Free Miss Kay's Duck Commander Kitchen by Kay Robertson, Chrys Howard Page B

wehave held a Duck Commander Sunday service followed by a dinner on the grounds. Last year, so many people came that we wondered if we would have enough food. But we did. We shouldn’t have doubted our church family. They are the best!

Mia gives a thumbs-up as she walks over to join the fun after church one Sunday.
    It’s fun to watch the children eye all the choices of food, especially in this fast-food world we live in now. I’m sure there are many dishes at a dinner on the grounds they have never seen before. As a child, I can remember filling every square inch of my plate. The church I grew up in was very small, but the women could cook! My plate would get so full I could hardly carry it and my glass of lemonade. I would spot my mama saving a place for me and my sister, Ann. I can remember noticing that my mama didn’t have a plate fixed for herself. I asked her where her plate was and she answered, “Oh, there will be plenty here for me to eat.” Mama knew that my eyes were bigger than my stomach, and there was no need to waste food.
    Yes, another life lesson was taught at dinner on the grounds: no matter how much you have, there’s never enough to waste. Mama was right—my eyes were too big for my stomach and she had plenty to eat.

Jep gathers up two of his kids and heads over to the dinner on the grounds after church. I’m wondering where his food contribution is. I guess he figured I would make enough for all of us.

Spoon Butter Rolls
    Makes 1 dozen rolls • Regular 12-cup muffin tin
Nonstick cooking spray
1 envelope ( 1 / 4 ounce) active dry yeast
2 cups very warm water (105° to 110°F)
1 stick ( 1 / 4 pound) butter
1 / 4 cup sugar
1 large egg
4 cups self-rising flour
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1. Heat the oven to 400°F. Lightly grease the muffin tin cups with cooking spray.
2. Sprinkle the yeast over the warm water. Let stand until foamy, about 5 minutes.
3. In a large mixing bowl, beat the butter and sugar until well combined and creamy. Beat in the egg.
4. Add the yeast to the butter mixture. Add the flour and stir until well combined.
5. Drop by spoonfuls into the muffin cups. Bake until browned, 20 to 25 minutes. Cool in the pan or eat while still hot.
    A Note from Miss Kay

    This dough will keep in a tightly sealed container in the refrigerator for several days. Be sure to use self-rising flour so you’ll have nice fluffy rolls.

Roast Beef & Vegetable Soup
    Makes 8 to 10 servings • Large (7- to 8-quart) cooking pot with a lid
1 boneless chuck roast (2 to 3 pounds, depending on family size), cut into 1-inch chunks
1 1 / 2 teaspoons garlic powder
Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning
1 bay leaf
Salt and black pepper
6 red or white potatoes, peeled and cut into 1-inch chunks
6 carrots, peeled and sliced 1 inch thick
1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 can (28 ounces) stewed or diced tomatoes
1 can (12 ounces) tomato paste
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1. Place meat in the pot with water to cover and bring to a boil over medium-high heat. Skim any foam that rises to the surface.
2. Add the garlic powder, Cajun seasoning (apply liberally), bay leaf, and salt and pepper to taste, reduce to a simmer, and cook 1 hour.
3. Add the potatoes, carrots, onion, bell pepper, celery, garlic, stewed tomatoes, and tomato paste and return to a boil. Reduce to a simmer, cover, and cook 1 hour longer or until the meat and vegetables are tender. Remove the bay leaf before serving.
    A Note from Miss Kay

    There’s nothing like a pot of soup cooking in the kitchen on a chilly day! You can make this for lunch, and it will roll right over to supper time. It’s best with a big slice of cornbread and a houseful of family!

Squash Casserole
    Makes 6 to 8 servings • Large pot • Large skillet • 9x13-inch casserole dish
3 / 4 stick (6 tablespoons) butter, plus more for the casserole
7 medium yellow squash (about 2 1 / 4 pounds), cut in half lengthwise and