Southern/Cajun Cuisine

Succotash

1 smoked ham hock (about 1-1/2 pounds)
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen lima beans, thawed
1 can (15-1/2 ounces) black-eyed peas, drained
1 package (10 ounces) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1 teaspoon rubbed sage
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 cup sliced fresh or frozen okra

In a Dutch oven or large saucepan, simmer ham hock in water for 1-1/2 hours or until tender. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.)

Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, 15 minutes longer. Discard bay leaf before serving. Makes 12-16 servings.

Black-Eyed Pea Sausage Stew

1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
1 small onion, chopped
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1-1/2 cups frozen corn, thawed

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth and seasonings.

Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through. Makes 6 servings.

Chicken-and-Sausage Gumbo

2 red onions, sliced
1 (10 oz.) package frozen cut okra, thawed
1 large yellow bell pepper, seeded and chopped
4 ribs celery with leaves, sliced
3/4 cup finely chopped, fresh flat-leaf parsley
4 garlic cloves, thinly sliced
2 bay leaves
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
12 chicken thighs
1 pound cooked andouille sausage or kielbasa, sliced 1/2 inch thick
1/3 cup vegetable oil
2/3 cup all-purpose flour
6 cups chicken broth
1 (6 oz.) can tomato paste
1 (14 to 16 oz.) can whole peeled tomatoes, drained and chopped
1/2 cup minced scallion greens
2 tablespoons distilled white vinegar, or to taste
12 cups cooked white rice

In a large bowl, stir together onions, okra, bell pepper, celery, 1/4 cup parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set aside.

In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side; transfer to a large bowl. Cook sausage in Dutch oven over medium heat, stirring constantly until lightly browned, about 6 minutes; transfer to bowl with chicken.

Pour fat from Dutch oven into a glass measure and add enough vegetable oil to equal 2/3 cup. Pour into Dutch oven and heat over medium-low heat, scraping up any browned bits. Gradually whisk in flour and cook, stirring frequently, until it is a very dark, rich brown, about 30 minutes; be careful not to burn it.

Add broth all at once and scrape up any browned bits. In another bowl, blend tomato paste with 2 cups water and stir into broth with chopped tomatoes. Add reserved vegetables, chicken and sausage. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, until thickened.

Stir in remaining 1/2 cup parsley, scallion greens and vinegar and cook, stirring, for 5 minutes. Remove Dutch oven from heat, cover and let stand for 10 minutes. Discard bay leaves. Serve gumbo on top of rice in bowls. Makes 8 servings

Brunswick Stew

2 quarts water
1 (3 1/2-pound) whole chicken, cut up
1 (15-ounce) can baby lima beans, undrained
1 (8-ounce) can baby lima beans, undrained
2 (28-ounce) cans whole tomatoes, undrained and chopped
1 (16-ounce) package frozen baby lima beans
3 medium potatoes, peeled and diced
1 large yellow onion, diced
2 (15-ounce) cans cream-style corn
1/4 cup sugar
1/4 cup butter or margarine
1 tablespoon salt
1 teaspoon pepper
2 teaspoons hot sauce

Bring 2 quarts water and chicken to a boil in a Dutch oven; reduce heat, and simmer 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.) Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven, reserving beans; add tomato to Dutch oven.

Bring to a boil over medium-high heat; cook, stirring often, 40 minutes or until liquid is reduced by one-third. Skin, bone, and shred chicken. Mash reserved beans with a potato masher.

Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes. Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour. Makes 3 1/2 quarts

Jambalaya

2 teaspoons vegetable oil
1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped smoked turkey sausage (about 4 ounces)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
2 3/4 cups fat-free, less-sodium chicken broth
2 teaspoons paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 pound large shrimp, peeled, deveined, and chopped
1/4 cup thinly sliced green onions

Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally.

Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions. Makes 8 servings

Blackened Chicken

1 tablespoon paprika
4 teaspoons sugar, divided
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1-1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1-1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar

In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.

