Read The Sookie Stackhouse Companion Online
Authors: Charlaine Harris
The Sookie Stackhouse Companion (42 page)
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JANNALYNN’S GOLDEN BISCUITS
Submitted by Terri Pine
MARDI GRAS CORN SALAD
Submitted by Lynda Edwards
MICHELE’S HOMEMADE BUTTERMILK RANCH DRESSING
Submitted by Michele Schubert
MICHELE’S PARMESAN GARLIC CROUTONS
Submitted by Michele Schubert
PINKIE’S FRIED GREEN TOMATOES
Submitted by Charlaine Harris
SISTER’S MASHED POTATO CASSEROLE
Submitted by Michele Schubert
ADELE HALE STACKHOUSE’S BLUE-RIBBON CHOCOLATE CAKE
TIME: 20 MINUTES • SERVES 8 (16–20 BISCUITS)
INGREDIENTS:1 medium baked sweet potato
Pinch of apple pie spice or pumpkin pie spice, if desired
2 cups biscuit mix
½ stick butter, room temperature, or a dollop of shortening
½ cup yogurt, buttermilk, or milk (or milk with an egg yolk beaten into it)
Preheat the oven to 450 degrees F.
Comb the sweet potato with a fork to make sure it’s done through (nuke if not) and set aside. If using the apple or pumpkin pie spice, stir into the biscuit mix first. Stir the butter and yogurt into the biscuit mix, then stir in the sweet potato until you have lumps of potato but no big lumps of biscuit mix. The dough should look very soft and wet. Drop the dough onto an ungreased biscuit pan or cookie sheet. For tidier biscuits, heavily flour your fingertips and pat down the tops. Bake for about 10 minutes.
Variation: You may also use a handful of sharp shredded cheese in lieu of the sweet potato, leaving out the butter if desired.
Submitted by Terri PineTIME: 30 MINUTES • SERVES 12
INGREDIENTS:1 large purple onion, finely chopped
2 large green bell peppers, finely chopped
1 tomato, finely chopped
1 Tbsp. butter
1 package (8 oz.) cream cheese
1 cup mayonnaise or salad dressing
2 cans (15¼ oz. each) whole-kernel yellow corn, drained
2 cans (11 oz. each) white shoepeg corn, drained
2 tsp. lemon juice
Salt and pepper, to taste
Sauté the chopped vegetables in the butter in a large skillet over medium heat for about 5 minutes. Add the cream cheese and mayonnaise and melt. Stir in the corn. Make sure everything is fully coated with the cream cheese–mayonnaise mixture and simmer for an additional 5 minutes. Add the lemon juice, salt, and pepper.
Tip: Serve warm or chilled as a side.
Submitted by Lynda EdwardsTIME: PREP TIME 10 MINUTES, REFRIGERATION TIME 2 HOURS • SERVES 12
INGREDIENTS:½ cup sour cream
1 tsp. Worcestershire sauce
1 Tbsp. cider vinegar
½ tsp. salt
1 tsp. dried dill
½ tsp. dried chives
½ tsp. dried parsley
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. dried oregano
½ tsp. fresh ground black pepper
⅛ tsp. paprika
¼ tsp. dried mustard
½ tsp. sugar
1 cup buttermilk
Combine all ingredients except buttermilk in a medium mixing bowl. Slowly add the buttermilk and mix well. Refrigerate and let chill at least 2 hours before serving.
Tip: Keeps well for up to a week in a covered container in refrigerator.
Submitted by Michele SchubertTIME: PREP TIME 15 MINUTES, BAKING TIME 30 MINUTES • SERVES 8
INGREDIENTS:½ loaf French bread, cut into small cubes
8 tsp. butter, melted
½ tsp. garlic powder
½ cup grated Parmesan cheese
Preheat the oven to 300 degrees F.
Place bread cubes in a large mixing bowl. In a small bowl or measuring cup combine melted butter and garlic powder. Slowly pour butter mixture over bread cubes and toss. Add Parmesan cheese, coating the bread cubes. Place bread on a cookie sheet and bake for 30 minutes or until golden brown, turning occasionally.
Tip: Just about any type of bread can be used for this recipe, so it’s a great way to use up bread that would otherwise go to waste.
Submitted by Michele SchubertTIME: PREP TIME 20 MINUTES • SERVES 3–4
INGREDIENTS:Cooking oil
1 cup all-purpose flour
1 cup yellow cornmeal
1½ tsp. salt
1 tsp. black pepper
2 Tbsp. sugar
3 medium green tomatoes, unpeeled
1 cup buttermilk
Heat the oil in a heavy skillet. Mix all the dry ingredients in a shallow pan. Slice the tomatoes about ¼” thick. Place a few slices at a time in the buttermilk. Roll the soaked slices in the dry mixture and fry (one layer at a time) in the hot oil until the slices are brown on both sides. Drain on paper towels.
Submitted by Charlaine HarrisTIME: PREP TIME 30 MINUTES, BAKING TIME 30 MINUTES • SERVES 12
INGREDIENTS:3 lb. small red potatoes, skins on, washed and quartered
Water
½ cup sour cream
½ cup half-and-half
4 Tbsp. butter
2 cups cheddar cheese, shredded (reserve 1 cup for topping)
3 strips of bacon, cooked and crumbled
1 shallot, minced and sautéed
¼ tsp. salt
½ tsp. fresh ground black pepper
Cover potatoes with 1 or 2 inches of water in a large saucepan. Bring to a boil, then reduce heat and cover. Simmer for 15 to 20 minutes, or until tender but not mushy. Remove from heat and drain.
Preheat the oven to 350 degrees F.
Mash potatoes and add sour cream, half-and-half, butter, 1 cup of the cheddar cheese, bacon, shallot, salt, and pepper. Place mashed potatoes in a greased or sprayed 9 × 13” or 3-quart casserole dish and sprinkle with the remaining cup of cheddar cheese. Bake for 30 minutes, or until thoroughly heated and cheese topping is melted.
Tip: The casserole could be made in advance and refrigerated for up to 2 days prior to baking. Allow extra baking time if dish has been prepared in advance and refrigerated.
Submitted by Michele SchubertDesserts
TIME: 65 MINUTES; PREPARE THE ICING BEFORE MAKING THE CAKE • SERVES 12
INGREDIENTS:Chocolate Icing:
1⅛ cups whipping cream
1 stick unsalted butter (use a premium brand)
4 Tbsp. unsweetened cocoa powder (use a premium brand)
3 Tbsp. light corn syrup
9 oz. bittersweet or semisweet chocolate (half of each is best; use
Ghirardelli or another premium brand)
1 tsp. pure vanilla extract
Chocolate Cake:
2 cups flour (sifted, then measured)
2 cups sugar (I prefer ultrafine baker’s sugar)
½ cup unsweetened cocoa powder (use a premium brand)
½ tsp. baking soda
¼ tsp. salt
1 cup whole milk
½ cup cold black coffee
½ cup shortening
1 tsp. pure vanilla extract
2 large eggs
⅔ cup chopped pecans, plus pecan halves for garnish
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