Authors: Paula Deen
The Lady and Sons (3 page)
YIELDS APPROXIMATELY 4 CUPS
| ½ pound (2 sticks) butter, at room temperature 1 tablespoon sherry ½ teaspoon lemon zest 1 teaspoon House Seasoning (see page 160) Juice of ½ lemon | Cayenne pepper to taste Two 3-ounce packages cream cheese, softened 2 tablespoons chopped onion 1 pound shrimp, shelled, deveined, and cooked |
Add all ingredients except shrimp to a food processor. Process until well mixed. Drop in shrimp and process until either pureed or chopped to desired consistency. (This recipe can be pureed to the consistency of butter or left with chunky pieces of shrimp.) Serve on crackers as an appetizer. It is also wonderful served on top of hot grits. (If served with grits, sprinkle grated Cheddar cheese over grits and shrimp butter.)
SERVES 8
| 4 large red bell peppers cup olive oil 2 to 3 cloves garlic, minced 1 tablespoon dried basil, or ½ bunch fresh snipped, cleaned basil | 2 teaspoons salt, or to taste Pinch of sugar Ground black pepper to taste |
Preheat oven to 450 degrees. Wash red bell peppers and bake until skin is charred; turn periodically to ensure that the skin blackens on all sides. Remove peppers from oven and put into a paper sack. Fold the top of the sack over. Allow peppers to steam in the sack for 30 minutes to 1 hour. Peel the skin from the peppers; pull the peppers into strips, allowing the juice to drip into the bowl where the peppers will go. Toss the peppers with olive oil, minced garlic, basil, salt, sugar, and pepper. Let stand for several hours. Serve peppers on slices of Italian bread or as a side dish.
YIELDS 3 TO 4 CUPS
| One 16-ounce can refried beans One 8-ounce package cream cheese 2 large tomatoes, diced One half of a 1½-ounce package of dried taco seasoning One 6-ounce carton prepared avocado dip (see Note next page) | One 4-ounce can chopped ripe olives 1 small onion, chopped One 4½-ounce can chopped green chilies |
Layer ingredients in a 9 × 13-inch dish in the order given. Chill for several hours. Serve with tortilla chips.
NOTE: In place of the prepared mix, you may substitute 2 medium ripe avocados, mashed and mixed with 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
YIELDS 20 TO 24 WHOLE SANDWICHES
| One 24-ounce loaf sliced white bread One 8-ounce package cream cheese, softened | One 16-ounce jar pickled okra 1 cup finely chopped fresh parsley |
Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich (I like to use my fingers to spread the cream cheese). Roll sandwich in finely chopped parsley. Cut in half, if desired.
YIELDS 4 CUPS
| Two 8-ounce packages cream cheese, softened 1 cup chopped fresh parsley ¾ cup grated Parmesan cheese ¼ cup chopped pine nuts 2 cloves garlic, crushed | 1 tablespoon dried basil ¼ teaspoon salt ⅛ teaspoon pepper ⅓ cup olive oil 2 tablespoons butter, melted 2 tablespoons boiling water |
Shape cream cheese into a 5½-inch circle on serving dish, making a slight well in center of circle; set aside. Combine parsley with rest of ingredients. Mix well. Spoon onto cream cheese round; garnish with fresh basil sprigs if desired. Cover and chill at least 2 hours. Serve with crackers or toasted pita triangles.
YIELDS 2 CUPS
| 1 package dry guacamole dip mix (found in produce departments) One 8-ounce container soft cream cheese | One 10-ounce package frozen chopped spinach, thawed 1 large tomato, finely chopped |
Combine guacamole mix and cream cheese. Squeeze excess liquid from spinach. Add to cheese mixture. Add tomato. Mix well to combine. Serve with tortilla chips.
YIELDS 2 CUPS
| One 8-ounce package cream cheese One 8-ounce jar Cheez Whiz ¾ teaspoon garlic powder, or to taste | ⅛ teaspoon seasoned salt ⅛ teaspoon pepper |
Combine all ingredients and beat with hand mixer for 2 minutes or until smooth. Serve with freshly toasted French bread.
YIELDS 2 CUPS
This also makes a wonderful dressing for salads.
| ½ cup crumbled Roquefort cheese One 3-ounce package cream cheese, softened ½ cup mayonnaise | 1 tablespoon lemon juice 1 tablespoon wine vinegar ½ cup sour cream |
Blend Roquefort and cream cheese until smooth. Mix in remaining ingredients. Beat well. Chill for 2 hours. Serve with vegetable crudité.
SERVES APPROXIMATELY 20
I've heard this was our governor and later president Jimmy Carter's favorite cheese dish. His First Lady, Rosalynn Carter, has been credited for making this a famous Southern favorite.
| 16 ounces sharp Cheddar cheese, grated One 3-ounce package cream cheese, softened ¾ cup mayonnaise | 1 small onion, chopped 1 cup chopped pecans or walnuts ½ teaspoon garlic salt or powder Cayenne pepper to taste 1 cup strawberry preserves |
Combine all ingredients except preserves in a food processor or electric mixer. Mix thoroughly and refrigerate for 2 to 3 hours. Scoop mixture onto a platter. Use your hands to mold mixture into a ring formation (I suggest placing a sheet of wax paper between your hands and the mixture to prevent melting and stickiness). Spread strawberry preserves in center of ring and serve with some good, buttery crackers.
