Notes about Recipes in this book

• Crispy chicken cutlets with a heap of spring salad

  • Breadcrumbs on September 02, 2015

    p. 133 - mr bc pulled some b/s chx breasts out of the freezer yesterday morning so my challenge was to find a Southern recipe to put them to good use. An EYB search landed me here and it was love at first sight when I saw the photo in the book. This recipe was outstanding. The meat practically melted in our mouths. The breading was incredibly crisp and adhered perfectly to the chicken. A quick spritz of lemon and little sea salt scattered atop was all we needed to take this dish from amazing to perfect. Loved this!! mr bc ate 3 pieces! Photo here: http://chowhound.chow.com/topics/1023426?commentId=9708175#9708175

  • sturlington on March 25, 2013

    I really love this method of cooking chicken cutlets. It is like fried chicken without all the work and mess. The salad can be varied as one likes. This is a good light meal with some crusty bread and berries for dessert.

• Buttermilk blue cheese dressing

  • Breadcrumbs on May 05, 2015

    p. 285 - An excellent rendition of a classic. I liked the use of sherry vinegar in this one and the technique of mashing cheese into the vinegar. I did this with half the cheese as we also like to have some chunks of cheese in our dressing. I also did this prior to adding the shallots to make life easier. Instead of basil I used dill. I've also made this with red onion vs shallots and with sour cream vs Greek yogurt. In all cases this recipe produces terrific results. I always add chopped garlic. This is one of my go-to recipes for Blue Cheese Dressing as it's easily adaptable.

• Shrimp jambalaya

  • adrienneyoung on October 10, 2012

    Pretty decent. Not stellar, but good weeknight food. Fast, no weird ingredients, and reheatable leftovers.

• Memphis-style barbecued spare ribs

  • katecooksthebooks on July 19, 2011

    Horrendously spicy!

• Quick cucumber pickles

  • JFM on August 06, 2013

    The best pickle recipe I've tried so far - so easy, so delicious.

  • sturlington on August 24, 2013

    This recipe is quick and easy, and can be used to make any kind of quick, vegetable pickle, not just for cucumbers. Keeps 1 month in the fridge. p87

• Skillet-fried corn

  • sturlington on July 31, 2014

    Super simple and really delicious with fresh corn. Add zucchini/summer squash or leave it out. P230

• Summer squash casserole

  • sturlington on March 26, 2013

    I had to admit that I was very skeptical about this recipe. Squash is not one of my favorite things, and this recipe includes a healthy amount of mayonnaise, among other not-good-for-you ingredients. Was I wrong. The casserole is sweet, creamy, but not overrich, with the bacon providing just the right contrast in terms of crunch and saltiness. This would definitely be a hit at any potluck. p257

• Roxy's grated coleslaw

  • sturlington on February 15, 2015

    It was difficult to cut this recipe down and maintain the correct proportions. Mine came out a little too sour.

• Creamy potato salad

  • sturlington on December 23, 2014

    Necessity being the mother of recipe adaptation, I discovered that the salad is just as creamy and delicious with half the mayonnaise, which was all I had. I added 2 tablespoons of white wine vinegar to the potatoes right after draining. To the dressing, I added 1/2 tablespoon of Dijon mustard in place of half the Worcestershire, and I seasoned with salt and pepper, not explicitly called for in the recipe.

• Cucumber and heirloom tomato salad

  • sturlington on July 09, 2013

    P269. Make an entree salad by adding crab or chicken salad. Make a sandwich by stuffing into a wrap with cheese. Can also add avocado to this.

• Phyllis's comeback sauce

  • sturlington on April 22, 2014

    This is like a russian dressing or Southern-style remoulade. Good for burgers, sandwiches, salads, and dipping. p282

• Sweet and spicy pecans

  • sturlington on December 24, 2014

    Easy and good. Could use a little more vanilla, I think, but that might have been my extract rather than the recipe. ETA Served these at Christmas and everybody loved them. The whole dish disappeared.

• Kate's sweet potato refrigerator rolls

  • sturlington on November 24, 2014

    Note: Dough can be made ahead. p66

• Baked rosemary sweet potato halves

  • julesamomof2 on March 23, 2020

    Easy and a touch nicer than a plain roasted sweet potato. Need to adjust the baking time based on the size of the potatoes. Mine took forever but I liked them better with some crisp almost burnt edges and caramelization.

• Holiday cornbread dressing

  • lkgrover on November 26, 2020

    Excellent Thanksgiving herb dressing. I used 1 brioche loaf; no cornbread; reduced all other ingredients by 1/2. Fills one 9 x 9 inch baking dish.

• Fried eggplant with sugared tabasco sauce

  • ellencooks on February 08, 2017

    This was fantastic! The sweet-hot dipping sauce was a hit and we couldn't stop eating these.

• Braised cabbage

  • ellencooks on February 08, 2017

    This is very simple and very good. The cabbage got done sooner than other dishes but kept well on the stove.

• Red beans and rice with andouille sausage

  • ellencooks on September 24, 2017

    I made this with canned beans and just simmered them with the ham and onions and peppers about 20 minutes before adding the sausage.

• Roasted tomato grits with country ham and cracklings

  • foodgloriousfood on April 01, 2022

    Just made the grits without the ham or cracklings. Very good grits!

• Ham bone soup

  • foodgloriousfood on April 03, 2022

    I had a heap of The Lee Bros Southern Cookbook Sneaky Collards left over (which are great by themselves too) so stirred them all in at the end instead of adding a bunch of collards which was a lot more collards than this recipe called for. We loved it and I would do that again as the Sneaky Collards are cooked with seasonings (they are vegetarian, but have smoked paprika and vinegar) so added a lot of oomph to this recipe. So this is a great recipe to use up a lot of collards if you made too much, or if not, I would add a lot more than the single bunch of collards that this recipe calls for (if you also love collards) and maybe add some smoked paprika and some vinegar in too.

• Kate Cooks the Books

  Kate reviews the book and will be testing several recipes.

  Full review