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Full Episode Fridays: Back to the Beginning Pt. 2 - 3 Classic Paula Deen Recipes
Apr 5, 2024
3 Classic Paula Deen Recipes - Paula's sharing some of her classics, including a baked macaroni and cheese recipe, her no-cook banana pudding recipe, and an easy salad recipe. Positively Paula, Season 1, Episode 2.
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00:00 Intro
1:42 The Lady's Cheesy Mac Recipe: https://www.pauladeen.com/recipe/the-ladys-cheesy-mac/
8:43 Aunt Peggy’s Cucumber, Onion, and Tomato Salad Recipe: https://www.pauladeen.com/recipe/aunt-peggys-cucumber-tomato-and-onion-salad-recipe/
13:07 Not Yo' Mama's Banana Pudding Recipe: https://www.pauladeen.com/recipe/not-yo-mamas-banana-pudding/
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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Show More Show Less View Video Transcript
0:01
[upbeat music]
0:04
♪
0:20
[cheery music]
0:23
♪
0:26
- Well, hey, friends.
0:27
You know, last week's show, we started all the way back
0:30
at the beginning with that wonderful fried chicken.
0:33
Well, on this week's show we're gonna continue
0:35
with some of those wonderful recipes.
0:38
Now, I haven't told y'all the next thing that I plan to cook.
0:43
I mean, I'm walking strong down memory lane today
0:47
'cause I'm gonna make the macaroni and cheese
0:52
like we serve at The Lady and Sons, y'all.
0:55
- We prepare the food that we know,
0:57
and what we know and grew up with was chicken, biscuits,
1:01
collard greens, macaroni and cheese, sweet tea,
1:04
peach cobbler.
1:05
It's my mama's food.
1:06
It's my grandmama's food.
1:08
It's recipes that were passed down over generations.
1:12
♪
1:14
I so hope y'all are enjoying the show.
1:17
And if you do.
1:19
Be sure to click like, subscribe and
1:21
notification bell so you'll never miss a video.
1:25
And we'll be right back after the break.
1:41
- The very first tip that I give you
1:43
is probably the most important when it comes to making
1:47
good macaroni and cheese.
1:49
You must make sure your macaroni noodles are cooked soft.
1:54
You have to overcook it,
1:58
and cook it completely done.
2:00
And you'll see I'm stirring this.
2:03
The next important step is to get all the water
2:07
out of your shells, out of your noodles,
2:10
because you don't want-- you don't want your, um,
2:14
sauce watery.
2:18
Now, I love to mix my macaroni and cheese up
2:23
while my noodles are hot because that helps give the cheese
2:28
a little head start on melting.
2:33
So the first thing I'm gonna do
2:36
is add some cheese.
2:39
It calls for two cups of cheese, y'all.
2:41
You can see I got a little bit more than two cups.
2:43
- In fact, when we first started our business,
2:46
there were no recipes.
2:48
They were all in my mom's head, so when she wrote
2:52
"The Lady & Sons Savannah Country Cookbook"--
2:54
I remember this--my mom was-- was preparing these dishes
2:59
and actually writing out the recipes as she would go
3:02
on index cards.
3:03
That whole cookbook was put together on index cards.
3:08
- I made macaroni and cheese-- the last holiday I think
3:13
was Easter, and I made macaroni and cheese, and I probably put
3:16
three different kinds of cheese in that.
3:18
- You could use all kinds of different cheeses
3:20
if you wanted to.
3:21
In fact, I've made macaroni and cheese
3:23
where I used maybe six or eight different cheeses in it.
3:27
- Now, I like to do chunks of cheese
3:32
in my macaroni and cheese dish.
3:35
It'll be a nice, surprising chunk.
3:39
Now, my little Bobby likes a little cream cheese in his.
3:44
- So it's one of those things that you can do whatever
3:46
you'd like to with it, but it should be...
3:51
Satisfying.
3:53
- See that cheese starting to melt
3:55
and stick to my spoon.
3:58
All right, now I'm gonna put a couple of tablespoons of butter.
4:02
Okay, three.
4:04
We'll do three.
4:05
- I don't ever recall my mom
4:07
fixing a box of macaroni and cheese when I was growing up.
