Georgia Magazine - October 2022 - 39

THE TOWN HOUSE'S BAKED
SPAGHETTI
All boardinghouses offer fried chicken. Here is a classic recipe
from " The Dillard House Cookbook and Mountain Guide. "
THE DILLARD HOUSE FRIED CHICKEN
1 fresh (2-pound) chicken
2 eggs
1 cup milk
1/4 cup buttermilk
1-1/2 cups cooking oil (or shortening)
1/2 stick butter
3 cups self-rising flour
Salt and pepper, to taste
Cut chicken into sections (leg, thigh, breast) and wash thoroughly.
In a large bowl, beat eggs, then add milk and buttermilk. Place the
chicken pieces in the mixture and soak for 10 minutes.
In a heavy, cast-iron skillet, heat 1 inch of oil (or shortening) and
butter over medium heat. In a bowl, season flour with salt and pepper.
Remove chicken from buttermilk mixture and place in flour mixture,
dredging to cover each piece completely. Carefully place a few pieces of
the chicken in the hot oil, taking care not to crowd together the chicken
in the pan. Cook until chicken is brown around the edges, about 8-10
minutes, then flip chicken over and repeat. Remove chicken to an ovenproof
pan and keep warm in a low oven. Repeat with remaining chicken
until all chicken is cooked. Serves 4.
3 tablespoons butter
1 small onion, peeled, chopped
1 pound ground beef (or a mix of half ground beef
and half bulk Italian sausage)
Salt and pepper, to taste
2 cloves garlic, peeled, minced
24 ounces (about 3 cups) marinara sauce
1 (16-ounce) box spaghetti noodles
Cheese layer
8 ounces cream cheese, softened
1 cup cottage cheese (or ricotta cheese)
2/3 cup freshly grated Parmesan cheese
Topping
1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees.
Meat sauce: In a large skillet, melt the butter
and cook the onion for a few minutes until it is
cooked down but not
browned. Crumble
and add the ground
meat of choice and
season with salt and
pepper. Add garlic.
Cook until meat is
browned. Drain off
most of the fat. Add
the marinara sauce
and stir to combine.
In a large pot
filled with boiling
salted water, cook
spaghetti according
to package instructions.
Drain but do not rinse noodles.
Cheese layer: In a bowl combine cream
cheese, cottage cheese (or ricotta cheese) and
Parmesan cheese. Mix well.
To assemble, cover the bottom of a 9x13inch
pan with the meat sauce. Layer on half of
the pasta, then add meat sauce to cover. Add the
cheese layer mixture on top and smooth it out.
Add the remaining noodles, and top that with
the remaining meat sauce. Evenly sprinkle the
top with the 1/2 cup of mozzarella cheese and
Parmesan cheese.
Bake casserole for 30-40 minutes or until hot
and bubbly. Note: Check it after about 20 minutes,
and if the cheese is browning too quickly, tent a
piece of tinfoil over it. Remove from the oven and
wait at least 15 minutes before cutting and
serving, to allow it to set up. Serves 8-10.
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Georgia Magazine - October 2022

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