paula dean recipes

1

Our Thanksgiving is not complete without green beans, but I wanted to try something different from the same old green bean with mushroom soup and french onions casserole.  So, I searched for recipes from one of my favorite Southern chefs, Paula Dean, and found this one.

Makes 8 to 10 servings
Prep time: 20 minutes
Total time: 1 hour 35 minutes

Ingredients
3 pounds fresh green beans, trimmed
1/4 pound salt pork, sliced
1/4 cup bacon fat
3 to 4 cups chicken broth
2 to 3 teaspoons Paula’s House Seasoning, to taste
12 small red potatoes
1 onion, thinly sliced
4 tablespoons butter, sliced
Freshly ground pepper

Directions
1. Snap beans in half, place in a colander and rinse; let drain.
2. Meanwhile, in a large Dutch oven, cook salt pork in bacon fat over medium heat, turning frequently, until lightly browned, about 10 minutes. Add beans and stir with a wooden spoon until coated well with fat. Add 3 cups broth and the seasoning. Cover and cook over medium-low heat, stirring occasionally, until beans are softened, about 30 minutes.
3. Meanwhile, using a vegetable peeler, peel skin around center of each potato. Add potatoes and onion to Dutch oven; if bottom is dry, add 1/4 cup broth. Cover and cook until potatoes are fork-tender, 25 to 30 minutes, occasionally adding broth, 1/4 cup at a time, if needed.
4. Slightly uncover pot and continue to cook until beans are wilted, about 15 minutes more; add butter and season with pepper.

Nutrition facts per serving (based on 8 servings):
Calories: 310
Total fat: 24g
Saturated fat: 10.5g
Sodium: 408mg
Carbohydrate: 22g
Calcium: 71mg
Cholesterol: 34mg
Protein: 6g
Fiber: 6g

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4

Makes 6-8 servings
Prep time: 15 minutes
Total time: 1 hour 25 minutes

Ingredients:
3 large eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons butter, melted
1 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 9-inch purchased unbaked pie shell
Whipped cream and fresh mint leaves, for garnish

Directions:
1. Heat oven to 350 degrees F. and place rack in center.
2. In a mixer bowl, beat eggs on medium speed 1 minute. Beat in corn syrup, sugar, butter, pumpkin, and extract until combined well.
3. Spread out nuts in bottom of pie shell. Slowly pour pumpkin mixture over nuts.
4. Bake until a knife inserted 1 inch from edge comes out clean, about 1 hour. Transfer to a wire rack and let cool slightly before serving.
5. Garnish with whipped cream and mint leaves, if desired

Nutrition facts per serving (based on 6 servings):
Calories: 590
Total fat: 32g
Saturated fat: 9g
Sodium: 31mg
Carbohydrate: 75g
Calcium: 56mg
Cholesterol: 133mg
Protein: 6g
Fiber:3g

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4

Ingredients:

2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained (can use imitation crab meat)
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper

Preheat oven to 325 degrees F.

Melt the butter in a skillet over medium heat. More on Paula Dean’s Shore is Good Seafood Quick Crab Dip Appetizer

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