Assistant Foods Editor Kate Nicholson loves this recipe she got from family friend Jo Ann Pugh of Shreveport, Louisiana.
Combine first 5 ingredients; rub evenly over roast. Place roast in a lightly greased 13- x 9-inch pan.
Bake at 325° for 1 hour. Cover and bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Top with Orange-Dijon Sauce.
Southern Living NOVEMBER 2000
The combination of colors and flavors in these vegetables delights Foods Editor Andria Hurst; she serves the dish every year.
Peel first 5 ingredients, and cut into large pieces. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange parsnip, turnip, sweet potato, and rutabaga on a baking sheet. Lightly coat vegetables with cooking spray, and sprinkle with 3/4 teaspoon salt and 3/4 teaspoon pepper.
Arrange beets on remaining baking sheet; lightly coat with cooking spray, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Bake vegetables at 425°, stirring occasionally, 35 to 45 minutes or until tender. (Pans may need to be rearranged after 15 to 20 minutes to ensure even cooking.)
Toss vegetables with melted butter.
Note: We cooked the beets separately to keep them from bleeding into the other vegetables.
Southern Living NOVEMBER 2000
This recipe is a reader family favorite.
Place first 3 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Drain.
Melt butter in Dutch oven; add garlic and lemon pepper, and sauté mixture over medium heat 1 to 2 minutes. Add green beans, and sauté 5 minutes. Sprinkle with parsley.
Southern Living NOVEMBER 2000
Sometimes the best recipes are the simplest. All you need are three ingredients to make these easy and delicious Butter Muffins.
Stir together all ingredients just until blended. Spoon batter into lightly greased miniature muffin pans, filling to the top.
Bake at 350° for 25 minutes or until lightly browned.
Southern Living NOVEMBER 2000
Stir together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
Melt butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored. Remove onion from heat.
Stir onion into egg mixture; spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 30 minutes or until set.
Southern Living NOVEMBER 2000
This dressing is a favorite among our staff. Serve it with pork roast or turkey.
Combine first 5 ingredients and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.
Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cakepan in oven at 425° for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.
Bake at 425° for 25 minutes or until cornbread is golden; cool and crumble. Freeze in large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.
Melt 1/2 cup butter in a large skillet over medium heat; add green onions and celery, and saute until tender.
Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended.
Spoon dressing into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 9-inch square baking dish. Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.
Place 13- x 9-inch dish (uncovered) and 9-inch square dish (uncovered) in oven at 350°. Bake 13- x 9-inch dish for 1 hour and 9-inch square dish for 50 minutes or until each is lightly browned.
Southern Living NOVEMBER 2000
This recipe was inspired by an applesauce pie with hard sauce that a Test Kitchen's staffer enjoyed at their grandmother's house as a child.
Melt butter in a large Dutch oven over medium-high heat. Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored. Spoon into a shallow, greased 2-quart baking dish.
Roll each piecrust to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling; fold edges under. Place remaining strips on a baking sheet.
Bake remaining strips at 425° for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425° for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream.
Southern Living NOVEMBER 2000
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