The Lady And Sons Savannah Country Cookbook Part 6

My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. At the restaurant, we season ours with House Seasoning and Lawry's Seasoned Salt. Always use small chickens. I find that a Dutch oven works best for frying chicken.

3 eggs cup water 2 cup self-rising flour 1 teaspoon pepper One 1- to 2-pound chicken, cut into pieces One 1- to 2-pound chicken, cut into pieces Crisco shortening for frying

Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (350) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat).

[image]The Lady & Sons Chicken Pot Pie SERVES 6 TO 8.

One 10-ounce can condensed Cheddar cheese soup One 10-ounce can condensed cream of celery soup cup milk 1 chicken, skinned, cooked, boned, and cubed 1 medium onion, diced One 10-ounce package frozen green peas (or one 8-ounce can, drained) 3 carrots, sliced, cooked, and drained 3 carrots, sliced, cooked, and drained Salt and pepper to taste 1 pastry for top and bottom (see next page) b.u.t.ter to dot pastry

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 1392-inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with b.u.t.ter. Bake for 45 minutes until golden brown.

PASTRY.

3 cups all-purpose flour 1 teaspoon salt teaspoon baking powder cup Crisco shortening cup Crisco shortening Ice water

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 b.a.l.l.s. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until inch thick.

[image]The Lady & Sons Chicken Brunswick Stew SERVES 6 TO 8.

One 2Y2-pound fryer One 28-ounce can crushed tomatoes, sweetened with cup sugar One 16-ounce can creamed corn 1 cup ketchup cup prepared barbecue sauce 1 tablespoon liquid smoke (available in a bottle at grocery store) 1 onion, chopped 1 onion, chopped 1 tablespoon vinegar 1 tablespoon Worcestershire sauce Salt and pepper to taste Celery salt to taste

In a large pot, boil chicken until meat falls off bone, approximately 45 minutes; drain (reserve 1 to 2 cups of stock). Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients. Simmer slowly for about 30 minutes, stirring often to prevent sticking. (Add a little bit of stock if stew gets too thick.) Serve over steamed rice.

[image]The Lady & Sons Baked Hen and Dressing SERVES 8 TO 10.

One 6-pound hen 4 to 6 ribs celery, cut into large pieces 2 tablespoons salt 1 tablespoon whole peppercorns 4 bay leaves 4 bay leaves 1 large onion, peeled and left whole 3 chicken bouillon cubes

Remove giblets from bird. Wash giblets and bird well, inside and out. Place all ingredients including giblets in large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, approximately 2 to 2 hours. Skim fat from pot at end of cooking time. (You will need to reserve stock for stuffing and gravy.) In the meantime, prepare and cook corn bread.

CORN BREAD.

1 cup self-rising cornmeal cup self-rising flour cup b.u.t.termilk 2 eggs 2 eggs 2 tablespoons vegetable oil

Preheat oven to 350 degrees. Combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

SOUTHERN CORN BREAD STUFFING.

7 slices white bread (dried in warm oven) Corn bread 1 sleeve saltine crackers 1 sleeve saltine crackers cups chopped celery 1 large onion, chopped

8 tablespoons (1 stick) b.u.t.ter 7 cups stock reserved from cooking hen 1 teaspoon salt teaspoon pepper 1 teaspoon sage (optional) 1 teaspoon sage (optional) 1 tablespoon poultry seasoning (optional) 5 eggs, beaten

Preheat oven to 350 degrees. Crumble dried white bread slices, corn-bread, and saltines; mix together and set aside. Saute chopped celery and onion in b.u.t.ter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour into a greased pan. Place bird on top of dressing and bake until dressing is done, about 45 minutes. If hen browns too quickly, make a tent of foil and place over bird.

GIBLET GRAVY.

4 cups stock reserved from cooking hen Giblets from hen (liver, gizzard, and neck), chopped 2 chicken bouillon cubes 2 heaping tablespoons reserved uncooked corn bread stuffing mix 3 tablespoons cornstarch 3 tablespoons cornstarch cup cold water 1 hard-boiled egg, sliced Salt and pepper to taste

Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add sliced boiled egg. Serve with hen.

[image]The Lady & Sons Chicken in Wine Sauce SERVES 4.

4 large skinless boneless chicken b.r.e.a.s.t.s 6 ounces Swiss cheese slices One 10-ounce can condensed cream of chicken soup cup white wine (more if desired) Salt and pepper to taste Salt and pepper to taste 1 cup herb-flavored Pepperidge Farm stuffing mix, crushed 4 tablespoons ( stick) b.u.t.ter, melted

Preheat oven to 350 degrees. Place chicken in shallow b.u.t.tered ca.s.serole. Layer cheese on top. Mix soup, wine, salt, and pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted b.u.t.ter. Bake for 45-60 minutes.

Chicken Paprika SERVES 6 TO 8.

