1 package (0.9 oz.) onion or onion-mushroom dry soup mix
1/3 to 1/2 cup water
1 boneless beef chuck roast (2-1/2 to 3 lb.)
6 to 8 medium potatoes, quartered, or 10 small red potatoes
6 to 8 medium carrots, peeled, cut into 1-inch pieces
Preparation Steps
Preheat oven to 350 degrees Fahrenheit.
Mix steak sauce, dry soup mix, and water until well blended and set aside.
Line shallow baking pan or dish with foil overlapping the edges in center of pan.
Place meat in prepared pan and arrange potatoes and carrots evenly around the meat.
Pour steak sauce mixture evenly over meat and vegetables and cover with foil.
Bake for 2 to 2-1/2 hours or until meat is tender.
Cut meat into thin slices and serve with the vegetables and pan gravy.
Broccoli and Cheese Casserole
Ingredients
1 can cream of mushroom soup
1 can creamed corn
2 cups stuffing mix (prepackaged, boxed, or homemade)
1 bag of frozen baby broccoli, cooked and drained
1 medium sweet onion, finely chopped
3 eggs
1 cup shredded chedder cheese
Non-Stick Cooking Spray
Preparation Steps
Cook the baby broccoli according to the package directions and set aside.
Mix the cream of mushroom soup and creamed corn with 1 1/2 cups of the stuffing mix in
a large bowl. Save the other 1/2 of the stuffing mix for later.
Stir the cooked broccoli, chopped onions, and eggs with the ingredients that have already
been mixed together in the same large bowl.
Pour into a baking dish sprayed with the non-stick cooking spray.
Sprinkle the top of the casserole with the shredded cheese, and cover the cheese with the
remaining stuffing mix.
Bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until the top of the casserole
is a golden brown.
Fried Chicken
Ingredients
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
Preparation Steps
Wash chicken and pat dry.
Combine the flour, salt and pepper in a heavy brown paper bag
or large food storage bag and shake to blend well.
Pour the milk into a wide shallow bowl.
Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat,
or electric fry pan set at 375 degrees Fahrenheit.
Add the bacon grease.
Drip a droplet of water into the pan and when the water spatters in the hot oil,
dip some of the chicken pieces into the milk, then place the chicken in the bag and shake to coat evenly.
Arrange the chicken pieces in the pan, making sure not to overcrowd.
Fry the chicken until the outside is golden brown and crisp, about 15 to 20 minutes,
turning once to brown both sides.
Reduce the heat to 350 degrees Fahrenheit and fry until cooked through golden brown, about 15 minutes longer.
Turn once.
Drain the chicken on paper towels.
Add a little more shortening and bacon grease if necessary, setting the temperature just as before,
like the first batch.
Transfer the chicken to a large platter for serving.
Biscuits and Rolls
Ingredients
1 package dry yeast
1/4 cup warm water
1/4 cup hot water
1 stick butter
1/4 cup sugar
3 cups flour
1 egg
dash salt
Preparation Steps
Dissolve the yeast in 1/4 cup warm water and set aside.
Cream the butter and sugar.
Add the 1/4 cup hot water and mix well.
Add the dissolved yeast mixture and mix well.
Add the flour 1/2 cup at a time until you have added 2 cups.
Add the egg and mix well.
Add the dash of salt and then slowly add the last cup of flour.
Mix well and let rise until double in size.
Punch down and make out into rolls, placing them in a buttered pan.
Let rise again until double in size.
Bake at 350 degrees Fahrenheit for 25 minutes or until brown.
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