These are the recipes featured at our Paula Deen party. Delicious!! And don't mind all the butter, sugar and cream cheese, etc. Just get cookin' ya'll :)
Appetizers:
South Georgia Caviar
Ingredients:
2 15-ounce cans black-eyed peas, drained
1 15-ounce can whole kernel corn, drained
1 10-ounce can Ro-Tel tomatoes
2 cups red bell pepper, chopped
1/2 cup fresh jalapeno peppers, chopped
1/2 cup onion, chopped
1 8-ounce bottle Italian dressing
1 4-ounce jar chopped pimentos, drained
Directions
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.
Yield: 15 servings
Baked Cheese Spread
Ingredients
1 cup mayonnaise
1 cup grated Colby cheese
1 cup chopped onion
Dash of Tabasco sauce (optional)
Dash of Worcestershire sauce (optional)
Directions
Preheat the oven to 350 degrees. Mix all ingredients in a pie plate. Bake until golden brown on top, about 30 minutes. Serve with crackers or bagel chips.
Yields: 3 cups
Artichoke and Spinach Dip
Ingredients
One half of a 10-ounce package frozen chopped spinach, thawed
Two 13 ¾-ounce cans artichoke hearts, drained and mashed
½ cup mayonnaise
½ cup sour cream
1 ½ cups grated Parmesan cheese
Salt and Pepper to taste
Directions
Preheat oven to 350 degrees. Drain all water from spinach. Mix all ingredients and bake in greased casserole dish for 30-40 minutes. Serve with butter crackers or bagel chips.
Yields: 3 cups
Southwestern Dip
Ingredients:
3 tablespoon Southwestern Dip mix
1 cup sour cream
1 cup mayonnaise
Southwestern Dip Mix (makes 1 2/3 cups):
1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup dried chives
1/4 cup ground cumin
2 teaspoons salt
Directions
In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir until smooth. Refrigerate at least 2 hours for flavors to blend. Serve with chips or fresh vegetables.
Southwestern Dip Mix:
In a medium bowl, combine parsley, onion, chili powder, chives, cumin, and salt. Package in decorative jar or cellophane bag.
Vegetables and Side Dishes
Asparagus Casserole
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Two 15-ounce cans asparagus spears, drained (or fresh if desired)
1 cup grated Cheddar cheese
4 hard-boiled eggs, sliced
Salt and pepper
1 cup breadcrumbs
Directions:
To make the sauce, heat butter in a skillet; stir in the flour, mixing well, then add the milk all at once. Cook over medium heat, stirring constantly, until thick and creamy; set aside. Arrange half of the asparagus in the bottom of a buttered 2-quart casserole. Top with half of the Cheddar and half of the egg slices. Sprinkle with salt and pepper to taste. Pour half of the sauce on top. Repeat the layers beginning with the remaining asparagus. Top with the breadcrumbs and bake at 350 degrees for 30 minutes.
Yields: 6 servings
Fancy Green Beans
Ingredients: 2 tablespoon teriyaki sauce
1 tablespoon honey
1 tablespoon butter
1 tablespoon fresh lemon juice
1 1/2 lb fresh green beans
2 slices bacon
1/2 cup red bell peppers, cut into strips
1/2 cup thin onion wedges
1/2 cup whole cashews
Directions
In a small bowl, stir together the teriyaki sauce, honey, and butter.
Fill a bowl with cold water and ice cubes.
Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
In a skillet, cook the bacon until very crispy, crumble and set aside. Sauté the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.
Yield: 6 to 8 servings
Corn Casserole
Ingredients:
One 15 ¼-ounce can whole kernel corn, drained
One 14 3/4 –ounce can cream-style corn
One 8-ounce package Jiffy corn muffin mix
1 cup sour cream
½ cup (1 stick) melted butter
Directions:
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole dish. Bake at 350 degrees for 45-60 minutes, or until golden brown.
Yield: 6-8 servings
Crunchy New PotatoesIngredients:
12 small new red potatoes
1 0.4-ounce package Hidden Valley Original Ranch Buttermilk Recipe mix
2 cup crushed cornflakes
1/2 cup (1 stick) melted butter
Directions
Cook the potatoes in boiling water until tender, 20 to 25 minutes. Preheat the oven to 400 degrees. Drain the potatoes and let cool slightly, then peel them. Mix dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.
