The Sookie Stackhouse Companion

with fork or whisk until well blended and about the consistency of loose mashed potatoes. Add more buttermilk if it’s too stiff. Whip egg whites into soft peaks (not stiff peaks) and fold them into the batter. Drop by tablespoonfuls into preheated oil. They will roll over when done, but you may need to turn them to make sure they brown evenly. Remove with a wire spider and drain on a rack or paper towels. Serve immediately.
    Submitted by Treva Jackson

JANNALYNN’S GOLDEN BISCUITS
    TIME: 20 MINUTES • SERVES 8 (16–20 BISCUITS)
    INGREDIENTS:
    1 medium baked sweet potato
Pinch of apple pie spice or pumpkin pie spice, if desired
2 cups biscuit mix
½ stick butter, room temperature, or a dollop of shortening
½ cup yogurt, buttermilk, or milk (or milk with an egg yolk beaten into it)
    Preheat the oven to 450 degrees F.
    Comb the sweet potato with a fork to make sure it’s done through (nuke if not) and set aside. If using the apple or pumpkin pie spice, stir into the biscuit mix first. Stir the butter and yogurt into the biscuit mix, then stir in the sweet potato until you have lumps of potato but no big lumps of biscuit mix. The dough should look very soft and wet. Drop the dough onto an ungreased biscuit pan or cookie sheet. For tidier biscuits, heavily flour your fingertips and pat down the tops. Bake for about 10 minutes.
    Variation: You may also use a handful of sharp shredded cheese in lieu of the sweet potato, leaving out the butter if desired.
    Submitted by Terri Pine

MARDI GRAS CORN SALAD
    TIME: 30 MINUTES • SERVES 12
    INGREDIENTS:
    1 large purple onion, finely chopped
2 large green bell peppers, finely chopped
1 tomato, finely chopped
1 Tbsp. butter
1 package (8 oz.) cream cheese
1 cup mayonnaise or salad dressing
2 cans (15¼ oz. each) whole-kernel yellow corn, drained
2 cans (11 oz. each) white shoepeg corn, drained
2 tsp. lemon juice
Salt and pepper, to taste
    Sauté the chopped vegetables in the butter in a large skillet over medium heat for about 5 minutes. Add the cream cheese and mayonnaise and melt. Stir in the corn. Make sure everything is fully coated with the cream cheese–mayonnaise mixture and simmer for an additional 5 minutes. Add the lemon juice, salt, and pepper.
    Tip: Serve warm or chilled as a side.
    Submitted by Lynda Edwards

MICHELE’S HOMEMADE BUTTERMILK RANCH DRESSING
    TIME: PREP TIME 10 MINUTES, REFRIGERATION TIME 2 HOURS • SERVES 12
    INGREDIENTS:
    ½ cup sour cream
1 tsp. Worcestershire sauce
1 Tbsp. cider vinegar
½ tsp. salt
1 tsp. dried dill
½ tsp. dried chives
½ tsp. dried parsley
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. dried oregano
½ tsp. fresh ground black pepper
⅛ tsp. paprika
¼ tsp. dried mustard
½ tsp. sugar
1 cup buttermilk
    Combine all ingredients except buttermilk in a medium mixing bowl. Slowly add the buttermilk and mix well. Refrigerate and let chill at least 2 hours before serving.
    Tip: Keeps well for up to a week in a covered container in refrigerator.
    Submitted by Michele Schubert

MICHELE’S PARMESAN GARLIC CROUTONS
    TIME: PREP TIME 15 MINUTES, BAKING TIME 30 MINUTES • SERVES 8
    INGREDIENTS:
    ½ loaf French bread, cut into small cubes
8 tsp. butter, melted
½ tsp. garlic powder
½ cup grated Parmesan cheese
    Preheat the oven to 300 degrees F.
    Place bread cubes in a large mixing bowl. In a small bowl or measuring cup combine melted butter and garlic powder. Slowly pour butter mixture over bread cubes and toss. Add Parmesan cheese, coating the bread cubes. Place bread on a cookie sheet and bake for 30 minutes or until golden brown, turning occasionally.
    Tip: Just about any type of bread can be used for this recipe, so it’s a great way to use up bread that would otherwise go to waste.
    Submitted by Michele Schubert

PINKIE’S FRIED GREEN TOMATOES
    TIME: PREP TIME 20 MINUTES • SERVES 3–4
    INGREDIENTS:
    Cooking oil
1 cup all-purpose flour
1 cup yellow cornmeal
1½ tsp. salt
1 tsp. black pepper
2 Tbsp. sugar
3 medium green tomatoes, unpeeled
1 cup buttermilk
    Heat the oil in a heavy skillet. Mix all the dry ingredients in a shallow pan. Slice the tomatoes about ¼” thick. Place a few slices at a time in the buttermilk. Roll the soaked slices in the dry mixture and fry (one layer at a time) in the hot oil until the slices are brown on both sides. Drain on paper towels.
    Submitted by Charlaine Harris

SISTER’S MASHED POTATO CASSEROLE
    TIME: PREP TIME 30 MINUTES, BAKING TIME 30 MINUTES •