Read Online The Sweet Magnolias Cookbook by Sherryl Woods - Free Book Online Page B
Authors: Sherryl Woods
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yellow grits
½ cup butter
2 tablespoons sugar
1 tablespoon salt
Pepper to taste
COUNTRY HAM GRAVY
¼ cup butter
½ cup all-purpose flour
1 quart half-and-half
2 tablespoons ham base or bouillon
3 ounces country ham, chopped
SHRIMP & SAUSAGE
1½ pounds andouille or smoked sausage
1½ pounds peeled, deveined shrimp
2 tablespoons butter
2 tablespoons Cajun and Creole seasoning
¼ cup whipping cream
GARNISH (OPTIONAL)
¼ cup chopped fresh parsley
GRITS
Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently and breaking up any lumps with a whisk.
Reduce heat, cover, and simmer at least 20 minutes, stirring often. Adjust seasoning if necessary. Prepare the gravy while the grits are cooking.
GRAVY
Melt butter in heavy saucepan over medium heat. Add flour, stirring constantly, 2â4 minutes or until lightly browned.
Gradually add half-and-half and ham base, whisking constantly. Cook until mixture has thickened. Stir in chopped country ham.
Cover, and simmer 10â15 minutes, stirring occasionally. While the grits and the gravy are simmering, prepare the shrimp & sausage.
SHRIMP & SAUSAGE
Cut sausage into ½"-thick rounds. In a large skillet, cook thoroughly over medium-high heat. Drain, and set aside.
In a large skillet, cook shrimp in butter and Cajun and Creole seasoning over medium-high heat 3â5 minutes, just until shrimp blush and curl.
Add sausage and 2½ cups prepared gravy. Cook over medium heat 1â2 minutes.
Stir in whipping cream, and cook until heated through. If mixture is too thick, add a bit of milk to thin down.
TO SERVE
Spoon about 1 cup grits into a large shallow bowl or onto a plate, and spoon shrimp and sausage mixture over grits. Sprinkle with parsley. Serve with additional gravy on the side.
SERVES 8
Chicken Salad with Dijon-Dill Dressing & Toasted Almonds
SALAD
¾ cup slivered almonds
3 cups diced, cooked chicken breast
3 stalks celery, thinly sliced
1 bunch green onions (white and light green parts only), thinly sliced
8 leaves Boston or butter lettuce
DRESSING
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill weed or 1 teaspoon dried
1 teaspoon salt
½ teaspoon freshly ground black pepper
SALAD
Preheat oven to 350°F. Scatter almonds on a baking sheet. Bake about 10 minutes, just until nuts are lightly browned and begin to smell toasted. Cool to room temperature, and set aside. In a medium mixing bowl, combine chicken, celery and green onions.
DRESSING
In a small mixing bowl, whisk all dressing ingredients together. Transfer dressing to chicken salad. Stir to blend well. Cover, and refrigerate at least 2 hours or up to 3 days before serving.
TO SERVE
Just before serving, stir toasted almonds into chicken salad. Place 2 lettuce leaves on each of 4 salad or luncheon plates. Place a large scoop of chicken salad on top.
SERVES 4
Pineapple Chicken Salad
SALAD
2 medium fresh pineapples (whole with tops)
2 cups cubed, cooked chicken breast
2 / 3 cup thinly sliced celery
2 / 3 cup seedless green grapes, cut in half lengthwise
½ cup sweetened flaked coconut
½ cup coarsely chopped, roasted, salted macadamia nuts
DRESSING
1 (8-ounce) package cream cheese, softened
¾ cup mayonnaise
3 tablespoons orange marmalade
SALAD
Using a very sharp knife, slice pineapple in half lengthwise. Slice each half into two quarters lengthwise. Repeat with other pineapple.
Using a sharp knife, remove most of the flesh of each pineapple quarter, leaving a substantial shell (boat shaped) that will hold the prepared chicken salad. Remove core from each piece of pineapple.
Cut remaining pineapple flesh into bite-size cubes. Turn pineapple boats upside down on paper towels to drain.
Combine pineapple chunks with all remaining salad ingredients except nuts.
