Drain most of the grease out of the skillet the meat was browned in, leaving enough to make the amount of gravy desired, usually about ¼ cup of grease or less. When the meat is almost done, reheat the grease. Slowly add the flour and milk mixture, stirring constantly until the gravy reaches the desired consistency. Remove meat from oven, remove foil, and pour gravy over meat. Serve immediately.
Submitted by Charlaine Harris
CROSSROADS JAMBALAYA
TIME: 45 MINUTES • SERVES 6
INGREDIENTS:
2 Tbsp. olive oil
1 boneless chicken breast, cubed
2 hot smoked sausages, andouille, or hot links
1 small onion, chopped
1 bell pepper, chopped
1 cup long-grain white rice (not instant, uncooked)
3 garlic cloves, minced
Salt, to taste
Tabasco sauce, to taste
Cajun spice (2 tsp. cayenne, 2 tsp. black pepper, 1 tsp. oregano, ½ tsp.
thyme), to taste
2 cups chicken stock
1 cup chunky hot salsa
1 cup canned black beans, rinsed and drained
Heat the olive oil in a sauté pan or frying pan. Brown the chicken, sausage, onion, bell pepper, rice, and garlic until the onion and rice are translucent. Drain if necessary. Add the salt, Tabasco sauce, Cajun spice, and stock. Bring to a boil. Sprinkle the salsa and black beans over the surface. Taste and add any additional seasoning now. Bring to a boil again, and then reduce the heat to a slow simmer. Do not stir. Simmer for 15–20 minutes, or until the rice has absorbed the liquid. Remove from the heat. Leave covered for 5 minutes. Toss and serve.
Submitted by Ali Katz
SOOKIE’S CHICKEN CASSEROLE
TIME: 45 MINUTES • SERVES 6
INGREDIENTS:
2 cups cooked rice
Nonstick cooking spray
4 large cooked chicken breasts, boned and diced
8 oz. sour cream
1 can (10¾ oz.) cream of chicken soup
1 can (10¾ oz.) cream of celery soup
2 tsp. poppy seeds
1 roll butter crackers, crushed
½ stick margarine, melted
Preheat the oven to 350 degrees F.
Spread the rice on the bottom of a 9 × 13” casserole dish sprayed with nonstick cooking spray. Combine the chicken, sour cream, soups, and poppy seeds, and mix well. Spread over the rice. Sprinkle the crushed crackers over the top and drizzle with the margarine. Bake for 30 minutes, or until hot and bubbly.
Submitted by Beverly Battillo
STACKHOUSE SMOTHERED PORK CHOPS
TIME: 60–80 MINUTES • SERVES 6
INGREDIENTS:
2 eggs
2 Tbsp. milk
1½ cups seasoned bread crumbs
6 bone-in pork chops, ½” thick
Olive oil for pan-frying
2 packets pork gravy mix
Preheat the oven to 350 degrees F.
Whisk together the eggs and milk in a shallow bowl. Place the bread crumbs in a separate bowl. Dip each pork chop first into the egg-milk mixture, then into the bread crumbs until fully coated, pressing to make sure each chop is covered in the bread crumbs.
Heat a few tablespoons of olive oil in a frying pan and brown each pork chop until golden brown on both sides. Add oil in small intervals throughout the frying process.
Place the browned pork chops in a 9 × 13” baking dish and cover. Bake for 30–40 minutes.
Meanwhile, combine the gravy mix with the correct amount of water, as indicated on the packet, but do not cook the gravy. Just add it to the water and whisk until smooth.
Remove the pork chops from the oven, remove the cover, and pour the gravy mix over the pork chops. Cover again and bake for another 30–40 minutes. Remove from the oven and keep covered until ready to serve.
Tip: Serve with rice or buttered egg noodles.
Submitted by Pam Wilbur
Sides
ANTOINE’S FRIED PICKLES
TIME: 20 MINUTES
INGREDIENTS:
1 cup self-rising flour
1 tsp. baking powder
¼ tsp. paprika
Dash of red pepper
⅓ cup milk
⅓ cup beer (any brand)
Whole dill pickles
Oil
This is a variation on a recipe that became famous after its use at a restaurant close to Tunica, Mississippi.
