Monthly Archives:August 2009

Vegetable Stroganoff

August 25th, 2009 / Tags: , / Categories: Casseroles and/or Hotdish, Recipe / No Comments »
submitted by the Wieseler family

Vegetable Stroganoff

  • 1 cup Onion, chopped
  • 8 oz. sliced Mushrooms
  • 2 tblsp Butter
  • 2 cups Sour Cream
  • 1 1/2 cups Plain Yogurt
  • 2 tblsp Wine Vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Dill Weed
  • 1 tsp Soy Sauce
  • 1 cup Broccoli, chopped
  • 1 cup Cauliflower, chopped
  • 1 cup Carrots, sliced
  • 1 cup Celery, chopped
  • 1 8-oz. can sliced WaterChestnuts
  • 4 cups Egg Noodles, cooked and drained

Saute onions and mushrooms in butter until tender.  Combine with sour cream, yogurt, vinegar, spices and soy sauce in double boiler top.  Heat gently about 20 minutes.  While sauce simmers, steam the vegetables. 

To serve:  Place noodles on serving platter.  Follow with vegetables and ladle sauce over top.  Garnish with chopped fresh parsley.

Ham Sauce

August 25th, 2009 / Tags: , / Categories: Little of This and That..., Recipe / 1 Comment »
submitted by the Wieseler family

Ham Sauce

  • 3 Egg Yolks
  • 1/2 cup Sugar
  • 1/2 cup Vinegar (less if very acidic)
  • 1 cup Tomato Juice
  • 1 tblsp Butter or Margarine
  • 2 tblsp Prepared Mustard

Sitr together, cook, stirring, until thick.  If not thick enough, mix in 1 to 2 tblsp cornstarch with a little water mixed in.

Cheese Ball

August 25th, 2009 / Tags: , / Categories: Appetizers, Little of This and That..., Recipe / No Comments »
submitted by the Wieseler family

Cheese Ball

  • 1 wedge Blue Cheese
  • 1 jar Old English Cheese
  • 1 lg Cream Cheese
  • 2 tblsp Minced Onion
  • 1/2 tsp Worchestershire Sauce
  • 1/2 cup Pecans, chopped fine
  • 1/4 cup snipped Parsley

Soften cheeses.  Combines cheeses, onion and sauces.  Blend well, stir in 1/2 parsley and pecans.  Shap into ball and place in bowl lined with waxed paper.  Place remaining parsley and pecans on wax paper, roll cheese ball until coated.  Chill in refrigerator.  Enjoy.

Vegetarian Chowder

August 25th, 2009 / Tags: , / Categories: Recipe, Soups / No Comments »
submitted by the Wieseler family

Vegetarian Chowder

  • 1 lb White Beans (Great Northern, Small White, Limas, Navy)
  • 1 cup Onion, chopped
  • 1 1/2 cup Celery, chopped
  • 1/4 cup Butter or Margarine
  • 1/4 cup Flour
  • 1 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 3 cups Milk
  • 1 16-oz can Tomatoes
  • 1 16-oz can Whole Kernel Corn
  • 1/4 lb Montery Jack cheese or Sharp Cheddar

Rinse, sort and soak benas. Drain.  In large kettle, cook beans in 6 to 8 cups hot water with 1 1/2 tsp salt.  Cook until tender (about 1 hour lima; about 2 to 2 1/2 hrs for small whites and great northerns).  Don’t drain!  Meanwhile, cook onion and celery briefly in butter in a 1 1/2 quart saucepan.  Blend in flour, salt and pepper.  Stir in milk and heat mixture until hot, but not boiling.  Add beans and their liquid, along with remaining ingredients.  Heat to serving temperature.

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