New Recipes for a New Year

Sunday, January 30, 2011

Beef Stroganoff Soup

Savery Avenue, Carver, MA: First Divided Highway in US

1 lb beef chuck steak
1 lb mushrooms
1 medium onion
3 garlic cloves, chopped
3 TBS Olive Oil
3 TBS Butter
Salt and Pepper to taste
4 TBS Flour
3 TBS Ketchup
1 quart Chicken Stock
1 quart Beef Stock
3 cups egg noodles

Sour cream


Slice steak thin, cut into thin strips about 2 inches long.  Remove stems, slice mushrooms into thin slices.
Chop onions into small pieces (you can use an electric food chopper). Heat oil and butter.  First brown onions in oil and butter. Add steak and brown over low heat, add chopped garlic. Stir in sliced mushrooms and continue to cook over low heat.  Sprinkle flour over mixture.  Add ketchup.  Stir mixture until mixed well.  Add Chicken and Beef Stock.  Cook over medium heat until soup is boiling.  Add egg noodles and cook over medium heat until noodles are done (10 minutes).  Serve hot with a topping of sour cream.

Notes from Liz

This is a rich and filling dinner soup.  It serves 6-8 people.

Chicken Pot Pie


2 pie crusts ( I use the Pillsbury rolled crust in
the refrigerator section)
1 lb boneless chicken breasts or thighs
The Cape & Islands Orchid Show is a welcome visitor in January
5 cups of water
 2 cups vegetables of your choice:  Beans, Peas, Carrots, Water Chestnuts, Onions)You can use frozen mixed vegetables of your choice or you can use left over cooked vegetables.
1 stick butter
4 TBS flour
2 cups milk
Salt and Pepper to taste


Preheat oven to 375 degrees.
Put 5 cups of water into a soup pan and bring to a boil.  Chop boneless, skinless chicken into bite size pieces.  Add to boiling water.  Cook until done (15 minutes).  Drain chicken and reserve the broth for future use.  You can cool and freeze it in ziplock bags or plastic containers.  Unroll crust onto a pie plate.
In a skillet, heat one stick butter until melted, add flour and whisk.  Add milk slowly to butter and flour mixture while whisking until a smooth white sauce is formed.  Add salt and pepper and heat while whisking until thickened.  Stir chicken and vegetables into white sauce.  Add this mixture to pie crust.
Unroll top crust on top of pot pie.  Crimp pie crust edge between thumb and fore finger or use fork to seal crust edge.  Cut four slits into center of pie.  Put into the oven and cook for 45 minutes to one hour, until crust is browned.

Notes from Liz

The vegetables are easy to vary.  I have tried the frozen packages of "stew vegetables", "oriental vegetables", "mixed vegetables"  and my own left over cooked peas, carrots, beans, potatoes, onions, etc.  This makes an easy packed lunch.  Pack a slice in a plastic container and microwave at work or school.  A complete meal in a slice.

French Onion Soup

Plenty of snow this winter

8 cups yellow onions (6-8 medium onions)
3 TBS olive oil
3 TBS butter
3 TBS flour
1/2 tsp salt
1/2 tsp sugar
1 quart (32 ounces) Beef Stock
1 quart (32 ounces) Chicken Stock
Grated Cheese (I use mozzarella or gruyere)
French Bread, sliced and toasted


In a large dutch oven or soup pot, add olive oil and butter.  Melt butter over low heat.  Slice onions into thin rings.  Add onions to pot and stir until coated with the olive oil and butter mixture.  Over low heat, stir until heated through.  Put a lid on the pot.  Stir frequently.  When onions are translucent, add salt and sugar.  This will increase browning.  Stir to brown all onions.  Add flour.  Heat Beef Stock in a separate pan.  Add hot beef stock to onions and stir.  Add Chicken Stock.  Cook on medium heat for about 1 hour.

Slice French Bread into 1/2 inch rounds.  Toast on both sides.  Grate Cheese.

Serve hot soup with a slice of toasted French Bread and plenty of grated cheese.

Serves 6-8

Notes from Liz
This hearty soup is a great meal with more french bread and cheese with fruit salad for dessert

Tuesday, January 25, 2011

Southern Pecan Pie

This pie will "eclipse" all other pecan pies!

1 cup dark Karo Syrup
1 cup granulated sugar
3 eggs
1 tsp vanilla
1 1/2 cups pecan meats

1 pie crust (I use Pillsbury refrigerated pie crust)


Unroll pie crust and place in pie pan.
Preheat oven to 375 degrees

In a bowl, lightly beat 3 eggs.  Add Karo Syrup, granulated sugar, and vanilla.  Stir until mixed well.  Add pecans and stir.  Pour mixture into pie crust.

Bake for 30-35 minutes (until filling has a nearly firm texture)

Notes from Liz

This is a very easy and delicious pie.  You can make the whole pie in 10 minutes plus cooking time

Scalloped Potatoes

When the snow is deep, you need comfort food.

6-8 large Yukon Gold Potatoes
1 stick butter
3 cups milk
4 TBS flour
Salt and Pepper to taste


Peel and slice potatoes (about 1/8-1/4 inch thick)

Make a white sauce

Melt one stick of butter in a stock pot. Turn off heat.  Put 3/4 cup milk in a small bowl.  Add four TBS flour ON TOP of milk.  Whisk until flour is dissolved in milk.  Slowly add milk and flour into melted butter while whisking.  Heat butter, milk, and flour mixture on medium heat.  Whisk and add the remaining milk.  Heat until thickened.

Grease a 9x11 inch baking dish.  Arrange the potatoes in the dish.  Cover with hot white sauce.  Stir sauce and potatoes until the potatoes are coated with sauce.  Add salt and pepper to taste.  Bake at 350 degrees for 45 minutes.  Stir several times during baking.  Lower the heat to 300 degrees and cook 15 minutes more or until potatoes are tender and flaking with a fork.

You may add thinly sliced ham and stir into potatoe mixture before baking.

Serves 6

Notes from Liz
I know butter is high in fat and calories but if you save it for where it makes a taste is worth it!
Margarine doesn't taste the same.  Go for the butter!