Granni-Wese’s (Louise Stallings) Stove Pot Roast
3-4 lb beef roast
(Granni typically used
a chuck roast)
Salt & pepper
Olive oil
Water
Garlic powder
Worcestershire sauce
Season the roast with salt and pepper and sear on all sides on the gas grill outside (this was Pepa’s job!) Once it is brown on all sides, bring it in and place in a Dutch oven placed on the stove. Add water to the pan, covering at least two-thirds of the roast. Add a generous splash of olive oil, a touch of garlic powder and a small splash of Worcestershire sauce to the water, stirring to combine. Cover the Dutch oven with a tight-fitting lid. Cook roast on low for three and one-half to four and one-half hours, flipping as necessary and also add water when needed, one-fourth of a cup at a time.
Note: This was a Sunday favorite! The roast was always finished when we got home from church and the house would smell just heavenly. Gramni didn’t add onion, carrot or potatoes to her roasts; the beef was the star, and also my favorite! Sometimes she added homemade macaroni and cheese (Sonny’s favorite), fried potatoes, (Pepa’s favorite) and turnip greens (Alexa’s favorite).
Submitted by her granddaughter, Dana Stallings May
Jewel Couch’s Broccoli Rice Casserole
2 cups instant rice
1 box frozen
chopped Broccoli
1 cup chopped onion
½ cup chopped celery
½ stick butter
1 8-ounce jar
of Cheese Whiz
1 can cream
of mushroom soup
½ cup water
Cook rice and broccoli separate and set aside. Sauté onion and celery. Add Cheese Whiz, soup and water. Simmer until well blended. Fold in rice and Broccoli. Bake covered for 40 to 45 minutes at 325 degrees. Serves 10-12.
Note: This dish was always asked for when we had lunch at the church or with family. If I remember correctly, this recipe came from an old Progressive Farmer magazine.
Submitted by her daughter, Carol Collins
Jane Farmer’s Japanese Fruit Pies
2 sticks butter (melted)
1 cup raisins (golden)
1 cup pecans (chopped)
1 cup coconut
2 cups sugar
4 eggs (beaten)
1 tablespoon vinegar
Beat eggs. Add sugar and remaining ingredients. Pour into two unbaked pie shells. Bake at 350 degrees for 30-35 minutes. The middle will be a little shaky.
Submitted by her daughter, Terry Farmer Bryant
Myrtle Connell Lowe’s Creamy Peanut Butter Pie
4-ounces cream cheese
1 cup brown sugar
½ cup creamy peanut butter
8 ounces Cool Whip
1 graham cracker crust
Mix cream cheese and sugar. Add peanut butter and mix well. Add Cool Whip. Pour into a graham cracker crust. You may use Cool Whip for topping. Refrigerate for at least 30 minutes.
Submitted by her daughter, Pat Davis
Happy Cooking, Andy
“Southern Cooking with Andy Bedwell” can be purchased at The Messenger newspaper located at 1957 Rainbow Drive in Gadsden.