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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

l 2 Cups Corn Mea ur ½ cup AP flo ½ t. salt ½ t. baking soda er at 2 cups boiling w ingredients. Combine dry boiling water, Gradually add re is a thick tu stirring until mix paste. t stand 5 minSet aside and le ime, in cast nt utes. In the mea

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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.

w not crowd. Allo ll frying pan-do y 3 minutes (or Fi n) pa ng yi fr k n-stic imatel iron skillet (or no et with Crisco Oil to cook approx batches. Carefully ill in sk ) of en ld om tt go until this cover bo r vegetable oil of her side. During (o ot ch in ok co ½ d ¼ an t p fli ob abou to re tu ra tempe process, adjust . choice). in desired results m to medium ta iu ed m at l oi t Prehea oon , corn50 degrees). Sp not hot enough high heat (325-3 into pan flatten- Note: if oil is too much oil. re rb cornbread mixtu : If cool enough, meal will abso te No . ch in ing to ¾ usly. mixture in palm Serve immediate pat spoonful of e. ap ing fingers to sh

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.

Heartland Living February-March 2015  

Heartland Living Magazine is published bi-monthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - w...