The Sookie Stackhouse Companion

oil. Heat the oil to 375 degrees F.
    While the oil is warming, roll out the dough on a well-floured surface. The thickness is a personal preference, but anywhere from ¼” to ½” is traditional. Cut the dough into 2” to 3” squares, also a matter of personal preference. Let the dough rest while the oil heats up.
    Drop the beignets, three at a time, into the hot oil. Cook until they are nicely brown, and then turn them over to brown the other side, approximately 1 minute per side. Pull the hot beignets out of the oil with a slotted spoon. Let any excess oil drip off. Drop them into the bag of powdered sugar. Close the bag and shake it. Take the sugar-coated beignets out of the bag and serve immediately. Continue with the rest of the beignets.
    Tip: Beignets are best served hot.
    Submitted by Denise Little

Lunch

BURGERS LAFAYETTE SAUCE
    TIME: 30 MINUTES • SERVES 4
    INGREDIENTS:
    1 medium onion, chopped
¼ stick margarine
¼ cup vinegar
½ cup water
½ tsp. salt
Dash of cayenne pepper
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
½ tsp. pepper
½ cup ketchup
    Sauté the onion in the margarine. Add all of the other ingredients. Simmer for about 20 minutes.
    Place cooked hamburgers or leftover roast in the skillet and steep for at least 10 minutes.
    Place the meat on a bun and put a spoonful of extra sauce on top. Makes enough sauce for about 4 hamburgers.
    Submitted by Charlaine Harris

COLD-WEATHER CHILI
    TIME: PREP TIME 15 MINUTES, COOKING TIME 15 MINUTES, SIMMERING
TIME 1 HOUR 30 MINUTES • SERVES 6–8
    INGREDIENTS:
    ½ lb. ground chuck or ground round
2 medium onions, sliced
1 can (28 oz.) whole tomatoes
1 can (6 oz.) tomato paste
1 cup water
1 beef bouillon cube
2 Tbsp. green peppers, diced
2 cloves garlic, minced
2 tsp. salt
2 tsp. oregano
2 tsp. chili powder or ground cumin
½ tsp. crushed red peppers (or to taste)
1 whole bay leaf
2 cans (16 oz. each) red kidney beans
⅛ tsp. ginger
    Combine ground beef and sliced onions in a large saucepan. Brown the meat and drain off the fat. Add remaining ingredients and stir to blend. Cover and simmer about 1 hour 30 minutes, stirring occasionally. Remove bay leaf before serving.
    Tip: Top with shredded cheddar or mozzarella and sour cream.
    Variation: Omit the kidney beans for a thicker chili to serve over French fries. Top with cheese and bacon bits for cheesy chili-bacon fries.
    Submitted by Mary Helen Klein

MERLOTTE’S CHICKEN STRIPS
    TIME: PREP TIME 40 MINUTES, MARINATING
TIME 8 HOURS • SERVES 2–4
    INGREDIENTS:
    ¼ cup buttermilk or unsweetened yogurt thinned with a touch of milk
1 tsp. cayenne
1 tsp. adobo or ½ tsp. curry powder
6 boneless, skinless chicken breast halves
2 cups oil or bacon grease
1 cup flour, as needed
Salt to taste
Black pepper to taste
    Mix buttermilk or yogurt, cayenne, and adobo or curry powder into a gallon-sized ziplock freezer bag. Slice meat into thumb-thick strips. Put them in the ziplock bag, mash out all the air, and seal. Allow to marinate 8 hours in the refrigerator.
    Heat oil or bacon grease in a large skillet. Season flour with plenty of salt and pepper, and pour into a brown paper bag or a gallon-sized ziplock bag. Shake chicken pieces, a few at a time, in the flour, then fry until golden brown. Drain on paper towels. Serve hot.
    Tip: Serve with French fries and either honey mustard or ranch dip.
    Submitted by Terri Pine

MITCHELL’S FAVORITE MEATLOAF
    TIME: PREP TIME 15 MINUTES, BAKING TIME 75 MINUTES • SERVES 4–5
    INGREDIENTS:
    1 lb. ground beef
1 egg
1 cup Italian bread crumbs
1 cup Parmesan cheese
Nonstick cooking spray
    Preheat the oven to 325 degrees F.
    Mix together ground beef, egg, bread crumbs, and cheese to form a loaf. Place in a pan sprayed with nonstick cooking spray. Bake for 75 minutes (a little longer if necessary).
    Tips: Can be glazed with your favorite tomato-based sauce 20 minutes before done. Great cold for sandwiches.
    Submitted by Charlaine Harris

Supper

CALVIN’S CATFISH
    TIME: PREP TIME APPROXIMATELY 15 MINUTES, COOKING TIME 5–7 MINUTES • SERVES 5
    INGREDIENTS:
    Peanut oil (enough to fill fryer—the typical home fryer holds 2 quarts but
ours holds 10 gallons)
2½ lb. pond-raised catfish fillets (½ lb. per person)
2 cups yellow cornmeal
1 tsp. salt (or to taste)
½ tsp. black pepper (or to taste)
    Heat oil in deep fryer to 355 degrees F.
    If catfish is frozen, thaw in cold water.
    Add cornmeal to a small bowl