January 25, 2007

Paula in the News

Brush up your baking skills with Paula Deen herself! Here you’ll find five cooking tips by Paula Dean on the following lessons: Whipping Egg Whites, Caramel Tips, Old Fashioned Pie Crusts, Whipped Cream and Toasting Nuts.

Also, Paula Deen is the new spokesperson for Smithfield Foods. One of our farm broadcasters at Brownfield, Tom Steever, recently talked to Dennis Treacy of Smithfield about Ms. Paula becoming a new member of the Smithfield team. Treacy says that Paula is a real lady and the company is proud to have a spokesperson like her that supports the company values: families sitting down at the table and eating some ham and beef and enjoy each other’s company. Listen to the interview here.

I caught a recent Paula’s Home Cooking that I really enjoyed. It was for newlyweds, which I still consider myself (My husband and I have been married almost three years).

On this episode Paula and Jamie made: Chicken Divan, Shrimp and Scallop Fraiche and Paula's Lemon Cheesecake with 7-minute frosting.

Here is the recipe for the Chicken Divan. For the other recipes go here.

Chicken Divan
Paula’s Home Cooking

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

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