What’s for Supper?

Yes, here in Kentucky we call the evening meal “supper”.  Don’t ask me why.  That’s just

what my mom and grandma called it.  And what you probably call lunch to us is dinner.  A little confusing, isn’t it.

Anyway, here’s what I served for supper and my husband and I loved it.

 

THE MAIN COURSE

 

Roast Beef & Veggies in the Crock PotIMG_8047 (2)

Ingredients

Any kind of roast beef

4-5 potatoes peeled

Small bag of baby carrots

1 onion

1 pk. of onion soup mix

1 cup of water

vegetable spray

1/2 cup or less of flour

2 tablespoons of vegetable oil

 

First heat a skillet with some vegetable spray.  While that is getting warm roll the

beef in the flour on all sides.  Lightly brown all sides of the meat.  This seals

in the juices of the meat.  Place the meat in a crock pot on low.  Peel the

potatoes and place around the beef.  I just open the small bag of

carrots and put them and the onion which has been cut into fourths in

with the meat and potatoes.  Last I mix a package of onion soup mix

with a cup of water and pour over all.  Save the flour you have left

to make the gravy later.  Cook until tender which will take about

6-8 hours.

 

Baked CornbreadIMG_8049

 

About an hour before the main course is finished I start on the cornbread.  In my

family we eat it with meat and vegetables but Mom used to eat cornbread crumbled

in milk.  She told me when she was a kid sometimes that’s all they had for supper.

With ten kids in the family it’s no wonder food was scarce at times.  Some people in

our area even put molasses, honey, or cooked apples on top of their cornbread.

I guess this is a good way to use left over cornbread.  But my family prefers cornbread

salad which is a recipe for another time.  Here’s my recipe for cornbread.

 

Ingredients

About 2 tablespoons of lard

About 1 cup of buttermilk

About 2 cups of yellow cornmeal

1 teaspoon of sugar

1 egg

iron skillet

 

Preheat oven to 400 degrees.  On the stove put the lard into the iron skillet over

medium heat.  While it is warming whisk the egg and buttermilk together.

Add the cornmeal and sugar.  Stir lightly.  The mixture should be fairly thick,

not too thin.

When the skillet is hot, but not smoking,  add the cornbread mixture.   I

usually leave it on the stove for a few minutes to make sure the bottom browns.

Put it in the hot oven for 30 minutes.  Check to see if the top is brown.  If not,

cook about 5-10 minutes more.  When top is brown remove from the oven

and let cool about 5 minutes.  Then I run a butcher knife around the edge of the

skillet and invert the pan onto a large plate or platter.  Hopefully it will not stick

to the pan and you can remove it easily.  Cut the cornbread into

pie shaped pieces.  Top with butter and enjoy!IMG_8052

You ask why lard instead of shortening or vegetable oil?  Well recently reports

have said that lard is more natural and better for you.  So I tried it and it

really makes the cornbread taste better.  You can use regular milk, coconut milk, or

almond milk instead of the buttermilk.  But believe me,  the buttermilk is the

way to go.  It just gives the bread a better flavor.  Some people like the bread

sweeter  so you can add more sugar if you like.  But if I want sweet cornbread

I buy Jiffy cornbread mix.  Cooking the cornbread in an iron skillet, with buttermilk,

and lard just makes it better.

 

Gravy

I sometimes cheat on the gravy and just buy the little packages of brown gravy mix at

local grocery store.  But, if you want to make your own here’s how to do it.

Put about 1 Tablespoon of Lard or oil in a skillet.  Put the stove on medium. When warm

sprinkle 1 Tablespoon of flour and some salt and pepper in the skillet with the lard.

Stir until brown.   Then add 1  1/2 cup of water.  Stir and cook until thick .  Reduce heat.

If it is too thick add more water or milk.  Add 1 bouillon cube and stir until dissolved.  You

may need to add more salt and pepper.  Sometimes I strain some of the liquid from the crock

pot and add to the gravy.

Put the meat and veggies on your plate and smother  with the gravy.

 

Green Beans  IMG_8036

Ingredients:

1 quart  home canned green beans*

1 bouillon cube

1 Tablespoon olive oil

1 T butter

salt and pepper to taste

1/4 cup diced onion(optional)

 

*How to can green beans will be a future post when my green beans

come in.

Drain off the liquid from the beans and save.  Add a bouillon cube to

the liquid and microwave for 1 1/2 minutes.  Stir to make sure the bouillon is

dissolved  and add to the beans.  Put on stove at medium heat setting.

Drop in the butter and add the oil.  Sprinkle salt and pepper to taste.  Cook

until most of the liquid had evaporated.  After I dish them onto my plate I put

raw diced onions on top of the beans.  Some people cook the onions.  Some

cook the beans with ham or bacon pieces, but I like my onions raw.

My grandkids all love  green beans.  They say the beans are “Yummy

for the Tummy!”

Try this country meal and let me know how you like it.

 

 

 

SHARE IT:

Comments are closed.