Melt the butter in a skillet.
Add the onions and saute until tender, about 5 minutes.
Add the green chilies, tomato, cilantro and House Seasoning and cook for 5 minutes longer.
Add the beans and cheeses, and simmer until hot and bubbling.
Serve hot with white-corn tortilla chips.
ouillon until dissolved. Pour into casserole dish large enough to hold
whisking constantly.
Add in corn; stir to blend.
Pour
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Mix flour, sugar and milk; add 2 beaten eggs and mix well. Add corn; stir well.
Pour into greased casserole dish.
Cut up butter; place all over top of corn casserole.
Bake at 350\u00b0 for 1 hour.
Stir corn after 30 minutes.
Continue baking.
egetables.
Notes: This recipe is exactly as Paula Deen wrote it; however
Preheat grill. Combine all ingredients, except House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until turkey legs register 165 degrees F. Put turkey legs on the grill, season with Paula Deen's House Seasoning and brush with honey. Grill over medium heat about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden brown when done.
NOTE: Paula Deen's House Seasoning Mix is recipe #57340.
awry's Seasoning Salt and Paula Deen's House Seasoning.
If
arge square to cover 8x8 casserole with pieces close together. As
kin left on for this recipe.
Put ziploc in refrigerator
br>*Cook's Note: Paula Deen's original recipe calls for 3 cups
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.
Preheat oven to 300\u00b0F; grease a 9x5-inch loaf pan.
In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
Stir in buttermilk, oil, and egg.
Pour batter into pan, and bake for 1 hour.
Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.
nch pan (or any similar casserole dish) with cooking spray. Layer
Preheat oven to 350\u00b0. Lightly grease a 13x9-inch baking dish.
In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.
In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots.
Bake 45 minutes to 1 hour, or until browned and bubbly.
repared baking dish with 6 corn tortillas.
In a medium
ugar, cream of tartar or corn syrup, salt, water, and egg
Sauce #1 ~ Marmalade Dipping Sauce:
Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
Sauce #2 ~ Pineapple Salsa:
Combine ingredients and serve.
Sauce #3 ~ Apricot Preserves Dipping Sauce:
Combine ingredients and serve.
Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):
Combine ingredients and serve.
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375\u00b0F.
Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125\u00b0F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
About ...
In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning.
Mix well.
Shape into 4 patties.
Place each patty on 2 layers of heavy-duty aluminum foil (enough to cover and close).
On each patty, place potato slices, onion slice, and carrots.
Slice bacon in half and place both slices on top.
Seal aluminum foil tightly.
Cook on campfire or in a 350 degree Fahrenheit oven for approximately 45 minutes.