Paula Deen's Recipes

Paula Deen's Baked Rice Pudding

1 cup cooked rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 325 degrees. Lightly grease a 9-inch glass baking dish. In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish.

Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve. Makes 6 servings

Paula Deen's Three Bean Salad

1 (16-ounce) can dark red kidney beans, drained
1 (14.5-ounce) can cut green beans, drained
1 (14.5-ounce) can cut golden wax beans, drained
1 cup sliced fresh mushrooms
1/2 cup chopped red bell pepper
2 tablespoons minced red onion
1/2 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons Greek seasoning

In a medium bowl, combine first 6 ingredients. In a small bowl, whisk together oil, vinegar, mustard, and Greek seasoning. Pour over bean mixture; cover and chill 4 hours, stirring occasionally. Makes 8 servings

Paula Deen's Apple Strudel

Apple Strudel:
1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased

Glaze:
2 cups confectioners' sugar
3 1/2 tablespoons milk

For the Strudel: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes. Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over.

Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze: Mix ingredients thoroughly.

Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Paula Deen's Fudge Brownie Bites with Cherry Mousse

1 (19.5 ounce) box traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
2 cups heavy whipping cream
2/3 cup sugar
1/2 cup chopped maraschino cherries
3 teaspoons maraschino cherry juice

Preheat oven to 350 degrees. Lightly grease a 15 by 10 by 1-inch jelly roll pan. In a large bowl, combine brownie mix, oil, water, eggs, and vanilla.

Beat with a wooden spoon for 2 minutes. Stir in chocolate morsels. Pour batter into prepared pan. Bake 18 minutes; cool completely. Cut brownies using a 1 1/2-inch round cutter. Place on a serving tray; set aside.

In a small bowl, soften gelatin in 1/4 cup cold water, let stand 2 minutes. Add 1/3 cup boiling water, stirring until gelatin dissolves.

In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice. Cover and chill 2 hours. To serve, pipe or spoon cherry mousse onto prepared brownies. Makes 25 bites

Paula Deen's Apple Raisin Muffins

1 cup water
2 cups sugar
2 cups grated apples
2 cups raisins
1 cup (2 sticks) butter
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
2 teaspoons baking soda
31/2 cups all-purpose flour

Preheat the oven to 350 degrees. Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.

In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes. Makes about 5 dozen miniature muffins.

Paula Deen's Blueberry Dumplings

1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.

In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes.

Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream. Makes 8 servings

Paula Deen's Herb Crusted Pork Tenderloin

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. Makes 6 servings

Paula Deen's Grapefruit Cake with Grapefruit Cream Cheese Frosting

1 1/2 cups cake flour, sifted
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
1/2 teaspoon grapefruit zest
3 tablespoons grapefruit juice
3 egg yolks
3 eggs whites
1/4 teaspoon cream of tartar

Preheat oven at 350 degrees. Line cake pan with waxed paper and spray with nonstick oil. Sift together flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center for dry ingredients. Add water, oil, zest, grapefruit juice and egg yolks.

Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold egg whites into flour mixture with a rubber spatula until just blended. Do not stir the mixture. Pour batter into prepared cake pan.

Bake for 25 minutes or until cake springs back when gently touched with a finger. Invert pan on cake rack to cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

Grapefruit Cream Cheese Frosting:
2 (6-ounce) packages cream cheese
2 teaspoons grapefruit juice
1 teaspoon grapefruit zest
3/4 cup powdered sugar, sifted
6 to 8 drops yellow food coloring
1 (1-pound) can grapefruit sections, well drained

Let cream cheese soften to room temperature. Beat cheese until fluffy. Add grapefruit juice and zest. Gradually blend in sugar. Mix until well blended. Add food coloring. Crush several grapefruit sections to measure 2 teaspoons.

Blend into frosting. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections. Makes 8 servings

Paula Deen's Biscuits with Milk Gravy

3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cups buttermilk
1/4 cup melted unsalted butter
Milk gravy, recipe follows

Preheat the oven to 450 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 12-inch thickness. Cut with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.

Milk Gravy:
1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter

Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil.

Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.

Paula Deen's Zesty Grilled Tilapia

6 (6-ounce) tilapia fillets
6 tablespoons olive oil, plus additional for brushing
1 tablespoon grated orange zest
6 tablespoons freshly squeezed orange juice
1 tablespoon grated fresh ginger
1 teaspoon hot sauce, to taste
1 teaspoon salt
Freshly ground black pepper
Mango Coconut Rice, recipe follows

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness. Serve alongside Mango Coconut Rice.

Mango Coconut Rice:
1 tablespoon olive oil
1 1/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving. Makes 6 servings

Paula Deen's Caramel Cake

1 cup butter, room temperature
2 cups granulated sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon pure vanilla extract

Filling:
1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract

Frosting:
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional

Cake: Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans. Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes.

Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

Filling: While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.

Frosting: Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency.

