Up next in 10
Paula goes back to her humble beginnings to share some of her favorite recipes that helped launch her career and the stories that go with them!
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#pauladeen #fullepisodefriday
McCall's Shrimp Salad - https://www.pauladeen.com/recipe/mccalls-plantation-shrimp-salad/
Almond Chicken Salad - https://www.pauladeen.com/recipe/almond-chicken-salad/
Cheese Noodles - https://www.pauladeen.com/recipe/cheese-noodles/
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0:00
hey y'all I'm Paula Deen and today I'm
0:03
gonna go back to my humble beginnings
0:05
when I first started the bag lady I have
0:08
to tell y'all these dishes really got me
0:11
where I am today and I just love the
0:13
opportunity to share these recipes and
0:15
the stories behind them so first up I
0:19
want to share with y'all McCall's
0:21
plantation shrimp salad with a taste
0:24
right straight out of the south and then
0:27
after that I want to share with y'all my
0:29
almond chicken salad and then there's my
0:32
creamy cheese noodles and I'm gonna
0:34
follow that up with a simplest and
0:36
tastiest sour cream muffins a bag lady
0:40
lunch didn't go out without so if y'all
0:43
would please do me the honor of joining
0:45
me in the kitchen today and sharing in
0:47
my very special menus of the bag lady
0:50
days
0:58
you
1:21
because the theme of the show I'm going
1:24
back to the original bag lady days when
1:27
I started my business it's hard to
1:29
believe that it's been 16 years now and
1:32
you see this little container you know
1:34
it may not mean much to you but it
1:37
brings back the very beginning of my
1:40
business to me I tried these little
1:42
clear containers so that the people
1:45
could see the food without touching it
1:48
so there it was completely germ-free by
1:51
the time they got it so I love these
1:53
little containers I get weepy every time
1:57
I see one you know my beginnings were
1:59
very very humble for those of you that
2:01
don't know my story I started 16 years
2:05
ago with $200 and I was really kind of a
2:08
desperate woman I was like at a
2:10
crossroads in my life I was 42 years old
2:14
and I really wanted to take
2:16
responsibility for myself and my
2:18
children and hopefully give us something
2:23
that would take care of us if we took
2:26
care of it and y'all can see Gertie's
2:30
hanging very close to me this morning I
2:32
don't know if she's gonna let me get up
2:33
to the stove to make this dish or not
2:35
but the first dish I want to share with
2:38
y'all is McCall's shrimp salad it has a
2:42
wonderful wonderful flavor and I'm gonna
2:46
start by throwing in an old bay it's
2:49
like a crab seasoning or a shrimp
2:51
seasoning and I'm gonna add my shrimp
2:54
when I first started out with the bag
2:57
lady I just started out by doing
3:00
sandwiches and in no time
3:03
our customers were telling me what they
3:06
wanted and before it was over not only
3:09
was I making sandwiches I was making hot
3:13
meals I was making desserts I was making
3:16
soups and I was making like three or
3:18
four different salads for everybody to
3:20
have a nice choice every day so it
3:24
really the the food really got conduct
3:28
kind of intricate very very quick all
3:31
right now these shrimp are not going to
3:33
take but a couple of minutes to cook
3:34
and when I take them out I'm gonna cook
3:37
the rice that I have right here it's
3:40
just a white rice I'm gonna cook it in
3:43
that seasoned water which is gonna make
3:46
it just really pop with flavor let's
3:49
move on down to my almond chicken salad
3:51
this is just ball chicken it's two
3:54
breasts now I'm gonna take 1/2 a cup of
3:58
mayonnaise and two tablespoons of lemon
4:00
juice and I'm gonna mix those together
4:02
and I found y'all that the simplest ways
4:08
that I did things always seemed to be
4:12
more pleasing and I'm just going to add
4:14
these two ingredients together and I'm
4:18
gonna toss my chicken in the bowl I mean
4:21
this is almost just like stupid easy I'm
4:25
gonna add celery and I'm gonna add
4:27
slivered almonds
4:32
there's not even any bald eggs in this
4:35
chicken salad and I'm gonna season it
4:37
with pepper and a little salt and then
4:45
just toss it with a mayonnaise mixture
4:52
all right and that's how simple that
4:54
salad is
5:03
it's so good the lemon juice just perked
5:10
it right up now I want to show y'all how
5:14
I would package these meals to send out
5:20
if I can open the container it's been
5:23
quite a few years since I bought these
5:25
little containers but I would just fill
5:29
my bottom up with lettuce if you pack
5:37
your own lunch this is a great way to do
5:40
it
5:40
you can save your containers from the
5:43
grocery store when you buy strawberries
5:44
or blueberries you can save those and
5:48
package your lunch up in these little
5:52
containers all of my salads I garnished
5:58
him up real pretty so they would just
6:00
like irresistible looking now I would
6:05
package this with a lemon twist on it
6:07
and then I would sprinkle it with the
6:09
almonds and of course it's not complete
6:13
without a little parsley but it was a
6:17
perfect way to package my bag lady
6:20
lunches makes me weepy to think about
6:28
