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Paula Deen’s House Seasoning. 


Mix 1 cup salt, ¾ cup black pepper, and ¼ cup garlic powder together and store in an airtight container. Keeps up to 6 months.



(Streaks of fat)


Most people shy away from fat when buying beef.  However, for the best flavor and most tender cuts you should always choose a cut with generous marbling.

This month I’d like to bring you a “husband-type” favorite,- - beef stew, appropriately named, Emery’s Favorite Beef Stew. What man doesn’t like “rib-sticking” beef stew!   A number of biscuit  recipes from our Index go beautifully with the stew. Emery splits a biscuit and dips his stew over it! I say, “to each his own!” 
And for you Northerners, may I suggestMy Mothers Puffy Dumplings.  Mother’s recipe for the puffy dumplings is perfection! The key is to not lift the lid on the stew pot once you drop big spoonsful of dough into the pot. She says “no peeking”!  
Bon Appetit!!!



4 to 5 lb. chuck beef roast, well marbled, cut into 1-inch pieces  (a roast is essential to this recipe.  Don’t buy already cut-up beef stew meat)

¼ cup all-purpose flour

Salt & black pepper (I use Paula Deen’s seasoning mix, see Tips)

3 Tbsp. oil (I use Olive Oil)

1 large Vidalia onion, coarsely chopped

2 stalks celery hearts, coarsely chopped

2 garlic cloves, ( I keep a small jar of chopped cloves in fridge.

   ¼ tsp = 1 clove)

2, 14.5-oz. cans Hunt’s diced tomatoes with Basil, Garlic & Oregano

2  tomato cans of beef broth

1, 6-oz. can Hunt’s tomato paste plus 1 can water

2 bay leaves

4 Idaho potatoes, peeled and cut into small chunks

6 small carrots, peeled and cut on an angle into small chunks.


First of all, when you shop for the roast, be sure it has a lot of “marbling”, essential for tenderness. Place the flour, salt and pepper (or Paula’s seasoning mix) in a gallon size plastic bag. Add the beef pieces and shake well to coat the meat…let sit while preparing the rest of the ingredients. The meat will absorb the flour mixture, coating it well. In a large Dutch oven or heavy cooking pot., place the oil over medium heat. Brown the meat in 2 batches, turning once to brown both sides and placing it on a “holding” pan, while you add the onions, celery and cloves to the pot, stirring constantly for about 2 minutes. Do not burn!  Add the diced tomatoes, beef broth, tomato paste, water, bay leaves and browned meat. You should have plenty of liquid. Cover the pot and simmer on low for about 1½ to 2 hrs, until the meat is fork tender.


Now, while the meat is cooking, cook the potatoes and carrots separately.  First, cook the carrots, because they take the longest, until fork tender. Remove the carrots and cook the potatoes, in the same water, until tender. Be careful not to get either of them “mushy”.  At the end of the cooking time for the beef, add the carrots and potatoes, stirring gently and serve.

Mother’s “Puffy” Dumplings For Beef Stew

For you “Northerners”


1 cup plain flour

½ tsp. baking powder

 ½ tsp. salt

1 large egg

1/3 cup whole milk

2 Tbsp. oil


Sift the flour, baking powder and salt together. Combine egg, milk and oil, beating with a fork to mix. Add to dry ingredients to make a soft dough. Drop by large tablespoons into hot stew. Do this when the stew meat is fork-tender. You should have plenty of liquid. Cover and cook for 15 minutes, WITHOUT peeking!

Recipe Archives
March, 2017