The Lady & Sons Savannah Country Cookbook
Page 8
Preheat oven to 375 degrees. Cut corn off cob, being careful not to cut too deep. This should make 2½ to 3 cups of corn. Combine corn, flour, sugar, salt, pepper, and milk. Sprinkle half the crumbs over bottom of 1-quart casserole dish. Add corn mixture. Bake covered for 30 minutes. Remove cover and sprinkle with remaining crumbs. Bake uncovered 20 minutes more.
Sweet Potato Bake
SERVES 8
3 eups peeled, cooked, and mashed sweet potatoes or yams
1 cup sugar
⅓ cup butter, melted
2eggs 1 teaspoon vanilla
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup heavy cream, half-and-half, or whole milk
Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add topping. Bake for 25 to 30 minutes.
TOPPING
1 cup brown sugar
1 cup walnuts, chopped ⅓ cup all-purpose flour
3 tablespoons butter, melted
Mix together with fork; sprinkle over top of casserole.
Tomato Pie
SERVES 6
4 tomatoes, peeled and sliced
8 to 10 fresh basil leaves, chopped
⅓ cup chopped green onion
One 9-inch prebaked deep-dish pie shell Salt and pepper to taste
2 cups grated mozzarella and Cheddar cheese (combined)
1 cup mayonnaise
Preheat oven to 350 degrees. Layer tomato slices, basil, and onion in pie shell. Add salt and pepper to taste. Mix together grated cheese and mayonnaise. Spread on top of tomatoes. Bake for 30 minutes or until lightly browned.
Broccoli Casserole
SERVES 2 TO 3
One 10-ounce package frozen chopped broccoli
1 small onion, chopped
4 tablespoons (½ stick) butter
½ cup grated Cheddar cheese
½ cup crushed Ritz crackers ½ cup condensed cream of mushroom soup
¼ cup mayonnaise
House Seasoning (see page 160) to taste
Preheat oven to 350 degrees. Steam broccoli until limp, about 10 minutes. Remove from heat; drain. Sauté onion in butter and add to broccoli. Add all remaining ingredients; mix well. Pour mixture into a casserole dish. Add topping.
TOPPING
½ cup crushed Ritz crackers 1 tablespoon butter, melted
Combine crackers and melted butter for topping; sprinkle on top of casserole. Bake for 20 to 25 minutes.
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Susan's Baked Rice
SERVES 4
1 large onion, chopped
1 large bell pepper, chopped
8 tablespoons (1 stick) butter
4 or 5 chicken bouillon cubes 1 cup uncooked white rice
2 cups water
Ground black pepper to taste
Preheat oven to 350 degrees. Sauté onion and bell pepper in butter; 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.
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Potato Casserole
SERVES 6
Leftover mashed potatoes work wonderfully in this recipe.
2 cups mashed potatoes
½ cup sour cream
House Seasoning (see page 160) to taste
1 small onion, sliced thin 1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1½ 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 casserole dish. Layer sour cream evenly over top. (Each time you add a layer, sprinkle on a little House Seasoning.) Sauté onion and bell pepper in butter; evenly layer over top of sour cream. Next, layer with ½ 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.
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Creamed Corn
SERVES 3 TO 4
1 dozen ears fresh corn
8 tablespoons (1 stick) butter 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 mashing a little.) Put corn in glass dish and put stick of butter 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.
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Pattypan Summer Squash Casserole
SERVES 6
4 medium white pattypan summer squash
2 small onions, chopped
1 clove garlic, minced
4 tablespoons (½ stick) butter
2 slices white bread 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 casserole)
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 butter. 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 casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. 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
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.
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Mashed “Potatoes with Sautéed Mushrooms
SERVES 6 TO 8
8 tablespoons (1 stick) butter
cup sliced fresh mushrooms
½ cup diced onion
tablespoons chopped fresh chives
1 clove garlic, chopped 1 cup white wine
6 cups (about 2 pounds) diced new potatoes
½ cup sour cream
Small amount whole milk
In a saucepan, melt butter and sauté 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 Casserole
SERVES 8
1 cup sugar
6 tablespoons all-purpose flour 2 cups grated sharp Cheddar cheese
Two 20-ounce cans pineapple chunks, drained (reserve 6 tablespoons juice) 1 cup Ritz cracker crumbs
8 tablespoons (1 stick) butter, 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 casserole dish. Combine cracker crumbs, butter, and pineapple juice and spread on top of pineapple mixture. Bake for 25 to 30 minutes or until golden brown.
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Zucchini Custard Bake
SERVES 4 TO 6
4 tablespoons (½ stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
½ cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs 1 teaspoon instant minced onion
1 teaspoon Worcestershire sauce
Dash of liquid hot pepper sauce
¾ teaspoon salt
⅛ teaspoon pepper
⅓ cup grated Parmesan cheese
Preheat oven to 350 degrees. In a large saucepan with a tight-fitting lid, combine melted butter 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, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1½-quart casserole. 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. 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 ½ pound) (see Note)
Pinch of sugar Salt and pepper to taste
rutabaga
tablespoons butter
Wash and cut streak-o’-lean to your liking. (You could use ham hock or smoked wings or even cut-up bacon, but I just prefer streak-o’-lean.) Place in a pot with enough water to cook meat. Add sugar, salt, and pepper. The water will cook out, so it might be necessary to add more during cooking. Cook meat while you prepare the rutabaga. Peel rutabaga and cut into cubes (as you would cut up potatoes for potato salad—about the same size). Add rutabaga to the meat; add more water if needed. Cover pot and cook until tender; this may take about 45 minutes. When done, remove from pot, add butter, and serve.
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NOTE: Streak-o’-lean is very similar to bacon. You can get it from the butcher.
