS !/Igm' Jif pOlfnd (3 rtic!'s) buttey 2 ('f!J yolks

1 mblespoon llflllil/n 3 ClIpS bread flotlr

Gr:ld ually cream I cup sugar into butter. Add egg yolks and v:l niJla. Mix well. Add flour, gradually. Decide whether you wam 1'0 usc the dough in a cookie press, roll it Out and usc cookie clltters, or slice cookies. Shape the dough accordingly. Refrigerate for 2 hours o r un til re:ldy t'O ba ke. Preheat oven to 375 degrees . Form dough imo cookies. using whalever method you chost:, and place on an un greased cookie sheer. Bake for 10 to 15 minutes. Do not let them get brown. Usc spatlll:i to remove and place on rack to cool. \Vhen cool, d ip in re maining sugar.

G.-andma's Iced Georgia Squares YIELDS .... I'I'ROXIMATELr 2 0

If. CIfP sugm'

8 /fJbleJpoolJ! ( J stick) burtcr IlM J ClIp nll-pm'pose flOtlY

o tcmpoon bai:.illg sotin 1 tenJpoolJ cream ojtartfJr Pinch ojJah

Preheat oven ro 350 degrees. Cream together suga r, butter, and cgg. Sift dry in gredients togcther; add to egg mixture. Pour into greased 13 x 9 X 2·i nch baking pan . Bake for 10 to 12 minutcs. Cool. Preparc king.

Cookies (w d Broll'nies • /49 IC I NG

1 ClIp powdered sugflr 4 tflblespoons (11 stick) butter

1,0 teaspooll Jlallillfl

Smaff flllwlmt olmilk

Combine sugar and butter; add vanilla . Add just enough milk for desired consiste ncy. Pour ooro cooled baked batter. Cur into squares.

'F1Idgie Scotch 'R,ing YIELDS 36 SLICES

Olle 6-01l1lCl: packflge semisweet chocolflte cbips Om 6-0111lce package (mtt,,-scotcb JIIorscis Oll e 14-01/l1&e Cfl.1I sTI'eetClled eOlJdellsed milk

1 Cltp com-sciy cbopped wflllluts, ~

plm J Cltp wabmt IlfI/Jles teflSPOOIl Jlallilla.

In top of double boiler, melt chocolate and butterscotch together with milk . Sti r occasionall )' until mixture begins to thicken . Remove from heat; add chopped walnuts and vanilla. Blend wel l. Chill for I hour unti l mixture thickens. Line bottom of a 9 -inch pan with a l 2-inch square of foil. Place 3/. cup walnut halves in bottom of pan , forming a 2-inch -wide flat ring. Spoon chocolate mixture in small mounds on tOP of walnuts to form a ring. Garnish with remaining walnut halves . Chill until firm cnough to slice_

Lady 'B mwnies YIELDS 15 TO 20

2 ClIpS sugar 1 Clip I'eguable oil 4 e.fl!]s 6 tflbh:spoom cocoa

J teaspooll pallilla 111 ClipS selJ-ris; 110 flolllI cup cbopped WflbWfSor peCflm

J 50 • Drmrll

Prchea[ oven [0 325 degrees. Blend together sugar, oil, eggs, cocoa, and vanilla. Add flour; mix . Add mIlS; spread into greased 13 x 9-inch (J tJ Q T Ile Lm/y &- SOIlS baking dish. Bake fo r 25 ro 30 minlltes.

Cream C heese 'B.-ow1'lies rl EI.I>S 15 TO 20

Use Lady Browll hs ,-uipe ablll'e. P OIII' half the batter j"to n grensed pnn. Ln),er with this erenm tI,use mixtJIre, thell top lIIitl1 rcmnj"jllg bnttcr, nvir/i/JO it lIIith n kllife.

8 rablespoo1lJ (I stick) bltrlclj softc11Cl1 aile 8-0111lCi: par.lmgc ,ream

cbeesc, sofiwul

'h ClIp mgflr 2 e!1!Js

I tablespooll all-pm'pose flollr I ClIp cbopped JllflbllllS or pccnm

Cream togc Lhcr butter and crcalll cheesc. Add remain ing ingredients; hlend well. Swirl into brownie barter with knire edge.

'Pe'"t11t 'B utter 'Bars YI E LDS 15 TO 20

8 fnblespoom ( J stick) blttter 'll ClIp perulllt /Juffer I'll ClIPS SlIgar

2 e!1!Js I teaspoOIl

pall illfl

I ClIp self-rising j101ll'

Preheat ove n 1'0 350 degrees. Grease and flour a (3 x 9 X 2·inch pan. Melt butter and pcanur bUHer in bO',d over hot warer. Add remaining ingredients. Stir until blended . Pour into prepared pan and bake ror 25 ro 30 minu tes. Cool and cut into squares.

Cooki(1 nlld 8 ..011'11;(1 • 151

,Au".'. Glenn;s's 'B londe 'Brownies \'IEI.DS IS TO 20

3 e.!J!Js 8 tablcspoollS ( I stick) blltter Ol1e 16-011l1ce box b"OUlII S1IjJal' 2 ClIPS self-rising flollr I tnblespool1 ,'mlil/a

2 wps cbopped lI'alllllfS or paallS 1 wp or 3 1/rO lll1eC call slJl'edded CoeOlltlt (optiollal) Oue 6'otlUCi: package semij1J1eet chocolare cbips

Preheat oven ro 375 degrees. Beat eggs and butter together; add sugar. Gradually add flour; mix well. Stir in \':milla. Fold in nuts, coconut, and chocolate ch ips. Bake in greased and fl oured 13 x 9-inch sheet pan for 25 to 30 minutes. Cool and cut into squares .

