For the spoon bread:
Preheat the oven to
inutes.
Removed foil and spoon juice over top of peppers
aking dish.
Place the bread in the baking dish.
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
wire rack 10 minutes. Spoon Sweet Pink Glaze over warm
kin left on for this recipe.
Put ziploc in refrigerator
br>*Cook's Note: Paula Deen's original recipe calls for 3 cups
pieces of the pumpernickle bread with the remaining 1 tablespoon
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.
.
Crumble oven-dried bread into a large bowl. Add
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.
hey are loose enough to spoon onto nachos.
On a
he bottom with a wooden spoon.
Stir in the pepper
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.
arge bowl.
Place the bread slices in the prepared casserole
n the center of the bread.
Butter both sides of
In a medium skillet over medium-high heat, brown ground beef and drain.
Return ground beef to skillet and sprinkle in 2 to 3 tablespoons flour.
Add onion soup, stir, and cook until meat mixture is thickened and most of the liquid is absorbed.
Spread mustard on white bread, spoon ground beef mixture onto bread and top with onion.
reased dish.
Place the bread cubes evenly on top of