Authors: Paula Deen
The Lady and Sons (8 page)
SERVES 4
| 1 pound ground beef 1¼ teaspoons salt ¼ teaspoon ground black pepper ½ cup chopped onion ½ cup chopped bell pepper | 1 egg, lightly beaten 8 ounces canned diced tomatoes, with juice ½ cup quick-cooking oats |
Preheat oven to 375 degrees. Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.
TOPPING
| ⅓ cup ketchup 2 tablespoons brown sugar | 1 tablespoon prepared mustard |
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
The Lady & Sons
SERVES 6
| 6 center-cut pork chops, trimmed of fat 1 tablespoon vegetable oil One 14½-ounce can whole tomatoes, crushed | ½ cup ketchup ¼ cup dark brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons prepared mustard ½ teaspoon salt |
Preheat oven to 350 degrees. Brown pork chops in oil. Drain, then place in a 13 × 9-inch baking dish. Combine remaining ingredients and spoon over chops. Bake for 45 minutes. Great served with macaroni and cheese!
SERVES 6
Put this on to cook in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner.
| One 3-pound boneless chuck roast 1½ teaspoons House Seasoning (see page 160) ¼ cup vegetable oil 1 onion, thinly sliced 3 bay leaves | 3 or 4 beef bouillon cubes, crushed 2 cloves garlic, crushed One 10¾-ounce can condensed cream of mushroom soup ¼ to ½ cup Chardonnay wine |
Sprinkle roast on all sides with House Seasoning; season well. In moderately hot skillet, brown roast on all sides in oil. Place roast in Crock-Pot. On top of the roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic, and cream of mushroom soup. Add Chardon-nay. Cover with just enough water to cover all the ingredients sufficiently. Cook on low setting approximately 8 hours.
SERVES 4
| One l½-pound round steak Sprinkle of paprika 2 tablespoons butter Garlic salt to taste One lO’A-ounce can beef broth | 1 large onion large bell pepper tablespoons cornstarch ¼ cup water ¼ cup soy sauce |
Pound round steak and cut into ¼-inch strips; sprinkle with paprika. Brown meat in butter; add garlic salt and beef broth. Cover; simmer for 30 minutes. Cut onion and pepper into strips. Add to meat and simmer for 5 minutes. Mix cornstarch, water, and soy sauce and add to meat mixture. Simmer until sauce thickens slightly. Serve over rice.
The Lady & Sons
YIELD DEPENDS ON SIZE OF ROAST (6 TO 8 OUNCES PER SERVING)
| 1 eye of round roast (be sure you know exact weight) ½ cup red Burgundy wine | ⅓ cup soy sauce 2 tablespoons cracked black pepper |
Place roast in glass container large enough to hold it comfortably. Make marinade of Burgundy wine, soy sauce, and pepper. Pour over meat and marinate overnight. Next day, place roast in shallow pan with
just a little of the marinade. Preheat oven to 500 degrees. Cook uncovered for 5 minutes per pound of meat. Turn off oven and cover roast with foil. Leave in oven for 40 minutes for medium-rare roast. Let cool and slice very thin.
SERVES 4
| One 6-ounce box Uncle Ben's long-grain and wild rice pound ground sausage 2 small onions, chopped | One 4-ounce can mushroom pieces One 10¾-ounce can condensed cream of mushroom soup 4 tablepoons (½ stick) butter |
Preheat oven to 350 degrees. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until thor oughly done, about 4 to 5 minutes; drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.
The Lady & Sons
SERVES 4 TO 6
| 6 tablespoons all-purpose flour ⅔ cup water 4 tablespoons (½ stick) butter 2 pounds round steak 1 teaspoon House Seasoning (see page 160) | One 10¾-ounce can condensed cream of mushroom soup One 10¾-ounce can condensed French onion soup 1 cup sour cream |
Mix flour and water and set aside. Heat butter in a large, heavy skillet. Season steak with House Seasoning and cook until brown on both sides. Remove from pan and cut into thin strips. Add to pan drippings cream of mushroom soup, French onion soup, 1 soup can water, and flour mixture. Simmer and stir constantly until thickened (if too thick,
add a small amount of water). Add steak and simmer for 45 minutes. Add sour cream and heat until bubbling. Serve over cooked noodles.
The Lady & Sons
SERVES 6 TO 8
| 2 pounds ground beef 2 teaspoons House Seasoning (see page 160) 1 medium onion, chopped 1 medium bell pepper, chopped 1 cup grated Cheddar cheese | ¼ cup Worcestershire sauce 1 cup sour cream 1 cup crushed Ritz crackers 1 teaspoon Lawry's Seasoned Salt 8 to 10 slices white bread |
Preheat oven to 325 degrees. Mix all ingredients except bread slices well. Shape into loaf. Place loaf on 1-inch-deep jelly roll pan lined with white bread slices. Bake loaf for 45 to 60 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.
SAUCE
| One 10¾-ounce can condensed cream of mushroom soup | 1 soup-can measure of milk 1½ cups grated Cheddar cheese |
Heat soup and milk over medium heat; add cheese. Pour over meat loaf or pass at the table.
The Lady & Sons
SERVES 4 TO 6
| 4 to 6 veal scallopini 1 egg, beaten 1 teaspoon House Seasoning (see page 160) | 1 sleeve from one 16-ounce box Ritz crackers, crushed 3 tablespoons olive oil ½ cup white wine |
| 1 large onion, chopped 1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly | ¼ cup heavy cream (optional) Salt and pepper to taste |
Between sheets of wax paper, pound veal into ¼-inch-thick slices. Beat egg with House Seasoning. Dip veal in egg, then dip into Ritz cracker crumbs. Sauté in heated oil for about 2 minutes on each side over medium heat. Pour wine into pan and cook for another minute or two. Remove veal. Add chopped onion and fresh spinach to pan and sauté until spinach is done, 2 to 3 minutes (don't overcook). Add cream and continue to sauté for 1 more minute or until hot. Season with salt and pepper. Pour onto platter. Place veal on top of spinach. Garnish as you wish and serve from the platter at the table. If you're looking to cut back on calories, don't add the cream.
SERVES 6 TO 8
| One 5-pound standing rib roast | 1 tablespoon House Seasoning (see page 160) |
Follow this method for a rib roast that is lusciously browned on the outside and rare on the inside—regardless of size. Allow roast to stand at room temperature for at least 1 hour. If roast is frozen, thaw completely; bring to room temperature. Preheat oven to 375 degrees. Rub roast with House Seasoning; place roast on rack in pan—rib side down, fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but
do not open oven door.
Thirty to 40 minutes before serving time, turn oven to 375 degrees and reheat roast. Important: Do not remove roast or open oven door from time roast is put in until ready to serve.
The Lady & Sons