Beef Stroganoff

Another great family recipe from my friend, Jamie Henderson Swensen. This is one of my favorite recipes, I have received over the last month to post. My husband loves it too. Just add a nice green salad and some French Bread and you have a nice meal. Great for a cool Fall evening meal, and sure to become a favorite of yours too.

1. 1lb. 1/4-1/2 inch thick round steak( I use about a lb. and a half as my husband likes lots of meat!!) You can also use good quality stew meat- 1 1/2 lbs.
2. 2/3 cup water
3. 1 cup sour cream
4. 1 8oz. pkg. cream cheese
5. 8 oz. fresh mushrooms, sliced or 1 small can sliced mushrooms
6. 1 pkg. dry onion soup mix
7. 1 pkg. cooked egg noodles
8. 1 TBLS. flour

Slice steak to desire thickness( strips or chunks, I prefer strips). Brown in skillet in 2 TBLS. oil. Add water, fresh mushrooms or undrained canned mushrooms, and soup mix. Heat to boiling. Blend sour cream, cream cheese, and flour in bowl and add to meat mixture. Simmer for 15 minutes.( I added a TBLS. or 2 of cooking sherry to this and really liked that taste too) Serve over hot noodles. Serves 4.

Layered Salmon Loaf

Wonderful dinner dish form my little friend, Jamie Henderson Swensen(who I babysat), here in Colorado City. She is a mom herself now, and sent me 4 great recipes to share. Since I love salmon croquettes, knew I was going to like this one. Hope you and your family enjoy it too. Thanks, Jamie...

1. 1 1lb. can Salmon
2. 3/4 cup Herb seasoned stuffing mix(such as Pepperidge Farm)
3. 1 Egg
4. 2 TBLS. Milk
5. 2 TBLS. grated onion
6. 1 TBLS. Lemon Juice
7. 1 TBLS. Chopped Parsley
8. Salt and pepper to taste
9. 2 TBLS. Butter
10. 1/4 cup Chopped Celery
11. 1/4 cup Chopped Green Pepper
12. 1/4 cup Chopped Carrots(if desired)
13. 1 TBLS. Flour
14. 1- 1/3 cups cooked Rice
15. 1/2 cup Shredded Swiss Cheese
16. Bread Crumbs, if desired

Preheat oven to 350 degrees. Drain and flake Salmon, reserving 1/4 cup of the fluid. Combine Salmon, stuffing mix, egg, onion, lemon juice, parsley, salt and pepper. Spread 1/2 salmon mixture in greased loaf pan. Melt butter in medium pan over moderate heat. Add celery, green pepper and carrots, cook for 2 minutes. Blend in Flour. Cook a few minutes over moderate heat, stirring. Add reserved 1/4 cup salmon liquid to pan. Continue cooking, stirring constantly until smooth and thickened. Add cooked rice and cheese. Mix lightly but thoroughly. Spread rice mixture over salmon in pan. Top with remaining salmon mixture. Sprinkle breadcrumbs over the top, if desired. Bake uncovered in 350 degree oven for 50 minutes, or until set. Serves 6.

Betty's Cheesecakes

A very dear friend of mine, gave me this recipe many years ago. She is one of the best cooks ever and mother-in-law to one of my best friends. These are individual cheesecakes and one of my most requested dessert recipes. They travel well and are easy to eat. I always take them to 4th of July picnics(2 this year) and they are festive and nice for the holidays too. You can use any kind of topping you like, I prefer cherry and blueberry, or you can make your own out of fresh fruit(I've used fresh peaches before and they were good.) This makes exactly 2 dozen and most people can't eat only one so you may want 2 batches. Bon Appetit!!

1. 3 - 8 oz. pkgs. cream cheese


2. 5 Eggs


3. 1 1/2 teaspoons vanilla (preferably Mexican)


4. 1 cup sugar

Filling:

1. 1 cup sour cream


2. 1/2 cup sugar

Topping:

1. Can or cans of fruit pie filling of your choice, I use cherry and blueberry. 2 cans will do 48 cheesecakes or 2 batches.