4:10
- Now, my liquid for my macaroni and cheese
4:13
is an evaporated milk.
4:16
So I'm gonna put about that much sour cream.
4:20
And that's really the secret ingredient.
4:23
- Sour cream makes it creamy and eggs bake it up like a soufflé.
4:28
- All right, so in goes the eggs.
4:34
And that's the last thing I put in because my ingredients
4:39
have had an opportunity to cool down.
4:42
You don't want to put raw eggs into hot macaroni noodles
4:46
because it'll curdle.
4:48
It'll actually cook the eggs,
4:50
and you don't want that to happen.
4:53
All right, now, I'm looking at this, y'all,
4:56
and I'm think--gonna make a judgment call.
5:00
I almost think I want a little bit more milk in there,
5:03
so I'm gonna add just a little bit of regular whole milk to it.
5:08
♪
5:11
And if I get too much milk in it,
5:15
I can always let it cook a little longer.
5:19
There.
5:20
Somehow that just makes me feel a little bit better.
5:22
♪
5:33
I think I'll cook it in this pan.
5:36
It's very important when you're making macaroni and cheese
5:39
that you spray whatever kind of dish you're using
5:43
because it will stick.
5:45
♪
5:48
So here we go.
5:51
♪
5:53
And I'm probably...
5:56
gonna bake this, like, at 350
6:02
for probably 45 minutes.
6:05
How beautiful is that?
6:07
♪
6:09
- They call it comfort food for a reason,
6:11
and what's more comfortable than gooey cheese and pasta
6:16
and sour cream?
6:19
- So in the oven this goes.
6:21
- As far as the recipe goes, that's different from
6:23
a lot of other people's recipes, but maybe there's a lot
6:26
of people that ate boxed mac and cheese,
6:28
and when they get our mac and cheese...
6:32
[mimics explosion]
6:33
[laughs]
6:35
- Now, when it's almost done, y'all,
6:38
I like to take it out and give it a stir.
6:42
- Macaroni and cheese is supposed to be decadent
6:45
and delicious and creamy and cheesy and...
6:49
- Oh, my goodness.
6:53
Look at that.
6:55
- It's supposed to be great.
6:59
♪
7:01
It's so good.
7:02
Maybe can't put your finger on exactly what it is,
7:05
but, boy, is it good.
7:07
- So that's perfect.
7:08
About ten more minutes, and I'll top it with more cheese
7:12
and give it that beautiful cheesy top.
7:17
And then we'll dive into it and see what we got.
7:22
♪
7:32
I hope y'all are enjoying the show
7:34
and I want to hear from you.
7:36
Tell me what recipes or videos you'd like to see me
7:39
make by just leaving a short comment below.
7:43
Now, let's get back to the show, y'all.
7:47
[upbeat music]
7:50
♪
7:56
- All right, now, I've told y'all a few minutes ago
8:00
I stir my macaroni and cheese when it's about halfway through.
8:03
That just gives me an idea
8:04
if I've got enough liquid, got too much;
8:07
then that'll-- that'll kind of gear me
8:09
as to how long I'm gonna cook it.
8:11
And I did--I stirred it, y'all, and it looked like perfect.
8:17
Mmm, mmm, mmm, mmm, mmm.
8:18
So I'm gonna put a nice, light little coat of cheese
8:23
on top and let that melt.
8:26
♪
8:28
Yummy.
8:32
That really looks pretty good, doesn't it?
8:34
All right, I have turned my oven back off, so I'm gonna turn that
8:37
back on so that can melt.
8:40
And while I'm waiting for that to melt,
8:44
I'm gonna make us a quick little salad.
8:47
- So let me tell you about cucumber salad.
8:50
This is a really great, fresh,
8:54
like right out of the garden thing that you can whip up
8:57
and put together in just a couple of minutes
8:59
and put it on--put it out on the counter or on the table,
9:01
and it'll kind of satisfy everybody
9:04
until the meal gets ready.
9:06
And it's almost impossible to mess it up.
9:08
- The South has always been farm to table,
9:12
and it seems so strange to me now
9:15
that all the rage is from farm to table.
9:20
Well, all my life, it's always been a rage.
9:23
[laughs]
9:24
'Cause that's what we had.
