Many of us are using this “Stay-at-Home” time to rediscover our kitchens. It’s a great time to pull out and make our favorite recipes — some of which have been handed down for generations. Those of us at LKNConnect are sharing our favorites. We hope that you will also share some of yours. Please email your recipe with a description of where you first tried it, or who gave it to you, or what is your best memory about eating that delicious recipe to me at [email protected]. — EH Stafford, Managing Editor
Mother’s Super Simple Oven Stroganoff – Serves 8
Ingredients
1 Package of Lipton’s Dry Onion Soup mix
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 can Cream of Chicken Soup
2 medium cans mushrooms or can also use fresh
½ to 1 cup (or more) of burgundy wine
3 pounds cubed sirloin steak (raw)
Instructions
In a heavy Dutch oven mix all the ingredients including the steak.
Bake uncovered at 300 Degrees for 3 hours. Periodically check and stir.
Serve over noodles or better yet, this rice recipe.
Mothers Sweet Spanish Onion/Rice Casserole.
The best you will ever eat!! – Serves 8
Ingredients
½ cup Long Grain Rice
2 quarts Water (add salt for the water)
7 – yes, 7 cups of Sweet Spanish Onions
6 Tbsp Butter
1 tbsp each salt and pepper (I use Jane’s Krazy Mixed up Salt and Jane’s Krazy Mixed up Pepper)
¼ cup (or more) Sour Cream
½ cup (or more) Cheddar Cheese, Shredded
1 bunch Fresh Parsley
Instructions
Boil rice in salted water for 5 minutes, then drain.
Thin slice onions (on bias). Braise about 10 minutes in the butter. Put in a casserole and cover.
Bake at 300 degrees for an hour.
Just before serving, stir in the salt, pepper, sour cream and cheddar cheese. Top with fresh chopped parsley
You can make it the day before and reheat. It’s a true treat.
Margi Kyle, LKNConnect’s Director of NonProfits
Photos courtesy of Pixabay and Campbell’s Soups
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