Breads
Zucchini ‘Bread
“Banana Nut ‘Bread
Easy Rolls
“Pumpkin ‘Bread
“Basic Biscuits
Hoecakes
Corny Corn ‘Bread
Pear Fritters
Mother's Rolls
Cheese Biscuits
Cracklin Corn ‘Bread
Dutch ‘Bread
“Bubba's ‘Beer ‘Biscuits
Applesauce ‘Bread
Herb Corn ‘Bread
“Peanut ‘Butter ‘Bread
“Pineapple Cheese ‘Bread
Zucchini Bread
YIELDS 2 LOAVES
The flavor improves with age and the bread keeps well frozen. You can also substitute pumpkin for zucchini.
3¼ cups all-purpose flour
1½ teaspoons salt
teaspoon ground nutmeg
teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar 1 cup vegetable oil
4 eggs, beaten
⅓ cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Mix dry ingredients except for nuts in a large bowl. In a separate bowl, mix wet ingredients; fold into dry, and add nuts. Bake in two loaf pans for 1 hour, or until done.
Banana Nut Bread
YIELDS 1 LOAF
½ cup Crisco shortening
cup sugar
cups all-purpose flour
teaspoon salt
teaspoons baking powder ½ teaspoon baking soda
2 eggs, beaten
3 bananas, mashed
⅓ cup buttermilk
½ cup chopped walnuts or pecans
Preheat oven to 350 degrees. Cream shortening and sugar. Sift together flour, salt, baking powder, and baking soda and add to creamed mixture. Add remaining ingredients; mix well. Pour into a well-greased loaf pan. Bake for 40 to 45 minutes.
Easy Rolls
YIELDS 6 ROLLS
1 cup self-rising flour
½ cup milk teaspoon sugar
tablespoons mayonnaise
Preheat oven to 350 degrees. Mix together flour and milk. Add sugar and mayonnaise. Pour into slightly greased muffin tins and bake for 12 to 15 minutes.
Pumpkin Bread
YIELDS 2 LOAVES
3 cups sugar
1 cup vegetable oil
4 eggs
2 cups canned pumpkin
⅔ cup water
3⅓ cups all-purpose flour 2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ to ¾ cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease and flour two loaf pans. Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. Fill pans equally and bake for 1 hour or until golden brown.
VARIATIONS: For the oil, substitute ½ cup oil and add ½ cup applesauce. For banana bread, substitute 2 cups mashed, ripe bananas for pumpkin and omit nutmeg.
Basic Biscuits
YIELDS APPROXIMATELY 3 DOZEN BISCUITS
1 package yeast
½ cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt 1 tablespoon baking powder
2 tablespoons sugar
¾ cup Crisco shortening
2 cups buttermilk
Preheat oven to 400 degrees. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.
Hoecakes
YIELDS APPROXIMATELY 17 CAKES
These hoecakes have become a favorite with our guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert along with maple syrup.
1 cup self-rising flour
cup self-rising cornmeal
2 eggs
1 tablespoon sugar ¾ cup buttermilk
⅓ cup plus 1 tablespoon water
¼ cup vegetable oil or bacon grease
Oil or butter for frying
Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.
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Corny Corn Bread
SERVES 8
1 cup self-rising cornmeal
¾ cup self-rising flour
½ cup vegetable oil plus ¼ cup for skillet
One 8-ounce can cream-style corn 2 eggs
1 cup sour cream
1 cup grated sharp Cheddar cheese
½ teaspoon cayenne pepper (optional)
Preheat oven to 375 degrees. Mix all ingredients together. Pour into a heated cast-iron skillet that has been well greased with oil. Bake until golden brown, approximately 30 minutes.
Pear Fritters
YIELDS APPROXIMATELY 21 PIECES
This fritter batter may be used for sliced fresh apples or bananas, or canned pineapple.
1 egg, beaten
½ cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup self-rising flour 1 cup sour cream
¼ cup vegetable oil
3 pears, peeled, cored, and sliced horizontally
Combine beaten egg, milk, sugar, cinnamon, and flour. Mix well and add sour cream. Heat 2 tablespoons oil to 375 degrees. Dip pears in batter, carefully place in oil, and cook 1 to 2 minu
tes. Turn and cook 1 to 2 minutes more. Add oil as needed. Remove fritters and drain. May be sprinkled with powdered sugar or cinnamon sugar. Serve warm.
Mother's Rolls
YIELDS APPROXIMATELY 2 DOZEN ROLLS
½ cup Crisco shortening¼ cup sugar
1 heaping teaspoon salt½ cup boiling water 1 package yeast
½ cup lukewarm water
1 egg
3 cups sifted all-purpose flour
Cream together shortening, sugar, and salt. Add boiling water. Dissolve yeast in ½ cup lukewarm water; beat egg and add. Combine with shortening and mix all together with flour. Beat well. Set aside at room temperature for 30 minutes, then refrigerate until needed. Preheat oven to 350 degrees. Roll out dough and cut into rolls. Place on greased cookie sheet. Bake for 15 minutes or until brown.
Cheese Biscuits
YIELDS 8 LARGE BISCUITS
These biscuits have become one of our signature items at The Lady & Sons Restaurant. Everyone really looks forward to us bringing them out, whether it be after they are seated or while they are waiting in line.
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar ⅓ cup Crisco shortening
¾cup grated Cheddar cheese
1 cup buttermilk
Preheat oven to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (I use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.
GARLIC BUTTER
8 tablespoons (1 stick) butter, melted 2 cloves garlic, crushed
Combine butter and garlic over medium heat until butter absorbs garlic; brush over tops of warm biscuits. Store leftover butter for next baking.