Beef Stroganoff

Daddy even obliges me by eating this ... around the mushrooms of course!

1 1/2# beef tenderloin or sirloin steak, sliced 1/2" thick
2 T. butter
1 1/2 C. beef broth
2 T. ketchup
1 tsp. salt
1 clove garlic, minced
3 C. fresh sliced mushrooms
1 medium onion, diced
3 T. flour
1 C. sour cream
Hot cooked egg noodles

Melt butter in saucepan. Cook beef in butter until brown.
Reserve 1/3 C. beef broth. Stir remaining broth, ketchup, salt, and garlic into skillet. Heat to boiling. Reduce heat, cover and simmer about 10 minutes.
Stir in mushrooms and onion. Cover and simmer 5 additional minutes.
Shake reserved broth and flour in tightly sealed container. Gradually stir into beef mixture . Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat to low.
Stir in sour cream, heat until hot.
Serve over hot buttered egg noodles.

{LDM}

Strawberry Salad

From Grandma S.

1-3oz. box strawberry Jello
1-3oz. box vanilla pudding (Cook & Serve, not instant)
1-3oz. box tapioca pudding

Mix with:
2 1/2 C. boiling water
Boil mixture until until thick. Cool.

Add:
2 C. fresh strawberries
8oz. Cool Whip

Chill well before serving.

{LDM}

Waikiki Meatballs

From Grandma G.

1.5# burger
2/3 C. cracker crumbs
1/3 C. diced onion
1 egg
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 C. milk
2 T. cornstarch
1/2 C. packed brown sugar
13oz. can pineapple tidbits, reserve juice
1 T. soy sauce
1/3 C. chopped green pepper
1/3 C. white vinegar

Mix burger, crumbs, onion, egg, salt, ginger, and milk in bowl. Shape into balls. Brown in oven @ 350* for 5 minutes.

Mix cornstarch and sugar. Stir in pineapple juice, vinegar, and soy sauce until smooth. Pour into saucepan, cooking on medium until mixture boils.

Add meatballs, pineapple, green pepper, and sauce mixture and combine in crock pot to warm through on low.

{LDM}

Buffalo Chicken Dip

From your Auntie SR.
This recipe knocked my socks off ... as buffalo wings are my favorite food of all time!

15oz. can Hormel chicken, drained
1 1/2 C. chopped celery
8oz. bottle Kraft bleu cheese dressing
8oz. cream cheese
6oz. bottle Frank's Hot Sauce
1 1/2 C. shredded cheddar cheese

Combine all ingredients in crock pot.
Cook on high for 2 hours.
Serve with tortilla chips or Frito's Scoops.

{LDM}

Mama's Chocolate Chip Cookies

Adapted from Betty Crocker.
This recipe replaces nuts with M&M's ... because plain M&M's make everything better!

3/4 C. sugar
3/4 C. packed brown sugar
1 C. butter, softened
1 tsp. vanilla
1 egg
2 1/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. plain M&M's
12oz. milk chocolate chips

Beat sugars, vanilla, and egg with mixer on medium. Stir in flour, baking soda, and salt. (Dough will be stiff).
Stir in M&M's and chocolate chips.

Drop dough by rounded teaspoons onto ungreased cookie sheet.
Bake @ 375* for 10-11 minutes or until barely browned.
Let cool 5 minutes before removing from cookie sheet to wire rack.

{LDM}

BBQ Cups

I think BBQ sauce is one of Daddy's favorite foods.

1-12oz. can refrigerated biscuits
1# hamburger, browned & drained
1 C. can niblet corn, drained
5 slices bacon, cooked & crumbled
1/2 C. BBQ sauce (we love Sweet Baby Ray's)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 C. shredded cheddar cheese

Grease a (12 cup) muffin pan.
Separate dough into biscuits. Press dough into bottom and up sides of 10 muffin cups, set aside.
In large skillet, add corn, bacon, BBQ sauce, onion powder, garlic powder and 1/2 C. cheese to browned burger. Spoon evenly into prepared muffin cups. Sprinkle remaining cheese over top.
Bake @ 375* for 12 minutes, or until biscuits are lightly browned.