"Peanut 'Btltter 'Bucheyes rl EL DS 6 T O 7

Olle J2-01l1lce ja,. cl'llll cby pea 1I11t b1lttcr (Ph. Ctlps) Olle 16-01l1lce box powdered S1Igar Ih. po/md (2 sticks) butter

DOZE~

Oue 12-01lIlC/: pncl.:ngc semisweet cbocolarc chips I bar paraffill

Mix together peanu t burrer, sugar, and burrer and form in to small balls; ch ill. Ove r medium heat in the top of a double boiler, melt together the chocolate :md paraffin. Using a toothpick, dip each ball into chocolate and cove r about three -quarters of the ball , leaving a brown round eye . Place on wax paper to cooL

152 • Desserts

'Pecan Clusters \' I ELI)S 12 DOZEN

Olle 7-OIJlJcejnr I1InrslJIIIfI/foUi fluff IV: pounds cbotolale kisses 5 CltpS mgar

Olle 12-01l1lte CIlIi ellaporated

milk 8 tnblespoam (J stick) butter 6 mps peCflJl l)(IiI'es

Place marshmallow flufT and kisses imo a large bowl. Se t aside. Com· bine sugar, milk, and butter in a saucepan. Bring ro a boil :lnd cook for 8 minutes. Pour over Ill arshm:lllow and chocolate, stirring until well blended. Stir in pec:lns. Drop by teaspoonfuls onto wax paper.

'Peanu.t 'Btltter 'Balls \·[EI. [) S 18 TO H

1 Cltp pumllt butut 1 Clip IJOIlt:y 2 CltpS powdered milk

I 'll ClIpS cmslled ctJ1"IJjlakcs, 1V: mps finely cbapped wnlnuts al" pecnllS, Ill" J ClIp pIJwderetf. mbar

I"Hx peanut burref, honey, and milk togethe r to form vefy thick mixCUfe. Roll out in snl:lll balls about the size of a walnur. Then roll in crushed cornflakes, find). chopped nuts, or powdered sugar. Piace on wax paper and refrigerate.

Old-Time Chocolate 'Fudge rlEI.O S 36 P I ECES

3 wpr slIgnr 4 beaping tab/upaolls caton 3 lfIblespoollS light corn I)'rllp I wp el1llporflfcd milk

6 tllblespaolJs buttc,' I wp cbopped peca llS I 'll tellSpOOIlS I'flllillll

Other Crllljc,&: i olil • 153

Mix sugar and cocoa; add syrup and milk, Cook in saucepan over medium heat until a small drop form s a soft ball in cold water (234 to 240 degrees on a candy thermometer). Remove fi' olll heat . Add butter, pecans, and va nill a. Beatwith mixer or by hand. Pour inro;\ sli ghtly bUl"lered oblo ng glass dish and cu t imo sq uares. Work t~ st, as mixture thickens quickly,

'Five-J\IJiHu te 'Fudge Yl E I.D S APPROXI.\IATELY 16 TO H

l'IE CES ,

ORABO UT 2 ~ PO U ND S OFCANDY

16 1fl1lJe I1w,'slJ1/wl/oll's 1 teaspoon 11n/Jil/n 1 CIfP chopped pCCflIlS

11!J ClIpS mgnr 1!J ClIp cl'(lporntctf milk 1 tnblcspo/llJ blltter

If..

tcnSpililll snit

Om' 6'OIlJlCt: b(lg semiSTI'eet chocolntt: chips

Combine sugar, milk, butter, and salt in a saucepan . Bring to a boil and cook for 5 minutes, stirring constantly, Add cl1ocol:\('e chips and continlll.; to heat unti l chocolate is melted. Remove from heat and stir in marshmallows, v(milla, and nuts ; mix well , Pour into shallow 8-inch square pan to cool; cur imo squares.

'Ba hed J /l'ples I' IF-LO S 6 APPI.E S

lIa ked apples arc so I'el'y good a ll d ((Ill be sCl'ped alollg with baked Imlll or roasted tm'key as part of the lIIeal, TIley mlly also be sU'l'ed as fI dessert with caramel sal/te,

6 same-siu Gml/lly Smith npples I tr:nsp{/(mg1"l11lI/fl cinnnmoll I/, rcnsplloIIg1"l!1llld Itutlllt"j) ~ ClIp sugar

2 tnbli:spoollS blltrer I ClIp apple juice 6 sprigs fresb mim

154 • Desscrrs

Preheat oven to 325 degrees. Core apples, being sure nOt to puncture bonom of apples, so rhe juices will remain. Skin Y: inch around rop of apples at the opening. Fill each cavity with a mi xture ofcinnamon, llutmeg, and sugar. '101' each apple with a teaspoon ofbuw:r. Place apples in casserole dish and pour apple juice around them. Bake fo r approximately 1" hours. CARAMEL SAUCE

I/. cup cl'npomlcd milk Z:i tmspOf!1l I'(/lIilln

8 tffblcspoollS ( 1 slick) butter 1 ClIp light brown SIIgm'

Melt butter; add brown sLIgar and evaporated milk in saucepan o\'er medium hear. Cook until bubbly, stirring constantly. Continue to cook fo r 2 to 3 min lites. Remm'e from heat. Add vanilla. Place apples in individual compote dishes and top each with an ample amount of caramel sauce and a spri g of mint. Serve immediltcly. l!t l'J 11]

n,c Lmly &- SOilS

Stralllbe ny dVlold SE RVE S 12

I serve tllis as a cOIIBen/cd salad at holiday menls.

T1IIo

3-011llCC

pnckng!:s m·(llI'bcrr.r

Jdl-O J ClIp boilillg wnter Two 1O'OII11U carlow fro=-C1l strawberries

1 ClIp cbopped pcca1ls 3 mediulIl b(llln lJasJ slict:d 1 wp c1'/rsbed pim:npplc, dmin ed 1 CllpSOllrCrenJ1/

Dissolve Jell -O in boiling wa ter. Add remaining in gred ients except sour crelm. Po ur half of mixture in salad mold ; let chill . Cover with larer of sour cream , then fOp with remaining half of mixture. Refrigerate; chiJl until ~in n .

Other C,mfutiollS • 155

,),yainul, 'Praline 'Brie with 'Frail, SE RVES .. T O 6

1 pUIWri ,'eri (n-grte ll gmpcs Vi ClIp ri(I1'k browli sltgnr 4 renspoollS buttt r

2 tcnSpOOIlS ligbt com s)'l"tIp 2 01lllCeS cbopped lPnlllllts

I smnll wheel oj' Brie (801l1/ces)

Wash and divide grlpes into clu sters, j\olake praline: Pl:lce suglr, butter, corn syrup, and I telSpoon water in a small saucepan, Simmer for 3 minutes. Stir in walnurs. Cur Brie into wedges; arrange on round serving tray, Spoon I teaspoon prlline mixture over each wedge. Garnish with grapes.

