Paula Deens Southern Cooking Food

SOUTHERN CORNBREAD STUFFING- PAULA DEEN

Steps:

• Preheat oven to 350°F.
• 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.

SOUTHERN BAKED BEANS COURTESY OF PAULA DEEN.

Steps:

• Preheat oven to 350.
• In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice.
• Top with the bacon pieces. Bake covered for 45 to 60 minutes.

SOUTHERN SUGARED PEANUTS (PAULA DEEN)

Steps:

• Preheat oven to 300°F.
• Dissolve sugar and salt in water in saucepan over medium heat.
• Add peanuts.
• Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left).
• Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible.
• Bake for about 30 minutes, stirring every 5 minutes.
• Let cool and serve.