1 tablespoon butter ¼ cup brown sugar
½ cup chopped walnuts 1 egg, beaten
Preheat oven to 375 degrees. Defrost one sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Sauté walnuts in butter until golden brown, approximately 5 minutes.
Stir in cinnamon, coating nuts well. Place mixture on top of wheel of Brie. Sprinkle brown sugar over the mixture. Carefully place pastry sheet over wheel of Brie (make sure Brie is centered). Gently pick Brie up with pastry hanging over edge and fold the pastry under Brie. Trim excess pastry with scissors so Brie lies flat, and seal all edges to prevent leakage. To give an extra-special look to the Brie, I like to cut the leftover pastry into heart shapes, flowers, etc., and place them onto the pastry on top of the Brie. Brush beaten egg over top and sides of Brie, then place cutouts on top (the egg will secure them); brush cutouts with egg. Place wrapped Brie on an ungreased cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with top-quality crackers.
Brie en Croûte #2
SERVES 8
1 sheet frozen puff pastry (package
comes with 2 sheets)
1 tablespoon butter
¼ cup chopped pecans or walnuts small wheel of Brie (8 ounces)
½ cup raspberry jam
eggs, beaten
Preheat oven to 375 degrees. Defrost one sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a “bundle.” Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow). Work with pastry until you are satisfied with the “bundle” shape. Place “bundle” on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.
South of the Border Mason-Dixon Dip
YIELDS 4 TO 5 CUPS
One 15-ounce can chili
Two 8-ounce packages cream cheese, softened 2 cup grated sharp Cheddar cheese
3 green onion top, chopped
Preheat oven to 350 degrees. Heat chili in a saucepan over medium heat for 5 minutes (or microwave for 2 to 3 minutes). Press softened cream cheese into the bottom of a 1½-quart casserole dish. Pour heated chili over cream cheese and sprinkle grated cheese over top. Bake for approximately 20 minutes, until mixture is hot and bubbly. Remove from oven and top with chopped green onion tops. Serve immediately with tortilla chips.
Bacon Wraps
YIELDS 2 DOZEN
1 cup grated Parmesan cheese Twenty-four 4½-inch-long sesame breadsticks (one package)
2 teaspoons garlic salt or powder
12 slices bacon
Preheat oven to 350 degrees. Mix Parmesan cheese with garlic salt or powder in a shallow bowl and set aside. Cut the slices of bacon in half so that each is approximately 5 inches long. Wrap one piece of bacon around a breadstick, starting at one end of breadstick and finishing at other end (I find that bacon adheres to sesame breadsticks better than plain breadsticks). Place on a cookie sheet lined with parchment paper. Repeat this process, using all of breadsticks. Bake for approximately 15 minutes, or until bacon is browned. Remove from cookie sheet and immediately roll bacon wraps in cheese mixture. Let cool and serve at room temperature.
Artichoke and Spinach Dip
YIELDS 3 CUPS
One half of a 10-ounce package frozen chopped spinach, thawed
Two 13¾-ounce cans artichoke hearts, drained and mashed ½ cup mayonnaise
½ cup sour cream
1½ cups grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 350 degrees. Drain all water from spinach. Mix all in gredients and bake in greased casserole for 30 to 40 minutes. Serve with butter crackers or bagel chips.
The Lady & Sons
Shrimp Butter
YIELDS APPROXIMATELY 4 CUPS
½ pound (2 sticks) butter, at room temperature
1 tablespoon sherry
½ teaspoon lemon zest
1 teaspoon House Seasoning (see page 160)
Juice of ½ lemon Cayenne pepper to taste
Two 3-ounce packages cream cheese, softened
2 tablespoons chopped onion
1 pound shrimp, shelled, deveined, and cooked
Add all ingredients except shrimp to a food processor. Process until well mixed. Drop in shrimp and process until either pureed or chopped to desired consistency. (This recipe can be pureed to the consistency of butter or left with chunky pieces of shrimp.) Serve on crackers as an appetizer. It is also wonderful served on top of hot grits. (If served with grits, sprinkle grated Cheddar cheese over grits and shrimp butter.)
Italian Roasted Red Peppers
SERVES 8
4 large red bell peppers
cup olive oil
2 to 3 cloves garlic, minced
1 tablespoon dried basil, or ½ bunch fresh snipped, cleaned basil 2 teaspoons salt, or to taste
Pinch of sugar
Ground black pepper to taste
Preheat oven to 450 degrees. Wash red bell peppers and bake until skin is charred; turn periodically to ensure that the skin blackens on all sides. Remove peppers from oven and put into a paper sack. Fold the top of the sack over. Allow peppers to steam in the sack for 30 minutes to 1 hour. Peel the skin from the peppers; pull the peppers into strips, allowing the juice to drip into the bowl where the peppers will go. Toss the peppers with olive oil, minced garlic, basil, salt, sugar, and pepper. Let stand for several hours. Serve peppers on slices of Italian bread or as a side dish.