C reme Ca rmnei SE IlVES 8

1 Clip mgm' 5 eggs ~ tenspOOIl snIt

3 ClIpS milk 1'h teaspOOIlS 1'flllilln

Preheat oven to 350 degrees. Burrer eight 6-ounce custard cups, In a small skillet O\'er medium heat, melt Yl cup suga r, stirring constantly umil it is a liglll brown syrup. Pour syrup into butlered cups, Place cups in baking pan fo r easy handling. In large bowl with mixer at low speed, beat eggs, salt, and remaining 11 cup sugar unti llemon,colored, Gradually beat in milk and vanil la. Once mixture has settled, with all air bubbles out, pour mixture into cups. Pur bar warer into baking pan to within I inch of top of cups. Bake 1 hour or unt:il knit\! inserted in center comes OUl' dean. Cool , loosen custard with knife; invert. VAR I ATION:

baking.

Sprinkle ground nutmeg on top of each custard before

156 • DrfUrIf

'J\!ce 'Pudding SERVES 8

~

ClIp III/cooked rice

4 tablespoons

3 CltpS boilil/g Il'ate,o (Caspooll snit Dlle 14-01l 1lce call sweC(Cllcd

(~stick)

VllttC/'

/,1 ClIp misills 1 tablespooll 11(1 II ilia

condensed milk

l\>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-Stuff<'d Mushrooms, 6 Georgia SU~.lrcd I'CJIIlUS, 3 H ot .-\5PJflI>US 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<)

151

Aom Peggy's lt~liln Dre5sillg, III lvocado Avocado Chicken Salad, 32- 33 mack Ileln 531,3,15

Dressin g, 33 Shcrricd ,\\'<J(3do Buuillon, 22 Suuthwestern Dip, 11 - 12 bacon Broccoli Salad , 34 Pecan-S mITcd D,If~ S , 3 Southern Baked BelliS, 84 Wr.l.PS, 9 Baked Apples, 153-54

Baked Griu, 75 lIaked Hell and Dren ing, 62-63 banana(s) Cornucopia Salad, 33 Cream Pic, 142 Fritters, 98 Nm llrea.!, <)5

I'udding, 156-57 Punch Bowl Ca ke, 133 Split Cake, 130 Strawberry /I.-Iold, 154 Barbecue -Style Pork Chops, 51 Basic Bi5<:uit5, 97 Basic M ea t Loaf. 50-51

164 • II/ de,\; lx:~ns

d ried lII ac k Beln Salsa, 15 II b ck·Eycd Pe~ S3bd, 3 1 Confedcr.ltc Beall Soup, 25 Hoppin' John, 90 50m hern Rlked lIeans. S-I South of the Borde r .\hson · Di~on Dip, 9 Southwe.\tern Dip, 1 1- 12 Wh ite Bean Chili. 2 1 gree n C hicken and Rice Ca»erolc, 67-68

b."r IlJsic Mea! Loaf. 50-5 1 Uou rbon Beef Te nde rloin, -19-50 Burgu ndy Beef Roast. 52-53 Chccscburgcr '\k at LoJf3Ud Sauce. 54 Chich n Brc:ms in Sour C ream Sauce. 70 FoolproofSt:lIlding Rib Roast, 55 L:mon Butter for Steak, I J 0 Old·T imc BeefSte,,", 50 I'epper Sleak, 52 rot itNn, 5 1-52 Sleak ~nd Greens. 57-511 Slroganoff.53-54 Swiss Slcak, 56

",,"ROlSlcd Beet Salad, 34 Ikucr '11m ! Sex? Yes!, 132 biscui ts B:uJc, 97 Bubba's Beer, 10 1 Cheese, 99- 100 libel;. Bean Salsa, 15 black·cycd peas IIbck· Ered Pe:l. Salad, 31 Happin' John, 90 II bek Pepper Shrimp, 39....; 0 llob by'$ Pi me nlo Chccsc, 15 Bou rbo n Rcd Tcndc rl uin, -I9- 5U 1I0 uI'$in Chccs<: I'o la loc~, 113 b rCJd(s) Apl'lc=nce. IOI Ihnan~ !"ot, 95 IIiscuils Basic, 97 Bubba'$ Reer, 101 Cheese, 99-100 Corn II read Com y,98

Cr:ackJin', 100 Hab, 102 D utch, 100- IUI H oecakes, 97 Pean11l Il utter, J 0 2 Pea r Frittcl'$, 911 Pineapple CheCK, 102-3 Pumpkin, 96

Rolls E..sy.96 MOlher's. 99 Zucchini. 95 llrie en eroille ~ I , 7- 8 Brie en Crmile ~2, II broccoli Casserole. 87 Cheesy IlrO(coli Il ake, 75 Egg and LcmonSauce, 109 S3bd,34 Soull1c, 82 brownies :\um Glennis's lllonde, 15 1 Crelm Cheese, 150 Lad)',1-19- 150 HubbJ's Beer lIiscuiu, 101 lIu rgundr Ik<:f Itm" , 52-53 bUlter{s) Garlic, 100 H oney, 114 Le mon for I'ish, I J 0 (or Sle~k, 11 0 Shrimp, 10 BUllcr Cookir s, 148 Bu[[er Fingers, 146 Buttermilk DTQSing, 11 2 Butterscotch I'ie, 137 cJ bbagc EMher's Dill CoblJw, 32 T he Lad(s C(, l e~law, 29 ca ke(s) :\ pplcsauce Cupcakes, 134 Ban:l.nJ Splil, 130 8<:mrlb:l.I\Su? YCl!,132 CJramci Apple CJke wilh Cal':lmci Top· ping, 119 Chrcsccake, 127-28 l.uscious Lime, 124-25 Old·Time Lemon ~Cheescc:l.ke,131-32

/lId r.\' •

ChlK'"I.Ltc Chip NUl . 124 Choco l.ll c [)~mn'Llion, 135 Chocul.lle Sheet , 129-30 Chuc"latc Strawberry Shof1(3kc, 121 Cow nut. 120- 2 1 Eas}' Coffee, I.H Gooq' lIutlcr, 125- 26 Grandll1~nu Hi ers's CaITut . 130-31 Grandmuther Pau l's Ked Velvet, 126-

