Pot Roasted Eye of Round
2 to 3 lbs. beef eye of round
1/8 tsp. salt
1/8 tsp. black pepper
4 to 6 medium potatoes, halved
3 ribs celery, cut in large pieces
3 c. baby carrots or carrots cut in chunks
1 c. brewed black coffee
2 T. cornstarch
Salt and pepper roast and place in a Dutch oven. Pour coffee over the roast.
Place potatoes, carrots, and celery around the beef roast. Cover and simmer
for 2 hours, or until meat is tender. Remove roast and vegetables.
Place broth in freezer for several minutes, until fat rises to top. Skim off
fat then stir cornstarch into the broth. Add meat back to broth and heat
Sunday Roast Chicken
1 fresh Roaster chicken
2 tsp. salt
1/2 tsp. pepper
1 lemon, quartered
8 cloves garlic, peeled & smashed with side of knife
3 sprigs fresh rosemary, optional
1-1/2 lbs. red potatoes, scrubbed & cut into 1-inch chunks
4 T. butter, melted
Preheat oven to 400Â°. Wash hands. Remove chicken giblets and neck. (Discard
or save for later use.) Sprinkle chicken with 1 teaspoon salt and 1/4
teaspoon pepper. Place chicken in large, oiled roasting pan. Stuff lemon,
garlic and rosemary into chicken cavity. Wash hands.
Surround chicken with potatoes; sprinkle with remaining salt and pepper.
Baste chicken and potatoes with butter.
Roast chicken, basting with pan juices, 1 1/2 hours or until done (internal
temp 180Â°F). Transfer chicken and potatoes to serving platter; discard lemon
and rosemary. Skim fat from pan juices; mash in garlic.
Serving Suggestion: Serve chicken with pan juices. Refrigerate leftovers.
Tip: Boil the giblets and chicken neck with water, salt, pepper, onion,
carrot and celery to make chicken broth, which can be used for gravy or
frozen for later use.
Lexington-Style Grilled Chicken
2 c. cider vinegar
1/4 c. firmly packed dark brown sugar
1/4 c. vegetable oil
3 T. dried crushed red pepper
4 tsp. salt
2 tsp. pepper
2 (2 1/2- to 3-pound) cut-up whole chickens*
Stir together first 6 ingredients until blended.
Place half each of vinegar mixture and chicken in a large zip-top plastic
freezer bag; seal. Repeat procedure with remaining vinegar mixture and
chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at
least 2 hours or up to 8 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat (350Â° to 400Â°)
35 to 40 minutes or until done, turning occasionally. Yield: 8 to 10
*8 skinned and boned chicken breast halves and 8 skinned and boned chicken
thighs may be substituted for whole chickens. Chill in marinade at least 1
to 2 hours, turning occasionally. Grill chicken, covered with grill lid,
over medium-high heat (350Â° to 400Â°) 4 to 5 minutes on each side or until
Down-Home Southern Fried Chicken
1 whole chicken, cut up
1 T. garlic powder
1 tsp. salt
1 tsp. black pepper
Buttermilk, about 1 c. (or heavy cream or half and half)
Lard, for frying (about 1-2 cups, or vegetable shortening)
3 tablespoons bacon grease, for frying (important for flavor)
Flour, for dredging
Place cut up chicken in a large bowl. Season with garlic powder, salt and
black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set
Place lard and bacon grease into a large deep cast-iron skillet or dutch
Set on stovetop over medium-high heat.
Place flour into a plastic grocery bag. Shake excess buttermilk from a piece
chicken and place into bag of flour. Coat chicken with flour.
Dip an edge of the floured piece into the lard; if it sizzles, it's ready.
Begin to flour remaining pieces and carefully place them into the pan/dutch
Repeat until the pan is full or all peices are used. (A whole chicken
requires two batches and you may need to add just a small amount more of
Cover pot with lid and simmer for 5-7 minutes. Turn chicken over, cover and
simmer again for 5-7 minutes.
