Kopy Kat Recipes - T

The Lady and Sons Perfect Scrambled Eggs

8 eggs
2 heaping tablespoons sour cream
1 tablespoon water
Salt and freshly ground black pepper
2 tablespoons butter
1/2 to 3/4 cup grated Cheddar cheese

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally.

Stir in the cheese. Cook until you reach desired consistency. Serve hot with country ham and biscuits. Makes 4 servings

The Lady and Sons Lemon Cheesecake

Cake
1 cup (2 sticks) butter — at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Filling
8 egg yolks
1 cup granulated sugar
1/4 cup (1/2 stick) butter
Juice and grated zest of 3 lemons
1 recipe 7-Minute Frosting, without the coconut

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour.

Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto the counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

Meanwhile, place filling ingredients in top of double boiler over boiling water (don?t let top pan touch the water). Cook and stir until mixture begins to gel or thicken. Remove from heat, allow to cool, and spread between cake layers. Frost top and sides of cake with 7-Minute Frosting, omitting coconut.

The Lady and Sons 7-Minute Frosting

1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoon pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan (if this happens, it could cause your frosting to become grainy).

Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla extract, and frost top and sides of cake.

The Lady and Sons Hush Puppies

6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Using a deep pot, preheat oil for frying to 350 degrees. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion.

In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil.

Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Makes 35 hush puppies

The Lady and Sons Hot Buffalo Wings

Creamy Roquefort Dip
1/2 cup Roquefort cheese, crumbled
3 teaspoons cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours. Using a fryer or a large pot, heat oil to 350 degrees. Deep fry the wings until golden and crispy, approximately 10 minutes.

In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip. Makes 4 to 6 servings

The Lady and Sons Hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal, or you may use a cornmeal mix such as Aunt Jemima?s
2 eggs
1 tablespoon granulated sugar
1/2 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil or butter for frying

Mix all ingredients well except for the frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on the other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days. Makes 17 cakes

The Lady and Sons Grits

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter

In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.

Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal. Makes 4 servings

The Lady and Sons Gooey Butter Cake

Cake
1 (18 1/4 ounce) box yellow cake mix
1 egg
8 tablespoons butter, melted

Filling
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar

Preheat oven to 350 degrees. Combine first three ingredients and mix well. Pat into a lightly greased 13 x 9-inch baking pan.

Prepare filling: Beat cream cheese until smooth. Add eggs and vanilla extract. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake 40 to 50 minutes. You want the center to be a little gooey, so do not overbake.

Note: Dip your fingers into the pan that you melted the butter in to grease your hands before patting bottom layer into pan. This will keep your hands from sticking to the dough.

The Lady and Sons Fried Spare Ribs

2 teaspoons House Seasoning
1/2 teaspoon seasoned salt
1 small slab port ribs, 4-5 pounds (have the butcher crack them)
1 cup all-purpose flour
6 cups vegetable oil

Sprinkle the seasonings on both sides of the ribs, rubbing them thoroughly into the meat. Cut the slab into individual ribs. Roll each rib into flour, and shake off the excess. Drip the ribs, a few at a time, into hot, deep oil, and cook for 14 to 15 minutes. Drain on paper towels. Serve with barbecue sauce for dipping.

The Lady and Sons House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix well and store in a shaker.

The Lady and Sons Famous Chicken Pot Pie

1 (3 pound) chicken, cut up
1 medium onion, quartered
3 stalks celery, cut into chunks
2 carrots, chunked
3 bouillon cubes
2 quarts water
2 teaspoons Lady?s House Seasoning

Roux
3/4 cup flour
1/2 cup butter

Filling
1/2 cup onion, finely diced
1 teaspoon fresh garlic, finely chopped
2 carrots, finely diced
1 quart heavy cream
1 1/2 cups frozen green peas
3 cups chicken stock
Dash fresh ground nutmeg (optional)
Salt and pepper to taste

Pastry Dough
1 package Pepperidge Farm Puff Pastry Sheets
1 egg, beaten

Wash and cut up chicken. Place chicken, onion, carrots, celery, water, bouillon, salt and pepper in a sauce pot. Cook over medium heat until chicken is done and stock is reduced by about one half. Remove chicken. Allow to cool.

