Preheat oven to 350\u00b0F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
inutes.
NOTE:
See Paula Deen's biscuits to serve with
In a castiron skillet, cook the bacon on medium heat until crisp; reserve fat. Set aside to cool.
In same pan, fry the cornbread slices or cubes until golden brown on all sides.
Place fried cornbread on a plate and crumble the bacon on top.
Pour some warm maple syrup on top. Watch another episode of Land of the Lost.
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
owl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth
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.
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.
Combine all the ingredients, BUT ADD ONLY HALF THE FRENCH FRIED ONIONS (crush the onion in the can before using them).** Unless you like things realy sweet, cut the Molasses in half or even leave them out, as several reviers have done!1.
Pour into a 9x13 sprayed casserole.
Sprinkle with the remaining onions.
The casserole will be very full, so set it on a cookie sheet to save your oven.:-).
Cook for aproximately 1 hour or until it bubbles.
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.
For Dressing: Whisk together ingredients, refrigerate.
For Chicken: Cut chicken into 1\" strips. Whisk eggs with 1/4 cup water. Whisk flour with salt and pepper. Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture. Fry 3-4 minutes until done. Season while hot.
For salad: slice tomatoes and toss with greens and onion slices. Top with fried chicken strips and dressing.
enjoy!
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.
inutes.
Top evenly with fried onions and bake for 10
Preheat oven to 350\u00b0F.
Spray a baking dish with non-stick cooking spray.
In a large mixing bowl, combine the first 9 ingredients, mixing well by hand.
In a small bowl, combine ketchup and mustard.
Stir in 1/4 cup ketchup mixture into the meat mixture.
Place meat mixture in baking dish and shape into a loaf.
Spread remaining ketchup mixture over meatloaf.
Bake for 40 minutes.
Remove from oven and top with French fried onions.
Return to oven and bake 10-15 minutes longer, or until meat is no longer pink.
In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels.
Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well.
Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce.
Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions if desired.
Combine onion, pickle, mayonnaise & seasoning in a bowl.
Mix well.
Refridgerate at least 1/2 to 1 hour before serving.