1 pound ground chuck
4 ounces dried bread crumbs

4 large eggs
4 ounces whole milk, adding a bit at a time

6 ounces grated Romano
1/2 cup Noonday onion
2 cloves finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. If to dry add a bit of milk.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

2 lbs. boneless round steak
3 potatoes peeled and cubed
1 onion chopped
6 carrots chopped
1 10-oz. envelope of dry onion soup mix
1 11-0z. can condensed cream of mushroom soup
3/4 cup water

Cut steaks into six pieces. Place potatoes, onion and carrots in slow cooker, then place the steaks on top of vegetables
in a separate bowl, combine the soup mix, soup and water. Mix well and pour over the steaks.
Cover and cook on medium setting for 3 to 4 hours.

Another 100 year old recipe. I hope you enjoy making this recipe.

2 cups corn meal
1 1/2 cups boiling water
1/2 teaspoon salt
1/4 to 1/2 tsp sugar or other sweetener
vegetable oil for frying
Put the corn meal, salt, and sugar in a bowl, Pour the boiling water in slowly, stirring constantly until it makes a thick paste.

Use your hands to form the paste into palm sized patties, slipping them carefully into hot oil
Fry to golden brown, turning once. Drain on paper towels and serve hot.

I love old recipes because you know these are the tried and true recipe. This recipe is over 100 years old. For an old fashion dessert, just add 1/2 cup of sugar or honey.

1 pint sweet milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 eggs, room temperature, separated

Preheat oven to 375 degrees.

Scald milk (do not boil). Stir in butter, cornmeal and salt. Cook stirring constantly. Until cornmeal comes away from sides of pan and thickens. Set aside to cool to lukewarm.

Add beaten egg yolks. Mix throughly. Fold in stiffly beaten egg whites. Mix gently but throughly.

Pour into greased and floured 2-quart baking dish. Bake 1 hour or until top is golden brown.
Serve immediately.

Serving Size 1
Recipe makes 6 servings
Calories 260, Total Fat 17.4g, Saturated Fat 9.7g, Cholesterol 144mg, Sodium 543mg,
Total Carbohydrate 19.5g, Dietary Fiber 1.5g, Sugars 4.6g

I am not a fan of buttermilk. Matter of fact, buttermilk will make me gag faster than anything. However, I cannot get enough of Buttermilk Pie. It is a wonderful custard pie and is delicious! Give it a try.

Beat 4 eggs and 3/4 cup sugar together until light and lemon colored. Add the flour and beat more.

2 Tbs. Flour
4 Tbs. Melted Butter
Grated Rind of 1 Lemon (yellow part only)
1 1/2 Cup Buttermilk (churned buttermilk is best)
1 Tsp. Vanilla
3 Tbs. Lemon Juice

Sprinkle a little Cinnamon on top after filling is in the crust.

Mix butter, vanilla, lemon juice, rind and buttermilk. Add it to the egg mixture; pour into baked but not brown pie shell. Cook at 375 degrees 20 to 30 minutes. (Overcooking makes it tough.)

**For a pleasing variation, omit lemon rind and juice and add 3 Tbs. Kentucky Bourbon.

• 1 tablespoon canola oil
• 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
• 1 red onion, chopped
• 14 ounces baby Brussels sprouts, trimmed and cut in half
• salt and ground black pepper to taste

Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove minced

Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large re-sealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately

1/2 cup (1 stick) butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
Vanilla ice cream
Berries, for garnish

Special equipment: a 10-inch bundt pan, greased and floured

In a large bowl, using a mixer, combine the butter and sugar until creamy.
Add the eggs, 1 at a time, beating well after each addition.

Add the flourand milk alternately, beginning and ending with the flour.

Stir in the lemon extract. Spoon the batter into the prepared pan.
Place pan in oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes longer
*Cook’s Note: Do not open the oven door while baking. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

Recipe courtesy of Uncle Bubba, Show: Paula’s Best Dishes, Paula Deen

4 lb beef boneless chuck roast
1 Tbsp. olive or vegetable oil
1 tsp. salt
1/2 tsp. pepper
6 med onions, chopped
1 1/2 cups beef broth
3/4 cup beer
2 Tbsp. packed brown sugar
3 Tbsp. Dijon mustard
2 Tbsp. cider vinegar

Trim fat from beef. Heat oil in skillet over med-high heat. Cook beef in oil for about 10 minutes, browning all sides. Sprinkle with salt and pepper and Place onions in slow-cooker. Place beef on onions.

Mix remaining ingredients and pour over beef and onions. Cover and cook on LOW for 8-10 hrs till beef is tender
Remove beef and onions from cooker using slotted spoon. Cut beef into strips. Skim fat from beef juices if desired. Serve beef with juices.

1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large
bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato
mixture and mix to make a soft dough. Then add milk a tablespoon at a time
to mixture and continue to cut in. Turn the dough out onto a floured board
and toss lightly until the outside of the dough looks smooth. Roll the dough
out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a
greased pan and coat tops with melted butter. Bake for about 15 minutes.
(Watch your oven: If the biscuits are browning too fast, lower the temperature.)