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Recipes Of Paula’s Home Cooking
from:Paula’s home cooking recipes are classic favorites of old fashioned southern cooking. Paula’s home cooking recipes offers traditional dishes like pot roast, fried okra, pecan and apple pies. Paula’s home cooking recipes are featured in her shows Paula’s home cooking, and Paula’s party. She offers her home cooking recipes in her magazine as well. Listed here are some of Paula’s home cooking recipe favorites.
BACON WRAPPED BREAD STICKS
Recipe courtesy Paula Deen
1 cup grated parmesan cheese
2 teaspoons garlic salt or powder
12 slices bacon
1 24-4 ½ inch long sesame breadsticks, package
Preheat oven to 350 degrees.
In a mixing bowl, combine the parmesan cheese with garlic salt and set aside. Cut the bacon slices in half so they are approximately 5-inches long. Wrap each bread stick with one slice of bacon, starting at one end and ending at the other. Place wrapped bread sticks on a cookie sheet lined with parchment paper, and bake for 15 minutes or until bacon is browned. Remove from oven and immediately roll bread sticks in cheese mixture. Let cool and serve at room temperature.
IS IT REALLY BETTER THAN SEX? CAKE
Recipe courtesy Paula Deen
1 18.25-ounce box yellow cake mix, plus ingredients to prepare
1 20-ounce can crushed pineapple
1 1/3 cups sugar
1 3.4-ounce box French vanilla pudding, plus ingredients to prepare
1 ½ cups heavy cream
1 cup flaked, sweetened toasted coconut
Preheat oven to 350 degrees.
Prepare yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple, 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
Mango Chutney
Recipe courtesy of Robert Pickens
2 ½ cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 minced Scotch bonnet chile
1 clove garlic, minced
¼ teaspoon salt
½ cup vinegar
½ cup firmly packed light brown sugar
½ cup raisins
pepper, to taste
Place all ingredients in a non-reactive pan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.
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Taste of Home Cooking School returns to Bad Axe tonight
By Seth StapletonTribune Staff Writer
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