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- I got another good one, aw.
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is from Kevin Stevenson
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and he is from Scranton, Pennsylvania.
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I love his letter because
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what I trying to bring to the table,
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but it's my desire to
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bring up memories that you might not have thought
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about for a long time,
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but we connect many things that we do
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and where we were or who cooked it.
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I remember one day and I probably told y'all before
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but we were at 311 West Congress.
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It was in our first restaurant downtown
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and it was just a one room restaurant.
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And it was a four top sitting kind of
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in the center of the room.
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And I saw this man dabbing his eyes
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and I knew he was crying.
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So I walked over and I put my hand
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on his shoulder and I said, sir, are you, are you okay?
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And he looked up at me and he said, yes, I'm okay.
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I just thought that I would never taste.
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It was either his mother
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or his grandmother's food ever again.
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And he said, this food tastes just
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like I'm sitting at her table.
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And that's what I want to do.
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I want, I want to help you think about those good memories.
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You know, when we felt safe
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and secure and nobody could hurt us.
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Cause we had mamas and daddies
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and grandmas and grandpas that would take care of us.
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So he goes on to say, I'd like to share a recipe
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with you that my grandma used to make.
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And it really takes me back.
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It's funny how smells
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in food really transports you back in time and rekindle
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the fond memories of places and people we hold dear.
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And last year I made her molasses cookies
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and he said he literally cried
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because they tasted just like hers.
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And he said, let me know if you'd like the recipe.
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Of course I would like the recipe, Kevin,
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that goes without saying,
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thank you so much for what you're doing.
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I've enjoyed watching your YouTube show
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through this pandemic.
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And I do hope you continue posting videos long
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after this mess is done.
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And Kevin is long as y'all need me
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That's how long I'll be here.
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Until the good Lord calls me home.
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So this is a hamburger biscuit casserole y'all.
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I've got a pound of ground beef.
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many onions, one small onion, chopped.
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And that's probably almost a cup.
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Of chopped, you know, you can't have too many onions as far
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All right, now let's see.
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Well, first I need to turn the stove on.
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That probably helps wouldn't it.
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So we going brown this,
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and while that's browning
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I'm gonna come down here and I'm going to mix up
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our buttermilk biscuits.
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Now I didn't have buttermilk can't believe I let myself run
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out of buttermilk, but I just put a little vinegar in it
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turn it into butter milk, and you can see it's kind of
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collaborating on top of it.
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Can you tell, can you see that Eddie?
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I am using Paula Deen biscuit mix
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the best biscuit mix I have ever tasted.
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And I had to work on this one.
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into the years to find something that suited me just right.
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after this is done, he doesn't say anything about draining
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so I'm not gonna drain it.
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And he said, add one jar of pasta sauce with one tablespoon
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And y'all know that I use Rao's.
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I don't mind saying it's the best.
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I've just about quit making marinara y'all
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because I take this and I add some,
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Italian herbs to it, but it's positively delicious.
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And I had one of the owners on my show years ago
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and he made marinara sauce right here in this very kitchen.
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He made it on this eye right here.
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I remember it like it was yesterday.
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And we took our plates.
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When I, I think, I think I can't remember the pasta
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I can't remember if it was
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angel hair or fettuccine
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or something like that.
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But anyway, we went out on the back porch
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It was so incredibly good.
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So he told me that we have products.
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We've got products in the store.
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So man alive, I raced, raced down that store
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and started looking for Rao's
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and they don't pay me a dime for that y'all.
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If I see a good product, I like to share
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I don't like to just talk about the bad things
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but also the good things and they are good.
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So like I said, I'm using my Paula Deen
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on top of your casserole.
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and yet we all know what assume means.
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Means an ass out of you and me.
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But I would think in order for them to drop
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that they would have to be a little looser
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I didn't measure the milk.
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Uh-oh I may need some more mix.
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I think I got this too thin Teresa.
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Okay. Our onions and our round beef is ready.
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So I'm gonna go ahead
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and that's not much pepper, Kevin
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but that's how much he says to add.
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So that's what I'm doing.
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Michael will definitely be adding more pepper to his.
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I have to have like the top of his scrambled eggs
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So that's our jar of spaghetti sauce.
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And now we are gonna add
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Oh, I forgot the tablespoon of sugar
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that it's supposed to go
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in when you put the tomato sauce.
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So it's gonna be a little sweet.
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he sounds like he'd be a sweet, sweet man.
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Any man loves their grandmas.
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He got to be pretty good.
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This has been sprayed.
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I think Teresa has sprayed this.
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So he tells us to use an eight inch square baking dish.
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Kevin said, this is one
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delicious little casseroles
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Maybe in the autumn time.
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I'm sure in Scranton,
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than it would down here.
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Wouldn't you say any, Eddie?
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stiffness that I decided to do.
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Now it would be hard to make a, do a roll biscuit.
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We'd have to have more mix
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but I think this will qualify good for a drop biscuit.
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Okay. So I've used every bit
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even though I had an extra probably cup.
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You know what I'm gonna do?
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I'm gonna take my non-stick
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and I'm just gonna spray the top
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of those biscuits a little bit.
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'em get like a golden brown.
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All right, Kevin says
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to bake this at 450.
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Yeah 450 in the oven
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for 15 to 20 minutes or until your biscuits are brown.
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My friends out there don't cook bad stuff.
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It is a perfect supper
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And I'm waiting on the molasses cookie recipe.
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Our daughter, Michelle gave me,
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her grandmother's recipe for
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for molasses cookies that I thought was excellent.
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I made 'em this past Christmas.
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So, but I'd like to see how you do it
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Okay, Michael, here you come.
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I'm just gonna do a small amount.
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You still got your fork.
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Kevin, the only thing I do different
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if I was starting over again, baking it
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I would pull out my fresh green beans
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and use those rather than the canned.
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So that would be my, my tip
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cause fresh green beans are so good.