Sift together all of the dry ingredients. Add the milk and the beer in equal amounts until the mixture is the desired consistency. Slice the dill pickles into round ¼” to ⅜” thick chips. Dip the slices in the batter until the batter is gone, and fry in deep oil. Turn once or twice to brown evenly.
Tip: Enjoy them with cold beer.
Submitted by Charlaine Harris
BON TEMPS SWEET POTATO HARVEST
TIME: PREP TIME 1 HOUR 30 MINUTES (IF SWEET POTATOES ARE PRECOOKED), BAKING TIME 1 HOUR 15 MINUTES • SERVES 6
INGREDIENTS:
10 Tbsp. margarine
2¼ cups Bisquick
2 Tbsp. sugar plus ¼ cup sugar
¼ cup chopped pecans
3–5 cups cooked sweet potatoes
2 eggs
3 Tbsp. molasses
1 tsp. allspice
½ tsp. nutmeg
1 tsp. vanilla extract
2 cups brown sugar
½ cup pecans
2 egg whites
1 Tbsp. lemon juice (optional)
crushed pecans (optional)
½ tsp. cinnamon
Preheat the oven to 350 degrees F.
For the bottom crust, mix 4 Tbsp. margarine, 1½ cups Bisquick, 2 Tbsp. sugar, and chopped pecans until crumbly. Press into 3-quart casserole dish and bake for 10 minutes. (This can also be done in a shallower pan.)
Next mash the cooked sweet potatoes and mix with 2 Tbsp. margarine, 2 eggs, ¼ cup sugar, molasses, allspice, nutmeg, and vanilla. Pour over baked crust.
Mix 4 Tbsp. margarine, 1 cup brown sugar, ¾ cup Bisquick, and pecans until crumbly. Sprinkle over potato mixture. Bake for 45–50 minutes.
For the top layer, beat 2 egg whites until frothy. Add 1 cup brown sugar and lemon juice. Pour on top of dish and sprinkle with crushed pecans and cinnamon. Put in oven long enough to toast nuts.
Variation: In lieu of the top layer, you may choose to beat 1 egg white and add 1 Tbsp. sugar and ½ tsp. cinnamon. Brush on top of warm casserole and return to oven for 10–15 minutes.
Submitted by Charlaine Harris
GRAN’S EASY BAKED APPLES
TIME: 60 MINUTES • SERVES 6
INGREDIENTS:
6 large baking apples
¾ cup raisins, cranberries, or chopped dates
1 cup brown sugar
1 cup water
2 Tbsp. butter
½ tsp. cinnamon
½ tsp. nutmeg
Preheat the oven to 350 degrees F.
Core the apples, paring a strip of peel from the top of each one. Place apples in a 10 × 6” baking dish that is at least 1½” deep. Fill the apples with raisins, cranberries, or dates. Combine the brown sugar, water, butter, cinnamon, and nutmeg in a saucepan. Bring to a boil. Pour the hot syrup around the apples, and be sure to add at least 1 tsp. into each apple cavity. Bake uncovered for about 60 minutes, basting occasionally.
Submitted by Charlaine Harris
HOTSHOT HUSH PUPPIES
TIME: PREP TIME 15 MINUTES, FRYING TIME 3–4 MINUTES PER BATCH • SERVES 6–8
INGREDIENTS:
2 cups white cornmeal (yellow is acceptable)
2 Tbsp. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
½ cup onion, grated
¼ cup green onion, thinly sliced, or a jalapeño pepper, finely chopped
1 egg yolk
1½–2 cups buttermilk
3 egg whites
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Peanut oil for frying
Preheat about 3” oil to 355 degrees F.
Whisk dry ingredients together in a bowl. Add the grated onion, green onion or jalapeño, egg yolk, and 1½ cups of buttermilk. Beat well with fork or whisk until well blended and about the consistency of loose mashed potatoes. Add more buttermilk if it’s too stiff. Whip egg whites into soft peaks (not stiff peaks) and fold them into the batter. Drop by tablespoonfuls into preheated oil. They will roll over when done, but you may need to turn them to make sure they brown evenly. Remove with a wire spider and drain on a rack or paper towels. Serve immediately.
