An American Sunday Supper

When I was growing up, Sunday Suppers were a big deal. I think part of what made Sundays so special was all the extended family. There were cousins and close family friends.  If you were upset with a sibling, there were always plenty of other people to be with. On any given Sunday, there could be as many as 15 to 20 children, and 8 to 10 adults. That’s a lot of people.

Many of my extended family eventually moved to Colorado or Arizona. There they still gather in big groups, with families of their own, children and grandchildren. Family is important. While we cannot pick our families, we can decide how those connections will shape us into the people we become. Close families give so much love. But more importantly, loving families teach you how to disagree and still care. Two people, raised in the same house by the same parents doesn’t mean they become copies of the same person. I am devoutly Catholic, with moderately conservative political views. I have a sister who is agnostic with socialistic views. What keeps friends together are common interests. What keeps siblings together is the common bond of love and respect. No matter how crazy your family may seem, or how different they may be from you, they helped to mold you into who you are be it because of them or in spite of them. Remember to say thanks.

You can’t get much more American than the middle of the country. Here’s to the people of the Midwest – a hardy stock of people if there ever were one.

An American Sunday Supper
Savory Roast Chicken
Midwestern Mashed Potatoes
Chicken Stock Gravy
Flavorful Garlic Butter Corn
Sliced Bread with Butter


Savory Roast Chicken
2 teaspoons Paprika
1 teaspoon Kosher Salt
1 teaspoon Onion Powder
1 teaspoon White Pepper
1 teaspoon Cayenne Pepper
1 teaspoon dried Thyme
3/4 teaspoon Garlic Powder
1 large Yellow Onion
6 lb Roasting Chicken
1 tablespoons Olive Oil

Heat oven to 350 degrees. In a small bowl, mix together paprika, salt, onion powder, white pepper, cayenne pepper, thyme and garlic powder. Set aside. Peel and cut the onion into wedges. Set aside.

Pat chicken dry. Sprinkle some of the seasoning mix inside the cavity of the chicken. Rub the olive oil over the skin, then rub with the rest of the seasoning. Gently slide fingers between the skin and the meat of the thighs, legs and breasts to loosen and create a pocket of air to help the skin crisp. Place onion wedges inside the cavity. Tuck wings under the chicken, tie legs together. Place chicken on a rack inside a roasting pan, breast side up.

Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170 degrees and juices run clear.. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.


Midwestern Mashed Potatoes
5 large Russet Potatoes
3 oz Cream Cheese, softened
1/2 cup Sour Cream
1 tablespoon Chives
3/4 teaspoon Onion Salt
1/4 teaspoon White Pepper
2 tablespoons Butter

Heat oven to 350 degrees. Lightly grease a 2-quart baking dish and set aside.

Peel and cube the potatoes; place in a saucepan and cover with water. Bring to a boil, lower heat to medium and cook until tender; about 15 minutes; drain. Return to the pan, dry potatoes over low heat. Place potatoes in a large mixing bowl. Mash just the potatoes. Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon mashed potatoes into baking dish; dot with butter. Cover and bake in the heated for about 30 minutes or until heated through.


Chicken Stock Gravy
3 tablespoons Butter
4 tablespoons Flour
2 cups Chicken Stock
Kosher Salt to taste
Black Pepper to taste

In a skillet over medium heat, melt the butter. Once the butter has melted, sprinkle with flour. Stirring constantly to blend, cook flour mixture for about 3 minutes. Slowly whisk in the chicken stock a 1/2 cup at a time, blending smooth between additions. Continue to cook until desired consistency of gravy is reached. Remove from heat, season with salt and pepper to taste. Transfer to a bowl or gravy boat and serve.

This gravy is great over the chicken, the potatoes or even the sliced bread.


Flavorful Garlic Butter Corn
1 can (15 oz) Yellow Corn
1 tablespoon Butter
1 Garlic Clove minced or pressed
1 teaspoon dried Parsley
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper

Drain liquid from corn into a measuring cup. Reserve half the liquid, discard the rest.

In a skillet over medium heat, add corn with the reserved the liquid and butter. Peel garlic clove, grate over the corn. Sprinkle with parsley, salt and pepper. Stir to blend. Simmer unit nearly all the liquid has evaporated, about 8 minutes.

Transfer to a bowl and serve.

 

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

6 thoughts on “An American Sunday Supper”

  1. Sunday dinners (or Saturday, or Friday) are such an important part of family life, it’s one of the rituals that help us learn how to maneuver in a group! I am constantly annoyed at the way school sports have eroded this time, with practice and games on the weekends.

    Like

  2. I love a good Sunday roast! ❤️❤️ But more importantly, I miss the times I spent with my family back at those family gatherings we used to do growing up. Many memories to be treasured though! 🙂

    Like

Leave a Reply to Dorothy's New Vintage Kitchen Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s