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Friends Night In Editioncookbooks

9 14

5

Simple southern crab dip

Fruit and nut salad

Spicy deviled eggs

Down-home potato salad

Cranberry congealed salad

Buttermilk biscuits

Homestyle butterbeans

Sweet potato casserole

Creamed corn

Baked macaroni and cheese

Southern collard greens

Mama’s fried chicken

Double-crust chicken pot pie

Honey-glazed ham

Hamburger steak with onions

Fried pork chops

Southern pecan pie

Banana pudding

Easy apple pie

Pineapple cake

Old-fashioned caramel layer cake

Southern sweet tea

Fresh citrus tea

Southern whiskey sour

Mississippi punch

| 2 | SHEKNOWS Cookbooks


APPETIZERS AND SALADS

SIDE DISHES

MAIN COURSES

DESSERTS

DRINKS

FriendsNight In

Only one thing is better than a little down-home cooking: Time with

sweet girlfriends over some of the best Southern recipes ever passed

down. Invite your friends over and pull together a menu from the

selection that follows for a night of laughter and delicious eats.

SIMPLE SOUTHERN CRAB DIP

SERVES 8-10

1 cup crabmeat

1-1/2 cups mayonnaise

1/4 cup shredded cheddar cheese

1 teaspoon horseradish

1 tablespoon Worcestershire sauce

1/4 cup French dressing

Directions:

1. Mix crabmeat, mayonnaise, cheddar

cheese, horseradish, Worcestershire sauce

and French dressing in serving bowl. Stir well.

2. Serve with sliced vegetables and crackers.


Friends Night In {Appetizers and Salads}

FRUIT AND NUT SALAD

SERVES 6

2 cups tart apples, diced

1 cup seedless grapes, green

1/2 cup Mandarin oranges, sectioned

1 cup miniature marshmallows

1/2 cup pecans

2 teaspoons lemon juice

1 cup whipped cream

1/4 cup sugar

Directions:

1. Coat apples with lemon juice in large bowl.

Add grapes, oranges, marshmallows and nuts.

2. Combine sugar and whipped cream in small

bowl. Mix thoroughly. Fold fruit into cream.

3. Serve immediately or chill.

Catch up with your friends over heartwarming soul food, from

the classic deviled egg to a creamy potato salad.



SPICY DEVILED EGGS

YIELDS 12 EGGS

6 eggs

3 tablespoons heavy cream

1 green onion, diced

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon curry powder

1/2 teaspoon hot pepper sauce

3 tablespoons cooked bacon, chopped

1 tablespoon chopped chives or parsley, for garnish

Directions:

1. Place eggs in small saucepan and cover with cold

water. Bring to a boil over high heat. Cover and

remove from heat. Let stand 15 minutes. Drain and

rinse under cold water. Peel eggs and cool

completely.

2. Slice eggs in half lengthwise. Remove yolks and

set whites on platter. Place yolks in bowl and mash

yolks with fork. Stir in cream, onion, vinegar,

mustard, curry powder and hot sauce until blended.

3. Spoon or pipe egg yolk mixture into centers of

egg whites. Sprinkle bacon over eggs. Garnish with

chives or parsley.

DOWN-HOME POTATO SALAD

SERVES 6-8

5 medium Idaho potatoes

1 medium onion, chopped

1/2 cup celery, chopped

1 teaspoon celery seed

1 tablespoon mustard

1/4 cup mayonnaise

2 boiled eggs, chopped

1/2 cup sweet pickles, chopped

1 teaspoon paprika

Directions:

1. Peel and chop potatoes into squares.

2. Cook potatoes in salted water in saucepan

until tender; drain and let cool.

3. In large bowl, combine remaining

ingredients and toss with potatoes.


CRANBERRY CONGEALED SALAD

SERVES 8-9

1 (6 ounce) package raspberry gelatin

1-1/2 cups boiling water

1 (16 ounce) can whole cranberry sauce

1 (8 ounce) can crushed pineapple, drained

1/2 cup chopped pecans

1 (3 ounce) package cream cheese

1 (8 ounce) container frozen whipped topping

Lettuce leaves, for serving

Directions:

1. Dissolve raspberry gelatin in water. Stir in

cranberry sauce, pineapple and pecans.

