The Sookie Stackhouse Companion

degrees F.
    Whisk together the eggs and milk in a shallow bowl. Place the bread crumbs in a separate bowl. Dip each pork chop first into the egg-milk mixture, then into the bread crumbs until fully coated, pressing to make sure each chop is covered in the bread crumbs.
    Heat a few tablespoons of olive oil in a frying pan and brown each pork chop until golden brown on both sides. Add oil in small intervals throughout the frying process.
    Place the browned pork chops in a 9 × 13” baking dish and cover. Bake for 30–40 minutes.
    Meanwhile, combine the gravy mix with the correct amount of water, as indicated on the packet, but do not cook the gravy. Just add it to the water and whisk until smooth.
    Remove the pork chops from the oven, remove the cover, and pour the gravy mix over the pork chops. Cover again and bake for another 30–40 minutes. Remove from the oven and keep covered until ready to serve.
    Tip: Serve with rice or buttered egg noodles.
    Submitted by Pam Wilbur

Sides

ANTOINE’S FRIED PICKLES
    TIME: 20 MINUTES
    INGREDIENTS:
    1 cup self-rising flour
1 tsp. baking powder
¼ tsp. paprika
Dash of red pepper
⅓ cup milk
⅓ cup beer (any brand)
Whole dill pickles
Oil
    This is a variation on a recipe that became famous after its use at a restaurant close to Tunica, Mississippi.
     
    Sift together all of the dry ingredients. Add the milk and the beer in equal amounts until the mixture is the desired consistency. Slice the dill pickles into round ¼ ” to ⅜ ” thick chips. Dip the slices in the batter until the batter is gone, and fry in deep oil. Turn once or twice to brown evenly.
    Tip: Enjoy them with cold beer.
    Submitted by Charlaine Harris

BON TEMPS SWEET POTATO HARVEST
    TIME: PREP TIME 1 HOUR 30 MINUTES (IF SWEET POTATOES ARE PRECOOKED), BAKING TIME 1 HOUR 15 MINUTES • SERVES 6
    INGREDIENTS:
    10 Tbsp. margarine
2¼ cups Bisquick
2 Tbsp. sugar plus ¼ cup sugar
¼ cup chopped pecans
3–5 cups cooked sweet potatoes
2 eggs
3 Tbsp. molasses
1 tsp. allspice
½ tsp. nutmeg
1 tsp. vanilla extract
2 cups brown sugar
½ cup pecans
2 egg whites
1 Tbsp. lemon juice (optional)
crushed pecans (optional)
½ tsp. cinnamon
    Preheat the oven to 350 degrees F.
    For the bottom crust, mix 4 Tbsp. margarine, 1½ cups Bisquick, 2 Tbsp. sugar, and chopped pecans until crumbly. Press into 3-quart casserole dish and bake for 10 minutes. (This can also be done in a shallower pan.)
    Next mash the cooked sweet potatoes and mix with 2 Tbsp. margarine, 2 eggs, ¼ cup sugar, molasses, allspice, nutmeg, and vanilla. Pour over baked crust.
    Mix 4 Tbsp. margarine, 1 cup brown sugar, ¾ cup Bisquick, and pecans until crumbly. Sprinkle over potato mixture. Bake for 45–50 minutes.
    For the top layer, beat 2 egg whites until frothy. Add 1 cup brown sugar and lemon juice. Pour on top of dish and sprinkle with crushed pecans and cinnamon. Put in oven long enough to toast nuts.
    Variation: In lieu of the top layer, you may choose to beat 1 egg white and add 1 Tbsp. sugar and ½ tsp. cinnamon. Brush on top of warm casserole and return to oven for 10–15 minutes.
    Submitted by Charlaine Harris

GRAN’S EASY BAKED APPLES
    TIME: 60 MINUTES • SERVES 6
    INGREDIENTS:
    6 large baking apples
¾ cup raisins, cranberries, or chopped dates
1 cup brown sugar
1 cup water
2 Tbsp. butter
½ tsp. cinnamon
½ tsp. nutmeg
    Preheat the oven to 350 degrees F.
    Core the apples, paring a strip of peel from the top of each one. Place apples in a 10 × 6” baking dish that is at least 1½” deep. Fill the apples with raisins, cranberries, or dates. Combine the brown sugar, water, butter, cinnamon, and nutmeg in a saucepan. Bring to a boil. Pour the hot syrup around the apples, and be sure to add at least 1 tsp. into each apple cavity. Bake uncovered for about 60 minutes, basting occasionally.
    Submitted by Charlaine Harris

HOTSHOT HUSH PUPPIES
    TIME: PREP TIME 15 MINUTES, FRYING TIME 3–4 MINUTES PER BATCH • SERVES 6–8
    INGREDIENTS:
    2 cups white cornmeal (yellow is acceptable)
2 Tbsp. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
½ cup onion, grated
¼ cup green onion, thinly sliced, or a jalapeño pepper, finely chopped
1 egg yolk
1½–2 cups buttermilk
3 egg whites
Peanut oil for frying
    Preheat about 3” oil to 355 degrees F.
    Whisk dry ingredients together in a bowl. Add the grated onion, green onion or jalapeño, egg yolk, and 1½ cups of buttermilk. Beat well