Variations: can add marinara sauce, Italian seasonings, and mozzarella to make Pizza Cups.
Can add taco seasoning, taco sauce, and pepper Jack cheese to make Taco Cups.

{LDM}

Dog Food & Dip

I was presented with a cookbook right before I got married Grandma G. had passed around to my family and Daddy's family to be filled with beloved recipes. Once I sat down to peruse the contents, I found this, written by my Grandma S.;

"Dog food & Dip"

When all else fails, you can try this.

Purina nuggets with Hidden Valley Ranch Dip

When you were with us and I made something for lunch that you didn't think you liked, I would ask you what you wanted and you'd say, "dog food and dip!"
You would get a little upset with me for not cooking what "just you" like everyday. You were about 2 years old.

{LDM}

Basil Dip

From Mama's friend A.

1/4 C. sundried tomatoes in oil, chopped
8oz. cream cheese
1/4 C. mayonnaise
1/2 C. sour cream
1 clove garlic, minced
Salt and pepper to taste
1/4 C. fresh basil, cut into strips

Combine all ingredients, adding basil last. Chill at least one hour before serving.
Serve with crackers.

{LDM}

Pull-Apart Rolls

From Grandma S.
Perfect for slumber parties and camping trips! I suspect your Grandpa T. likes these so much because they have ice cream in them!

Melt together:
1/2 C. butter
1/2 C. sugar
1/2 C. brown sugar
1/2 C. vanilla ice cream
Cinnamon to taste

Pour mixture into 9 x 13 pan. Tear off chunks of two thawed bread dough loaves, drop into pan.
Cover with towel and let raise 45 minutes- 1 hour.
Bake @ 350* for 35 minutes.
Tip pan onto cookie sheet and let stand 5 minutes before serving.

{LDM}

Zucchini Hotdish

From Great-Grandma Pancake
I remember this casserole vividly from my childhood. My grandma Pancake was an excellent cook, and she always got up so EARLY to get her day's cooking and baking finished before sunrise!

2# browned and drained hamburger
1 medium zucchini, peeled and diced
5 peeled tomatoes
1 large yellow onion, minced
1 clove garlic, minced
2 C. celery, chopped
1 T. sugar
1 C. grated Parmesan cheese
1 T. Italian seasoning
1 tsp. dried basil
1 tsp. parsley
Salt & pepper to taste

Simmer onion and celery in vegetable oil. Add zucchini and simmer 10 more minutes. Add remaining ingredients and transfer to greased casserole dish. Bake @ 350* for 1 hour.

{LDM}

Oreo Cookie Salad

From Grandma S.
I'll always remember this salad as one of the first foods I fell in love with at the same time I fell in love with Daddy!

1 package Oreo cookies, crushed
8oz. block cream cheese
2-3oz. boxes instant vanilla pudding
2 T. butter
3 C. 1% milk
16oz. Cool Whip

Mix pudding and milk until thick. Blend in cream cheese and butter. Fold in Cool Whip.
Layer crushed Oreos and pudding mixture in pretty trifle bowl.

{LDM}

Dill Dip

From Mama's cousin, K.
Your Grandma G.'s side of the family is notorious for giant potluck gatherings. The food is overwhelming in volume, and always fabulous in taste. This is a recipe from a Christmas potluck years ago.

1 C. sour cream
1 C. mayonnaise
2 tsp. dill weed
1 tsp. seasoning salt
2 tsp. dried onion
2 tsp. parsley flakes

Mix all ingredients, chill. Best if served the next day.

{LDM}

Vinaigrette

From Grandma G.
This is also a favorite of your Fairy Godmother ... who repeatedly asks me for the recipe! I first served this at your baptismal dinner.

1/2 C. extra-virgin olive oil
2 tsp. Dijon mustard
1/4 C. balsamic vinegar
1 whole shallot
Fresh-ground black pepper, to taste

Add mustard, vinegar, and shallot to a small food processor or blender. Blend on low, slowly incorporating olive oil at a drizzle. Add pepper. Serve immediately.

