Wednesday Recipes

Four stroganoff recipes, one chicken recipe, and dessert. Enjoy!

BEEF STROGANOFF

The first three stroganoff recipes, as well as the Fast Chicken Curry, come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

This first recipe is one of the many recipes my Mom gave me.

1/2 C finely chopped onions

1/2 tsp. salt

1/2 lb. mushrooms, sliced

2 T tomato paste

1/3 C butter

3/4 tsp. Worchester sauce

1 1/2 lb. chuck, cut up

1/4 C sour cream

2 T flour

1/2 C heavy cream

1 C bouillon

1 1/3 C white rice

1/2 C butter

Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1 1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.

STROGANOFF

This was from the wife of a now forgotten coworker.

1 lb. hamburger

1 – 2 cans cream of mushroom soup

2 onions, chopped

1 C sour cream

1 green pepper, chopped

Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.

POOR MAN'S STROGRANOFF

It seems that everyone has at least one stroganoff recipe, at least when I was growing up. This one, as well as the recipe for Fast Chicken Curry, are from my dad. This one ends, “service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes.”

1 1/2 lbs. hamburger

1/2 onion, diced

1 can condensed mushroom soup

1 small can mushrooms

pepper & salt, to taste

1 pt. sour cream

4 T margarine

Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add 1/2 can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.

FAST CHICKEN CURRY

1 C sour cream

1 1/2 tsp. curry

2 5 oz cans boned chicken

1 small can pineapple, crushed

4 T butter

1 lb. cooked string beans

2 T flour

salt & pepper to taste

Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.

CRESCENT BEEF STROGANOFF BAKE

This is the one stroganoff recipe that doesn't come from my e-cookbook. Rather, it comes from Diana Rattray, About.com's Southern Food expert. She writes, “This tasty and easy ground beef stroganoff is baked on a crescent roll crust. The ground beef mixture is mixed with sour cream and topped with shredded cheese just before baking.

”It's an easy, tasty meal for any weeknight dinner. Serve it with green beans or carrots, or your favorite side vegetables. I used a Cheddar blend for the topping, but American or Cheddar Jack cheese could be used as well.” Serves 6.

To view this online, click here.

Ingredients

1 package (8 ounces) refrigerator crescent rolls

1 pound ground beef, lean (ground round)

1/2 cup chopped onion

8 ounces sliced mushrooms

salt and pepper to taste

1/2 teaspoon paprika

8 ounces sour cream

1/2 to 1 cup shredded Cheddar or American process cheese

Preparation

Unroll crescent roll dough and press into the bottom of an ungreased 13x9x2-inch baking pan to form a thin crust.

In a skillet, brown the ground beef with onion and mushrooms; stir in paprika and season with salt and pepper, to taste. Stir in sour cream; spoon into the baking pan. Sprinkle evenly with the shredded cheese. Bake at 375° for 25 to 30 minutes, or until crust is baked and browned around the edges.

Cut into squares to serve.

Serve with a side vegetable or tossed salad.

WHITE CHOCOLATE RASPBERRY PIE

This comes from Allyson Kramer, About.com's Vegan Food expert. She writes, “Nondairy white chocolate, fresh raspberries, and freshly picked sage from the garden (or the grocery store!) all add up to a ridiculously easy and quite sophisticated dessert. Source nondairy white chocolate online or in specialty shops, or better yet...make your own!” Prep Time: 195 minutes; Cook Time: 5 minutes; Total Time: 200 minutes; Yield: 10 servings

To view this online, click here.

Ingredients

Crust:

1 1/2 cups almond meal

1/4 cup cocoa powder

5 tablespoons organic granulated sugar

3 tablespoons vegan margarine, melted

Filling:

2 cups raw cashews, soaked at least 3 hours

1/4 cup organic granulated sugar

1/2 cup water

5.5 ounces dairy-free white chocolate (you could sub out dark chocolate if you’re feeling adventurous)

Topping:

1 1/2 cups fresh raspberries

1 tablespoon fresh sage leaves, minced

1/4 cup organic granulated sugar

Preparation

To Make the Crust:

Preheat your oven to 400 ºF.

Combine the almond meal, cocoa powder, and sugar together into bowl until well mixed. Stir in the melted margarine until completely mixed together. You should have a slightly wet and crumbly mixture that’s easy to squeeze into clumps. Make sure the margarine is evenly distributed throughout. Using slightly greased hands or the bottom of glass, press the crust mixture into an 8 ” tart or pie pan.

Bake crust for 10 minutes in preheated oven. Remove from oven and let cool completely.

To Make the Filling:

In the bowl of a food processor, combine the cashews with the 1/4 cup sugar and the 1/2 cup water and blend in food processor until very smooth, about 5 minutes, scraping down the sides of the food processor's bowl as needed.

In the bowl of a double boiler or using a microwave, melt the nondairy white chocolate and pour into the cashew cream while it is still hot. Work fast! You can either pour it directly into the food processor just after the cashews turn to cashew cream and continue to blend for a few seconds, or place cashew cream into separate bowl and stir in the melted white chocolate.

Quickly and evenly spread the cashew mixture into the cooled pie crust and chill the pie in fridge, loosely covered with foil, until firm, about 1 hour.

To Make the Topping:

To make topping simply combine the raspberries, sage, and sugar into small saucepan and cook over medium heat, stirring often, until the sugar granules have dissolved completely.

Increase the stove temperature slightly to reduce until thickened. Spread the cooked raspberries on top of the chilled filling and place back in the fridge to set for about 1 more hour.

Serve cold. Store leftovers covered in the refrigerator for up to 4 days.