Recipe Talk

Mashed Baked Recipe courtesy Paula Deen

Cook Time: 1 hour
Yield: 8 to 10 servings

4 cups frozen hash browns

1 (7.6-ounce) package butter and herb mashed potato mix

1 stick butter, softened

4 ounces cream cheese, softened

1 cup shredded Monterey Jack cheese

1/2 cup sour cream

1/2 teaspoon garlic salt

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups boiling water

2 cups prepared French-fried onion rings

Preheat oven to 350 degrees F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

Episode#: PA1D10
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Sliced Onions and Cucumbers Recipe courtesy Paula Deen

Yield: 4 to 6 servings

This dish is always on a southern dinner table in the summer.

2 large white onions, sliced

2 large cucumbers, sliced

Salt and pepper

Chopped fresh parsley leaves, for garnish

White wine vinegar, for serving

Arrange onion slices on a platter with cucumbers in the center. Sprinkle with salt and pepper, to taste, and garnish with parsley. Serve with vinegar on the side.

Episode#: PA1D10
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Turnip Mashed Potatoes Recipe courtesy Paula Deen

Cook Time: 15 minutes
Yield: 8 servings

6 large red new potatoes, skin on

2 large turnips, peeled

1/2 cup cream, heated

8 tablespoons (1 stick) butter, melted

1/2 cup sour cream

Salt and pepper

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

Episode#: PA1C14
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Grandmother Paul's Red Velvet Cake Recipe courtesy Paula Deen

Cook Time: 25 minutes

Yield: 16 to 20 servings


Cake:

2 cups sugar

1/2 pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon vinegar

Icing:

1 (8-ounce) package cream cheese

1 stick butter, softened

1 cup melted marshmallows

1 (1-pound) box confectioners' sugar

1 cup shredded coconut

1 cup chopped pecans

Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Episode#: PA1D10
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Grandmother Paul's Fried Chicken Recipe courtesy Grandmother Paula

Cook Time: 14 minutes
Yield: 4 servings

My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. And always use small chickens.

Salt and pepper, for seasoning chicken

Crisco shortening, for frying

3 eggs

1/3 cup water

2 cups self-rising flour

1 teaspoon black pepper

1 (2 1/2 pound) chicken, cut into pieces

Heat shortening in a cast iron skillet to 350 degrees F.
Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

Episode#: PA1D10
Copyright © 2003 Television Food Network, G.P., All Rights Reserved