With a Grateful Prayer and a Thankful Heart: Remembering Sunday Dinner

Saturday, November 21, 2009

Remembering Sunday Dinner

Most Sundays after church we would stop home to change, pick up our BIG, shaggy dog, and drive to my husbands parents for dinner. His brother would do the same.

Now, Mom became a career lady long before it was common. She began working in the early 1940's and continued until retirement. Cooking was not her favorite thing but she had a few meals that were mainstays.
And they were delicious.

So, for my girls (and grandkids), I am recreating (step-by-step) a very typical Sunday dinner of Pot Roast. As I reminisce, I can visualize the glasses and dishes she served on, the vinyl tablecloth (always floral and blue) and the sweet basket or bowl of plastic flowers.
Fond memories.
Begin by dusting the piece of beef with flour.
It must be Rump Roast.
Brown on all sides in oil.
Don't forget the ends! Remove to a plate.
Chop up an onion or two.
Cook the onions until they look just like this.
Return the roast to the pot and add water (about 5-6 cups). Bring to a boil, reduce heat and simmer gently until meat is tender (about 2 1/2 to 3 hours) Lower and slower is the best.
Use the large Farberware pot (you know, the one from the set I have been using since my bridal shower 34 years ago)
When fork tender, remove roast to a dish.
Cover with foil.
Grab a pound of carrots... add additional carrots because everyone loves these and a pound just isn't enough.
Peel and slice the carrots into pieces that look just like this.
Scrub and quarter 4-5 potatoes.
Get your bottle of Kitchen Bouquet from the far back of your refrigerator. One bottle will last you most of your married life. You will want to add a couple of teaspoons to the gravy.
Add the carrots, potatoes, Kitchen Bouquet, about 1 tsp salt and pepper to the pot.
Bring to a boil, reduce heat and simmer until vegetables are fork tender.
Remove vegetables to a serving dish.
Since you don't have this little aluminum cup and lid that belonged to Grandmom to shake the cornstarch and water in, you can use a cup with about 6 Tbs of cornstarch and 1/4 cup of cold water. (You can also use flour to thicken but it won't make shiny gravy like Grandmom made) Stir together well and whisk it into the gravy to thicken. Cook a few more minutes.
To complete this Authentic Meal you must serve applesauce (pour straight from jar and sprinkle with cinnamon), peas (the frozen kind) and Pepperage Farm dinner rolls (ignore that these are not Pepperage Farm Brand)
Plate up and enjoy this meal straight from your childhood!
Thanks, Grandmon ~ We miss you ♥


Lady Farmer said...

That looks delicious! It reminds me of Sunday's at home with my Grandma ~ who raised me and was truly a Grand Mom! Only we almost always had her fried chicken, mashed potatoes and peas, a salad of cottage cheese with a canned pear on top with some grated cheddar, and maybe some 'Dutch lettuce'~ lettuce and onions swimming in a dressing of vinegar, sugar and pepper! But sometimes it was pot roast, just like your grandmom's! This is all making me hungry ~ not for the grand Sunday dinners, but for home and the joy of sharing a meal with family! They are gone now, but the memories live on.

The Lil Missus said...

Oh that looks just lovely! I can practically smell it through my computer and it's making my tummy rumble! That's real comfort food...loves!

Miss Jen said...

This looks very scrumptious indeed! :)
Awww~ the joy of special memories... <3

Love~ Miss Jen

A Little Of This And That said...

Pot roast is one of my favorite meals, especially if Mama cooked it.

Mildred said...

Such sweet memories a meal like this brings to mind. One of my favorites!

La Tea Dah said...

What a lovely and appreciative post. Family traditions are so important! My mother-in-law had one of those very handy (and dented) shakers. They work so well and I would love it if they were still available in stores!

Thanks for stopping by Gracious Hospitality. I hope you try and enjoy the pumpkin smoothie. It is like pumpkin pie in a glass! If you think it needs to be sweeter, just add a bit more of your fav sweetener --- sugar or honey or maple syrup, etc. My sons love this recipe! And I love to make it for the because I think most people (especially them) don't get enough dark orange veggies in their diet. It's essential for 'every other day' but I don't think they get that much when left to their own choosing. LOL!

I hope you have a blessed Thanksgiving!


crochet lady said...

That is good down home cooking!

My Grama's Soul said...

What a nice story. I remember our Sunday's at home as well. We always had fried chicken and mashed potatoes and gravy. Yummm!!

Isn't it nice that we can post about such nice memories.



Kathleen Grace said...

My grandmother always made this for Sunday dinner. Oh it was so good! This brings back so many memories of her:>) Thanks for stopping by my blog and leaving a comment. I have found the most lovely Christian ladies online this way and I can see that your blog is one I will enjoy again and again!

Janice said...

Like many of your readers, I love pot roast too. It's not a meal of my childhood though. It was my mother who made (and still does make) great meals. Roast Chicken and Roast Beef on a Sunday was always a treat.

Laurie said...

Thank you for your heartwarming post. Sunday dinner is such a special time for us, usually spent with our daughter and her family who live nearby. My husband loves to be the Sunday cook, and with the warm sun coming in through the dining room window, this meal seems to welcome us to slow down and not only savor the food but also the fellowship.

marie said...

This is such a lovely post. Makes me remember our Sunday dinners when I was little. Pot roast one week. Roasted chicken the next. Leftovers of each at least once in between!

This recipe looks great...and I do have that little aluminum cup with lid. It belonged to my husband's grandmother. No excuse now for not having some yummy gravy!


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