In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.

Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Makes 4 servings.

Creole Fried Rice

1 cup uncooked long-grain rice
2 cups chicken broth
1 pound skinned and boned chicken thighs
1 1/2 teaspoons Creole seasoning, divided
2 tablespoons vegetable oil
1/2 pound andouille or smoked sausage, sliced
1/2 small onion, chopped
1/2 small green bell pepper, chopped
2 garlic cloves, chopped
1 cup frozen sliced okra, thawed
3 plum tomatoes, chopped
2 green onions, sliced (green part only)

Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning.

Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender.

Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately. Makes 6 servings

Fried Okra Salad

1 1/2 cups self-rising yellow cornmeal
1 teaspoon salt
1 pound fresh okra
1 1/2 cups buttermilk
Peanut oil
1 head Bibb lettuce
1 large tomato, chopped (about 1 cup)
1 medium-size sweet onion, thinly sliced (about 3/4 cup)
1 medium-size green bell pepper, chopped
Lemon Dressing
3 bacon slices, cooked and crumbled

Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture. Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels.

Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately. Makes 6 servings

Lemon Dressing
1/4 cup fresh lemon juice
3 tablespoons chopped fresh basil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 cup olive oil

Combine first 5 ingredients in a bowl. Add oil, whisking until combined.

Frogmore Stew

5 quarts water
1/4 cup Old Bay seasoning
4 pounds small red potatoes
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears fresh corn, halved
4 pounds unpeeled, large fresh shrimp
Old Bay seasoning
Cocktail sauce

Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot. Add potatoes; return to a boil, and cook, uncovered, 10 minutes.

Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce. Makes 12 servings

Spicy Roasted Red Bell Pepper Pimiento Cheese

1 1/4 cups mayonnaise
1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
2 teaspoons finely grated onion
2 teaspoons coarse-ground mustard
1/2 teaspoon ground red pepper
2 (10-oz.) blocks sharp white Cheddar cheese, shredded
Freshly ground black pepper to taste
Assorted crackers

Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in the refrigerator in an airtight container up to 4 days. Makes 4 cups

Hoppin' John

1 (16-ounce) package dried black-eyed peas
2 large ham hocks (about 3/4 pound)
2 tablespoons bacon drippings
4 cups water
1 large onion, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon minced garlic
1 chicken bouillon cube
Hot cooked white rice

Bring dried black-eyed peas and water to cover to a boil in a Dutch oven; remove from heat, and let stand 1 hour. Drain. Remove skin from ham hocks. Chop meat from ham hocks, reserving bones. Sauté meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned.

Combine peas, meat, bones, 4 cups water, and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 1/2 hours or until peas are tender. Remove and discard bones. Serve over rice.Makes 8 to 10 servings

Pot Likker Soup

2 (1-lb.) smoked ham hocks
1 medium onion, chopped
1 medium carrot, diced
1 tablespoon vegetable oil
1 garlic clove, chopped
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (14.5-oz.) can vegetable broth
1/2 (16-oz.) package fresh collard greens, washed and trimmed
Cornbread Croutons

Bring ham hocks and 8 cups water to a boil in a Dutch oven over medium-high heat. Boil 5 minutes; drain. Reserve hocks; wipe Dutch oven clean.

Sauté onion and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half.

Add hocks, 8 cups water, salt, and crushed red pepper to onion mixture, and bring to a boil. Cover, reduce heat to low, and simmer 3 hours or until ham hocks are tender.

Remove hocks, and let cool 30 minutes. Remove meat from bones; discard bones. Transfer meat to an airtight container; cover and chill. Cover Dutch oven with lid, and chill soup 8 hours. Skim and discard fat from soup in Dutch oven. Stir in meat and vegetable broth.