When cool to the touch, remove skin, bones, veins and cartilage. Cut chicken into chunks. Drain and reserve stock and discard vegetables.

Toss in peas and chicken. Add nutmeg (if desired) Simmer for 15 to 20 minutes. If filling is too thick, thin with a little additional chicken stock. Remove from heat and add salt and pepper if needed. Pour chicken pie filling into an appropriate size casserole dish.

Remove puff pastry from freezer and allow to thaw. Brush pastry with egg wash and cut into strips approximately 1 to 1/ 1/4 inch wide. Lattice crust on top of pie filling. Allow a small amount of the crust to overlap on sides of pan. Place in pre-heated 350 degree oven. Bake until puff pastry is golden brown and done, approximately 30 minutes.

The Lady and Sons Cream Cheese Filled Biscuits

2 cups biscuit mix (suggested: Bisquick)
3 ounces cream cheese
Milk, to moisten
Flour

Preheat oven to 375 degrees. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don't knead too much or your biscuits will be tough.

Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes. Makes 8 to 10 servings

The Lady and Sons Country Ham and Red-Eyed Gravy

1 (3 pound) country ham, store bought, sliced
2 tablespoons fat from the ham
1/2 cup coffee
2 tablespoons butter
1 beef bouillon cube (optional)
Grits (recipe follows)

Heat a skillet over medium-high heat. Add the fat from the ham and render. When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides.

Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.

Add the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks on grits. Makes 4 servings

The Lady and Sons Grits
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter

In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.

Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal. Makes 4 servings

The Lady and Sons Cornbread

Cornbread
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

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

To serve, cut into desired squares and serve with butter.

The Lady and Sons Collard Greens

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House Seasoning
1 tablespoon seasoned salt
1 tablespoon Texas Pete hot sauce
1 large bunch collard greens
8 tablespoons (1 stick) butter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, House Seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour. In the meantime, wash collard greens thoroughly.

Remove the thick stem that runs down the center of the greens by holding the leaf in your left hand and stripping the leaf down with your right hand (the tender young leaves in the heart of the collards don?t need to be stripped).

Stack 6 to 8 stripped leaves on top of each other, roll up, and slice into 1/2-to 1-inch-thick slices. Place greens in pot with cooked smoked meat. Add butter after greens. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.

The Lady and Sons Chocolate Bourbon Pecan Cake

Filling
8 1/2 (1 ounce) semisweet chocolate squares
1/2 cup butter
3 eggs, separated
1/2 cup granulated sugar
1/4 cup bourbon
1/4 cup flour
1 1/2 cups chopped pecans

Ganache
1 cup heavy cream
1 1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan. Melt the chocolate and butter in a small bowl over a double boiler. Remove from heat, and set pot aside leaving the bowl on top of pot.

Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl. Place bowl over slightly simmering water, and whisk until yolks reach 140 degrees. Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage. Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture. Mix flour with pecans and fold into chocolate mixture.

Using an electric mixer, beat egg whites and 1/2 of the remaining sugar to form soft peaks, then fold into chocolate mixture. Pour batter into prepared pan and bake for 20 to 25 minutes. Allow cake to cool in pan and then place in the freezer for at least 2 hours. Once it's frozen, remove sides of springform pan. Invert cake onto a wire rack and remove bottom of springform pan.

Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl. Whisk until completely smooth. Set wire rack with cake on top of sheet pan. Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary. Gently jiggle wire rack to help drain excess ganache. Remove cake from wire rack with spatula and place on a serving plate. Makes 10 to 12 servings

The Lady and Sons Butter Beans and Okra

1 ham hock (about 1/2 pound) - break it down with a knife, if possible
2 quarts water
1 (16 ounce) package frozen butter beans or fresh butter beans
2 tablespoons butter
1/2 teaspoon House Seasoning
1/4 teaspoon seasoned salt
1/2 teaspoon Texas Pete hot sauce
Okra pods, fresh or frozen

Put the ham hock in a stockpot and add the water. Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours. The longer you cook the hock, the stronger your stock will be.

