Italian Pot-Roast

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“Undoubtedly, there would be very few men that would decline an invitation to sit down to a juicy tender beef blade pot-roast…no matter what time of the year. Naturally, remembering that a pot-roast is a ‘ress-demanded and a less-tender meat cut, it must be braised slowly until tender.” Taken from “The Rural Homemaker: Volume Two” by Margaretta Dewey. Original publication,1954. Last addition 1979.

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Turkey Biscuits and Gravy

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In the 19th century, turkey hash was the centerpiece of a hearty Southern plantation breakfast. Today, it is also an excellent way to use Thanksgiving leftovers. I make a big batch of turkey hash and use it in two ways. In the morning it makes a beautiful turkey gravy spooned over country biscuits garnished with chopped onion or parsley. It also makes a beautiful lunch when spooned over leftover mashed potatoes served in a small cast iron skillet. It’s a perfect way to make leftovers an intended and delicious creation.

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Pumpkin Stew

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HOW TO EAT SOUP: “Soup is always served for the first course, and it should be eaten with dessert spoons, and taken from the sides, not the tips, of them, without any sound of the lips, and not sucked into the mouth audibly from the ends of the spoon. Bread should not be broken into soup or gravy. Never ask to be helped to soup a second time. the hostess may ask you to take a second plate, but you will politely decline.” 😉

~ Actual excerpt from the original White House Cookbook from 1894

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Potato & Gorgonzola Cheese Pizza

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Whether it is “Meatless Monday”, “Pizza Friday”, or “Sunday Funday” this pizza is a lip-smacking delight. A homemade crust topped with robust cheese and roasted potatoes topped with fresh rosemary. Don’t shy away from making your own pizza crust. Incredibly easy and very satisfying!

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Pollo Alla Griglia

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When the weather gets too cold to fire up the grill bring it indoors by grilling the chicken in a grilling pan or cast iron skillet on your stove top. Rubbed with fresh herbs and garlic, grilled alongside fresh lemons, turns ho-hum into one delicious and tender dish.

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Cornbread Stuffed Chicken Breast

A perfectly roasted chicken breast stuffed with a homemade cornbread stuffing, fresh herbs, and a delectable bourbon glaze.

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I haven’t made this dish for some time, but I knew when I was asked to come up with some recipes that used bourbon I had to include this wonderful bourbon glaze. A delicious glaze that turns simple chicken into an elegant dish great for entertaining. The chicken is tender, the juices drip through the stuffing adding another dimension to the stuffing and the glaze…OMG! The glaze gives it deep rich tones. Beware your eyes might roll back in your head as you savor every bite. YUM!

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