NOT FOUND: home cooking.jpgI was watching Paula Dean one day and she was making these fabulous recipes. I've prepared both, and my family loved both of them.

Steak and Greens
Ingredients:
Rub:
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
3/4 teaspoon white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 1/2 pounds round steak, thinly sliced
5 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
6 cups beef broth
15 cups washed and chopped greens (suggested mix of mustard, turnip and collard)
1/2 stick butter
Steamed white rice, for serving
Directions
For the rub:
Mix all ingredients together. Sprinkle 2 to 3 tablespoons on sliced steak, tossing to insure
the meat is covered. Reserve for later use.
In a cast iron skillet, add flour over low heat. Brown flour, stirring occasionally to avoid
burning, about 5 minutes.
Heat heavy 5-quart cast iron pot; over medium heat, add oil. Brown seasoned meat for 2
or 3 minutes, turning once. Add onion and browned flour. Pour 1-cup of broth and stir to
combine well. Add some of the greens, and then add more broth. Repeat this until there's
no more broth and greens. Lower the heat and cook for 45 minutes. Add 1 tablespoon of
rub and 1/2 stick of butter. When the butter has melted and greens and meat are tender,
transfer to a serving bowl and serve over rice.

Smothered Chicken and Biscuits
Ingredients:
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 whole chicken fryer, cut into pieces
2 cups all-purpose flour, plus more for work surface
1 teaspoon garlic
7 teaspoons of salt
1 teaspoon of pepper
2 ribs celery, chopped
1 onion, chopped
2 scallions, chopped
1/2 cup water
Biscuits:
2 cups self-rising flour, plus more for work surface
1 1/2 tablespoons salt
1 tablespoon sugar
1/2 shortening
1 cup milk
2 tablespoons butter
Directions
For the chicken:
Heat the oil in skillet over medium heat.
Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning
in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown
the chicken on each side and remove from skillet. Add the vegetables to the skillet and
saute until tender. Retum the chicken to the pan and add a 1/2 cup of water. Cover and
cook until tender approximately 25 minutes.
For the biscuits:
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and
mix together until the mixture resembles coarse crumbs.
The dough will be sticky. Dust your work surface with additional flour. Turn the dough
out onto the floured surface. Gently fold each side toward the center, picking up the
dough and dusting the work surface with additional flour. Return the dough to the floured
surface and fold each side towards the center again. Turn the dough over and press it out
to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.
Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a
10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits
with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake
until golden brown, about 15 minutes. Serve with the chicken.