Archive for Nana’s Recipe Box
Mom’s Beef Stroganoff
Posted by: | CommentsOne of my husband’s favorite meals is beef stroganoff. Like most everything else I cook, I use my mom’s recipe. When the boys were younger they weren’t fond of stroganoff, but that changed. I made it tonight and Bill had to go to a meeting. “I’ll eat when I get back home,” he said.
Not a good idea when there are so many boys around. If I hadn’t hid him a plate in the microwave he wouldn’t have gotten any!
What to buy at the store…
one package wide egg noodles
two or three large sirloin steaks boneless (it takes this for a large family, a smaller one could use less)
one can mushroom soup
one large carton of sour cream (I use fat free)
one package dry onion soup mix
What you do….
Brown your steak and chop into bite sizes
put it in cast iron skillet, sprinkle dry onion soup mix and then pour can of mushroom soup over meat
Cover with alumninum foil and put in oven on 350
bake 45 minutes
Boil noodles and drain
Take skillet out of oven and set on stove eye on medium
Add sour cream and stir and mix it all up
When it’s mixed well and bubbled a little spoon over noodles
Feeds four normal people….I have to add more and then hide a plate in the microwave because I feed an army!
I served it tonight with garlic bread and broccoli and cheese
Nana’s Recipe Box
Posted by: | CommentsIt’s been awhile since I posted a recipe so I thought I would share a new favorite with you. Like most of you I am usually in a rush and I like things that are quick and easy to make. I also love casseroles! Remember, I feed a lot of guys at this house and the word “casserole” has them rolling their eyes and hopping in the car to sneak out to Micky D’s…usually. This casserole they actually like. Hope your family enjoys it too!
Chicken and Broccoli Casserole
1 can cream of mushroom soup
1 can cream of chicken soup
1/3 c. mayonnaise
1 tbsp. lemon juice
Grated onion to taste (optional)
1 (10 oz.) pkg. chopped broccoli, thawed and drained
1 to 1 1/2 c. grated cheese (Longhorn)
1/2 c. fine bread crumbs
Cook chicken pieces by boiling and then lower to a simmer for about 35 minutes. Remove skin (if there is any) and chop into bite size pieces. Put chicken in bottom of 9 by 12 inch casserole dish. Combine soups, mayo, lemon juice and onion in bowl. Pour this over chicken. Then spread broccoli as the third layer. Top with cheese and bread crumbs.
Bake uncovered at 350 for 50 to 55 minutes.
Nana’s vegetable soup
Posted by: | CommentsIt’s cold and rainy outside and my daughter just called and asked for my vegetable soup recipe. It’s sounding pretty good to me me too, so I may just make some for supper. Here’s how I make it.
Ingredients
Left over roast and roast gravy or 1 large package of stew meat
One package dry onion soup mix
three or four potatoes
three or four carrots
package of frozen veggies
three or four cans tomato sauce
salt, pepper, oregano
What to do-
Brown stew pieces or cut up roast (the roast is better but stew pieces work)
combine tomato sauce, meat, dry onion soup mix and simmer on stove
Peel and slice potatoes and carrots. chop them up and put in mixture
Simmer until it bubbles, add oregano, salt and pepper
Turn down heat to medium and add package of frozen veggies
simmer some more and taste to see if it needs more salt or pepper
When potatoes and carrots stick tender it’s done
We like it with bread sticks but crackers work too.
May your stuffing be tasty
Posted by: | CommentsThanksgiving Wishes for you
May your stuffing be tasty,
May your turkey be plump,
May your potatoes and gravy have nary a lump,
May your yams be delicious and your pies take the prize,
and may your Thanksgiving dinner stay off your thighs!
A friend shared this poem with me and I just had to share it with you. Extra calories don’t go to my thighs, they go to my stomach. But hey, they gotta go somewhere, right?
Abby was here last night and we tried out a new recipe that’s sure to add more than just a few calories but boy is it yummy.
Putting nuts on the cookie bars
We had these last Sunday night at a Thanksgiving dinner before church. My good friend Cherie made them and after I ate one I new I had to have the recipe. The recipe doesn’t call for semi-sweet chocolate chips but we added some anyway, just because we love chocolate.
