"The Lady"s Chicken Noodle Soup SERVES 8 TO 10.
One 2- to 3-pound fryer, cut up 3 quarts water 1 onion, peeled 1 to 2 teaspoons Italian seasoning 1 teaspoon lemon-pepper seasoning 1 teaspoon lemon-pepper seasoning 3 cloves garlic, minced 4 bay leaves 3 chicken bouillon cubes Salt and pepper to taste
Add all ingredients to a pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside. For the next step, you will need: 2 cups sliced carrots 2 cups sliced celery, with leafy green tops 2 cups uncooked egg noodles 3 tablespoons minced fresh parsley cup grated Parmesan cheese (optional) cup grated Parmesan cheese (optional) cup heavy cream (optional) cup cooking sherry Salt and pepper to taste
Bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, parsley, cheese, cream, and sherry. Cook for another 2 minutes. Adjust seasoning if needed by adding salt and pepper. Enjoy along with a nice hot crusty loaf of French bread. If you are watching calories, you may leave out the cheese and cream.
[image]The Lady & Sons Creamy Cheddar Soup SERVES 3 TO 4.
1 small onion, chopped 2 large pimentos, chopped 3 tablespoons b.u.t.ter 3 tablespoons all-purpose flour 1 cups chicken stock 1 cups half-and-half 1 cups half-and-half cup grated sharp Cheddar cheese Salt and ground black pepper to taste Dash of cayenne pepper (optional)
In a saucepan, saute onion and pimentos in b.u.t.ter for 5 to 7 minutes. Blend in flour. Add stock and half-and-half. Cook until thick. Add cheese and stir until melted. Add salt and black pepper to taste, and cayenne if desired.
Sausage and Lentil Soup SERVES 8 TO 10.
2 tablespoons olive oil 1 pound sausage (chorizo, Polish, etc.) 7 ounces smoked ham, shredded 2 large onions, chopped 1 large green bell pepper, chopped 1 medium carrot, diced 2 cloves garlic, minced teaspoon ground c.u.min teaspoon dried thyme teaspoon dried thyme 1 bay leaf 8 to 9 cups chicken stock One 16-ounce can peeled tomatoes, crushed pound dried lentils (1 cups) 12 large spinach leaves, cut into small pieces Salt and pepper to taste
Heat olive oil in a large saucepan over medium heat. Add sausage and cook until done. Remove sausage and place on a platter, allowing time to cool. When cool, slice sausage into -inch slices. Discard all but 2 tablespoons of drippings from pan. Reheat drippings and add ham, onion, green pepper, and carrot to the saucepan. Cover and cook over medium heat for 15 minutes. Stir in garlic, c.u.min, thyme, and bay leaf. Cover and cook for 5 more minutes. Add chicken stock, sliced sausage, tomatoes, and lentils. Cover and cook over low heat for 2 hours. As soup cooks, skim off fat that rises to the top. After 2 hours turn off heat and discard bay leaf. Add spinach, salt, and pepper and let stand for 2 to 3 minutes before serving.
Shrimp or Lobster Bisque SERVES 4 TO 5.
8 ounces cooked shrimp or lobster meat 2 tablespoons sherry, plus additional to taste Pinch of thyme 3 to 4 green onions with tops, chopped 2 tablespoons b.u.t.ter One 10-ounce can condensed tomato soup One 10-ounce can condensed tomato soup 1 soup can measure of milk One 10-ounce can condensed cream of mushroom soup 1 soup can measure of heavy cream Chopped fresh parsley, for garnish
Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 tablespoons of sherry and the thyme. Saute onions in b.u.t.ter until soft. Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes. In a separate bowl, combine tomato soup with milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster saute. Simmer over low heat for 3 to 5 minutes. Add more sherry to taste. Cool, then mix in blender until thick and smooth. To serve, reheat in a double boiler. Add more sherry to taste and garnish with chopped parsley.
Confederate Bean Soup SERVES 3 OR 4.