Submitted by Treva Jackson
JANNALYNN’S GOLDEN BISCUITS
TIME: 20 MINUTES • SERVES 8 (16–20 BISCUITS)
INGREDIENTS:
1 medium baked sweet potato
Pinch of apple pie spice or pumpkin pie spice, if desired
2 cups biscuit mix
½ stick butter, room temperature, or a dollop of shortening
½ cup yogurt, buttermilk, or milk (or milk with an egg yolk beaten into it)
Preheat the oven to 450 degrees F.
Comb the sweet potato with a fork to make sure it’s done through (nuke if not) and set aside. If using the apple or pumpkin pie spice, stir into the biscuit mix first. Stir the butter and yogurt into the biscuit mix, then stir in the sweet potato until you have lumps of potato but no big lumps of biscuit mix. The dough should look very soft and wet. Drop the dough onto an ungreased biscuit pan or cookie sheet. For tidier biscuits, heavily flour your fingertips and pat down the tops. Bake for about 10 minutes.
Variation: You may also use a handful of sharp shredded cheese in lieu of the sweet potato, leaving out the butter if desired.
Submitted by Terri Pine
MARDI GRAS CORN SALAD
TIME: 30 MINUTES • SERVES 12
INGREDIENTS:
1 large purple onion, finely chopped
2 large green bell peppers, finely chopped
1 tomato, finely chopped
1 Tbsp. butter
1 package (8 oz.) cream cheese
1 cup mayonnaise or salad dressing
2 cans (15¼ oz. each) whole-kernel yellow corn, drained
2 cans (11 oz. each) white shoepeg corn, drained
2 tsp. lemon juice
Salt and pepper, to taste
Sauté the chopped vegetables in the butter in a large skillet over medium heat for about 5 minutes. Add the cream cheese and mayonnaise and melt. Stir in the corn. Make sure everything is fully coated with the cream cheese–mayonnaise mixture and simmer for an additional 5 minutes. Add the lemon juice, salt, and pepper.
Tip: Serve warm or chilled as a side.
Submitted by Lynda Edwards
MICHELE’S HOMEMADE BUTTERMILK RANCH DRESSING
TIME: PREP TIME 10 MINUTES, REFRIGERATION TIME 2 HOURS • SERVES 12
INGREDIENTS:
½ cup sour cream
1 tsp. Worcestershire sauce
1 Tbsp. cider vinegar
½ tsp. salt
1 tsp. dried dill
½ tsp. dried chives
½ tsp. dried parsley
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. dried oregano
½ tsp. fresh ground black pepper
⅛ tsp. paprika
¼ tsp. dried mustard
½ tsp. sugar
1 cup buttermilk
Combine all ingredients except buttermilk in a medium mixing bowl. Slowly add the buttermilk and mix well. Refrigerate and let chill at least 2 hours before serving.
Tip: Keeps well for up to a week in a covered container in refrigerator.
Submitted by Michele Schubert
MICHELE’S PARMESAN GARLIC CROUTONS
TIME: PREP TIME 15 MINUTES, BAKING TIME 30 MINUTES • SERVES 8
INGREDIENTS:
½ loaf French bread, cut into small cubes
8 tsp. butter, melted
½ tsp. garlic powder
½ cup grated Parmesan cheese
Preheat the oven to 300 degrees F.
Place bread cubes in a large mixing bowl. In a small bowl or measuring cup combine melted butter and garlic powder. Slowly pour butter mixture over bread cubes and toss. Add Parmesan cheese, coating the bread cubes. Place bread on a cookie sheet and bake for 30 minutes or until golden brown, turning occasionally.
Tip: Just about any type of bread can be used for this recipe, so it’s a great way to use up bread that would otherwise go to waste.
