Free The Lady and Sons by Paula Deen Page A

throughout the year.
3 cups thinly sliced Vidalia onion

3 tablespoons butter, melted

One 9-inch prebaked deep-dish pie shell

½ cup milk

1½ cups sour cream
teaspoon salt

eggs, beaten

tablespoons all-purpose flour

slices bacon, crisply cooked and crumbled
    Preheat oven to 325 degrees. Sauté onion in butter until lightly browned. Spoon into pie shell. Combine milk, sour cream, salt, eggs, and flour. Mix well and pour over onion mixture. Garnish with bacon. Bake for 30 minutes or until firm in center. Pie has taste and texture of a quiche.
    The Lady & Sons
Sweet Potato Chips
    SERVES 4
2 large sweet potatoes

8 tablespoons (1 stick) butter, melted
1 cup honey-roasted peanuts, chopped

Salt to taste
    Preheat oven to 450 degrees. Line two large baking sheets with foil; lightly grease. Slice potatoes to ¼ inch thick. Dip potatoes in melted butter and arrange on baking sheet so that chips do not overlap. Sprinkle with peanuts. Bake for 15 to 20 minutes. Sprinkle with salt.
Broccoli Soufflé
    SERVES 10
Three 10-ounce packages frozen chopped broccoli

¾ cup chicken stock

¾ cup whipping cream

8 tablespoons (1 stick) butter

½ cup all-purpose flour
4 eggs, separated

teaspoons chopped fresh parsley

tablespoons minced onion Salt and pepper to taste

½ cup grated Monterey Jack or Cheddar cheese
    Preheat oven to 425 degrees. Cook and drain broccoli. Add stock to cream and scald. Melt butter and blend in flour. Gradually add to cream mixture. Stir over medium heat until thick. Remove from heat and beat in egg yolks, parsley, onion, salt, and pepper. Stir in broccoli and cheese. When ready to serve, add stiffly beaten egg whites and pour into a buttered casserole dish. Bake for 25 to 30 minutes.
Boursin Cheese Potatoes
    SERVES 8
3 pounds red potatoes, unpeeled

Salt and pepper to taste

1 pint heavy cream
One 5-ounce package Boursin cheese

Fresh chives or parsley, chopped
    Preheat oven to 350 degrees. Wash and slice potatoes into ¼-inch-thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove or in microwave, until cheese has melted. Stir mixture until thoroughly blended. Layer half of the potatoes into a 2-quart baking dish (this is best if done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chopped chives or parsley.
Fried Green ‘Tomatoes
    SERVES 6
    Quite frequently I walk the dining room with a plate piled high with this wonderful fried fruit. The guests seem to enjoy this extra treat. My grandmother always used cornmeal, but I prefer flour.
3 or 4 large, firm green tomatoes

Salt

2 cups self-rising flour or cornmeal
1 to 2 teaspoons pepper

Vegetable oil for frying
    Slice tomatoes to desired thickness (I prefer mine thin). Lay out on a pan and sprinkle with salt. Place in a colander and allow time for salt to pull the water out of tomatoes. Mix flour with pepper. Coat tomatoes with flour mixture and deep-fry until golden brown.
    The Lady & Sons
Southern Baked Beans
    SERVES 3 TO 4
½ pound bacon

1 large onion, diced

One 16-ounce can pork and beans

3 tablespoons yellow mustard
5 tablespoons maple or pancake syrup

4 tablespoons ketchup
    Preheat oven to 325 degrees. Fry bacon until crisp; crumble. In bacon drippings, sauté onion until brown. Mix bacon, onion, and drippings with remaining ingredients. Pour into casserole dish and bake covered for 45 to 60 minutes.
    The Lady & Sons
Zucchini and Corn Casserole
    SERVES 4 TO 5
1½ pounds small zucchini

One 8-ounce can cream-style corn

2 eggs, lightly beaten

1 small onion, chopped

1 small bell pepper, chopped
1 tablespoon butter

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup grated sharp Cheddar cheese

Paprika to taste
    Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover until just tender, about 6 minutes. Drain, cut into chunks, and combine with corn