The Lady and Sons (16 page)
Authors: Paula Deen
YIELDS ½ CUP
| 4 tablespoons (½ stick) butter clove garlic, minced tablespoons lemon juice | Dash of Worcestershire sauce Salt and pepper to taste |
Melt butter in a saucepan. Sauté garlic for 2 to 3 minutes. Add remaining ingredients and mix well. Serve warm over broiled fish.
YIELDS ½ CUP
| 2 tablespoons lemon juice 3 tablespoons butter ¼ teaspoon salt | ¼ teaspoon paprika 1 tablespoon finely chopped fresh parsley |
Combine all ingredients. Pour over cooked steaks and garnish with lemon wedges.
YIELDS 3 CUPS
| 1½ cups vegetable oil ¾ cup vinegar ¾ cup sugar 1½ teaspoons salt | 1½ teaspoons celery seed 1½ teaspoons dry mustard 1½ teaspoons paprika 1½ teaspoons grated onion |
Combine all ingredients in a jar. Chill. Shake and serve over salad.
YIELDS 1¼ CUPS
| ⅓ cup honey ¼cup red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon minced onion | 1 teaspoon House Seasoning (see page 160) 1 tablespoon poppy seeds ¾cup olive oil |
Combine ingredients except oil in a blender. Process on low, gradually adding oil. Chill; shake or stir before serving.
The Lady & Sons
YIELDS 2½ CUPS
| 4 cloves garlic, minced ½ teaspoon salt, or to taste ⅛ teaspoon pepper ¼ teaspoon dried basil ¼ teaspoon dried Oregano ½ teaspoon paprika ⅛teaspoon dried dill | Pinch of dill seed ½ teaspoon sugar ½ teaspoon grated Parmesan cheese 1 teaspoon lemon juice 1¾ cups vinegar ¾cup olive oil |
Combine all ingredients and mix well.
YIELDS 1¼ CUPS
| ¾ cup mayonnaise 3 tablespoons honey 2 tablespoons yellow mustard 1 tablespoon lemon juice or juice from ½ lemon | Horseradish to taste 2 tablespoons orange juice (more or less as needed) |
Combine all ingredients except orange juice; stir well. Thin to pouring consistency with orange juice. Cover and chill for 2 to 3 hours.
The Lady & Sons
YIELDS 2 CUPS
| ½ cup sour cream 1 cup mayonnaise ½ cup buttermilk 1 teaspoon House Seasoning (see page 160) | 2 tablespoons minced fresh parsley 1 tablespoon minced onion |
Mix ingredients together and chill overnight.
The Lady & Sons
YIELDS 12 TO 16 HALF-PINT JARS
| One 20-ounce can crushed pineapple with syrup 8 cups (about 3 pounds) peeled, cored, and chopped pears | 10 cups sugar 1 tablespoon lemon juice |
Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot.
YIELDS 4 TO 5 HALF-PINT JARS
| 1½ cups bourbon ½ cup water 3 cups sugar | 6 tablespoons Certo 4 to 5 fresh mint sprigs |
Combine bourbon, water, and sugar in double boiler over medium heat. Stir until sugar is dissolved. Remove from heat; add Certo. Pour into sterilized jars. Add mint sprig to each jar and seal.
YIELDS 5 HALF-PINT JARS
| 1 cup port wine 1 cup cranberry juice | 3½ cups sugar ½ bottle Certo |
Stir wine, juice, and sugar together in double boiler over medium heat until sugar is dissolved. Remove from heat and add Certo. Pour into sterilized jars and seal immediately.
YIELDS 8 HALF-PINT JARS
| 3 cups mashed ripe figs 3 cups sugar | Two 3-ounce packages strawberry Jell-O |
Mix all ingredients together in saucepan and cook 4 minutes at rolling boil. Stir frequently. Skim. Pour into sterilized jars; seal.
YIELDS 6 HALF-PINT JARS
| ¾ cup chopped green bell pepper ¼ cup chopped fresh hot green pepper 1½ cups apple vinegar | 6 cups sugar 4 ounces Certo 4 drops green food coloring |
Process bell and hot pepper in food processor, then mix all ingredients except Certo and food coloring. Bring to rolling boil. Remove from heat and add Certo and coloring. Pour into sterilized jars and seal.
YIELDS 1 CUP
| ½ pound (2 sticks) butter | 2 tablespoons honey |
Allow butter to soften slightly at room temperature. Using an electric mixer, whip butter and honey together in a bowl until well mixed.
To give the butter an extra flair, you can:
put the mixture in a butter mold and allow to chill;
roll butter up in wax paper, allow it to chill, and slice when ready to use;
spread softened butter in a shallow pan, chill, and, when it is firm, use a miniature cookie cutter to make different shapes;
run semichilled butter through a pastry bag, using a star tip.
You can also adapt the above to suit your needs. For example, you could add fresh strawberries, blueberries, peaches, or other fruit. Fresh herbs like basil, thyme, and oregano—as well as fresh garlic—help make wonderful herbed butter (for this you should omit the honey).
The Lady & Sons
CAKES AND PIES
Caramel Apple Cake with Caramel Topping
Rum Cake
Coconut Cake
Chocolate Strawberry Shortcake
Low-Fat Peach Cake
Savannah Chocolate Cake with Hot Fudge Sauce
Mama's Pound Cake
Chocolate Chip Nut Cake
Luscious Lime Cheesecake
Grandmother Paul's Sour Cream Pound Cake
Gooey Butter Cakes
Grandmother Paul's Red ‘Velvet Cake
Cheesecake
Pineapple Cake
Chocolate Sheet Cake
Banana Split Cake
Grandmama Hiers's Carrot Cake
Tunnel of Fudge Cake
Old-Time Lemon “Cheesecake”
Better Than Sex? Yes!
Punch Bowl Cake Chocolate Pound Cake
Easy Coffee Cake
Applesauce Cupcakes
Chocolate “Damnation
Peanut Butter Cake
French Coconut Pie
Butterscotch Pie Corrie's Kentucky Pie
Mini Pecan Pies
Praline Pumpkin Pie
Chocolate Chip Pie
Chocolate zAlmond Pie
Strawberry and Cream Pie
Thanksgiving Pie
Mama's Chess Pie
Lemon Meringue Pie
Banana Cream Pie
Million-Dollar Pie
Pastry for Two-Crust Pie
Chewy Pecan Cookies
Snickerdoodles
Lady Lock Cookies
Southern Tea Cakes
Sliced Nut Cookies
Butter Fingers
Goodies
Low Country Cookies
Thumb Print Cookies
Butter Cookies
Grandma's Iced Georgia Squares
Fudgie Scotch Ring
Lady Brownies
Cream Cheese Brownies
Peanut Butter Bars
Aunt Glennis's Blonde Brownies
Peanut Butter Buckeyes
Pecan Clusters
Peanut Butter Balls
Old-Time Chocolate Fudge
Five-Minute Fudge
Baked Apples
Strawberry Mold
Walnut Praline Brie with Fruit
Crème Caramel
Rice Pudding
Banana Pudding
Savannah “Tiramisu”
Peach Cobbler
SERVES 15 TO 20
| 2½ cups sugar 3 eggs 1½ cups vegetable oil 3 cups all-purpose flour | 2 teaspoons vanilla 1 cup chopped walnuts 2½ cups diced apples, canned or fresh |
Preheat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13
×
9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over.