Remove lid and continue cooking until cooked through, or internal
temperature of chicken
reaches 175Â°. Transfer cooked peices to a plate lined with paper towels.
If desired, immidiately give a light sprinkling of salt.
Sunday Best Roast Beef with Pan Gravy
1 (4- to 5-lb.) boneless rump roast
2 T. Worcestershire sauce
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. paprika
1 T. coarse-ground black pepper
2 tsp. coarse salt
Adjust the rack to the bottom of the oven and preheat to 450Â°.
Blot any excess moisture from the roast using paper towels. Rub the
Worcestershire sauce over the entire roast; allow the roast to sit for a few
minutes, turning it several times so that the meat can absorb the
Combine the granulated garlic, onion powder, paprika and coarse-ground
pepper in a small bowl; sprinkle the seasoning mixture evenly over the
roast, pressing it into the fat and meat just enough to stick. Allow the
seasoned roast to stand at room temperature for 20 to 30 minutes before
Rub the roast with the coarse salt and place it fat side up in a shallow
roasting pan. Roast for 15 minutes, then lower the oven temperature to 325Â°
F. Continue to cook until the internal temperature reaches 5 to 10 degrees
below the desired serving temperature, about 2 hours. (Note: Allow about 20
minutes per pound for medium-rare.) When the roast is done, carefully remove
the pan from the oven and transfer the roast to a clean cutting board. Allow
the roast to stand for 20 minutes before slicing.
3 T. all-purpose flour
2 c. beef broth
Salt and pepper to taste
Make the Gravy:
Use a spoon to skim all the fat from the liquid that remains in the roasting
pan. Reserve about 4 tablespoons of fat in a small mixing bowl and cool
until it is just barely warm, 4 to 5 minutes. Whisk the flour into the fat
to form a roux. Scrape the drippings from the bottom of the pan, add in the
beef broth and stir over medium heat until the broth begins to simmer. Whisk
in the roux and bring to a boil, then simmer for 4 to 5 minutes. Add a
little water, a tablespoon at a time, as needed to achieve the desired
consistency. Season to taste with salt and pepper.
Present the Roast:
Use a sharp carving knife to cut thin slices against the grain. Arrange the
slices on a decorative platter and pour the irresistible juices left on the
cutting board over the meat. Pass the gravy alongside in a gravy boat.
Sunday Dinner Steaks
6 cubes steaks
1 envelope onion soup mix
1 can mushrooms with liquid
1 medium onion, chopped
1 can beef gravy
1 gravy can of water
Dredge steaks in flour and brown quickly in oil. Place browned steaks in
9x13 pan. Mix rest of ingredients and pour over steaks. Cover with foil and
bake at 325 degrees for 1 1/2 hours. When done, thicken gravy if necessary.
Serve with mashed potatoes. You can also make this without browning the
1/2 c. grated Parmesan cheese
1/2 c. all-purpose flour
salt and pepper to taste
10 potatoes, peeled and cubed
1/2 c. butter, melted
Preheat oven to 350Â°. In a bag combine Parmesan cheese, flour, salt and
pepper; mix well. Place potatoes in bag and shake to coat.
Pour butter into a 9x13-inch baking dish. Stir in potatoes.
Bake in preheated oven for 1-1/2 hours, stirring occasionally.
Sunday Mashed Potatoes
5 lbs. potatoes, peeled and cubed
1 c. (8 oz) sour cream
2 pkgs. (3 oz each) cream cheese, softened
3 T. butter or margarine, divided
1 tsp. salt
1 tsp. onion salt
1/4 tsp. pepper
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil.
Cook for 20-25 minutes or until very tender; drain well.
In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, 2
tablespoons butter, salt, onion salt and pepper; beat until fluffy. Transfer
to a greased 2-qt. baking dish. Dot with the remaining butter. Bake,
uncovered, at 350Â° for 20-25 minutes or until heated through. Yield: 8
Garlic Mashed Potatoes
3 lbs red potato, cleaned and quartered
1 small onion, chopped
3 c. water
2 tsp. salt
1 c. heavy cream
5 garlic clove, roasted (recipe follows)
1/2 tsp. white pepper
2 T. butter
Combine potatoes, onion, and water and 1/2 teaspoon of the salt in a medium
bring to a boil over high heat. Reduce heat to medium-high and cook until
tender, about 10 minutes.
