Tuesday, May 28, 2013
Friday, May 24, 2013
My other Granny used to make Beef Stroganoff, and pour it over potatoes and noodles. So this was my young version.
Today it's a little more sophisticated, adding onion and garlic, steak. Sauce and Worcestershire sauce.
1 Lb ground beef
1/2 med onion
1 4 oz can of sliced mushrooms
1 Tbl garlic powder
1 Tbl steak sauce
1 Tbl Worcestershire
1 Tbl vinegar
1 can cream of mushroom soup
1/2 cup light sour cream
Brown the ground beef. Add salt and pepper, garlic powder, steak sauce, soup, mushrooms - including the juice, and Worcestershire. Let simmer while the noodles boil.
Fill a 2 quart sauce pan about 2/3 full of water, and bring to a boil. Add salt and 3 cups of noodles. I like rotini or egg noodles. Cook 8 minutes.
When the noodles are cooked, drain the water. Add the sour cream to the meat and mushrooms. Fold in well.
Serve over the hot noodles. Enjoy.
Thursday, May 23, 2013
Lunch with a cousin. It's called That Lebanese Place. It is in Springfield, Missouri in the historic district.
We lunched there last Saturday with cousin Jean. She is a kick.
So she took us, yours truly and the curmgeon, on a culinary journey to the middle east. Kabobs and hummus. Tabbouleh and baba ghanoush. Yum. And I'm the one who doesn't like eggplant.
This was a feast for the sences. Everything was so good. The ingredients tasted fresh and lovingly prepared.
If I am back that way. It will definitely be a stop over.
Oh, don't forget the baklava!
1 Can chick peas or white beans
1/3 Cup tahini (sesame paste)
3 cloves garlic
Drain the beans, but reserve the liquid. Add the garlic. Mash or blend well. I use a stick blender. Fold in the tahini, lemon juice and olive oil. If it is too think add some of reserve liquid. Salt to taste.
Before serving drizzle a little more olive oil and paprika.
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