Passing the Torch

Tonight we're having pot roast with carrots and potatoes for dinner. It's my mom's recipe, I guess passed down from her mother, because I remember eating in on Sundays after church at my grandmother's house.

(That opens up a whole 'nother can of memories of being in my stocking feet, "ice skating" on the slick floor of her foyer, or trying on my mother's high heels waiting for the day I could buy my own pair. I remember sitting at my grandmother's table, smashing my potatoes to smithereens, then adding Miracle Whip to them to make mashed potatoes. I gotta stop; I'm gettin' hungry! Where is that husband of mine so we can EAT already?!?)

My grandmother served her pot roast with a pan of store bought Parker House Rolls, which were perfect for soaking up the gravy from the roast. I could eat an entire pan of those fabulous rectangles of heaven all by myself (Yes, my name is Beth, and I'm a bread addict...)

When Mom made pot roast, she served us her homemade Pop Up rolls, which are an entirely different palmful of deliciousness. They're so easy to make, and they go great with anything (but I like to make them when I have some sort of gravy, because dadgummit if that's not nature's perfect food!)

Tonight my 10 year-old daughter volunteered to make the Pop Up rolls. She measured everything so perfectly, stirred everything so well, and dropped the dough into the muffin cups. And no, I didn't take pictures. I plum fergot. I think I was overwhelmed at the thought of rolls and rich roast gravy, to tell the truth.

I saw the rolls a few minutes ago when my daughter brought them to me for inspection. They didn't pop over like they're supposed to (I think she beat them too long), but they look good enough to be gravy sponges, which is what they are.

Where *IS* that husband of mine?!? I'm going to eat my left arm if he doesn't hurry it up, already!

Oh, do you want the recipe for Pop Up rolls? I'll share it with you, but be warned. They're addictive, and I will not be held responsible for your carbohydrate coma if you eat too many.

2 cups Self Rising flour
2 T granulated sugar
2 T mayonnaise (puh lease, no low fat, but if you must...)
1 cup milk

Mix together all ingredients and scoop into greased muffin cups. Bake at 350 degrees for 30 minutes. Makes 6-9 rolls. (I usually double the recipe.)

And while I'm at it, do you want the Pot Roast recipe, too?

1 sirloin tip roast, or bottom round roast, (2 to 3 lbs? I never look!)
2 (10 3/4 oz) cans cream of mushroom soup (only Campbell's will do!)
1 pkg Lipton dry onion soup mix (if you don't have onion soup mix, chop a small onion)
salt & pepper

In a deep skillet, brown roast on both sides. Season with salt and pepper to your taste.

While the roast is browning, stir together the mushroom soup, plus 2 cans of water (use the soup cans). Stir in Lipton Soup mix.

Place roast in Crock Pot. Pour soup mix over roast.

Cook on high 3 to 4 hours. About 2 hours before dinnertime, add 1 pound of baby carrots (or slice your own regular carrots) and 14 to 15 small (peeled) red potatoes, halved (or 5-6 large potatoes, quartered).

Cook until vegetables are tender. Serve meat with gravy. And the rolls, if you haven't already inhaled them all.