Paula Dean's Beef Stroganoff

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning (recipe follows )
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups

Paula Dean's Mac & Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Asian Sauce

3 Tbs plain greek-style yogurt or sour cream
2 Tbs mayonnaise
1 Tbs brown sugar
1 Tbs soy sauce
1 tsp dijon mustard
1/2 tsp sesame oil
1/4 tsp chili sauce

Combine ingredients in a small bowl.

Hummus (Courtesy of Cathy Arnold, Heidelberg)

2 cans garbanzo beans, drained and rinsed
1/2 cup water
2 Tbs lemon juice
4 Tbs tahini (sesame seed paste)
2 Tbs olive oil
2 large cloves garlic, pressed or finely chopped
Salt and pepper to taste

Combine beans and water in food processor, blend. Blend in lemon juice, tahini and olive oil. Press the garlic over the paste, mix. Add salt and pepper.

Taco Soup

1 small can Beef Broth
2 small cans kidney beans (or 1 large can)
2 cans Cream of Potato Soup
1 lb. ground beef
1 taco seasoning packet
3-4 diced carrots
1 (16oz) can tomato sauce
1 (16 oz) can water

• Brown ground beef & drain
• Cook carrots in boiling water until slightly tender, drain


• Add all ingredients in a crock pot ( I usually do it in this order for ease in mixing):
1. water, seasoning, broth
2. tomato sauce, soup
3. ground beef, carrots, kidney beans

• Cook 4 hrs. on high or 6 hrs. on low
• Serve hot over corn chips (Fritos are good!), garnish with shredded cheddar cheese

WILL HAVE A SOUPY CONSISTENCY

Apple Dip

1 block cream cheese (8 oz)
1/3 cup brown sugar
1/3 cup white sugar
Caramel
Heath bar bits

Cream together the sugars and cream cheese until it's not grainy (you know, you can't feel the sugar when you taste it)

Pour the mixture into a bowl and make a "well in the middle" with a spoon.

Pour caramel syrup into the well (I like the stuff in the jar, not the squeeze bottle)

Sprinkle crushed heath bar around the edge.

Frog Eye Salad

1 Cup sugar
2 T. flour
2 ½ tsp salt
1 ¾ C pineapple juice (I use the juice drained from the cans)
2 eggs, beaten
1 T. lemon juice
3 qts. Water
1 T cooking oil
1 package (16 oz) Acini de Pepe pasta
3 cans mandarin oranges, drained
2 cans pineapple chunks, drained
1 can crushed pineapple, drained
1 carton (9 oz.) non dairy whipped topping
1 cup miniature marshmallows



Combine sugar, flour and ½ tsp. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining two tsps salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acici de Pepe is done. Drain pasta, rinse with water, drain again and cool to room temperature. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in air tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. Makes 25 servings.

Thanks Leslie for this one.

Grandmas Orange Syrup

1 sm can oj concentrate (1/2 can large can)
1/2 cup butter
1 cup sugar

boil together on the stove