The Sookie Stackhouse Companion (41 page)

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Authors: Charlaine Harris

BOOK: The Sookie Stackhouse Companion
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SOOKIE’S CHICKEN CASSEROLE
 
TIME: 45 MINUTES • SERVES 6
INGREDIENTS:
 
2 cups cooked rice
Nonstick cooking spray
4 large cooked chicken breasts, boned and diced
8 oz. sour cream
1 can (10¾ oz.) cream of chicken soup
1 can (10¾ oz.) cream of celery soup
2 tsp. poppy seeds
1 roll butter crackers, crushed
½ stick margarine, melted
 
Preheat the oven to 350 degrees F.
Spread the rice on the bottom of a 9 × 13” casserole dish sprayed with nonstick cooking spray. Combine the chicken, sour cream, soups, and poppy seeds, and mix well. Spread over the rice. Sprinkle the crushed crackers over the top and drizzle with the margarine. Bake for 30 minutes, or until hot and bubbly.
Submitted by Beverly Battillo
STACKHOUSE SMOTHERED PORK CHOPS
 
TIME: 60–80 MINUTES • SERVES 6
INGREDIENTS:
 
2 eggs
2 Tbsp. milk
1½ cups seasoned bread crumbs
6 bone-in pork chops, ½” thick
Olive oil for pan-frying
2 packets pork gravy mix
 
Preheat the oven to 350 degrees F.
Whisk together the eggs and milk in a shallow bowl. Place the bread crumbs in a separate bowl. Dip each pork chop first into the egg-milk mixture, then into the bread crumbs until fully coated, pressing to make sure each chop is covered in the bread crumbs.
Heat a few tablespoons of olive oil in a frying pan and brown each pork chop until golden brown on both sides. Add oil in small intervals throughout the frying process.
Place the browned pork chops in a 9 × 13” baking dish and cover. Bake for 30–40 minutes.
Meanwhile, combine the gravy mix with the correct amount of water, as indicated on the packet, but do not cook the gravy. Just add it to the water and whisk until smooth.
Remove the pork chops from the oven, remove the cover, and pour the gravy mix over the pork chops. Cover again and bake for another 30–40 minutes. Remove from the oven and keep covered until ready to serve.
Tip: Serve with rice or buttered egg noodles.
Submitted by Pam Wilbur
Sides
 
ANTOINE’S FRIED PICKLES
 
TIME: 20 MINUTES
INGREDIENTS:
 
1 cup self-rising flour
1 tsp. baking powder
¼ tsp. paprika
Dash of red pepper
⅓ cup milk
⅓ cup beer (any brand)
Whole dill pickles
Oil
 
This is a variation on a recipe that became famous after its use at a restaurant close to Tunica, Mississippi.
 
Sift together all of the dry ingredients. Add the milk and the beer in equal amounts until the mixture is the desired consistency. Slice the dill pickles into round
¼
” to
⅜
” thick chips. Dip the slices in the batter until the batter is gone, and fry in deep oil. Turn once or twice to brown evenly.
Tip: Enjoy them with cold beer.
Submitted by Charlaine Harris
BON TEMPS SWEET POTATO HARVEST
 
TIME: PREP TIME 1 HOUR 30 MINUTES (IF SWEET POTATOES ARE PRECOOKED), BAKING TIME 1 HOUR 15 MINUTES • SERVES 6
INGREDIENTS:
 
10 Tbsp. margarine
2¼ cups Bisquick
2 Tbsp. sugar plus ¼ cup sugar
¼ cup chopped pecans
3–5 cups cooked sweet potatoes
2 eggs
3 Tbsp. molasses
1 tsp. allspice
½ tsp. nutmeg
1 tsp. vanilla extract
2 cups brown sugar
½ cup pecans
2 egg whites
1 Tbsp. lemon juice (optional)
crushed pecans (optional)
½ tsp. cinnamon
 
Preheat the oven to 350 degrees F.
For the bottom crust, mix 4 Tbsp. margarine, 1½ cups Bisquick, 2 Tbsp. sugar, and chopped pecans until crumbly. Press into 3-quart casserole dish and bake for 10 minutes. (This can also be done in a shallower pan.)
Next mash the cooked sweet potatoes and mix with 2 Tbsp. margarine, 2 eggs, ¼ cup sugar, molasses, allspice, nutmeg, and vanilla. Pour over baked crust.
Mix 4 Tbsp. margarine, 1 cup brown sugar, ¾ cup Bisquick, and pecans until crumbly. Sprinkle over potato mixture. Bake for 45–50 minutes.
For the top layer, beat 2 egg whites until frothy. Add 1 cup brown sugar and lemon juice. Pour on top of dish and sprinkle with crushed pecans and cinnamon. Put in oven long enough to toast nuts.
Variation: In lieu of the top layer, you may choose to beat 1 egg white and add 1 Tbsp. sugar and
½
tsp. cinnamon. Brush on top of warm casserole and return to oven for 10–15 minutes.
Submitted by Charlaine Harris
GRAN’S EASY BAKED APPLES
 
TIME: 60 MINUTES • SERVES 6
INGREDIENTS:
 
6 large baking apples
¾ cup raisins, cranberries, or chopped dates
1 cup brown sugar
1 cup water
2 Tbsp. butter
½ tsp. cinnamon
½ tsp. nutmeg
 
Preheat the oven to 350 degrees F.
Core the apples, paring a strip of peel from the top of each one. Place apples in a 10 × 6” baking dish that is at least 1½” deep. Fill the apples with raisins, cranberries, or dates. Combine the brown sugar, water, butter, cinnamon, and nutmeg in a saucepan. Bring to a boil. Pour the hot syrup around the apples, and be sure to add at least 1 tsp. into each apple cavity. Bake uncovered for about 60 minutes, basting occasionally.
Submitted by Charlaine Harris
HOTSHOT HUSH PUPPIES
 
TIME: PREP TIME 15 MINUTES, FRYING TIME 3–4 MINUTES PER BATCH • SERVES 6–8
INGREDIENTS:
 
2 cups white cornmeal (yellow is acceptable)
2 Tbsp. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
½ cup onion, grated
¼ cup green onion, thinly sliced, or a jalapeño pepper, finely chopped
1 egg yolk
1½–2 cups buttermilk
3 egg whites
Peanut oil for frying
 
Preheat about 3” oil to 355 degrees F.
Whisk dry ingredients together in a bowl. Add the grated onion, green onion or jalapeño, egg yolk, and 1½ cups of buttermilk. Beat well with fork or whisk until well blended and about the consistency of loose mashed potatoes. Add more buttermilk if it’s too stiff. Whip egg whites into soft peaks (not stiff peaks) and fold them into the batter. Drop by tablespoonfuls into preheated oil. They will roll over when done, but you may need to turn them to make sure they brown evenly. Remove with a wire spider and drain on a rack or paper towels. Serve immediately.
Submitted by Treva Jackson

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