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

onion, cut into strips

1 medium bell pepper, cut into strips
    Cut steak into serving-size pieces. Season to taste with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer until meat is tender. Season to taste with additional salt and pepper. Hint: This is good to cook in Crock-Pot on low for a most fabulous dinner.
    NOTE: To ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
Farmer's Pork Chops
    SERVES 8
8 medium potatoes

½ medium onion

Salt and pepper to taste

White sauce (see recipe below; you may also use your own)

1 cup all-purpose flour
2 tablespoons Lawry's Seasoned

Salt 8 center-cut pork chops, about

½ inch thick

⅓ cup vegetable oil
    Preheat oven to 350 degrees. Peel potatoes; slice ¼ inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15 × 10-inch casserole dish. Sprinkle with salt and pepper to taste. Scatter halfof onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil.
Do not cook them completely.
As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!
    WHITE SAUCE
8 tablespoons (1 stick) butter

½ cup all-purpose flour

1 to 2 teaspoons salt

½ to ¾ teaspoon pepper
4 cups milk

¼ cup chopped fresh parsley or

chives (optional)
    Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.
Steak and Greens
    SERVES 6
    For the best flavor, you must use at least three types of greens—turnip, collard, mustard, and spinach are all good. When you brown the flour, you should stir it about five minutes. (I always keep a batch in the fridge.)
1½ pounds beef flank or round

steak, sliced thin

2 tablespoons vegetable oil

2 cups chopped onion

12 to 15 cups greens, washed and chopped
6 cups beef stock

5 tablespoons all-purpose flour,
browned in hot, dry skillet
    SEASONING MIX
tablespoon paprika

teaspoons salt

2 teaspoons dry mustard

1½ teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme
¾ teaspoon white pepper

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

½ teaspoon ground cumin

1 teaspoon ground ginger
    Mix together seasoning mix. Sprinkle 2 tablespoons on sliced steak, tossing to insure the meat is covered. (Set aside remaining seasoning for later use.) Heat heavy 5-quart pot; add oil. Brown seasoned meat 2 or 3 minutes, turning once. Add onion, rest of seasoning mix, and ½ cup of each type of greens. Cook, scraping bottom of pot to clear all brown bits, for 5 to 10 minutes. Add 1 cup stock, cover, and cook for 15 minutes. Add browned flour and mix until completely absorbed and no longer visible. Add remaining stock and greens; bring to a boil, reduce heat, and cook until greens and meat are tender, about 20 minutes. Serve over creamy grits, rice, or with boiled new potatoes. Additional broth would make it a great soup. However served, it needs a good, crusty bread. This is a sopping dish.
“The Lady's Oven-Roasted Ribs
    SERVES 6
One 5-pound slab pork ribs

4 teaspoons liquid smoke

(available in a bottle at

grocery store)
2 teaspoons House Seasoning (see