0:02
I was ready to talk about this recipe
0:07
"You're starting to glisten Paula.
0:11
If you wanna go do something about it."
0:14
Hell, I can't do nothing about this heat.
0:16
It is here until October.
0:19
So all I can do Eddie, is do this, pat and pat.
0:27
Talking about the 4th of July
0:29
and side dishes that are really good
0:32
for that outdoor picnic.
0:36
Well, you know, this is something
0:39
that I don't personally see on a lot of people's
0:43
menus and tables but I do love it and that's macaroni salad.
0:51
So this recipe that I'm doing,
0:54
is from Cooking with Paula Deen Magazine.
1:02
there's some things that it's beefed up a little bit.
1:05
I don't mean with really beef,
1:09
but make it more meety.
1:12
And speaking of meety, we are gonna put
1:15
some fresh cooked, crisp bacon in it.
1:19
All right. So we've got...
1:22
And this will feed a crowd.
1:23
The recipe calls for one cooked
1:26
16 ounce box of elbow macaroni.
1:30
And so this is what it produced. It's a lot.
1:34
So we're gonna mix up our wet ingredients
1:42
those to the macaroni.
1:48
dishes like Primula cheese, macaroni salad,
1:55
any kind of something that resembles a liquid.
2:01
So there's a good chance that tomorrow or tonight
2:04
when we serve the guests, that we're gonna have to come back
2:09
and add some more mayonnaise
2:11
or sour cream or both.
2:15
So, here it goes the mayonnaise
2:47
I thought I just saw somebody running across the backyard.
2:52
I wonder who it could be.
2:58
Oh, it could be the Bobby's pool person.
3:06
Fresh squeezed lemon juice.
3:16
I'll start with a teaspoon
3:19
and about a half a teaspoon of black pepper.
3:37
All right, let's see.
3:44
but we may have to add a little bit more salt to it.
3:51
Now we're gonna have a nice flavor.
3:55
We'll have a nice flavor in this macaroni salad
3:58
because we're using fresh basil from Teresa's garden.
4:04
And this basil is beautiful.
4:07
It is just beautiful.
4:09
So I'm gonna kinda roll
4:16
We're gonna need a fourth of a cup
4:26
And kind of a little bit of a shift for (inaudible)
4:37
I kinda hate to chop it because
4:40
I feel like it's bruising it.
4:44
That looks like about a fourth of a cup.
4:49
It depends on whether it's packed or not.
4:50
So I'm gonna go ahead and just finish using
4:54
what I had pulled out of the bag.
5:00
I've got a basil plant that I've got,
5:02
that I've gotta plant it today
5:05
or I'm gonna loose it.
5:07
And basil is so easy to grow
5:22
All right. So we're gonna pour this
5:34
That scared me to death.
5:36
- [Teresa] It's just me.
5:52
We've got some fresh chopped tomatoes here.
5:55
- [Teresa] And it smells so good in here.
5:56
- Does it? - You must've just chopped up
5:59
- I did. I did. - Ooh, you can smell it.
6:02
- [Paula] I was telling everybody that it was
6:05
basil grown in your yard.
6:09
- [Teresa] It's the only thing will grow for me
6:10
if it actually grows.
6:12
- [Paula] Well, I was just saying to everybody,
6:16
basil grows so well here.
6:20
Look at this beautiful salad.
6:22
And guess what, we ain't done yet.
6:25
Because there's another wonderful surprise
6:29
that we're gonna put in this right before we serve it.
6:34
But right now we have to get these ingredients
6:39
- [Teresa] I love pasta salad.
6:41
- [Paula] You love pasta, any kind of pasta salad.
6:43
- [Teresa] Especially when it has mayonnaise
6:44
and sour cream in it.
6:46
And bacon. What more could you want?
6:51
And go for a whole 16 ounce pound of bacon,
7:06
There's one more surprise ingredient
7:09
that's gonna go in this.
7:16
we're gonna chill this in the refrigerator.
7:26
And about an hour before serving,
7:30
I'm gonna toss in that last mystery ingredient.
7:42
And then I told y'all that I had a surprise ingredient
7:46
to put in this macaroni salad.
7:49
Which I've never done before
7:53
but I don't see why we wouldn't do it
8:00
the surprise ingredient, spinach,
8:05
and I love macaroni salad.
8:12
So this is gonna be a nutritious, meety
8:17
salad. Now I'm gonna take about half of it out
8:24
and save some people that might not like Spanish.
8:30
I wanna have a little something for everybody.
8:36
So, in goes our spinach
8:40
and we just gonna stir it in.
8:41
And you wanna stir this in,
8:44
oh gosh, like an hour before you're gonna serve it.
8:51
And look at the beautiful colors in this.
8:54
I love it with the spinach.
8:58
And you can find this recipe
9:02
and many more in Cooking with Paula Deen Magazine.
9:07
We're always coming up with
9:13
recipes that are also very doable.
9:22
Look at that. That's beautiful.
9:26
I think I'm gonna finish adding
9:29
that little bit. So you got
9:41
And this is the right time to taste
9:43
and adjust your seasonings
9:47
if you feel like you're not on your mark.
9:54
I can't wait to taste. Teresa.
9:57
- [Teresa] I'm coming.
10:01
Now, I want you to dip what you want, okay?
10:05
- Eddie, can I go ahead and dip you some?
10:09
We each need a fork.
10:15
And I pulled the the stems
10:23
because sometimes if you try and eat spinach
10:26
and it's got a stem on it,
10:31
And the steam is somewhere in this area
10:36
and the piece of spinach is already gone down.
10:39
So I wanted to pull the stems off of that.
10:48
I like how light, I mean, it's light and I like the green.
10:50
Got my greens in here.
10:52
But you know what taste is really coming through to me,
10:58
the basil and the bacon.
11:00
- I was thinking the same thing.
11:01
I definitely taste the bacon.
11:04
And now I'm getting the basil.
11:09
- Eddie, (indistinct)
11:11
- This will be a great,
11:13
I guess it's a great 4th of July-
11:15
- A picnic. - Picnic.
11:20
- Yeah, 'cause you know, we get tired of potato salad
11:22
and things like that.
11:26
- [Teresa] And this can be a (indistinct).
11:33
- Yummy yummy in my tummy.
11:41
So I'm hoping y'all will try this one because
11:44
this is definitely a keeper.
