Make the dessert
first. This is my Great-Aunt Lodema's original recipe.
Cherries in the Snow
- White cake mix
- Cherry pie filling
- Cooking oil
Prepare the cake
mix according to the package directions and pour into a greased and floured 13 x 9 cake pan. Pour the cherry pie
filling over the dough and spread evenly. Bake as directed on the cake package.
Start the stroganoff
while the cake bakes. This is my Great-Aunt JoAn's recipe.
- 2 medium steaks
(I prefer top sirloin.)
- 2 tbsp. olive
oil (For more flavor, use extra virgin oil.)
- 2 tbsp. butter
or margarine (not reduced-fat)
- 1 cup chopped
- 1 1/2 cup sliced
- 1 cup beef broth
- 1 1/2 tbsp.
- 1 tsp. salt
- 1/2 tsp. whole
- Dash nutmeg
- 2 cups sour
cream (You can also substitute unwhipped cream for part of the sour cream.)
- Egg noodles
- 1 16-oz. pouch
frozen green peas, thawed
Cook the meat
until browned. Trim the fat and cut the steaks into strips.
Heat oil and butter. Add onion and mushrooms.
Add meat; cook 10 minutes.
Add beef broth; cook covered 30 minutes.
In a small bowl, combine flour, salt, caraway seeds, and nutmeg with sour cream. Add to meat.
Cook slowly over low heat until thick; do not boil.
Cook noodles al dente. Add peas and cook through.
Serve meat immediately over pasta.
Beer drop biscuits
make an interesting side dish to the stroganoff. This is my Great-Aunt Lodema's recipe, which she adapted from
a recipe she found at Thorneyhouse Lodge.
- 5 tablespoons
+ 1 teaspoon sugar
- 1 can or individual-size
bottle beer (Shiner Bock is recommended.)
- Cooking oil
In mixing bowl,
combine sugar and beer. Add Bisquick until the batter is as thick as you want it. Pull bits of batter and dip them
in oil. Place the balls of batter on an ungreased cookie sheet. Bake at 425º until golden.
***This would be easy to work on while the stroganoff is cooking.
||A crisp green salad
complements this meal nicely. Why not experiment with different salad greens to make something special? Remember,
the darker the leaves, the more vitamins the vegetable has. Green leaf lettuce, iceberg lettuce, and fresh spinach
are the base of my salads. For the best results, salad greens should be torn and not cut.