Drain potatoes and chopped onion in a colander and return them to pan.
Place saucepan back over medium heat, add cream, roasted garlic, the
teaspoons salt and white pepper and mash vigorously with a potato masher
smooth, about 4 minutes. Beat in butter before serving.
TO ROAST GARLIC:
Place 2 bulbs garlic in center of aluminum foil sheet, drizzle with 1
teaspoon olive oil
and sprinkle with 2 teaspoons salt and pepper.
Fold edges of foil together to form a bag. Roast in 400Â° oven until garlic
about 40 minutes. Allow garlic to cool. slip off skins. This will yeild 2
bulbs. save extra
for another use.
Southern-Style Green Beans
2 qts. water
4 lbs. fresh green beans, trimmed & snapped into 1-1/2 inch pieces
1 ham hock
1 onion, chopped
2 cloves garlic, finely chopped
1/4 c. distilled white vinegar
1 T. salt
1/2 T. black pepper
Place the water in a large pot, and mix in the green beans, ham hock, onion,
garlic, and vinegar. Season with salt and pepper. Bring to a boil, and cook
Reduce heat to low, and simmer 4 hours. Remove the ham hock, and slice the
meat into small pieces. Return meat to the beans, and serve. Makes 8
1 can cream corn
1 can kernel corn
1 box corn bread mix
1/2 stick melted butter
1 c. sour cream
1 c. grated cheddar
Combine all ingredients. Put in greased 9-inch casserole. Bake at 350Â° for
Remove. Add grated cheese bake another 5 minutes.
Creamy Potato Salad
6 medium potato (2 pounds)
1/2 lb bacon (prepared as directed below)
1 c. thinly sliced celery
1/2 c. finely chopped red onion
1/3 c. sweet pickle relish
1-1/4 c. mayonnaise or salad dressing
2 tsp. sugar
2 tsp. celery seed
2 tsp. apple cider vinegar
2 tsp. prepared mustard
1-1/2 tsp. salt
2 hard-boiled egg, coarsely chopped
Cook potatoes in boiling, salted water until tender. Drain well. Peel and
Transfer to a large bowl.
Add celery, onion, sweet relish and bacon bits.
Combine mayo, sugar, celery seed, vinegar, mustard, and salt. Add mayo
mixture to potatoes.
Toss lightly to coat potato mixture. Carefully fold in the chopped eggs.
Cover and chill thoroughly.
Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and
frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut
the strips into
pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast
fry. No need
to separate. They will separate during cooking. Perfect bacon bits.
1 c. mayonnaise
2 T. vinegar
1 T. mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 lb macaroni, cooked and drained
1 c. sliced celery
1/2 c. chopped green pepper
1/2 c. chopped red pepper
1/2 c. chopped green onion
Combine dressing ingredients. Stir into remaining ingredients. Cover and
Amish Macaroni Salad
1 lb macaroni (or small shells)
1/2 c. finely chopped celery
1/2 c. finely grated carrot
1/4 c. finely chopped onion
1/4 c. chopped green pepper (optional)
6 hard-boiled egg (reserve 1 to slice for garnish, and chop the remaining 5)
Paprika, for garnish
2 c.s Miracle Whip
1/4 c. vinegar
3/4 c. sugar
2 T. prepared mustard
Cook macaroni as directed on package; Drain& cool.
In a bowl, whisk together the dressing ingredients so they are well-combined
In a large bowl, gently combine the macaroni, celery, carrots, onions, and
Fold the dressing gently into the macaroni salad mixture.
Place into your serving bowl and garnish with the reserved slice egg and
Let sit overnight for the best results.