21 i..oW· Fll !'eJeh, 121-22 I'clnUl Butler, 136 l'innpl'k, 128- 29 r o uml C hocolate. 133 Grandmother i'~ul'~ Sour Cream, 125 M mll'~, 123 Pun ch 1I0wl, 13J Rum , 119- 20 S~\'3n n a h Chocolale Cake ,dlh Ho t Fudge SJ UCC, 122-2 3 Tunnel of Fudge, 13 1 n !l
Ikmr ThJII Sex! Yes!, 132 Five· Minut e Fudge . 153 FLIlI~ic Scotch Iling, 149 Old-Timc C hnco lal e j:lIdgt, 152- 53 l'e3mll lIutler Halls, 152 l'ealLllI Butter IIndeyes, 151 I'eean Clu.\ te rs, 152 C.lrJllld t\pple Ca ke with Car.und Topping, 119 Cau mc! Sa uce , 154 orrm (s) Grandnllliu H iers's Carrot Cah, 130- 3 1 C~w: role (s)

II roceoli,87 Ch icken. 7 1 Ch kken lnd Ri ::e, 67 De"lled Scl tood, 43 Eglll'bnt,8 1 I'lnn.all Summer S'luuh, 119 Pineapple,90 -9 1 l'ot::u o,811 Sl u ~age · Riee, 53 Shrimp and ,\t us hroo m, 4 7 Shrimp Gumbu, -16 Spiey Shrimp antI 1'3S[:), -I 1-42 S' I".,~ h, 76 Zucchini and COrll, H4

165

eaulino\\"er Egg and Lcmon S:1IIee . [09 dlce se(s) lIacon Wraps, 9 Baked Grits. 75 lIubby's Pime nfO Chccse, 15 lI(}u{5in Cheese PO[:)fOes, 83 llrie en Croia e II I, 7- 8 Brie en Croine 112, 8 Brocco[i SJlad, 34 CheC5C B&uil.5, 99- 100 Cheeseburger Melt LOJr ~nd Slue.:, 54 Chec.sc·Stuffed Mus.hrooms. 6 CheC5Y BnKcoli Bake, 75 Chi cken J nd Rico:- D~1-C:rolc, 6 7-6H Chicke n Gcorg.ia, 65 Cornucopia S:tiad , 33 C ream)' CIl\;ddar Soup, 23 Cream), RJxlllefor\ Dip, 1-1 Eggplant Casserole. 81 Garlic Cheese Spre311, I.~ Herbel! Cheese Round, [2 I'!crhed Stu/Ted Chicken !lream, 65- 66 The Lad)" s Ch~e~r "be, 78 Mini Onion Qllkhcs, 5 Pineapple Casserole, 9U- 9 1 Pineapple Cheese Bread, 102-3 Putato C35serolc, 88 Red Snapper Stuffed with CrabmeaL. -18-49 Roa.\ ted Bcet Salad. 34 Sau5J.ge and GritS, 59 Sausage Balls, 5 &allops Charleston.-I2 Shrimp ,,;th Rice, 45 South of the Border MlSOn· DiIou Dil', 9

Spicy Shrimp Jnd l'OUU Cnscrok, 41 --42 Sguuh C=role, 76 Strlwbcrry Chcc.sc Ring, 1-1 Tonnto Pic, 87 Walnul Pral ine llrie \I;,h Fruit, 155 chcc~e3ke, 127-28 L~ous Lime, 12+-25 Old·"!ime Lemon, 131 -32 Chewy Pecan Cookies, 14 3 chicken AI'ocado Chkken Salad, 3 2 Ihked Hen and Drc~si n g, 62 Breasts in Sour Cream Sauce, 711 Brun~wick Stew, 6 1-62

166 • Illdex chick~n

( C",II. ) Ca5M:rolc,71

and Dumplings, 68-69 G~orgil, 65 H~rb·BJkcd, 69-70 Jamie's Chicken Sabd, 27 Thc l..adl" s Chicken Noodle Soup, 22-23 IIh.rinade, 107- 8 Orimtal Chicken Sabd , 29- 30 Paprika,64-65 Pecan, 67 Pot Pic, 60-6 1 and Ric e Casserole, 67 S3\'Ory Grill ed C hicken Sauce, 109- 10 Sesame Chicken Strips, 6-7 Southern Fried, 60 in Wine Sluce, 64 chili South orthe Bo rtle r lI\;toWn· Di,w n Dip, 9 White Be3n, 21 Chips, Swect 1'00,u o, 112 chO(olJ te Almond Pic, 1 39~1(j Aunt Glcnnis', lIlo nd c Brownie" I :> I Better Than Sex! Yes!, 132 Chocolatc Chip NU l Cake, 124 Chocob te Chip I'ic, 139 Cream Cheese Bruwnie~, 1:>0 Dlmnation, 135 Derby Pic. 137- 38 Fi\·c· Minute fud gc, 15 3 Fudge S~ ucc , 123 Fudgie Scotch Ring , 149 I..ad~· Brownies , 149- 50 Millio n· Dolllr Pie, 14 2-43 Old·Time C hocolJl c Fudge, 152- 53 Peanut lIutter lIu cke}'e~ , 15 1 Pccan Clusters, 152 ['ound Cake, 133 SJ'";mnJh Chocolate Cakc with Hot Fudge Sauce, 122- 23 Sheet Ca ke, ]29- 30 StTawbcrry Shon CJke, 12 1 Tunnel ofFndge C.lke, 131 Cobbler, Peach, 15H coconut Cake, 120- 21 French Coconut [,ie, 136-37 Low Counzrr Cookies, 1-1 7