SERVES 12
| Two 15-ounce cans black beans, rinsed and drained One 17-ounce package frozen whole-kernel corn, thawed 2 large tomatoes, seeded and chopped 1 large avocado, peeled and chopped (optional) | 1 small onion, chopped ⅛ to ¼ cup chopped fresh cilantro 3 to 4 tablespoons lime juice 1 tablespoon red wine vinegar Salt and pepper to taste |
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.
YIELDS APPROXIMATELY
2
½ TO 3 CUPS
This is my son Bobby's own recipe for pimento cheese. It is a definite favorite.
| One 3-ounce package cream cheese, softened 1 cup grated sharp Cheddar cheese 1 cup grated Monterey Jack cheese ½ cup mayonnaise | ½ teaspoon House Seasoning (see page 160) 2 to 3 tablespoons mashed pimentos 1 teaspoon grated onion (optional) Cracked black pepper to taste |
With an electric mixer, beat cream cheese until fluffy. Add remaining ingredients and beat until well blended.
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SOUPS
She Crab Soup
Roasted Red Pepper Soup
Oyster Stew
White Bean Chili
Shrimp Bisque
Sherried Avocado Bouillon
The Lady's Chicken Noodle Soup
Creamy Cheddar Soup
Sausage and Lentil Soup
Shrimp or Lobster Bisque
Confederate Bean Soup
Cream of Artichoke Soup
Tomato Dill Soup
Orange Walnut Salad with Sweet-and-Sour Dressing
Jamie's Chicken Salad
Southern Shrimp Salad
Georgia Cracker Salad
The Lady's Coleslaw
Oriental Chicken Salad
The Lady's Warm Potato Salad
Potato-Egg Salad
Cranberry Salad
Black-Eyed Pea Salad
Esther's Dill Coleslaw
Avocado Chicken Salad
Cornucopia Salad
Broccoli Salad
Roasted Beet Salad
SERVES 8
This is a traditional favorite down here. We try to use female crabs, but you can use either male or female.
| One 2-pound fish head (preferably grouper), eyes, gills, and scales removed 1 medium onion, peeled 2 ribs celery, including tops ½ teaspoon salt ½ teaspoon white pepper ¾ cup chopped green onion, with tops 2 teaspoons minced garlic 4 tablespoons (½ stick) butter | 3 tablespoons all-purpose flour 1 cup heavy cream 1 cup milk 1 pound crabmeat, picked free of shell ¼ cup sherry ½ teaspoon lemon-pepper seasoning 1 cup freshly grated Parmesan cheese ½ cup chopped fresh chives |
To make fish stock, combine fish head, whole onion, celery, salt, and white pepper in a large pot. Cover with 4½ cups of water. Bring pot to a boil, reduce heat, cover pot, and cook for 30 minutes. Remove fish from pot and allow to cool. Separate fish into pieces that resemble picked crabmeat and set aside. Discard celery and onion from stock. Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in fish and crabmeat. Add sherry and lemon-pepper seasoning. Simmer until piping hot; adjust seasoning (sherry, garlic, salt, and pepper) to taste. Serve in bowls topped with cheese and chives.
The Lady & Sons
NOTE: You may freeze leftover fish stock for future use. If you wish, you may skip preparing the fish stock and substitute 2 cups chicken stock.
SERVES 3 TO 4
| medium onion, chopped tablespoons butter 4 cloves garlic, minced 2 large red bell peppers, roasted and chopped | 2 tablespoons chopped fresh thyme Salt and pepper to taste ½ cup white wine 2 cups chicken stock 1 cup heavy cream |
Over medium heat, sauté onion in butter until soft. Add garlic, red pepper, thyme, salt, and pepper. Add wine and scald. Lower heat and add chicken stock and cream. Cook 3 to 5 minutes and remove from heat. Put in blender and blend until smooth. Return to saucepan and cook for 5 minutes over medium heat. Serve immediately.
SERVES 4 TO 5
| 2 green onions, chopped 2 tablespoons butter 12 ounces fresh raw oysters, undrained 1 quart half-and-half or whole milk | ¼ teaspoon salt ¼ teaspoon white pepper ⅛ teaspoon cayenne pepper |
Sauté onion in butter until tender. Add remaining ingredients. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers.
SERVES 10 TO 15
| 1 pound dried navy beans 6 cups chicken stock 4 tablespoons (½ stick) butter 1 tablespoon minced garlic ¾ cup diced onion 1½ green chilies (fresh or canned), chopped 1 pound skinless boneless chicken breast, finely chopped | 1½ tablespoons ground cumin 1 tablespoon dried oregano 1 to 2 teaspoons ground black pepper ¾ teaspoon white pepper ½ bunch cilantro, chopped |