The Lady and Sons (2 page)
Authors: Paula Deen
Hot Asparagus “Dip
Hot Crab Canapé
Mini Onion Quiches
Sausage Balls
Cheese-Stuffed Mushrooms
Sesame Chicken Strips
Oysters in the Patty Shell
Brie en Croûte #1
Brie en Croûte #2
South of the Border Mason-Dixon “Dip
Bacon Wraps
Artichoke and Spinach “Dip
Shrimp Butter
Italian Roasted Red Peppers
Southwestern “Dip
Pickled Okra Sandwiches
Herbed Cream Cheese Round
Quick Guacamole-Spinach “Dip
Garlic Cheese Spread
Creamy Roquefort “Dip
Strawberry Cheese Ring
‘Black Bean Salsa Bobby's Pimento Cheese
YIELDS APPROXIMATELY 30
| One 8-ounce box pitted dates 30 pecan halves | 10 to 12 slices bacon |
Preheat oven to 400 degrees. Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 12 to 15 minutes. Drain and serve.
YIELDS 2 CUPS
| 1 cup sugar | 2 cups raw shelled peanuts, skins on |
| ½ cup water | ¼ teaspoon salt |
Preheat oven to 300 degrees. Dissolve sugar and salt in water in saucepan over medium heat. Add peanuts. Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left). Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible. Bake for approximately 30 minutes, stirring at 5-minute intervals. Let cool and serve.
YIELDS 3 TO 4 CUPS
| Two 12-ounce cans asparagus | 2 cloves garlic, chopped |
| spears | Salt and pepper to taste |
| 1½ cups mayonnaise | |
| 1½ cups freshly grated Parmesan | |
| cheese, plus additional for | |
| sprinkling |
Preheat oven to 350 degrees. Drain and chop asparagus. Add to remaining ingredients and mix; pour into baking dish. Bake for 20 to 25 minutes until slightly brown and bubbly. Remove from oven and sprinkle with additional Parmesan cheese. Serve hot with lightly toasted French bread rounds.
SERVES 6 TO 8
| One 8-ounce package cream cheese, softened | 8 ounces crabmeat, picked free of shell |
| 1 tablespoon milk | 2 tablespoons chopped onion |
| ⅓ cup mayonnaise | ¼ teaspoon garlic salt |
| 1½ teaspoons horseradish |
Preheat oven to 350 degrees. With an electric mixer, mix all ingredients in a bowl. Place mixture in a shallow ovenproof casserole dish. Bake for 15 to 20 minutes or microwave until warm (2 to 3 minutes). Serve with crackers. This may be frozen for future use.
YIELDS 2 DOZEN
| ¾ cup crushed saltine crackers | 2 eggs |
| 4 tablespoons (½ stick) butter, | 1 cup milk |
| melted | ½ teaspoon salt |
| 1 cup chopped green onion with | ¼ teaspoon pepper |
| tops | 1 cup grated Swiss cheese |
| 2 tablespoons butter |
Preheat oven to 300 degrees. Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with no-stick cooking spray. Sauté onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs. Beat eggs; add milk, salt, pepper, and Swiss cheese. Pour by spoonfuls on top of onion in tins. Do not fill to top, as they will run over. Bake until set, about 15 to 20 minutes. Do not overbake. May be stored in refrigerator or freezer. Warm in oven before serving.
YIELDS APPROXIMATELY 3 DOZEN
| 3 cups Bisquick 2 cups grated Cheddar cheese | 1 pound fresh ground sausage (hot or mild) |
Preheat oven to 350 degrees. Mix all ingredients together. If not moist enough, add a little water. Form mixture into 1-inch balls. Bake for 15 minutes. Drain on paper towels. Serve warm. This freezes well before or after baking.
YIELDS 2 DOZEN
| 24 fresh mushrooms, stems removed | ½ cup finely chopped green onion with tops |
| One 10-ounce package frozen chopped spinach | Salt to taste |
| 2 ounces cream cheese | 1 cup grated Parmesan cheese |
| 4 ounces feta cheese |
Preheat oven to 350 degrees. Wipe mushroom caps clean with a damp paper towel. Thaw spinach in colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan cheese. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm.
SERVES 8 TO 10
| 6 skinless boneless chicken breast halves | ½ teaspoon salt |
| ¼ teaspoon pepper | |
| 1 cup sour cream | 2 cloves garlic, minced |
| 1 tablespoon lemon juice, or juice | 1 cup dry bread crumbs |
| of ½ lemon | ⅓ cup sesame seeds |
| 2 teaspoons celery salt | 4 tablespoons (½ stick) butter, |
| 2 teaspoons Worcestershire sauce | melted |
Lightly grease a 15 × 10-inch jelly roll pan. Cut chicken crosswise into ½-inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight. Preheat oven to 350 degrees. In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single
layer in prepared pan. Spoon butter evenly over chicken. Bake for 40 to 45 minutes or until chicken is tender and golden brown. Serve with honey mustard.
YIELDS 30 PIECES
| ½ pound mushrooms, chopped | 1 teaspoon lemon juice |
| 3 tablespoons butter | 1 cup shelled fresh oysters, drained and chopped |
| 3 tablespoons all-purpose flour | |
| 1 cup milk | Eight 1-ounce prebaked mini-piecrusts or patty shells (approximately 3 inches in size) |
| ½ teaspoon salt | |
| ¼ teaspoon celery salt | |
| Pepper to taste | Fresh parsley, for garnish |
Sauté mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk; cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up (about 5 minutes), stirring occasionally. Serve in mini-piecrusts or patty shells. If desired, garnish with parsley.
SERVES 8
| 1 sheet frozen puff pastry (package | ⅛ teaspoon ground cinnamon |
| comes with 2 sheets) | 1 small wheel of Brie (8 ounces) |
| 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.
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.
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.
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.
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