Neiman Marcus Brownies
Butter Pecan Cake Mix (When I went to the store they were out of butter pecan mix so I used Carmel cake mix and it was just as good)
1 stick melted margarine
1 egg
Mix and spread in the bottom or a greased 9X13 pan
1 8oz pkg cream cheese (softened)
1 stick margarine (softened)
2 eggs
Cream together
Add 1 box powdered sugar
pour over cake mix, sprinkle with 1 1/2 cup of pecans.
Bake at 300 degrees for about 55 minutes. The edges will start to brown, but the center will still be a little jiggly.
It’s better to let them cool for awhile before you eat them but I had a house full of boys last night and they couldn’t wait.
Have a great day and remember, holiday calories don’t count!
Over the river and through the woods to grandmother’s house we go…
Posted by: | CommentsI suppose every family has Thanksgiving traditions and special recipes that are passed down from one generation to the next. If you asked any of my children to name their favorite Thanksgiving food I feel pretty sure they would each pick Grandma Layne’s dressing balls.
Every year for as long as I can remember she made the dressing and the gravy. My cousin Sarah and I finally realized that Grandma would not be around forever and Sarah was assigned an apprenticeship. She was to be Grandma Layne’s assistant and learn how to carry on the tradition.
Mom always did the meats, so I am the turkey and ham woman. Sarah makes the dressing balls. Sarah’s task was harder because Grandma never made it the exact same way and she never wrote the recipe down. But by being her assistant Sarah was able to copy the main ingredients and I’m glad to report that our families still fight over how many dressing balls you are allowed to eat.
I would gladly share the recipe here with you if I knew it, but I don’t. I just pour gravy over them and eat them.
Sarah, if you read this and send me the recipe I’ll gladly add at the bottom of this post!
Recipe-Sarah finally gave in and gave up the recipe!
9 cups biscuit crumbs
3 cups corn bread crumbs
1 large onion, chopped finely
1 cup celery, chopped finely
1 T. poultry seasoning
1/2 T. sage
2 eggs, slightly beaten
Lots of chicken broth–until mixture is gooey, sticky but not runny
Salt and Pepper to taste
Crumble all biscuit and corn bread (We always use homemade bread and I put mine in a food processor). Measure after they are crumbled. Add chopped onion, celery, poultry seasoning, sage, salt, and pepper. Mix well. Heat broth to a simmer. Pour into the bread crumb mixture and mix well. It will take more broth than you think. Add enough so that it can stirred easily. Taste and add more seasonings to get the taste you desire. After you are happy with the taste, add the beaten eggs and mix well. Make sure to taste before adding the eggs! Heat oven to 400 degrees. Roll into golf ball size balls and place on greased sheet pan. Bake until golden brown. About 20 minutes.
Best served with turkey gravy over them!
Comfort food-Mom’s lasagna
Posted by: | CommentsMy nephew, Price, loves my lasagna. So when he has a really bad day (failed his driver’s test) or a really good one (He blew the top out of ACT test) I make him some lasagna. The rest of my family loves it too, just not as much as Price.
It’s not actually “my lasagna.” Mom taught me how to make it and I’ve made it so often I can practically make it blindfolded with one spatula tied behind my back. Mom and dad got married when she was only sixteen years old and she always regretted not going to college. She waited until my brother and I were both in school and then enrolled. The closest campus was an hour away and going to class, studying and raising a family was not easy. During those years mom looked for quick, easy recipes that appealed to us. I’m not sure who gave her the lasagna recipe but from the beginning it was a winner. It’s easy, tastes great (just ask Price) and takes only 30 minutes to bake.
Mom’s Lasagna
Ingredients
One box lasagna noodles
One large container low fat cottage cheese
Two eggs
Black Pepper
3 packages shredded mozzerella cheese
2 lb. ground beef
2 cans Hunts or Ragu spaghetti sauce with meat
Instructions
Brown beef, drain, add two cans of Hunt’s spaghetti sauce with meat, bring to bubble, set aside
Prepare noodles according to package
In a mixing bowl mix two eggs, cottage cheese and lots of black pepper
In lasagna pan alternate layers of meat, cottage cheese mixture, noodles, mozzerella cheese
Repeat layers.
Bake at 350 for 30 minutes
My three lasagna loving nephews, Thomas (left) Jackson (middle) Price (right)
