Attention Family! I've been saying it for years, now I am preparing you for when it happens, I am retiring from cooking in less than 5 years. The only thing I will make is my morning coffee, and that is only because I am too lazy to get dressed and go out for it!

Tuesday, August 23, 2011

Easy Beef Stroganoff

We had this for supper tonight, and I can't believe that I haven't posted this recipe yet! The most difficult part of this recipe is waiting for it to cook, because when the aroma penetrates the house, your stomach starts to grumble!

1 to 2 pounds boneless inexpensive but not fatty hunk of beef
1 envelope dried onion soup
1 can cream of mushroom soup (Healthy Request-it has less sodium, and there is plenty of sodium in the soup)
1/2 of a 16 ounce carton of sour cream

Mix the soups and sour cream in a good size casserole dish. Cut the beef into small bite-size pieces and add to soup mix. Stir together, cover with aluminum foil and bake at 350 degrees for 1 hour. Serve over rice. Aslo serve some green beans, and cooked carrots for some real comfort food, or a salad if you have other things to do while dinner is cooking. You know, other things like make ice tea, set the table, clean up the kitchen, and read blogs.....You can also use leftover beef to make this, tonight I actually used leftover London Broil. If you are of age, you can add a splash of red wine, but not too much because it doesn't really have a chance to evaporate any, and it can taste too strong.

Monday, August 1, 2011

Zucchini/Squash Bread

My DD#1 found this recipe in an old cookbook that belonged to my mother, but we are not sure of the name of the book. We have made this many times this summer using fresh squash/zucchini, or frozen squash/zuchinni. Give it a try, it is really tasty.

Zucchini/Squash Bread
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
½ teaspoon cinnamon
3 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 teaspoons vanilla
2 cups grated zucchini
½ cups nuts (optional)

Beat eggs. Add sugars, oil, cinnamon, mixing well. Stir in sifted flour, baking soda, baking powder, and salt. Add vanilla. Stir in zucchini and nuts. Pour batter into 2 greased and floured loaf pans. Bake at 325 degrees for about 1 hour or until done
If you use frozen squash, thaw it, and drain it before adding to recipe. I consider this to be one of DD#3's specialties because she has made many loaves and muffins of this!