Free The Lady and Sons by Paula Deen

equivalent in evaporated milk
    Preheat oven to 350 degrees. After macaroni has been boiled and drained, add Cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
Twice-Baked Potatoes
    SERVES 6
    This recipe can be frozen and whipped out whenever company comes over. Also try stuffing the potatoes with different kinds of cheese, sautéed shrimp, etc. Makes a great meal with a green salad.
6 large Idaho potatoes (as large and oval as possible)

Vegetable oil to coat

8 tablespoons (1 stick) butter
2 cups sour cream

Salt and pepper to taste

1 teaspoon dried parsley Paprika
    Preheat oven to 350 degrees. Wash potatoes, pat dry, prick sides gently with fork, and coat each potato entirely with oil. Place on foil-covered pan. Bake for at least 1 hour. In large bowl, place 1 stick of butter. Remove potatoes from oven and slice off top third of each one. Gently scoop out potato with spoon (potato skins should be crisp) and place into bowl. With mixer on high, mix potatoes, butter, sour cream, salt, and pepper. Add parsley and continue mixing until smooth. Gen-tly stuff mixture back into potato shells, being careful not to break them. Pile potato mixture as high as you can above top of potato shell. Sprinkle with paprika for color. (Can be frozen at this point for serving later.) Bake again for about 20 to 30 minutes. Should be lightly browned on top.
Savannah Red Rice
    SERVES 4 TO 6
1 cup chopped onion

cup chopped bell pepper

tablespoons butter

1 cup diced Hillshire Farms sausage

One 14½-ounce can crushed tomatoes with juice

1 tablespoon Texas Pete or red hot sauce
1 cup tomato sauce

1 cup water

3 chicken bouillon cubes

Pepper to taste; add salt to taste if desired

1 cup uncooked white rice
    Preheat oven to 350 degrees. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water, and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased casserole and bake for 45 minutes.
    The Lady & Sons
Collard Greens
    SERVES 4 TO 6
½ pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)

1 tablespoon House Seasoning (see page 160)
1 tablespoon seasoned salt

1 tablespoon Texas Pete hot sauce

1 large bunch of collards

8 tablespoons (1 stick) butter
    In a large pot, bring 3 quarts of water to a boil and add smoked meat, House Seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour. In the meantime, wash collard greens thoroughly. Remove the thick stem that runs down the center of the greens by holding the leaf in your left hand and stripping the leaf down with your right hand (the tender young leaves in the heart of the col-lards don't need to be stripped). Stack 6 to 8 stripped leaves on top of each other, roll up, and slice into ½- to 1-inch-thick slices. Place greens in pot with cooked smoked meat. Add butter after greens. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.
Eggplant Casserole
    SERVES 4
1 large eggplant

1¾ cups crushed Ritz crackers

1½ cups grated American cheese

8 tablespoons (1 stick) butter, melted
2 eggs

⅔ cup milk

1 teaspoon House Seasoning (see page 160)
    Preheat oven to 350 degrees. Peel, slice, and boil eggplant for 10 to 15 minutes, until tender; drain. Divide cracker crumbs, cheese, and butter in half. To eggplant, add eggs, milk, House Seasoning, and half the crumbs, cheese, and butter. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese, and butter. Bake for 20 to 30 minutes.
    The Lady & Sons
“Vidalia Onion Pie
    SERVES 8
    Vidalia onions are Georgia's most famous taste. This sweet onion is grown in southeast Georgia, just a few miles west of Savannah. They can be stored in a cool dry place to use