biscuits

Whew! Many cups of flour were harmed in the creation of this recipe, despite its incredible simplicity. But that's just because I didn't keep a log book! You would think I don't know how to do research.

Pre-heat the oven and a pan of some kind (I use cast iron as always!) to 400 F (200 C). Cut 3 tbsp butter into 1 cup of flour, 1.5 tsp double acting baking powder, and a large pinch each of sugar and salt. Mix in milk, a bit at a time, until the ball of dough just barely cleans the sides of the bowl. Knead the dough a few times on a floured board or counter.

Cut the dough into six parts (I roll the dough into a 5-inch-long cylinder and cut it into six slices, but it is traditional to roll the dough flat and cut it with a cookie cutter—is that rocket science?). Bake in the pan for about 25 or 30 mins or until starting to brown on top.

skillet cornbread

Put an iron skillet holding 1 tbsp butter in the oven and pre-heat to 350 F (175 C). Cut about 1 tbsp butter into 1 cup of cornmeal, 1 heaping tsp of double-acting baking powder, and 1/4 to 1/2 tsp salt. Break an egg into a 1 cup measure, and fill up to the 1 cup level with milk or buttermilk. Five minutes before you expect the oven to be ready, mix the wet and dry ingredients. When the oven is ready, tilt the skillet to spread the butter, and then pour in the batter. Bake for about 30 min or until lightly browned or until an inserted knife comes out clean. Serves four.

pot roast

Now this is not rocket science:

• few tbsp fat (I used rendered bacon fat)
• few lbs beef (I used the cheapest chuck the 'fuzz could find)
• few onions, potatoes, carrots, parsnips, etc
• salt, pepper, water

Sauté one chopped onion and the beef in the fat, turning occasionally, until the beef is brown. Then salt and pepper it very generously, add some water (I used less than 1 cup), and put in a 300 F (150 C) oven. After 2 h add vegetables, maybe peeled and quartered. Cook for another 1.5 h for a total of 3.5 h. Drain and serve with sautéed greens or equivalent, with some of the pot liquor as a sauce. Serves at least two per lb of meat.

Some would have you thicken the sauce to a gravy; I bet PMC would! Next time I might use cubed salt pork as the fat.