Featured Cookbook

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1. How to Make Gravy

2. How to Make Cream Sauce

3. Country-Fried Steak with Cream Gravy

4. Dirty Rice

5. Banana Pudding with Meringue

Book Description

Crispy fried chicken, field peas simmered with savory pork, crusty cornbread hot from the skillet, three-layer caramel cake, homemade peach ice cream-old-time dishes like these have made Southern cooking a cherished tradition. Southern cousins, Courtney Taylor and Bonnie Carter Travis, both experienced cooks and writers, now bring that traditon to you.

... (more)

The Southern Cook's Handbook: A Step-By-Step Guide to Old-Fashioned Southern Cooking

Authors: Courtney Taylor,Bonnie Carter Travis

Date: September 2001

ISBN: 1893062295

Publisher: Quail Ridge Press

Plastic Comb

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Servings: 12

• 1/4 cup vegetable oil

• 2 cups chopped onions

• 1 cup chopped celery

• 1/2 cup chopped bell pepper

• 1/4 cup chopped parsley

• 1/2 cup chopped green onions

• 1 teaspoon dried thyme leaves

• 6 cups cooked rice

• 1/2 pound chopped, cooked chicken livers

• 1/2 pound chopped, cooked chicken giblets

• 1 pound lean ground beef

• 1 1/2 cups chicken stock

• Salt and black pepper to taste

1. In a large, heavy iron pot, heat oil over medium heat. Add the onions, celery, bell pepper, parsley and green onions and saute until wilted.

2. Add chicken livers and giblets. Stir well and add ground beef. Cook over medium heat, stirring constantly until well browned.

3. Add chicken stock and lower heat to simmer. Cook approximately 1 1/2 hours.

4. Remove from heat. Drain all excess fat from dressing mixture and blend with rice. Adjust seasoning to taste.

More From This Book:

1. How to Make Gravy

2. How to Make Cream Sauce

3. Country-Fried Steak with Cream Gravy

4. Dirty Rice

5. Banana Pudding with Meringue

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