Cooking.with.Paula.Deen.TruePDF-March.April.2018.pdf

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CONTENTS
MARCH/APRIL 2018
food
19
SIMPLE SLOW COOKER
French dip sandwiches
21
BAKING WITH GINNY
Easter treats
23
PAULA’S WEEKLY FIVE
Quick and easy weeknight meals
63
JAMIE’S FAMILY TABLE
Sheet pan suppers
65
BOBBY LIGHTENS IT UP
Takeout at home
77
SOMETHIN' SWEET
Brownies
81
CAST-IRON COMFORT
Orange rolls
living
11
COMMUNITY FARE
Paula gives back
67
SET YOUR TABLE
Easter basket centerpieces
69
WORTH A TRY
Chicken and waffles
73
TRAVEL
St. Augustine, Florida
in every issue
3
HEY Y'ALL
Orange and Fennel
Glazed Ham,
page 32
7
ON THE SIDE
9
PAULA'S PICKS
79
RECIPE INDEX
features
29
35
41
47
53
59
A BRIGHT AND BEAUTIFUL EASTER MEAL
Easy and elegant family holiday lunch
FRESH FROM THE HARVEST
Spring produce dishes
EASY AS PIE
Creamy and fruity slab pies
OLD-FASHIONED SOUTHERN SUPPER
Country-fried steak and all the fixin’s
MAC AND CHEESE
Five ways with this classic comfort food
Chocolate-
Hazelnut
Blondies,
page 78
CHOICE CHOPS
Fried, grilled, and stuffed pork chops
HEY
Y’ALL
A Note from Paula
b
Spring Has Sprung
Photo by Matt Armendariz
THE DAYS ARE GETTING LONGER, and I’m so happy
to welcome back the warmer weather here in Savannah.
This is one of my favorite times of the year to be outdoors
because my garden is starting to wake up after its long
winter nap. It doesn’t take long for asparagus, peas, spinach,
and other tender and sweet veggies to make their way into
my cooking, like in the delicious recipes on page 35.
Springtime also means Eastertime, and one of my
favorite traditions is making Easter baskets for my
grandchildren. This year, I’m using baskets to hold pretty
floral arrangements for my dining tables for our family
Easter lunch. Check out the menu for the special meal on
page 29, and get all the details on the baskets on page 67.
If your family is like mine, your Easter meal tends to be
a bit of a potluck with folks bringing additional sides and
desserts to complement the main menu. Macaroni and
cheese makes an appearance at just about every Southern
get-together, and starting on page 53, you’ll find a classic
version that works with any meal, plus a few ways to
transform basic mac into delicious one-dish dinners. And
3
CO O K I N G W I T H PAU L A D E E N
MARCH/APRIL 2018
for a crowd-pleasing dessert, you can’t go wrong with pie.
Check out my fruity, creamy, indulgent slab pies beginning
on page 41 for options that everyone will love.
This issue is also full of quick and tasty dinners and easy
desserts for your weeknight meals. Flip to page 23 for my
Weekly 5 meals that can all be prepped, cooked, and served
in 45 minutes or less, then check out three mouthwatering
ways with pork chops on page 59. Jamie whips up sheet pan
suppers on page 63 that kids will adore, and Bobby shares
his takeout-at-home meal on page 65. You can’t miss the
two rich and gooey brownie recipes on page 77, and for a
sweet treat any time, you’ll love the orange rolls on page 81.
I hope you’ll find a sunny spot to relax while reading this
issue and look forward to all the good food and family time
that spring will bring. Y’all enjoy!
Nothing brings people together quite like classic comfort food. Everyone has favorite dishes
that bring back fond memories of comforting meals around the family table, and this issue
has something cozy for everybody to enjoy. Whether your ultimate meal is characterized as
creamy, cheesy, chocolaty, crunchy, or sweet, Paula has all the recipes you could ever need
in these pages. Cook up some tempting french fries, hearty sandwiches, classic biscuits,
decadent doughnuts, or super-smooth soups for the ultimate comfort meal.
!
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O der Today!
hoffmanmediastore.com/pdcomfortfood
800-361-8059

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