Preheat oven to 350 degrees and line 24 cupcake pans with foil cupcake papers. Combine the cream cheese, eggs, vanilla sugar in a large bowl and beat with mixer until very smooth, creamy and no lumps. Fill cupcakes 2/3 full. Bake at 350 degree for 45 minutes on middle rack. Remove from oven and let rest for 3 or 4 minutes.

Meanwhile combine the sour cream and sugar in a small bowl. After the centers have rested and fallen slightly, put 1 teaspoon of filling in each cupcake, on top of baked portion. Return to oven and bake 10 minutes more. Let cool. When cool, top each cheesecake with a TBLS. or so of pie fillng and refrigerate until serving. THE VERY BEST!!!!

Rich Coffee Cake

This was served at my quilt group recently, by my friend Janet Bauer. It is fabulous!!! You won't have one slice left, I assure you. I am not a chocoholic, but the chocolate drizzle just makes it perfect. Fall is in the air and the holidays; this is definitely a holiday worthy coffee cake. Another recipe from the wonderful "Taste of Home" magazine...

1. 1 cup butter, softened


2. 2 cups sugar


3. 2 Eggs


4. 2 cups unbleached flour( I prefer King Arthur or Pillsbury)


5. 1 1/2 teaspoons baking powder


6. 1/2 teaspoon salt


7. 1 cup (8 ounces) sour cream


8. 1/2 teaspoon vanilla extract

TOPPING:

1. 1 cup chopped pecans


2. 2 TBLS. sugar


3. 1 teaspoon cinnamon

Chocolate Glaze:

1. 1/2 cup semisweet chocolate chips


2. 1/4 cup butter, cubed

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients.

Combine topping ingredients; sprinkle 2 TBLS. into a greased and floured 10 inch tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter: stir until smooth. Spoon half of the batter over the topping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with the remaining topping.

Bake at 350 degrees for 60-70 minutes or until toothpick inserted near the center of the cake, comes out clean. Cool for 10 minutes before removing from the pan to a wire rack. Warm remaining glaze; drizzle over coffee cake. Serve warm, if desired. Yield: 12 servings

Scrumptious Flag Cake

Absolutely love this cake and I have had sooo many requests since I made it for the Big 4th of July picnic, that I wanted to get it up. Many of the folks had taken pictures and wanted to have the recipe too. It is from "Barefoot Contessa Family Style" and is just overflowing with butter and cream cheese and lots of good things. Had to remember how to use my pastry bag and attachments and need more work, but it turned out quite festive and was enjoyed by all and I had to hide a piece to take home, so know it was well received. One thing, you need a large 18x12x1-1/2 inch cake pan. I found them at the Wilton Cake website and ordered from there. Maybe make it for Labor Day??? So Fun!!!

CAKE:

1. 2 1/4 sticks unsalted butter, at room temperature (I used 1/2 cup butter flavor Crisco at high altitude)


2. 3 cups sugar (cut down to 2 3/4 at high altitude)


3. 6 extra-large eggs, at room temperature


4. 1 cup Sour Cream, at room temperature


5. 1 1/2 teaspoons Mexican vanilla or pure vanilla extract


6. 3 cups unbleached flour(I like King Arthur or Pillsbury)


7. 1/3 cup cornstarch


8. 1 teaspoon Kosher salt


9. 1 teaspoon baking powder

For the Icing:

1. 1 pound(4 sticks) unsalted butter, at room temperature


2. 3 -8oz. pkgs. cream cheese, at room temperature


3. 1 pound powdered sugar( I added another 1/2 cup or so, thought it was too runny)


4. 1 1/2 teaspoons Mexican vanilla or vanilla extract


5. 2 half-pints blueberries


6. 3 half pints raspberries

Preheat oven to 350 degrees. Butter and flour an 18x12x1 1/2 inch cake sheet pan(see above).

