Cook of the Week: Tae Jackson recipes

Deer Roast

1 (2- to 3-pound) deer roast

Potatoes

Carrots

Onions

1 (15-ounce) can tomatoes

1 package onion gravy mix

1 package beef stew seasoning mix

3 beef bouillon cubes

1 teaspoon garlic salt

Water or beef broth

Put deer roast, potatoes, carrots and onions in a large roasting pan. Pour tomatoes over all. In a quart jar, combine gravy mix, beef stew seasoning mix, bouillon cubes and garlic salt. Fill rest of jar with water or beef broth, leaving space to shake the mixture. Put lid on and shake until well mixed. Pour over meat and veggies. Add enough water or broth to cover meat and veggies. Bake at 350 for 3 hours.

Momma’s Homemade Rolls

2 packages yeast

2 cups warm water

5 cups all-purpose flour

1⁄2 cup sugar

1⁄2 cup butter or shortening

2 teaspoons salt

Butter for topping

Dissolve yeast in warm water. In a mixing bowl, combine flour, sugar, butter or shortening and salt until blended. Pour in yeast mixture and stir until mixed well. Cover and let rise until doubled in size, about 11⁄2 hours. Punch down dough. Store in fridge until ready to use. When ready to use, remove dough from fridge and roll it out. Cut it with a biscuit cutter and place rolls on a greased cookie sheet. Let rise until doubled in size, about 11⁄2 hours. Bake at 400 degrees until golden brown, about 20 minutes. Butter the tops and serve.

Cheesecake

2 cups graham cracker crumbs

1 stick butter, softened

2 (8-ounce) blocks cream cheese, softened

1 cup sugar

3 eggs, room temperature

1 cup sour cream

1 tablespoon vanilla

Combine graham cracker crumbs and butter and press into a greased springform pan. Place crust in refrigerator.

Preheat oven to 300 degrees. Combine cream cheese and sugar. Add eggs, one at a time, until well mixed. Add sour cream and vanilla and beat on high for 2 minutes. Pour filling into crust and place on a cookie sheet. Place in oven and bake for 1 hour 15 minutes. Turn off oven and let cheesecake sit inside for 30 minutes. Remove from oven and let cool for 1 hour. Cover and refrigerate for at least 4 hours or overnight. Freezes well.

Momma’s Brownies

1 stick butter

6 tablespoons cocoa powder

1 cup sugar

2 eggs

2⁄3 cup self-rising flour

1 teaspoon vanilla

Melt butter in a saucepan, take off heat and stir in cocoa until well blended. Add sugar and eggs to mixture and stir well. Add flour and vanilla and stir until blended. Pour batter into a greased 9×13-inch pan and bake at 350 degrees for about 20 minutes.