Beef Stroganoff: How To

Beef Stroganoff: How To

Ingredients:

1- 1 1/2 lb of Stew Beef

2 Tablespoons butter

2 can's Mushrooms sliced (284ml)---you could use fresh that would be about 2 c sliced

1 1/2 c Beef broth

2 Tablesppons ketchup

1 teaspoon salt

1 small clove garlic, fnely choped

1 large onion chopped

2 Tablespoons corn starch

1c sour cream

 Melt buter in skillet over medium/high heat.

Cook beef in butter, stirring occasionally, until brown

Reserve 1/3 c broth. Stir in ramining broth, ketchup, slat into skillet. Heat to boiling, reduce heat. Cover nd simmer about 10 minutes or until beef is tender

Stir in mushrooms and ononCover and simmer for about 5 minuets or until onion is tender.

 Stir remaining cold broth and corn starch together until smooth---it will look like milk

Gradually stir corn starch mixture 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 rice

You could serve this over; toast, rice noodles, egg noodles...etc

One of my favorite summer meals

When I think of summer I think of sun, heat, outdoors, fresh air, blue skys, and easy cooking

This is one of my most favorite summer meals--nice and easy and refreshing

This is what I call a fruit plate

1 Orange

1  Mandarin orange

Bunch of green grapes

Bunch black cheeries

1- 1 1/2 oz Cheese

Shrimp Stir Fry: How To

If you like your stir fry served over rice or rice noodles make sure you have the rice or noodles timed so that they are nice and hot at the same time that your stir fry is done.

Rice noodles take about 3-5 min and Rice takes about 25 minutes to get done 

Thaw cooked shrimp and take the tail off (if they have tails)

Choose which veggies/fruit you want in your stir fry (the ones you see here are; celery, onion, yellow pepper, pineapple, and broccoli---we also had carrots)

Cut about the same amount of each veggie/fruit (we used about 1 cup of each)

Heat your wok to high/medium heat with oil in it--you will know that it's ready when you place a piece of a veggie in the pan and it sizzles 

The first veggies to go in the pan should be the longest to cook--in this case it was carrots and then broccoli---the veggie is done and ready to add the next is when you smell it---you don't want to over cook the veggies here, you want them crisp

Add your meat last of all

After the stir fry is hot and almost ready to serve add whatever sauce you want---

this time we used sweet and sour sauce 

The finished product--yummy yummy!!!

PLUM SAUCE (Pancake Toppings)

Funny thing about this recipe---it was a mistake. I was trying a new recipe one day during the summer last year. The recipe was Plum Pavlova. The Pavlova turned out quite well---very pretty infact. But the Plum part well turn out to be a syrup. After tasting it my husband and I thought why not make more and use it as a syrup.

PLUM SAUCE

1/2 c Water

2/3 c Sugar

3-4 firm Plums, halved, pitted and each half sliced into 8 slices

pinch of salt

6 Tablespoons unslted buter

Continually Stir or you will burn the sugar.

Bring water and sugar to boil. Allow to become a syrup (about 2 min).

 Add plums and boil until smooth.

Add butter and allow to melt into mixture--and continue to stir.

Mixture is done when it looks like a syrup.

Apple Pie Filling (Pancake Toppings)

This is great on top of ice cream too!!!

The liquid in the Apple Pie Filling is not thick but runny. After you open a jar, you can heat the mixture up on the stove and add flour or corn starch to thicken it if desired.

Apple Pie Filling

6 pounds apples

11/2 teaspoons cinnamon (I must confess I love cinnamon so I added more than this---just add to your taste)

2 c sugar

¼ teaspoon nutmeg

2 tablespoons lemon juice

Wash, peel, core, and slice apples.

Combine sugar, lemon juice and spices. Cook over medium heat until mixture boils.

Place apples in canning jars and pour sauce over the apples. Process jars of apple pie filling in a water bath.

APPLE BUTTER (Pancake Toppings)

This tastes really good on toast too

APPLE BUTTER

Apple Butter

16 medium apples (about 4 pounds)

2 teaspoons cinnamon

4 c sugar

¼ teaspoon cloves

2 c water

Wash apples; Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add water; cover; simmer until apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp.

Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency) Ladle hot butter into hot jars, leaving ¼ inch headspace. Adjust tow-piece caps. Process 10 min in a boiling water canner.

Yield: about 5 pints

Mixed Berry and Pinapple Sauce (Anniversary Pancake Sauce)

Our anniversary morning, I made my hubby and I special anniversary pancakes--we had our 3 year anniversary July 19. We had a wonderful time in Lethbridge the evening evening before. We had dinner out and saw a feel good movie Mr Poppers Penguins.

This sauce would taste really good on top of icecream too---Yummy Yummy!! :)

Mixed Berry and Pineapple Sauce (Anniversary Pancake Sauce)
1 c Blueberries (I used frozen)
1/2 c Thrive Freeze Dried Rasberries
1/4 c Thrive Freeze Dried Pineapples
1/2 c Strawberries (I used frozen)
1 c Water
2-4 tsp Sugar
2-4 tsp Corn starch
2-44 tsp Cold Water

Place all fruit, 1/2 c water, and sugar in a sauce pan on the stove and have heat on low for 15 minutes or until Pineapples are nice and soft.

Turn heat up to medium and boil mixture.

While waiting for mixture to boil stir cornstarch and water in a small container and set a side.

Slowly stir in the cornstarch mixture (1/2 at a time) into the boiling fruit mixture. Stir and boil until mixture becomes like a thick gravy---you may only need 1/2 of the cornstarch mixture---wait to see how much makes the thickness that you want.