When the meat is done you may find that you need to add more water (sometimes I need 2 cups more). Add the beans, butter, House Seasoning, seasoned salt and hot sauce, and return the liquid to a boil. Reduce the heat, cover and cook over low heat for 20 to 30 minutes, or until the beans are done to your liking.

To make your beans extra special, drop pods of fresh or frozen okra in the pot for the last 10 to 15 minutes of cooking time.

The Lady and Sons Angel Pie

4 egg whites, room temperature
1 1/3 cups granulated sugar
2 teaspoons cornstarch
2 teaspoons white vinegar
3/4 teaspoon vanilla extract

Filling
1 (2 ounce) square unsweetened chocolate
4 egg yolks
1/2 cup granulated sugar
1/8 teaspoon salt
2 tablespoons water
1 cup heavy cream, whipped

To finish
1 cup heavy cream, whipped
Chocolate shavings

Preheat oven to 450 degrees. Grease a 9-inch pie pan. To make the meringue, beat egg whites with a hand held electric mixer until soft peaks form. In a separate bowl, mix the sugar and cornstarch together, then add 2 tablespoons at a time to the egg whites, beating well between each addition.

After the third addition, add the white vinegar. Before the last addition, add the vanilla extract. Place into the pie shell and press against sides to form a pie crust. Place in oven and turn off oven heat. Leave pie in oven at least 3 hours.

For filling, melt chocolate in a bowl over a double boiler. In another bowl, beat the yolks, sugar, salt, and water thoroughly. Stir mixture into melted chocolate. Cook mixture over double boiler stirring constantly until very thick.

Cool mixture completely. Fold chocolate mixture into whipped cream. Pour into cooled shell and chill overnight. Top with remaining whipped cream and garnish with chocolate shavings. Makes 6 to 8 servings

The Lady and Sons Beer-Battered Fried Shrimp

1 cup beer
1 cup all-purpose flour
1/2 teaspoon salt
Oil, for frying
21 to 25 large shrimp, peeled with tails left on

Preheat a fryer or a deep pot halfway filled with oil to 350 degrees. In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours. Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes. Drain shrimp on paper towels. Makes 4 servings

The Lady and Sons Lasagna

Sauce
2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup chopped, fresh parsley leaves
11/2 teaspoons Italian Seasoning
11/2 teaspoons The Lady's House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 pounds ground beef
6 to 9 Long strips lasagna noodles
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
1 cup Gruyere cheese, grated
1 cup Swiss cheese, grated
2 cups cheddar, grated
1 (8-ounce) package cream cheese
1 cup mozzarella, grated

To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat.

Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water.

Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves. Preheat oven to 350 degrees.

To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce.

Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Makes 8 servings

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Makes 1 1/2 cups

The Lady and Sons Oatmeal Cookies

1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color.

Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture.

Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet and bake for 12 to 15 minutes. Makes 5 dozen cookies

The Lady and Sons Georgia Cracker Salad

1 (4 ounce) packet saltine crackers
1 large tomato, chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard-cooked egg, chopped
Salt and freshly ground black pepper to taste

Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper. Makes 4 servings

Trapper Tom's Inn Chicken Pot Pie

5 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, chopped
1/3 cup flour
2 cups chicken stock
Salt and fresh ground black pepper
2 cups chopped, cooked chicken
3/4 pound button mushrooms, sliced
2 tablespoons crumbled sage
2 frozen puff pastry squares
Water to moisten pie edge

In a medium saucepan, melt butter over medium heat. Cook onion until tender, add garlic, and saute for 1 minute. Add flour and cook, stirring, for about 1 minute without browning.

Add chicken stock and cook, stirring, until sauce thickens. Add salt and pepper to taste. Stir in chicken, mushrooms, and sage, remove from heat and set aside. Preheat oven to 375 degrees.

To assemble pie: Roll out 1 pastry square to about 1/8 inch thick and place into a 2-quart square baking dish. Edges should extend over sides; moisten them with water. Add chicken filling. Roll out second pastry square to the size of the baking dish and place over top. Crimp edges together. Make 4 slashes in top. Bake for 1 hour. Serves 4