{LDM}

Poppy Seed Chicken

This recipe came from a co-worker years ago at a potluck. All that butter ... means good comfort food!

1# chicken breasts, cubed
1-16 oz. container sour cream
2 cans cream of chicken soup
2 T. poppy seeds
One sleeve of Ritz crackers, crushed
1 stick of butter, melted

Mix first four ingredients in a 9 x 13 pan. Sprinkle crushed Ritz over top. Pour melted butter over this.
Bake for 20-30 minutes @ 350*.

Perfect over brown rice!

{LDM}

Mama's Fave Pasta

I developed this recipe when I lived by myself. The minute your Grandma G. tasted it and declared it delicious, I knew I had made it in the real world!

Chicken Artichoke Pasta

1-16oz. box farfalle pasta, cooked al dente
1# chicken breasts, sliced into strips
1 1/2 sticks butter, softened
2 cloves garlic, minced
1# fresh mushrooms, sliced
1 C. sundried tomatoes in oil, sliced thin
1-28oz. can artichoke hearts, cubed
1 C. whipping cream
2 T. red wine, or red wine vinegar
Fresh parmesan cheese, for garnish
Fresh thyme or parsley, for garnish

Cook pasta as directed on box.
Meanwhile, melt butter in large skillet over medium. Add minced garlic, cook for 30 seconds. Add chicken breasts, cooking until no longer pink. Remove chicken to separate plate, reserving butter in pan. Add mushrooms to butter, cooking until tender. Add sundried tomatoes and artichokes, cooking until warmed through.
Tilt pan towards you so butter drains to front of pan. Add whipping cream to butter, stirring constantly to incorporate. Return pan to burner, add wine and mix thoroughly.
Return chicken to pan.
Add drained pasta to pan.
Mix well.

Serve with parmesan and fresh herbs on top.

{LDM}

Brownies on Crack

For my 25th birthday, Daddy took me to Chicago, where we stayed with his very best friend, J., and his wife, B. In honor of her company, B. made a pan of these ridiculously delicious brownies. They are INSANELY, devilishly good. They are the bars you think of when you are lying in your bed trying to sleep!

1 box family-size brownies, plain
1 jar marshmallow cream
2 C. semi-sweet chocolate chips
1 C. creamy peanut butter
3 C. Rice Krispies cereal

Bake brownies as directed on box in 9 x 13 pan. Let cool, then ice with jar of marshmallow cream.
Combine chocolate chips, peanut butter, and cereal and melt over low in saucepan.
Smear over the marshmallow layer of brownies.

Best if enjoyed cold.
With a LOT of milk!

{LDM}

Homemade Mac & Cheese

Mama's ultimate comfort food, I requested this the few times as an adult when your Grandma G. came to care for me after surgeries, illnesses, etc. Many homemade mac & cheese recipes call for eggs. Bread crumbs. Flour roux's. Smoked Gouda. Thick bacon. But not mine- this is as unfancy as it gets ... but I love it every time. I usually serve this with Hillshire's Farm ring bologna or kielbasa, which is one of your favorite eats.

1-16oz. box pasta- (I prefer large macaroni or shells) cooked al dente
2/3 C. milk
2 C. Velveeta, cubed
1/2 tsp. dry mustard
Fresh ground black pepper, to taste

Cook and drain pasta, return to pan on low heat. Let pasta water dry up. Add milk until warm, add Velveeta stirring constantly until creamy. Add mustard and pepper; serve immediately.

I eat mine with Lawry's seasoning salt on top- I have since forever!

{LDM}

Zion Lutheran's Easter Egg Bake

A favorite of Mama's since childhood; this was eaten just prior to the great Easter egg hunt in the sanctuary!

1 dozen eggs, lightly beaten, S&P to taste
3C. Colby Jack cheese
1 # sausage browned and drained, or cubed ham
1 C. whipping cream

Grease 9 x 13 pan and scatter 1 1/2 C. cheese on bottom. Carefully pour eggs over this, followed by whipping cream. Refrigerate overnight. Add sausage and remaining cheese prior to baking. Bake 1 hour @ 350*.