6 large hard-boiled egg
Salt and black pepper
2 T. Miracle Whip
1 tsp. prepared yellow mustard
2 T. sweet pickle relish
Salt & Pepper
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
Remove yolks from whites and put into small round bowl and mash yolks with a
fork into fine pieces.
Add 2 heaping T. Miracle Whip, 1 tsp yellow mustard, 2 T sweet pickle relish
and salt &
black pepper to taste. Stir mixture until creamy.
Spoon mixture into a zip-locked sandwich bag, seal bag and snip off one
corner of bag.
Squeeze mixture out of corner of bag into white egg halves. Sprinkle tops of
eggs with paprika. Chill in refrigerator 1-2 hours or until cold before
(There are 3 secrets to great popovers: Make sure the pan is hot before you
pour in the batter, fill each section not more than half full, and no
peeking while they're in the oven!)
1-1/2 T. unsalted butter, melted
Softened butter for greasing pans
1-1/2 c. flour
3/4 tsp. kosher salt
3 extra-large eggs, at room temperature
1-1/2 c. milk, at room temperature
Preheat the oven to 425Â°. Generously grease aluminum popover pans or Pyrex
custard cups with softened butter. Youâll need enough pans to make 12
popovers. Place the pans in the oven for exactly 2 minutes to preheat.
Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter
until smooth. The batter will be thin. Fill the popover pans less than half
full and bake for exactly 30 minutes. Do not peek. Makes 12 popovers.
Banana Cream Pie
1 (9-inch) pie shell, baked
3 c. whole milk
3/4 c. white sugar
1/3 c. flour
1/4 tsp. salt
3 egg yolk, slightly beaten
2 T. butter
1 tsp. vanilla
In a large saucepan, scald the milk. In another saucepan, combine the
sugar, flour and salt; gradually stir in the scalded milk. Over medium
heat, stirring constantly, cook until thickened. Cover and, stirring
occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small
amount of the hot mixture into beaten yolks; when thoroughly combined, stir
yolks into hot mixture. Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla. Let sit until
When ready to pour, slice bananas and scatter in pie shell; pour warm
mixture over bananas.
If desired, make a meringue (you'll have 3 leftover egg whites) to top the
pie, or just let the pie cool until serving.
Ultimate Lemon Meringue Pie
Graham Cracker Pie Shell
1-1/4 c. flour
1 T. sugar
1/2 tsp. salt
6 T. unsalted butter, cut into pieces & frozen
4 T. vegetable shortening, frozen
3-5 T. ice water, as needed
1/2 c. graham cracker crumbs
1 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
6 large egg yolk
1 1/2 c. water
1 T. lemon zest
1/2 c. fresh lemon juice
2 T. unsalted butter
1 T. cornstarch
1/3 c. water
1/4 tsp. cream of tartar
1/2 c. sugar
4 large egg whites
1/2 tsp. vanilla extract
Make pie shell: Mix flour, sugar and salt in a food processor, by
pulsing a few times.
Scatter the frozen butter pieces over flour mixture. Pulse in
1-second pulses about 5 times to mix in butter. Add frozen
shortening; pulsing in 1-second pulses until mixture resembles
cornmeal with pieces about the size of peas.
Slowly add ice water through the processor feed tube, with motor
running, T. at a time. When dough forms a ball, stop processing.
It should take about 2 or 3 T. of ice water to reach this stage.
Shape dough into a ball in your flour coated hands, and then flatten
into a 4-inch wide disk. Flour disk and wrap in plastic. Refrigerate at
least 30 minutes.
Generously coat your work surface or pastry sheet with a little flour and
about 1/4 cup graham cracker crumbs.
Place dough on floured surface, coat with some flour and graham cracker
crumbs, and roll into a 9-inch disk.
Lift, coat surface with more graham and flour, turn dough, add more graham
and flour on top, and roll out to a 13-inch disk. Place into a 9-inch
pie pan, and finish edges. Refrigerate crust until firm, about 30 minutes.
Prick dough with a fork to prevent bubbling up in the oven.
While the oven is pre-heating to 375Â°, put pie crust in freezer.