cokslaw Esthrr's Dill, 32 The i..:Idj"s, 29 CollJrd Greens, 80- 8 1 ConfedeTat( lk m So up, 25 (oo ki(5 Annz Glcnn b's mOIl"e llrm\llies, 151 BUller, 148 Butter Finge rs, 146 Chewy " ecan, 1,13 Crearn Chee~e Brownies, !SO Goodies, 140 GTalldnu's ked Gcorgi~ Squares, 14849 L:r.dr Brownies, 149- 50 L:r.dr Lock, IH Low Coumry Co n kics, 1-17 I'eanut BUIl(f BJ N, 150 Sliced Nut, 145-16 Snick.erdoodl cs, IH Sou th ern TeJ Cakes, 1-15 Thumb Print, 1<1 7- 18 (orn lllack Beall SJ 1 ~3, 15 Chicken Brunswi(k Stew, 6 1- 62 Co rn )" enrn B~"J,I, 911 Creamed, 89 fresh Corn Scall n p, 116 Low Cou ntrr !lui!, 39 Zucchini ;111(\ Corn C=rnle, 84 corn breld, 62 Corny. 98 Cr.llckJin·, 100 H erb, 102 Piggy Pudding, 59 Southern Corn IIread Slu ffing, 62-63 Co rni sh game hen s Hone}' Garne H c,, ~ , 66 "'hrin~tcd, 69 Cornmeal D\!tllplin g~ , 77 Cornucopia S~lad, 33 cTabmeat H ot CTab Can ~IJC, ·1 Red Snapper Stuni:d wi t h CrJb mcat. 48 Sa\':lIl1lJh Cr:>b Cake.), -I(J-I J Shc Cr.lb Soup, 19 Cn.ck]i,,· Corn Brn d , 100 Cn..nbcrry Sabd, 3 1 Cream Chec.w: llrownlcs, 150 Creamed Corn, 89 Cream :\n k hokc Soup, 25

or

Ind ex · Creamy Cheddar Soul', 23 Cream)' Roquefort Dip, 14 Creme Ca ramd , 155 Creme Fraidlc, 44 custards and puddings Banana Pudding, 156-57 C reme C3ramcl, 155 Rice Pudding, 156 SlvJrmah -Tiramisu, - 157 Zucchini Cust:)rd Illke, 91 Daddr's TJn~;)' Grilling Sauce, 107 Dm:s, ['ecan-S tu ffed, 3 D"'iled Seafood C3ss.crok, 43 dip(s) Artichoke and Spinach, 10 IIbck Bean Salsa, 15 Creamy Roquefort, 14 Hot AspJragus, 4 Quick Guacamok·Spinach, 13 South uf'he Border ,l.hson·Dixon, 9 Southwestern, 11- 12 drwing{s) Aum ['cgsy's lral ian, III Avocado,33 Bunermilk, 112 I'loney Mustard, 111 - 12 Poppy Seed, III Sweet·3nd·Sour, 110 IU a/$o sa lad (s) Duck Hurgundr, 70- 7 1 dumplings, 65 Chicken and, 68- 69 Cornmeal, 77 Dutch Brcad, 100- 101 Easy Coffee Cake, 134 Easy Ro lls, 96 cgg($) Broccoli Soum.: , 82 Egg and Lemon Sauce, 109 Jamie' s Chicken S,llad, 27 Min i Onio n Quiches. :; Putato-Egg Sabd, 30 Zucchini Custard Bake, 91 Eggplam C;1SSI;role, 8 1 Esthcr's Dill Coleslaw, 31 Farmer's Pork Chops, 56-57 Figs, Strawberry PreSC T\'C$ wjth, 113 Fillet ofSok l' aprib,45

167

ti sh and shellfi sh Bbck Pepper Shrimp, 39---i0 De"iled Seafood Casscrole, 43 Egg and Lemon Sallce, 109 Fillet of Sok Paprika, 45 HOI Crab Canalx', 4 Lemun lIuller for Fi~h, ! 10 Le mun Mackcrcl. 46--4 7 Lemon Shrimp Cocktail Sauce, 109 Lobster Bisque, 24 Low Country Boil, 39 Mushroom·Stuffed Baked Red Snapper, 43---i4 O~'s ters in the rallY Shdl, 7 O p ter Stell', 20 Red Sn~ppcr SmITed "iln Crabmc,lI, 48 SJ\'~nnah Crab C akes, 40--41 SJ,·ory Salmon , 40 Scallops Charleston, 42 She Crab Soup, 19 Shrimp Jnd Artichoke Hake, 48--t9 Shrimp md ,'vlushroom Casse role, 47 Shrimp and Scallop Fraiche, 44 Shrimp Bisque, 21, 24 Shrimp Gumbo Casserole, 46 Shrimp M~rin~d~ , l07_8 Shrimp wit h Rice, 45 Suuthern Shrimp Salad, 28 Spicy Shrimp Jnd Pasta Casserole, 4142 sre also spuijic t)'Pes Five·"'l inutc Fudge, l53 Foolproof Standing Rill Roast, 55 French Coconut Pic, 136- 37 Fresh Corn Scallop, 1'16 Fried Chicken, SOll thern, 6() Fried Green TomalUes, 83 Fritters, Pear, 98 Fudge Sauce, 123 fudgie Scotc h Ring, 149 Garlic Butter, 100 Garlic Cheese Spread, 13 Georgia Cracker Sabd, 28 Georgia Sugared Peanuts, 3 Gibkt Gra'1', 63 Goexlies, 146 Gooey BUllet Cakes, 125-26 Grandmama Hiers's Carrot Cake, I 30- 3 l GramlmJ's ked Georgia Squues, 148--t9 Grandmother Paul's Red Veh-ct Cake, 126- 27

168 • [,Jdtx Gr:1ndmOlh~r

Paul's Sour Cream I'ound Cd.:e, 125 Gral')\ Giblet, 63 greens Colb rd ,80--S I Sf~lk and Greens, 57-SI1 Turnip, ";th Cornmeal Dumplings, 77 grits IIJked,75 SJlmse and, 59 haddock Deviled Seafood Casserole, 43 Herb -I\aked C hicken, 69-70 Herb Corn Bread, 102 Hcrhcd Cheesc Round, 12 Hcrlx:d Stuffed Chicken Ilream, 65-66 Hoeca kes, 97 "Ione)" Pear, 11 2 "Ione), Butter, 114 Hone), Game H~n~, 66 Hone), Mustard Dressing, I I 1- 12 Hoppin' John, 90 Horseradish Cream, 50 HOI A\paragus Dip, 4 HOI Crab Canape, 4 Housc Seasoning, 160 Italian

