Cinnamon & Apples

Mom’s Beef Stroganoff Recipe by My Mother: Ruth Mayer   18oz of cut beef stew chunks or 1 rump roast cut up small 2 Tbls Olive oil Salt & Pepper to taste 1 medium onion finally chopped 1 lb. slice fresh mushrooms 3 ½ cups of water 10oz Whole Organic Milk 2 Tbls of Flour 1 or 2 Tbls of Paprika 1 tsp of Garlic Powder 1 spoonful of sour cream 1/4 –Cup freshly chopped Parsley Wash off fresh sliced mushrooms then place in a pot adding in the water cook on medium heat until mushrooms look soft and gold water should reduce to ¾ of a cup set pan aside Do Not Drain. -In a frying pan, combined olive oil, salt, pepper, onion, and beef chunks stir often to cook beef on all sides. -When beef is cooked, add 2 Tbls of flour stirring and coating all the meat pour in mushrooms and water and stir well then add paprika and garlic powder. Stir well -Add milk with consent stir reduce and simmer until thicken. -Add 1 spoonful of sour cream and stir then...

Banana Cream pie Pudding by: Carolyn Harris, Pie Crust by: Amy Taylor 1/3 cup flour 2/3 cup packed brown sugar 2 cups whole milk 2 egg yokes (beaten) 1 tsp. Pure Vanilla 2 Tbls. Butter 3 ½ cups of prepared whipped dream whip 2 to 3 Firm Bananas ¼ cup finally chopped walnuts In a saucepan, combined flour, brown sugar then slowly whisk in the milk. Stir this often on medium heat. Cook until it is very thick and very bubbly. In a small bowl beat egg yokes, and gradually mix in one cup of the mixture into the egg yokes mix well and pour back into the saucepan with the rest of the pudding mixture. Add butter and vanilla cook on medium heat bringing the mixture back to being very thick and bubbly. (All this should take some work while stirring often and a good 30 to 45 minutes.) Let cool to room temperature. Pour pudding into a bowl and fold in one cup of prepared dream whip cover and place in the refriger...

Grandma Charlotte’s Bar-B-Q Sauce 2 cups of ketchup 1-cup light brown sugar ½-cup water 4 good shakes of Tabasco sauce 4 good shakes of chili powder A few good shakes of dry mustard Salt Whisk together and cook in the microwave for 5 to 10 minutes depending on how fast the sugar cooks, I do not add the salt but you might want if you are canning it. Taste as you go I add more brown sugar, chili powder, and Tabasco until I like the balance. Make two batches one for pouring over your meat and one to pour into a jar and use for a topping Finished Water & Ketchup Water, Ketchup, & chili powder Water, Ketchup, dry mustard, chili powder, brown sugar, & hot sauce Mixing well Cooking in the microwave for 10 minutes or until sugar is cooked.

Crock-Pot Pork Ribs Make, two batches of sauce one to cover and cook the meat in and one for dipping. Baby back or Pork Spare ribs (Remove membrane if you have any on your ribs) Cut ribs if necessary Place ribs in a crock-pot and pour homemade BBq sauce over meat cover and let cook on low for 6 to 8 hours. While keeping the lid on the crock pull it from the metal cooker and remove lid just a little pouring out all the sauce. Then place ribs onto a baker’s sheet and cook under the broiler for 20 to 30 seconds. Remove from broiler and drizzle some more sauce that has been cooked and set aside for dipping Finished & Covered with extra sauce Before cooking Place into Crock-Pot Sauce being added Drained and ready for broiler After broiler & before finished off with sauce