This week's My Girl, Paula recipe was to pick your favorite. I decided to try a new one. After searching through her magazines and cookbook, I picked two recipes to try - Hasselback Potatoes from the September/October 2009 Cooking With Paula Deen magazine and Easy Yeast Rolls from "The Lady & Sons, Too!" book.
The potatoes where delicious! Very tasty. Next time, I may just slice and lay them in pan. I kept slicing all the way through!
The yeast rolls are delish, too. I just notice on Paula's website that the sugar was 1 tablespoon, but the book said 1 teaspoon.
I baked chicken with the Bone Suckin' Sauce I got at Cracker Barrell. It was really good. My only problem was getting everything timed!
EASY YEAST ROLLS
One 1/4 oz package dry yeast
3/4 cup warm water (105-115 degrees)
2 1/2 cups, plus 1/2-1 cup The Lady & Sons Biscuit Mix, or any prepared biscuit mix (I used Bisquick)
1 tsp sugar
1/4 cup (1/2 stick) melted butter
Preheat oven to 400 degrees.
Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture; stirring vigorously.
Sprinkle the work surface generously with the remaining 1/2-1 cup biscuit mix. Turn the dough out onto the surface and knead well 15-20 times. Shape the dough as desired. (I made 15 balls).
Place on a lightly greased baking sheet; cover with a damp cloth and let rise in a warm place for 1 hour.
Bake for 12-15 minutes, or until golden brown. Brush the rolls with melted butter while they are hot.
Yield: 15 rolls
2 medium Yukon gold potatoes, peeled
1/2 cup cornflakes cereal
1/4 cup extra virgin olive oil, divided
3 T grated Parmesan cheese
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/2 tsp ground black pepper
1/4 tsp salt
Preheat oven to 450 degrees. Spray an 8x8 inch baking dish with non-stick cooking spray.
Cut bottom one-fourth off 1 long side of each potato, making a lefel surface. On a clean flat surface, place potato, flat side down. Cut 1/8 to 1/4 inch thick slices crosswise into the top of each potato, cutting to but not through the bottom 1/4 inch of potato (you want potato to bend like an accordian).
In the work bowl of a food processor, combine cereal, 1 T of olive oil, chese, paprika, garlic salt, pepper, and salt; process until finely ground. Place in a shallow baking dish.
Drizzle potatoes evenly with 2 T olive oil. Carefully bend potatoes to separate sections; dredge in cornflake mixture. Place potatoes, cut sides up, in prepared baking dish. Cover with foil; bake for 30 mintues. Uncover, and bake for 15 minutes longer or until potatoes are golden brown. Drizzle with remaining 1 T olive oil. Serve immediately.
Yield: 2 servings.