Roa~fed

Red PCPflCl1i, I I

Imlie's Chicken Salad, 27 jdlic$ Jnd presc:rves /l lint Julep /eU)" 112-13 Peppe r Jell)" 113-14 Port \Vine J ell~', 113 Strawbc:rr)' C heese Ri ng, 14 Slrawlx:rr), Fig I'rrscrves, 113 Thu m b Prim Cookies, 147-411 ud)' Brownies, 149-50 l...u1r Luck Cookies, I H J...:Jd}·'s Barbecue Sauce, The, 108 ud)"s Chees)' Mac, The, 78 Lad)"s Chida~n Noodle Soup, -nIt, 22-23 Lad}"s Coleslaw, The, 29 l.:Id}·'s Ol-cll-Ro:uted Ribs, Th e, 58 l.:Id)"s \\IJrm Potato Sabd, '111e, 30 lemon(s) lIutter for Fi~h, 110 Rutter for Steak, 110 Egg and Lemon Sauce, 109

/lhd.:erd,46-17 Meringue Pic, 141-12 Old- Tim~ Lemon ~Chcesccake, 13 1-32 Shrimp Coduil Sa uce, 109 M

lemils Sau$3ge and Lentil Soup, 23-24 lime(s) Luscious Lime Cheesecake, 12-1-25 Lobs,,:r Bisque, 24 Low Coumr)' lIoil, 39 Loll' COUllIt)' CO(1kics, 147 Low-Fat Ptath Cake, 12 1-22 Luscious Lime Chc~Clke, 12-1-25 Mackerel ,unulII,46-47 Mama's Chess l'k, 14 I /llama's !'mmd Cake, 123 marinades C hicktn or Shrimp, 107-S Orieotal, 107 Marinaled Cornish Hem, 69 mashed pota toes, 85 with Sallte'"d Mu~h rooms, 90 IIlCat , If( beef; pork; veal meal loaf B3~ic, 50-S I Che~burgcr, and Sallce, 54 Merin gue, 141-42, IS7 Million-Dol br I'i c, 14 2~3 Mini Oniun QuiChes, S Mini PCCJn Pies, 138 Minl/ukp lellr, 11 2-13 Mother'S Rolls, 99 mushroom(s) C heese-SlUITed,6 C h"csy Broccoli lIake, 75 C hicken Breasu in Sour C ream Sauce, 70 Ch ick~n Gc:orgia, 65 Marinated Cornish liens, 69 Mashed Potatoes with SJIU eed, 90 Mushroom-Sturred II~ketl Red Snapper,

43-'14 Sausage-Rice Casl-C rok, 53 Scallops Char!!:lI!Qn, 42 Shrimp and " I II~hroom Casserole, 47 Stcabide, 7/1 nut (s) Rutter Fi ngers, 146 C hewy Pecan Cookies, 143 C hocobte Almund I'ie, 139-40

bu/t.\' • 169 Chocol.lI e Chip NUl C~ kc, 124 Cranberry Sabd, 31 I:udgic ScC)!ch Ring. 1019 Georgia Sug~red l'ean Uls . 3 Goodies, !-I6 Low Count ry Cool:.in, 147 Mini ['e(:1.11 Pies, UII Orange Walnut Salad with Sweet-andSour Dressing, 26-27 Peon Chk ken. 67 Pccan Clusters, 152 Pecan,SUlfli:d Dales, 3 I'ralinc ['umpkin Pic, 1311-39 Sliced Nut Cool:.ic~, 1-15-46 Str.lwberr)' Mold, 154 Swcet 1'/lI'Jto Chip~, 112 Thmlsgiling ['ie, 1-10 WJlnUl Praline IIrie "ith Fr uil, 155 IU nlso (JoeJnU( bUller

01= Pickled Okra Salldwichc5. [2 Shrimp Gumho C~sse rok, ·16 Old-TitHC lIeefSte\\", 50 Old·Time C hocolate Fudgc, [52-53 O ld·Time Lelllun "C hee~euke," 131-32 o nion(s) '\'Iini Onion Quiche,;, 5 Vida li a O ni on Pie, 11 1- 112 orangc(s) Orange Walnut Salad wilh Sweet-amlSour DrCMing, 26-27 Sal'orr Salmon,-I O OrienlJl Chicken Salld, 29-30 Oriental Marinade, 107 o)"Stcr(s ) in Ihe I'm)' Shell, 7 Stcw,20 paSI-:'I The l...... dl"s ChCCl;Y !-he, 78 T he [...1d{s Chicken Noodk Soup, 22-23

Spier Shrimp

~nd

['aSIJ

Ca~scrole,

-I 1-;2

PJ~lry

Brie en Croille "I, 7-8 llrie en Crmile 112, II Orslers in the 1';111)" Shell, 7 f()f "l"wo-Crusf Pic, 1-1 3 Ir( ,,110 pie(s) [',t!typa n SUIlIlII(f Squ as h CJ~" rok , l:I9

peach(es) Cobbler, [51l Low-Fat I'each Ca ke, 121 - 22 peanut bUller 81.lls, 152 BJrs, 150 Bread, 102 UuckeyC.!i, 151 Cake, 136 pearls) Frillcrs,98 Honey, 11 2 Pecan Chicken, 67 I'~c~n Clu~lcrs, 152 PeC-:'In-Stuficd Dales, 3 pcppcr(s ) IIbck-Eyed PCJ S~IJd, 31 italian Rou! ~d Red , !! Jdl~.. 113- 1-1 Ro.1Sl~d Red I'cPPl;"t Soup, 20 Stcak,52 Pickled Okra S~ml \\"ichcs, 12 pic(s) Banana Cre;"l1 , 1-12 Butterscolch, 137 Ch i ~h" Pill, 60- (, 1 C hrn.:oh\e I\lmond, 139-40 C hocolate Chip, 139 Chocolate Derby, 137-38 French Coconut, 136-37 Lemon Meringue, 1-11 -42 MJml '5 Chc.s.~, 14 I lI liUion-Dollu, 142-43 Mini O nion QuichC.!i, 5 ,\Iini Pec:ln, 138 Pl~lt}" fo r Two·Cru~ 1. 1-13 Praline I'umpkin, 138-39 StrJwtJocrry Jnd CreJIIl, 140 TIllllksgiving, 1-10 To mato,R 7 Vidalia Oninn, 81 - 112 Piggy Pudding, 5,} pimentu 8obb~" 5 Pimemo Chee,>"" 15 Chicken and Rice Casl<:rok, 67-68 C reamy Cheddar SoUl', 23 pineapple Cake, 128-29 Casserole,90- ,} 1 Chees<: IIre.ld, 102-3 Cra nberry Sal.ul, 3 1

l iO • l'lnt :.: pineJPplc ( rlmr,) !'"riner.;,91'1 ['car H oney. 112 Punch Bowl Cake, 133 Shcrry·GiJ1.ed Sweet POtJtoes, 76 Str.lwbcrrr Mold, 154 l'opp~' Seed Dressing, III