2. Pour mixture into casserole dish and chill.

3. Mix cream cheese and whipped topping until

smooth. Spread over top of chilled salad.

4. Serve in squares over lettuce leaves.


Friends Night In {Side Dishes}


Every Southern woman knows that no meal is complete without the “fixins” (e.g. side dishes).

Try your hand at traditional collard greens, or enjoy a batch of homemade buttermilk biscuits

(they’re even better for breakfast). Your girlfriends will thank you for these winning recipes.

BUTTERMILK BISCUITS

YIELDS 10 BISCUITS

2 cups unbleached all-purpose flour

(plus for more kneading)

1/4 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold unsalted butter

1 cup buttermilk

Directions:

1. Preheat oven to 450 degrees F.

Combine flour, baking soda, baking

powder and salt in bowl.

2. Cut the cold butter into chunks, and cut

into the flour. Stir or mix in electric mixer

until it reaches cornmeal consistency.

3. Add buttermilk; combine just until

mixed. Dough will be wet.

4. Place dough onto floured surface.

5. Gently pat the dough out until it's 1/2-

inch thick. Fold the dough in about 5

times and pat out again to 1/2-inch thick.

Do not over-knead the dough.

6. Use a round cookie cutter to cut out

circles; place dough circles on cookie

sheet, with sides touching each other.

7. Bake for 10 to 12 minutes or until

golden brown.


HOMESTYLE BUTTERBEANS

SERVES 6-8

7 slices bacon, diced

1 small onion, minced

1/2 cup brown sugar

1 (16 ounce) package frozen lima (a.k.a., butter) beans

1/4 cup butter

2 teaspoons salt

1 teaspoon black pepper

Directions:

1. Cook bacon and onion in a large Dutch oven over

medium heat 5 to 7 minutes. Add brown sugar and

cook, stirring occasionally, 1 to 2 minutes or until

sugar is dissolved.

2. Stir in butterbeans and butter until butter is

melted and beans are thoroughly coated. Stir in 12

cups water.

3. Bring to a boil over medium-high heat; reduce

heat to low. Simmer, stirring occasionally, for 2

hours or until beans are very tender, and liquid is

thickened and just below top of beans. Stir in salt

and pepper.


SWEET POTATO CASSEROLE

SERVES 6

2 eggs

1 cup granulated sugar

3/4 cup butter, softened

1/2 cup milk

1 teaspoon vanilla

3 cups cooked mashed sweet potatoes

Topping:

1/2 cup brown sugar

1/3 cup flour

2 tablespoons butter, softened

1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F. Beat eggs,

granulated sugar and 3/4 cup butter with

electric mixer. Add milk and vanilla.

2. Combine with the mashed sweet potatoes;

spoon into a greased two-quart casserole.

Combine brown sugar, flour, butter and

pecans, mixing until crumbly; sprinkle over

sweet potatoes.


CREAMED CORN

SERVES 10

32 ounces frozen whole-kernel

corn (two 16 ounce packages)

1 stick butter

1 cup whipping cream

1 tablespoon sugar

Salt and pepper to taste

Directions:

1. Place butter in large skillet

over medium heat to melt.

Add frozen corn. Stir and

continue cooking over

medium heat for a few

minutes, until mostly thawed.

2. Add whipping cream and

sugar. Add salt and pepper to

taste. Continue cooking over

medium heat, stirring

constantly for 10 to 15

minutes, until corn is cooked

through and sauce is thick.


BAKED MACARONIAND CHEESE

SERVES 6-8

1 (16 ounce) package uncooked elbow

macaroni

3 (8 ounce) containers cottage cheese

1 (16 ounce) container sour cream

3 eggs

2 cups shredded sharp cheddar cheese

1/4 teaspoon cayenne pepper

1 teaspoon paprika

Directions:

1. Preheat oven to 350 degrees F.

Grease a 9 x 13-inch baking dish.

2. Add a dash of salt to a large pot of

water and bring to a boil. Add pasta

and cook for 8 to 10 minutes or until

al dente. Drain.

3. In a large bowl, combine cooked

pasta, cottage cheese, sour cream,

eggs, cheddar cheese and cayenne

pepper. Stir well and transfer to

prepared dish. Sprinkle with paprika.

4. Cover loosely with aluminum foil

and bake 40 minutes.

