Stroganoff Stew

I had a hankering for stroganoff, but as the snow was falling, I also wanted a pot of something on the stove, so there is now Stroganoff Stew.

4 Tbs Butter
1 1/2 pounds thinly sliced Sirloin Steak
1 large Onion sliced
8 oz. Mushrooms sliced
2 cloves of Garlic minced
1/3 cup Worcestershire Sauce
1/4 cup grated Horseradish
1 quart Beef stock
1 quart canned Green Beans
1 1/2 cups Rice
1 quart Water
Salt & Pepper
Sour Cream

In 8 quart stock pot saute onion slices in 2 Tbs. butter.  When onions are translucent, remove, add garlic, the rest of the butter and steak slices.  When steak slices are just browned add worcestershire sauce and horseradish.  Simmer 10 minutes, stir to prevent sticking.  Add onions, mushrooms and beef stock.  Simmer 30-45 minutes.  Add rice and water with salt.  May need more water as the rice cooks, but maintain a thick broth.  When rice is just about done.  20-30 minutes, add green beans and salt and pepper to taste.  Simmer 5-10 minutes.  Serve hot with a dollop of sour cream or stir sour cream into each bowl before serving.        

Game Day Dip

There's still time!

2 lb. ground beef, browned and drained
1 1/2 lb cream cheese (in pieces)
1/2 lb block of colby or mild cheddar (grated)
1 green pepper, diced
1 small onion, diced
1 jalapeno diced (more or less according to taste)
1 can diced tomatoes

Mix all ingredients together in crock pot, stir until cheese is melted.  Set on low, serve with favorite tortilla chips.

Chicken Lombardy

                        This is not my recipe . . . and I cannot find a name to give proper credit

This is the Chicken Lombardy I baked last night. Here's the original recipe. This recipe is now YOUR recipe. Make any type of changes you like. Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.

  Ingredients:

8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

Chocolate Peanutbutter Bars

I found myself needing a dessert, but unsure, so when in doubt  . . . get experimental!  This is basically 1 of every ingredient, so it's easy to remember.
Preheat oven to 350°


1 stick of butter softened
1 cup peanut butter
1 egg
1 cup brown sugar

Cream above ingredients

1 cup flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix dry ingredients into creamed ingredients

1 package milk chocolate morsels.

Stir half package into dough.
Spread dough on cookie sheet, covering standard cookie sheet completely.  Spread thinly, as it will rise . . .

Once dough is spread and covers cookie sheet, sprinkle remaining half package of chocolate morsels on dough.

Bake for 15-20 minutes.  Allow to cool then cut into squares.

Rice Pudding

Sometimes rice pudding just hits the spot!

1/2 cup rice

1 and 1/2 cups whole milk

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1/2 cup sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

pinch of ground cloves

Place all ingredients in a small saucepan over medium heat. Bring to simmer and cook, stirring occasionally, just until rice is tender, about 25 to 35 minutes.
Garnish with a dash of nutmeg

Lazy Girl Cheesecake

My parents brought me several bags of frozen cherries.  The other night, when I opened the freezer door, things began hitting the floor . . . In trying to get the bags back in, the avalanche began again, so, I closed the door and walked away for just a moment to gain perspective.  Clearly the freezer doesn't need to be so full, but I hit overload with deer, etc. and now that I've sent some meat home with my daughter and granddaughter it's time to rearrange again, but . . . I got an idea.

Since a bag of cherries had crashed to the floor as well as two packages of cream cheese, it was time for an experiment.  I used to make wonderful New York Style Cheesecake.  I didn't want a project so involved, so . . . Here is what I did.

I set out the cherries and cream cheese to thaw.  Already two problems solved.  The freezer door was closed and the products on the counter couldn't be worked with until morning.

The recipe is short.
1 cup graham cracker crumbs
1 1/2 cups cherries (not sweet, but not too tart)
1/3 cup sugar
2 8 oz. packages of cream cheese
2 eggs
2/3 cup sugar

Preheat oven to 325°
In medium mixing bowl, blend together cream cheese, eggs, and 2/3 cup sugar, stir until creamy and set aside.

In a 9 X 9 baking pan sprinkle 1/2 cup crumbs.  Spread the cherries out on the crumbs and sprinkle the 1/3 cup sugar over the cherries.  Scatter the rest of the crumbs over the cherries and sugar.  Pour cream cheese mixture over that.  Bake @ 325° for 40 minutes.  Allow to cool, then refrigerate.

Cabbage Stew

                                          Contributed by Terrie Carpenter

BROWN:
*2 Pounds thinly sliced or ground turkey sausage with 

*1 Green pepper, diced large.
*1 Large onion
*Cloves of garlic to taste (I use 3)
*2 TBS Coconut oil.
Brown until sausage is done.


ADD:
*1 pound carrots, sliced like you like them
*Small head of cabbage, chopped in bite-sized pieces
*Handful of fresh parsley, torn small
*Cook about 20 more minutes, stirring frequently

ADD:
*4 cups diced tomato ( if using canned, also add juice)
*Beef stock to desired juiciness of broth

CONTINUE to cook until carrots don't crunch. On med-low, this takes about two hours. Add broth as desired or needed. Then...
ADD:
*6 medium potatoes, diced bite-sized
*Optional:
*2 cups corn
The longer this cooks, the better it tastes! I often transfer it to a crock-pot for an all-day cooking. It's wonderful served shredded cheddar on top and with a hot crusty bread on the side!