Innholdsfortegnelse for Special Collection 2015 i Taste of the South

sausage ring with holiday scrambled eggs Yield: 8 to 16 servings Preparation: 20 minutes Cook: 15 minutes Bake: 15 minutes 1 pound ground pork sausage 1½ cups shredded Cheddar cheese, divided 2 (8-ounce) cans refrigerated crescent-roll dough ¼ cup finely chopped sweet onion ¼ cup chopped red bell pepper ¼ cup chopped green bell pepper 12 large eggs 3 tablespoons milk ½ teaspoon salt ½ teaspoon ground black pepper PREHEAT oven to 375°. IN A LARGE SKILLET brown sausage over medium heat until crumbly. Reserve 1 tablespoon sausage grease. Remove sausage from skillet and drain on paper towels. IN A MIXING BOWL, combine 1 cup cheese and sausage. Set aside. REMOVE crescent-roll dough from cans. Unroll dough and separate along perforations into 16 triangles. Place dough triangles on a 13-inch diameter baking stone, arranging…

tortilla soup Yield: 8 to 10 servings Preparation: 25 minutes Cook: 8 hours Vegetable oil 1 (11.5-ounce) package corn tortillas, cut into ½-inch strips 1 teaspoon salt 1 onion, chopped ½ small red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and minced 3 cups chopped cooked chicken 6 cups chicken broth 1 (15.25-ounce) can whole kernel corn 1 (14.5-ounce) can petite diced tomatoes 1 (10-ounce) can diced tomatoes and green chiles 1 tablespoon chili powder 2 teaspoons ground cumin ½ teaspoon salt Shredded Monterey Jack cheese (optional) Sour cream (optional) IN A DUTCH OVEN, pour vegetable oil to a depth of ½ inch. Heat oil to 350° over high heat. FRY tortilla strips, in batches, until golden brown, 2 minutes. Drain on paper towels. Sprinkle with salt; set aside. IN…

fried okra Yield: 4 servings Preparation: 20 minutes Cook: 6 minutes per batch 1 pound fresh okra Vegetable oil (for frying) 1½ cups yellow cornmeal 1 tablespoon seasoned salt 1 teaspoon salt ½ teaspoon ground black pepper CUT off and discard tip and stem ends of okra. Cut okra into ½-inchthick slices; set aside. POUR oil to a depth of ½ inch into a Dutch oven or cast-iron skillet. Heat to 375° over medium-high heat. IN A MIXING BOWL OR RESEALABLE PLASTIC BAG, combine cornmeal, seasoned salt, salt, and pepper. Dredge okra, in batches, in cornmeal mixture. FRY okra, in batches, until golden brown, 6 minutes. Drain on paper towels. belinda’s cornbread pudding Recipe development by Belinda Ellis Yield: 6 to 8 servings Preparation: 15 minutes Bake: 45 minutes 22⁄3…

hot spinach and bacon dip Yield: 6 cups Preparation: 20 minutes Bake: 25 minutes 1 (10-ounce) package frozen spinach, thawed 2 (8-ounce) packages cream cheese, softened 1 (8-ounce) container sour cream ½ cup mayonnaise 1 clove garlic, minced 1 cup grated Parmesan cheese 2 cups shredded mozzarella cheese 1 (12-ounce) package bacon, cooked and crumbled Tortilla chips PREHEAT oven to 350°. DRAIN spinach and press between layers of paper towels; set aside. IN A MIXING BOWL, beat cream cheese, sour cream, mayonnaise, and garlic at medium speed with an electric mixer until creamy. Add Parmesan cheese, mozzarella cheese, and spinach, beating until well blended. Add bacon, stirring to combine. Spoon into a lightly greased 2-quart casserole dish. BAKE until brown and bubbly, approximately 25 minutes. Serve with tortilla chips. deviled eggs Yield: 2…

MAKE-AHEAD TIP: May be prepared ahead and frozen. Reheat in oven. angel biscuits Yield: approximately 2 dozen Preparation: 30 minutes Bake: 10 minutes 1 (.25-ounce) envelope active dry yeast ¼ cup warm water (105° to 115°) 2 tablespoons sugar, divided 2½ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt ½ cup shortening 1 cup buttermilk 1 recipe Orange Butter (Recipe follows.) PREHEAT oven to 400°. IN A 1-CUP LIQUID MEASURING CUP, combine yeast, warm water, and 1 tablespoon sugar. Let stand for 5 minutes. IN A LARGE BOWL, combine flour, remaining 1 tablespoon sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture is crumbly. COMBINE yeast mixture and buttermilk. Add to dry ingredients, stirring just until dry…

This cake is as impressive as it is delicious. It is one of Pollman Bake Shop’s signature cakes and an undisputed favorite among everyone that eats it. We recommend using this special icing anytime a recipe calls for cream-cheese icing—it’s that good! italian cream cake Recipe courtesy of Pollman’s Bake Shop Yield: 1 (9-inch) 3-layer cake Preparation: 45 minutes Bake: 35 minutes Cool: 1 hour 1¼ cups shortening 6 tablespoons butter, at room temperature 2½ cups plus 2 tablespoons sugar, divided 3 large eggs, at room temperature 3 cups plus 2 tablespoons cake flour 1¼ teaspoons salt 2 teaspoons baking soda 1¼ cups buttermilk, at room temperature 1 teaspoon vanilla extract 1 cup chopped pecans 1½ cups sweetened flaked coconut 5 egg whites 1 recipe Pollman’s Special Icing for Italian…

honey chicken salad Yield: 6 servings Preparation: 20 minutes 3 cups chopped, cooked chicken 1½ cups seedless red-grape halves 1 cup chopped celery ½ cup chopped walnuts 11⁄3 cups mayonnaise 1⁄3 cup honey* IN A LARGE BOWL, combine chicken, grape halves, celery, and walnuts; set aside. IN A SMALL BOWL, COMBINE mayonnaise and honey. Spoon mixture over chicken mixture; toss gently to coat. Cover and refrigerate until serving time. * If honey is not available, substitute an equal amount of Alaga Yellow Label Syrup. creamy strawberry salad Yield: 8 to 10 servings Preparation: 10 minutes Refrigerate: 5 hours 1 (6-ounce) package strawberry-flavored gelatin 2 cups boiling water 1½ cups cold water 1 (16-ounce) container sour cream 1 (10-ounce) package frozen sliced strawberries, thawed 2 (8-ounce) containers strawberry yogurt 1 (16-ounce) container frozen…

company chicken pot pie Yield: 8 to 12 servings Preparation: 15 minutes Cook: 35 minutes Bake: 45 minutes 1 pound new potatoes, cut into ½-inch chunks 2 tablespoons vegetable oil 1 medium yellow onion, chopped 2 stalks celery, chopped 2 large carrots, cut into thin strips 4 tablespoons butter ¼ cup all-purpose flour 1½ cups milk 1½ cups chicken broth 1 teaspoon dried thyme 2 tablespoons dry sherry ½ teaspoon garlic powder 1 teaspoon salt ¼ teaspoon ground white pepper 2 cups cooked chicken 1 cup frozen green peas, thawed 1 recipe Buttery Piecrust (Recipe follows.) PLACE new potatoes in a 2-quart saucepan with enough water to cover. Bring to a boil. Cover with lid and cook for 10 minutes. (Potatoes will be only partially cooked.) Drain and rinse under…