Southwestern Dip
YIELDS 3 TO 4 CUPS
One 16-ounce can refried beans
One 8-ounce package cream cheese
2 large tomatoes, diced
One half of a 1½-ounce package of dried taco seasoning
One 6-ounce carton prepared avocado dip (see Note next page) One 4-ounce can chopped ripe olives
1 small onion, chopped
One 4½-ounce can chopped green chilies
Layer ingredients in a 9 × 13-inch dish in the order given. Chill for several hours. Serve with tortilla chips.
NOTE: In place of the prepared mix, you may substitute 2 medium ripe avocados, mashed and mixed with 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
Pickled Okra Sandwiches
YIELDS 20 TO 24 WHOLE SANDWICHES
One 24-ounce loaf sliced white bread
One 8-ounce package cream cheese, softened One 16-ounce jar pickled okra
1 cup finely chopped fresh parsley
Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich (I like to use my fingers to spread the cream cheese). Roll sandwich in finely chopped parsley. Cut in half, if desired.
Herbed Cream Cheese Round
YIELDS 4 CUPS
Two 8-ounce packages cream cheese, softened
1 cup chopped fresh parsley
¾ cup grated Parmesan cheese
¼ cup chopped pine nuts
2 cloves garlic, crushed 1 tablespoon dried basil
¼ teaspoon salt
⅛ teaspoon pepper
⅓ cup olive oil
2 tablespoons butter, melted
2 tablespoons boiling water
Shape cream cheese into a 5½-inch circle on serving dish, making a slight well in center of circle; set aside. Combine parsley with rest of ingredients. Mix well. Spoon onto crea
m cheese round; garnish with fresh basil sprigs if desired. Cover and chill at least 2 hours. Serve with crackers or toasted pita triangles.
Quick Guacamole-Spinach Dip
YIELDS 2 CUPS
1 package dry guacamole dip mix (found in produce departments)
One 8-ounce container soft cream cheese One 10-ounce package frozen chopped spinach, thawed
1 large tomato, finely chopped
Combine guacamole mix and cream cheese. Squeeze excess liquid from spinach. Add to cheese mixture. Add tomato. Mix well to combine. Serve with tortilla chips.
Garlic Cheese Spread
YIELDS 2 CUPS
One 8-ounce package cream cheese
One 8-ounce jar Cheez Whiz
¾ teaspoon garlic powder, or to taste ⅛ teaspoon seasoned salt
⅛ teaspoon pepper
Combine all ingredients and beat with hand mixer for 2 minutes or until smooth. Serve with freshly toasted French bread.
Creamy Roquefort Dip
YIELDS 2 CUPS
This also makes a wonderful dressing for salads.
½ cup crumbled Roquefort cheese
One 3-ounce package cream cheese, softened
½ cup mayonnaise 1 tablespoon lemon juice
1 tablespoon wine vinegar
½ cup sour cream
Blend Roquefort and cream cheese until smooth. Mix in remaining ingredients. Beat well. Chill for 2 hours. Serve with vegetable crudité.
Strawberry Cheese Ring
SERVES APPROXIMATELY 20
I've heard this was our governor and later president Jimmy Carter's favorite cheese dish. His First Lady, Rosalynn Carter, has been credited for making this a famous Southern favorite.
16 ounces sharp Cheddar cheese, grated
One 3-ounce package cream cheese, softened
¾ cup mayonnaise 1 small onion, chopped
1 cup chopped pecans or walnuts
½ teaspoon garlic salt or powder
Cayenne pepper to taste
1 cup strawberry preserves
Combine all ingredients except preserves in a food processor or electric mixer. Mix thoroughly and refrigerate for 2 to 3 hours. Scoop mixture onto a platter. Use your hands to mold mixture into a ring formation (I suggest placing a sheet of wax paper between your hands and the mixture to prevent melting and stickiness). Spread strawberry preserves in center of ring and serve with some good, buttery crackers.
Black Bean Salsa
SERVES 12
Two 15-ounce cans black beans, rinsed and drained
One 17-ounce package frozen whole-kernel corn, thawed
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped (optional) 1 small onion, chopped
⅛ to ¼ cup chopped fresh cilantro
3 to 4 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper to taste
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.
Bobby's Pimento Cheese
YIELDS APPROXIMATELY 2½ TO 3 CUPS
This is my son Bobby's own recipe for pimento cheese. It is a definite favorite.
One 3-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
½ cup mayonnaise ½ teaspoon House Seasoning (see page 160)
2 to 3 tablespoons mashed pimentos
1 teaspoon grated onion (optional) Cracked black pepper to taste
With an electric mixer, beat cream cheese until fluffy. Add remaining ingredients and beat until well blended.
