Paula Deen is My Idol!

Paula Deen

I have watched her on the Food Network Channel ever since she was a little ole thing. It has been fun watching her progress in her life. I do miss the ole Paula. I guess we all have to change with the times. I don't like shows that grow out of them, because the powers, that be, are looking for something new and exciting. Well, Paula as far as I am concerned you will never get old or boring. You have great attitude and you are a very wise business woman. I have several of her recipes that I have made and enjoyed. I think she hits all of the nation's nerve for "comfort food". Everyone longs for the good old days when we didn't care about the health conscience world out there. Paula has tried, but I like the, "stick to the ribs", recipes she is known for. Have you ever seen Paula's Party, it is a hoot. That is when her true colors come out, especially the one on Hot and Spicy with the Firemen. Ha ha ha, I still smile when I think about that one. You can see her every day on the Food Network Channel in your area. Well here are some of her famous recipes. I hope you like them.

Batter-Dipped French Fries

2 pounds russet potatoes

Peanut oil, for frying
Salt and freshly ground black pepper
2 cups all-purpose flour
1 small can evaporated milk

Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F. Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries. Raise temperature of fryer or oil to 360 degrees F. Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned. Yield: 4 servings

Cinnamon Roll Milkshake

4 scoops premium vanilla ice cream

1 package instant pudding, prepared according to directions
1 cup milk
3 heaping spoonfuls caramel ice cream topping
Cinnamon and Sugar, recipe follows
Cream Cheese Icing, recipe follows
Cinnamon stick

In a blender, mix together the ice cream, pudding, milk, and caramel. Add the cinnamon/sugar mixture (leaving a little left over). Blend until combined. Top with a dollop of cream cheese icing, sprinkle with a little cinnamon/sugar over the whole shake. Garnish with a cinnamon stick.

Cinnamon and Sugar:
3 tablespoons sugar
2 teaspoons ground cinnamon
Combine both ingredients in a small bowl.

Cream Cheese Icing:
1 (8-ounce) package cream cheese
1 stick butter
3 3/4 cups powdered sugar
1 teaspoon vanilla extract

Beat together ingredients with an electric mixer until smooth and incorporated. Yield: 2 to 4 servings

Paula's Flyin' Fryin' UFOs
Oil, for deep frying
4 store bought ice cream sandwiches, frozen solid
Batter, recipe follows
Chocolate syrup
Whipped cream
Sprinkles
Chopped nuts
Maraschino cherries

Heat a deep-fryer, or a deep pot no more than half full with oil to 350 degrees F. Dip the ice cream sandwiches in the batter, coating completely. Fry until light golden brown. Put the fried ice cream sandwich on a small plate and garnish with chocolate syrup, whipped cream, sprinkles, nuts and a cherry. Eat immediately!

Batter:
1 cup all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoon granulated sugar
1 egg
1 cup milk

Mix all ingredients in a shallow bowl or pie plate.
Yield: 4 servings

Grandmother Paul's Fried Chicken

Paula's grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. And always use small chickens.

Salt and pepper, for seasoning chicken 1 (2 1/2 pound) chicken, cut into pieces
Peanut oil, for frying
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon black pepper

Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight. Heat peanut oil in a cast iron skillet to 350 degrees F. Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

Yield: 4 servings