Miss Kay's Duck Commander Kitchen (14 page)
Read Miss Kay's Duck Commander Kitchen Online
Authors: Kay Robertson,Chrys Howard
Tags: #Cooking, #General, #Regional & Ethnic, #American, #Southern States, #Cajun & Creole, #Entertaining
The school my grandkids go to puts on a production for the grandparents every year. Little Will got to play big Willie in the 2012 production. He nailed it!
A Note from Miss Kay
If you can’t beat ’em, join ’em! The kids love chicken strips from any fast-food place, but they can’t be better than these homemade ones. The grandkids love these, but so do my big kids. This is one of Willie’s favorite dishes.
Hamburger Steak
Makes 4 to 6 servings • Large skillet
1
1
/
2
pounds hamburger meat
1 large egg
1
/
3
cup evaporated milk (I use Pet)
1 tablespoon Worcestershire sauce
1 onion, chopped
Salt and black pepper
Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning
All-purpose flour, to coat
1 to 1
1
/
2
cups peanut oil, for frying
1. In a large bowl, combine the meat, egg, milk, Worcestershire, onion, salt and pepper (we like it heavy on the pepper side), and Cajun seasoning. Mix with your hands to combine. Pat into thick patties (you decide how many). Coat the patties with flour.
2. Pour enough oil into the skillet to come up 2 inches, and heat on medium-high.
3. Fry the patties quickly in the hot oil, turning them halfway through. Turn the heat down if the patties are browning too quickly.
4. Mash lightly with a fork to test if the patties are done. (The juices should be clear.)
A Note from Miss Kay
If you have some young cooks, this is a great one to let them help. They love mixing up the ground meat and making it into patties. You can use a small saucer to smash your hamburger steak into a perfect round shape or just smash with your hands. I call that freestyle!
Melt-in-Your-Mouth Biscuits
Makes about 20 (3-inch) biscuits • Rolling pin
Pastry blender (You can just Google “pastry blender” and see what they look like, then buy one at any store.)
2 cast-iron skillets, baking sheet with
1
/
2
-inch sides, or 9x13-inch casserole dish
4 cups biscuit mix (I use Pioneer), plus more for rolling
2 cups sour cream
1 partial can 7Up or Sprite (about
1
/
4
cup)
1
/
2
stick (4 tablespoons) butter
1. Heat the oven to 375°F.
2. In a large bowl, mix together the biscuit mix and the sour cream with a pastry blender. Add 7Up a little at a time and mix with a fork until the dough forms a ball. (You will not need the whole can. Don’t overdo the liquid.)
3. Sprinkle about
1
/
2
cup of biscuit mix on the counter to roll the dough in. Turn the dough out onto the biscuit mix on the counter. The dough will be wet, so pat on a little more biscuit mix as needed. With a rolling pin, roll the dough to
1
/
2
inch thick.
4. Melt the butter in the skillets or baking pan.
5. Using a round biscuit cutter, cut out the biscuits. (A small drinking glass will also do.) Dip the cutter in biscuit mix first for easier cutting.
6. Dip both sides of each biscuit in the melted butter and place the biscuits close together in the pan.
7. Bake for 20 minutes, or until golden brown.
A Note from Miss Kay
This recipe will make two pans of biscuits, which we always need. Phil makes jelly for our family, which is perfect with biscuits. Yes, ladies, he definitely does more than hunt!
Missy’s Twice-Baked Potatoes
Makes 6 to 8 servings • Microwave • Gallon-size resealable plastic bag • Large microwave-safe bowl
8 or 9 medium russet (baking) potatoes (about 2
1
/
2
pounds)
1 stick (
1
/
4
pound) butter
1 package (1 ounce) ranch dressing mix (I use Hidden Valley)
1
1
/
3
to 1
1
/
2
cups milk
2 cups shredded Colby-Jack cheese
1
/
2
cup chopped green onions or scallions (leave out if your family doesn’t like onions)
1 package (4.3 ounces) real bacon pieces (not imitation bacon bits!)
Duck Commander Cajun Seasoning (mild or zesty)
1. Scrub the potatoes. Use a sharp knife to poke two holes through each potato. Place all potatoes in the plastic bag, close it, and cook in the microwave on high for 20 minutes, or until done (poke the potatoes with a fork to check).
2. Place the butter in the bowl and set aside.
3. While the potatoes are still hot (hold them with a pot holder), cut them in half. Scoop the potato out of the skin and into the bowl with the butter. Discard the skins.
4. Pour the ranch mix onto the potatoes, then add milk. With a potato masher or fork, mash the potatoes until they are creamy and have absorbed all the milk. Stir, making sure the ranch mix is all blended through. Stir in 1 cup of the cheese,
1
/
4
cup of the green onions,
1
/
2
the package of bacon, and Cajun seasoning to taste until all is mixed together. Top with the rest of the cheese, onions, and bacon pieces. Shake on more Cajun seasoning to taste.
5. Cook in the microwave on high for 4 to 5 minutes, until the cheese is completely melted.
A Note from Missy
This is a great recipe for a crowd; and any time our family gets together, it’s a crowd. The kids love it!
Papaw Phil’s Homemade Ice Cream
Makes about 3 quarts • Electric mixer • 4-quart ice cream maker • Crushed ice and rock salt (optional)
2 cups heavy whipping cream
1
1
/
2
cups granulated sugar
7 large eggs
1 can (14 ounces) sweetened condensed milk (I use Eagle Brand)
1 can (12 ounces) evaporated milk (I use Pet)
Pinch of salt
1
1
/
2
tablespoons vanilla extract
1
1
/
3
cups powdered sugar
2 cups half-and-half
About 1 cup whole milk (enough to bring mixture to the top of the freezer)