9:26
♪
9:28
I was fortunate enough to live in a part of the country
9:33
where so many of our vegetables are grown and produced,
9:38
so I was a lucky girl.
9:42
And I just ran out to my garden and got some of my fresh dill
9:48
that I've got growing.
9:49
- I can't say that this is my mama's cucumber salad though.
9:54
It's my Aunt Peggy's cucumber salad.
9:56
- I know to this day, my Aunt Peggy doesn't serve
9:59
a meal that she didn't have this cucumber salad.
10:03
- My mama stole this from my Aunt Peggy.
10:06
- And, uh, you can add tomatoes to it, bell pepper, you know,
10:10
anything that you like.
10:12
So little sugar, little white vinegar.
10:15
You can use any kind of vinegar you want.
10:18
- It's a simple, delicious, Southern salad
10:20
that every time I see it,
10:22
I think about my Great Aunt Peggy.
10:24
- And this will be so good alongside those biscuits
10:28
and black-eyed peas and fried chicken.
10:34
And like I said, I try not to make any more than we'll eat
10:37
at one sitting.
10:39
Now, the cheese should be melted on our mac and cheese,
10:42
so let's go check on that.
10:43
How beautiful is that?
10:46
How simple and how so very Southern.
10:53
Oh, ho, ho, ho!
10:57
Can't wait for y'all to see this.
11:01
Look at that.
11:08
Ooh, this thing is so heavy.
11:11
You know, that's the only thing about cast iron, I think, y'all,
11:16
as we start getting some age on us,
11:18
that cast iron starts to get awfully, awfully heavy.
11:23
Mmm.
11:24
What a perfect little tart bite of salad.
11:30
All right, so would y'all like for me to teach you
11:34
how to sneak a bite and nobody know
11:36
that you've been in the dish?
11:38
I promise it's gonna look totally undisturbed.
11:44
See, you just kind of go to that edge
11:46
and go to the bottom, and look-a there.
11:49
Then you kind of go like that, and nobody's the wiser.
11:54
Ooh.
11:56
[blows]
11:57
This is piping hot.
11:58
I mean, I just took it out of the oven.
12:00
[blowing]
12:04
♪
12:12
I've got so much cheese in that stuff.
12:14
[chuckles]
12:17
It is so, so good. [chuckles]
12:20
♪
12:35
I so hope y'all are enjoying the show.
12:37
And if you do.
12:39
Be sure to click like, subscribe and
12:42
notification bell so you'll never miss a video.
12:46
And we'll be right back after the break.
12:52
[upbeat music]
12:55
♪
13:07
- I don't care if I'm in California or I'm in New York.
13:11
Somebody is gonna come up to me and say,
13:15
"Paula, we just love Not Yo' Mama's Banana Pudding,"
13:21
so if you don't have this recipe,
13:23
I'm so happy to share it with you.
13:26
Like I said, it's the best no-cook that I have ever tasted.
13:31
And I'm gonna start out by using a bowl
13:35
that's been in the freezer.
13:37
I've gotten it nice and cold,
13:39
and I'm gonna pour two cups of whipping cream
13:43
into my nice, cold bowl.
13:46
And you can also throw your beaters in the freezer
13:49
and get them nice and cold, and it will assure you
13:53
a better whip on your cream.
13:55
Now, I'm gonna sweeten our whipped cream
13:58
with powdered sugar.
14:00
I use 1/4 of a cup of sugar for each cup of whipping cream,
14:05
and that makes it nice and sweet.
14:07
- Well, my mama's banana pudding is really, really good.
14:11
Uh, and a lot of people do love my mama's banana pudding.
14:15
I like her peach cobbler.
14:17
I mean, but, hey, that's just me.
14:19
♪
14:21
[no audible dialogue]
14:23
♪
14:28
- This is perfectly whipped cream, y'all.
14:32
♪
14:35
You can run your finger through it,
14:37
and the little indention that you made stays.
14:41
Mmm.
14:43
So good. So fresh.
14:46
All right, now,
14:48
I have let my cream cheese get to room temperature.
14:52
♪
14:55
Now, I'm gonna beat it...
15:01
just a couple of seconds,
15:04
just so it'll be easy to incorporate.
15:08
People tell me that they take it to family reunions
15:13
and they never get to bring a bite home.
