Paula H. Deen - Lady & Sons: Savannah Country Cookbook

1. Unless specifically instructed to put your dish in a cold oven to begin baking, you should always preheat the oven to the temperature required.

2. Always beat eggs before adding sugar.

3. Combine dry ingredients together when baking.

4. Add flour and milk to egg mixture alternately, beginning with flour mixture and ending with flour mixture for a lighter cake, muffin, or biscuit.

5. To eliminate odor from collards being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on.

6. To determine whether an egg is fresh or not, place the uncracked egg in a glass of water. If it sinks to the bottom, it's fresh. If it floats, throw it out!

7. To make fluffier scrambled eggs, beat in a small amount of water instead of milk.

8. If baking a double-crust pie, brush top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust, brush lightly with beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through.

9. You can always substitute 1 cups all-purpose flour for 2 cups cake flour.

10. No buttermilk? Add 1 teaspoon distilled white vinegar to 1 cup fresh milk; let sour for 5 minutes.

11. Remember, 1 cups corn syrup equals 1 cup sugar dissolved in cup water.

12. To remove excess grease from soups, drop a lettuce leaf in and watch it absorb the grease. Repeat until the desired amount is removed. Discard lettuce.

13. To keep unused egg yolks fresh for future use, place in bowl and cover with 2 tablespoons of oil. They will remain fresh for 4 to 5 days.

14. If you're out of tomato juice, simply mix cup tomato sauce and cup water to create 1 cup of tomato juice.

15. If you want to achieve a lighter texture in your baking, add a teaspoon of baking powder to any recipe calling for self-rising flour or self-rising cornmeal.

16. Out of sweetened condensed milk? Make your own: Mix 6 cups whole milk with 4 cups sugar, 1 stick of butter, and 1 vanilla bean (or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 cups. This can be stored covered in the refrigerator for several weeks. Cut recipe in half for immediate use.

17. Red potatoes or new potatoes are far superior for use in any potato recipe. For great convenience in preparing a variety of potato recipes, keep cooked red potatoes in refrigerator at all times. They can be used on the spur of the moment for potato salad, hash browns, or French fries. They will keep at least a week in the refrigerator if they are well drained.

18. In many of the recipes by The Lady, you will find we make reference to our House Seasoning. The recipe is: 1 cup salt, cup black pepper, and cup garlic powder. Mix well. Store in shaker near stove for convenience.

19. If you're watching your fat intake, you can try substituting low-fat cheese, mayonnaise, sour cream, etc.

20. Never throw away chicken stock; fresh vegetables, such as peas, butter beans, turnip greens, collards, and rutabagas, are wonderful cooked in it. Stock may also be frozen for later use in soups and sauces.

This book was set in Galliard, a typeface designed by Matthew Carter for the Merganthaler Linotype Company in 1978. Galliard is based on the sixteenth-century typefaces of Robert Granjon.

Pecan-Stuffed Dates

Georgia Sugared Peanuts

Hot Asparagus Dip

Hot Crab Canap

Mini Onion Quiches

Sausage Balls

Cheese-Stuffed Mushrooms

Sesame Chicken Strips

Oysters in the Patty Shell

Brie en Crote #1

Brie en Crote #2

South of the Border Mason-Dixon Dip

Bacon Wraps

Artichoke and Spinach Dip

Shrimp Butter

Italian Roasted Red Peppers

Southwestern Dip

Pickled Okra Sandwiches

Herbed Cream Cheese Round

Quick Guacamole-Spinach Dip

Garlic Cheese Spread

Creamy Roquefort Dip

Strawberry Cheese Ring

Black Bean Salsa Bobby's Pimento Cheese

YIELDS APPROXIMATELY 30

Preheat oven to 400 degrees. Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 12 to 15 minutes. Drain and serve.