Homestyle Meatloaf

Ingredients

1. 2 pounds ground chuck
2. 1 (6-ounce) can tomato paste, divided
3. 1 cup crushed saltine crackers
4. ½ cup finely chopped onion
5. ½ cup finely chopped celery
6. ¼ cup Dijon mustard, divided
7. 2 large eggs, lightly beaten
8. 3 tablespoons Worcestershire sauce
9. 2 tablespoons chopped fresh parsley
10. 1¼ teaspoons salt, divided
11. 1 teaspoon ground black pepper
12. 2 tablespoons firmly packed brown sugar
13. 1 tablespoon fresh lemon juice
14. Garnish: fresh parsley

Directions

1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil. Spray foil with nonstick cooking spray.
2. In a large bowl, combine ground chuck, 3 tablespoons tomato paste, crackers, onion, celery, 2 tablespoons mustard, eggs, Worcestershire, parsley, 1 teaspoon salt, and pepper. Shape mixture into a 12-inch loaf on prepared baking sheet. Bake for 30 minutes.
3. In a small bowl, combine remaining tomato paste, remaining 2 tablespoon mustard, remaining ¼ teaspoon salt, brown sugar, and lemon juice. Spread mixture over meatloaf, and bake for 30 minutes more or until a meat thermometer registers 165°. Let stand for 10 minutes before slicing. Garnish with fresh parsley, if desired.

Source: Paula Deen

Southern Fried Chicken

Ingredients

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2½ pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

1 cup salt
¼ cup black pepper
¼ cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Source: Paula Deen

Southern Collards with Cornmeal Dumplings

Ingredients

Collards:

1 to 1 1/2 pounds smoked turkey wings or necks
2 quarts chicken broth or water
1 teaspoon hot sauce, such as Paula Deen Hot Sauce
1 teaspoon The Lady and Sons House Seasoning, recipe follows
One 1-pound bunch collards, center ribs removed, leaves cut into 1/2-inch strips
4 tablespoons (1/2 stick) butter

Dumplings:

1 1/2 cups cornmeal
1 cup all-purpose flour
1 small onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

For the collards:

In a large pot, combine the turkey wings, broth, hot sauce (add more if you desire) and House Seasoning; simmer for 20 minutes. Add the collards and cook, stirring occasionally, until they are tender, about 20 minutes more. Stir in the butter. Using a slotted spoon or tongs, remove the turkey wings and discard. Transfer the collards to individual serving bowls, cover them with foil and keep warm. Reserve 1/2 cup of the liquid for the dumplings and reserve the rest of the cooking liquid in the pot.

For the dumplings:

Combine the cornmeal, flour, onions, salt and pepper in a bowl. Stir in the 1/2 cup reserved collard liquid into the dry ingredients until just combined to form a thick batter.

Bring the collard broth back up to a boil and drop the dumpling batter into it, 1 teaspoon at a time. Simmer until cooked through, 20 to 25 minutes. Cook's Note: Do not use a spoon to stir. Gently shake the pot back and forth. Using a spoon will tear the dumplings apart.

Transfer the dumplings to the bowls of collards. Spoon some of the broth over the collards and dumplings and serve hot.

The Lady and Sons House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the salt, pepper and garlic together and store in an airtight container for up to 6 months.

Source: Paula Deen