Delicious with Frank's Wing Sauce on top, with a side of breakfast potatoes and fresh fruit!

{LDM}

Croissant Chicken Bake

I was served this at a brunch/bridal shower Daddy's family threw me. I've had this recipe in my inbox for nearly five years!

Simmer for 30 minutes:
4 chicken breasts
1 C. water
5 celery leaves
Set aside to cool

Mix sauce:
2 C. chopped celery
1 C. sour cream
½ can cream of chicken soup
1 C Mayo
2 T. lemon juice
1 C. sliced water chestnuts
½ C. sliced mushrooms
½ C. slivered almonds
2 T. onion

Topping:
1 C. shredded cheddar cheese
1 C. french fried onions

Chop chicken & mix with sauce, add topping.
Bake @350* for 40 min.
Serve in sliced croissants.

{LDM}

Daddy's Fave Pasta

Even though you're only 2, you seem to love spicy flavors!

Spicy Chicken Penne
12oz. box penne, cooked al dente
1 1/2T. vegetable oil
1# chicken breasts, chunked
1/3 C. chopped onion
1 tsp. minced garlic
1 jar prepared Alfredo sauce
1 T. chipotle in adobo sauce
2 tsp. chili powder
2 tsp. maple syrup
1/2 tsp. salt
8 slices cooked bacon
2 T. chopped fresh cilantro

While pasta is cooking, heat oil in skillet and cook chicken until no longer pink. Remove to a plate. In same skillet, add onion and cook until tender, add garlic and cook for additional 30 seconds. Add Alfredo sauce, chipotle, chili powder, maple syrup, and salt. Cook until bubbly. Add chicken.
Add cooked pasta to skillet, mix to incorporate.
Spoon onto large platter for serving, or onto individual plates. Garnish with crumbled bacon and cilantro.

{LDM}

Crock Pot Taco Soup

From Grandma G.
You ladled this up like crazy on a cold Saturday last week!

Combine in crockpot:
1# burger-browned and well drained
1 pkg taco seasoning
1 pkg Hidden Valley ranch dressing mix
2-(14.5 oz) cans petite diced tomatoes (throw in blender on pulse for a few seconds)
1 can corn-drained
2 cans diced green chilies
1 can pinto beans-drained
1 can black beans-drained
1/2 C. water

Cook on low for 8 hours.

Garnish with shredded Colby Jack cheese, sour cream, black olives, sliced avocado, and green onions.
(Daddy eats it heaped onto tortilla chips)

{LDM}

Mama Loves ... Food

When I left home at the tender age of 18, my mother began a recipe scrapbook of her daughter's favorite foods. Red vinyl covered, the pages list chicken wild rice soup, homemade raised donuts, chicken Marsala, and spaghetti sauce.

Today, 12 years later, that recipe scrapbook is buried within my mom's massive recipe book cupboard, not yet complete, but brimming with hope.

What I hope to do here is compile a collection of favorite recipes for my daughter, in a manner a little bit more modern than that of my (someday, soon to be) beloved red vinyl scrapbook. Maybe you'll find a recipe here you'll love too. I hope so.

{LDM}

Fresh Strawberry Pie

From your Grandma G.

 Pastry for single 9" pie crust
3 C. fresh strawberries
1 C. sugar
2 tsp. cornstarch
1-3oz. package strawberry Jello
1 T. butter
1 T. lemon juice, fresh or bottled Prepare and bake pie crust per instruction; prick bottom and sides with fork and sprinkle with sugar before baking to keep crispy. Cool.

 In saucepan, combine sugar and cornstarch. Mash 1 C. of the berries, add enough water to mashed berries to make a 2 C. mixture. Stir into sugar mixture. Cook and stir until bubbly; cook 2 minutes more on low. Remove from heat.

 Add Jello, butter, and lemon juice; stir to dissolve Jello. Sieve mixture and discard pulp. Chill until partially set. Fold in sliced berries and pour into crust, adding additional sliced berries if needed to fill crust. Refrigerate to set.

 Serve with whipped cream, garnish with additional berries if desired.

 {LDM}