Part 8 (1/2)

Preheat oven to 350 degrees. In a saucepan over medium heat, saute onion and bell pepper in b.u.t.ter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water, and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased ca.s.serole and bake for 45 minutes.

The Lady & Sons Collard Greens SERVES 4 TO 6.

pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones) 1 tablespoon House Seasoning (see page 160) 1 tablespoon seasoned salt 1 tablespoon seasoned salt 1 tablespoon Texas Pete hot sauce 1 large bunch of collards 8 tablespoons (1 stick) b.u.t.ter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, House Seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour. In the meantime, wash collard greens thoroughly. Remove the thick stem that runs down the center of the greens by holding the leaf in your left hand and stripping the leaf down with your right hand (the tender young leaves in the heart of the col-lards don't need to be stripped). Stack 6 to 8 stripped leaves on top of each other, roll up, and slice into - to 1-inch-thick slices. Place greens in pot with cooked smoked meat. Add b.u.t.ter after greens. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.

Eggplant Ca.s.serole SERVES 4.

1 large eggplant 1 cups crushed Ritz crackers 1 cups grated American cheese 8 tablespoons (1 stick) b.u.t.ter, melted 2 eggs 2 eggs cup milk 1 teaspoon House Seasoning (see page 160)

Preheat oven to 350 degrees. Peel, slice, and boil eggplant for 10 to 15 minutes, until tender; drain. Divide cracker crumbs, cheese, and b.u.t.ter in half. To eggplant, add eggs, milk, House Seasoning, and half the crumbs, cheese, and b.u.t.ter. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese, and b.u.t.ter. Bake for 20 to 30 minutes.

[image]The Lady & Sons ”Vidalia Onion Pie SERVES 8.

Vidalia onions are Georgia's most famous taste. This sweet onion is grown in southeast Georgia, just a few miles west of Savannah. They can be stored in a cool dry place to use throughout the year.

3 cups thinly sliced Vidalia onion 3 tablespoons b.u.t.ter, melted One 9-inch prebaked deep-dish pie sh.e.l.l cup milk 1 cups sour cream teaspoon salt teaspoon salt eggs, beaten tablespoons all-purpose flour slices bacon, crisply cooked and crumbled

Preheat oven to 325 degrees. Saute onion in b.u.t.ter until lightly browned. Spoon into pie sh.e.l.l. 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. Pie has taste and texture of a quiche.

The Lady & Sons Sweet Potato Chips SERVES 4.

2 large sweet potatoes 8 tablespoons (1 stick) b.u.t.ter, melted 1 cup honey-roasted peanuts, chopped 1 cup honey-roasted peanuts, chopped Salt to taste

Preheat oven to 450 degrees. Line two large baking sheets with foil; lightly grease. Slice potatoes to inch thick. Dip potatoes in melted b.u.t.ter and arrange on baking sheet so that chips do not overlap. Sprinkle with peanuts. Bake for 15 to 20 minutes. Sprinkle with salt.

Broccoli Souffle SERVES 10.

Three 10-ounce packages frozen chopped broccoli cup chicken stock cup whipping cream 8 tablespoons (1 stick) b.u.t.ter cup all-purpose flour 4 eggs, separated 4 eggs, separated teaspoons chopped fresh parsley tablespoons minced onion Salt and pepper to taste cup grated Monterey Jack or Cheddar cheese

Preheat oven to 425 degrees. Cook and drain broccoli. Add stock to cream and scald. Melt b.u.t.ter and blend in flour. Gradually add to cream mixture. Stir over medium heat 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 whites and pour into a b.u.t.tered ca.s.serole dish. Bake for 25 to 30 minutes.

Boursin Cheese Potatoes SERVES 8.

3 pounds red potatoes, unpeeled Salt and pepper to taste 1 pint heavy cream One 5-ounce package Boursin cheese One 5-ounce package Boursin cheese Fresh chives or parsley, chopped

Preheat oven to 350 degrees. Wash and slice potatoes into -inch-thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove or in microwave, until cheese has melted. Stir mixture until thoroughly blended. Layer half of the potatoes into a 2-quart baking dish (this is best if done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chopped chives or parsley.

Fried Green 'Tomatoes SERVES 6.

Quite frequently I walk the dining room with a plate piled high with this wonderful fried fruit. The guests seem to enjoy this extra treat. My grandmother always used cornmeal, but I prefer flour.

3 or 4 large, firm green tomatoes Salt 2 cups self-rising flour or cornmeal 1 to 2 teaspoons pepper 1 to 2 teaspoons pepper Vegetable oil for frying

Slice tomatoes to desired thickness (I prefer mine thin). Lay out on a pan and sprinkle with salt. Place in a colander and allow time for salt to pull the water out of tomatoes. Mix flour with pepper. Coat tomatoes with flour mixture and deep-fry until golden brown.

[image]The Lady & Sons Southern Baked Beans SERVES 3 TO 4.

pound bacon 1 large onion, diced One 16-ounce can pork and beans 3 tablespoons yellow mustard 5 tablespoons maple or pancake syrup 5 tablespoons maple or pancake syrup 4 tablespoons ketchup

Preheat oven to 325 degrees. Fry bacon until crisp; crumble. In bacon drippings, saute onion until brown. Mix bacon, onion, and drippings with remaining ingredients. Pour into ca.s.serole dish and bake covered for 45 to 60 minutes.