''''''

Illrbceue·Styk rork Chops, 51 Collml Greens, Stl-S I hrmer's Pork Chops, 56-57 '111e L:l.d(, O,·en·itwstcd Ribs, 58 l'igb,}' I'udding, 59 I U fI/fa bJcon; s.lU~ge POri Wine Jellr, I 13 pOlalO(n ) Il uursin Cheese, 83 Fml1 e r'~ I'ork Chups, 56-57 The I~'ld}"s WJrm ['OIalO Salad, 30 Mashed,85 with Sautced Mushrooms, 90 l'OIatu Ca~e rolc, 88 1'01:lIn.Egg Salad, 30 Twice-Baked,79 su film swee t p0l31 0(es) 1'01 Roas t, 5 1-52

pollhr~'

AVOCJ do Chic ken SJlad, 32-33 Il aked H en md Dressing, 62-63 Chid:en and Dumplings, 68-69 Chic ke n aud Rice Casstro!c, 67 Chic ken Breasts in Sour Cre am Sauce, 70 C hkken Brunswick Stew, 61-62 Chicke n Casscrole, 7 1 Chicken Georgia, 65 Chicken in Wine Sauce, 64 Chicken or Sh rimp Marinade, 107-8 Chicken I'aprib, 64-65 Chkkcn Pot Pie, 60-61 CoIlJrd Greens, 80-81 Duck lI urgund)', 70-71 Herb·Baked Chicken, 69-70 Herbed SlUffed C hicken Bream, 65-66 Hone}, G;tme Hem, 66 Jamie'~ Chicken Salad, 27 nit Lad(s Chic ken l"oodlc Soup, 22- 23 MarinJled Corni~h Hens, 69 Oriental Chic ken $abd, 29-30 I'ccau Chicken , 67 Savory Grilkd Chic ken Sauce, 109-10

ScSJ.me Chicken Strips, 6-7 Soulh ern Fried Chicken, 60 Turnip Greens with Cornmeal Dumplings, 77 Pr:tlinc ['umpkin Pic, 138-39 prcscrves, sa jellies Jnd prescn'e~ puddinp, sa cust-ards and puddings pum pkin Bread,96 Praline Pumpkin Pic, 138-39 llunksgi\'ing !'ie, 140 Punch Bowl C~e, 133 Quiches, Mini Onion, 5 Quick Guacamole·Spinach Dip, 13 red snapper Mushroom-Stuffed Baked, 43-44 Smffed with Cr:tbmeat, 48 rice A\'OCldo Chicken Salad , 32 Chicke n Jnd Rice CaS5eroic , 67 Hoppin ' John , 90 Rice Pudding, 156 Samage -Riee C3s~erolc, 53 Savannah Red Rice , 8 0 Savory, 85 Shrimp Wilh, 45 Soufhern Shrimp Salad, 28 Susa n's Baked Rice, 88 ;wasted Beet Salad, 34 ;wasted Ro::d " eppcr Soup, 20 Rum C3ke, 11 9-2 0 R.m:lbagas,92 .Ill3d(s) Avocado Chicken, 32-33 Bllek·Erect Pea, 31 Broccoli, 34 Cornucopia, 33 Cr.l.nbcrry,31 &thc'-s Dill Coleslaw, 32 Georgia Cracker, 28 Jamie's Chicken, 27 The L,1dr's Coleslaw, 29 The Ladr's Warm POlaIO, 30 Or:tnge WainUi Salad ,lith Sweet-and· Sou r Dressing, 26-2 7 Oriental Chicken, 29-30 Pamo·Egg,30 Roasted Beel, 34

......

h Ide,.. •

SOll1hern Shrimp, 28 51r.1wherrr Molll, 15-1 sa IIlso dreMing{s) SJlmo n, SJ'·or}', -10 !i,;l I!i,;I

IIbek Bean, 15 Spier Shrimp and P.l.S1J Casserole, 4 I-

n S~n{h,ic h c~,

Pic kled Okn, 12

uucc{s) U r.l mc1 ,1 5-1 Brea~ts in Sour Cream, 70 T anb,)' G rillin g, 107 Eg,g JIId Le mo n, 109 Fudge, 123 '11\\, l....ld(~ l\arhe cue, 108 Lemon Shrimp Cocktail, 109 S,wor), Grilled Chicken, 109- 10 Spier lIarbeeue, 108 Tartar, 4 1 While Sauce, 57

Chi cke n D.1dd r'~

~ a\l , age

Halls, 5 wilh Rice and, 53 Confederate llea n Sonp, 25 ,1I1dGril,' ,59 and Lentil Soup, 23- 24 Low C OUIlIr)' Boil, 39 Piggy I'mliling, 59 Sa" :1I\Ilah Itnl luce, 80 S(f 111m pork Savannah Chocolate Cake wilh Hm Fudge SJ uce, 122- 23 S,1\'J11I\3h Cnb Cakes, 40-l1 5.1'"JIUlah Red Rice, 80 5J"JlUlJh ~Tir:Ulli~ u,~ 157 Savory Grill cd Chk ken Sauce, 109- 10 SJvory Rice. 8 5 SJ\11r}' S.1lmon, 4 0 K:I.!lops Charl es to n, 42 Dcviled Scaf{)()(1 C uscrole, 43 Shri mp md Scallo p Frakhe , 44 !>CJf{)()(l, Sf( Ihh J nd shellfi sh spuifir Ca~,crolc

,,,,d

I}'prs Seume Chickcn Strips, 6-7 She Crab Soup, 19 " hellfi ~h , Iff Ihh J nd shellfish ,IIId sprrifir I.vprs Sherrkd Avocado Bouillon, 21 Shcrr~'- (;IJ1.cd $\\'eel Pmatocs, 76

