Listen to Your Heart - Fern Michaels [71]
“He didn’t!” Kitty squealed. “God, Josie, this looks exactly like Mom’s dishes. This is so perfect I can’t stand it. You know what, Josie? We did all right for ourselves. We really did.”
“You can say that again. We have to put our gowns on. The limo will be here in fifteen minutes. You help me with mine, and I’ll help you with yours. Where’s your veil?”
“I’m not wearing one. I’m wearing my chef’s hat.”
“No kidding! That takes guts!”
“I’m not carrying that dumb bouquet either.”
“I’m almost afraid to ask, but what are you going to carry?”
“I wasn’t going to carry anything till you gave me this dog. Now I’m going to carry her. Don’t say it, Josie. This is my wedding, and you know what? It isn’t as dumb as you might think. Mom wore a red garter you could see through her dress and her shoes were red. Dad loved it.”
“I wasn’t going to say a word. I think you should do whatever the hell you want to do. You’re right. This is your wedding, too. I love you, Kitty.”
“You won’t be embarrassed?”
“Never.”
“What about Paul?”
“He won’t be embarrassed either. He’s so laid-back these days it’s hard to believe he’s the same guy. Okay, help me with my dress.”
“My pleasure.” Kitty grinned.
An hour later, Father Sebro said, “I now pronounce you man and wife. You may now kiss the bride!”
Paul turned, his gaze straying to the three empty pews on the right side of the church. A smile tugged at the corners of his mouth. He gently turned Josie’s head. A smile that rivaled the sun spread across his new wife’s face. All he was able to see was a flash of pink as the heady scent of lilies of the valley wafted toward him.
Kitty Dupré’s Favorite Recipes
Fried Frog Legs
12 pair frog legs
1 tsp cayenne pepper
2 tsp salt
2 eggs, beaten
1 c flour
¼ c cornmeal
1 tsp chili powder
fat for frying
Season frog legs with cayenne pepper and salt. Dip frog legs in egg, then roll in combined mixture of flour, cornmeal and chili powder. Fry in deep fat at 350°F for about 8 minutes or until golden brown and tender.
SERVES 4.
Pepper Apple Chicken
6 boneless chicken breasts
2 c apple juice
2 tbsp butter
2 large apples (I prefer Granny Smith)
1 tbsp black pepper
½ c brown sugar
1 tbsp ground cinnamon
¼ tbsp of nutmeg
1 tbsp cornstarch
¼ c water
Wash chicken and dry thoroughly. Allow chicken to soak in apple juice for two hours in refrigerator. Remove chicken from apple juice (save juice). In a skillet, melt butter. Add chicken, reduce heat from high to medium. Peel and core apples, slice as thin as possible. Turn chicken once after browned; then add apple slices. Spread evenly. Cover and allow to simmer until other side is browned. Add apple juice, nutmeg, brown sugar, cinnamon and pepper. Stir thoroughly and cover. Simmer 20–25 minutes. Mix cornstarch in water. When mixture starts to bubble, add cornstarch. Stir until thick. Serve hot.
Corn Puppies*
1½ c all-purpose flour
2 c corn flour or cornmeal
¼ tsp baking powder
¼ c sugar
¼ lb butter, melted
¾ c milk
2 large eggs
1 15 oz can whole kernel corn, 303 size can
4 c oil for frying
¼ to ½ c powdered sugar
In a mixing bowl combine all-purpose flour, corn flour (or cornmeal), baking powder and sugar. Blend with a mixer on medium high speed until totally blended. Continue to mix while you add all butter a little at a time until all is added. Continue to blend until pea-sized balls are formed. Slowly add milk to mixture while mixing on high speed. After all milk is added, add both eggs and blend until creamy thick texture. (Note: Mixture should be firm). Open can of corn and drain completely. Add corn to mixture and fold until evenly mixed.
Next, in a 1½ quart pot, heat oil to 300°F. Carefully spoon 2–3 tbsp of mixture into hot oil. As puppies begin to brown turn over a couple of times until evenly browned all over. Remove and drain on paper towels. To serve, place in a bowl and sprinkle powdered sugar on top by putting sugar into a wire strainer and tapping it with your