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Published: September 30, 2008 08:23 pm
Sit down to dinner
Homecooked meal comes together when whole family pitches in
By Bev Davis
Register-Herald Senior Editor
Marilyn Seaford of Ames Heights in Fayette County made herself a promise on New Year’s Day. The busy mother of three with a wicked schedule that keeps her on the road more than at home had an auspicious goal. She would cook one good meal at home every Sunday.
“My grandmother would die if she knew I don’t cook a full meal every evening, but I’m like most women today. I just don’t have time,” Seaford said.
Son Jason has music practice one evening a week. Daughter Julie takes dance lessons. Son Peter is involved in several after-school activities.
“From 3 p.m. on, I’m chauffeuring somebody somewhere until late in the evening,” Seaford said. “I love to cook, but I just don’t have the time to do it during the week.”
Hence, the New Year’s resolution — which she has kept with few exceptions.
Seaford cooks a large meal and does double batches on some of the recipes and freezes entrees for a couple of meals during the week.
Sunday is the only time she can count on for everyone to sit down together for a meal.
Preparation begins with the shopping on Friday, continues through slicing, dicing and chopping ingredients on Saturday and cooking whatever she can ahead of time. On Sunday morning, before church, Seaford puts at least one dish in the oven and prepares something else in a slow cooker. Her husband, Charles Rollins, and the kids are in charge of setting the table before everyone leaves for church.
When it’s time for midday dinner, only a few details remain.
“I might open a can of green beans or mash some potatoes, but I try to make sure just about everything else is ready, so by 1 p.m., we’re usually ready to sit down to a good meal,” she said.
After dinner, everyone pitches in with the clean-up, while Seaford bags leftovers and plans the late Sunday evening snack.
“The one nice thing about making a big meal is that there’s usually something left over for sandwiches or dessert later in the day. It’s really worth the extra effort, even if we can do this only one day a week,” she said.
Seaford almost always makes a second casserole or pan of lasagna to freeze. It comes in handy on those rare occasions the family has an evening at home together.
Here are some selections from her recipe collection that often find their way to the Sunday dinner table.
Onion barley casserole
1 cup medium barley
2 tablespoon olive oil
2 cups beef broth
1/2 teaspoon salt
1 cup chopped onions
One 8-ounce can mushrooms, drained
Sauté barley in oil in a skillet. When it is golden brown, stir in water broth and salt. Bring to a boil.
Remove from heat; add onions and mushrooms. Cover and bake at 350 degrees F. for 40-50 minutes until barley is tender. Makes 6 servings.
Pepper steak
2 pounds round steak, trimmed
2 tablespoons olive oil
1/2 cup chopped onions
1 garlic clove, minced
1 cup beef broth
1/4 teaspoon pepper
One 16-ounce can stewed tomatoes
1 medium green pepper cut into rings
1/2 cup cold water
3 tablespoons cornstarch
3 tablespoons soy sauce
Cut meat into strips 2 inches long by 1-inch wide. Brown in a deep skillet in olive oil for 10 minutes. Add onion and garlic and cook for about 4 minutes. Add broth, and sprinkle with pepper.
Cover and simmer for 35-40 minutes or until meat is tender.
Add tomatoes and green pepper. Cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce and stir into the meat and broth mixture. Bring to a boil. Cook and stir for 2 minutes.
Serve over noodles or rice. Makes 6 servings.
Corn fritters
1/3 cup all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon paprika
1 egg, separated
3/4 cup frozen corn, thawed
Vegetable oil for deep-fat frying
In a bowl, combine the flour, salt, baking powder and paprika.
In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form. Fold into flour mixture. In a deep-fat fryer, heat oil to 375 degrees F. Drop batter by heaping tablespoonfuls into oil. Fry for 3-4 minutes or until golden brown. Drain on paper towels. Makes 2-4 servings. Double the recipe for a family meal.
Baked apples
6 large baking apples
6 tablespoons raisins
6 tablespoons chopped walnuts
1/2 grated orange peel
3/4 cup packed brown sugar
3/4 cup water
2 tablespoons real butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine the raisins, nuts and orange peel and set aside.
In a saucepan, bring brown sugar, water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally. Core apples and place in an ungreased baking dish. Fill each with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350 degrees F. for 30-35 minutes or until apples are tender. Let stand 15 minutes before serving. Makes 6 servings.
— E-mail:
bdavis@register-herald.com
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