Yield: 4 servings
Sweet Potato Casserole
Ingredients:
1 cup packed brown sugar
1 cup chopped pecans
½ cup self-rising flour
¼ cup melted butter
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
1 cup coconut flakes
½ cup raisins
2 eggs, lightly beaten
1 teaspoon vanilla extract
¼ cup heavy cream
Directions:
For the topping, in a bowl combine the brown sugar, nuts, flour, and ¼ cup melted butter, and stir together with a fork; set aside. Mix with a fork. In a large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs, and vanilla. If the mixture seems too thick, stir in up to ¼ cup heavy cream. Spoon into a large greased casserole dish. Spread the topping over the sweet potatoes and bake at 350 degrees for 20-30 minutes, or until the topping is golden brown.
Yields: 6-8 servings
Mashed Potato Bake
Ingredients:
5 cups water
4 cups frozen hash brown potatoes
One 7.6-ounce package Betty Crocker Butter and Herb Mashed Potatoes mix
½ cup (1 stick) butter
4 ounces cream cheese
1 cup Monterey Jack cheese
½ cup sour cream
½ teaspoon garlic salt
½ teaspoon salt
½ teaspoon pepper
2 cups canned French-fried onion rings
Directions:
Preheat the oven to 350 degrees. Bring the water to a boil, add the hash browns, and cook for 5 minutes; drain. Prepare the mashed-potato mix according to package directions. Soften the butter and cream cheese together in the microwave. In a large bowl, mix together the hash browns, mashed potatoes, butter and cream cheese, Jack cheese, sour cream, garlic salt, salt, and pepper. Place in a greased 2-quart casserole dish. Bake for 25-35 minutes, or until golden on top. Sprinkle the onion rings over the casserole and bake for about 5-8 minutes longer, or until the onions are golden brown.
Yields: 8 servings
Main Courses
Low Country BoilThis dish is indigenous to Savannah and their lifestyle. Calling up a dozen friends for a cookout is a great casual way to entertain; especially if the food is cooked over an open flame (you can also use a portable gas fish cooker). Once the Low Country Boil has been cooked and drained, Paula likes to pour it out on a table covered with newspaper.
Ingredients:
Crab boil (2 tsp per quart of water)
12 small red new potatoes
Six 4-inch pieces good smoked link sausage
6 ears fresh corn
3 pounds fresh shrimp (26-30 count per pound), unpeeled
Directions:
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes to sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook!). Drain and serve with piping-hot bread and ice-cold beer.
Pot RoastIngredients:
1 (3 to 4-pound) boneless chuck roast
1 teaspoon Paula Deen House Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
Directions
Preheat oven to 350 degrees F.
Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
*Cook’s Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.
Southern Fried ChickenThis is the ultimate Southern entree. Enjoy!
Ingredients:
Paula Deen House Seasoning
2 1/2 lb chicken, cut into pieces
2 cup self-rising flour
1 cup hot red pepper sauce
3 eggs
Directions
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
House Seasoning: 1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder. Mix well. Store in shaker near stove for convenience.
Bread
Hush Puppies
Ingredients:
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup self-rising flour
1 1/2 cup self-rising cornmeal
6 cup vegetable oil
1 cup buttermilk
1 egg, lightly beaten
Directions
Using a large skillet, preheat oil for frying to 350 degrees. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.
Servings: 35 Hush puppies
Prep Time: 20 min
Cook Time: 20 min
HoecakesThese hoecakes have become a favorite with Paula Deen’s guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert along with maple syrup.
Ingredients:
Oil, butter, or clarified margarine, for frying
1/4 cup vegetable oil or bacon grease
1/3 cup plus 1 tablespoon water
3/4 cup buttermilk
2 eggs
1 tablespoon sugar
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
1 cup self-rising flour
Directions
Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
Chef’s Note: Leftover batter will keep in refrigerator for up to 2 days.
Yields approx 17 cakes
Cheese Biscuits
Ingredients:
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup Crisco shortening
¾ cup grated Cheddar cheese
1 cup buttermilk
Directions:
Preheat oven to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over stir. Drop by tablespoonfuls (you can use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12-15 minutes.
GARLIC BUTTER
Ingredients:
8 tablespoons (1 stick) butter, melted
2 cloves garlic, crushed
Directions: Combine butter and garlic over medium heat until butter absorbs garlic; brush over tops of warm biscuits. Store leftover butter for next baking. (Variation: For breakfast, brush with plain butter or honey butter).
