Anyone Have any Go-To Sunday Family Recipes?

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Chicken Fricassee is a comfort food for me. I don't follow a recipe, so can't help you there.

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This,every Sunday at, my grandma's. Woman could feed 30 people with one chicken.Just give me the rice and gravy.
Aw hell, I am going get me a chicken now.Its suddenly what's for dinner. Thanks Darla

Thanks for the input. Still hadn't decided.

Smothered chicken and gravy; sirloin tips in gravy; blsck-eyed peas with rice and ham steaks -- mmmm. Hungry now.

Big ole rump roast, purple hull peas, rice, gravy and some mustards is a fine Sunday meal with leftovers for meals or poboys. You might need to do two rumps, depending on size.

Look up Ina Garten's beef bourguignon recipe. I've made it a number of times and it's delicious.

Some smothered porkchops, rice and gravy, green bean casserole, and some maccaroni and cheese

Chicken tetrazzini ....

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Or a good sauce piquant. I have a recipe for 10-12 that converts to a 40 serving pot easily. Let me know if you'd like it. It is literally "sweet", with a small amount of sugar added into it. Good for alligator, deer meat,turtle, rabbit, squirrel, chicken, or any meat you might like to try.

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I would love to try it if you don't mind sharing.

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I would love to try it if you don't mind sharing.

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Sauce Piquant
40 servings
• 2 large cans mushrooms sliced
• 2 bags onions chopped
• 3 heads garlic minced
• 3 bell peppers chopped
• 12 stalks of celery chopped
• 8-10 lbs seasoned meat cubed(gator, chicken, beef, venison)
• 1 whole jar Savoi’s light roux
• 3 cans of stewed tomatoes or Rotel original
• 1 whole small can of tomato paste
• 2 boxes chicken broth
• ½ cup sugar
• 4 cups cooking oil
• Tony Chacheres
• Water to correct consistency
• Rice or spaghetti

1. Heat oil in black iron pot and brown all meat; remove meat.
2. Remove excess oil and set to side for later use.
3. Saute’ all vegetables, until turning dark, adding back oil if more needed.
4. Add 2 boxes chicken broth, roux mix, sugar, mushrooms, tomatoes, paste, and meat.
5. Add water to achieve correct consistency.
6. Bring back to boil, then reduce to high simmer.
7. Simmer for 1.5 – 2.5 hours, tasting for seasoning and adding water to keep consistency.
8. Serve over rice or spaghetti.


12 servings
• 1 can mushrooms sliced
• 4 stalks celery chopped
• 1 bag of onions chopped
• 1 bell pepper chopped
• 1 head garlic minced
• 2-3 lbs seasoned meat
• 4 tblspoons of roux mix
• 1 can stewed tomatoes or rotel
• 3 tblspoons tomato paste
• 1 box chicken broth
• 2 tblspoons sugar
• 1 cup cooking oil
• Tony’s
• Water
• Rice or Spaghetti