SOUTHERNCOLLARD GREENS

SERVES 6

1-1/2 quarts water

1-1/2 pounds ham hocks

4 pounds collard greens, rinsed

and trimmed

1/2 teaspoon crushed red pepper flakes

1/4 cup vegetable oil

Salt and pepper to taste

Directions:

1. Place the water and ham hocks in

a large pot and cover. Bring to a boil.

Turn heat down to low and cover;

cook for 30 minutes.

2. Add the collard greens and red

pepper flakes. Simmer, covered, for

about 2 hours, stirring occasionally.

3. Add the vegetable oil. Cover and

simmer for 30 minutes.

Friends Night In {Main Dishes}

You can't have a Southern meal without a homecooked main dish, now, can you? Pick any of these, and your

girlfriends will be begging for the recipe for years to come. Fried chicken reigns supreme down South.

MAMA’S FRIED CHICKEN

SERVES 4

1 cup all-purpose flour

1-1/4 teaspoons dried thyme

3/4 teaspoon onion powder

2 teaspoons salt

1 teaspoon paprika

1 teaspoon pepper

8 pieces of chicken (thighs, legs or breasts)

2/3 cup buttermilk

2 tablespoons oil

Directions:

1. Combine flour, thyme, onion powder,

paprika, salt and pepper in a large

plastic bag. Add chicken to bag, one or

two pieces at a time; shake to coat well.

Dip chicken into buttermilk, return to

bag and shake to coat.

2. Heat oil in a large skillet over medium

heat. Add chicken and sauté 15 minutes,

turning to cook evenly until golden.

3. Reduce heat to medium-low. Cook,

uncovered, 35 to 40 minutes or until

chicken is tender and juices run clear

when chicken is pierced with a fork.


DOUBLE-CRUST CHICKEN POT PIE

SERVES 6

1 recipe for 9-inch double-crust pie pastry or purchased pie crusts

2 tablespoons butter

1 cup sliced mushrooms

1 clove garlic, minced

2 tablespoons cornstarch

1-1/2 cups milk

2-1/2 cups cooked diced chicken

2 cups fresh or frozen peas, cooked and drained

1-1/2 cups carrots, sliced

1/2 teaspoon dried leaf thyme, crumbled

1 teaspoon salt

1/4 teaspoon pepper

Directions:

1. Preheat oven to 375 degrees F. Prepare pastry and line pie

plate with half of the dough (or one prepared pie crust). In a

skillet, melt butter over medium-low heat. Add mushrooms and

garlic. Sauté until lightly browned.

2. In a saucepan, stir cornstarch and milk until smooth. Mix in

the mushrooms, garlic and the pan drippings from skillet. Bring

to a boil over medium heat, stirring constantly, and continue to

boil for 1 minute.

3. Stir in chicken, peas, carrots, thyme, salt and pepper. Pour

into the prepared pastry-lined pie plate.

4. Roll out remaining dough and carefully place on top of pie.

Seal and flute edge. Cut several slits in top.

5. Bake at 375 degrees F. for 35 minutes, or until golden brown.


HONEY-GLAZED HAM

SERVES 6-8

1/2 spiral-cut smoked ham (roughly 7 pounds)

1/2 cup pear juice

1/2 cup orange juice

1/2 cup firmly packed brown sugar

1/2 cup honey

Directions:

1. Preheat oven to 375 degrees F. Place ham,

cut end down, in a large baking pan.

2. Mix pear and orange juice in a bowl.

3. Bake ham for 15 minutes, basting

frequently with fruit juice.

4. Mix brown sugar and honey in small bowl.

5. Brush sugar mixture over ham and cook

for an additional hour or until internal

temperature reads 140 degrees F.



HAMBURGER STEAK WITH ONIONS

SERVES 6

1-1/2 pounds ground beef

2 eggs

1/3 cup breadcrumbs

1/8 teaspoon ground black

pepper

1 teaspoon seasoned salt

1 teaspoon onion powder

1 teaspoon garlic powder

1-1/2 teaspoons

Worcestershire sauce

1 tablespoon vegetable oil

1-1/2 cups thinly sliced onion

3 tablespoons all-purpose flour

1-1/2 cups beef broth

3/4 teaspoon seasoned salt

Directions:

1. In a large bowl, mix the ground beef, eggs, breadcrumbs,

pepper, salt, onion powder, garlic powder and

Worcestershire sauce. Form into 10 to 12 balls, and flatten

into patties.