Yields: 8 large biscuits
Dessert
Caramel Apple Cake with Topping
Ingredients:
2 ½ cups sugar
3 eggs
1 ½ cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 ½ cups diced apples, canned or fresh
Directions:
Preheat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13x9-inch baking dish; bake for 45-60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over.
CARAMEL TOPPING
Ingredients:
¾ pound (3 sticks) butter
2 cups brown sugar
¼ cup milk
Directions:
Heat all ingredients together over medium heat. Bring to boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.
Yields: 15-20 servings
Chocolate Sheet Cake
Ingredients:
2 cups sugar
½ teaspoon salt
2 cups all-purpose flour
8 tablespoons (1 stick) butter
½ cup vegetable oil
1 cup water
¼ cup cocoa
2 eggs
1 teaspoon baking soda
½ cup buttermilk
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Combine sugar, salt, and flour in a large mixing bowl. In a saucepan, bring to a boil butter, oil, water, and cocoa. Add to flour mixture. Beat eggs, baking soda, buttermilk, and vanilla. Add to dry ingredients. Pour into greased and floured 13x9x2-inch pan. Bake for 25 minutes.
ICING
Ingredients:
8 tablespoons (1 stick) butter
3 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
One 16-ounce box powdered sugar
1 cup chopped pecans or walnuts
Directions:
Melt together butter and cocoa. Add milk and vanilla. Stir in powdered sugar and nuts. Spread on warm cake.
Yields: 15-20 servings
Peach Cobbler
Ingredients:
8 tablespoons (1 stick) butter
1 cup sugar
¾ cup self-rising flour
¾ cup milk
One 28-ounce can sliced peaches in syrup, undrained (see Variation)
Directions:
Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to top during baking. Bake for 30-45 minutes. Good with fresh whipped cream or vanilla ice cream.
VARIATION:
When available, fresh fruit is wonderful. You may use fresh blueberries, strawberries, blackberries, cherries, apples, peaches, or pears. Simply clean, peel and core 2 cups of fruit and mix with 1 cup of sugar and 1 cup of water. In a saucepan, bring mixture to a boil and simmer for about 10 minutes. Stir often; making sure sugar is completely dissolved. Substitute this for the canned peaches.
Appetizers:
South Georgia Caviar
Ingredients:
2 15-ounce cans black-eyed peas, drained
1 15-ounce can whole kernel corn, drained
1 10-ounce can Ro-Tel tomatoes
2 cups red bell pepper, chopped
1/2 cup fresh jalapeno peppers, chopped
1/2 cup onion, chopped
1 8-ounce bottle Italian dressing
1 4-ounce jar chopped pimentos, drained
Directions
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.
Yield: 15 servings
Baked Cheese Spread
Ingredients
1 cup mayonnaise
1 cup grated Colby cheese
1 cup chopped onion
Dash of Tabasco sauce (optional)
Dash of Worcestershire sauce (optional)
Directions
Preheat the oven to 350 degrees. Mix all ingredients in a pie plate. Bake until golden brown on top, about 30 minutes. Serve with crackers or bagel chips.
Yields: 3 cups
Artichoke and Spinach Dip
Ingredients
One half of a 10-ounce package frozen chopped spinach, thawed
Two 13 ¾-ounce cans artichoke hearts, drained and mashed
½ cup mayonnaise
½ cup sour cream
1 ½ cups grated Parmesan cheese
Salt and Pepper to taste
Directions
Preheat oven to 350 degrees. Drain all water from spinach. Mix all ingredients and bake in greased casserole dish for 30-40 minutes. Serve with butter crackers or bagel chips.
Yields: 3 cups
Southwestern Dip
Ingredients:
3 tablespoon Southwestern Dip mix
1 cup sour cream
1 cup mayonnaise
Southwestern Dip Mix (makes 1 2/3 cups):
1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup dried chives
1/4 cup ground cumin
2 teaspoons salt
Directions
In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir until smooth. Refrigerate at least 2 hours for flavors to blend. Serve with chips or fresh vegetables.
Southwestern Dip Mix:
In a medium bowl, combine parsley, onion, chili powder, chives, cumin, and salt. Package in decorative jar or cellophane bag.
