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GRANDMA LYN'S
BEEF STROGANOFF
1 to 1-1/2 pounds round steak
flour, salt, pepper, and butter
1/2 cup minced onions
6-ounce can mushrooms
1 can Golden Mushroom soup
1 to 2 tablespoons catsup
1/2 teaspoon Kitchen Bouquet
8 ounces (1 cup) sour cream
About 10 ounces wide noodles
Cut meat into small strips about 1/2 inch by 2 inches.  Pound flour, salt,
and pepper mixture into meat lightly, or toss to coat.  Brown quickly in
butter in skillet, push to one side.  Saute onion until golden, add mushrooms,
saute.  Add next 3 ingredients, mix and simmer until thickened slightly,
      about 15-20 minutes, stirring occasionally.  Cook noodles as directed on package.  Just before serving, stir in sour cream and heat gently (do
  not let boil or sour cream may curdle).  Serve over cooked noodles.
(Grandma Lyn put this recipe together many years ago after
reading several Stroganoff recipes which just didn't seem
quite right.  It has been a family favorite ever since.)
CHERRY SALAD SUPREME
3-ounce box raspberry Jello
21-ounce can cherry pie filling
3-ounce box lemon Jello
3-ounce package cream cheese
1/3 cup mayonnaise
1 cup crushed pineapple, undrained
1/2 cup whipping cream
1 cup miniature marshmallows
2 tablespoons chopped nuts
Dissolve raspberry Jello in 1 cup boiling water, stir in pie filling.
Pour into 9x9x2-inch dish, chill until partially set.  Dissolve
lemon Jello in 1 cup boiling water.  Beat together cream cheese
and mayonnaise.  Gradually add lemon Jello.  Stir in pineapple
with juice.  Whip cream and fold into lemon mixture with
marshmallows.  Spread atop cherry layer, sprinkle with nuts,
and chill until set.  Cut into 9 squares or 12 rectangles and
serve on a lettuce leaf.  
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