Bake at 375Â° for 20- 25 minutes, checking occasionally to make sure it's
browning evenly and not bubbling up.
Lemon Filling: Whisk sugar, cornstarch, and salt together in a large,
Add egg yolks, then immediately but gradually whisk in 1-1/2 cups water.
Bring mixture to a simmer over medium heat, whisking regularly, 8 to 10
minutes, until thickened. Remove from heat, whisk in zest, then juice and
finally butter. Keep warm until meringue is made.
Meringue topping: Mix cornstarch and 1/3 cup water in a small
saucepan. Bring to a simmer, whisking occasionally until thickened.
Remove from heat when translucent and thickened.
Preheat oven to 325Â°. In a large mixing bowl, mix cream of tartar and
Beat egg whites with whip attachment of mixer until frothy. Add
vanilla. Beat in sugar mixture, 1 tbsp at a time. Then drop in
cornstarch mixture, 1 tbsp at a time until stiff peaks form.
Pour warm lemon filling into pie crust.
Distribute meringue evenly over the top, starting with the edges, and
then the middle. Make sure it attaches to the crust. Lifting with the
back of the spoon, create peaks in the meringue. Bake until golden
brown, about 20 minutes. Cool completely before serving.
Old-Fashioned Homemade Ice Cream
2 c. sugar
1/4 tsp. salt
1 T. vanilla extract
13-oz can evaporated milk (1-1/2 c. plus 2 T.)
1 gallon whole milk
In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly.
Add salt, vanilla and canned milk. Add about a pint of the fresh milk and
Pour mixture into ice cream freezer can. Add enough of the remainder of the
milk to fill can to the middle of the top board of dasher. (If the freezer
can has a "fill" line on it, fill no higher than that line.)
Assemble the ice cream freezer. Add alternating layers of chipped ice and
rock salt to barrel around freezer can. Crank freezer until ice cream begins
to freeze (cranking will become harder as ice cream freezes), adding more
ice and salt, as needed. When handle becomes difficult-to-impossible to
turn, remove turning mechanism, and carefully remove top from freezer can;
remove dasher. Replace top. Cover can with more ice and salt. Cover ice with
an old towel, allowing ice cream to "cure" for at least 1 hour. If yours is
an electric freezer, follow manufacturer's directions, but the curing step
is essential. Makes about 5 quarts of ice cream.
Creamy Citrus Sherbet
2 c. sugar
1-1/2 c. orange juice
5 T. lemon juice
4 c. milk
In a large bowl, combine sugar and juices. Gradually add milk. Pour into a 2-
qt. freezer container. Freeze for 2 hour, then stir every 30 minutes until
slushy. Freeze overnight. Yield: about 2 quarts. Serves about 16.
3 (12 oz) cans orange soda
2 (8 oz) cans unsweetened crushed pineapple, undrained
1-1/2 c. sugar
1 (12 oz) can fat-free evaporated milk
1/8 tsp. salt
In a large bowl, combine all ingredients. Fill ice cream freezer cylinder
two-thirds full; freeze according to manufacturer's directions (refrigerate
remaining mixture until ready to freeze). Transfer to a freezer container;
allow sherbet to firm up in the refrigerator freezer for 2-4 hours before
serving. Yield: about 2 quarts.
Best Southern Sweet Tea
6 regular-size tea bags (Luzianne or Lipton)
1 gallon water, very hot from tap (or you can boil it first)
1-1/2 c. sugar
Hold tea bags lined up evenly by the strings and make a loop knot to hold
Pull off paper and staple (from paper side). Set aside.
In a one gallon pitcher, add very hot water. Stir in the sugar till
Add tea bags and dunk into water a few times, then leave them in the
Cover with lid of pitcher and refridgerate.
Wait until it is very cold (at least 3-4 hours). The flavor changes until it
is very cold.
You can leave the bags set in the pitcher, but take them out after about 8
hours --- but
it probably won't last that long! I'd suggest making 2 pitchers at a time,
if you're in the South. ).