When Arlene’s husband Paul Williams passed away unexpectedly in 2013, she made a special program dedicated to making all his favorite foods. That would be the last show of the 2013 season, but for various unrelated reasons At Home did come back the following year, ending a series that began way back in 1991.
Arlene passed away in 2017, but her legacy lives on through the hundreds of episodes of At Home that she made. How fitting it is that her final show was tribute to her husband, and now the two of them are celebrating and praising God in Heaven together.
Enjoy some of Paul’s favorite recipes:
Arlene’s Rolled Stuffed Steak
This is a classic that Arlene made many times!
Ingredients
- 1 round steak sliced medium thick
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- Salt and pepper
- 8 slices fresh bread cubed
- 3 Tbsp olive oil
- 1/2 cup water
- 5 Tbsp flour
- string or cord
Instructions
- To make stuffing: Melt butter in a large skillet. Saute onion and celery until transparent. Add bread cubes and toss lightly. Set aside.
- Cut 6 pieces of string into 12 to 15-inch lengths and place strings, stretched out, on counter. Lay round steak over string lengthwise. Mound the stuffing lengthwise on steak. Roll steak up and around stuffing and secure by knotting strings tightly. Cut off excess after knotting.
- Using the same large skillet; heat olive oil to hot but not smoking. Add steak roll carefully and braise quickly on all sides. Add small amount of water and cover pan. Reduce heat to medium and continue cooking for about 1 to 1 112 hours until desired doneness. Do NOT allow pan to get dry. Add additional water in small amounts at a time as needed.
- When ready to serve, remove steak roll from skillet and place on cutting board. Cover with· foil and let rest about 15 minutes. Meanwhile prepare the gravy.
- To make gravy, place skillet over medium high heat and loosen all the bits of drippings in the pan. Add water or beef broth to make about 2 cups of liquid. Bring rapidly to a full boil. Salt to taste. In a small bowl, mix 112 cup cold water and 5 tablespoons flour to make a smooth paste. While liquid in skillet is boiling, stir in paste, whisking rapidly so it does not become lumpy.
- To serve, remove cords or strings and slice across roll to make even slices. Place on serving plate and drizzle gravy over slices. Makes 6 servings. Enjoy!
Creamed Cucumbers
A classic salad that Arlene has made many, many times!
Ingredients
- 2 long, slender cucumbers
- 1 large yellow onion
- Cold water
- 1/2 tsp salt
- 3 Tbs sugar
- Salt and pepper to taste
- 1 cup mayonnaise
- 2 Tbs vinegar
- 1/4 cup milk
Instructions
- Peel cucumbers and cut into slices 1/8 to 1/4- inch thick. Place in a deep bowl.
- Peel onion and cut into pieces. Add to cucumbers in bowl.
- Cover cukes and onions with cold water and add ½ tsp salt. Set aside.
- ln another bowl, combine the rest of the ingredients and whip thoroughly.
- Drain water off cucumbers. Pour mayonnaise mixture over and mix to cover. Refrigerate until ready to serve. Enjoy!
Strawberry Shortcake
This is delicious, but be sure to keep it cold so the ice cream doesn't melt before serving!
Ingredients
- 2 1/2 cups Bisquick baking mix
- 3 Tbsp melted butter
- 3 Tbsp sugar
- 1/2 cup milk
- 1 qt strawberries cleaned, hulled, and sweetened
- vanilla ice cream
Instructions
- Preheat oven to 425 degrees. Grease a baking sheet.
- In a bowl, combine Bisquick, butter, sugar and milk. Mix until dough can be shaped into a round cake. Place on prepared baking sheet and bake for about 20 minutes or until brown on bottom. Let cool on wire rack.
- To serve, split cake in half horizontally and place bottom on serving plate. Spoon ice cream over bottom half of cake and then top with berries and juice. Replace top half of cake on berries. Spoon additional berries and juice over top of cake. Whipped cream may be added if desired. Makes 6 servings. Enjoy!
Arlene’s Cole slaw
Ingredients
- 1 large head cabbage, shredded
- 1 carrot, finely grated
- 1 cup real mayonnaise, more or less (Arlene preferred Hellmann's)
- 3 Tbsp sugar
- salt and pepper
Instructions
- Place shredded cabbage and carrot in a large bowl. Add mayonnaise, sugar, salt and pepper. Mix well. Taste and adjust seasonings until personal taste is achieved. Slaw should be creamy. Enjoy!
Roasted Brussel Sprouts
Paul's all time favorite vegetable…
Ingredients
- 3 lbs Brussels sprouts, ends trimmed and yellow leaves removed
- 6 Tbsp olive oil
- 2 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 3 Tbsp grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown and tender when done. Adjust seasoning with kosher salt, if necessary. Sprinkle with grated cheese and serve immediately. Makes 12 servings. Enjoy!
Gourmet Mashed Potatoes
Ingredients
- 5 lb red potatoes, cubed
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1/2 cup butter
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- Minced chives, optional
Instructions
- In a large saucepan, place potatoes and enough cold water to cover potatoes by one inch. Place over medium high heat and bring to boil. Reduce to medium heat, skim off foam, and cover saucepan with lid. Continue boiling potatoes until fork tender. Drain off all water. Place potatoes back on burner with low heat. Shake pan to dry up any remaining water.
- Place potatoes in mixer bowl, or, if using a portable mixer leave in saucepan. Add salt and pepper to taste and butter: begin to mash potatoes to break up lumps. Continue beating until lumps are no longer visible. Add cream cheese, sour cream and chives, if using and allow to whip until smooth and creamy.
- Place potatoes in heated crock pot and keep warm. Crock pot should be set on low. Makes 12 servings. Enjoy!
- Note: Sometimes your potatoes may cook up drier, or moister, in which case you would adjust the butter, cream cheese and sour cream. They should be very creamy. Delicious!
Transcript
The transcript from this program is not available.
where can one buy Arlenes cookbooks.
Hi Mark! Arlene’s cookbooks are no longer available, but we’ll continue to post recipes here on the website! If new books are printed, we’ll announce it on our facebook page. Thanks for being part of the At Home family!
love watching Arlene
love watching Arlene
shes wonderful and very missed
loved Arlene and Paul miss them. loving God and each other
I miss Arlene and Paul Williams. so loving and God Christians. I am thankful for all the many years of watching them
Proverbs 10:7 the memory of the just is blessed. . . 2 Corinthians 6:10 as sorrowful yet always rejoicing. . . I found At Home during a very painful time in my life. Over the years the show has been a source of comfort, smiles, and encouragement to keep looking to Jesus no matter what. Arlene and Paul were beautiful witnesses for Christ. Thanks for keeping the precious memories available for others to see. God bless all of you.
Thank you so much for the kind words! And thank you for being a part of our “At Home Family.” It’s amazing how God is still using Arlene’s work to touch peoples’ lives.