The Lady And Sons Savannah Country Cookbook Part 10

1 egg, beaten cup milk 2 teaspoons sugar 1 teaspoon ground cinnamon 1 cup self-rising flour 1 cup sour cream 1 cup sour cream cup vegetable oil 3 pears, peeled, cored, and sliced horizontally

Combine beaten egg, milk, sugar, cinnamon, and flour. Mix well and add sour cream. Heat 2 tablespoons oil to 375 degrees. Dip pears in batter, carefully place in oil, and cook 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Add oil as needed. Remove fritters and drain. May be sprinkled with powdered sugar or cinnamon sugar. Serve warm.

Mother's Rolls YIELDS APPROXIMATELY 2 DOZEN ROLLS.

cup Crisco shortening cup sugar 1 heaping teaspoon salt cup boiling water 1 package yeast 1 package yeast cup lukewarm water 1 egg 3 cups sifted all-purpose flour

Cream together shortening, sugar, and salt. Add boiling water. Dissolve yeast in cup lukewarm water; beat egg and add. Combine with shortening and mix all together with flour. Beat well. Set aside at room temperature for 30 minutes, then refrigerate until needed. Preheat oven to 350 degrees. Roll out dough and cut into rolls. Place on greased cookie sheet. Bake for 15 minutes or until brown.

Cheese Biscuits YIELDS 8 LARGE BISCUITS.

These biscuits have become one of our signature items at The Lady & Sons Restaurant. Everyone really looks forward to us bringing them out, whether it be after they are seated or while they are waiting in line.

2 cups self-rising flour 1 teaspoon baking powder 1 teaspoon sugar cup Crisco shortening cup Crisco shortening cup grated Cheddar cheese 1 cup b.u.t.termilk

Preheat oven to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in b.u.t.termilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (I use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.

GARLIC b.u.t.tER.

8 tablespoons (1 stick) b.u.t.ter, melted 2 cloves garlic, crushed 2 cloves garlic, crushed

Combine b.u.t.ter and garlic over medium heat until b.u.t.ter absorbs garlic; brush over tops of warm biscuits. Store leftover b.u.t.ter for next baking.

[image]The Lady & Sons VARIATION: For breakfast, brush with plain b.u.t.ter or honey b.u.t.ter. For breakfast, brush with plain b.u.t.ter or honey b.u.t.ter.

Cracklin' Corn Bread YIELDS 4 PONES.

cup cracklings cup hot water cups sifted yellow cornmeal 1 teaspoon salt 1 teaspoon salt Small amount of cold water Vegetable oil for skillet

Preheat oven to 425 degrees. Mash or break cracklings. Mix with hot water and pour into cornmeal; add salt. Use sufficient amount of cold water to make dough. Let stand 5 minutes. Shape into pones and place in a cast-iron skillet that has been heated with a few tablespoons of oil. Bake until brown, for about 15 minutes, then reduce heat to 350 degrees and bake for 30 to 45 minutes. The skillet should be placed near the top of the oven.

Dutch Bread YIELDS 2 LOAVES.

1 package yeast cup warm water 2 tablespoons sugar 1 teaspoons salt 6 cups all-purpose flour 6 cups all-purpose flour 2 cups scalded milk 2 tablespoons Crisco shortening

Preheat oven to 375 degrees. Mix yeast in water and set aside to dissolve. Combine dry ingredients. Add milk, shortening, and yeast. Pour into two greased 8 4 3-inch pans. Bake for approximately 45 to 50 minutes.

Bubba's Beer Biscuits YIELDS 12 TO 16 BISCUITS.

My brother Bubba confines most of his cooking to his charcoal grill, but he does come into the kitchen quite often to bake up these great biscuits.

4 cups Bisquick to cup sugar One 12-ounce can of beer One 12-ounce can of beer 2 tablespoons b.u.t.ter, melted

Preheat oven to 400 degrees. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased m.u.f.fin tins. Bake for 15 to 20 minutes. Serve with honey b.u.t.ter.

[image]The Lady & Sons Applesauce Bread YIELDS 1 LOAF.

2 cups all-purpose flour cup dark brown sugar 1 teaspoon baking powder 1 teaspoon baking soda teaspoon salt 1 teaspoon ground cinnamon teaspoon ground nutmeg 1 teaspoon vanilla 1 teaspoon vanilla 8 tablespoons (1 stick) b.u.t.ter, softened cup applesauce eggs 1 cup raisins cup chopped walnuts

Preheat oven to 350 degrees. Combine all ingredients except raisins and nuts. Mix well until blended. Stir in raisins and nuts. Pour into greased and floured 8 4 3-inch loaf pan. Bake for 60 to 65 minutes.

Herb Corn Bread SERVES 9.

l cups self-rising cornmeal cup self-rising flour 1 teaspoon sugar teaspoon dried marjoram teaspoon dried thyme teaspoon celery seed teaspoon celery seed 2 eggs, beaten 1 cups milk 6 tablespoons b.u.t.ter, melted

Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Combine eggs, milk, and b.u.t.ter. Add to dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch square pan. Bake for 25 minutes or until golden brown.