At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired. Makes 8 servings

Paula Deen's Chicken a la Gaynor

2 lb Chicken wings or vignettes
1 10 oz can of condensed cream of chicken soup
1 3 oz can of sliced mushrooms
8 ounce sour cream
2 ounce whole milk
2 ounce cooking sherry

Clean and dry chicken. Lightly season with seasoned salt. Bake in oven (425 degrees) skin side up until brown and crispy on top.

While chicken bakes, pour chicken soup and sour cream into a sauce pan slowly adding milk, sherry, and mushrooms (in that order) until smooth. Put aside.

When chicken is brown (approx 45 minutes) pour soup mixture over chicken and return chicken to the oven for 20 minutes.

Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine for a sumptuous meal that's ready in an hour and tastes like you've been cooking all day long. Makes 5-6 servings

Paula Deen's Wiener Schnitzel

4 veal cutlets (about 4 ounces each), pounded very thin, scallopini style
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoon water
2 cup plain, dry bread crumbs
Vegetable oil, for frying
Lemon wedges, for service

Pat the veal cutlets dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and breadcrumbs in the last.

Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the breadcrumbs. Transfer the coated cutlets to a platter.

Heat a large straight-sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate. Serve with lemon wedges. Makes 4 servings

Paula Deen's Beef Macaroni and Cheese

1 lb box elbow macaroni
2 tablespoon vegetable oil
2 cup chopped green bell pepper
2 cup chopped onion
1 tablespoon chopped garlic
2 lb lean ground beef
3 cup canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, cumin, and dried oregano
2-3 cup grated cheddar cheese

Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned.

Add the tomatoes, salt and pepper to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 x 13-inch baking dish. Top with the cheese and bake at 350 degrees for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Note: Ground turkey or chicken can be used in place of beef, if desired. Makes 8-10 servings

Paula Deen's Veal Loin Stuffed with Roasted Bell Peppers

1 3-pound boneless veal loin
2 large yellow bell peppers, roasted
1 3-ounce package of cream cheese with chives, room temp.
1 bunch of arugula, stems trimmed
16 large basil leaves
14 oil packed sun dried tomatoes, drained
2 tablespoon butter
8 bacon slices
Paula Deen's House Seasoning to taste
olive oil
1 5.3-ounce package of basil and roasted garlic goat cheese or 6 ounces of soft
Fresh herb-flavored goat cheese, at room temperature

Char pepper over gas flame or in broiler, turning until blackened on all sides. Place in a paper bag for ten minutes to release skins. Peel pepper. Seed and stem peppers. Cut lengthwise into strips. Set aside.

Stir cream cheese and goat cheese in a small bowl until blended. Set aside. Plunge arugula and basil into hot water with tongs. Remove immediately, drain and place into a bowl of ice to blanch and shock.

Slice veal open like a book, and cover with plastic wrap. With a meat pounder or rolling pin, gently pound veal to approximately 10x12 inch rectangle of even thickness. Season with House Seasoning, as desired.

Overlap arugula leaf down the center of veal, forming a two inch wide strip. Cover with half of bell peppers, skinned side up down. Top with tomatoes arranged in two rows.

Set aside 1/4 cup cheese mixture for sauce. Spoon remaining cheese mixture in an even log atop tomatoes. Arrange remaining bell pepper, skinned side up, over cheese. Arrange blanched basil leaves over peppers.

Fold 1 long side of veal over filling. Then begin rolling up veal jelly roll style and secure by tying with string. Wrap string lengthwise around veal to secure ends. Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill at least six hours. Can prepared one day ahead.

Preheat oven to 375. Melt butter and add olive oil in heavy large shallow roasting pan over medium high heat. Season veal with salt and pepper. Brown veal on all sides, turning frequently, about 10 minutes. Remove pan from heat. Drape bacon over veal, tucking in ends.

Roast veal until thermometer inserted into center of meat (not filling) registers 140 F, about 45 minutes. Transfer to work surface and let stand 15 minutes. To serve, remove tinfoil ends, bacon and string. Makes 6 servings

Paula Deen's Veal and Creamed Spinach

4-6 veal scallopini
1 egg, beaten
1 teaspoon Paula Deen's House Seasoning
1 sleeve from one (16-ounce) box Ritz, crackers, crushed
3 tablespoon olive oil
1/2 cup white wine
1 large onion, chopped
1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly
1/4 cup heavy cream (optional)
Salt and pepper, to taste

Between sheets of wax paper, pound veal into 1/4 inch thick slices. Beat egg with House Seasoning. Dip veal in egg, then dip into Ritz cracker crumbs. Saute in heated oil for about 2 minutes on each side over medium heat. Pour wine into pan and cook for another minute or two. Remove veal.

Add chopped onion and fresh spinach to pan and saute until spinach is done, 2 to 3 minutes (don't overcook). Add cream and continue to saute for 1 more minute or until hot. Season with salt and pepper. Pour onto platter. Place veal on top of spinach. Makes 4 to 6 servings

Paula Deen's Thyme Mustard Catfish over Black Eyed Pea Cakes

Catfish:
4 fillets of catfish
1/4 cup dry thyme
2 cups yellow mustard
Seasoned flour, enough for dredging

Spread mustard and thyme over catfish. For best results marinate overnight. Dust fish with seasoned flour patting off excess. Deep fry until golden brown.

