Part 9 (1/2)

Combine crackers and melted b.u.t.ter for topping; sprinkle on top of ca.s.serole. Bake for 20 to 25 minutes.

[image]The Lady & Sons Susan's Baked Rice SERVES 4.

1 large onion, chopped 1 large bell pepper, chopped 8 tablespoons (1 stick) b.u.t.ter 4 or 5 chicken bouillon cubes 1 cup uncooked white rice 1 cup uncooked white rice 2 cups water Ground black pepper to taste

Preheat oven to 350 degrees. Saute onion and bell pepper in b.u.t.ter; add bouillon cubes. Stir until dissolved. Combine rice and water and add to mixture. Pour into a 13 9-inch baking dish. Sprinkle with pepper. Bake for 45 minutes. Goes great with baked or fried chicken.

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

Leftover mashed potatoes work wonderfully in this recipe.

2 cups mashed potatoes cup sour cream House Seasoning (see page 160) to taste 1 small onion, sliced thin 1 small bell pepper, sliced thin 1 small bell pepper, sliced thin 8 tablespoons (1 stick) b.u.t.ter 1 cups grated Cheddar cheese 4 medium potatoes, cooked 6 slices bacon, cooked crisp

Preheat oven to 350 degrees. Spread mashed potatoes evenly on bottom of ca.s.serole dish. Layer sour cream evenly over top. (Each time you add a layer, sprinkle on a little House Seasoning.) Saute onion and bell pepper in b.u.t.ter; evenly layer over top of sour cream. Next, layer with cup Cheddar cheese. Slice potatoes and layer over cheese until top is completely covered with potatoes. Finally, top with remaining 1 cup cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

[image]The Lady & Sons Creamed Corn SERVES 3 TO 4.

1 dozen ears fresh corn 8 tablespoons (1 stick) b.u.t.ter Salt and pepper to taste Salt and pepper to taste

Remove corn from cob using a corn grater. (If you have to cut corn with a knife, avoid whole kernels; try mas.h.i.+ng a little.) Put corn in gla.s.s dish and put stick of b.u.t.ter 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 little milk or water. Season with salt and pepper to taste.

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

4 medium white pattypan summer squash 2 small onions, chopped 1 clove garlic, minced 4 tablespoons ( stick) b.u.t.ter 2 slices white bread 1 medium bowl ice water 1 medium bowl ice water 1 egg Salt and pepper to taste 2 tablespoons chopped fresh parsley 1 cup cracker crumbs (or enough to cover ca.s.serole)

Preheat oven to 350 degrees. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion and garlic in 2 tablespoons b.u.t.ter. Soak bread in ice water and wring out; chop fine. 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. Place in ca.s.serole dish or baking pan. Cover top with cracker crumbs and dot with remaining b.u.t.ter. Bake for 20 to 25 minutes, until the crumbs brown.

Hoppin'John SERVES 6 TO 8.

2 cups black-eyed peas, cooked 2 cups cooked rice 1 small onion, chopped 1 small bell pepper, chopped 1 small bell pepper, chopped Garlic powder to taste

Heat the black-eyed peas and add the rice. Add remaining ingredients and cook an additional 10 to 15 minutes. Do not overcook. This dish is best if the bell pepper and onion still have a crunch to them.

[image]The Lady & Sons Mashed ”Potatoes with Sauteed Mushrooms SERVES 6 TO 8.

8 tablespoons (1 stick) b.u.t.ter cup sliced fresh mushrooms cup diced onion tablespoons chopped fresh chives 1 clove garlic, chopped 1 cup white wine 1 cup white wine 6 cups (about 2 pounds) diced new potatoes cup sour cream Small amount whole milk

In a saucepan, melt b.u.t.ter and saute mushrooms, onion, chives, and garlic. Add wine and simmer for about 15 minutes. In a pot, boil potatoes until done; drain. Combine all ingredients and mix. Whip until thick and creamy. Add milk for desired consistency.

Pineapple Ca.s.serole SERVES 8.

1 cup sugar 6 tablespoons all-purpose flour 2 cups grated sharp Cheddar cheese 2 cups grated sharp Cheddar cheese

Two 20-ounce cans pineapple chunks, drained (reserve 6 tablespoons juice) 1 cup Ritz cracker crumbs 1 cup Ritz cracker crumbs 8 tablespoons (1 stick) b.u.t.ter, melted

Preheat oven to 350 degrees. In a mixing bowl, combine sugar and flour. Gradually stir in cheese. Add pineapple and stir well. Pour mixture into a greased ca.s.serole dish. Combine cracker crumbs, b.u.t.ter, and pineapple juice and spread on top of pineapple mixture. Bake for 25 to 30 minutes or until golden brown.

[image]The Lady & Sons Zucchini Custard Bake SERVES 4 TO 6.

4 tablespoons ( stick) b.u.t.ter, melted 2 pounds zucchini, cut into small pieces 3 eggs cup undiluted evaporated milk or light cream 2 tablespoons fine dry bread crumbs 1 teaspoon instant minced onion 1 teaspoon instant minced onion 1 teaspoon Worcesters.h.i.+re sauce Dash of liquid hot pepper sauce teaspoon salt teaspoon pepper cup grated Parmesan cheese

Preheat oven to 350 degrees. In a large saucepan with a tight-fitting lid, combine melted b.u.t.ter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5 to 7 minutes). Remove from heat and set aside. Beat eggs with milk; add bread crumbs, onion, Worcesters.h.i.+re sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a b.u.t.tered 1-quart ca.s.serole. Sprinkle top with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

Rutabagas SERVES 4 TO 6.

Clint Eastwood was in for dinner one night while he was here in Savannah filming Midnight in the Garden of Good and Evil Midnight in the Garden of Good and Evil. That particular night, we had rutabagas on the buffet. He made a point to tell me that he was a ten-year-old boy the last time he had tasted this wonderful vegetable. He said that he really enjoyed them again after all those years. Rutabagas are a winter vegetable, and not always available, so enjoy them while you can.

1 chunk of streak-o'-lean (approximately pound) (see Note) Pinch of sugar Salt and pepper to taste Salt and pepper to taste rutabaga tablespoons b.u.t.ter