ginger, salt, and pepper; sprinkle over chicken. Top with lemon slices. Bake for about 1 hour.
Chicken Breasts in Sour Cream Sauce
SERVES 6 TO 8
8 slices dried beef (in a jar)
8 skinless boneless chicken breast halves (7 ounces each)
4 slices bacon, cut in half
1 cup sour cream
One 10¾-ounce can condensed cream of mushroom soup
2 cups sliced fresh mushrooms
Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13 × 9-inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1½ hours. Serve with rice.
Duck Burgundy
SERVES 4 TO 6
The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.
4 whole ducks
Salt and pepper to taste
Garlic powder to taste
Poultry seasoning to taste
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 ribs celery, cut into 1-inch pieces
⅓ cup soy sauce
⅓ cup vegetable oil
½ cup red Burgundy wine
Preheat oven to 450 degrees. Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuffcavities with pieces of onion, apple, orange, and celery. Rub ducks with soy sauce and oil. Place in baking pan. Roast uncovered, basting often with Burgundy wine. Allow 10 to 15 minutes baking time per pound of duck. Remove stuffing before serving.
Chicken Casserole
SERVES 6 TO 8
1 fryer, cooked, boned, and cut into small pieces (reserve broth)
½ cup mayonnaise
½ cup chopped onion
4 eggs
8 tablespoons (1 stick) butter, melted
2½ cups chicken broth
1 package Pepperidge Farm corn bread stuffing mix
1 cup milk
One 10¾-ounce can condensed cream of chicken soup
Combine chicken, mayonnaise, and chopped onion and set aside. Combine 2 eggs, the butter, chicken broth, and corn bread stuffing mix and set aside. In small bowl, lightly beat 2 eggs and milk. Spray large casserole dish with nonstick cooking spray. In bottom of dish, spread half the stuffing mixture; then layer with chicken mixture. Add second layer of stuffing mixture. Pour egg and milk mixture over top layer of stuffing mixture. Refrigerate overnight. Preheat oven to 350 degrees. Spread cream of chicken soup on top of casserole and bake for 45 minutes.
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Vegetables and Side Dishes
Cheesy Broccoli Bake
Baked Grits
Squash Casserole
Sherry-Glazed Sweet Potatoes
Turnip Greens with Cornmeal “Dumplings
Steakside Mushrooms
The Lady's Cheesy Mac
Twice-Baked Potatoes
Savannah Red Rice
Collard Greens
Eggplant Casserole
Vidalia Onion Pie
Sweet Potato Chips
Broccoli Soufflé
Boursin Cheese Potatoes
Fried Green Tomatoes
Southern Baked Beans
Zucchini and Corn Casserole
Savory Rice
Mashed Potatoes
Fresh Corn Scallop
Sweet Potato Bake
Tomato Pie
Broccoli Casserole
Susan's Baked Rice
Potato Casserole
Creamed Corn
Pattypan Summer Squash Casserole
Hoppin John
zMashed Potatoes with Sautéed Mushrooms
Pineapple Casserole
Zucchini Custard Bake
Rutabagas
Cheesy Broccoli Bake
SERVES 8 TO 10
2 pounds fresh broccoli, trimmed and cut up
¼ cup chopped celery
¼ pound fresh mushrooms, sliced
¼ cup chopped onion
2 tablespoons butter
One 8-ounce can sliced water chestnuts
One 10¾-ounce can condensed cream of mushroom soup
½ pound Velveeta
½ teaspoon garlic salt
¼ teaspoon pepper
1 cup grated Cheddar cheese
Preheat oven to 350 degrees. Steam broccoli for 10 minutes. Sauté celery, mushrooms, and onion in butter for 10 minutes; drain. Combine broccoli, sauté mixture, and water chestnuts. Heat soup and Velveeta in saucepan over low heat until cheese melts. Pour over broccoli mixture. Stir in garlic salt and pepper. Place in greased casserole dish. Bake for 25 minutes. Sprinkle top with grated Cheddar.