Bring mixture to a boil. Gradually stir in collards. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Serve with Cornbread Croutons. Makes 6 to 8 servings

Cornbread Croutons
2 tablespoons bacon drippings or vegetable oil
1 cup self-rising white cornmeal mix
1 cup buttermilk
1 large egg
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Preheat oven to 450°. Coat bottom and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes. Whisk together 1 cup cornmeal mix, buttermilk, egg, 1/4 tsp. salt, and 1/4 tsp. pepper; pour batter into hot pan.

Bake at 450° for 15 to 17 minutes or until lightly browned. Turn out onto a wire rack; cool completely (about 30 minutes). Reduce oven temperature to 325°.

Cut cornbread into 1 1/2-inch squares. Place on a baking sheet; sprinkle with remaining salt and pepper. Bake at 325° for 30 to 35 minutes or until crisp and lightly browned. Remove to a wire rack; cool completely (about 30 minutes). Store in airtight container up to 1 day. Makes 6 to 8 servings

Black-Eyed Pea Stew

2 cups dried black-eyed peas
1 tablespoon peanut oil
3/4 cup finely chopped yellow onion
8 ounces kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
1 (10-ounce) bag prewashed mustard greens

Sort and wash peas; set aside. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.

Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.

Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves. Makes 8 servings

King Cake

1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Creamy Glaze
Purple, green, gold-tinted sparkling sugar sprinkles

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely. Makes 2 cakes

Creamy Glaze
3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk

Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency. Makes 1 1/2 cups

Hush Puppies

1 cup self-rising cornmeal mix
1/2 cup self-rising flour
1 tablespoon sugar
1 large egg
1/2 cup milk or beer
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped
Vegetable oil

Combine first 3 ingredients in a large bowl, and make a well in center of mixture. Combine egg and next 4 ingredients, stirring well; add to dry ingredients, stirring just until moistened.

Pour oil to a depth of 3 inches into a Dutch oven or large saucepan; heat to 375°. Drop batter by rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. Drain on paper towels; serve immediately. Makes 1 1/2 dozen

Nutter Butter Banana Pudding Trifle

3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter
2 teaspoons vanilla extract
5 medium-size ripe bananas
1 (1-lb.) package peanut butter sandwich cookies
2 cups sweetened whipped cream
Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.

Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired. Makes 8 to 10 servings

Collards With Red Onions

3 (16-oz.) packages fresh collard greens
2 medium-size red onions, finely chopped
2 tablespoons vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tablespoons dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon dried crushed red pepper

Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens. Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.

Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender. Makes 8 servings

Honey Peach and Blackberry Cobbler

2 1/4 cups all-purpose flour, divided
8 cups chopped peeled peaches (about 4 pounds)
1/4 cup honey
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3 cups blackberries
Cooking spray
3/4 cup granulated sugar
1 tablespoon grated lemon rind
1 teaspoon baking powder
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups buttermilk
2 tablespoons turbinado sugar

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden. Makes 12 servings

Turnip Greens and Ham Hocks

1 3/4 pounds ham hocks, rinsed
2 quarts water
2 bunches fresh turnip greens with roots (about 10 pounds)
1 tablespoon sugar

Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 1/2 to 2 hours or until meat is tender.

Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.

Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender. Makes 8 to 10 servings

Bourbon Bread Pudding

Pudding:
2 tablespoons butter, softened
4 cups milk
9 cups (1/2-inch) cubed French bread
2 cups sugar
2 teaspoons vanilla extract
4 large egg whites
1 large egg
1/2 cup raisins

Sauce:
3/4 cup sugar
6 tablespoons butter
1 large egg
1/4 cup bourbon

Preheat oven to 350°. To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside. Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread.

Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk.

Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set.

To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon. Makes 16 servings

Fried Strawberry Pies

2 cups fresh strawberries, mashed
3/4 cup sugar
1/4 cup cornstarch
1 (15-ounce) package refrigerated piecrusts
Vegetable oil
Powdered sugar

Combine first 3 ingredients in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened. Cool completely.

