Beef Stroganoff

This recipe is my FAVORITE thing my mom cooks. I could eat it everyday if it wasn't so unhealthy for you....mmm so delicious!

Ingredients

1 Pkg Cubed Stew Beef

1 onion, diced

1 Large Can Cream of Mushroom Soup

1 Large Tub of Sour Cream

2 to 3 squirts of ketchup

4 T of Worcestershire Sauce

1 package fresh mushrooms, chopped

Salt & Pepper

1 Pkg of Egg Noodles

Directions

1. In a large pot brown stew beef

2. Add diced onion and let it cook with meat approx. 5 minutes.

3. Add cream of mushroom, sour cream, ketchup, Worcestershire sauce, and mushrooms

4. Heat through and salt and pepper to taste.

5. The longer you let the sauce cook the better it will taste and make the meat tender. I wouldn't cook it under 40 minutes.

6. In another pot boil noodles right before you are ready to serve

7. Drain noodles and serve!

Red Velvet Cake

Picture Courtesy of Catherine Martin

Ingredients
1/2 Cup of Shortening
1 1/2 Cups Sugar
1 or 2 (1 oz.) Bottle of Red Food Coloring
1 tsp. Vanilla Extract
2 1/2 Cups of Sifted Cake Flour
1/2 tsp. Salt
2 tsps. Cocoa
1 Cup Buttermilk
1 Tbsp. White Vinegar
1 tsp. Baking Soda
Cream Cheese Frosting (see below)
Garnish: Chopped Pecans

Cream Cheese Frosting
1 (8oz) package of Cream Cheese, softened
1/2 Cup Margarine or Butter, softened
1 (16 oz) Package Powdered Sugar, sifted
1 tsp Vanilla Extract

-Beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended.

Directions
1.Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Stir in food coloring and vanilla, blending well.
3. Combine flour, salt, and cocoa; set aside.
4. Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup (mixture will bubble).
5. Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at a low speed until blending after each addition. Beat at a medium speed 2 minutes pour batter into 3 greased and floured 8-inch round cakepans.
6. Bake at 350 degrees for 25 minutes. Cool in pans or wire racks 10 minutes; remove from pans, and cool completely on wire racks.
7. Spread Cream Cheese Frosting between layers of cake. Garnish with chopped pecans if desired.

Yield: 1 3 layer cake

Huey's Potato Soup

Ingredients

1 small onion, minced

1/2 stick of celery, diced

1 stick butter

2 cup water or chicken broth

2 1/2 medium potatoes, peeled and diced

2 cup half & half

Directions

1. Saute onion & celery in butter until tender.

2. Add water or broth & potatoes.

3. Boil until potatoes are done.

4. Blend.

5. Add enough half and half to make soup desired consistency

6. Heat through.

*Garnish with crumbled bacon, chopped green onions, and grated cheddar cheese.

**Also delicious with Club crackers.

Crawfish Etoufee' for Cheaters

My mom sent me this recipe from the website allthingsouthern.com . No more than two days later I purchased a book from Barnes and Noble filled with southern recipes and advice. The first page I turned to just happened to be this exact recipe. I took it as a sign and made it. And me oh my! It's excellent! I added celery to the recipe by the suggestion of my mom. It may look scary, but if you like cajun food you will love this dish.

Ingredients
1 stick of butter
1 chopped green bell pepper
1 celery stalk
1 chopped onion
2 lbs of crawfish tail meat (found in UTAH @ Wal Mart. If I can find it here you can find it anywhere)
3 cans of cream of celery soup
1 can of rotel tomatoes
salt and pepper
Toney Chacheres' Seafood Seasoning

Directions
1. Saute' onion, bell pepper, and celery with butter.
2. Rinse crawfish tail meet thoroughly and drain.
3. Combine remaining ingredients in stock pot.
4. Season well and cook over medium heat for 45 minutes.
5. Serve over rice

Hot Potato Salad

There are many variations of this recipe in my family by varying tastes and proportions of certain ingredients. This is definetly a dish that you need to do by taste and make it how you want it.

Ingredients
Bag of Red Potatoes
Miracle Whip
Splash of Milk
3-4 Eggs
Spoonful of Bacon Bits
1 white onion

Directions
1. In a large pot place peeled potatoes in boiling water and cook them for approx. 30 minutes (until they are soft enough to mash). Drain water out.
2. While cooking potatoes boil your eggs.
3. Mash potatoes, put a splash of milk in, add enough miracle whip that it makes potatoes thick and creamy. Salt & Pepper Potatoes
4. Add cut up eggs, a spoonful of bacon bits, and depending on how much onions you like chopped up onions.
5. Serve hot!

Brunswick Stew

This is one my absolute favorite dishes growing up. My mother developed this recipe from trial and error over the years. It started off from a recipe commonly used in the south to throw in the "kill of the day"...usually squirrel, if you can believe it or not, when my grandmother used to cook it. Anyway-this is our adaption of Brunswick Stew.'

Ingredients
1 Whole Chicken (you can buy a precooked Rotisserie Chicken—I find this to be same price as the uncooked ones. So why not?)
2 Large Cans of Tomato Sauce
1 box or bag of cut Okra
1 bag of frozen baby lima beans (1lb)
1 bag of frozen chopped onions (1lb)
1 bag of frozen corn (1lb) [shoepeg white corn seems to work the best]
2 cans of Cream of Corn

Directions
1. De-bone and de-skin chicken and separate into small pieces. Place in approx. 4-8 cups of salted water. (The stringier the chicken the better)
2. Add tomato sauce, okra, lima beans, and onions
3. Simmer for 30-60 minutes
4. Add frozen bag of corn and cream of corn. Corn can scorch on the bottom of the pan so stir frequently. Put pepper in stew until you can see specks all throughout stew.
5. Cook for at least 10 minutes. However the longer you cook it the better it tastes. It cooks better if you leave it cooking all day on low. AND it's even better the second day. . Make sure you reheat it on low or else the corn will burn.

Cost

12/09 = $18.23