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Hamburger Stroganoff
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| 1/4 cup butter
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1 clove garlic, minced
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| 1 pound hamburger
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1 small container sour cream
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| 1 medium onion, diced
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2 tablespoons flour
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| 1 can mushroom or chicken soup
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salt and pepper to taste
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| 1 small can button mushrooms
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1 small box egg noodles
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Cook onion, garlic, and mushrooms in butter until tender. Add the hamburger and brown. Mix the soup with 2 tablespoons flour, salt, and pepper. Add to the meat mixture and simmer 10 minutes: add sour cream and heat through. Cook the noodles according to package. Serve stroganoff over the noodles. Serves 6.
Created and submitted by Twila Parkins
Hawaiian Beef Loaves
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| 1 envelope brown gravy mix
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dash of pepper
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| 1/2 cup milk
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1 cup soft bread crumbs
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| 1 tablespoon minced onion
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2 pounds ground beef
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| 2 slightly beaten eggs
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1 (16 oz.) can sweet and sour sauce
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| 1 tablespoon fresh parsley
| hot cooked rice
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| 2 tablespoons soy sauce
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1/2 teaspoon salt
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In a large mixing bowl, blend gravy mix and milk. Add minced onion: let stand a few minutes. Add eggs, parsley, soy sauce, salt and pepper: stir in the bread crumbs. Add the ground beef and mix well. Shape into 2 loaves and place in a shallow baking pan. Bake in 350 degree oven for 50 minutes. Spoon off excess fat. Pour a little sweet and sour sauce over the loaves. Return to the oven for 15 minutes. Heat the remaining sauce: serve with rice. Serves 8.
Created and submitted by linda Bellamy
Chicken Enchiladas
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| 2 cans cream of chicken soup
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2 cups shredded Cheddar cheese
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| 1/2 cup sour cream
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1/2 cup chopped onion
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| 1 small can green chilies |
corn tortillas
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| 2 cups cooked chicken, diced
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1 can enchilada sauce
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Mix the first 4 ingredients together until smooth and well blended. in another bowl, toss together Cheddar cheese and chopped onion. Dip tortillas in hot oil to soften. Spread a layer of the soup mixture on the tortilla. Place a cmall amount of cheese and onion mixture in the center and roll up. Place seam side down in a 9" x 13" baking dish. Repeat with the remaining tortillas. pour enchilada sauce over the enchiladas. Top with the grated cheese. Bake at 350 degrees until hot and bubbly. Top with sour crea. Serves 6.
Created and submitted by Teri Parkins
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