Treat Mom Like A "Queen"
With These Old-Fashioned Recipes

 

by: Bobby McDonald

 

Mother's Day is Sunday, May 10th, and it's about time to begin shopping for those ingredients that you want to prepare for dinner, to make the occasion special. Try the following recipes, that are sure to please and bring back some of those childhood memories that your mother made so special. Enjoy!

 

 

Granny's Slow-Cooker Pot Roast

 

1 pound medium red potatoes, quartered

1 to 2 cups fresh baby carrots, or carrots cut into pieces

1 (3 to 4 pound) boneless, beef chuck roast

1/4 cup Dijon mustard

1 teaspoons dried rosemary, crushed

1 teaspoon garlic salt

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1/3 to 1/2 cup chopped onion

1 1/2 cup beef broth

Place potatoes and carrots in a 5 quart slow cooker.

Cut roast in half.

Mix in a small bowl, the mustard, rosemary, thyme, garlic salt, and
fresh black pepper and use as a rub on the roast.
Place roast in the slow cooker and top with onions and pour the broth

over the entire contents.
Cover crock pot and cook for 6 to 8 hours on low heat, or until
meat and vegetable are tender and done.

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Mustard Coleslaw

3/4 cup prepared mustard

3/4 cup cider vinegar

1/2 cup sour cream

1/2 cup ketsup

1/4 cup mayonaise

1 tablespoon salt

1/2 teaspoon cayenne pepper

1 1/4 cups sugar

2 medium heads of cabbage, shredded

1 medium onion, finely chopped

1 medium bell pepper, seeded and chopped

1 large carrot, shredded

1 rib celery, finely chopped

In a large bowl combine the cabbage, onion,

bell pepper, carrot, and celery.

Toss with the following dressing and refrigerate until
ready to serve.

In a bowl mix mustard, vinegar, sour cream, ketchup,
mayonaise, salt and cayenne pepper well. Stir in the sugar
and apply to slaw.

 

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Corn and Peas

2 1/2 cups fresh or frozen sugar snap peas

2 cups fresh or frozen yellow corn

1 small sweet red pepper, julienned

1/4 cup water

1 tablespoon butter

1 teaspoon minced fresh dill, or 1/4 teaspoon dill weed

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Place the peas, corn, red pepper, and water in a large
saucepan; cover and cook over high heat for 2 to 4 minutes,

or until vegetables are crisp tender. Drain. Add the butter,

dill, salt, and pepper and toss to coat.

Serve immediately.

 

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Buttermilk Pound Cake

1 cup butter, softened

2 1/3 cup sugar

3 large eggs

1 1/2 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

Icing:
1/4 cup butter

1/2 cup packed brown sugar

1/3 cup heavy whipping cream

1 cup powdered sugar

Cream butter and sugar, until light and fluffy. Add eggs one at
the time, beating well after each addition. Add vanilla and beat. Sift

in flour and baking soda mixed; Mix well alternating with buttermilk, beating

well after each addition.

Pour into a greased and floured 10 inch tube pan.

Bake at 350 degrees for 45 to 50 minutes or until toothpick
inserted in center comes out clean.

For icing, combine butter, brown sugar, and whipping cream in a
small saucepan and bring to a boil over medium heat, stirring
constantly. Remove from heat and cool for 5 to 10 minutes and
add powdered sugar, blending well. Drizzle over cooled cake.

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Happy Mother's Day!!!!