Living - Southern Living Incredibly Good, Unbelivably Easy - Over 450 Superfast Recipes

Southern Living ULTIMATE QUICK & EASY COOKBOOK Compiled and Edited by Jane E. Gentry 2004 by Oxmoor House, Inc. Book Division of Southern Progress Corporation P. O. Box 2463, Birmingham, Alabama 35201 Southern Living is a federally registered trademark belonging to Southern Living, Inc. All rights reserved.

No part of this book may be reproduced in any form or by any means without the prior written permission of the publisher, excepting brief quotations in connection with reviews written specifically for inclusion in magazines or newspapers, or single copies for strictly personal use. eISBN:978-0-84875-327-6 Library of Congress Control Number: 2004091416 Printed in the United States of America First Printing 2004 Editor-in-Chief: Nancy Fitzpatrick Wyatt Executive Editor: Susan Carlisle Payne Art Director: Cynthia Rose Cooper Copy Chief: Allison Long Lowery Southern Living Ultimate Quick & Easy Cookbook Editor: Jane E. Gentry Nutrition Editor: Holley Contri Johnson, M.S., R.D. Editorial Assistant: Shannon Friedmann Proofreader: Diane Rose Senior Designer: Emily Albright Parrish Senior Photographer: Jim Bathie Photographer: Brit Huckabay Senior Photo Stylist: Kay E. Clarke Photo Stylist: Ashley J. Wyatt Director, Test Kitchens: Elizabeth Tyler Luckett Assistant Director, Test Kitchens: Julie Christopher Recipe Editor: Gayle Hays Sadler Test Kitchens Staff: Kristi Carter, Jennifer A.

Cofield, Nicole Lee Faber, Kathleen Royal Phillips, Jan A. Smith, Elise Weis, Kelley Wilton Publishing Systems Administrator: Rick Tucker Director of Production: Phillip Lee Associate Production Manager: Leslie Wells Johnson Production Assistant: Faye Porter Bonner Contributors: Copy Editor: Carmine Loper Recipe Consultant: Leah Marlett Indexer: Mary Ann Laurens Photo Stylist: Missie Crawford Interns: Amber Ballew, Leigh Ann Laney, Julie Perno Cover: To order additional publications, call 1-800-765-6400. For more books to enrich your life, visit oxmoorhouse.com Chapter One Streamlined Southern From okra and tomatoes to fried chicken to peach cobbler, memories abound of the Southern foods weve grown up with. Find these comfort-food favorites in this chapter, and prepare a classic Southern meal for your family tonight. 30 Minutes or Less Chicken-Fried Steak n Country Gravy Prep: 14 minutes
Cook: 16 minutes This all-time classic is quicker than you might think! * Editors Favorite 2 teaspoons salt, divided 1 teaspoons ground black pepper, divided 4 (4-ounce) cubed steaks 1 sleeve saltine crackers (about 38 crackers), crushed 1 cups all-purpose flour, divided teaspoon ground red pepper teaspoon baking powder 4 cups milk, divided 2 large eggs 1 cup peanut oil Sprinkle teaspoon salt and teaspoon black pepper evenly over steaks. Set aside.

Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, teaspoon black pepper, red pepper, and baking powder. Whisk together cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture. Pour oil into a 12-inch skillet; heat to 360. (Do not use a nonstick skillet.) Fry steaks 2 to 3 minutes. Turn and fry 2 to 3 minutes or until golden.

Remove steaks onto a wire rack in a jellyroll pan. Keep steaks warm in a 225 oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Add to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 minutes or until gravy is thickened. Serve over warm steaks.

Yield: 4 servings. Menu Makings Be sure to serve this Southern steak with mashed potatoes for soaking up the gravy. Cook potatoes in the microwave for mashing, or stir up frozen mashed potatoes, if youd rather. Smoked Sausage with Warm Potato Salad Prep: 20 minutes
Cook: 20 minutes Because its so meaty, this potato salad can be served as a main dish or as a hearty side. 3 pounds small red potatoes, quartered 2 pounds smoked sausage, cut into 1-inch-thick slices cup dry white wine, divided 2 (8-ounce) packages sliced fresh mushrooms cup olive oil, divided 1 tablespoon pepper sauce, divided 1 bunch green onions, chopped cup chicken broth 2 tablespoons Dijon mustard teaspoon salt teaspoon pepper Cook potato in boiling water to cover in a large Dutch oven over medium-high heat 15 to 20 minutes or until tender; drain and cool slightly. Cut into -inch-thick slices, and place in a large bowl.

Meanwhile, brown sausage in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Add cup wine, and cook 5 minutes. Drain sausage, and add to potato slices. Saut mushrooms in 2 tablespoons hot oil in Dutch oven 5 minutes or until liquid evaporates. Sprinkle with 1 teaspoons pepper sauce, tossing gently. Add mushroom mixture and green onions to potato mixture.

Process remaining cup wine, 1 teaspoons pepper sauce, chicken broth, and next 3 ingredients in a blender or food processor until blended. Turn blender on high; add remaining oil in a slow, steady stream. Pour over potato mixture, tossing gently to coat. Serve warm. Yield: 8 servings. Secret Ingredient Savvy No need to peel the potatoes.

Thatll save time and lend a great rustic look to this chunky salad. 30 Minutes or Less Quick Black-Eyed Peas n Ham Prep: 5 minutes
Cook: 20 minutes No Southerner is satisfied without their black-eyed peas. Get your fill with this quick Hoppin John-style recipe. * Stovetop Solution 1 medium onion, chopped 2 tablespoons vegetable oil 2 (15-ounce) cans black-eyed peas, rinsed and drained cup chopped cooked ham cup teriyaki marinade and sauce (we used Kikkoman) 1 teaspoon salt-free Creole seasoning 1 cups water Hot cooked rice Toppings: chopped tomato, sliced green onions Saut chopped onion in hot oil in a medium saucepan over medium-high heat 3 minutes. Add peas and next 4 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes.

Serve over rice with desired toppings. Yield: 4 servings. Kitchen Timesavers When you begin cooking, put some water on to boil for boil-in-bag riceitll be ready when the peas are. Zesty Barbecued Chicken Drumsticks Prep: 10 minutes
Cook: 30 minutes This barbecued chicken has extra zing due to the addition of horseradish. cup spicy-hot vegetable juice 2 tablespoons chili sauce 1 tablespoon molasses 2 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoons prepared horseradish 1 garlic clove, crushed 8 chicken drumsticks, skinned (about 1 pounds) Prepare grill. Combine vegetable juice and next 6 ingredients in a small saucepan; bring to a boil.

Reduce heat, and simmer 5 minutes, stirring constantly. Remove from heat. Place chicken on a grill rack coated with cooking spray. Grill, uncovered, over medium-high heat (350 to 400) for 30 minutes or until done, turning often. Baste chicken frequently with sauce after 15 minutes. Yield: 4 servings.

Secret Ingredient Savvy Chicken legs are a quick kind of chicken to cook on the grill, second only to boneless breasts. 30 Minutes or Less Pecan Chicken Prep: 12 minutes
Cook: 18 minutes Using just 3 ingredients to flavor this chicken makes a miraculous quick main dish. * 5 Ingredients or Less 4 skinned and boned chicken breast halves 2 tablespoons honey 2 tablespoons Dijon mustard (we used Grey Poupon) 2 tablespoons finely chopped pecans Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to -inch thickness using a meat mallet or rolling pin. Stir together honey and mustard; spread on both sides of chicken, and dredge in pecans. Arrange in a lightly greased 8-inch square baking dish. Bake at 350 for 15 to 18 minutes or until done.