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Monday, January 26, 2015

Beef Stroganoff

Cold weather seems to make me very hungry. I guess they are right that it takes a lot of good cooking to fuel the body in the winter. My grandmother used to always say this. She was a farmers wife and cooked lots of great food. and really tried to get you filled before heading out to those central Illinois winter days. To say the least my grandmother cooked lots of noodle dishes. Beef Stroganoff was one dish she loved to make and serve the family. While this recipe is not my grandmothers and was found here instead I know that she would have loved it.

Beef Stroganoff

2 lbs of good stew meat
1 small minced onion
2 minced garlic cloves – 2 teaspoons of garlic
2 packages mushrooms ~ 4 cups quatered
32 oz beef stock
16 oz of creme fraiche/sour cream – get a little more if you want to place some on top
1 package of stroganoff noodles-german egg pasta
1 cup dry read wine
1 bay leaf
salt and pepper
2 tablespoon olive oil
ingredients for beef stroganoff
Add oil to a large dutch oven or le creuset, let the oil get hot then add your meat. Do not crowd the meat will steam and you want it to brown on all sides. Remove meat pieces once they are browned and add the remaining meat. Remove meat to a plate, add onions to pan and sauté until they are translusent, add garlic and heat briefly.  Add the wine to the pot, place the meat back in the pot. Add beef stock, the quatered mushrooms, bay leaf and ground pepper. I wait closer to the end to add any salt, due to the beef stock. Some times you will have to much salt. After it cooks an hour or more then add a little salt if needed.  I pre heat the oven to 350. While this is getting to 350, I have the stroganoff on the stove top simmering. Once the oven reaches 350 place in the oven with a lid. I bake this for 2-3 hours once the meat is fork tender it is ready to take out. You may need to add a little beef stock during the baking process. Check every hour. Once the meat is ready, leave in oven to stay warm. A little red wine for the sauce.  Place your pasta on to boil in a large pot with a good amount of salt. I boil for 7 minutes only. Drain pasta from water. While pasta is draining, add creme fraiche/sour cream to stroganoff and stir until incorporated. Place cooked, drained pasta in beef stroganoff cooking until all heated through, remove/discard bay leaf. Plate and serve.

Angie's Beef Stroganoff with red wine, spinach pie and salad ...enjoy!

stay warm and ENJOY!!!!

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Sunday, January 25, 2015

Bubble Wrap Day

Perhaps it is time to appreciate bubble wrap after all we use it for both protection and entertainment. Bubble wrap is great to have when we are moving, packing boxes or protecting a shipment that we are gifting or sending. The entertainment comes in the popping of these tiny bubbles, after all who has not been caught popping the bubbles.

Bubble wrap is actually not simple in construction rather there are several materials involved. First one must find the right kind of film, suction is applied to a drum-covered layer of film with holes punched into it.   Next the film is laminated so that the holes stick together and the air bubbles are trapped. There you have it bubble wrap all suctioned together.

So appreciate your bubble wrap or pop your bubbles your choice

7 up biscuits

I would have to say that the secrets in the pop. These yummy and easy to make biscuits make a great accompaniment to any meal. Enjoy!!

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Melt butter and put and place in a baking pan cut sour cream into the Bisquick
Then add one cup 7-up. ***Do not add a whole 7up!
mix in and dump on a well floured surface ~ I used parchment paper, makes clean up easy
then I pat out just with my hand or roll out about 1 inch thick
flour your cutter each time before cutting your biscuits. Once you cut your biscuits add to your pan with the butter.
Bake at 425 until golden brown 20 to 25 minutes enjoy ~ see those boys got to them before I even got a picture WOW ~
Enjoy ~ these are so easy!!

recipe source here

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Saturday, January 24, 2015

step back in time

seasonal workers in my hometown way back in the day these men worked in the local orchards

Old Fashioned Coconut Cream Pie

Its no secret I love pie. It goes back generations with my grandfather raiding the dessert counter at family reunions, my own father asking for pie rather than birthday cake for his own birthday and my uncle who always enjoyed his pie with his meal not after I hope you enjoy this old fashioned coconut cream pie that simply melted in my mouth. Enjoy!!

recipe source here

makes 1 9-inch pie1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

 Preheat oven to 350 degrees F (175 degrees C). Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours.Top with whipped topping and with the reserved coconut.