Black Eyed Pea Cake
3 cups left over cooked black eyed peas (these are best cooked with ham hock for flavor)
1/2 cup cooked, chopped bacon
1/3 cup roasted red peppers
All purpose flour, enough to bind patties
1 tbsp butter
1 tbsp vegetable oil

In a medium bowl, coarsely mash beans with a fork, adding bacon and roasted peppers to mixture. Add just enough flour to mixture to help bind. Season with salt and pepper.

Shape pea mixture into 4 patties. Melt butter and oil together in a large skillet over medium heat. Add patties and brown on both sides until crispy. Makes 4 patties

Paula Deen's Tuscan Carbonara

1 lb spaghetti
Salt
1/2 lb pancetta or bacon, diced
1 medium onion, finely diced
5 large egg yolks
1/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper

Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.

Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight-sided skillet until the pancetta is crispy and the onion has softened. Turn the heat off.

In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion. Quickly pour the egg mixture over the spaghetti and toss everything together well to combine.

The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce. Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti with salt and pepper and serve immediately.

Note: You can also make this dish using any pasta shape you like. Try penne, fusilli, shells or cavatappi for a twist on the classic. Makes 4 servings

Paula Deen's Tuna Burger

2 6-ounce cans solid white tuna, drained
1/2 cup breadcrumbs
2 large eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon chopped pimento (optional)
1 tablespoon fresh lemon juice
1 1/2 teaspoon prepared horseradish
1 clove garlic, minced
1/4 teaspoon pepper
1 tablespoon olive oil

In a large bowl, combine the tuna, breadcrumbs, and egg, and stir lightly. Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic and pepper, and mix again.

Form the mixture into four patties. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown. Carefully flip the patties and cook the other side for 5 minutes. Finish baking in the oven until golden brown. Makes 4 servings

Paula Deen's Tomato Sandwich with Parsley or Basil

4 slices whole wheat bread
4 slices white bread
1 onion, grated
1 cup mayonnaise
Black pepper
2 tomatoes, slices
Paula Deen's Seasoned Salt to taste
1 bunch parsley, optional

Begin by cutting the bread into circles with a biscuit cutter or cookie cutter. Combine the grated onion, mayonnaise, and black pepper. Spread mixture onto the cut out bread circles, and place the white bread circles on top of the wheat circles. Cover and refrigerate.

To prepare the tomatoes, peel, slice, and drain thoroughly between layers of paper towels. Sprinkle the tomatoes with Lawry's seasoning salt before assembling the sandwiches.

At this time, parsley or basil leaves may be added to the sandwiches. Prepare the sandwiches several hours before the party. Cover with a damp towel and refrigerate. Makes 4 to 6 servings

Paula Deen's Texas Pork Ribs

2 tablespoon finely ground black pepper
1 tablespoon ground oregano
1 tablespoon paprika
2 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 racks ribs

To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat. Preheat a BBQ pit or an oven to 250 degrees.

Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.)

When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins. Makes 4 to 6 servings

Paula Deen's BBQ Chicken

1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoon orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 (3 1/2-pound) chicken, cut into 8 pieces

Preheat oven to 375 degrees or prepare a grill (brush the grill grate lightly with oil). In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3-cup sauce after 20 minutes. Makes 3-4 servings

Paula Deen's Swiss Steak

1 round steak (approximately 1 1/2 pounds) (see Note)
Salt and pepper to taste
1 teaspoon garlic powder
all-purpose flour for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 ounce) can diced tomatoes (use can and add 1 can of water)
1 medium onion, cut into strips
1 medium bell pepper, cut into strips

Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water.

Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.

Note: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees and high heat on a slow cooker is about 300 degrees.

Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber. Makes 4 servings

Paula Deen's Sunday Sauce with Meatballs

Sauce:
2 (35 ounce) cans plum tomatoes with basil
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 medium onion, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 cup red wine
1/2 cup grated parmesan
1 teaspoon salt
1 cup water
1/2 cup fresh basil leaves, cut into thin strips

Meatballs and Ribs:
1 lb ground sirloin or lean ground beef, pork, turkey, veal, chicken or any combinati
2 eggs
6 garlic cloves, finely chopped, plus 3 garlic cloves, chopped
1 cup seasoned bread crumbs
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/2 cup grated parmesan cheese
1/2 cup milk
1 cup all-purpose flour
1 lb pork spare ribs, trimmed
1 cup extra-virgin olive oil
1 (6-ounce) can tomato paste, for sauce and ribs

Sauce: Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.

Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes.

Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.

Meatballs: Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.

Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.

Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.

Ribs: Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.

Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.

Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce Makes 4 to 6 servings

Paula Deen's Southern Fried Catfish

8 (5 to 6-ounce) catfish fillets, skin removed
Salt
Crab boil seasoning (recommended: Old Bay)
4 cups all-purpose flour
1 cup corn meal
Oil, for frying

Heat a fryer or a deep pot halfway filled with oil to 350 degrees. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal.

Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels. Makes 4 servings