Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and the Lady & Sons, Too! (Hardback) - Common
Format: PDF / Kindle (mobi) / ePub
From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites.
Eggs Roasted Beet Salad Benne Wafers, Mrs. Sullivan’s Berendt, John, recipes from Fresh Cabbage and Sweet Sausages Lemon Hollandaise Sauce Pots de Crème berry(ies): Berry Steak Sauce Blackberry Muffins Blueberry Cream Pie Blueberry Raspberry Pecan Crisp Blueberry Salad Chocolate Strawberry Shortcake Cranberry Salad English Trifle Fourth-Generation Blackberry Jam Cake Jezebel Sauce Pecan Cranberry Salad Punch Bowl Cake Raspberry Sauce Spinach, Strawberry, and Hearts of Palm
line for a table and then keeps a steady flow coming to you all during your meal. Paula Deen is the gentle force behind the restaurant and the cookbook you now hold in your hands. Lucky you. Southern cooking is a hand-me-down art, and that’s how Paula Deen came into it. Her grandfather drove a dry-cleaning truck, but he knew all along he had a jewel in Paula’s grandmother, because she was a fantastic cook. So he bought her a hot-dog stand in Hapeville, Georgia, in the early forties, and put her
Cover and bake for 2½ hours. Uncover the roast and baste it with additional plum sauce; bake for 30 minutes longer, basting 2 or 3 times, until the roast is nicely browned. Serve the remaining plum sauce on the side for dipping. Baked Spaghetti SERVES 10 Dora Charles—my head cook, my soul sister, and my friend—really puts her big toe in this dish. In fact, Fodor’s Travel Guide called it “The Best Baked Spaghetti in the South.” Go, Dora! (P.S. Dora doesn’t really put her toe in this, that’s
in the flour. Reserve the excess flour. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the meat from the skillet and add the onions and garlic (if necessary, add a little more oil to the pan). Sauté until the onions are golden. Sprinkle the reserved flour over the onions and stir until blended. Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot
saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring, until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping, and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm. The Johnny