Gravy
Roast beef
I took this photo.
And the Yorkshire pudding!
It was all about the food today! Bacon and French toast drew our sleepy sons and daughter-in-law from their beds to a breakfast feast. While they shopped, Steve and I made sugar cookies. Then the preparations for dinner began. A six pound eye of the round roast had to be defrosted and then I cut it in half so it would cook more quickly. Green beans, mashed potatoes and gravy rounded out the meal.
The trickiest and most savored part of the meal is the Yorkshire pudding. A long held tradition passed on from my mother's grandmother Eliza from England, it's made of simple ingredients and it was intended as a filler when there was little else to eat. Today, however, our family prizes the crispy pudding.
To make the perfect Yorkshire pudding, you need two cups of flour, two cups of milk, five eggs, a teaspoon of salt and three tablespoons of pan drippings from the roast. I cook it in two glass pie plates, but my mom always used 9 x 11 stainless steel pan and my sister Laurie makes individual puddings in cupcake pans. Set the oven to 425 degrees. First pour several tablespoons of oil in the pie plates and heat them until the oil is spitting hot. In the meantime, blend or beat all the ingredients on high. Put the drippings in last. When the pans are ready, quickly pour the batter into the pans equally. You will be tempted to peek, but resist! You don't want to release any heat or the pudding will fall. After 15 minutes, reduce the temperature to 350 for another 10-15 minutes. Each pie plate will yield six big slices.
I love to make it for my boys and tonight they appreciated it very much.
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