Vegetables and Side Dishes
Asparagus Casserole
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Two 15-ounce cans asparagus spears, drained (or fresh if desired)
1 cup grated Cheddar cheese
4 hard-boiled eggs, sliced
Salt and pepper
1 cup breadcrumbs
Directions:
To make the sauce, heat butter in a skillet; stir in the flour, mixing well, then add the milk all at once. Cook over medium heat, stirring constantly, until thick and creamy; set aside. Arrange half of the asparagus in the bottom of a buttered 2-quart casserole. Top with half of the Cheddar and half of the egg slices. Sprinkle with salt and pepper to taste. Pour half of the sauce on top. Repeat the layers beginning with the remaining asparagus. Top with the breadcrumbs and bake at 350 degrees for 30 minutes.
Yields: 6 servings
Fancy Green Beans
Ingredients: 2 tablespoon teriyaki sauce
1 tablespoon honey
1 tablespoon butter
1 tablespoon fresh lemon juice
1 1/2 lb fresh green beans
2 slices bacon
1/2 cup red bell peppers, cut into strips
1/2 cup thin onion wedges
1/2 cup whole cashews
Directions
In a small bowl, stir together the teriyaki sauce, honey, and butter.
Fill a bowl with cold water and ice cubes.
Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
In a skillet, cook the bacon until very crispy, crumble and set aside. Sauté the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.
Yield: 6 to 8 servings
Corn Casserole
Ingredients:
One 15 ¼-ounce can whole kernel corn, drained
One 14 3/4 –ounce can cream-style corn
One 8-ounce package Jiffy corn muffin mix
1 cup sour cream
½ cup (1 stick) melted butter
Directions:
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole dish. Bake at 350 degrees for 45-60 minutes, or until golden brown.
Yield: 6-8 servings
Crunchy New PotatoesIngredients:
12 small new red potatoes
1 0.4-ounce package Hidden Valley Original Ranch Buttermilk Recipe mix
2 cup crushed cornflakes
1/2 cup (1 stick) melted butter
Directions
Cook the potatoes in boiling water until tender, 20 to 25 minutes. Preheat the oven to 400 degrees. Drain the potatoes and let cool slightly, then peel them. Mix dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.
Yield: 4 servings
Sweet Potato Casserole
Ingredients:
1 cup packed brown sugar
1 cup chopped pecans
½ cup self-rising flour
¼ cup melted butter
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
1 cup coconut flakes
½ cup raisins
2 eggs, lightly beaten
1 teaspoon vanilla extract
¼ cup heavy cream
Directions:
For the topping, in a bowl combine the brown sugar, nuts, flour, and ¼ cup melted butter, and stir together with a fork; set aside. Mix with a fork. In a large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs, and vanilla. If the mixture seems too thick, stir in up to ¼ cup heavy cream. Spoon into a large greased casserole dish. Spread the topping over the sweet potatoes and bake at 350 degrees for 20-30 minutes, or until the topping is golden brown.
Yields: 6-8 servings
Mashed Potato Bake
Ingredients:
5 cups water
4 cups frozen hash brown potatoes
One 7.6-ounce package Betty Crocker Butter and Herb Mashed Potatoes mix
½ cup (1 stick) butter
4 ounces cream cheese
1 cup Monterey Jack cheese
½ cup sour cream
½ teaspoon garlic salt
½ teaspoon salt
½ teaspoon pepper
2 cups canned French-fried onion rings
Directions:
Preheat the oven to 350 degrees. Bring the water to a boil, add the hash browns, and cook for 5 minutes; drain. Prepare the mashed-potato mix according to package directions. Soften the butter and cream cheese together in the microwave. In a large bowl, mix together the hash browns, mashed potatoes, butter and cream cheese, Jack cheese, sour cream, garlic salt, salt, and pepper. Place in a greased 2-quart casserole dish. Bake for 25-35 minutes, or until golden on top. Sprinkle the onion rings over the casserole and bake for about 5-8 minutes longer, or until the onions are golden brown.
Yields: 8 servings
Main Courses
Low Country BoilThis dish is indigenous to Savannah and their lifestyle. Calling up a dozen friends for a cookout is a great casual way to entertain; especially if the food is cooked over an open flame (you can also use a portable gas fish cooker). Once the Low Country Boil has been cooked and drained, Paula likes to pour it out on a table covered with newspaper.
