Cheesy French Bread
1/2 lb. margarine, softened
¼ lb. or 1 c. shredded cheddar cheese
½ c. grated parmesan or romano cheese
½ t. Worcestershire sauce (we call this “Rooster Sauce”)
¼ t. garlic powder
¼ t. paprika
Blend all ingredients together and spread over loaf of French bread that has been split in half. Put on cookie sheet or pan and broil until cheese starts to bubble. Slice and serve!
*Note: For a zippy version, add 4 oz. crumbled blue cheese to the mixture.
Fancy Rice
2 cans French onion soup
2 cans of condensed cream of mushroom soup
2 small cans of mushroom pieces, drained
3 cans or 3 c. instant rice
Combine all ingredients and pour into greased casserole dish. Cover and bake at 350 degrees for 1 hour. Makes 4-6 small servings. Double recipe for family size meal and leftovers!
Options:
Another childhood favorite, who doesn’t love “pasghetti?!
Spaghetti Sauce
1 lb. lean ground beef (can also use half ground turkey, half ground beef)
1 small onion, chopped
½ green pepper, chopped
4-6 (8 oz.) cans of tomato sauce
1 small can of tomato paste
2 T. garlic, chopped (or ½ – 1 bulb)
2 T. Italian seasoning (more if you like)
1 oz. cube dark, unsweetened chocolate (no wonder I love this recipe!)
½ c. red wine
2 (8 oz.) cans mushroom pieces, drained
Brown ground beef in large skillet until nearly cooked through. Add onion & green pepper and cook until they are tender. Add rest of ingredients and cook on low for 2-3 hours, or transfer to slow cooker/crockpot and cook on low 3-4 hours. Serve over hot cooked spaghetti noodles. This also goes great with Cheesy French bread (recipe below).
I asked my mom to give me three recipes she’s best known for. This one is my favorite!
Beef Stroganoff
1 lb. boneless beef round steak
2 T. margarine
1/2 c. chopped onion
1 can (10.75 oz) cream of mushroom soup
1/2 t. paprika
1/2 c. sour cream
hot cooked egg noodles
Slice beef across the grain into thin strips and cook in skillet with the margarine. Stir in soup and paprika. Heat through, stirring occasionally. Remove from heat & stir in sour cream. Serve over noodles and garnish w/more paprika or parsley. Feel free to double…you’ll want leftovers!