The Lady and Sons by Paula Deen Read Free Book Online

sugar
½ teaspoon pepper

½ teaspoon paprika

Dash of ground allspice or ground cloves

3 large carrots, sliced

red potatoes, quartered

3 ribs celery, chopped

2 tablespoons cornstarch
    Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1½ hours. Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.
    The Lady & Sons
Basic Meat Loaf
    SERVES 4
1 pound ground beef

1¼ teaspoons salt

¼ teaspoon ground black pepper

½ cup chopped onion

½ cup chopped bell pepper
1 egg, lightly beaten

8 ounces canned diced tomatoes, with juice
½ cup quick-cooking oats
    Preheat oven to 375 degrees. Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.
    TOPPING
⅓ cup ketchup

2 tablespoons brown sugar
1 tablespoon prepared mustard
    Mix ingredients for topping and spread on loaf. Bake for 1 hour.
    The Lady & Sons
Barbecue-Style Pork Chops
    SERVES 6
6 center-cut pork chops, trimmed of fat

1 tablespoon vegetable oil

One 14½-ounce can whole tomatoes, crushed
½ cup ketchup

¼ cup dark brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

½ teaspoon salt
    Preheat oven to 350 degrees. Brown pork chops in oil. Drain, then place in a 13 × 9-inch baking dish. Combine remaining ingredients and spoon over chops. Bake for 45 minutes. Great served with macaroni and cheese!
Pot Roast
    SERVES 6
    Put this on to cook in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner.
One 3-pound boneless chuck roast

1½ teaspoons House Seasoning (see page 160)

¼ cup vegetable oil

1 onion, thinly sliced

3 bay leaves
3 or 4 beef bouillon cubes, crushed

2 cloves garlic, crushed

One 10¾-ounce can condensed cream of mushroom soup

¼ to ½ cup Chardonnay wine
    Sprinkle roast on all sides with House Seasoning; season well. In moderately hot skillet, brown roast on all sides in oil. Place roast in Crock-Pot. On top of the roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic, and cream of mushroom soup. Add Chardon-nay. Cover with just enough water to cover all the ingredients sufficiently. Cook on low setting approximately 8 hours.
Pepper Steak
    SERVES 4
One l½-pound round steak

Sprinkle of paprika

2 tablespoons butter

Garlic salt to taste

One lO’A-ounce can beef broth
1 large onion

large bell pepper

tablespoons cornstarch
¼ cup water

¼ cup soy sauce
    Pound round steak and cut into ¼-inch strips; sprinkle with paprika. Brown meat in butter; add garlic salt and beef broth. Cover; simmer for 30 minutes. Cut onion and pepper into strips. Add to meat and simmer for 5 minutes. Mix cornstarch, water, and soy sauce and add to meat mixture. Simmer until sauce thickens slightly. Serve over rice.
    The Lady & Sons
Burgundy Beef Roast
    YIELD DEPENDS ON SIZE OF ROAST (6 TO 8 OUNCES PER SERVING)
1 eye of round roast (be sure you know exact weight)

½
cup red Burgundy wine
⅓
cup soy sauce

2 tablespoons cracked black pepper
    Place roast in glass container large enough to hold it comfortably. Make marinade of Burgundy wine, soy sauce, and pepper. Pour over meat and marinate overnight. Next day, place roast in shallow pan withjust a little of the marinade. Preheat oven to 500 degrees. Cook uncovered for 5 minutes per pound of meat. Turn off oven and cover roast with foil. Leave in oven for 40 minutes for medium-rare roast. Let cool and slice very thin.
Sausage-Rice Casserole
    SERVES 4
One 6-ounce box Uncle Ben's

long-grain and wild rice

pound ground sausage

2 small onions, chopped
One 4-ounce can mushroom pieces

One 10¾-ounce can condensed

cream of mushroom soup

4 tablepoons (½ stick) butter
    Preheat