2. Heat the oil in a large skillet over medium heat. Fry

the patties and onion in the oil until patties are nicely

browned, about 4 minutes per side. Remove the beef

patties to a plate, and keep warm.

3. Sprinkle flour over the onions and drippings in the skillet.

Stir in flour with a fork, scraping bits of beef off the bottom

as you stir. Gradually stir in the beef broth. Sprinkle with

seasoned salt. Simmer and stir over medium-low heat for

about 5 minutes, until the gravy thickens.

4. Turn heat to low, return patties to the gravy, cover and

simmer for another 15 minutes.


FRIED PORK CHOPS

SERVES 6-8

7 pieces thin, bone-in pork chops

1 cup all-purpose flour

1 teaspoon seasoned salt

1 teaspoon black pepper

Cayenne pepper to taste

1/2 cup canola oil

1 tablespoon butter

Directions:

1. Salt and pepper both sides of pork chops.

2. Combine all dry ingredients on large plate.

Dredge pork chops on both sides in dry mixture

and set aside.

3. Heat canola oil over medium-high heat. Add

butter and melt. Cook pork chops 1 to 2

minutes on each side (until juices run clear).


Friends Night In {Desserts}

It wouldn't be the South without passed-down dessert recipes like these. Take your pick

from any of these gems, and you know you'll be serving up a county fair winner.

SOUTHERN PECAN PIE

SERVES 8

1 cup sugar

3/4 cup light corn syrup

3/4 cup dark corn syrup

4 eggs

1/4 cup melted butter

1-1/2 teaspoons vanilla extract

1-1/2 cups pecans, chopped

1 unbaked deep-dish pie shell

Directions:

1. Preheat oven to 350 degrees F. In

saucepan, boil sugar and corn syrups

together for 2 to 3 minutes and set aside

to cool.

2. In large bowl, beat eggs lightly.

Slowly pour syrup mixture over eggs,

stirring constantly.

3. Stir in butter, vanilla and pecans.

Pour into crust.

4. Bake for 45 to 60 minutes or until set.



EASY APPLE PIE

SERVES 6-8

2 thawed pie crusts

6 cups thinly sliced and peeled Granny Smith apples

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Directions:

1. Preheat oven to 425 degrees F. Place pie crust

in greased 9-inch pie plate. Press firmly to fold

edges over pie plate.

2. Stir together apples, sugar, flour, cinnamon, salt,

nutmeg and lemon juice in large bowl. Pour into

pie plate.

3. Cover with second pie crust. Press edges

together to seal. Cut slits in top of pie.

4. Bake 40 to 45 minutes or until golden brown.

Cover edges with aluminum foil with 15 to 20

minutes left to avoid edges burning. Allow to cool.

BANANA PUDDING

SERVES 6

2 cups milk, 2 percent or whole

2/3 cup sugar

3 tablespoons cornstarch

2 teaspoons vanilla extract

1/4 teaspoon salt

1 egg

1 egg yolk

2 tablespoons butter

2 to 3 large bananas, sliced

50 vanilla wafers or 1 12 ounce box

1 cup heavy cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Directions:

1. In a medium saucepan, whisk together the milk,

sugar, cornstarch, vanilla extract, salt, egg and egg

yolk. Place the pan over medium heat; cool until

thick and bubbling.

2. Remove the pan from the heat and add the

butter. Whisk until completely melted.

3. In serving dish, place a layer of the sliced

bananas; top that with a layer of the vanilla wafer

cookies. Pour in 1/3 of pudding. Repeat until full.

Cover and chill until ready to serve.


PINEAPPLE CAKESERVES 10-12

Cake:

2 cups sugar

2 sticks butter, softened

3 cups plain flour

1 tablespoon baking powder

3/4 cup milk

1 tablespoon vanilla

6 egg whites, stiffly beaten

Filling:

3 tablespoons plain flour

1-1/2 cups sugar

1 (20 ounce) can crushed pineapple, undrained

6 egg yolks

1 stick butter

Directions (cake):

1. Preheat oven to 350 degrees F. Cream sugar

and butter together until light and fluffy.

