Southern Chef Southern Recipes by Layne Prescott
Slow Cooker Sunday Potroast
1 Large Onion (quartered) 1 Sliver Bell Pepper (optional) 1 Strip Bacon 1 Large Chuck Roast (or 2 medium) Salt, Pepper & Garlic Powder 1 t. Dried Thyme 1 T. Worcestershire Sauce 1 T. Soy Sauce 2 T. Tomato Paste 1 small can Cream of Mushroom Soup 4 T. dried minced onions
Optional: Potatoes (4), carrots, (2-3)
Line Slow Cooker with liner: spray with non-stick cooking spray. Place quartered onion, bell pepper, and bacon in bottom of Slow Cooker. If desired, place potatoes and carrots Place roast on top of vegetables and
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Green Velvet Cake With Fluff Cream Cheese Frosting
2 eggs 1 cup oil 1 cup buttermilk Heartland 1 T. vinegar LIVING 1 t. vanilla 2 ounces green food coloring February 2½ cups AP flour March 2015 2 cups sugar
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Preheat oven to 350 degrees. Prepare cake pan(s). (9x13 or 3x6” pans. Combine wet ingredients in bowl, add food coloring-set aside. Combine dry ingredients. Gradually add dry to wet until combined. Bake for 25-30 minutes.
season with seasonings, thyme, Worcestershire, soy sauce. Spread tomato past over roast then Cream of mushroom; spread with spoon. Sprinkle minced onions over soup mixture. Sprinkle flour over all. Note: Half way through cooking, turn roast over. Cook on high 4-6 hours or on low for 8-9 hours. Serve over Grits, rice or mashed potatoes.
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Frosting: 1 8oz cream cheese (softened) 1 stick butter (softened) ½ container “FLUFF” 1 T. vanilla 1 large bag confectioner’s sugar (32 oz) Combine cream cheese, butter and fluff. Gradually add confectioners and vanilla. If needed add spoonful of milk at a time until proper consistency. Frost cake. Sprinkle with Green sugar sprinkles.