The Lady and Sons (11 page)
Authors: Paula Deen
The Lady & Sons
NOTE: Frozen dumplings are available in most supermarkets if you don't have the time to make them.
SERVES 2 TO 4
| 2 split Cornish hens 1 onion, diced 1 clove garlic, minced 8 tablespoons (1 stick) butter One 10¾-ounce can beef broth | 1 bay leaf ¼ teaspoon dried thyme 2 tablespoons sherry Salt and pepper to taste 16 ounces fresh mushrooms, sliced |
Wash, pat dry, and salt and pepper hens. Place in long, flat baking dish. Sauté 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 frequently. Serve with wild rice.
VARIATION:
Chicken can be substituted for Cornish hens.
SERVES 4
| One 1- to 2-pound chicken, cut in quarters, skin removed 3 to 4 tablespoons olive oil ¼ cup teriyaki sauce ¼ teaspoon dried oregano | ¼ teaspoon dried rosemary 1 teaspoon chopped fresh ginger ½ teaspoon salt ⅛ teaspoon pepper 1 lemon, sliced thin |
Preheat oven to 350 degrees. Coat chicken with oil and place in baking dish. Sprinkle with teriyaki sauce. Combine oregano, rosemary, ginger, salt, and pepper; sprinkle over chicken. Top with lemon slices. Bake for about 1 hour.
SERVES 6 TO 8
| 8 slices dried beef (in a jar) 8 skinless boneless chicken breast halves (7 ounces each) 4 slices bacon, cut in half | 1 cup sour cream One 10¾-ounce can condensed cream of mushroom soup 2 cups sliced fresh mushrooms |
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
×
9-inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1½ hours. Serve with rice.
SERVES 4 TO 6
The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.
| 4 whole ducks Salt and pepper to taste Garlic powder to taste Poultry seasoning to taste 1 large onion, quartered 1 apple, quartered | 1 orange, quartered 4 ribs celery, cut into 1-inch pieces ⅓ cup soy sauce ⅓ cup vegetable oil ½ cup red Burgundy wine |
Preheat oven to 450 degrees. Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff
cavities with pieces of onion, apple, orange, and celery. Rub ducks with soy sauce and oil. Place in baking pan. Roast uncovered, basting often with Burgundy wine. Allow 10 to 15 minutes baking time per pound of duck. Remove stuffing before serving.
SERVES 6 TO 8
| 1 fryer, cooked, boned, and cut into small pieces (reserve broth) ½ cup mayonnaise ½ cup chopped onion 4 eggs 8 tablespoons (1 stick) butter, melted | 2½ cups chicken broth 1 package Pepperidge Farm corn bread stuffing mix 1 cup milk One 10¾-ounce can condensed cream of chicken soup |
Combine chicken, mayonnaise, and chopped onion and set aside. Combine 2 eggs, the butter, chicken broth, and corn bread stuffing mix and set aside. In small bowl, lightly beat 2 eggs and milk. Spray large casserole dish with nonstick cooking spray. In bottom of dish, spread half the stuffing mixture; then layer with chicken mixture. Add second layer of stuffing mixture. Pour egg and milk mixture over top layer of stuffing mixture. Refrigerate overnight. Preheat oven to 350 degrees. Spread cream of chicken soup on top of casserole and bake for 45 minutes.
