Miss Kay's Duck Commander Kitchen (23 page)

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cup sugar

1 large egg

4 cups self-rising flour

1. Heat the oven to 400°F. Lightly grease the muffin tin cups with cooking spray.

2. Sprinkle the yeast over the warm water. Let stand until foamy, about 5 minutes.

3. In a large mixing bowl, beat the butter and sugar until well combined and creamy. Beat in the egg.

4. Add the yeast to the butter mixture. Add the flour and stir until well combined.

5. Drop by spoonfuls into the muffin cups. Bake until browned, 20 to 25 minutes. Cool in the pan or eat while still hot.

A Note from Miss Kay

This dough will keep in a tightly sealed container in the refrigerator for several days. Be sure to use self-rising flour so you’ll have nice fluffy rolls.

Roast Beef & Vegetable Soup

Makes 8 to 10 servings • Large (7- to 8-quart) cooking pot with a lid

1 boneless chuck roast (2 to 3 pounds, depending on family size), cut into 1-inch chunks

1
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teaspoons garlic powder

Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning

1 bay leaf

Salt and black pepper

6 red or white potatoes, peeled and cut into 1-inch chunks

6 carrots, peeled and sliced 1 inch thick

1 large onion, chopped

1 large bell pepper, chopped

2 celery stalks, chopped

2 garlic cloves, chopped

1 can (28 ounces) stewed or diced tomatoes

1 can (12 ounces) tomato paste

1. Place meat in the pot with water to cover and bring to a boil over medium-high heat. Skim any foam that rises to the surface.

2. Add the garlic powder, Cajun seasoning (apply liberally), bay leaf, and salt and pepper to taste, reduce to a simmer, and cook 1 hour.

3. Add the potatoes, carrots, onion, bell pepper, celery, garlic, stewed tomatoes, and tomato paste and return to a boil. Reduce to a simmer, cover, and cook 1 hour longer or until the meat and vegetables are tender. Remove the bay leaf before serving.

A Note from Miss Kay

There’s nothing like a pot of soup cooking in the kitchen on a chilly day! You can make this for lunch, and it will roll right over to supper time. It’s best with a big slice of cornbread and a houseful of family!

Squash Casserole

Makes 6 to 8 servings • Large pot • Large skillet • 9x13-inch casserole dish

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stick (6 tablespoons) butter, plus more for the casserole

7 medium yellow squash (about 2
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pounds), cut in half lengthwise and sliced
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inch thick

1 medium onion, chopped

1 medium bell pepper, chopped

1 can (14.75 ounces) cream-style corn

1 large egg, lightly beaten

Salt and black pepper

1 sleeve Ritz crackers, crumbled

1. Heat the oven to 350°F. Lightly butter the casserole.

2. In a large pot of boiling water, cook the squash until tender, about 5 minutes. Drain well. Transfer to a large mixing bowl.

3. In a large skillet, melt the butter over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 7 minutes.

4. Add the onion mixture, creamed corn, and egg to the squash and mix well to combine. Add salt and pepper to taste. Pour into the casserole and scatter the cracker crumbs over the top.

5. Bake until set, about 1 hour.

A Note from Miss Kay

Squash isn’t something the kids will run for, but the adults will. This is a great summer dish and really brightens a table.

Lasagna

Makes 8 servings • Large pot • Large skillet • 9x13-inch casserole dish

1 pound hamburger meat

1 jar (28 ounces) spaghetti sauce

1
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cups water

1 container (15 ounces) ricotta cheese

2 cups shredded mozzarella cheese (8 ounces)

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cup grated Parmesan cheese

2 large eggs

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cup chopped parsley

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teaspoon salt

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teaspoon black pepper

1 package (8 ounces) lasagna noodles

2 cups shredded cheddar cheese (8 ounces)

1. Heat the oven to 350°F.

2. In a large skillet, cook the meat over medium heat, breaking it up with a spoon, until no longer pink, about 5 minutes. Drain any fat from the pan.

3. Add the spaghetti sauce and water to the meat, bring to a boil, reduce to a simmer, and cook 10 minutes, until thickened.

4. In a medium bowl, stir together the ricotta, 1 cup of the mozzarella,
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cup of the Parmesan, the eggs, parsley, salt, and pepper.

5. Pour about 1 cup of the sauce on the bottom of the casserole. Arrange a layer of uncooked noodles on top of the sauce. Add just enough sauce to cover the noodles, then top with
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of the ricotta mixture. Sprinkle with
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cup of the cheddar and
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cup of the remaining mozzarella.

6. Repeat until you’ve made 3 layers. Finish off the top with the remaining cheddar, mozzarella, and Parmesan cheeses.

7. Cover with foil and bake for 45 minutes. Uncover and bake 15 minutes longer or until the top is golden brown. Let stand 10 minutes before cutting into pieces.

A Note from Lisa

Lasagna is always a great dish to feed lots of people. You might want to invest in an insulated bag to take your dishes to the church potluck. That way your food stays warm and everyone is Happy, Happy, Happy!

Sweet Potato Casserole

Makes 10 to 12 servings • 9x13-inch casserole dish

Pastry blender (Just Google “pastry blender” and see what they look like, then buy one at any store.)

Sweet Potatoes

Softened butter, for the casserole

3 cups mashed sweet potatoes (one 29-ounce can and one 16-ounce can, drained), or 2 pounds fresh sweet potatoes, baked or peeled and boiled, then mashed

1 cup granulated sugar

1 stick (
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pound) butter, melted