The Lady and Sons by Paula Deen Read Free Book Online Page A

oven to 350 degrees. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until thor oughly done, about 4 to 5 minutes; drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.
    The Lady & Sons
Beef Stroganoff
    SERVES 4 TO 6
6 tablespoons all-purpose flour

⅔ cup water

4 tablespoons (½ stick) butter

2 pounds round steak

1 teaspoon House Seasoning (see page 160)
One 10¾-ounce can condensed

cream of mushroom soup

One 10¾-ounce can condensed

French onion soup

1 cup sour cream
    Mix flour and water and set aside. Heat butter in a large, heavy skillet. Season steak with House Seasoning and cook until brown on both sides. Remove from pan and cut into thin strips. Add to pan drippings cream of mushroom soup, French onion soup, 1 soup can water, and flour mixture. Simmer and stir constantly until thickened (if too thick,add a small amount of water). Add steak and simmer for 45 minutes. Add sour cream and heat until bubbling. Serve over cooked noodles.
    The Lady & Sons
Cheeseburger Meat Loaf and Sauce
    SERVES 6 TO 8
2 pounds ground beef

2 teaspoons House Seasoning (see page 160)

1 medium onion, chopped

1 medium bell pepper, chopped
1 cup grated Cheddar cheese
¼ cup Worcestershire sauce

1 cup sour cream

1 cup crushed Ritz crackers

1 teaspoon Lawry's Seasoned Salt

8 to 10 slices white bread
    Preheat oven to 325 degrees. Mix all ingredients except bread slices well. Shape into loaf. Place loaf on 1-inch-deep jelly roll pan lined with white bread slices. Bake loaf for 45 to 60 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.
    SAUCE
One 10¾-ounce can condensed

cream of mushroom soup
1 soup-can measure of milk

1½ cups grated Cheddar cheese
    Heat soup and milk over medium heat; add cheese. Pour over meat loaf or pass at the table.
    The Lady & Sons
“Veal and Creamed Spinach
    SERVES 4 TO 6
4 to 6 veal scallopini

1 egg, beaten

1 teaspoon House Seasoning

(see page 160)
1 sleeve from one 16-ounce box

Ritz crackers, crushed

3 tablespoons olive oil

½ cup white wine

1 large onion, chopped

1 bunch fresh spinach, trimmed at

stems, soaked, and cleaned

thoroughly
¼ cup heavy cream (optional)

Salt and pepper to taste
    Between sheets of wax paper, pound veal into ¼-inch-thick slices. Beat egg with House Seasoning. Dip veal in egg, then dip into Ritz cracker crumbs. Sauté in heated oil for about 2 minutes on each side over medium heat. Pour wine into pan and cook for another minute or two. Remove veal. Add chopped onion and fresh spinach to pan and sauté until spinach is done, 2 to 3 minutes (don't overcook). Add cream and continue to sauté for 1 more minute or until hot. Season with salt and pepper. Pour onto platter. Place veal on top of spinach. Garnish as you wish and serve from the platter at the table. If you're looking to cut back on calories, don't add the cream.
Foolproof Standing Rib Roast
    SERVES 6 TO 8
One 5-pound standing rib roast
1 tablespoon House Seasoning (see page 160)
    Follow this method for a rib roast that is lusciously browned on the outside and rare on the inside—regardless of size. Allow roast to stand at room temperature for at least 1 hour. If roast is frozen, thaw completely; bring to room temperature. Preheat oven to 375 degrees. Rub roast with House Seasoning; place roast on rack in pan—rib side down, fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but
do not open oven door.
Thirty to 40 minutes before serving time, turn oven to 375 degrees and reheat roast. Important: Do not remove roast or open oven door from time roast is put in until ready to serve.
    The Lady & Sons
Swiss Steak
    SERVES 4
1 round steak (approximately

1½ pounds) (see Note)

1 teaspoon garlic powder

Salt and pepper to taste

Flour for dusting

⅓ cup vegetable oil
2 cloves garlic, crushed

One 14½-ounce can diced tomatoes

1 medium