ZINIO logo

Cooking with Paula Deen Southern Classics

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.

United States
Hoffman Media
7 Issues

in this issue

1 min
editor letter

I love to create new renditions of ordinary recipes. But when it comes to those classic recipes—those that have proven themselves time and time again at countless family reunions, holiday gatherings, church suppers, picnics, and barbecues—well, as the saying goes, if it ain’t broke, don’t fix it. You know the dishes I’m talking about. They’re the ones that can fill us with comfort and bring us home with one bite. This issue celebrates the iconic recipes that put Southern cuisine on the map. As you flip through the pages, you’ll see that some dishes and ingredients warrant recipes for multiple variations and preparations. Traditional deviled eggs and cheese straws are so popular on Southern party tables that they’ve inspired a slew of renditions that have become standards in their own right.…

9 min

CLASSIC DEVILED EGGS Makes 2 dozen 12 large eggs ½ cup mayonnaise 1 tablespoon fresh lemon juice ¼ teaspoon dry mustard ¼ teaspoon salt 3 tablespoons finely chopped pickled okra Garnish: paprika 1. In a saucepan, place eggs, and add cold water to cover. Bring eggs to a boil; immediately cover, and remove from heat. Let eggs stand, covered, for 17 minutes. Place eggs in ice water for 10 minutes before peeling. 2. Peel eggs, and cut in half lengthwise. Remove yolks, and place in a medium bowl. Add mayonnaise, lemon juice, dry mustard, and salt to yolks; beat at medium speed with a mixer until well combined. Stir in pickled okra. Pipe or spoon filling into egg halves. Garnish with paprika, if desired. VARIATIONS: Smoky Bacon Deviled Eggs Omit dry mustard and okra. Stir ⅛ teaspoon ground chipotle chile pepper and 3…

17 min
main dishes

CHICKEN POT PIE Makes 4 servings 2 bone-in chicken breasts, skin removed 1 (32-ounce) carton chicken broth ⅔ cup chopped carrot, divided ⅔ cup chopped celery, divided ⅔ cup chopped green onion, divided 3 slices bacon 1 cup sliced small red potatoes ⅔ cup all-purpose flour 1 cup frozen pearl onions, thawed 1 cup frozen cut green beans, thawed 2 teaspoons chopped fresh thyme ½ teaspoon ground black pepper Flaky Biscuit Pot Pie Crust (recipe follows) 2 tablespoons buttermilk 1. In a large stockpot, combine chicken, broth, ⅓ cup carrot, ⅓ cup celery, and ⅓ cup green onion. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for 30 minutes or until chicken is done. Remove chicken, reserving broth. Remove and discard bones, and shred meat. Into a large bowl, pour broth through a fine wire-mesh strainer, reserving liquid and discarding vegetables. 2.…

15 min
side dishes

“This pickled okra is mild. If you like yours with more of a kick, add 1/ 8 to/ 4 teaspoon crushed red pepper to each jar. Use the smallest okra pods available—they’ll be easier to pack into jars.”—PAULA PICKLED OKRA Makes 5 pints 5 pint canning jars, metal lids, metal bands 3 cups water 3 cups white vinegar ⅓ cup canning and pickling salt 2 tablespoons brown sugar 2 tablespoons mixed pickling spice 10 fresh dill sprigs 5 cloves garlic 10 slices red bell pepper 5 jalapeño slices 2 pounds small fresh okra 1. Prepare 5 pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water-bath canner. 2. In a large, nonreactive (enameled or stainless-steel) Dutch oven, combine 3 cups water, vinegar, salt, sugar, and mixed pickling spice; bring to a boil. 3. Place 2 dill sprigs, 1 clove garlic, 2 sweet pepper slices,…

9 min

CREAMED CORN CORNBREAD Makes 8 to 10 servings ⅓ cup plus 3 tablespoons vegetable oil, divided 2 cups yellow cornmeal 1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup shredded Monterey Jack cheese 1 (15-ounce) can cream-style corn 1 cup buttermilk 3 large eggs 1. Preheat oven to 400°. Place 3 tablespoons oil in a 12-inch cast-iron skillet. Place in oven until skillet is hot. 2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Add cheese, stirring to combine. 3. In a medium bowl, combine corn, buttermilk, eggs, and remaining ⅓ cup oil. Add to cornmeal mixture, stirring to combine. Pour batter over hot oil in skillet. 4. Bake for 24 to 28 minutes or until a wooden pick inserted in center comes out clean. TIP Heating the oil in the…

12 min

PERFECT POUND CAKE Makes 1 (10-inch) cake 1 cup butter, softened 1 (8-ounce) package cream cheese, softened 3 cups sugar 1 tablespoon vanilla extract 6 large eggs 3½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup heavy whipping cream 1. Preheat oven to 325°. Spray a 12- to 15-cup (10-inch) Bundt pan with nonstick baking spray with flour. 2. In a large bowl, beat butter, cream cheese, sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan. 4. Bake for 1 hour and 10 to 20 minutes or until a long…