Authors: Paula Deen
The Lady and Sons (5 page)
SERVES 6 TO 8
This is my son Jamie's recipe. It's the best! For a little variation, try adding walnuts and canned mandarin oranges or grapes for a Hawaiian taste.
| One 2½- to 3-pound chicken Salt and pepper to taste 1 onion, quartered ribs plus 1 cup chopped celery 4 hard-boiled eggs, chopped 2 teaspoons Janets Krazy Mixed-Up Salt | ½ cup mayonnaise teaspoon lemon-pepper seasoning ¼ teaspoon pepper to 3 tablespoons chicken stock |
Put the chicken in a large stockpot along with salt, pepper, onion, and celery stalks. Boil chicken until well done. Reserve stock. Remove chicken from pot. Cool; remove skin and bones. Dice the chicken and combine it with chopped celery and eggs in a large bowl. Add remaining ingredients and mix well.
The Lady & Sons
SERVES 6
| 2 tablespoons Jane's Krazy Mixed-Up Salt | ¼ teaspoon coarsely ground black pepper 2 tablespoons sugar ¼ teaspoon lemon-pepper seasoning 1 tablespoon white vinegar |
In food processor, gently process bell pepper, onion, carrot, and pars ley, being careful not to overprocess (don't let mixture become mushy). Cut up half the cabbage into chunks and place in food proces sor. Process lightly (once again, don't let cabbage become mushy). Thinly slice remaining cabbage. Mix the cabbage together, adding the processed vegetables. Mix remaining ingredients together and allow to stand for a few minutes. Pour over slaw ingredients and toss. Chill for at least an hour.
The Lady & Sons
SERVES 6
| 4 cooked skinless boneless chicken breasts, diced 1½ cups bean sprouts 1½ cups snow peas ¼ cup chopped green onion ¼ cup vegetable oil 5 teaspoons soy sauce | 1 teaspoon ground ginger ⅛ teaspoon salt ⅛ teaspoon sugar ½ cup chopped celery One 8-ounce can sliced water chestnuts, drained |
Combine chicken, bean sprouts, peas, and scallions. Make dressing using oil, soy sauce, ginger, salt, and sugar. Add to chicken mixture. Add celery and water chestnuts and mix well. Serve chilled.
SERVES 10 TO 12
| 8 medium red potatoes ¼ cup chopped fresh parsley ¼ cup chopped green onion tops 1 cup chopped celery 3 hard-boiled eggs, chopped ¼ cup chopped bell pepper ¼ cup diced pimento | teaspoon lemon-pepper seasoning tablespoons Jane's Krazy Mixed-Up Salt 1 tablespoon Dijon mustard ¼ cup mayonnaise 1 cup sour cream |
Boil potatoes with skins on for 10 to 15 minutes, until tender. Let cool just to the touch and cut into cubes. In a large bowl, combine remaining ingredients. Add potatoes. Mix gently and serve at room temperature.
The Lady & Sons
SERVES 8 TO 10
| 6 cups diced new potatoes ⅓ cup Italian salad dressing 1 teaspoon salt 1 cup diced celery ⅓ cup sliced green onions with tops | 4 hard-boiled eggs, chopped 1 cup mayonnaise ½ cup sour cream 1 teaspoon dry mustard ½ teaspoon horseradish |
Boil potatoes with skins on for 15 to 20 minutes or until tender. Pour salad dressing over warm potatoes. Chill for about 2 hours. Mix remaining ingredients and fold into potato mixture.
SERVES 7 TO 8
| One 4-ounce can crushed pineapple One 3-ounce package black cherry Jell-O | 6 ounces raw cranberries, rinsed 1 cup broken pecans ½ cup sugar |
Drain pineapple and reserve juice. Add juice to ½ cup hot water and heat to boiling. Soften Jell-O in ¼ cup cold water. Dissolve softened Jell-O in hot water-juice mixture. Let cool until it starts to set;
don't let the Jell-O harden.
Put cranberries through a grinder. Add ground berries, pineapple, nuts, and sugar to cooled Jell-O mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set.
SERVES 8
| ¾ cup olive oil ¼ cup balsamic vinegar ¼ cup sugar 3 cups black-eyed peas, cooked 1 red bell pepper, seeded and diced ½ cup chopped green onion with tops 1 large tomato, diced | 1 tablespoon minced fresh thyme tablespoon minced fresh rosemary 4 tablespoons minced fresh parsley tablespoons minced fresh oregano 1 large banana pepper (mild), seeded and diced 1 hot green pepper, seeded and diced (optional) |
Mix olive oil, vinegar, and sugar together and pour over the rest of ingredients. Mix well and chill. Use a slotted spoon to serve.
The Lady & Sons
SERVES 6 TO 8
Esther Shaver owns one of the best bookstores in town. Her store, E. Shaver's, was one of the first places to carry my cookbook. Not only is her store great, but so is her coleslaw!
| 1 small head cabbage, shredded ½ cup finely chopped Vidalia onion ½ cup Hidden Valley Ranch Buttermilk salad dressing (made as per directions on the dry mix) | ½ cup shredded carrots 2 tablespoons chopped fresh dill |
Mix all ingredients together except dill. Place slaw in bowl and sprinkle dill on top. Chill and serve.
SERVES 8
For a beautiful presentation, I like to cut the avocado in half carefully scoop the meat from the shell, and then stuff the shell with the chicken salad. Garnish with dressing and a lemon wedge.
| 3 cups cooked, diced chicken 3 cups cooked white rice 2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice (to prevent browning) | ¾ cup chopped onion 1 cup mayonnaise 1 to 2 teaspoons pepper 1 teaspoon salt ¼ cup chopped fresh parsley |
Mix all ingredients and chill. Pass with avocado dressing.
YIELDS 2 CUPS
| 1 large avocado, peeled and mashed with 2 tablespoons lemon juice 1 cup mayonnaise ½ cup sour cream | ½ teaspoon Worcestershire sauce ⅓ cup chopped onion 2 cloves garlic, minced 1 teaspoon salt Dash of cayenne pepper |
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.
The Lady & Sons
SERVES 10 TO 12
| 1 head lettuce (any variety), washed, patted dry, and torn into pieces 1 cup diced green bell pepper 1 cup diced celery 1 cup frozen green peas (uncooked) Two 8-ounce cans sliced water chestnuts 1 cup fresh chopped mushrooms | 3 bananas, sliced and tossed in ¼ cup lemon juice 1 cup grated Cheddar cheese ¾ cup raisins ¾ cup chopped nuts (pecans, walnuts, or salted peanuts) ¾ cup chopped green onion with tops 10 to 12 slices bacon, crisply cooked |
DRESSING
| 2 cups mayonnaise ¼ cup sugar | 1 tablespoon white vinegar |
In a large rectangular dish, layer salad ingredients in order listed, stopping after bananas. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle layers of cheese, raisins, and nuts (combined), chopped green onion, and bacon. Chill for 3 to 4 hours before serving.
The Lady & Sons