15:18
Step in here and get me a little spatula
15:23
because now I'm gonna add one can of sweetened condensed milk.
15:30
And this stuff by itself is just marvelous.
15:36
It's delicious.
15:38
All right.
15:41
[mixer whirring]
15:43
So we'll incorporate those two ingredients.
15:47
[mixer whirring]
15:49
Now I'm gonna add one 5 1/2 ounce box
15:53
of instant pudding mix, and I'm gonna slowly add in
15:58
our two cups of regular milk.
16:04
See how simple?
16:07
So all I'm gonna do now is fold it together
16:10
with our fresh whipped cream.
16:13
All right.
16:14
So I'm just gonna mix that together.
16:18
Ooh, look!
16:22
Look how beautiful that is.
16:26
All right.
16:28
Now, we're not gonna use the little wafers
16:30
that you ordinarily think of using.
16:33
I'm using a Chessman--
16:36
Chessmen. Chessmen cookie.
16:39
And I'm gonna start by putting...
16:43
a row...
16:46
on the bottom.
16:49
And I'm gonna put some custard
16:53
on top of that.
16:56
And that first row of Chessmen cookies will make
16:59
kind of, like, a little crust for us,
17:05
and I'm just gonna keep layering this until we run out
17:09
of all the ingredients.
17:13
Now, if you don't put this together quickly, you know,
17:17
if you've sliced your bananas and done everything
17:20
ahead of time,
17:22
I would highly recommend that you toss them
17:27
in a little lemon juice,
17:30
and that'll keep them from turning dark on you
17:34
because if I had been on my game,
17:37
I would have already sliced these bananas
17:40
and had them all ready.
17:42
♪
17:44
And in that case, you definitely want to use the lemon juice...
17:47
♪
17:49
'Cause this and apples are the two fruits
17:54
that will turn brown on you rather quickly.
17:57
♪
17:59
And, you know, different people have different preferences,
18:03
so by all means do it the way you like it.
18:07
A lot of people like a lot of custard.
18:09
A lot of people like a lot of cookies.
18:11
So, you know, suit yourself with that.
18:16
All right, now I'm gonna come in here
18:17
and put another layer of the Chessmen down.
18:20
♪
18:23
Okay. Here we go.
18:26
Another layer of the custard.
18:28
♪
18:35
Mmm.
18:37
That custard looks like kind of semi-melted ice cream,
18:40
doesn't it?
18:41
Just looks heavenly.
18:44
All right.
18:46
Then another layer of bananas.
18:48
♪
18:50
And on our banana pudding at the restaurant,
18:53
we frost it with sweetened whipped cream,
18:58
but this is not gonna be that way,
19:00
although you could certainly do that.
19:03
But when I finish, if my ingredients work out right,
19:07
it'll just be topped with the Chessmen cookies.
19:10
♪
19:23
Okeydoke.
19:24
Here we go.
19:25
The last layer of the custard.
19:28
♪
19:38
Mmm, mmm, mmm.
19:42
This looks like I'm making it for a big old crowd.
19:45
♪
19:48
It looks like it'll feed a crowd,
19:50
but I promise you we'll eat all this.
19:53
Won't we, bud?
19:54
[laughs]
19:56
Say, "I'm waiting, Mama.
19:58
I'm waiting."
19:59
[laughs]
20:01
I can get up a crowd around here, I'll tell you.
20:03
That's never a problem.
20:09
So your Chessmen is the final--final look.
20:16
Darn, I could've eaten three.
20:18
[laughs]
20:19
- And I'm not kidding you.
20:21
The--people that--have told me that they have to bring that
20:24
to family gatherings.
20:25
I promise you, in the last month somebody mentioned that to me.
20:30
"Oh, every time I go, I have to bring your mama's pudding,
20:32
the one with the cookies on the top."
20:34
And as enthusiastic as they are about it, I'm a little "eh."
20:38
It's not really my thing.
20:40
I'd rather eat pork chops, thank you.
20:42
♪
20:48
Hey, y'all, it's Paula Deen.
20:50
Now, if you enjoyed this video, be sure to like it
20:53
and click the subscribe button as well as the notification
20:57
and bail to be alerted when I post a video.
21:01
Love and Best Dishes Y'all.
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