Sunday Pot Roast

• Trim visible fat
• Salt, pepper and flour roast
• Brown in a pan of shallow oil on both sides
• In large boiling pot, cover roast with water and cook on medium low heat for 3-4 hours until tender and cooked through. Add water as needed to keep roast covered.
An hour before removing roast from heat, add the following ingredients:
• 2 cups chopped green onions
• 2 tbsp chopped garlic
• 2 cups chopped celery
• 2 cups sliced carrots or 1 large pkg baby carrots
• 1 large can whole tomatos, drained
• 2 tsp Worcestershire sauce
• Salt and pepper to taste

When done, serve on large platter with roast in center and vegetables placed around it. Spoon natural juice from pot, if desired. Roast may fall apart…so just do the best you can! This can also be cooked in a crock pot, or oven roasted if preferred. The stock from the roast can be frozen and reused to make soup, or used right after cooking roast to make gravy. I usually just add a flour/water mixture to thicken, but some people use cornstarch and water. I serve with rolls or cornbread.

Oven Fried Chicken

• 6-8 pieces chicken, cut up
• Remove chicken leaving skin on or off as preferred.
• Salt and pepper chicken on both sides.
• Dip chicken in plain yogurt
• In a large plastic bag, mix equal parts lemon pepper bread crumbs and flour.
• Put chicken in bag one piece at a time and shake until coated.
• For a thicker crust, after coating, dip in yogurt again and repeat coating process.
• Place on large baking dish or thick cookie sheet and spray each piece with cooking spray.
• Cook for approx 15 minutes each side until fully cooked, spraying with cooking spray again when turned over.

Serve with mixed vegetables, potato or rice dish, and hot rolls.

Salmon Patties

• 2 pkgs pink boneless salmon
• ½ cup mayonnaise
• ½ cup chopped red onion
• 1 lg egg, slightly beaten
• 1 cup bread crumbs
• Salt and Pepper to taste
• In large bowl, combine salmon all ingredients and ½ of the bread crumbs.
• Stir until mixed well.
• Form patties with the mixture and dip in remaining bread crumbs.
• Place in pan with 1 tbsp of oil heated on medium heat, and cook for 10 minutes each side until golden brown. Remove from pan, drain on paper towel. Garnish with lemon wedges.
• Serve with green salad, potato or rice dish, and tartar sauce.

Simple Fried Fish

• 2-4 Tilapia filets
• Zatarain's fish fry mix
• ½ cup cooking oil
• Salt and pepper
• Wash filets, add salt and pepper and roll in fish fry mix until well coated.
• Fry in deep pan with hot peanut or vegetable oil until golden brown on each side.(about 5 -7 minutes depending on thickness of filets).don't overcook. Garnish with lemon and serve with tartar or cocktail sauce.
• A very mild flaky freshwater fish without the fishy taste.

Serve with green salad and corn on the cob.

Sweet Potato Casserole

• 5-6 sweet potatos, cut in half and boiled until tender
• 1 cup brown sugar
• 1/4 stick butter or margarine
• ½ to 1 cup chopped or whole shelled pecans
• ½ small can condensed milk

Remove skin from potatos after boiling. In a large bowl, combine potatos, brown sugar, butter, and condensed milk. Mix with hand mixer until relatively smooth. Add more milk if needed for a creamy consistency. Place in large casserole dish. Sprinkle brown sugar over top of mixture, covering completely then top entirely with pecans. Bake in 350 degree oven for 20-25 minutes, making sure pecans do not scorch.

Alternate recipe - add marshmallows to top of casserole last 5 minutes of baking. Warning- very sweet and rich!

This is a favorite at Thanksgiving and tastes much better than canned yams. It's really almost a dessert, but everyone loves it. You can also add more butter/margarine if you feel the consistency needs it.

Fresh Fruit Salad

• 2 oranges, chilled
• 2 red delicious apples, chilled
• 20 grapes, chilled
• 3 bananas, chilled in peels
• ½ cup coconut
• ½ cup chopped walnuts or pecans
• 1 cup cool whip or whipped cream
• 2 cups orange juice

Cut up all fruit into bite size pieces, marinate in covered bowk with orange juice for 30 minutes to one hour in refridgerater. Pour mixture into collander to drain juice. Layer in large serving bowl with whipped cream and coconut etween each layer. Top with remaining whipped cream and cover with coconut and nuts. Cover with plastic wrap and chill for one hour. May be modified to leave out coconut. Heart healthy alternative - use fat free vanilla yogurt instead of whipped cream.

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