Cooking with Paula Deen Covered Dish Favorites 2018
Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.
in this issue
a plentiful spread
Two of my all-time favorite things are spending quality time with the folks I love most and a good old-fashioned Southern meal. Especially in the summer, there’s nothing that beats a potluck dinner outdoors in the sunshine. I love occasions when everyone comes together and proudly presents a home-cooked dish for the group to enjoy. It’s so much fun seeing the creativity and effort people put into making a great meal for others. The food comes and goes quickly, but the memories stick with us for much longer. I love covered dish recipes because of how easy, portable, and affordable they are to feed a big group. It’s a budget-friendly way to cook enough food for a large crowd and provide a little something for everybody to pick and choose their…
just a bite
Mini Cheesy Beef Sandwiches Makes 24 Every potluck party needs a hearty bite-size sandwich on the menu. 4 tablespoons butter, divided ¼ cup all-purpose flour ¾ cup milk ²/3cup sour cream ²/3cup prepared creamy horseradish sauce 1 (8-ounce) package mozzarella cheese, shredded 2 tablespoons chopped fresh parsley 2 (17-ounce) packages dinner rolls,* halved horizontally 1 pound thinly sliced deli roast beef 1 pound thinly sliced deli turkey 1 tablespoon sesame seeds 1. Preheat oven to 350°. 2. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Whisk in milk; cook, whisking frequently, until thickened, about 5 minutes. Remove from heat; whisk in sour cream and horseradish sauce. Whisk in cheese and parsley until melted and mixture is smooth (mixture will be thick). 3. Place bottom half of dinner rolls in 2 (13x9-inch) baking pans. Top…
the main event
Tenderloin Steak and Pepper Kabobs Makes 8 to 10 servings Get out your grilling gear because these fun and tasty kabobs are a true treat. 1 (4-pound) beef tenderloin, trimmed and cut into 2-inch cubes 1 green bell pepper, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 sweet onion, cut into 1-inch pieces Cilantro Lime Marinade (recipe follows) 1. In a large resealable plastic bag, combine all ingredients. Seal bag, gently shaking to coat. Refrigerate for at least 4 hours or up to 12 hours. 2. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 3. Remove beef and vegetables from bag, discarding marinade. Thread beef and vegetables onto metal skewers. 4. Grill kabobs, covered with grill lid, turning occasionally, until vegetables are tender,…
round it out
Layered Cornbread Salad Makes 10 to 12 servings Not only will you love each layer of this salad, but it will also look divine on any Southern sideboard. 3 (6-ounce) packages cornbread mix 5 ripe avocados, halved, pitted, and peeled ¼ cup whole buttermilk 4 teaspoons fresh lime juice, divided 1 (1-ounce) package ranch dressing mix 2 (15-ounce) cans pinto beans, rinsed and drained 2 (8-ounce) packages shredded Monterey Jack cheese 2 (15-ounce) cans corn kernels, drained 1 (24-ounce) package thick-cut bacon, chopped and cooked 1 (16-ounce) container sour cream 1 (1.25-ounce) package taco seasoning mix 2 tomatoes, seeded and chopped 1 bunch green onions, chopped 1. Prepare cornbread mix according to package directions for 2 (8-inch) pans. Let cool completely, and cut into ½-inch cubes. 2. In a medium bowl, mash together avocados, buttermilk, 2 teaspoons lime juice, and ranch mix until almost smooth. 3. In a…
sweet finish
Strawberry Tiramisù Makes about 8 servings The fresh flavor of strawberries truly shines in this delicious pick-me-up delight. 1 pound fresh strawberries, hulled and sliced 1 tablespoon granulated sugar 1 (8-ounce) container mascarpone cheese 2/3 cup confectioners’ sugar 1½ cups heavy whipping cream ½ teaspoon vanilla extract 2/3 cup Marsala wine 2 (3-ounce) packages soft ladyfingers 2 teaspoons unsweetened cocoa powder 2 teaspoons instant espresso powder 1. In a medium bowl, stir together strawberries and granulated sugar. Let stand for 30 minutes. 2. In a large bowl, beat mascarpone and confectioners’ sugar with a mixer at low speed until smooth and creamy. Add cream and vanilla, and beat at high speed just until stiff peaks form. 3. Pour Marsala into a shallow dish; quickly dip flat side of half of ladyfingers in Marsala, and arrange in a 2- to 2½-quart baking dish, overlapping slightly. Spread…
