Sunday dinner in our family really hasn't changed for 4 generations. Meat, mashed potatoes, gravy, corn, green vegetable, orange vegetable, green salad, fresh fruit, dessert. That's how grandma Marion did it, that how my mom did it, and now that is how I do it. If its roast beef, I always put in 2 0r 3 roasts, because I never know who is coming to dinner. The constants are the grandparents and the great- grandparents.
This Sunday was chicken:
I like chicken pieces more than a whole chicken. I coat them in flour, salt and pepper the crap out of them (that is term you will hear a lot from me, if you know someone who is not a very good cook its because they are not doing the aforementioned) drizzle a little oil on them and brown them at 450 degrees, till browned. After they are browned add, bay leaves, 2 or 3 cloves garlic crushed, dried onion, a couple teaspoons chicken base (see pic) and just a little water (there should already be liquid from the chicken), next cover and put back into the oven. Now since I'll be away at church for the next 4-5 hours I am going to cook it really slow at 250 degrees, but you could do it as quick as 1-2 hours at 325.
carrots with brown sugar
corn (best, coscto white corn)
green beans (fresh from costco)
home canned peaches
green salad with rice vinegar and oil
But the crowning achievement of the meal my beautiful cake. . . . . behold! I'll have to post that recipe later . . . .just to keep you wanting more!