This is a great soup to make when you find yourself with leftover baked beans. If you don"t have leftovers, Bush"s canned baked beans work wonderfully.
pound Hillshire Farms smoked sausage, sliced in rounds Vi inch thick 2 slices bacon, diced 1 clove garlic, minced 1 medium onion, diced green bell pepper, diced (optional) 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 2 cups leftover baked beans, or one 16-ounce can Bushes Baked Beans 1 cups half-and-half
Saute sausage, bacon, garlic, onion, and pepper (if desired) in b.u.t.ter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-and-half. Increase or decrease half-and-half for preferred thickness. Serve with piping-hot corn bread.
[image]The Lady &Sons Cream of Artichoke Soup SERVES 6.
Two 13 -ounce cans artichoke hearts, chopped I cups chicken stock 1 cup chopped onion 4 tablespoons ( stick) b.u.t.ter One 10 -ounce can condensed cream of mushroom soup One 10 -ounce can condensed cream of mushroom soup cup heavy cream Salt and pepper to taste
Bring artichokes and chicken stock to a boil. In a saucepan, saute onion in b.u.t.ter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.
[image]The Lady & Sons Tomato Dill Soup SERVES 6.
3 cups peeled and diced fresh tomatoes (or one 28-ounce can) medium onion, chopped cups chicken stock 1 teaspoon chopped garlic to cup white wine 1 teaspoon lemon-pepper seasoning 3 tablespoons chopped fresh dill 3 tablespoons chopped fresh dill cup heavy cream cup chopped fresh parsley cup grated Parmesan cheese Salt and coa.r.s.ely ground black pepper to taste
In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender. Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.
[image]The Lady & Sons Orange Walnut Salad with Sweet-and-Sour Dressing SERVES 10 TO 12.
SALAD.
3 small heads Bibb lettuce, cleaned and torn into bite-size pieces 1 pounds fresh spinach, cleaned and torn into bite-size pieces 3 oranges, peeled, sectioned, and seeded medium red onion, sliced and separated into rings medium red onion, sliced and separated into rings cup coa.r.s.ely chopped walnuts 3 teaspoons b.u.t.ter
Combine lettuce, spinach, oranges, and onion in a large bowl. In a saucepan, saute walnuts in b.u.t.ter until lightly browned. Add to lettuce mixture. Toss with Sweet-and-Sour Dressing.
SWEET-AND-SOUR DRESSING.
1 cups vegetable oil cup vinegar cup sugar 1 teaspoons salt 1 teaspoons celery seed 1 teaspoons celery seed 1 teaspoons dry mustard 1 teaspoons paprika 1 teaspoons grated onion
Combine all ingredients in a jar. Chill. Shake and serve over salad.
Jamie"s Chicken Salad SERVES 6 TO 8.
This is my son Jamie"s recipe. It"s the best! For a little variation, try adding walnuts and canned mandarin oranges or grapes for a Hawaiian taste.
One 2- to 3-pound chicken Salt and pepper to taste 1 onion, quartered ribs plus 1 cup chopped celery 4 hard-boiled eggs, chopped 2 teaspoons Janets Krazy Mixed-Up Salt cup mayonnaise cup mayonnaise teaspoon lemon-pepper seasoning teaspoon pepper to 3 tablespoons chicken stock
Put the chicken in a large stockpot along with salt, pepper, onion, and celery stalks. Boil chicken until well done. Reserve stock. Remove chicken from pot. Cool; remove skin and bones. Dice the chicken and combine it with chopped celery and eggs in a large bowl. Add remaining ingredients and mix well.
[image]The Lady & Sons Southern Shrimp Salad SERVES 6.
2 tablespoons Jane"s Krazy Mixed-Up Salt teaspoon coa.r.s.ely ground black pepper teaspoon coa.r.s.ely ground black pepper 2 tablespoons sugar teaspoon lemon-pepper seasoning 1 tablespoon white vinegar
In food processor, gently process bell pepper, onion, carrot, and pars ley, being careful not to overprocess (don"t let mixture become mushy). Cut up half the cabbage into chunks and place in food proces sor. Process lightly (once again, don"t let cabbage become mushy). Thinly slice remaining cabbage. Mix the cabbage together, adding the processed vegetables. Mix remaining ingredients together and allow to stand for a few minutes. Pour over slaw ingredients and toss. Chill for at least an hour.
