grated Monterey Jack and Cheddar cheese (combined)
2 cloves garlic, crushed
Dash of cayenne pepper
Preheat oven to 350 degrees. Bring water and salt to a boil. Add grits to boiling water, stirring constantly for a minute. Cover and cook, stirring occasionally, until grits are thick and creamy. Temper eggs with a small amount of hot cooked grits, then add back to remaining grits. Combine remaining ingredients with grits and pour into a 2-quart casserole dish. Bake for 45 minutes. Top with additional cheese, if desired.
The Lady & Sons
Squash Casserole
SERVES 6
1 large onion, chopped
4 tablespoons (½ stick) butter
3 cups cooked squash, drained, with all water squeezed out
1 cup crushed Ritz crackers, plus additional for topping
½ cup sour cream
1 teaspoon House Seasoning (see page 160)
1 cup grated Cheddar cheese
Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
The Lady & Sons
VARIATION: For a different taste in this casserole, layer slices of cooked red potatoes in the bottom of the casserole dish, followed by squash mixture; repeat layers. Top with about 1 cup Ritz crumbs tossed with melted butter.
Sherry-Glazed Sweet “Potatoes
SERVES 6
3 large sweet potatoes or yams
6 slices canned pineapple
tablespoons (½ stick) butter
½ cup brown sugar
½ cup sherry
Preheat oven to 375 degrees. Boil potatoes, with skins on, for 20 to 30 minutes, or until tender. Drain and allow to cool. Peel and cut lengthwise into halves. Arrange slices of pineapple in a single layer in a greased shallow baking dish; place a potato half (cut side down) on top of each pineapple slice. Heat butter, brown sugar, and sherry together until sugar is dissolved; pour over potatoes and pineapple. Bake for 30 minutes, basting often with syrup in dish.
Turnip Greens with Cornmeal Dumplings
SERVES 4 TO 6
¾ pound smoked meat (smoked turkey wings are excellent)
4 quarts water
1 teaspoon House Seasoning (see page 160)
2 chicken bouillon cubes
¼ teaspoon ground ginger
1 bunch turnip greens with roots
4 tablespoons (½ stick) butter
1 teaspoon sugar (optional; may be used if greens are bitter)
Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for
1
½ hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes or until roots are tender. (Reserve ⅔ cup liquid after cooking if making dumplings.) Add butter and dumplings (if desired) and serve.
CORNMEAL DUMPLINGS
1 cup all-purpose cornmeal
½ teaspoon salt
1 small onion, chopped
1 egg
⅔ cup liquid from cooked turnips
Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid. Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
Steakside Mushrooms
SERVES 8
1½ pounds fresh mushrooms, sliced lengthwise
8 tablespoons (1 stick) butter
Jane's Krazy Mixed-Up Salt
¼ cup Worcestershire sauce
¼ cup water
In large skillet, sauté sliced mushrooms in butter until brown. Sprinkle liberally with Krazy salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by mushrooms. Add water and continue to simmer until mushrooms are tender. Great with steak or roast beef.
“The Lady's Cheesy Mac
SERVES 6 TO 8
4 cups cooked elbow macaroni, drained (approximately 2 cups uncooked)
2 cups grated Cheddar cheese
3 eggs, beaten
½ cup sour cream
4 tablespoons (½ stick) butter, cut into pieces
½ teaspoon salt
1 cup milk, or
2 cloves garlic, crushed
Dash of cayenne pepper
Preheat oven to 350 degrees. Bring water and salt to a boil. Add grits to boiling water, stirring constantly for a minute. Cover and cook, stirring occasionally, until grits are thick and creamy. Temper eggs with a small amount of hot cooked grits, then add back to remaining grits. Combine remaining ingredients with grits and pour into a 2-quart casserole dish. Bake for 45 minutes. Top with additional cheese, if desired.
The Lady & Sons
Squash Casserole
SERVES 6
1 large onion, chopped
4 tablespoons (½ stick) butter
3 cups cooked squash, drained, with all water squeezed out
1 cup crushed Ritz crackers, plus additional for topping
½ cup sour cream
1 teaspoon House Seasoning (see page 160)
1 cup grated Cheddar cheese
Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
The Lady & Sons
VARIATION: For a different taste in this casserole, layer slices of cooked red potatoes in the bottom of the casserole dish, followed by squash mixture; repeat layers. Top with about 1 cup Ritz crumbs tossed with melted butter.
Sherry-Glazed Sweet “Potatoes
SERVES 6
3 large sweet potatoes or yams
6 slices canned pineapple
tablespoons (½ stick) butter
½ cup brown sugar
½ cup sherry
Preheat oven to 375 degrees. Boil potatoes, with skins on, for 20 to 30 minutes, or until tender. Drain and allow to cool. Peel and cut lengthwise into halves. Arrange slices of pineapple in a single layer in a greased shallow baking dish; place a potato half (cut side down) on top of each pineapple slice. Heat butter, brown sugar, and sherry together until sugar is dissolved; pour over potatoes and pineapple. Bake for 30 minutes, basting often with syrup in dish.
Turnip Greens with Cornmeal Dumplings
SERVES 4 TO 6
¾ pound smoked meat (smoked turkey wings are excellent)
4 quarts water
1 teaspoon House Seasoning (see page 160)
2 chicken bouillon cubes
¼ teaspoon ground ginger
1 bunch turnip greens with roots
4 tablespoons (½ stick) butter
1 teaspoon sugar (optional; may be used if greens are bitter)
Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for
1
½ hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes or until roots are tender. (Reserve ⅔ cup liquid after cooking if making dumplings.) Add butter and dumplings (if desired) and serve.
CORNMEAL DUMPLINGS
1 cup all-purpose cornmeal
½ teaspoon salt
1 small onion, chopped
1 egg
⅔ cup liquid from cooked turnips
Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid. Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
Steakside Mushrooms
SERVES 8
1½ pounds fresh mushrooms, sliced lengthwise
8 tablespoons (1 stick) butter
Jane's Krazy Mixed-Up Salt
¼ cup Worcestershire sauce
¼ cup water
In large skillet, sauté sliced mushrooms in butter until brown. Sprinkle liberally with Krazy salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by mushrooms. Add water and continue to simmer until mushrooms are tender. Great with steak or roast beef.
“The Lady's Cheesy Mac
SERVES 6 TO 8
4 cups cooked elbow macaroni, drained (approximately 2 cups uncooked)
2 cups grated Cheddar cheese
3 eggs, beaten
½ cup sour cream
4 tablespoons (½ stick) butter, cut into pieces
½ teaspoon salt
1 cup milk, or
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