INSTRUCTIONS:

AS ALWAYS, IF YOU ORDERED MULTIPLE KITS PACKED TOGETHER, ADD A FEW MINUTES TO THE TIMES FOR HOT FOOD.

I'm imagining this as a 2-course affair, with the biscuits and the tomato pie being first course items, and the beef, grits, and green beans being the main course.  There's nothing wrong with serving everything together though, so follow your heart.

First, do this:

• heat your oven to 350 degrees

• grab a small mixing bowl for the green beans

• if you aren't having the biscuits today, then FREEZE them and allow to thaw before following the instructions below

• the dessert (if ordered) will be at its best today... it'll still be great tomorrow or the next day, just a little softer

SOUTHERN BISCUITS WITH ORANGE BUTTER
350 degree oven, 6-8 minutes
uses the yellowish orange butter

Remove the orange butter from the fridge at least 30 minutes before serving so that it's soft and spreadable. Place your tiny biscuits onto a foil-lined baking tray and heat in your preheated oven for 6-8 minutes, or until warm and a little crisp on the outside. Let the biscuits rest for 5 minutes, then serve warm with the orange butter.

SUMMER TOMATO PIE
room temperature (or 350 degree oven for 10ish minutes, see below)

This can be served at room temperature or warm, both have their merits. Serve it cold if you must, but the crust is a homemade all-butter crust, which means it's not nearly as delicious when cold.

If you decide to have this warm, place the slices onto a foil-lined baking tray. Heat in your preheated oven for 10ish minutes, or until the crust is crisp and the filling is starting to melt some. Serve slices on their own, or along with the biscuits.

MISSISSIPPI BRAISED BEEF
350 degree oven, 20-25 minutes for the beef, microwave for 3 minutes for the grits
uses the sliced scallions

Place the pan of beef, covered, into your preheated oven and bake for 25-35 minutes, or until the beef is warm and soft, and the gravy is bubbly around the edges. Once everything is hot, remove the pan of beef from the oven and allow it to rest, covered, for up to 10 minutes.

While the beef is heating up in the oven, warm the grits. I personally like my grits to have a soft, almost-mashed-potato texture. Some folks like them a little more liquid-y. If you are them folks then add 2-3 tablespoons of water to the grits, in their container, and stir gently. The water will soak in as you heat the grits. Microwave the grits, in their container with the lid cracked or in a covered microwave-safe bowl, on high for 2 minutes. Stir gently, then heat in the microwave for 1 more minute on high. If they aren't hot yet, give them more time in the microwave until they are. Keep covered and warm until ready to serve.

To serve, divide the hot grits into small bowls, leaving a little well in the middle. Divide the beef onto the grits using a fork, aiming at the center and leaving most of the gravy behind for the moment. If the gravy seems too thick, add 1-2 tablespoons of water and stir. Pour the gravy over the beef and grits and sprinkle the sliced scallions on top. Serve hot, preferably alongside the green beans.

GRILLED GREEN BEAN SALAD
chilled
uses the bright orange red-pepper sauce

Place the green beans into a small bowl, and add about 1/3 of the red pepper sauce to the bowl. Stir well to coat the beans, then place them into a small shareable bowl or plate. Drizzle some red pepper sauce on top (you don't have to use it all) and serve chilled, preferably alongside the beef and grits.

BANANA PUDDING (if ordered)
chilled
uses the sliced strawberries

Open the container of banana pudding, then top with the sliced strawberries. Serve chilled. This will be best today, but can easily be served for the next 2 days if you don't mind the cookies being soft.