those days well let's move back here to
6:30
our shrimp because they're ready I'm
6:33
gonna take them out and I'm gonna put
6:36
our rice in and I'm gonna take a quick
6:37
break and when we come back I'm gonna be
6:40
finishing up this spectacular shrimp
6:43
salad and then I'm gonna be sharing with
6:46
y'all a cheesy noodle and the most
6:48
wonderful little sour cream biscuits
6:52
that you ever put in your mouth I
6:54
wouldn't let a bag lady meal go out
6:56
without one of these muffins in there so
6:59
I'll see y'all back in the minute y'all
7:00
stay with me because I'm really
7:03
reminiscing about those bag lady days
7:07
[Music]
7:13
[Music]
7:19
thank y'all for coming back with me I'm
7:22
walking down memory lane in case you've
7:25
just tuned in and I'm talking all about
7:28
the tedious bag-lady days and I'm
7:32
preparing dishes that I made back then
7:34
but anyway my rice is done and it's so
7:38
deliciously flavored from being where
7:40
those shrimp were and the seafood ball
7:43
is so good now I'm just gonna toss our
7:46
shrimp oops I see some water in the
7:49
bottom of those let me let me just give
7:53
those a couple of shakes because I don't
7:55
want any liquid in this I don't want it
8:00
to be soupy now if you want to stretch
8:04
your shrimp a little bit further you
8:06
could chop them but I'm using a smaller
8:09
shrimp and I really like to see the
8:11
shrimp and I like that to be generous
8:12
and all we're gonna do now at this point
8:15
is toss in some mayonnaise and chopped
8:26
green olives normally I'm not wild about
8:29
these but these give a great flavor to
8:32
this dish and a minced onion fresh onion
8:45
alright let's give it a taste and check
8:50
it by our seasonings oh it's so good oh
8:59
and it's hot so you may want to be
9:03
careful when you're putting in your your
9:05
seafood ball your seasoning might want
9:10
to kind of be careful because it does
9:13
have the heat to it all right and I'm
9:15
just gonna pile this up
9:24
but look how pretty that is and you can
9:28
stick this in the refrigerator and it
9:30
will just get more flavorful as it sits
9:33
look how good that looks
9:35
love that dish y'all please try that
9:38
recipe alright let's move on down to
9:40
another recipe that I just love my
9:43
creamy cheese noodles now I'm gonna
9:45
start with a package of very fine egg
9:48
noodles you can see they're they're the
9:51
finest of the fine and this made a a
9:54
nice little hot lunch and all I'm gonna
9:58
do is take our noodles I'm gonna add a
10:01
cup of cottage cheese a cup of sour
10:06
cream and you can change this around you
10:13
can certainly add different cheeses and
10:15
I'm throwing in a half of a graded an
10:19
onion that's been grated on a hand
10:21
grater and a little Worcestershire sauce
10:26
and a little garlic salt all right so
10:34
I'm just gonna mix this up and give it a
10:38
taste to make sure the seasonings are
10:40
right you know sour cream really demands
10:44
a lot of salt so we'll want to make sure
10:49
we got those seasonings right all right
10:52
let's see if we mm-hmm that's right on
10:57
the money now all right so I'm just
11:02
gonna toss this in our casserole dish
11:06
and I'm gonna bake it for about 25 or 30
11:09
minutes and when I would make hot meals
11:12
for the bag lady I would make them the
11:16
night before and refrigerate them
11:18
because there was a law that stated that
11:22
your food had to be kept at a certain
11:24
temperature and so when I packed it in
11:28
the coolers I had to make sure that it
11:30
was no got no higher than 40 degrees so
11:35
I would chill all the hot dishes
11:37
because the one stipulation if you
11:40
bought a bag lady meal and you bought
11:43
something that was to be hot you would
11:44
have to have use of a microwave in your
11:46
office but course there's hardly an
11:49
office around now that there doesn't
11:51
have a drink machine and a microwave and
11:54
a coffee maker so this would come to you
11:56
cold and you would just pop it in the
11:59
microwave doesn't that look delicious
12:04
just noodley and cheesy alright so like
12:08
I said I'm gonna bake this in a
12:09
preheated 350 degree oven for about 20
12:12
or 25 minutes until it's hot and bubbly
12:24
alright so we got that cheesy noodle
12:28
bake in the oven and when we come back
12:31
I'm gonna pull it out and I'm gonna
12:33
taste it but then I want to share a very
12:35
very special recipe with you that us
12:39
girls in the south we feel like we can't
12:41
have a party without and I certainly
12:43
couldn't send out a bag lady meal
12:45
without one of these little muffins
12:47
tucked in the corner so I'll see y'all
12:49
back in a few minutes we're talking
12:51
about the bag lady
12:53
[Music]
12:59
[Music]
13:07
before the break I told y'all that I
13:09
wanted to share a very special sour
13:12
cream muffin recipe with you but first
13:15
let's look at this cheesy pasta dish
13:18
it's ready over here in this oven it's
13:28
really really good
13:30
all right let's move on to this little
13:33
muffin y'all I'm gonna start with 2 cups
13:35
of self-rising flour
13:38
now that's self-rising flour if you grab
13:41
plain flour these won't work so make
13:44
sure that you know what kind of flour
13:46
