Franklin Living: Cooking with Sam
FRANKLIN LIVING MARCH/APRIL 2018—
Beef Stroganoff
1 1/2 tablespoons of flour
1 teaspoon of salt
1 1/2 pounds of beef sirloin, cut in 2 by 3-inch strips
2 tablespoons of butter
½ pound of mushrooms, sliced
½ cup of onion, chopped
1 clove of garlic, minced
¼ cup of tomato sauce
1 1/2 cups of beef stock
1 cup of sour cream, room temperature
Combine flour and salt. Coat meat with mixture.
In a large skillet, melt two tablespoons of butter. Brown meat slowly on all sides. Add mushrooms, onion and garlic and sauté until onion is barely tender. Remove meat and mushrooms from heat and add tomato sauce. Gradually add beef stock. Return to heat and cook over medium heat, stirring constantly until thickened. Cook two additional minutes then reduce heat to very low.
Return meat and mushrooms to skillet and heat for five minutes. Stir in sour cream. Do not boil.
Serve over hot buttered noodles or rice.
Stuffed Green Peppers
5-6 green peppers
½ pound of lean ground beef
½ cup of finely-chopped onion
1 tablespoon of chopped pimiento
1 teaspoon of salt
½ cup of cooked rice
1 tablespoon of Worcestershire
1 teaspoon of prepared mustard
8-ounce can of tomatoes
¼ cup of ketchup
Slice off top of each pepper. Remove core, seeds and white membrane.
In a small bowl combine beef, onion, pimiento, salt, rice and ketchup. Spoon into peppers. Stand peppers up in a slow-cooking pot. Add Worcestershire and mustard to tomatoes and pour over peppers.
Cover pot. Cook on low eight or nine hours. Makes 5-6 servings.
Sweet and Sour Chicken
¼ cup brown sugar, packed
2 tablespoons cornstarch
½ salt teaspoon
¾ cup liquid drained from canned pineapple
½ cup vinegar
1 tablespoon soy sauce
3 cups chicken, cooked and cut in pieces
¼ cup onion, cut in thin slices
1 cup pineapple chunks, drained
½ cup celery strips, very thin, 1-inch long
½ cup green pepper rings, thin
2 tablespoons pimiento, diced
2-ounce can chow mein noodles
¼ cup almonds, slivered and toasted
Combine brown sugar, cornstarch and salt. Stir into pineapple liquid. Add vinegar and soy sauce. Bring to a boil over high heat. Reduce heat and cook until thick, stirring constantly.
Remove from heat. Add chicken, onion, pineapple, celery and green pepper rings. Cook five minutes then add pimiento and cook one minute longer.
Serve over chow mein noodles. Top with almonds.
Serves 6.
Potato Cake
2 cups sugar
1 cup butter
1 cup hot mashed potatoes
4 eggs
5 tablespoons cocoa
1 scant teaspoon cloves
1 scant teaspoon cinnamon
1 scant teaspoon nutmeg
1 scant teaspoon baking powder
½ cup sweet milk whole
2 cups plain flour
1 cup nuts (I use English walnuts, chopped)
Cream first four ingredients together. Add in next five ingredients, then mix in final three ingredients.
Flour and butter a Bundt pan. Bake one hour and 10 minutes at 350 degrees or until a toothpick comes out clean.
Peach Cake
2 eggs
1 cup butter
1 1/2 cups sugar
2 cups fresh peaches
2 cups flour
2 teaspoons soda
2 teaspoons cocoa
1 teaspoon each allspice, cinnamon and cloves
1 cup raisins
½ cup water
½ cup nuts
Cream butter and sugar. Add eggs and mix.
Heat peaches until they make their own juice, then add peaches with juice to the creamed mixture.
Sift dry ingredients together, saving some flour to dredge raisins in, then add the remaining flour to the creamed mixture.
Partially cook the raisins in water. Drain well then dredge with flour. Add to the cake mixture.
Bake in a greased 12x9x2-inch pan for 30 minutes in a 350-degree oven.
Use your favorite frosting or serve with peach ice cream and whipping cream.
Shrimp Mold
1 can tomato soup
8 ounces cream cheese
1 cup mayonnaise
1 tablespoon gelatin, dissolved in ½ cup warm water
¼ cup chopped onion
½ cup chopped green pepper
1 pound chopped cooked shrimp
2 pinches salt
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
Bring soup to a boil, lower heat and add cream cheese, stirring to melt. Stir in mayonnaise and use a whisk to dissolve gelatin, green pepper, onion and seasonings. Stir in shrimp.
Pour in mold. Cover with cling wrap and chill overnight.
Spinach Dip
1 package frozen spinach, thawed and squeezed dry
½ cup fresh chopped parsley
½ cup chopped green onions
½ teaspoon dill weed
1 teaspoon seasoned salt
1 cup mayonnaise
1 cup sour cream
1/2 teaspoon oregano
Juice of half a lemon
Mix and marinate 24 hours. Serve with crackers or toasted French bread points.
