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The Queens Potatoes

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This is a fabulous recipe for the holidays. Everything can be done ahead of time and can be popped in the oven right before your meal is ready. This potato dish is fit for a queen.

The Queens Potatoes

This is what you need-
4 medium tomatoes
2 pounds potatoes, peeled and chopped
8 tablespoons butter
2 cloves garlic, minced
½ cup diced onion
1 egg, tempered (mixed with potatoes after mashed)
½ cup mayonnaise
Salt and Pepper
¼ cup grated parmesan cheese (or your favorite cheese)

Get it done-
Cut tomatoes in half and scoop out seeds and pulp, invert to drain on a lined plate. Place potatoes in salted water and bring to a boil. Cook until tender, approximately 14 – 16 minutes.
Melt 8 tablespoons of butter in a skillet and sauté onions until they are translucent. Add garlic and continue cooking until garlic is fragrant.
When potatoes are ready, drain and return to pan, shake in pan over medium heat until potatoes are dry. Mash potatoes and then add butter, onion mixture, tempered egg, mayonnaise and salt and pepper. Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes. Pipe potatoes into tomatoes, place in lined broiling pan and bake in a preheated 425 degree oven for about 10 minutes. Add parmesan cheese and return to oven and bake for an additional 5-7 minutes.

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Cornbread Dressing with Sausage

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This recipe is V I C T O R Y. This is what our Mama would say when something was real good and she would do a cheer. We just have to say that we think Thanksgiving should be every week. We can’t understand why cornbread dressing is limited to Thanksgiving. This is got to be one of our all time favorite foods. Being the heathenetts that we were we would eat it before Mama could get it in the oven. We would stand around the pot like vultures waiting to get a taste.

Cornbread Dressing
with Sausage

What you are going to need-
Cornbread, crumbled (recipe follows)
1 lb bulk breakfast sausage
2 sticks butter
3 chicken bouillons
4-5 stalks celery, chopped
1 large onion, chopped
8 green onions, white and green chopped
2 cloves garlic, chopped very fine
3 tablespoons parsley, chopped
3-4cups chicken stock
Salt and pepper to taste
4 eggs, beaten

This is what you need to do-
Make up your cornbread. While that’s in the oven brown your sausage. Remove sausage from the pan leaving some of the drippings. There is a lot of flavor left in that skillet and we sure don’t want to waste it. Add your butter to the skillet and let it melt. Next, add your chicken bouillon, celery and onion and cook until translucent, approximately 5 to 10 minutes. Next add green onions, garlic and parsley. Stir around for a few minutes. Pour the vegetable mixture and browned sausage over the crumbled cornbread. Add your stock, stir it up real good and then give it a little ole taste. If it needs some salt and pepper, add it. Lightly beat eggs and add a little of the cornbread mixture. Then add it back to the cornbread mixture and stir it up real good. Pour mixture into a greased 13x9x2 casserole dish and bake until dressing is cooked through, about 45 – 60 minutes.

Cornbread
What you will need-
2 cup self-rising cornmeal
1 cup self rising flour
1½ cups buttermilk
4 eggs
¼ cup vegetable oil
1 stick butter

How to make-
Get your oven heated 350 degrees F. Combine all your dry ingredients in a bowl and wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix well. Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown. Remove from oven and let cool.

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Little Sissy’s French Toast Casserole

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We always have a house full of friends and family for the long holiday weekend. I always make this casserole up ahead of time so I can just pop it in the oven and enjoy our guests.

Stuff you need-

1 loaf, French bread, cubed or sliced
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
TOPPING:
1 stick butter
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon
1 cup of maple syrup
3 tablespoons butter

What to do with the stuff-
Go on and grease you up a 13 x 9 baking dish. Next, line your dish with the French bread. Get you a big ole bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Pour that yummy egg mixture over the French bread. Now wasn’t that easy? Cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about 45 minutes to 1 hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter and add sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. It is optional bet we do highly recommend it. So just go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole.

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Green Bean Casserole (Crock Pot)

20131204-052653.jpgThis is for all you crock pot lovers out there. This is easy, easy,easy and gives you that extra space you know you are going to need for your ham and other dishes.
Crock on with your bad selves.

Green Bean Casserole (crock pot)
Get you-

2 (14 1/2 ounce) can French Style Green Beans, drained

1 (14 1/2 ounce) can cut green beans, drained

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms, drained

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans

Let’s get to crockin-
Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours. Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant. Sprinkle over casserole just before serving.

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Holiday Menu

The holiday season is right around the corner and we are taking orders. Let us help you with all of your holiday cooking.

The Sweet and Savory Sisters and Wagner’s BBQ

Holiday Menu

thesweetandsavorysisters.com

Amy Dupuy Martin 229-854-1160
Suzette Dupuy Wagner 229-347-1202 or 229-436-7177

Appetizers
BLT Dip- $9.25 lb.
Chicken Salad- $10.00 lb.
Cheese Ball- $10.00
Pimento Cheese- $9.99 lb

Delectable Sides
4 cups $13.00 8 cups $21.00
12 cups $31.00
Green Beans with New Potatoes
Mashed Potatoes
Squash and Onions
Roasted Root Vegetables
Succotash
Honey Glazed Carrots

4 cups $15.00 8 cups $23.00
12 cups $33.00
Corn Bread Dressing w/ Gravy or without Gravy
Squash Casserole
Twice Baked Potato Casserole
Green Bean Casserole
Corn Casserole
Rice Casserole
Dirty Rice
Savory Cream Corn
Sweet Potato Casserole
Mac and Cheese
Plantation Grits
Pineapple Casserole
Creamed Spinach with Parsnips
Broccoli Casserole
Broccoli Salad
Congealed Salad
Cranberry Chutney
Breakfast
Breakfast Casserole- Small-13.25 Large- $25.00
Quiche- $14.00 (prices vary depending on type)
Baked Grits $13.00/$23.00/$34.00

