Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and the Lady & Sons, Too! (Hardback) - Common

Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and the Lady & Sons, Too! (Hardback) - Common

Language: English

Pages: 449


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.
















chervil or baby dill 4 cloves garlic, minced 1 bunch chives, chopped Preheat oven to 350 degrees. Place salmon fillet on a foil-lined pan. Season with House Seasoning and lemon juice, then cover and surround fish with orange, onion, and red and green bell pepper. Mix strawberries, water, honey, chervil or dill, garlic, and chives together. Pour evenly over salmon. Cover with foil and pierce foil, allowing salmon to steam. Bake for 25 to 30 minutes. Serve with rice. Savannah Crab Cakes SERVES

couple of times. Be careful not to overcook corn. If it seems too dry, add a little milk or water. Season with salt and pepper to taste. The Lady & Sons Pattypan Summer Squash Casserole SERVES 6 4 medium white pattypan summer squash 2 small onions, chopped 1 clove garlic, minced 4 tablespoons (½ stick) butter 2 slices white bread 1 medium bowl ice water 1 egg Salt and pepper to taste 2 tablespoons chopped fresh parsley 1 cup cracker crumbs (or enough to cover casserole) Preheat oven

closely—almonds can scorch quickly. Tip the almonds into a plate and set aside. Drain and cool the chicken and tear it into bite-size pieces. Put the chicken in a large bowl and add the three cans of soup, the sour cream, the celery, and the toasted almonds; mix well. Spread the chicken mixture in a greased 13 × 9-inch pan. Mix the crackers and butter, and cover the casserole with the crumbs. Bake at 350 degrees for 30 minutes, or until bubbly. Saucy Chicken and Asparagus Bake 1½ pounds fresh

established. Her awards have been many. We hope that you enjoy the recipes from Elizabeth’s cookbook Savannah Seasons: Food and Stories from Elizabeth on 37th. Fried Grits Cakes with Sausage SERVES 6 1 pound hot bulk sausage 2 tablespoons grated orange zest 4 cups chicken broth 1 cup stone-ground yellow grits Vegetable oil In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage. Sauté until browned and then drain; set aside. In a large

cup chopped pecans 1½ teaspoons vanilla extract FROSTING One 8-ounce package cream cheese, at room temperature � cup (1 stick) butter, at room temperature 1 pound confectioners’ sugar, sifted 1 teaspoon vanilla extract � cup chopped pecans Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans. For the cake, in a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened.

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