In the Kitchen With Paula Hardin

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Paula Hardin, a Ennis resident, and originally appeared in the EnnisNOW August 2015 issue.

Pineapple Lemonade Punch

  • 2 cups Country Time Lemonade Mix
  • 1 46-oz. can pineapple juice, chilled
  • 1 68-oz. bottle Sprite
  • 2 cups cold water
  • 1 lemon, thinly sliced
  • 1 orange, thinly sliced
  • Crushed ice
  1. In a large punch bowl, combine lemonade mix, pineapple juice, Sprite and water; mix well.
  2. Add lemon and orange slices and ice.

 

Bread Pudding With Rum Sauce

Bread Pudding:

  • 3 large eggs
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1 Tbsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 2 cups sugar
  • 1 loaf bread, cut into 1-inch cubes

Sauce:

  • 1/2 pint heavy whipping cream
  • 1 8-oz. can Eagle Brand Sweetened Condensed Milk
  • 1/3 cup brown sugar
  • 2 shots rum (if desired)
  1. For bread pudding: Preheat oven to 375 F. In a large mixing bowl, lightly beat eggs. Add milk, vanilla, cinnamon, nutmeg, butter and both sugars; mix well.
  2. Lightly blend bread cubes into wet mixture until all bread is coated.
  3. Coat baking dish lightly with nonstick spray; pour mixture into dish. Bake for 45 minutes, or until bread is firm and golden brown.
  4. For sauce: In a small pan, combine whipping cream, condensed milk and brown sugar. Over low to medium heat, bring sauce to a boil, stirring occasionally to prevent burning.
  5. While sauce is boiling, add rum; stir on low heat letting mixture simmer for about 2 minutes. Remove from heat; allow sauce to slightly cool. Pour over bread pudding; serve.

 

Cajun Shrimp Pasta Salad

  • 1 lb. shrimp
  • 2 Tbsp. olive oil
  • 1 Tbsp. Cajun seasoning
  • 2 garlic cloves, minced
  • 1 lb. spaghetti noodles, boiled and drained
  • 2 small tomatoes, diced
  • 1 large cucumber, diced
  • 1 bell pepper, diced
  • 4 bacon slices, cooked
  • 1 16-oz. bottle Kraft Zesty Italian Dressing 
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • Fresh parsley
  1. Sauté shrimp in olive oil; add Cajun seasoning and minced garlic.
  2. In a mixing bowl, combine shrimp and pasta; refrigerate while dicing vegetables.
  3. Add vegetables, bacon, dressing, salt and pepper.
  4. Garnish with parsley, refrigerate for 1 hour before serving.

 

Banana Pudding Surprise

  • 1 3.9-oz. pkg. JELL-O Banana Cream Pudding Mix
  • 1 8-oz. pkg. cream cheese, softened
  • 1 4-oz. can sweetened condensed milk
  • 1 12-oz. box vanilla wafers
  • 4 bananas, sliced
  • 1 16-oz. tub whipped topping
  1. In a mixing bowl, mix pudding according to package directions.
  2. In a saucepan, mix cream cheese and milk on low heat until cream cheese is smooth. Add cream cheese mixture to banana pudding; mix well.
  3. In a baking dish, layer cookies, bananas, pudding mix and whipped cream; repeat layers until dish is full. Top with remaining whipped cream; garnish with crumbled cookies. Refrigerate until served.

 

Savory Pot Roast

  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. seasoned meat tenderizer
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic salt
  • 3 lbs. boneless chuck roast
  • 2 Tbsp. vegetable oil
  • Roasting cooking bag
  • 1/2 cup potatoes, quartered
  • 1/2 cup carrots, quartered
  • 1 cup celery, diced
  • 1 cup onions, thinly sliced
  • 3 garlic cloves, minced
  1. Mix all seasonings well; rub chuck roast on both sides with seasoning.
  2. In a frying pan, heat vegetable oil; sear chuck roast on both sides.
  3. Put meat, all vegetables and garlic into roasting cooking bag.
  4. Cook in oven at 350 F for 3-4 hours, or until roast is tender.
  5. Let roast rest for 15 minutes; slice and plate.