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Paula’s Home Cooking Recipes
from: Easy Home Cooking - by Catherine PenderleyPaula’s home cooking recipes are classic favorites of old fashioned southern cooking. Paula’s home cooking recipes offers traditional dishes like pot roast, fried okra, pecan and apple pies. Paula’s home cooking recipes are featured in her shows Paula’s home cooking, and Paula’s party. She offers her home cooking recipes in her magazine as well. Listed here are some of Paula’s home cooking recipe favorites.
Onion Rings
1 large egg
2/3 cup water
2 teaspoons fresh lemon juice
1 teaspoon vegetable oil
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1 large yellow onion, thinly sliced and separated into rings
Vegetable oil, for frying
In a medium bowl, beat egg, water, lemon juice, and 1 teaspoon oil until combined. In a separate small bowl, combine flour, baking powder, salt, pepper, and red pepper. Mix dry ingredients into egg mixture. Dip onion rings, one at a time, into mixture and fry in an electric skillet or Dutch oven at 375° until golden brown.
Lemon Linguine
1 (8-ounce) package linguine
1/4 cup minced onion or shallot
2 cloves garlic, crushed
1 tablespoon butter, melted
1 (8-ounce) carton sour cream
4 tablespoons freshly grated Parmesan cheese, divided
1 tablespoon milk
1-1/2 teaspoons lemon pepper seasoning
1/4 teaspoon salt
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
2 tablespoons chopped parsley
2 tablespoons chives
Cook linguini according to package directions. Drain and keep warm.
In a skillet, cook onion or shallots and garlic in butter, stirring constantly, until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan cheese, milk, lemon pepper, salt, and lemon juice. Cook for about 1 minute. Remove from heat and pour over linguini. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.
Stuffed Potatoes
4 large baking potatoes
1/4 cup butter
1/2 cup finely chopped green onion
1/2 cup chopped green bell pepper
1 (3-ounce) package cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1 cup chopped cooked ham
1 cup grated sharp Cheddar cheese, divided
1 teaspoon salt
Preheat oven to 400°. Line a baking sheet with foil. Wash potatoes and dry well. Place potatoes on prepared baking sheet, and bake for 40 to 45 minutes, or until tender; let cool until easy to handle.
In a small skillet, melt butter over medium heat. Add green onion and bell pepper, and cook for 4 to 5 minutes, or until vegetables are tender; set aside.
Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell; set potato shells aside. Place potato pulp into a medium bowl. Add vegetable mixture, cream cheese, mayonnaise, sour cream, ham, 3/4 cup cheese, and salt; stir until combined.
Spoon mixture evenly into reserved potato shells. Place on baking sheet, and bake for 30 minutes. Sprinkle with remaining 1/4 cup cheese and bake for 5 minutes, or until cheese is melted.
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