Mouth-Watering Desserts
Pies $18.00
Pumpkin Pie
Sweet Potato Pie
Apple Crisp
Pecan Pie

Cakes
$25.00 Cake ½ Cakes $13.00
Plain Jane Pound Cake

$30.00/Cake ½ Cake $15.00
Chocolate Pound Cake
Orange Pound Cake
Pumpkin Cheese Cake
Pumpkin Trifle
Croissant Bread Pudding

Breads
$15.00
Banana Nut Bread
Pumpkin Bread
Zucchini Bread

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Sticky Chicken

Love this recipe because it is so yummy and so easy!

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Sticky Chicken

This is what you are going to need-
1 whole chicken, quartered
Salt and pepper to taste
¾ cup ketchup
¾ cup brown sugar
½ cup soy sauce, reduced sodium
½ cup honey
3 teaspoons horseradish
3 cloves garlic, pressed

This is what you need to do-
Preheat oven to 350 degrees. Wash and pat dry chicken pieces. Season the chicken with salt and pepper or a little Cajun seasoning. Combine remaining ingredients in a small boiler and cook over medium heat, stirring often, until sugar dissolves. Place chicken skin side down in a baking dish and pour sauce over chicken. Bake for 30 minutes. Remove chicken from oven and turn chicken over. Spoon the sauce over the chicken. Return to oven and continue cooking for an additional 30 minutes or until chicken is cooked throughout.

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Large Marg’s Cheesy Onion Bread

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Our family friend shared this recipe with us and it is some kind of good. This bread goes great with chili or soup.

Large Marg’s Cheesy Onion Bread

Round up-
1 tablespoon butter
¾ cup Vidalia onion, diced
2 spring onions, diced with tops
1 beaten egg
½ cup of milk
1 ½ cups biscuit mix
1 cup Monterey Jack cheese, shredded and divided
3 tablespoons melted butter
2 tablespoons parsley, chopped


Make it-
Heat you a medium sized skillet over medium heat. Add the butter and Vidalia onions and cook until translucent. Remove from heat and stir in spring onions and set to the side. In a medium bowl whisk your egg and milk together and then add your biscuit mix. Stir only until mix is just moistened. Add the onion and butter mixture to the bread mix. Next, fold in half of the grated cheese. Spread dough in greased 8×1½ inch round cake pan. Drizzle melted butter and parsley over the top. Doesn’t that look good? Bake at 400 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheese and continue baking until cheese has melted, about 5 minutes or so.

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South Georgia Caviar

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This recipe is so easy and versatile and makes great use of all those cans of beans that you already have in your pantry. You can use any kind of beans that you have on hand. This recipe can be served as a side, on a bed of salad greens or as a dip.

South Georgia Caviar
What you need-

1 15.5 oz can black beans, drained
1 15.5 oz can small red beans, drained
1 7 oz. can Mexicorn, drained
1 small onion, diced
½ cup bell pepper (combination of orange, red and green), diced
3 green onion, diced
2 tablespoons cilantro, chopped (additional for garnish)
Zesty Italian Dressing

What to do-
Dump the first 7 ingredients into a mixing bowl. Add dressing to your likings. Put in a pretty glass bowl and garnish with cilantro. Toss in fridge for several hours and let all of those flavors come together.
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The Griff’s Pasta Salad (For a Crowd)

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This is a friend of ours wonderful pasta salad recipe and we have used this for all kinds of parties and events. This is my favorite pasta salad recipe. The ravioli makes this pasta salad the bomb digity. This recipe makes a heap of pasta salad. So, if you are not trying to feed a crowd you may want to half the recipe.

The Griff’s Pasta Salad (For a Crowd)

What you are going to need for the Pasta Salad-

2, 12 ounces packages angel hair pasta
1, 12 ounces refrigerated package mixed cheese tortellini
1, 9 ounces refrigerated package four cheese ravioli
Salt to taste
½ cup vegetable oil
½ cup olive oil
½ pound Genoa salami cubed
2, 14 ounce cans quarter artichoke hearts, drained and chopped
2 cans 2.25 ounces of sliced California olives, drained
½ cup roasted red peppers
2\3 cup chopped green onions and tops
16 ounces fresh mozzarella, crumbled
1 cup mayonnaise
2 tablespoons hot sauce
½ teaspoon Worcestershire
½ cup vegetable oil
Salt and white pepper to taste

This is how it’s done-
Cook the pasta according to package instructions. Drain all pasta. This is going to be a lot of pasta to work with and it is hard to work with it all at once. Trust us we have made this pasta salad a lot. So with that being said, we are going to give you a little hint here. Work in 2-3 different batches and then mix it all together at the end. So go on and split up the pasta in 2-3 different mixing bowls. Toss the pasta with the vegetable and olive oil. In a separate bowl you are going to want to combine the salami, artichoke hearts, olives, roasted red peppers, green onions with the tops and mozzarella. Divide that up between the pasta bowls and stir it around. It is easiest and fastest to use your clean hands. Now get you another mixing bowl out and combine your mayonnaise, hot sauce, Worcestershire and vegetable oil. Now divide the dressing up between the bowls of pasta and vegetables. Get in there good and mix it up with your hands. It will take forever if you try to use a spoon. Add a little salt and white pepper to each bowl and mix it up good. We are almost done here. Now get what you are going to serve it in and combine all of the pasta together in that bowl. Refrigerate until ready to serve.

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