By Page Hopkins
Southern cook dinner web page Hopkins unlocks the vault and stocks precious recipes which have been in her family members for generations. Plus, she provides her personal saucy spin to standard favorites, introducing delectable dishes that come with fried lasagna and chocolate pecan pie bars. this gorgeous cookbook contains a mouth-watering photograph of every recipe and hands-on directions and worthwhile counsel that make the method effortless. additionally, web page and her kin proportion heartwarming tales approximately why those recipes suggest quite a bit to them. upload a bit southern sass on your cooking and turn into the famous person of the celebration if you happen to arrange those delicious recipes which are absolute to develop into relations favorites!
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Extra info for Cooking Your Sass Off Southern Style
For sweet peppers: Pack whole, halved, sliced, or chopped into containers, leaving a ⁄2-inch headspace. 1 You can also use the CSQF method for these. Pumpkin and Winter Squash Do not blanch pumpkins or squash, but cook them completely (see preparation details). Pumpkins and winter squash store well in a cool, dry place but can also be very convenient when pureed and frozen. 1. Select fully ripe pumpkins and winter squash with hard rinds and stringless, mature meat. 2. Wash and halve them; place them cut-side down in a baking dish ﬁlled with 1⁄4 inch of water, cover the dish loosely, and bake at 375 degrees Fahrenheit until the pumpkin or squash is tender, about 60 minutes.
Indd 57 57 7/20/11 3:55:29 PM Mushrooms—Steamed or Sautéed 1. Use cultivated mushrooms that are fresh and free of spots or decay. 2. Wash the mushrooms thoroughly in cold water. Trim the ends of the stems. If the mushrooms are larger than 1 inch across, slice or quarter them. 3. Steam or sauté the mushrooms in butter, margarine, or olive oil. Steamed mushrooms last longer. Steam whole, button, or quartered mushrooms for 9 minutes, and steam slices for 5 minutes. ✤ For steamed only: Dip the mushrooms for 5 minutes in a solution of 2 cups water and 1 teaspoon of lemon juice or 11⁄2 teaspoons of citric acid.
If the mushrooms are larger than 1 inch across, slice or quarter them. 3. Steam or sauté the mushrooms in butter, margarine, or olive oil. Steamed mushrooms last longer. Steam whole, button, or quartered mushrooms for 9 minutes, and steam slices for 5 minutes. ✤ For steamed only: Dip the mushrooms for 5 minutes in a solution of 2 cups water and 1 teaspoon of lemon juice or 11⁄2 teaspoons of citric acid. Drain them, then steam and drain them again. Cool, then pack them into containers. ✤ For sautéed only: Heat small amounts of the mushrooms in butter, margarine, or olive oil and cook them until they are almost done.
Cooking Your Sass Off Southern Style by Page Hopkins