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing until smooth. Spread 3/4 of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag with lg. star tip and pipe 2 rows of icing below raspberiies. Alternate rows of icing with raspberries until flag is complete. Pipe stars on top of the blueberries. WA-la a 4th of July centerpiece!

Ann's yummy Potato Salad

Since it is picnic season and I have had many requests for this recipe. Decided to post it. I have combined a couple of my old potato salad recipes over time and this is what I came up with for cookouts and such. It is hard to beat a good potato salad at a picnic!! Be sure and try my baked bean recipe too. Serves a lot also.

1. 8 medium potatoes
2. 1/4 cup red onion, finely chopped(sometimes I will use Sweet Vidalias or Walla-Walla's when they are in season)
3. 1 teaspoon salt
4. 1/8 teaspoon pepper
5. 1/3 cup Italian salad dressing
6. 1/2- 3/4 cup mayonnaise(not Miracle Whip)
7. 1/2 cup celery, chopped
8. 4 hard boiled eggs, chopped
9. 1 teaspoon celery seed
10. 2 teaspoons prepared mustard

Peel and cut potatoes into cubes, place in large pan, cover with water and add some salt to water. Cook until tender, drain and cool. Combine cooled potatoes with onion, 1 teaspoon salt and pepper. Add Italian dressing, cover and refrigerate at 3 hours but overnight is better. Just before serving, add mayonnaise, mustard, eggs, celery and celery seed. Mix well. Refrigerate until using. Garnish with fresh parsley and more chopped eggs, if desired. Happy Picnicking!!!!!

Tarragon Chicken Salad

I originally got this recipe from "The Martha Stewart Cookbook". It was the first time I had found a recipe for chicken salad where you cook the chicken on a bed of herbs. Since I grow my own herbs, it seemed like a nifty way to infuse the chicken with more flavor. Boy does it!! I've made some changes over the years, and I have included those. In the photo, you will see the chicken salad served with my homemade croutons which are included on this baking site. Chicken Salad is wonderful with fresh fruit and homemade rolls(lots of recipes on my site).

1. 1 onion, sliced thin


2. Fresh herbs, use a combination and I cut large sprigs to line my Pyrex baking dish. This last time I used parsley, sage, tarragon, thyme, and oregano. I also sometimes add rosemary and or bay leaves


3. 8 whole chicken breasts( I also use chicken breast filets without skin)


4. Juice of 1 lemon


5. Kosher salt and freshly ground pepper(I like to use seasoned salt on mine for more flavor and Lawrey's seasoned pepper)


6. 2 TBLS. chopped Fresh Tarragon


7. 1/2 cup sour cream(I use about 2/3 cup to 3/4 cup)


8. 1/2 cup mayonnaise( NOT Miracle Whip, use real mayo or Lite Mayo, I also use 2/3 cup to 3/4 cup)


9. 2 cups finely chopped celery


10. 1 cup toasted chopped pecans or toasted chopped almonds (the original recipe calls for 1 1/2 cups chopped pecans but I prefer them toasted(much more flavor) and not so many, I also like almonds in this so added) NUTS are OPTIONAL


11. 2 hard boiled eggs, chopped (this is my addition also, you can not use eggs if you don't want them)

Preheat oven to 375 degrees. Butter a baking pan or pans very generously(Use butter not spray). Scatter onion slices and herbs in the pan and lay the halved breasts on top, skin side up, in a single layer. Sprinkle with lemon juice and salt and pepper. Roast for 40-45 minutes or until done. Do not overcook. Cool

Remove the skin and bones from meat and cut or shred into small cubes or slivers. Put in a bowl and mix with salt and pepper to taste and add 2 TBLS. tarragon. Add celery and chopped eggs.

Mix sour cream and mayonnaise together and stir into chicken a little at a time until creamy. Mix in more sour cream and mayo if necessary. Taste for seasoning and add chopped nuts, if desired. To serve, spoon chicken salad onto a bed of lettuce with cucumbers, tomatoes, etc. or spoon into a hollowed out tomato. Serve on cantaloupe slices or in a hollowed out cantaloupe. Top with homemade croutons.