[image]The Lady & Sons Oriental Chicken Salad SERVES 6.
4 cooked skinless boneless chicken b.r.e.a.s.t.s, diced 1 cups bean sprouts 1 cups snow peas cup chopped green onion cup vegetable oil 5 teaspoons soy sauce 1 teaspoon ground ginger 1 teaspoon ground ginger teaspoon salt teaspoon sugar cup chopped celery One 8-ounce can sliced water chestnuts, drained
Combine chicken, bean sprouts, peas, and scallions. Make dressing using oil, soy sauce, ginger, salt, and sugar. Add to chicken mixture. Add celery and water chestnuts and mix well. Serve chilled.
"The Lady"s Warm Potato Salad SERVES 10 TO 12.
8 medium red potatoes cup chopped fresh parsley cup chopped green onion tops 1 cup chopped celery 3 hard-boiled eggs, chopped cup chopped bell pepper cup diced pimento teaspoon lemon-pepper seasoning teaspoon lemon-pepper seasoning tablespoons Jane"s Krazy Mixed-Up Salt 1 tablespoon Dijon mustard cup mayonnaise 1 cup sour cream
Boil potatoes with skins on for 10 to 15 minutes, until tender. Let cool just to the touch and cut into cubes. In a large bowl, combine remaining ingredients. Add potatoes. Mix gently and serve at room temperature.
[image]The Lady & Sons Potato-Egg Salad SERVES 8 TO 10.
6 cups diced new potatoes cup Italian salad dressing 1 teaspoon salt 1 cup diced celery cup sliced green onions with tops 4 hard-boiled eggs, chopped 4 hard-boiled eggs, chopped 1 cup mayonnaise cup sour cream 1 teaspoon dry mustard teaspoon horseradish
Boil potatoes with skins on for 15 to 20 minutes or until tender. Pour salad dressing over warm potatoes. Chill for about 2 hours. Mix remaining ingredients and fold into potato mixture.
Cranberry Salad SERVES 7 TO 8.
One 4-ounce can crushed pineapple One 3-ounce package black cherry Jell-O 6 ounces raw cranberries, rinsed 6 ounces raw cranberries, rinsed 1 cup broken pecans cup sugar
Drain pineapple and reserve juice. Add juice to cup hot water and heat to boiling. Soften Jell-O in cup cold water. Dissolve softened Jell-O in hot water-juice mixture. Let cool until it starts to set; don"t let the Jell-O harden. don"t let the Jell-O harden. Put cranberries through a grinder. Add ground berries, pineapple, nuts, and sugar to cooled Jell-O mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set. Put cranberries through a grinder. Add ground berries, pineapple, nuts, and sugar to cooled Jell-O mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set.
Black-Eyed Pea Salad SERVES 8.
cup olive oil cup balsamic vinegar cup sugar 3 cups black-eyed peas, cooked 1 red bell pepper, seeded and diced cup chopped green onion with tops 1 large tomato, diced 1 tablespoon minced fresh thyme 1 tablespoon minced fresh thyme tablespoon minced fresh rosemary 4 tablespoons minced fresh parsley tablespoons minced fresh oregano 1 large banana pepper (mild), seeded and diced 1 hot green pepper, seeded and diced (optional)
Mix olive oil, vinegar, and sugar together and pour over the rest of ingredients. Mix well and chill. Use a slotted spoon to serve.
[image]The Lady & Sons Esther"s Dill Coleslaw SERVES 6 TO 8.
Esther Shaver owns one of the best bookstores in town. Her store, E. Shaver"s, was one of the first places to carry my cookbook. Not only is her store great, but so is her coleslaw!
1 small head cabbage, shredded cup finely chopped Vidalia onion cup Hidden Valley Ranch b.u.t.termilk salad dressing (made as per directions on the dry mix) cup shredded carrots cup shredded carrots 2 tablespoons chopped fresh dill