Submitted by Michele Schubert
PINKIE’S FRIED GREEN TOMATOES
TIME: PREP TIME 20 MINUTES • SERVES 3–4
INGREDIENTS:
Cooking oil
1 cup all-purpose flour
1 cup yellow cornmeal
1½ tsp. salt
1 tsp. black pepper
2 Tbsp. sugar
3 medium green tomatoes, unpeeled
1 cup buttermilk
Heat the oil in a heavy skillet. Mix all the dry ingredients in a shallow pan. Slice the tomatoes about ¼” thick. Place a few slices at a time in the buttermilk. Roll the soaked slices in the dry mixture and fry (one layer at a time) in the hot oil until the slices are brown on both sides. Drain on paper towels.
Submitted by Charlaine Harris
SISTER’S MASHED POTATO CASSEROLE
TIME: PREP TIME 30 MINUTES, BAKING TIME 30 MINUTES • SERVES 12
INGREDIENTS:
3 lb. small red potatoes, skins on, washed and quartered
Water
½ cup sour cream
½ cup half-and-half
4 Tbsp. butter
2 cups cheddar cheese, shredded (reserve 1 cup for topping)
3 strips of bacon, cooked and crumbled
1 shallot, minced and sautéed
¼ tsp. salt
½ tsp. fresh ground black pepper
Cover potatoes with 1 or 2 inches of water in a large saucepan. Bring to a boil, then reduce heat and cover. Simmer for 15 to 20 minutes, or until tender but not mushy. Remove from heat and drain.
Preheat the oven to 350 degrees F.
Mash potatoes and add sour cream, half-and-half, butter, 1 cup of the cheddar cheese, bacon, shallot, salt, and pepper. Place mashed potatoes in a greased or sprayed 9 × 13” or 3-quart casserole dish and sprinkle with the remaining cup of cheddar cheese. Bake for 30 minutes, or until thoroughly heated and cheese topping is melted.
Tip: The casserole could be made in advance and refrigerated for up to 2 days prior to baking. Allow extra baking time if dish has been prepared in advance and refrigerated.
Submitted by Michele Schubert
Desserts
ADELE HALE STACKHOUSE’S BLUE-RIBBON CHOCOLATE CAKE
TIME: 65 MINUTES; PREPARE THE ICING BEFORE MAKING THE CAKE • SERVES 12
INGREDIENTS:
Chocolate Icing:
1⅛ cups whipping cream
1 stick unsalted butter (use a premium brand)
4 Tbsp. unsweetened cocoa powder (use a premium brand)
3 Tbsp. light corn syrup
9 oz. bittersweet or semisweet chocolate (half of each is best; use
Ghirardelli or another premium brand)
1 tsp. pure vanilla extract
Chocolate Cake:
2 cups flour (sifted, then measured)
2 cups sugar (I prefer ultrafine baker’s sugar)
½ cup unsweetened cocoa powder (use a premium brand)
½ tsp. baking soda
¼ tsp. salt
1 cup whole milk
½ cup cold black coffee
½ cup shortening
1 tsp. pure vanilla extract
2 large eggs
⅔ cup chopped pecans, plus pecan halves for garnish
To prepare the icing, whisk the whipping cream, butter, cocoa powder, and corn syrup in a medium saucepan over medium heat until the butter melts and the mixture comes to a simmer. Remove the pan from the heat. A
dd the chocolate and vanilla, and whisk until the chocolate is melted and smooth. Refrigerate the frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.
Preheat the oven to 350 degrees F. Grease and flour two round 9” cake pans, 2” deep.
To prepare the cake, mix the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Beat in the milk, coffee, shortening, and vanilla with an electric mixer at a low speed until combined. Then beat at high speed for 2 minutes. Add the eggs and beat for 2 more minutes. Pour the batter into the prepared pans and smooth with a spatula.
Place in the middle of the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pans for 5 minutes. Remove from the pans and place on racks to cool completely.
Place one layer top side down on a plate. Spread with half of the prepared icing; sprinkle with chopped pecans. Top with the other layer, top side up. Frost the top and sides with the remaining icing. Garnish the cake with pecan halves with a star design.
Tip: When frosting the cake, run the knife or spatula under hot water every few minutes to ensure a glossy finish. Also, a tablespoon of mayonnaise can be added to the cake batter for moistness in cold, dry weather.