Aunt Abby’s Roast

Lovie Price FombyFamily Treasures 3 - 3 1/2 lb. roast -- lean brisket, chuck or boneless rump Line pan with foil and put in roast. Spread over roast in this order: 1/2 cup packed brown sugar1 envelope dry onion soup mix1/2 tsp garlic salt3/4 cup catsup Fold foil over roast, seal but leave air space. … Continue reading Aunt Abby’s Roast

MEATS

Lovie FombyFamily Treasures SMOTHERED STEAK AND GRAVY Mama would take a round steak or any kind you could cut into serving size pieces, beat it with a saucer, salt and pepper, then flour real good, put in a big black iron skillet with oil in it, brown real brown, drain off, cover with boiling water, … Continue reading MEATS

BBQ Pot Roast

Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 lb) roast2 tsp salt1/4 tsp pepper3 Tbsp fat1/2 cup water1 (8 oz) can tomato sauce3 medium onions, slaced2 cloves garlic, minced2 Tbsp brown sugar1/2 tsp dry mustard1/4 cup lemon juice1/4 cup ketchup1 Tbsp Worcestershire sauce2 Tbsp flour Rub meat with salt and pepper. Brown in … Continue reading BBQ Pot Roast

Roast

Doris BellFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 to 5 lbs beef roastGarlic sliversOnion slivers1 cup vinegarWaterVegetable oil2 cup strong black coffee2 cup waterSalt and pepper With a sharp knife, cut slits in the roast and insert slivers. Put meat and vinegar and water in plastic bag and marinate overnight. Pour vinegar off and … Continue reading Roast

Ken Hart’s Homemade Chili

Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 packages ground beef (approximately 1 1/2 lbs or 3 packages ground venison3 packages Williams Chili Seasoning3 large onions, diced2 cans Rotel® tomatoes4 cans tomato sauce2 cans tomatoes cubedChili powder to taste (careful)Salt to tasteWater if too thick Cook hamburger until done; drain. Add onions and and … Continue reading Ken Hart’s Homemade Chili