Ingredients

• 1 whole chicken (4–5 lb), 2 lemons (halved), 4 cloves garlic, 2 sprigs rosemary, 2 sprigs thyme
• 3 tbsp butter (softened), salt and pepper

Instructions

1. Preheat oven to 425°F (220°C). Pat chicken dry. Rub with butter; season inside and out with salt and pepper. Stuff cavity with lemon, garlic, herbs.
2. Place in roasting pan. Roast 1 hr 15 min–1 hr 30 min until internal temp 165°F (74°C). Rest 15 min before carving. Use pan drippings for gravy.

Ingredients

• 2 lb stew beef (cubed), 2 tbsp oil, 1 onion (diced), 4 carrots (chunked), 4 potatoes (chunked)
• 3 cups beef broth, 2 tbsp tomato paste, 1 tsp thyme, 1 bay leaf, 1 cup frozen peas, salt and pepper

Instructions

1. Season beef; brown in batches in a large pot. Remove. Sauté onion 3 min. Add carrots, potatoes, broth, tomato paste, thyme, bay leaf. Return beef. Bring to simmer.
2. Cover and simmer 1 hr 45 min–2 hr until beef is tender. Add peas last 5 min. Remove bay leaf. Season and serve.

Ingredients

• 2.5 lb potatoes (russet or Yukon Gold, peeled and quartered), 1/2 cup warm milk, 4 tbsp butter
• Salt and pepper to taste

Instructions

1. Boil potatoes in salted water 15–20 min until tender. Drain well.
2. Mash with potato masher or ricer. Add butter and warm milk; mix until smooth. Season with salt and pepper. Serve hot.

Ingredients

• 1.5 lb chicken breast (cubed), 6 cups chicken broth, 1 onion (diced), 2 carrots (sliced), 2 celery stalks (sliced)
• 1 cup flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup milk, 2 tbsp butter, 1/2 cup cream (optional), salt and pepper

Instructions

1. In a large pot, bring broth to simmer. Add chicken, onion, carrots, celery. Cook 15 min. Season. For dumplings: mix flour, baking powder, salt; add milk and melted butter. Drop spoonfuls into simmering soup.
2. Cover and simmer 15 min (do not lift lid). Stir in cream if using. Serve hot.

Ingredients

• 1.5 cups cornmeal, 1/2 cup flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt
• 1 cup buttermilk, 2 eggs, 1/4 cup melted butter, 2 tbsp oil for pan

Instructions

1. Preheat oven to 400°F (200°C). Place oil in 10-inch cast-iron or baking pan; heat in oven 5 min.
2. Mix dry ingredients. Whisk buttermilk, eggs, butter; stir into dry until just combined. Pour into hot pan. Bake 20–25 min until golden and a toothpick comes out clean. Serve warm.

Ingredients

• 1 lb stew beef (cubed), 1 onion (diced), 3 carrots (sliced), 3 celery stalks (sliced), 1 can diced tomatoes
• 6 cups beef broth, 2 potatoes (diced), 1 cup green beans, 1 cup corn, 1 tsp thyme, salt and pepper

Instructions

1. Brown beef in a large pot; remove. Sauté onion, carrots, celery 5 min. Add tomatoes, broth, beef, thyme. Bring to boil; reduce heat and simmer 45 min.
2. Add potatoes, green beans, corn. Simmer 20–25 min until vegetables are tender. Season and serve.