171

shrimp and Artichoke Bake, 48-49 BiM)ue, 2 1, 24 IIbek Pepper, 39-40 Butter, 10 DC\iled Seafood C:lSs..:roic, 43 Gumbo Cauc rok, 46 Le mo n Shrimp Cocktai l S~ucc, 109 Low Counrry Hail. 39 ;\brinadc, 107-8 ~nd Mush room C:tsscrolc , 47 \\;Ih Rice, 45 ~nd Sc:lll o p Fnich(:, H Soulhern Shrimp Sabd, 211 Spicy Shrimp and PJS!~ CllSt rolc, 41-41 Sliced Nut Cookies, 145--46 Snickerdoodles, I H Sok, Fillet of, Paprika, 45 Sounlf, Broccoli, 81 soups and SICWS Chicken Bru nswick SICW, 6 1-62 Confederale Bean Soup, 15 Crealll ofArtkhoke Soup, 25 Creamy Cheddu SOUl', 23 The Lady's Chicke n Nm" lk SOIlP, 22-23 Lobsler Bisque, 24 O ld, T illlc IkefS tew, 50 Opler Stew, 20 Roasted Red l'cpper 5ulIl'. 20 S,lIlsagc and Le m il SOIlP, 23- 24 She Cr-Jh SOIlP, 19 Shcrried Avocado I\ouillnn, 22 Shrimp lIiM)lIc, 21 , 24 Tomato Dill Soup, 26 While Bean Chili, 21 So uthern Baked Beans, 84 Southern Fried Chi cken, 60 Sourhcrn Sh rimp SJlld, 28 Sou!hcrn Te a Ca kc$, 145 Soulh of the Bo reln MJS()n-Dixon Dip, 9 So urh\\'cslcrn Dip. 11 - 12 Spicy Rubec uc S~ u cc , lOR Spicy Shrimp and 1';1.1 [3 ~ rok , 4 1-42 spinach Artichoke and Spinach Dip, 10 Chccs..: -Smfii:d MII ~hroolll~, 6 Orang~ \\'alnU! Salad ",jlh Sweet-al"l Sour Dressing, 26-27 Quick GuacJmole -Spinach Dip, 13 Veal Jnd Creamed SpinJch, 54- 55

172 • I IIdtx S(luash

Casserole,76 I'auypao Summer Squash CaS5erolc, 89 Zucchini Ilread,95 ~nd Corn CaS5crolc, 1:14 Cu stJrd Bake, 91 Sleak an<1 Gre<:ns, 57-58 Steaksidc Mushrooms, 78 stews, Sf& soups and Men'S slnwbc rry(ics} CheC5C Ring, 14 ChoeolJlc SIr:twbcrry Shortcake, ! 21 Jn d CreJm Pic, 140 fig Prese rves , 1 13 Mo ld, 154 PI1rleh Bowl Cake, 133 Sal'Ory Salmon, 40 Slroganoff, Beef, 53- 54 SlUffing, SOUlhern Corn Uread, 62-63 Susan's Baked Rice, 88 Swec\-and -Suur DrcS5ing, 110 sweet pm3w(es) B'lke,86 Chips, 82 Sbcrrr-Gl.l7.cd,76 Swiss Sleak, 56 Tartar Sauce, 4 ] T han ksgil'ing (lie, J 40 T humb Print Cookies, 147-48 ~Tir:lI1lisu,~ Sal'annah, 157 (Ol11alo(e$) Barbec ue -Slyle Pork Chops, 51

Black Bea n Salsa, 15 Broccoli Salad, 34 Chicken Brunswick Slew, 61-62

Dill SOUl', 26 fried Green, 83 Georgia Cracker Sahd, 28 ric, 87 Sall!;.1ge and until SoUl', 23- 24 Savannah Red Rice, 80 SIIiss Slcak, 56 Tunnel of Fudge Cake, 131 Turn ip Greens with Cornmeal Dumplin gs,

77 T"lce ·Bakcd 1'0 1:310<:5,79 Veal :3nd Cr<:amed Spinach, 54-55 Vida lia Onion Pic, 81-82 Walnut Praline Brie wi l h ]:ruil, 155 Wller chcstnUls Checs), Broccoli Bake, 75 Chicken and Rice Cassernle, 67- 68 Cornucop ia Salad, 33 !\\ ushroom-SlUffcd Baked Red Snapper,

43-44 O rienta l CI,i~~~ 1I Sa b d, 29-30 Wh il e Bean Ch ili , 2 1 Wh ite Saun" 57 zucchini Bread,95 and Corn C aMtrok, 84 Custard Bake, 91

AUOUT T il E AUTI/OR PAULA H . DE1O:-I was born and raised in Alb.IIl)" Georgia. She larer mo\'ed to Savannah. where she and her twO sons, Bobby :md , amie, started the Bas L.1dy catering company. The business took off and el'Oked infO The Lady & Sons Restaurant , which is loc;lIcd in S:lVannah's hisfOrie disl.rin and specializes in SOuthern cooking.

AIIOUT TilE TYP E

This book was set in Galliard , a typeElCe designed by Matthew Caner for the Merganthalcr Ijnotypc Complny in 1978. Galliard is based on the si:neemh ·cemury typefuecs of Robert Granjon .

U.S.A. S 14.95 C lIlacb $2 1.00

COO KI NG

From one of the most frequently visi ted re staura nts in Savan nah , The Lad y & So ns, co mes thi s co ll ec tion of downhom e Sou th ern family favorites. Paula 1-1 . Dee n, the owner and propr ietor, has crealed a fr iend ly cookbook Fi lled with hundreds of quick and easy rec ipes. PerFect for home entertain ing, fami ly picn ics, or S unday di nners, The Lady & SOIlS Sallalwah COlllltly Cooh.booh com pletes any kitc he n.

...,

.... ....

"I le ll Savan nah-bound Friends that iF they want a short course in th e mea ning oE Sout hern cook ing- the flavors , th e ambienc e, indeed the very heart of SOll thern cook ing- they should drop in at The Lady & Sons,," - from the Introduction by JOHN i3 EHEN DT, author of

Midnight. j'1/ tIle Gardel1 of Good aud Evil 'T he recipes in th is book are so wonderl'ul, [ almost ate the book!" - FANN IE F u \GG, author of Fried G reeH TOlllfl/.oes a/. th e Whistle S t0l' ellfe I' hologrnph by Brian Crumb

ISBN 0-375-75111-4

H;mdolll I louse. Inc .. N e w Yur l;, NY 10022 wW\\'.r;mdu ll1 h uuse .("UIl1

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© 1998 Tbmlom

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