OK, as promised…and promised again, I’ll share the remaining recipes from Christmas day. Our main course came from A Butcher Shoppe & a Bit More. It was beef tenderloin but I didn’t get any pictures. I’ve come to figure that taking pictures of meat, by itself, is not all that appetizing. Trust me, though, it was amazing! The people at your local butcher shop are fantastic people to know. I’m glad I found them.
Now, for Grandma’s recipes…One of the things I remember eating, on quite a few occasions, at Grandma’s was “creamed potatoes.” If I didn’t know better, I would think this had some kind of special gravy or actual sauce. NOPE! It’s just flour and water. SO very simple. The trick is to not cook the potatoes until they are mush, because then you end up with just watered down mashed potatoes. You want some shape left to the potatoes. I will say, however, that these potatoes resembled hers but didn’t taste exactly the same. Nevertheless there were very few bites left in the bowl!
Potatoes in Cream Sauce
- potatoes, preferably new (we used russet)
- salt & pepper to taste
- flour for thickening
- enough milk or water to moisten the flour
Peel and boil whole small new potatoes, or cut up others. Leave them in water in which they were cooked. Thicken with flour/water mixture and season. Possibly add small amount of butter.
Grandma’s notes: 6/4/91- walked a mile. Anthony called; they have a 6:00 ball game; I went and watched the game. 6/5/91 Anthony and Ashley came. He mowed. I fixed a pot of potatoes; Haley came; began to rake after dinner. Marcus cut hay this P.M. Haley came in thirsty and hungry. THANK YOU FOR THE HAPPY MOMENTS YOU GIVE ME EACH DAY. Loyce brought SS class flowers.
Since I had not done too many posts in recent weeks, I decided to make sure I had as many recipes as I could (that would be Christmas dinner appropriate). So, I also made some great carrots. Granted, they aren’t your typical sweet, brown-sugary kind, but tasty anyway.
- 4 cups carrot slices
- 1 cup chicken broth (or vegetable)
- 1/4 cup butter or margarine
- 2 cups onion slices
- 2 TBSP flour
- 1/2 cup water
Cook carrots in broth until tender, do not drain. Saute onion in butter; blend in flour. Gradually add water. Stir in carrots and broth. Cook, stirring constantly, until thickened; continue cooking 2 minutes. Makes 8 servings.
I used a 2# bag of whole carrots and doubled the liquid because I did mine in the crock pot to keep from heating up the kitchen too much. Therefore I had to also add more flour to get a good consistency and thickness to the sauce.
Grandma’s Notes: 7/11/91- Shelled purple hull peas. Amber, Anthony, April, and Ashley spent night. 7/18/91- Carried Haley to cheerleader practice; took her to hayfield; picked up Marcus; took him to Bible school. 7/27/91- Finished reading I Samuel at 3:00. THANK YOU LORD FOR BEING THERE FOR ME. MAY I NEVER BE IN THE WAY OF MY CHILDREN TRUSTING YOU.
One of the most favorite things to eat at pretty much any meal, holiday or otherwise, is sauteed cabbage. Everyone has their favorite way to make it. Ours is by pan sauteing it in a pan after cooking bacon. Who doesn’t like a little bacon grease?!
- 1 large head of cabbage
- 6-8 slices of bacon
- 1 lg onion sliced (optional)
- 1 chicken bullion cubes
- salt and pepper to taste
Fry bacon in electric skillet (I just use a pan); crumble; set aside on paper towel to drain. Cook sliced onion in some of the bacon grease until tender. Put on another paper towel to remove grease; set aside. Slice cabbage and cook in some bacon grease, stirring it down to add more (and not burn). Add 2 bullion cubes dissolved in about 1/4 cup water. Cover and cook until tender; (add no other liquid). Put in a large dish; put cooked onions on top and top all with crumbled bacon.
Grandma’s Notes: Lance and Barbara were married January 23, 1967 at Ramah Baptist Church in Tenaha. They have two children, Haley Ann Horton Monroe and Marcus Lance Horton.
So, there you have it. A Christmas breakfast and dinner that even Grandma would have been proud of.