by Paula Deen
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Vegetables and Side Dishes
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
Cheesy Broccoli Bake
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.
Baked Grits
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.
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Squash Casserole
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.
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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.
Sherry-Glazed Sweet “Potatoes
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.
Turnip Greens with Cornmeal Dumplings
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 1½ 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.
CORNMEAL DUMPLINGS
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.
Steakside Mushrooms
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
In large skillet, sauté sliced mushrooms in butter until brown. Sprinkle liberally with Krazy salt. Add Worcestershire 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
½ cup sour cream 4 tablespoons (½ stick) butter, cut into pieces
½ 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 casserole 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, sautéed 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) butter 2 cups sour cream
Salt and pepper to taste
1 teaspoon dried parsley Paprika
Preheat oven to 350 degrees. Wash potatoes, pat dry, prick 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 butter. 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, butter, sour cream, salt, and pepper. Add parsley and continue mixing until smooth. Gen-tly st
uff mixture back into potato shells, being careful not to break them. Pile potato mixture as high as you can above top of potato shell. 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 butter
1 cup diced Hillshire Farms sausage
One 14½-ounce can crushed tomatoes with juice
1 tablespoon Texas Pete or red hot 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
Preheat oven to 350 degrees. In a saucepan over medium heat, sauté onion and bell pepper in butter. 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 casserole and bake for 45 minutes.
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Collard Greens
SERVES 4 TO 6
½ 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 Texas Pete hot sauce
1 large bunch of collards
8 tablespoons (1 stick) butter
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 ½- to 1-inch-thick slices. Place greens in pot with cooked smoked meat. Add butter after greens. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.
Eggplant Casserole
SERVES 4
1 large eggplant
1¾ cups crushed Ritz crackers
1½ cups grated American cheese
8 tablespoons (1 stick) butter, melted 2 eggs
⅔ 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 butter in half. To eggplant, add eggs, milk, House Seasoning, and half the crumbs, cheese, and butter. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese, and butter. Bake for 20 to 30 minutes.
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“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 butter, melted
One 9-inch prebaked deep-dish pie shell
½ cup milk
1½ cups sour cream teaspoon salt
eggs, beaten
tablespoons all-purpose flour
slices bacon, crisply cooked and crumbled
Preheat oven to 325 degrees. Sauté onion in butter until lightly browned. Spoon into pie shell. 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.
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Sweet Potato Chips
SERVES 4
2 large sweet potatoes
8 tablespoons (1 stick) butter, melted 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 ¼ inch thick. Dip potatoes in melted butter and arrange on baking sheet so that chips do not overlap. Sprinkle with peanuts. Bake for 15 to 20 minutes. Sprinkle with salt.
Broccoli Soufflé
SERVES 10
Three 10-ounce packages frozen chopped broccoli
¾ cup chicken stock
¾ cup whipping cream
8 tablespoons (1 stick) butter
½ cup all-purpose flour 4 eggs, separated
teaspoons chopped fresh parsley
tablespoons minced onion Salt and pepper to taste
½ cup grated Monterey Jack or Cheddar cheese
Preheat oven to 425 degrees. Cook and drain broccoli. Add stock to cream and scald. Melt butter 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 buttered casserole 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
Fresh chives or parsley, chopped
Preheat oven to 350 degrees. Wash and slice potatoes into ¼-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
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.
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Southern Baked Beans
SERVES 3 TO 4
½ pound bacon
1 large onion, diced
One 16-ounce can pork and beans
3 tablespoons yellow mustard 5 tablespoons maple or pancake syrup
4 tablespoons ketchup
Preheat oven to 325 degrees. Fry bacon until crisp; crumble. In bacon drippings, sauté onion until brown. Mix bacon, onion, and drippings with remaining ingredients. Pour into casserole dish and bake covered for 45 to 60 minutes.
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Zucchini and Corn Casserole
SERVES 4 TO 5
1½ pounds small zucchini
One 8-ounce can cream-style corn
2 eggs, lightly beaten
1 small onion, chopped
1 small bell pepper, chopped 1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grated sharp Cheddar cheese
Paprika to taste
Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover until just tender, about 6 minutes. Drain, cut into chunks, and combine with corn and eggs. Meanwhile, sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top, then sprinkle with paprika. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.
Savory Rice
SERVES 4
1 cup chopped onion
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8 tablespoons (1 stick) butter
One 10¾-ounce can beef broth
One 10¾-ounce can condensed French onion soup One 4½-ounce can mushroom pieces, drained
1 cup uncooked white rice
Preheat oven to 350 degrees. In saucepan over medium heat, sauté onion in butter until almost tender. Remove from heat. Stir in broth, onion soup, mushrooms, and uncooked rice. Pour into casserole dish. Bake for about 1 hour, or until done.
Mashed “Potatoes
SERVES 8
8 to 10 medium red new potatoes, skin on
½ cup hot milk 8 tablespoons (1 stick) butter
½ cup sour cream
Salt and pepper to taste
Slice potatoes ¼ inch thick. Cook in boiling water for 15 minutes or until fork-tender. Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Don't overbeat them; a few lumps are nice. Add hot milk, butter, and sour cream. Salt and pepper to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.
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Fresh Corn Scallop
SERVES 6
6 ears fresh corn
2 tablespoons all-purpose flour
1 teaspoon sugar
l¼ teaspoons salt ⅛ teaspoon pepper
½ eup milk
¾ cup buttered dry bread erumbs
