Free The Lady and Sons by Paula Deen Page B

and eggs. Meanwhile, sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top, then sprinkle with paprika. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.
Savory Rice
    SERVES 4
1 cup chopped onion

8 tablespoons (1 stick) butter

One 10¾-ounce can beef broth

One 10¾-ounce can condensed French onion soup
One 4½-ounce can mushroom pieces, drained

1 cup uncooked white rice
    Preheat oven to 350 degrees. In saucepan over medium heat, sauté onion in butter until almost tender. Remove from heat. Stir in broth, onion soup, mushrooms, and uncooked rice. Pour into casserole dish. Bake for about 1 hour, or until done.
Mashed “Potatoes
    SERVES 8
8 to 10 medium red new potatoes, skin on

½ cup hot milk
8 tablespoons (1 stick) butter

½ cup sour cream

Salt and pepper to taste
    Slice potatoes ¼ inch thick. Cook in boiling water for 15 minutes or until fork-tender. Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Don't overbeat them; a few lumps are nice. Add hot milk, butter, and sour cream. Salt and pepper to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.
    The Lady & Sons
Fresh Corn Scallop
    SERVES 6
6 ears fresh corn

2 tablespoons all-purpose flour

1 teaspoon sugar

l¼ teaspoons salt
⅛ teaspoon pepper

½ eup milk

¾ cup buttered dry bread erumbs
    Preheat oven to 375 degrees. Cut corn off cob, being careful not to cut too deep. This should make
2
½ to 3 cups of corn. Combine corn, flour, sugar, salt, pepper, and milk. Sprinkle half the crumbs over bottom of 1-quart casserole dish. Add corn mixture. Bake covered for 30 minutes. Remove cover and sprinkle with remaining crumbs. Bake uncovered 20 minutes more.
Sweet Potato Bake
    SERVES 8
3 eups peeled, cooked, and mashed sweet potatoes or yams

1 cup sugar

⅓ cup butter, melted

2eggs
1 teaspoon vanilla

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup heavy cream, half-and-half, or whole milk
    Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add topping. Bake for 25 to 30 minutes.
    TOPPING
1 cup brown sugar

1 cup walnuts, chopped
⅓ cup all-purpose flour

3 tablespoons butter, melted
    Mix together with fork; sprinkle over top of casserole.
Tomato Pie
    SERVES 6
4 tomatoes, peeled and sliced

8 to 10 fresh basil leaves, chopped

⅓ cup chopped green onion

One 9-inch prebaked deep-dish pie shell
Salt and pepper to taste

2 cups grated mozzarella and Cheddar cheese (combined)

1 cup mayonnaise
    Preheat oven to 350 degrees. Layer tomato slices, basil, and onion in pie shell. Add salt and pepper to taste. Mix together grated cheese and mayonnaise. Spread on top of tomatoes. Bake for 30 minutes or until lightly browned.
Broccoli Casserole
    SERVES 2 TO 3
One 10-ounce package frozen chopped broccoli

1 small onion, chopped

4 tablespoons (½ stick) butter

½ cup grated Cheddar cheese

½ cup crushed Ritz crackers
½ cup condensed cream of mushroom soup

¼ cup mayonnaise

House Seasoning (see page 160) to taste
    Preheat oven to 350 degrees. Steam broccoli until limp, about 10 minutes. Remove from heat; drain. Sauté onion in butter and add to broccoli. Add all remaining ingredients; mix well. Pour mixture into a casserole dish. Add topping.
    TOPPING
½ cup crushed Ritz crackers
1 tablespoon butter, melted
    Combine crackers and melted butter for topping; sprinkle on top of casserole. Bake for 20 to 25 minutes.
    The Lady & Sons
Susan's Baked Rice
    SERVES 4
1 large onion, chopped

1 large bell pepper, chopped

8 tablespoons (1 stick) butter

4 or 5 chicken bouillon cubes
1 cup uncooked white rice

2 cups water

Ground black pepper to taste
    Preheat oven to 350 degrees. Sauté onion and bell pepper in butter; add bouillon cubes.