Baked Grits
SERVES 6
4 cups water
1½ teaspoons salt
1 cup uncooked grits
2 eggs, beaten
8 tablespoons (1 stick) butter
1½ cups
Chicken Breasts in Sour Cream Sauce
SERVES 6 TO 8
8 slices dried beef (in a jar)
8 skinless boneless chicken breast halves (7 ounces each)
4 slices bacon, cut in half
1 cup sour cream
One 10¾-ounce can condensed cream of mushroom soup
2 cups sliced fresh mushrooms
Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13 × 9-inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1½ hours. Serve with rice.
Duck Burgundy
SERVES 4 TO 6
The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.
4 whole ducks
Salt and pepper to taste
Garlic powder to taste
Poultry seasoning to taste
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 ribs celery, cut into 1-inch pieces
⅓ cup soy sauce
⅓ cup vegetable oil
½ cup red Burgundy wine
Preheat oven to 450 degrees. Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuffcavities with pieces of onion, apple, orange, and celery. Rub ducks with soy sauce and oil. Place in baking pan. Roast uncovered, basting often with Burgundy wine. Allow 10 to 15 minutes baking time per pound of duck. Remove stuffing before serving.
Chicken Casserole
SERVES 6 TO 8
1 fryer, cooked, boned, and cut into small pieces (reserve broth)
½ cup mayonnaise
½ cup chopped onion
4 eggs
8 tablespoons (1 stick) butter, melted
2½ cups chicken broth
1 package Pepperidge Farm corn bread stuffing mix
1 cup milk
One 10¾-ounce can condensed cream of chicken soup
Combine chicken, mayonnaise, and chopped onion and set aside. Combine 2 eggs, the butter, chicken broth, and corn bread stuffing mix and set aside. In small bowl, lightly beat 2 eggs and milk. Spray large casserole dish with nonstick cooking spray. In bottom of dish, spread half the stuffing mixture; then layer with chicken mixture. Add second layer of stuffing mixture. Pour egg and milk mixture over top layer of stuffing mixture. Refrigerate overnight. Preheat oven to 350 degrees. Spread cream of chicken soup on top of casserole and bake for 45 minutes.
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Vegetables and Side Dishes
Cheesy Broccoli Bake
Baked Grits
Squash Casserole
Sherry-Glazed Sweet Potatoes
Turnip Greens with Cornmeal “Dumplings
Steakside Mushrooms
The Lady's Cheesy Mac
Twice-Baked Potatoes
Savannah Red Rice
Collard Greens
Eggplant Casserole
Vidalia Onion Pie
Sweet Potato Chips
Broccoli Soufflé
Boursin Cheese Potatoes
Fried Green Tomatoes
Southern Baked Beans
Zucchini and Corn Casserole
Savory Rice
Mashed Potatoes
Fresh Corn Scallop
Sweet Potato Bake
Tomato Pie
Broccoli Casserole
Susan's Baked Rice
Potato Casserole
Creamed Corn
Pattypan Summer Squash Casserole
Hoppin John
zMashed Potatoes with Sautéed Mushrooms
Pineapple Casserole
Zucchini Custard Bake
Rutabagas
Cheesy Broccoli Bake
SERVES 8 TO 10
2 pounds fresh broccoli, trimmed and cut up
¼ cup chopped celery
¼ pound fresh mushrooms, sliced
¼ cup chopped onion
2 tablespoons butter
One 8-ounce can sliced water chestnuts
One 10¾-ounce can condensed cream of mushroom soup
½ pound Velveeta
½ teaspoon garlic salt
¼ teaspoon pepper
1 cup grated Cheddar cheese
Preheat oven to 350 degrees. Steam broccoli for 10 minutes. Sauté celery, mushrooms, and onion in butter for 10 minutes; drain. Combine broccoli, sauté mixture, and water chestnuts. Heat soup and Velveeta in saucepan over low heat until cheese melts. Pour over broccoli mixture. Stir in garlic salt and pepper. Place in greased casserole dish. Bake for 25 minutes. Sprinkle top with grated Cheddar.
Baked Grits
SERVES 6
4 cups water
1½ teaspoons salt
1 cup uncooked grits
2 eggs, beaten
8 tablespoons (1 stick) butter
1½ cups
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