ALONG THE MISSISSIPPI: INCREDIBLY EASY SUNDAY DINNER POT ROAST

Sunday dinner is an old Southern tradition born from the love of good food and cherished relationships. Seated at the Sunday dinner table was everyone from cousins to the preacher, and there was always room for one more!

If I close my eyes, I can still hear the laughter of the women floating from my Grandmother's kitchen, as overflowing platters were made ready for the dinner table. Their laughter will forever be manna for my soul, just as Grandmother's pot roast will forever be one of my favorite dishes.

The massive wood table that filled my Grandmother's kitchen had a children's bench, built a speck wider and higher than usual, making it the most special place in the world to eat. Before the eating could begin the blessing had to be said. Then, vying for your attention would be pot roast, country ham and friend chicken with all the trimmings, and the Fort Knox of desserts was shouting your name.

When not another bite could be eaten, the men retired to the front porch, while once again warm, gentle laughter filled the kitchen, and from the backyard the gilded sounds of childhood echoed. When my Daddy said the blessing, he often closed with "May this day be another good memory." Thank you, Daddy, for asking, and thank you God, for granting me so many good memories!

Incredibly Easy Sunday Dinner Pot Roast

2 tablespoons oil

3 pound beef or pork roast

10 3/4-ounce can cream of chicken or mushroom soup

1 soup can barbecue sauce (your favorite)

1 1/2 cups tomato juice

1 can (2.8-ounce) french-fried onions

salt, pepper and other seasonings to taste

Potatoes and carrots, if desired

Preheat oven to 350 degrees.

Line 9-x-13 baking pan with tin foil.

1. Add oil to heavy skillet. Over medium heat, brown both sides of roast, adding seasonings to taste.

2. Place roast in foil-lined baking pan. Set skillet with drippings aside.

3. Arrange potatoes and carrots around roast, if desired.

4. Pour cream soup, barbecue sauce and tomato juice into skillet with drippings. Over medium heat, stir until well blended.

5. Pour soup mixture over roast. Pour french-fried onions over soup mixture.

6. Cover baking pan with tin foil. Bake at 350 degrees for about two hours or until roast is tender.

Yield: 4-6 servings.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.