DRESSING
Combine all dressing ingredients, and blend together using a whisk or an electric mixer.
½ cup butter
2 tablespoons sugar
1 tablespoon salt
Pepper to taste
COUNTRY HAM GRAVY
¼ cup butter
½ cup all-purpose flour
1 quart half-and-half
2 tablespoons ham base or bouillon
3 ounces country ham, chopped
SHRIMP & SAUSAGE
1½ pounds andouille or smoked sausage
1½ pounds peeled, deveined shrimp
2 tablespoons butter
2 tablespoons Cajun and Creole seasoning
¼ cup whipping cream
GARNISH (OPTIONAL)
¼ cup chopped fresh parsley
GRITS
Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently and breaking up any lumps with a whisk.
Reduce heat, cover, and simmer at least 20 minutes, stirring often. Adjust seasoning if necessary. Prepare the gravy while the grits are cooking.
GRAVY
Melt butter in heavy saucepan over medium heat. Add flour, stirring constantly, 2â4 minutes or until lightly browned.
Gradually add half-and-half and ham base, whisking constantly. Cook until mixture has thickened. Stir in chopped country ham.
Cover, and simmer 10â15 minutes, stirring occasionally. While the grits and the gravy are simmering, prepare the shrimp & sausage.
SHRIMP & SAUSAGE
Cut sausage into ½"-thick rounds. In a large skillet, cook thoroughly over medium-high heat. Drain, and set aside.
In a large skillet, cook shrimp in butter and Cajun and Creole seasoning over medium-high heat 3â5 minutes, just until shrimp blush and curl.
Add sausage and 2½ cups prepared gravy. Cook over medium heat 1â2 minutes.
Stir in whipping cream, and cook until heated through. If mixture is too thick, add a bit of milk to thin down.
TO SERVE
Spoon about 1 cup grits into a large shallow bowl or onto a plate, and spoon shrimp and sausage mixture over grits. Sprinkle with parsley. Serve with additional gravy on the side.
SERVES 8
Chicken Salad with Dijon-Dill Dressing & Toasted Almonds
SALAD
¾ cup slivered almonds
3 cups diced, cooked chicken breast
3 stalks celery, thinly sliced
1 bunch green onions (white and light green parts only), thinly sliced
8 leaves Boston or butter lettuce
DRESSING
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill weed or 1 teaspoon dried
1 teaspoon salt
½ teaspoon freshly ground black pepper
SALAD
Preheat oven to 350°F. Scatter almonds on a baking sheet. Bake about 10 minutes, just until nuts are lightly browned and begin to smell toasted. Cool to room temperature, and set aside. In a medium mixing bowl, combine chicken, celery and green onions.
DRESSING
In a small mixing bowl, whisk all dressing ingredients together. Transfer dressing to chicken salad. Stir to blend well. Cover, and refrigerate at least 2 hours or up to 3 days before serving.
TO SERVE
Just before serving, stir toasted almonds into chicken salad. Place 2 lettuce leaves on each of 4 salad or luncheon plates. Place a large scoop of chicken salad on top.
SERVES 4
Pineapple Chicken Salad
SALAD
2 medium fresh pineapples (whole with tops)
2 cups cubed, cooked chicken breast
2 / 3 cup thinly sliced celery
2 / 3 cup seedless green grapes, cut in half lengthwise
½ cup sweetened flaked coconut
½ cup coarsely chopped, roasted, salted macadamia nuts
DRESSING
1 (8-ounce) package cream cheese, softened
¾ cup mayonnaise
3 tablespoons orange marmalade
SALAD
Using a very sharp knife, slice pineapple in half lengthwise. Slice each half into two quarters lengthwise. Repeat with other pineapple.
Using a sharp knife, remove most of the flesh of each pineapple quarter, leaving a substantial shell (boat shaped) that will hold the prepared chicken salad. Remove core from each piece of pineapple.
Cut remaining pineapple flesh into bite-size cubes. Turn pineapple boats upside down on paper towels to drain.
Combine pineapple chunks with all remaining salad ingredients except nuts.
DRESSING
Combine all dressing ingredients, and blend together using a whisk or an electric mixer.
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