Last year I wrote about Grandma Richmond’s homemade beef sandwhich’s that we would have on Christmas eve. I recently sent an email through facebook to my mom’s cousin to see if he had the recipe. I knew it happened to be a favorite of his as well. I knew that he had to have it. So, today I will share that with everyone.
One big Rump Roast
2 tbs Chili Powder
1 tsp Salt
1 tsp Pepper
1 diced Onion
1 Tbs Italian Seasoning
1 6 oz. can Tomato Paste
Hard Sandwhich Rolls
Hot Pepper Rings
Rub roast with chili powder, salt and pepper. Place in a roaster, cover with onion, tomato paste (your grandma used ketchup instead of tomato paste) and italian seasoning. Add water to
cover about half the roast. Cover and bake for 3-4 hours at 350°. Add water throughout baking, if needed. Cool the roast when done,
then slice the beef and return it to the juice. Serve on hard crusty rolls with hot pepper rings. (I have a hard time finding nice hard rolls. Most tend to dissolve in the juice. You can also put your rolls in the oven a little before hand and that will crisp them up.)
Though I grew up in the big city of Chicago, my maternal relatives are from West Virginia and that means eating good! My maternal Grandma was always in the kitchen cooking, and the food was spectacular! Grandma had a few recipes that I would never taste, no matter if she made them, or if her Mom did. When I think back about it, I get a god chuckle because the recipes for things that everyone in their family loved. Two of the recipes that I refused to taste as a child are Johnny Bowl Pudding and Milk Pie.
I tried Johnny Bowl Pudding about 5 years ago when I was in Ohio. I was pretty much forced to try it. I am a very picky eater and definitely was not happy. But, I tried it to make everyone happy. In the end, I loved it! Johnny Bowl Pudding is a bread pudding and I will never pass up a bread pudding again.
Finally lets talk about the Milk Pie! You can hardly get me to drink a glass of milk, let alone eat at as a pie. The only milk I like is drenched with chocolate sauce as well. Well, let me tell you how silly I have been! Milk Pie is super sweet, you only need one piece and your sweet tooth will be more than satisfied! I finally tasted this on New Years Eve of 2009. Grandma had passed away early that evening and as a family we decided to make a Milk Pie. I was not wanting to taste it, but I was urged by my family to at least try it, because I would not be disappointed. They were right and my kids loved it as well.
So, in honor of my Grandma, I am going to share her recipe for Milk Pie!
1 frozen pie crust
1 cup sugar
3 TBSP flour
pinch of salt
1.5 cans of evaporated milk
Cinnamon to taste
4 pats of butter
Heat oven to 350º. Place pie crust on a cookie sheet (just in case of spills, this pie is liquid and spills will happen). In pie crust, mix by hand all dry ingredients, making sure there are no lumps left. Once complete, pour in the evaporated milk. Place pats of butter on top of pie, then sprinkle with cinnamon (I prefer to cover the top of the pie with cinnamon). Place in oven and bake for 35 minutes. Pie is complete when you insert a knife in center and get a custard like substance.