Peanut b.u.t.ter Bread YIELDS 1 LOAF.

2 cups all-purpose flour cup sugar 1 teaspoon salt 4 teaspoons baking powder 4 teaspoons baking powder 1 cups milk cup peanut b.u.t.ter

Preheat oven to 375 degrees. Combine dry ingredients. Add milk and peanut b.u.t.ter. Pour into a greased 8 4 3-inch loaf pan. Bake for approximately 50 minutes. Great with homemade jam.

Pineapple Cheese Bread YIELDS 1 LOAF.

2 cups self-rising flour cup sugar 1 cup canned crushed pineapple, with juice 2 eggs 2 tablespoons vegetable oil 2 tablespoons vegetable oil cup grated sharp Cheddar cheese cup chopped walnuts teaspoon pineapple extract

Preheat oven to 350 degrees. Sift flour into a large mixing bowl and add sugar. Mix together. In a separate bowl, mix pineapple, eggs, and oil and add to flour mixture, mixing well. Fold in cheese, nuts, and pineapple extract. Pour into a greased 9 3-inch loaf pan. Bake for 1 hour. Cool and turn out from pan, allowing to cool completely before slicing.

Sauces, Dressings, and Preserves Daddy's Tangy Grilling Sauce Oriental Marinade Chicken or Shrimp Marinade Spicy Barbecue Sauce The Lady's Barbecue Sauce Egg and Lemon Sauce Lemon Shrimp c.o.c.ktail Sauce Savory Grilled Chicken Sauce Lemon b.u.t.ter for Fish Lemon b.u.t.ter for Steak Sweet-and-Sour "Dressing Poppy Seed "Dressing zAunt Peggy's Italian Dressing Honey Mustard Dressing b.u.t.termilk Dressing Pear Honey Mint Julep Jelly Port Wine Jelly Strawberry Fig Preserves Pepper Jelly Honey b.u.t.ter 'Daddy's Tangy Grilling Sauce YIELDS 1 CUPS.

For good charcoal grilling, brush sauce over the meat during the last 10 or 15 minutes of grilling time. Turn often to prevent burning.

1 cup Worcestershire sauce 4 tablespoons ( stick) b.u.t.ter Juice of 2 lemons Juice of 2 lemons

Mix ingredients together and simmer for 10 minutes.

Oriental Marinade YIELDS 1 CUP.

cup soy sauce cup water 2 tablespoons vinegar 1 tablespoon vegetable oil 1 teaspoon sugar 1 teaspoon sugar teaspoon ground ginger Garlic powder to taste

Combine all ingredients. Use to marinate beef, chicken, or fish.

Chicken or Shrimp Marinade YIELDS 1 CUPS.

3 cloves garlic, crushed 1 teaspoons salt cup packed brown sugar 3 tablespoons Dijon mustard cup apple cider vinegar 6 tablespoons olive oil 6 tablespoons olive oil Juice of 1 lime Juice of lemon Dash of cayenne or ground black pepper

Mix all ingredients with a whisk. Pour over chicken or shrimp. Refrigerate overnight. Grill over hot coals or broil in oven.

Spicy Barbecue Sauce YIELDS 2 CUPS.

1 cups apple cider vinegar 1 to 2 tablespoons Worcestershire sauce 1 to 2 tablespoons peanut b.u.t.ter 1 teaspoon salt Juice of 2 lemons Juice of 2 lemons teaspoon pepper tablespoons celery seed 2 tablespoons chili powder 4 tablespoons ( stick) b.u.t.ter

Bring all ingredients to a boil until peanut b.u.t.ter dissolves. Stir to avoid sticking. Lower heat and simmer for 20 minutes.

"The Lady's Barbecue Sauce YIELDS 2 CUPS.

cup oil cup lemon juice 1 teaspoon pepper cup ketchup 3 tablespoons brown sugar Pinch of garlic salt or garlic powder 2 teaspoons salt 2 teaspoons salt cup apple cider vinegar 3 tablespoons Worcestershire sauce 2 teaspoons paprika cup water 3 tablespoons prepared mustard onion, finely chopped

Mix all ingredients together and simmer over medium heat for 15 minutes.

[image]The Lady & Sons Egg and Lemon Sauce YIELDS 1 CUP.

This is a tasty sauce that goes great with broccoli, cauliflower, asparagus, and fish.

3 eggs, separated Juice of 2 lemons 1 tablespoon cornstarch 1 tablespoon cornstarch 1 cup chicken stock

Beat egg whites until stiff; add egg yolks and continue beating. Add lemon juice slowly. Beat constantly to prevent curdling. Dissolve corn-starch in cup water; add to broth and cook over medium heat until it thickens. Slowly add hot stock to egg mixture, beating constantly. Sauce should be smooth and creamy.

Lemon Shrimp c.o.c.ktail Sauce YIELDS CUP.