home-cooked comfort

Use cast-iron cookware to make these Southern favorites.

Imagine a warm winter kitchen filled with the aromas of oven-baked pot roast and hot, homemade rolls. If you think you don't have time for such luxuries, take heart. Comfort food doesn't always require a huge amount of time or effort. You can have the delicious roast and rolls featured here ready for the oven in 10 minutes.These top-rated recipes are from A Skillet Full of Traditional Southern Lodge Cast Iron Recipes and Memories, a community cookbook benefiting our friends in the Historic Preservation Society of South Pittsburg, Tennessee. The town is home of the National Cornbread Festival and Lodge Manufacturing Company, makers of cast-iron cookware. For more information and tips on cooking with cast iron, see "From Our Kitchen" on page 131.

SPOON ROLLS

MAKES 14 ROLLS

PREP: 10 MIN., STAND: 5 MIN., BAKE: 20 MIN.

These can be baked in any well-greased muffin pan, but as with cornbread, the cast iron creates a wonderfully crisp crust. If you're a fan of muffin tops, try baking these rolls in a drop biscuit pan (see page 131).

1 (¼-ounce) envelope active dry yeast

2 cups lukewarm water (100° to 110°)

4 cups self-rising flour

¼ cup sugar

¾ cup butter or margarine, melted

1 large egg, lightly beaten

COMBINE yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.

STIR in flour and remaining ingredients until blended. Spoon into wellgreased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.

BAKE at 400° for 20 minutes or until rolls are golden brown.

SARAH KIRKWOOD LODGE AND BILLIE CLINE HILL

SOUTH PITTSBURG, TENNESSEE

NOTE: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.

AUNT MARY'S POT ROAST

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 10 MIN., BAKE: 3 HRS.

To reduce the fat in this recipe, substitute an eye of round roast for the chuck roast. Both cuts of meat become fall-apart tender when cooked with slow, moist heat.

Long before the advent of electricity, pioneers were using cast-iron Dutch ovens as "slow cookers."

1 (3- to 4-pound) chuck roast

1 (12-ounce) can beer

1 (0.7-ounce) envelope Italian dressing mix

Roasted Vegetables (optional)

BROWN roast on all sides in a lightly oiled 5-quart cast-iron Dutch oven over high heat. Remove from heat, and add beer and dressing mix.

BAKE, covered, at 300° for 3 hours or until tender, turning once. Serve with Roasted Vegetables, if desired.

Roasted Vegetables:

MAKES 6 SERVINGS

PREP: 10 MIN., BAKE: 45 MIN.

Slow roasting in a cast-iron skillet accentuates the natural sweetness of these root vegetables. If desired, you may omit the olive oil and add vegetables to the Dutch oven with the pot roast during the last hour of baking.

1 ½ pounds new potatoes, cut in half

1 (16-ounce) bag baby carrots

2 medium onions, quartered

1 tablespoon olive oil

Salt and pepper to taste

TOSS potatoes, baby carrots, and onions with olive oil, and season to taste with salt and pepper.

BAKE at 300° in a large cast-iron skillet for 45 minutes, stirring once.

VIRGINIA ENGLAND

SOUTH PITTSBURG, TENNESSEE

Copyright Southern Progress Corporation Feb 2004
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