Pot Roast, Green Bean Casserole and Lemon Cake with Lemon Icing


Sunday Pot Roast

  • Bottom Round Roast
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Soup Mix
  • Enough Water to cover roast
  • Quartered Red Potatoes
  • Carrots peeled and cut into smaller pieces
  • Mushrooms washed
  • Four or Cornstarch
  • Water
  • Kitchen Bouquet Seasoning

Green Bean Casserole

  • 2  lbs Whole Fresh Green Beans
  • Salt
  • 1 Stick Butter
  • 1 Onion Chopped
  • 2 TBS Minced Garlic
  • Bacon Cut in 1 inch strips
  • Pinch of Pepper
  • Pinch of Salt
  • 2 TBS Flour
  • 2 1/2 Cups of Whole Milk
  • 1/2 Cup of Half N Half
  • 2 Cups of Cheddar Cheese

Lemon Pound Cake

  • 3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2-1/4 cups granulated sugar
  • 3 large eggs

Simple Birthday Cake Icing

  • 1 stick of butter softened
  • 1 brick of cream cheese softened
  • 1 bag of powered sugar
  • 2 teaspoons of lemon extract
  • 1 teaspoon of vanilla extract
  • Little bit of water



Pot Roast: Add salt, pepper and garlic powder to roast and place roast in large stock pot, add a package of onion soup mix and enough water to cover roast, bring to a boil and turn down heat to simmer until roast is almost done. Add potatoes, carrots and mushrooms. Bring to a boil and let cook another 30 minutes until vegetables are soft. For the gravy, mix flour or cornstarch with water to make a thickening sauce and when veggies are rapidly boiling add thickening sauce. Add Kitchen bouquet seasoning

Green Bean Casserole: Preheat the oven to 350 degrees. Cook beans in boiling salted water for five minutes. Drain and put beans in ice water. Saute’ onion in skillet with butter, add minces garlic, add bacon cut in one inch pieces. Add 4 oz of pimentos, then add 2 TBS plain all purpose flour and stir well. It will make a rue. 2 1/2 Cups of whole milk, 1/2 cup of half n half and then add a 2 cups of sharp cheddar cheese. While that cooks, put green beans in casserole dish, add salt and Pepper. Pour sauce over beans. Add bread crumbs over the top. Put in oven for 30 minutes.

Lemon Pound Cake: Preheat the oven to 325°F and set an oven rack in the middle position. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated. Spoon the thick batter into the prepared cake pan or Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean. Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don’t forget the center tube). Cool the cake in the pan for ten minutes. Set a timer because if it stays in the pan too long, it may stick. Once cake is loosen put on a regular plate and let sit to cool down completely.


Icing: add butter and cream cheese and mix with hand mixer, slowly add powered sugar. add a little water so icing does not get too stiff. Do a crumb coat of icing on cooled cake. Let that sit a while and then come back to do the thicker coat of icing, decorate as desired.

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