1 large onion, chopped 1 clove garlic, minced 4 tablespoons olive oil One 4- to 5-pound chicken, cut up 2 tablespoons paprika 1 teaspoon pepper 2 teaspoons salt 2 teaspoons salt 1 cups water 1 cup sour cream 1 tablespoon all-purpose flour Dumplings (optional)

In a deep skillet over medium heat, brown onion and garlic in oil. Add chicken and brown on all sides, about 10 minutes. Sprinkle paprika, pepper, and salt on chicken. Turn meat once. Add water, cover, and simmer on low heat for approximately 30 minutes or until meat is tender. Remove from liquid. In a small bowl, mix sour cream, flour, and 1 cup of hot liquid from chicken until smooth. Pour mixture into skillet and blend with remaining liquid. Add dumplings if desired and heat through. This dish may be served over noodles or rice instead of dumplings.

DUMPLINGS.

3 eggs, beaten 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon salt cup water

Blend all ingredients and mix well. Drop batter by teaspoonfuls into boiling water. Cook about 10 minutes and drain. Rinse with cold water and drain again.

Chicken Georgia SERVES 4 TO 6.

4 tablespoons ( stick) b.u.t.ter 4 skinless boneless chicken breast halves 1 cup sliced fresh mushrooms 2 tablespoons minced shallots 2 tablespoons minced shallots teaspoon salt teaspoon pepper 4 ounces grated mozzarella cheese

Melt b.u.t.ter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cover and let stand 5 minutes or until cheese melts.

Herbed Stuffed Chicken b.r.e.a.s.t.s SERVES 4.

4 whole skinless boneless chicken b.r.e.a.s.t.s (approximately 5 to 7 ounces each) One 3-ounce package cream cheese, softened 3 ounces feta cheese, crumbled teaspoon dried sweet basil teaspoon dried oregano teaspoon dried oregano teaspoon House Seasoning (see page 160) 4 slices bacon 1 leek (optional) 4 tablespoons ( stick) b.u.t.ter, melted

Preheat oven to 275 degrees. Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese. Mix together basil, oregano, and House Seasoning and sprinkle over chicken. Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with the green top of a leek. Cut the green top off the vegetable, leaving it long enough to tie around the breast and allowing a couple of extra inches for a knot. Place chicken b.r.e.a.s.t.s in a ca.s.serole dish and pour melted b.u.t.ter over all. Cover ca.s.serole dish with foil and bake for 1 1 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice, with pan juices poured on top.

Honey Game Hens SERVES 6.

6 Cornish game hens (about to 1 pound each) 4 cloves garlic, chopped One 1-inch piece of ginger, peeled and chopped cup soy sauce cup soy sauce cup honey 2 tablespoons peanut oil 2 tablespoons orange juice 1 tablespoon orange zest, minced

Rinse hens, trim off excess fat, and pat dry; place in bowl. Put garlic and ginger in food processor and process until nearly smooth. In another bowl, combine soy sauce, honey, oil, orange juice, and zest. Add the garlic and ginger. Pour mixture over game hens, coating well. Refrigerate overnight, turning in marinade several times. Preheat oven to 350 degrees. Place game hens in shallow roasting pan; pour marinade on top. Bake for 1 hour, basting every 15 minutes. Remove hens to serving platter. Pour cooking juices into small, heavy saucepan and boil for 5 minutes, or until sauce thickens. Pour over hens just before serving. Serve with sesame noodles or rice pilaf These hens can also be grilled-just remember to baste often.

Pecan Chicken SERVES 8.

8 tablespoons (1 stick) b.u.t.ter 1 cup b.u.t.termilk 1 egg, lightly beaten 1 cup all-purpose flour 1 cup ground pecans 1 tablespoon salt 1 tablespoon paprika 1 tablespoon paprika teaspoon pepper cup sesame seeds Two 2-pound chickens, cut into quarters or pieces cup pecan halves

Preheat oven to 350 degrees. Melt b.u.t.ter in a 10 15-inch baking pan. In a shallow dish, combine b.u.t.termilk and egg. In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in b.u.t.termilk, then in flour. Place skin side down in melted b.u.t.ter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 1 hours.

Chicken and Rice Ca.s.serole SERVES 6 TO 8.

3 cups diced cooked chicken 1 medium onion, diced and sauteed One 8-ounce can water chestnuts, drained and chopped Two 14-ounce cans French green beans, rinsed and drained One 4-ounce can pimentos, rinsed and drained One 10-ounce can condensed cream of celery soup One 10-ounce can condensed cream of celery soup 1 cup mayonnaise One 6-ounce box Uncle Ben's long-grain and wild rice, cooked according to package directions 1 cup grated sharp Cheddar cheese

Preheat oven to 300 degrees. Mix all ingredients together and pour into a 3-quart ca.s.serole. Bake for 25 minutes.

[image]The Lady & Sons Chicken and Dumplings SERVES 4 TO 6.

One 2-pound chicken 3 ribs celery, chopped large onion, chopped bay leaves 2 chicken bouillon cubes 1 teaspoon House Seasoning (see page 160) 4 quarts water 4 quarts water One 10-ounce can condensed cream of celery or cream of chicken soup