The Lady And Sons Savannah Country Cookbook Part 7

Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and boil at a rolling boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock a little by mixing 2 tablespoons cornstarch with cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook for a few minutes more, until dumplings are done. Do not overcook.

DUMPLINGS.

2 cups all-purpose flour mixed with 1 teaspoon salt cup ice water cup ice water

Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir mixture after dumplings have been added to pot.

[image]The Lady & Sons NOTE: Frozen dumplings are available in most supermarkets if you don't have the time to make them.

Marinated Cornish Hens SERVES 2 TO 4.

2 split Cornish hens 1 onion, diced 1 clove garlic, minced 8 tablespoons (1 stick) b.u.t.ter One 10-ounce can beef broth 1 bay leaf 1 bay leaf 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. Saute onion and garlic in b.u.t.ter. 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 subst.i.tuted for Cornish hens. Chicken can be subst.i.tuted for Cornish hens.

Herb-Baked Chicken SERVES 4.

One 1- to 2-pound chicken, cut in quarters, skin removed 3 to 4 tablespoons olive oil cup teriyaki sauce teaspoon dried oregano teaspoon dried rosemary teaspoon dried rosemary 1 teaspoon chopped fresh ginger teaspoon salt 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.

Chicken b.r.e.a.s.t.s in Sour Cream Sauce 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 1 cup sour cream One 10-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 ca.s.serole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken b.r.e.a.s.t.s. Cover and bake for 1 hours. Serve with rice.

Duck Burgundy 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 1 orange, quartered 4 ribs celery, cut into 1-inch pieces cup soy sauce cup vegetable oil 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. Stuffcavities 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.

Chicken Ca.s.serole SERVES 6 TO 8.

1 fryer, cooked, boned, and cut into small pieces (reserve broth) cup mayonnaise cup chopped onion 4 eggs 8 tablespoons (1 stick) b.u.t.ter, melted 2 cups chicken broth 2 cups chicken broth 1 package Pepperidge Farm corn bread stuffing mix 1 cup milk One 10-ounce can condensed cream of chicken soup

Combine chicken, mayonnaise, and chopped onion and set aside. Combine 2 eggs, the b.u.t.ter, chicken broth, and corn bread stuffing mix and set aside. In small bowl, lightly beat 2 eggs and milk. Spray large ca.s.serole 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 ca.s.serole and bake for 45 minutes.

blank page 72

Vegetables and Side Dishes Cheesy Broccoli Bake Baked Grits Squash Ca.s.serole 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 Ca.s.serole Vidalia Onion Pie Sweet Potato Chips Broccoli Souffle Boursin Cheese Potatoes Fried Green Tomatoes Southern Baked Beans Zucchini and Corn Ca.s.serole Savory Rice Mashed Potatoes Fresh Corn Scallop Sweet Potato Bake Tomato Pie Broccoli Ca.s.serole Susan's Baked Rice Potato Ca.s.serole Creamed Corn Pattypan Summer Squash Ca.s.serole Hoppin John zMashed Potatoes with Sauteed Mushrooms Pineapple Ca.s.serole Zucchini Custard Bake Rutabagas Cheesy Broccoli Bake SERVES 8 TO 10.

2 pounds fresh broccoli, trimmed and cut up cup chopped celery pound fresh mushrooms, sliced cup chopped onion 2 tablespoons b.u.t.ter One 8-ounce can sliced water chestnuts One 10-ounce can condensed cream of mushroom soup One 10-ounce can condensed cream of mushroom soup pound Velveeta teaspoon garlic salt teaspoon pepper 1 cup grated Cheddar cheese

Preheat oven to 350 degrees. Steam broccoli for 10 minutes. Saute celery, mushrooms, and onion in b.u.t.ter for 10 minutes; drain. Combine broccoli, saute 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 ca.s.serole dish. Bake for 25 minutes. Sprinkle top with grated Cheddar.

Baked Grits SERVES 6.

4 cups water 1 teaspoons salt 1 cup uncooked grits 2 eggs, beaten 8 tablespoons (1 stick) b.u.t.ter 1 cups grated Monterey Jack and Cheddar cheese (combined) 1 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 ca.s.serole dish. Bake for 45 minutes. Top with additional cheese, if desired.

[image]The Lady & Sons Squash Ca.s.serole SERVES 6.

