Savannah restaurateur and Food Network star Paula Deen joined "Good Morning America" to whip up a few of her favorite home cooking recipes. Deen also plays Orlando Bloom's Aunt Dora in the new Cameron Crowe film, "Elizabethtown."
After the death of her parents, a young Deen was debilitated with agoraphobia, a fear of open or public spaces, for 20 years. Her recovery is based in no small part on the success of her fledgling catering company.
Deen's recipes for Chicken Divan, Green Beans and Red Potatoes and Pumpkin Roll Cake are below. To print these recipes, scroll down to the bottom of the page and click the "Print This Article" icon.
Two 10-ounce packages of frozen chopped broccoli *
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
Two 10¾-ounce cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
½ cup dry white wine
½ cup freshly grated Parmesan cheese
½ cup soft bread crumbs
2 tablespoons butter
Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for two minutes, until thawed. Drain the broccoli or spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, 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 two 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 cheese and break crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casseroles securely with plastic wrap, then aluminum foil. Place each pan into a plastic freezer bad and seal. Freeze. Prepare a label with these instructions: Allow casserole to thaw 24 hours in the refrigerator. When ready to bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F for about 40 minutes, until bubbly.
If serving immediately, bake, uncovered in a 350°F oven for about 30 minutes, until bubbly.
* If you add two 10-ounce packages of frozen spinach, squeezed until all liquid is out, this dish become Chicken Florentine!
Green Beans with New Potatoes
3 pounds fresh green beans
¼ pound salt pork, sliced
¼ cup bacon grease (pour this into a jar and keep on hand in the refrigerator to use as needed)
2 cups chicken broth plus more if needed (canned is fine)
2 to 3 teaspoons House Seasoning
12 small red potatoes, or more
1 onion, cut into slivers
Remove ends from the beans. Snap the beans in two, place into a colander, wash, and she aside to drain.
Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes.
Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add ¼ cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains.
When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
Pumpkin Roll Cake
¾ cup cake flour
1 ½ teaspoons ground cinnamon
1¼ teaspoons ground ginger
¾ teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2/3 cup canned pumpkin
1/8 teaspoon salt
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup whipping cream
3 tablespoons confectioner's sugar
10 tablespoons plus ½ cup English toffee pieces
1½ cups purchased caramel sauce, warmed
To make the cake: Preheat the oven to 375°F. Line a 15-by-10-by-1-inch baking sheet with parchment paper, then spray with vegetable oil cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. Beat the egg yolks, granulated sugar, and brown sugar with an electric mixer until very thick. Add the pumpkin and combine at low speed until incorporated. Add the dry ingredients and beat at low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter with a spatula until most of the white streaks are gone.
Spread the batter onto the prepared baking sheet and smooth out the top. Bake until a cake tester comes clean, about 15 to 18 minutes. While hot, dust the cake generously with confectioner's sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the long edge of the cake and roll up lengthwise like a jelly roll. Let cool completely, seam down, for one hour in the refrigerator.
To make the filling: In a small saucepan, soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Let cool. Beat the cream and confectioner's sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons of the toffee pieces.
To assemble: Unroll the cake. Spread the filling over the cake, then sprinkle with 4 tablespoons of the toffee pieces. Starting at one long side and using the towel as an aid, roll up the cake. Place the cake, seam down, on a platter. The cake can be prepared one day in advance. Cover with aluminum foil and refrigerate.
To serve, trim the ends of the cake on a slight diagonal. Dust the cake with confectioner's sugar. Spoon some warm caramel sauce over the top, then sprinkle with ½ cup toffee pieces. Cut the cake crosswise into 1½ inch slices, using a serrated knife. Pass more warm sauce -- and enjoy the compliments!