Thursday, July 4, 2013

Paula Deen Helps Feed The Hungry



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Paula Deen Helps Feed The Hungry
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Paula Deen dropped by her hometown food bank, America's Second Harvest in Savannah Georgia with Smithfield Foods to donate another 25,000 pounds of meat to feed the hungry. Here she talks with 98.7 The River about it--followed by Second Harvest Executive Director Mary Jane Crouch.

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(I have not watched Paul Deen nor tried her recipes. I plan on trying her recipes and eating at her restaurants in the future. I don't think she is a racist nor do I think she has been given a fair shake in the state run news media. Compare her to other people and you will begin to see she is for real and they are not.

Freedom is not free and we as American's are losing our freedoms every day because of the regime in washington dc. Paula Deen is an example of a successful woman in America. Obama and his media friends want to make examples out of successful people to make free enterprise look bad. Its part of the lefts plan to destroy America. Story Reports

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Red, White and Blue Ice Pops Recipe

Ingredients

Strawberry Layer:
3/4 cup halved, hulled strawberries
1 tablespoon superfine sugar
1 tablespoon lemon juice

Yogurt Layer:
3/4 cup plain Greek yogurt (not reduced-fat or fat-free)
1 tablespoon honey
2 teaspoons lemon juice

Blueberry Layer:
3/4 cup blueberries
1 – 2 tablespoons superfine sugar
1 tablespoon lemon juice

Directions

To make the strawberry layer, combine the strawberries and sugar in a medium bowl. Let stand, stirring occasionally, until the sugar is syrupy and completely dissolved, about 5 minutes. Transfer to a food processor with the lemon juice and pulse until smooth. Evenly divide the mixture into six (3-ounce) ice pop molds; freeze until almost firm, about 40 minutes.

To make the yogurt layer, whisk together the yogurt, honey, and lemon juice in a small bowl. Remove the molds from the freezer and evenly top with the yogurt mixture, filling each 1/3 of the way. Freeze until almost firm, about 30 minutes.

To make the blueberry layer, combine the blueberries and sugar in a medium bowl. Let stand, stirring occasionally, until the sugar is syrupy and completely dissolved, about 5 minutes. Transfer to a food processor with the lemon juice and pulse until smooth. Remove the molds from the freezer. If using ice pop sticks, insert them through the yogurt layer. Top evenly with the with the blueberry mixture, leaving 1/4-inch of free space at the top. If using mold covers, top the yogurt evenly with the blueberry mixture, top with the mold covers, and freeze until frozen, about 6 hours or overnight.

To serve, dip the bottom of each mold in hot water to loosen, about 10 seconds. Remove pops from the molds. Serve at once.

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Uppity Cracker Recipe

Ingredients

Original recipe makes 150 crackers

2 cups all-purpose flour

1 pinch salt

1 1/2 teaspoons red pepper flakes

1 pound Cheddar cheese, grated and room temperature

1 cup unsalted butter, melted

2 cups crispy rice cereal (such as Rice Krispies)

Directions

Preheat oven to 300 degrees F (150 degrees C).

Combine flour, salt, and red pepper flakes in large bowl;add Cheddar cheese.

Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly.

Add rice cereal and knead by hand until dough is well blended.

Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.

Bake in the preheated oven until light and crispy, about 30 minutes.


"I have always said that I don’t care for uppity food and I can’t cook it.' Paula Deen
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Paula Deen Bakes a Cake Video Watch it.

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