Uncle Bubba's Savannah Seafood by Earl Hiers & POLLY POWERS STRAMM

Author:Earl Hiers & POLLY POWERS STRAMM
Language: eng
Format: epub
Tags: SOC035000
Publisher: Simon & Schuster
Published: 2007-09-07T16:00:00+00:00

Mama in her apron

Remove the bay leaf and garlic. Add the carrots, potatoes, and celery. Cover and simmer an additional 35 to 40 minutes over low heat.

Dip out 1 cup of the hot liquid from the beef stew into a small heatproof bowl. In another small bowl, stir ¼ cup water and the flour until smooth. Pour the flour mixture into the hot liquid, stir until well combined, and return to the pot. Stir the stew over low heat until it becomes thick.

TENBER BEEF POT ROAST

Serves 4 to 6

I dearly love a recipe that’s easy and tastes so doggone good. I like to serve this with one or two fresh vegetables and homemade biscuits. It makes for a great Sunday dinner, reheats well, and makes delicious sandwiches, if you have any leftovers.

One 3-pound chuck roast

Salt and pepper

2 large carrots, peeled and cut into 3-inch pieces

2 celery stalks, cut into 3-inch pieces

1 medium-size onion, sliced

2 cloves garlic, sliced in half

1 bay leaf

One 10.75-ounce can condensed French onion soup

1 cup dry red wine

1½ cups beef broth

2 tablespoons all-purpose flour

Preheat the oven to 375°F. Sprinkle all sides of the chuck roast with salt and pepper. Place the meat in a roasting pan with tall sides. Combine the carrots, celery, onion, garlic, bay leaf, onion soup, ½ soup can water, the red wine, and beef broth. Pour over the roast and bake, uncovered, for 3 to 4 hours, or until the meat is fork-tender.

Remove the meat from the pan and let it rest. Strain the pan juices into a saucepan, reserving the vegetables, if desired (discard the bay leaf). In a small bowl whisk together the flour and 1 cup water. Stir into the pan juices and bring the mixture to a boil. Continue to whisk until the gravy is thickened. Slice the pot roast and place it on a serving dish. Surround the meat with the vegetables, if you like. Serve the gravy over the pot roast or on the side.

ITALIAN STEAK

Serves 4 to 6

Aunt Trina lives out yonder in Houma, Louisiana, and like all the Hiers family, she likes to cook. This is a quick, easy, and filling dinner. Serve it with a tossed salad and fresh green beans.

1½ cups Italian seasoned bread crumbs

½ teaspoon dried basil (¼ teaspoon if fresh)

½ cup grated Romano cheese

6 or 7 garlic cloves, minced

Salt and pepper

3 eggs

1 pound round steak, pounded ¼-inch thick and cut into 4 to 6 pieces

2 tablespoons olive oil

In a shallow bowl, combine the bread crumbs, basil, Romano cheese, garlic, and salt and pepper to taste. Lightly beat the eggs in a separate shallow bowl. Dip the steaks into the beaten eggs to coat. Dip in the bread crumb mixture on both sides and pat gently so the crumbs stick. Heat the oil in a large skillet over medium heat and fry the steaks 1 to 2 minutes on each side, until brown. Do not crowd the pan. Do not overcook the meat unless you like tough, chewy meat.

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