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 Pot
Any kind of roast beef
4-5 potatoes peeled
Small bag of baby carrots
1 pk. of onion soup mix
1 cup of water
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
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.
About 2 tablespoons of lard
About 1 cup of buttermilk
About 2 cups of yellow cornmeal
1 teaspoon of sugar
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!
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.
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.
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
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.