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Sunday Supper

I have the warmest memories of Sunday dinner—or supper as we Kentuckians call it—served early in the afternoon at my grandmother’s house. We never knew who would stop by, and my grandmother would prepare a meal to accommodate all the aunts, uncles, and cousins, just in case. The entrée would vary slightly, usually fried chicken or pot roast, and the side dishes, desserts, and breads seemed endless. It was a time for family, food, and wonderful memories. Here’s a tribute to grandmas everywhere.

3 lbs. chicken pieces
1-1/2 cups buttermilk
Salt and pepper
1 cup all-purpose flour
Peanut oil

Soak chicken pieces several hours or overnight in water that has been heavily salted. Remove from water and pat dry. Dip chicken pieces in buttermilk and sprinkle them with salt, pepper, and paprika. Dredge them in the flour. Let stand for 20 minutes, then dredge them in flour again.

Fill a large cast-iron skillet 1 inch deep with peanut oil, heating to 375°. Use a thermometer to test this. Add 4 or 5 pieces to the skillet, being careful not to let pieces touch. Brown on both sides and remove pieces to a platter. Brown remaining pieces in the same way. When all chicken is browned, return all of it to the skillet and reduce heat to medium low or low and cover. Cook slowly and gently for about 20 minutes. Check often and turn or move chicken to ensure it all cooks evenly. Drain on paper towel and move to a wire colander to keep chicken crisp until served. Serves 6.

4 Tablespoons pan drippings and crust
4 Tablespoons all-purpose flour
1-1/2 cups warm water
1-1/2 cups milk
Salt and pepper to taste

Heat pan drippings and crusty brown bits left over from frying chicken. Gradually add flour, stirring well, until mixture just begins to turn brown. Slowly add water and milk and stir until mixture thickens. Add salt and pepper to taste. Serves 6.

6 large Idaho potatoes
2 teaspoons minced garlic
4 Tablespoons butter
3/4 cup milk or half-and-half
Salt and pepper to taste

Cut potatoes into small pieces and boil until fork tender. Remove from heat and drain. Melt butter and warm 3/4 cup of milk or half-and-half. Mash potatoes, either with a hand masher or with a mixer, adding garlic, butter, salt, and pepper. Once lumps are out of the potatoes, slowly add milk, mashing until desired consistency is reached. You may not need all the milk. Check for seasonings and adjust to taste. Serves 6.

2 pkgs. active dry yeast
1 cup warm water
1/3 cup salad oil
1-1/2 Tablespoons sugar
2 teaspoons salt
1 egg, well-beaten
3 to 3-1/2 cups all-purpose flour
Melted butter

Dissolve yeast in warm water, following directions on package, in a medium bowl. Stir in oil, sugar, salt, and egg. Stir in flour, one cup at a time, until soft dough is formed. Turn out onto lightly floured surface and knead until smooth, adding a small amount of flour as needed to keep dough from being sticky. Cover with clean towel and let dough rest for 20 minutes. Roll out into rectangle and brush surface with melted butter. Roll up as a jelly roll and slice into 1-inch thick pieces. Place each piece in buttered muffin tin, cover, and let rise 30 minutes. Bake at 400° for 10 to 12 minutes. Remove from oven and brush rolls with melted butter. Makes 2 dozen rolls.

2 sticks unsalted butter, room temperature
1 cup sugar
2 eggs, lightly beaten
1-1/2 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 medium-size tart apples, cored and chopped
3/4 cup chopped walnuts
1 teaspoon vanilla
Vanilla ice cream (optional)

Preheat oven to 350°. Grease a 10-inch pie plate and set aside. Cream butter and sugar with mixer. Add eggs and beat well. Sift together flour, spices, soda, and salt in a separate bowl. Blend into butter mixture. Add apples, nuts, and vanilla. Mix well. Pour into prepared pie plate and bake until lightly browned, about 45 minutes. Serve warm with ice cream. Serves 6-8.

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