Want to cook like Robertson family matriarch Ms. Kay? Try creating one of her signature dishes by following her recipes below.
2 sticks of butter
2 cups of sugar
1 teaspoon of salt
¾ cup of all-purpose flour
1 12 oz. can of Pet Milk (evaporated milk)
¾ cup of milk
6 egg yolks
1 teaspoon vanilla extract
1 bag vanilla wafers
2 bananas, sliced
In a large double boiler melt the butter and then add the sugar, salt, flour, evaporated milk and regular milk. Stir with a whisk.
Add the egg yolks to the mixture, constantly stirring until thick. Add the vanilla extract.
Place the vanilla wafers and bananas into a 9" x 13" Pyrex dish. Then pour in mixture.
Chill before serving.
2 cups of Pioneer Biscuit Mix, plus small amount of additional mix
1 cup of sour cream
½ cup of Sprite or 7-Up
½ stick of butter
Using a pie/pastry blender, mix Pioneer Biscuit Mix with sour cream and Sprite or 7-Up.
Sprinkle extra biscuit mix onto a pastry sheet or wax paper and add dough.
Press down dough and use a biscuit cutter to cut biscuits.
Melt butter in an iron skillet and dip cut biscuits in skillet. Then place biscuits on a baking sheet.
Cook in oven at 375° for 20 minutes or until golden brown.
8 cube steaks, chopped
Flour (enough to cover steaks)
2 bell peppers (more, if desired)
2 sticks of celery
1 large onion
6-7 cloves of garlic
20 oz. can of whole or crushed tomatoes
Season steaks with salt, pepper and flour.
Brown them in a skillet with oil. Pour leftover oil into a container.
Cut up the peppers, celery and onion. Add chopped vegetables, garlic cloves and can of tomatoes to the skillet. Season with salt and pepper.
Place steaks back in skillet and bake for 2 hours at 325°.
Serve over rice.