you're working with I'm gonna add 1/2 a
13:49
pint of sour cream
13:59
and two sticks of melted butter that's
14:03
where the richness comes in I know we're
14:10
just gonna stir this up and then I'm
14:13
gonna drop them in an ungreased muffin
14:17
tin this is one of those great little no
14:21
failed muffins you can see we're not
14:23
needing this and rolling it we're just
14:27
gonna drop it into the muffin tins and
14:34
we're not greasing it because we've got
14:37
so much butter in this that these are
14:42
not gonna stick now I'm making these in
14:46
a regular-sized muffin tin today cuz I
14:48
want y'all to be able to really see them
14:51
I want them to have some size to them
14:55
all right we're almost done now I've got
14:58
the oven back here preheated to 350
15:01
degrees and we're gonna bake these for
15:03
about 25 to 30 minutes if you're making
15:07
these in a miniature muffin pan you'll
15:10
want to cut back on your cooking time
15:12
because they those won't take nearly as
15:15
long probably about 15 minutes in the
15:20
miniature pan all right we're gonna slip
15:22
these in the oven and check on them and
15:27
about 25 to 30 minutes but in the
15:31
meantime I've got another pan over here
15:33
ready for y'all oh I hope they're good
15:37
and hot
15:44
look at those sour cream muffins and
15:47
y'all this might possibly be the only
15:50
bread that I don't add more butter to
15:54
because of the butter that's in them
16:02
look at that muffin it's a great recipe
16:07
for your children if they're beginner
16:10
cooks and it looked positively
16:19
out-of-this-world and I have some
16:23
wonderful pomade blueberry preserves
16:26
ready and waiting on this look at the
16:32
texture
16:36
then that look delicious I wish y'all
16:40
were here with me
16:41
a sample this
16:56
they're incredible just incredible you
17:01
definitely don't have to be a bag lady
17:04
to make these well while y'all are gone
17:07
I'm gonna be eating the rest of this
17:09
muffin and when we come back I've got a
17:11
couple of little tips that I want to
17:12
share with you in case you're ever in an
17:15
emergency see y'all in a minute
17:19
[Music]
17:26
you
17:27
[Music]
17:33
you know when I first started the bag
17:35
lady I told y'all that I did it out of
17:37
my home while our home consisted of a
17:40
two-bedroom one-bath house and there
17:44
were six of us living in this house I
17:46
didn't have a whole lot of storage space
17:49
it seems that I could never get
17:51
everything I needed in that kitchen
17:53
because it was very very small and
17:58
invariably
17:59
I would have everything ready to put
18:01
together run to the refrigerator and to
18:04
think I had a product and got there and
18:06
found out that I didn't well this tip I
18:09
want to share with you is an easy way to
18:12
convert regular whole milk into
18:15
buttermilk and this works great if
18:17
you're a single person or just a couple
18:21
and you don't drink buttermilk but you
18:25
use it in recipes and there's least size
18:28
you can buy is like a quart so this is a
18:31
great way to to whip you up some
18:33
buttermilk all right to our one cup of
18:37
whole milk if you don't have white
18:40
vinegar you can use a fresh lemon juice
18:43
I prefer the vinegar and we're going to
18:45
add one tablespoon to that cup of milk
18:49
and we're just gonna set that to the
18:51
side and let it sit for about five
18:53
minutes and when you come back to it
18:56
it's gonna look like buttermilk you know
18:59
and how many times have you gone to the
19:01
refrigerator thinking you had sour cream
19:04
and you didn't well here's a quick
19:07
substitute by last-minute sour cream you
19:11
need 3/4 of a cup of plain yogurt
19:18
and 1/3 of a cup of melted butter whip
19:23
that together stick it in the
19:25
refrigerator and when you're ready to
19:27
pull that hot baked potato I the oven
19:29
you've got a wonderful sour cream
19:32
topping and nobody will ever know that
19:36
they're eating yogurt you know I'm so
19:39
busy these days that often times I don't
19:43
even have a minute to reflect back about
19:46
the days when I started the bag lady in
19:49
those very humble beginnings but doing
19:51
today's show has has allowed me to
19:54
reflect and just think about those days
19:57
and think about the trials and
19:59
tribulations and the pleasures when I
20:01
felt like I succeeded in fact if I don't
20:04
leave you but with one message today I
20:07
want to encourage you if you have a
20:10
dream follow it go after it
20:13
you know there's no sin in trying and
20:15
failing but the sin is in not trying at
20:18
all so I wish you luck if you're if
20:21
you're thinking about starting your own
20:23
business and if you're not sit back and
20:27
enjoy some of these bag-lady recipes the
20:29
almond chicken salad is delicious the
20:32
cheesy pasta is so good in coarse
20:35
McCall's Plantation shrimp salad is out
20:39
of this world but these little sour
20:41
cream corn muffins y'all they should
20:43
come with a warning you will not want to
20:46
have another meal unless there's a
20:48
muffin on the table so until next time
20:51
y'all I've sent you loving best dishes
20:54
from my kitchen to yours
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