Ingredients:
Crab boil (2 tsp per quart of water)
12 small red new potatoes
Six 4-inch pieces good smoked link sausage
6 ears fresh corn
3 pounds fresh shrimp (26-30 count per pound), unpeeled
Directions:
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes to sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook!). Drain and serve with piping-hot bread and ice-cold beer.
Pot RoastIngredients:
1 (3 to 4-pound) boneless chuck roast
1 teaspoon Paula Deen House Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
Directions
Preheat oven to 350 degrees F.
Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
*Cook’s Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.
Southern Fried ChickenThis is the ultimate Southern entree. Enjoy!
Ingredients:
Paula Deen House Seasoning
2 1/2 lb chicken, cut into pieces
2 cup self-rising flour
1 cup hot red pepper sauce
3 eggs
Directions
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
House Seasoning: 1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder. Mix well. Store in shaker near stove for convenience.
Bread
Hush Puppies
Ingredients:
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup self-rising flour
1 1/2 cup self-rising cornmeal
6 cup vegetable oil
1 cup buttermilk
1 egg, lightly beaten
Directions
Using a large skillet, preheat oil for frying to 350 degrees. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.
Servings: 35 Hush puppies
Prep Time: 20 min
Cook Time: 20 min
HoecakesThese hoecakes have become a favorite with Paula Deen’s guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert along with maple syrup.
Ingredients:
Oil, butter, or clarified margarine, for frying
1/4 cup vegetable oil or bacon grease
1/3 cup plus 1 tablespoon water
3/4 cup buttermilk
2 eggs
1 tablespoon sugar
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
1 cup self-rising flour
Directions
Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
Chef’s Note: Leftover batter will keep in refrigerator for up to 2 days.
Yields approx 17 cakes
Cheese Biscuits
Ingredients:
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup Crisco shortening
¾ cup grated Cheddar cheese
1 cup buttermilk
Directions:
Preheat oven to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over stir. Drop by tablespoonfuls (you can use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12-15 minutes.
GARLIC BUTTER
Ingredients:
8 tablespoons (1 stick) butter, melted
2 cloves garlic, crushed
Directions: Combine butter and garlic over medium heat until butter absorbs garlic; brush over tops of warm biscuits. Store leftover butter for next baking. (Variation: For breakfast, brush with plain butter or honey butter).
Yields: 8 large biscuits
Dessert
Caramel Apple Cake with Topping
Ingredients:
2 ½ cups sugar
3 eggs
1 ½ cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 ½ cups diced apples, canned or fresh
Directions:
Preheat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13x9-inch baking dish; bake for 45-60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over.
CARAMEL TOPPING
Ingredients:
¾ pound (3 sticks) butter
2 cups brown sugar
¼ cup milk
Directions:
Heat all ingredients together over medium heat. Bring to boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.
Yields: 15-20 servings
Chocolate Sheet Cake
Ingredients:
2 cups sugar
½ teaspoon salt
2 cups all-purpose flour
8 tablespoons (1 stick) butter
½ cup vegetable oil
1 cup water
¼ cup cocoa
2 eggs
1 teaspoon baking soda
½ cup buttermilk
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Combine sugar, salt, and flour in a large mixing bowl. In a saucepan, bring to a boil butter, oil, water, and cocoa. Add to flour mixture. Beat eggs, baking soda, buttermilk, and vanilla. Add to dry ingredients. Pour into greased and floured 13x9x2-inch pan. Bake for 25 minutes.
ICING
Ingredients:
8 tablespoons (1 stick) butter
3 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
One 16-ounce box powdered sugar
1 cup chopped pecans or walnuts
Directions:
Melt together butter and cocoa. Add milk and vanilla. Stir in powdered sugar and nuts. Spread on warm cake.
Yields: 15-20 servings
Peach Cobbler
Ingredients:
8 tablespoons (1 stick) butter
1 cup sugar
¾ cup self-rising flour
¾ cup milk
One 28-ounce can sliced peaches in syrup, undrained (see Variation)
Directions:
Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to top during baking. Bake for 30-45 minutes. Good with fresh whipped cream or vanilla ice cream.
VARIATION:
When available, fresh fruit is wonderful. You may use fresh blueberries, strawberries, blackberries, cherries, apples, peaches, or pears. Simply clean, peel and core 2 cups of fruit and mix with 1 cup of sugar and 1 cup of water. In a saucepan, bring mixture to a boil and simmer for about 10 minutes. Stir often; making sure sugar is completely dissolved. Substitute this for the canned peaches.
