LINK TO BUY THE BOOK
Beef
Stroganoff
This was a favorite of all and we
encouraged Mom to make it often.
2
lbs lean round steak
4
T butter
½
lb mushrooms
½
C tomato juice*
1
clove garlic peeled and crushed
Pepper
2
tsp salt
1
C mushroom soup
1
C sour cream
Trim
all fat from beef.
Cut
meat into strips, about 3” long and 1” wide; set to one side.
In
a sauté pan, melt 2 T butter, add mushrooms, sauté until golden brown.
Remove
mushrooms from pan; set aside.
Melt
remaining butter in pan.
Add
meat and cook, stirring constantly for about four minutes.
Add
tomato juice and garlic
Simmer
(with lid partly open) until meat is tender and done. (*Note: Additional tomato
juice may well be required in order to simmer the meat sufficiently).
Add
mushrooms, seasoning, and soup. Heat thoroughly.
Stir
in sour cream — just before serving.
Easter
Egg Nests
Know why this one was made — 3
Musketeers was one of Mom’s favorite candy bars (Cup of Gold being her very
favorite).
6
— (“3 Musketeer”) candy bars
2
T milk
4
C cereal flakes
1
C shredded coconut
Tinted
coconut and candy eggs
Soften
candy bars with milk over hot water.
Remove
candy from stove, stirring until smooth.
Combine
cereal and coconut in a bowl.
Fold
in candy mixture with rubber spatula.
Shape
into nests approximately 2½ - 3 inch in diameter with moistened hands.
After
set, fill with tinted coconut and candy eggs.
Yield:
12 nests