blank page 72
Cheesy Broccoli Bake
Baked Grits
Squash Casserole
Sherry-Glazed Sweet Potatoes
Turnip Greens with Cornmeal “Dumplings
Steakside Mushrooms
The Lady's Cheesy Mac
Twice-Baked Potatoes
Savannah Red Rice
Collard Greens
Eggplant Casserole
Vidalia Onion Pie
Sweet Potato Chips
Broccoli Soufflé
Boursin Cheese Potatoes
Fried Green Tomatoes
Southern Baked Beans
Zucchini and Corn Casserole
Savory Rice
Mashed Potatoes
Fresh Corn Scallop
Sweet Potato Bake
Tomato Pie
Broccoli Casserole
Susan's Baked Rice
Potato Casserole
Creamed Corn
Pattypan Summer Squash Casserole
Hoppin John
zMashed Potatoes with Sautéed Mushrooms
Pineapple Casserole
Zucchini Custard Bake
Rutabagas
SERVES 8 TO 10
| 2 pounds fresh broccoli, trimmed and cut up ¼ cup chopped celery ¼ pound fresh mushrooms, sliced ¼ cup chopped onion 2 tablespoons butter One 8-ounce can sliced water chestnuts | One 10¾-ounce can condensed cream of mushroom soup ½ pound Velveeta ½ teaspoon garlic salt ¼ teaspoon pepper 1 cup grated Cheddar cheese |
Preheat oven to 350 degrees. Steam broccoli for 10 minutes. Sauté celery, mushrooms, and onion in butter for 10 minutes; drain. Combine broccoli, sauté mixture, and water chestnuts. Heat soup and Velveeta in saucepan over low heat until cheese melts. Pour over broccoli mixture. Stir in garlic salt and pepper. Place in greased casserole dish. Bake for 25 minutes. Sprinkle top with grated Cheddar.
SERVES 6
| 4 cups water 1½ teaspoons salt 1 cup uncooked grits 2 eggs, beaten 8 tablespoons (1 stick) butter | 1½ cups grated Monterey Jack and Cheddar cheese (combined) 2 cloves garlic, crushed Dash of cayenne pepper |
Preheat oven to 350 degrees. Bring water and salt to a boil. Add grits to boiling water, stirring constantly for a minute. Cover and cook, stirring occasionally, until grits are thick and creamy. Temper eggs with a small amount of hot cooked grits, then add back to remaining grits. Combine remaining ingredients with grits and pour into a 2-quart casserole dish. Bake for 45 minutes. Top with additional cheese, if desired.
The Lady & Sons
SERVES 6
| 1 large onion, chopped 4 tablespoons (½ stick) butter 3 cups cooked squash, drained, with all water squeezed out 1 cup crushed Ritz crackers, plus additional for topping | ½ cup sour cream 1 teaspoon House Seasoning (see page 160) 1 cup grated Cheddar cheese |
Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
The Lady & Sons
VARIATION:
For a different taste in this casserole, layer slices of cooked red potatoes in the bottom of the casserole dish, followed by squash mixture; repeat layers. Top with about 1 cup Ritz crumbs tossed with melted butter.
SERVES 6
| 3 large sweet potatoes or yams 6 slices canned pineapple tablespoons (½ stick) butter | ½ cup brown sugar ½ cup sherry |
Preheat oven to 375 degrees. Boil potatoes, with skins on, for 20 to 30 minutes, or until tender. Drain and allow to cool. Peel and cut lengthwise into halves. Arrange slices of pineapple in a single layer in a greased shallow baking dish; place a potato half (cut side down) on top of each pineapple slice. Heat butter, brown sugar, and sherry together until sugar is dissolved; pour over potatoes and pineapple. Bake for 30 minutes, basting often with syrup in dish.
SERVES 4 TO 6
| ¾ pound smoked meat (smoked turkey wings are excellent) 4 quarts water 1 teaspoon House Seasoning (see page 160) 2 chicken bouillon cubes | ¼ teaspoon ground ginger 1 bunch turnip greens with roots 4 tablespoons (½ stick) butter 1 teaspoon sugar (optional; may be used if greens are bitter) |
Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for
1
½ hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes or until roots are tender. (Reserve ⅔ cup liquid after cooking if making dumplings.) Add butter and dumplings (if desired) and serve.
| 1 cup all-purpose cornmeal ½ teaspoon salt 1 small onion, chopped | 1 egg ⅔ cup liquid from cooked turnips |
Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid. Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
SERVES 8
| 1½ pounds fresh mushrooms, sliced lengthwise 8 tablespoons (1 stick) butter | Jane's Krazy Mixed-Up Salt ¼ cup Worcestershire sauce ¼ cup water |