The Lady and Sons, Too!

Overview

The Lady & Sons, Too! is a brand-new collection of recipes from Paula Deen, owner of Savannah's Lady & Sons restaurant and one of QVC's all-time bestselling cookbook authors. In addition to featuring 315 new Southern recipes, this book has thirty-two more helpful kitchen hints from "the Lady" and a whole new chapter featuring introductions and recipes from some of Paula's friends in Savannah, including three recipes from John Berendt's mother! The Lady & Sons, Too! makes a tempting addition to any ...

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Overview

The Lady & Sons, Too! is a brand-new collection of recipes from Paula Deen, owner of Savannah's Lady & Sons restaurant and one of QVC's all-time bestselling cookbook authors. In addition to featuring 315 new Southern recipes, this book has thirty-two more helpful kitchen hints from "the Lady" and a whole new chapter featuring introductions and recipes from some of Paula's friends in Savannah, including three recipes from John Berendt's mother! The Lady & Sons, Too! makes a tempting addition to any cookbook collection or a great gift for friends.

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Editorial Reviews

From the Publisher
“I normally don’t gobble my food. . . . But during a mid-November lunch in Savannah, Georgia, I shamefully lost control. And wound up ingesting my meal of the year. . . . Paula Deen’s home-style Southern menu at The Lady & Sons turned me into a ravenous beast unminded of manners, cholesterol, North-South diplomacy, and the dropped jaws of my companions. . . . If someone had reached for my plate, he’d have lost a limb.”
–Jerry Shriver, USA Today
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Product Details

  • ISBN-13: 9780375757655
  • Publisher: Random House Publishing Group
  • Publication date: 8/29/2000
  • Pages: 272

Meet the Author

Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah's historic district and specializes in Souther cooking. Deen is the author of The Lady & Son's Savannah Country Cookbook and is a regular guest on QVC.

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Read an Excerpt

Polynesian Chicken Wings

3 pounds chicken wings
1 cup pineapple preserves
1/2 cup sherry
1/2 cup frozen orange juice concentrate
1/2 cup soy sauce
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon ground ginger

Chop off the wing tips; discard them, or save them for making soup. Cut each wing into 2 pieces. Place the wings in a glass baking dish. Combine the remaining ingredients and pour this mixture over the wings. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Remove the chicken wings from the marinade and place them in a shallow pan (a jelly-roll pan is perfect). Pour 1 cup marinade liquid over. Bake for 1 hour.

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Table of Contents

Appetizers

Hot Appetizers

Baked Cheese Spread
Hot Crab Dip
Polynesian Chicken Wings
Spinach and Shrimp Dip
Italian Chicken Sticks
Shore Is Good Seafood Dip
Sugar-and-Nut-Glazed Brie
Tomato Canapés
Mushroom Canapés
Artichoke Frittata
Chicken Nuggets
Black Bean Dip

Cold Appetizers
Shrimp Mold
South Georgia “Caviar”
Devilish Cheese Logs
Georgia Spiced Pecans
Tangy Marinated Shrimp
Caviar Spread
Candied Dills
“Boursin Cheese”
Herbed Cheese-and-Cracker Bits
Party Eye-of-Round Steak
Mexican Layered Dip
Salsa Chicken Salad
Smoked Oyster Cheese Balls
Zesty Cheese Straws
Stuffed French Bread
Egg Caviar Mold

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