2. Combine flour and baking powder in

medium bowl. Add, alternating with milk, to

sugar mixture, beginning and ending with

dry ingredients.

3. Stir in vanilla extract and fold in egg

whites gently.

4. Pour batter into two 11-inch baking pans or

three 8-inch baking pans, greased.

5. Bake for 20 minutes or until toothpick

comes out clean.

Directions (filling):

1. In a saucepan, stir flour and sugar together.

Add pineapple and egg yolks, and blend.

2. Add in butter and stir, cooking over

medium-high heat until mixture boils and

thickens (5 to 10 minutes).

3. Let cool. Spread between layers of baked

pineapple cake as filling.



OLD-FASHIONED CARAMEL LAYER CAKE

SERVES 10-12

Cake:

3-1/2 cups all-purpose flour, sifted

2 teaspoons baking powder

1 cup (2 sticks) butter, softened

2 cups sugar

6 eggs, room temperature

1 cup milk

1 teaspoon vanilla extract

Frosting:

2-1/2 cups sugar

3/4 cup milk

1/2 cup butter

1 teaspoon vanilla extract

Directions (cake):

1. Preheat oven to 325 degrees F. Combine flour and baking

powder in medium bowl.

2. In large mixing bowl, cream together butter and sugar. Add

eggs, one at a time, and mix well.

3. Add in the dry ingredients from medium bowl with milk to

the creamed sugar, alternating, and beginning and ending with

dry ingredients.

4. Stir in the vanilla extract.

5. Bake for about 35 minutes in two 9-inch greased cake pans

(until toothpick comes out clean).

Directions (frosting):

1. For frosting, place 1/2 cup sugar in skillet over medium-high

heat and stir until caramelized.

2. In large saucepan, combine remaining 2 cups of sugar with

milk and bring to a boil. Add caramelized sugar to boiling

mixture, stirring constantly until soft-ball stage (between 234

and 240 degrees F. on candy thermometer).

3. Remove saucepan from the heat and add butter and vanilla.

Mix with electric mixer on high speed until thick.

4. To frost cake, spread caramel frosting over one layer of

cake. Top with second layer, and pour remaining frosting on

top. Wet knife to spread frosting easily.



SOUTHERN SWEET TEA

YIELDS 16 SERVINGS

1-1/4 cups sugar

1/2 gallon water

1 tray ice cubes

4 family-size teabags or 8 regular teabags

Directions:

1. Pour water into a 3-quart or larger pot and

bring to boil. Remove from heat, and add teabags.

2. Let tea steep for 5 to 6 minutes and pour sugar

into large pitcher.

3. Remove teabags and return to heat. Bring just

to a boil and pour into pitcher, dissolving sugar.

Stir well. Fill pitcher with ice and stir well.

Friends Night In {Drinks}

FRESH CITRUS TEA

SERVES 12

5 lemons

5 limes

5 oranges

3 quarts water

1-1/2 cups sugar

Directions:

1. Squeeze juice from lemons, limes and

oranges into gallon container.

2. Add water and sugar to juice, stirring well.

3. Chill in refrigerator and serve over ice.

4. Garnish with remaining fruit slices.

From the classic sweet tea to a couple of cocktails with some sass, these drinks will do just fine for

sipping on the porch on a hot summer day with the girlfriends. Of course, add in as much sugar

as you like. You can never go wrong adding more sugar down South.


SOUTHERN WHISKEY SOUR

YIELDS 1 COCKTAIL

2 ounces apple brandy

1/2 teaspoon powdered sugar

Juice of 1/2 lemon

1/2 lemon slice

1 cherry

Directions:

1. Shake apple brandy, powdered sugar and

juice of lemon with ice and strain into a

whiskey sour glass.

2. Top with lemon slice and cherry.

Friends Night In {Drinks}

MISSISSIPPI PUNCH

YIELDS 1 COCKTAIL

2 ounces cognac

1 ounce bourbon

1 ounce dark rum

1/2 ounce lemon juice

2 teaspoons fine sugar

Directions:

1. Add all ingredients to chilled cocktail shaker;

shake well with crushed ice, and then strain

into a Collins glass 2/3 full of crushed ice.

2. Garnish with lemon or orange slice.

Friends Night In

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