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Soups and Salads
SOUPS
She Crab Soup
Roasted Red Pepper Soup
Oyster Stew
White Bean Chili
Shrimp Bisque
Sherried Avocado Bouillon
The Lady's Chicken Noodle Soup
Creamy Cheddar Soup
Sausage and Lentil Soup
Shrimp or Lobster Bisque
Confederate Bean Soup
Cream of Artichoke Soup
Tomato Dill Soup
SALADS
Orange Walnut Salad with Sweet-and-Sour Dressing
Jamie's Chicken Salad
Southern Shrimp Salad
Georgia Cracker Salad
The Lady's Coleslaw
Oriental Chicken Salad
The Lady's Warm Potato Salad
Potato-Egg Salad
Cranberry Salad
Black-Eyed Pea Salad
Esther's Dill Coleslaw
Avocado Chicken Salad
Cornucopia Salad
Broccoli Salad
Roasted Beet Salad
She Crab Soup
SERVES 8
This is a traditional favorite down here. We try to use female crabs, but you can use either male or female.
One 2-pound fish head (preferably grouper), eyes, gills, and scales removed
1 medium onion, peeled
2 ribs celery, including tops
½ teaspoon salt
½ teaspoon white pepper
¾ cup chopped green onion, with tops
2 teaspoons minced garlic
4 tablespoons (½ stick) butter 3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pound crabmeat, picked free of
shell ¼ cup sherry
½ teaspoon lemon-pepper seasoning
1 cup freshly grated Parmesan cheese
½ cup chopped fresh chives
To make fish stock, combine fish head, whole onion, celery, salt, and white pepper in a large pot. Cover with 4½ cups of water. Bring pot to a boil, reduce heat, cover pot, and cook for 30 minutes. Remove fish from pot and allow to cool. Separate fish into pieces that resemble picked crabmeat and set aside. Discard celery and onion from stock. Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in fish and crabmeat. Add sherry and lemon-pepper seasoning. Simmer until piping hot; adjust seasoning (sherry, garlic, salt, and pepper) to taste. Serve in bowls topped with cheese and chives.
The Lady & Sons
NOTE: You may freeze leftover fish stock for future use. If you wish, you may skip preparing the fish stock and substitute 2 cups chicken stock.
Roasted Red Pepper Soup
SERVES 3 TO 4
medium onion, chopped
tablespoons butter
4 cloves garlic, minced
2 large red bell peppers, roasted and chopped 2 tablespoons chopped fresh thyme
Salt and pepper to taste
½ cup white wine
2 cups chicken stock
1 cup heavy cream
Over medium heat, sauté onion in butter until soft. Add garlic, red pepper, thyme, salt, and pepper. Add wine and scald. Lower heat and add chicken stock and cream. Cook 3 to 5 minutes and remove from heat. Put in blender and blend until smooth. Return to saucepan and cook for 5 minutes over medium heat. Serve immediately.
Oyster Stew
SERVES 4 TO 5
2 green onions, chopped
2 tablespoons butter
12 ounces fresh raw oysters, undrained
1 quart half-and-half or whole milk ¼ teaspoon salt
¼ teaspoon white pepper
⅛ teaspoon cayenne pepper
Sauté onion in butter until tender. Add remaining ingredients. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers.
White Bean Chili
SERVES 10 TO 15
1 pound dried navy beans
6 cups chicken stock
4 tablespoons (½ stick) butter
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1 tablespoon minced garlic
¾ cup diced onion
1½ green chilies (fresh or canned), chopped
1 pound skinless boneless chicken breast, finely chopped 1½ tablespoons ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
¾ teaspoon white pepper
½ bunch cilantro, chopped
Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and sauté garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1½ hours. Serve with corn bread.
Shrimp Bisque
SERVES 6 TO 8
One 10¾-ounce can condensed cream of mushroom soup
One 10¾-ounce can condensed cream of chicken soup
Two 12-ounce cans evaporated milk 2 tablespoons butter
½ pound cooked shrimp, peeled, deveined, and chopped
Dash of Worcestershire sauce
Dash of Tabasco
¼ cup sherry, or to taste
In top of double boiler, heat soups, milk, and butter over boiling water. Add shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temperature. Great served plain or over steamed rice.
Sherried Avocado Bouillon
SERVES 6
Two 10¾-ounce cans condensed beef broth
1⅓cups water
¼cup sherry 2 tablespoons chopped fresh parsley
Salt and pepper to taste
1 medium avocado, peeled and finely diced
Heat broth and water to boiling. Add sherry and parsley and season to taste with salt and pepper. Remove from heat and stir in avocado. Pour at once into heated bouillon cups. Garnish with avocado slices, if desired.