1 large onion, chopped 4 tablespoons ( stick) b.u.t.ter 3 cups cooked squash, drained, with all water squeezed out 1 cup crushed Ritz crackers, plus additional for topping cup sour cream cup sour cream 1 teaspoon House Seasoning (see page 160) 1 cup grated Cheddar cheese

Preheat oven to 350 degrees. Saute onion in b.u.t.ter for 5 minutes. Remove from pan and mix all ingredients together. Pour into b.u.t.tered ca.s.serole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

[image]The Lady & Sons VARIATION: For a different taste in this ca.s.serole, layer slices of cooked red potatoes in the bottom of the ca.s.serole dish, followed by squash mixture; repeat layers. Top with about 1 cup Ritz crumbs tossed with melted b.u.t.ter. For a different taste in this ca.s.serole, layer slices of cooked red potatoes in the bottom of the ca.s.serole dish, followed by squash mixture; repeat layers. Top with about 1 cup Ritz crumbs tossed with melted b.u.t.ter.

Sherry-Glazed Sweet "Potatoes SERVES 6.

3 large sweet potatoes or yams 6 slices canned pineapple tablespoons ( stick) b.u.t.ter cup brown sugar cup brown sugar 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 b.u.t.ter, brown sugar, and sherry together until sugar is dissolved; pour over potatoes and pineapple. Bake for 30 minutes, basting often with syrup in dish.

Turnip Greens with Cornmeal Dumplings SERVES 4 TO 6.

pound smoked meat (smoked turkey wings are excellent) 4 quarts water 1 teaspoon House Seasoning (see page 160) 2 chicken bouillon cubes teaspoon ground ginger teaspoon ground ginger 1 bunch turnip greens with roots 4 tablespoons ( stick) b.u.t.ter 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 1 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 cup liquid after cooking if making dumplings.) Add b.u.t.ter and dumplings (if desired) and serve.

CORNMEAL DUMPLINGS.

1 cup all-purpose cornmeal teaspoon salt 1 small onion, chopped 1 egg 1 egg 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 b.a.l.l.s; 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.

Steakside Mushrooms SERVES 8.

1 pounds fresh mushrooms, sliced lengthwise 8 tablespoons (1 stick) b.u.t.ter Jane's Krazy Mixed-Up Salt Jane's Krazy Mixed-Up Salt cup Worcesters.h.i.+re sauce cup water

In large skillet, saute sliced mushrooms in b.u.t.ter until brown. Sprinkle liberally with Krazy salt. Add Worcesters.h.i.+re sauce and simmer until almost all sauce is absorbed by mushrooms. Add water and continue to simmer until mushrooms are tender. Great with steak or roast beef.

"The Lady's Cheesy Mac SERVES 6 TO 8.

4 cups cooked elbow macaroni, drained (approximately 2 cups uncooked) 2 cups grated Cheddar cheese 3 eggs, beaten cup sour cream 4 tablespoons ( stick) b.u.t.ter, cut into pieces 4 tablespoons ( stick) b.u.t.ter, cut into pieces teaspoon salt 1 cup milk, or equivalent in evaporated milk

Preheat oven to 350 degrees. After macaroni has been boiled and drained, add Cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into ca.s.serole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

Twice-Baked Potatoes SERVES 6.

This recipe can be frozen and whipped out whenever company comes over. Also try stuffing the potatoes with different kinds of cheese, sauteed shrimp, etc. Makes a great meal with a green salad.

6 large Idaho potatoes (as large and oval as possible) Vegetable oil to coat 8 tablespoons (1 stick) b.u.t.ter 2 cups sour cream 2 cups sour cream Salt and pepper to taste 1 teaspoon dried parsley Paprika

Preheat oven to 350 degrees. Wash potatoes, pat dry, p.r.i.c.k sides gently with fork, and coat each potato entirely with oil. Place on foil-covered pan. Bake for at least 1 hour. In large bowl, place 1 stick of b.u.t.ter. Remove potatoes from oven and slice off top third of each one. Gently scoop out potato with spoon (potato skins should be crisp) and place into bowl. With mixer on high, mix potatoes, b.u.t.ter, sour cream, salt, and pepper. Add parsley and continue mixing until smooth. Gen-tly stuff mixture back into potato sh.e.l.ls, being careful not to break them. Pile potato mixture as high as you can above top of potato sh.e.l.l. Sprinkle with paprika for color. (Can be frozen at this point for serving later.) Bake again for about 20 to 30 minutes. Should be lightly browned on top.

Savannah Red Rice SERVES 4 TO 6.

1 cup chopped onion cup chopped bell pepper tablespoons b.u.t.ter 1 cup diced Hills.h.i.+re Farms sausage One 14-ounce can crushed tomatoes with juice 1 tablespoon Texas Pete or red hot sauce 1 cup tomato sauce 1 cup tomato sauce 1 cup water 3 chicken bouillon cubes Pepper to taste; add salt to taste if desired 1 cup uncooked white rice