Mom’s Beef Stroganoff

1 pound beef tenderloin or sirloin steak, — sliced 1/2″ thick
2 tablespoons butter
1/2 pound sliced mushrooms
1/2 cup minced onion
1 10 1/2 ounce — can beef broth
2 tablespoons catsup
1 clove minced garlic
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 to 4 cups hot cooked noodles

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Cut meat across the grain into 1/2 inch strips, 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion, cook until tender and remove from skillet. In same skillet brown meat. Reserve 1/3 cup beef broth and stir in remaining broth, catsup, garlic, and salt. Cover and simmer 15 minutes. Blend reserved broth and flour. Stir into meat mixture. Add mushrooms and onion. Heat to boiling stirring constantly 1 minute. Reduce heat and stir in sour cream. Serve over noodles.

Batter Fried Chicken

Fritter Batter:
1 cup milk
1 egg
4 tablespoons oil
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper

4 chicken breasts
2 chicken bouillon cubes
1/2 cup flour
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon pepper
dash thyme

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Prepare fritter batter by combining milk, egg and oil. Beat thoroughly. Sift together and add the flour, baking powder, salt and pepper. Set batter aside. Debone and cube chicken. Place chicken pieces and bouillon cubes in a large saucepan and cover with water. Bring to a boil, cover, and simmer on low heat 20 minutes. Drain through a colander. Pat dry with paper towels. Mix flour, celery salt, salt, pepper and thyme. Coat chicken with flour. Dip pieces into fritter batter with tongs. Deep fry 5-7 minutes in 360 degree oil.

Angie’s Spinach and Artichoke Dip

1 (14 ounce) can artichoke hearts, drained and chopped
1 (9 ounce) package frozen spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
1 cup mayonnaise
1 clove garlic, minced
paprika
diced roma tomato (optional)

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Combine all ingredients in a 1 quart casserole dish. Sprinkle with paprika. Bake at 325 degrees for 20-25 minutes, until bubbly. Top with diced tomatoes before serving.

Crock Pot Beef Stroganoff

3 lb beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
2 medium onions, chopped
1/2 lb sliced button mushrooms
1 (10 1/2 ounce) can beef broth
1/4 cup water
1 1/2 cups sour cream
1/4 cup flour

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Trim all excess fat from steak and cut meat into 1/2 inch cubes. Combine 1/2 cup flour, salt, peper and dry mustard. Toss with steak and place mixture into crock pot. Top with onions and mushrooms. Add beef broth and water, cover and cook on low for 8-10 hours. Before serving, combine sour cream and 1/4 cup flour. Stir into crock pot. Serve stroganoff over rice or noodles.

Succotash

1 pound boneless pork chops (or chicken breasts)
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons oil
1/2 cup onion, chopped
1/4 cup water
1 cup frozen lima beans
1 cup frozen corn
1 tablespoon parsley (fresh)
1/4 teaspoon salt

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Rub chops (or chicken) with dry mustard and pepper. Heat oil medium high and add pork chops and cook until brown on one side, turn meat and add onions Cook, stirring onions until chop is brown on other side. Add water. Cover and cook over low heat 20-30 minutes until chops are tender. Add beans, corn, parsley and salt. Increase heat to medium high. Cover and cook 5-10 minutes, until vegetables begin to brown.

Crock Pot Spinach and Artichoke Dip

2 8 ounce pkgs cream cheese
3/4 cup half and half
1 T. minced onion
1 clove minced garlic
1/2 cup Parmesan cheese
1 10 oz bag frozen spinach, thawed and well drained
1 13 oz can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded (or mozzarella)
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Combine and cook in small crock pot on low for 2 hours.

Green Chile Corn Dip

1 lb jack cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1/2 cup creamed corn
1/2 cup fresh or frozen corn kernels
1 (4 ounce) can green chilies
2 cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon sun dried tomatoes, reconstituted and finely chopped (optional)

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Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.

Crock Pot Artichoke Cheese Dip

1 lb mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1 cup artichoke hearts, drained and chopped
1 red pepper, seeded and finely chopped (or substitute one small jar pimentos)
2 cloves garlic, minced

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Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.

Blueberry Fluff

1 large box red Jell-o or 2 small boxes red Jell-o
Or Blueberry flavored Jell-o
1 can crushed pineapple – drain & reserve the juice
1 can blueberries – drain & reserve the juice
(usually found on the top shelf of the fruit
section in the grocery store)
1 small container Cool Whip

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Follow the Jell-o directions on box for the hot water. Use the juice from
the fruits for the cold water. If short, add water to make the directed
amount of cold water. Add pineapple and blueberries. Refrigerate until
set. With a whisk, stir Jell-o. Fold in Cool Whip. Enjoy!

Payday Bars

1 (16) oz. jar dry roasted peanuts
1 can sweetened condensed milk
1/2 c butter
1 bag peanut butter chips
2 c. mini marshmallows
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Put 2/3 of jar of peanuts in a well buttered 9×13 pan. Melt the butter, chips, and milk. Stir in marshmallows. Do not let them melt. Spread on top of peanuts in pan. Top with remaining peanuts. Cool before cutting.