Roll 1 piecrust to press out fold lines; cut into 9 circles with a 3-inch round cutter. Roll circles to 3 1/2-inch diameter; moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center of each circle; fold over, pressing edges to seal. Repeat with remaining piecrust and strawberry mixture.

Place pies in a single layer on a baking sheet, and freeze at least 1 hour. Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar. Makes 18 pies

Beer-Batter Fried Pickles

2 (16-oz.) jars dill pickle sandwich slices, drained
1 large egg
1 (12-oz.) can beer
1 tablespoon baking powder
1 teaspoon seasoned salt
1 1/2 cups all-purpose flour
Vegetable oil
Spicy Ranch Dipping Sauce

Pat pickles dry with paper towels. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.

Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce. Makes 8 to 10 servings

Spicy Ranch Dipping Sauce
3/4 cup buttermilk
1/2 cup mayonnaise
2 tablespoons minced green onions
1 garlic clove, minced
1 teaspoon hot sauce
1/2 teaspoon seasoned salt
Garnish: seasoned salt

Whisk together first 6 ingredients. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks. Makes 1 cup.

Chicken-Fried Cube Steaks

2-1/2 cups all-purpose flour, divided
2 tablespoons pepper
1 to 2 tablespoons white pepper
2 tablespoons garlic powder
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
2 cups buttermilk
2 cans (12 ounces each) evaporated milk
8 beef cube steaks (4 ounces each)
Oil for frying
1 teaspoon Worcestershire sauce
Dash hot pepper sauce

In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat.

In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm.

Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and hot pepper sauce. Serve with steaks. Makes 8 servings (4 cups gravy).

Pot Roast with Dumplings

1 (3 1/2- to 4-pound) boneless chuck roast
1 tablespoon vegetable oil
1 (1-ounce) envelope dry onion soup mix
2 (10 1/2-ounce) cans beef consomme, undiluted
4 fresh thyme sprigs
3 carrots, quartered
3 parsnips, quartered
1 medium rutabaga, peeled and cut into 1-inch wedges
2 tablespoons olive oil
1/4 teaspoon pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon fresh thyme leaves
2 tablespoons butter or margarine, cut up
1 large egg
1/3 cup milk
Garnish: fresh thyme sprigs

Brown roast on all sides in hot vegetable oil in a large Dutch oven over medium-high heat; add soup mix, consommé, and thyme sprigs.

Bake, covered, at 325° for 1 hour and 30 minutes. Toss together vegetables, olive oil, and pepper. Add mixture to Dutch oven, and bake 2 hours or until vegetables are tender. Remove roast and vegetables, reserving drippings. Keep warm.

Stir together flour and next 3 ingredients in a large bowl; cut in butter with a pastry blender until crumbly. Combine egg and milk, whisking until fluffy. Add three-fourths of egg mixture to dry ingredients, stirring until dry ingredients are moistened; add remaining egg mixture, if necessary, to form a soft dough.

Pour reserved drippings through a wire-mesh strainer into a saucepan, discarding solids. Skim off fat. Bring drippings to a boil over medium-high heat; reduce heat to low.

Drop dough by heaping tablespoonfuls into drippings; cover and simmer 10 minutes or until done. Remove and serve with roast and vegetables. Garnish, if desired. Makes 8 servings

Fried Pork Chops with Cream Gravy

1 cup all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (4-ounce) boneless center-cut pork chops
1 cup nonfat buttermilk
Vegetable cooking spray
3 tablespoons vegetable oil
1 cup milk
1/4 teaspoon salt
Garnish: coarse ground pepper

Reserve 2 tablespoons flour, and set aside. Place remaining flour in a shallow dish. Combine Cajun seasoning, garlic powder, and pepper. Rub pork chops evenly on both sides with seasoning mixture.

Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray. Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown. Drain on paper towels.

Add reserved 2 tablespoons flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired. Makes 8 chops