This one dish that I am asked to make.
Padre Eddie’s Beef Stroganoff
1 to 2 lbs. London broil or Stew Beef
1 lb. Wide egg noodles
2 Containers of sour cream
1 Tablespoon Olive Oil
1 Large onion
5 cloves of garlic (chopped)
2 Tablespoons of Oregano and thyme
1/2 Teaspoon of Sea Salt
1lb of fresh sliced mushroom or two cans of mushrooms
Fresh Ground Pepper
Cut the London broil into stew size chunks (disregard if using stew beef). Brown in a frying pan the London broil, onion, garlic, mushroom, spices and Olive Oil. When the beef is almost done add one container of the sour cream and slowly simmer till the beef is to desired doneness.
In a separate pan cook the egg noodles as directed, drain and put back in pan and add about 2 tablespoons of butter.
When beef, mushrooms and onions and sour cream mixture is finished, add it to the egg noodles and add more sour cream to taste.
Add the fresh ground pepper to taste.
If you like wine, serve with Zinfandel Port Wine (if you can find it) and enjoy!
This is a favorite dish of mine. My Babcia would make this frequently.
Cabbage Roll Casserole
1 small head of cabbage
1 ½ lbs ground beef
4 garlic cloves, diced
1 medium white onion, diced
1/3 cup rice, uncooked or 1 cup Minute Rice, uncooked
2 (28 ounce) cans whole tomatoes, chopped
1 lb sauerkraut (bag or jar)
salt and pepper to taste
1. Chop cabbage into bite-sized pieces, discard the core.
2. Place cabbage in bottom of large deep casserole.
3. Brown the meat, add the onion, garlic, salt and pepper.
4. Add the rice and one can of the chopped tomatoes, including the juice.
5. Mix together well and pour over the chopped cabbage.
6. Spread the sauerkraut on top, including the juice.
7. Cover with second can of chopped tomatoes and juice.
8. Bake uncovered in a 350° oven for 20 minutes.
9. Cover and continue baking for another hour or until rice is tender.
Moma hails from Alabama…and this is her recipe for corn bread.
2 cups self-rising cornmeal
3/4 cup buttermilk
2T bacon drippings or veg. oil
½ cup water
Blend together well– May have to add a little more water (should be the consistency of melted ice cream). Pour into a preheated iron skillet that has melted bacon drippings or veg. oil. Bake in 400 degree preheated oven until brown. ENJOY
Being a Southern Gentleman I prefer good ol’ comfort foods. Nothing says comfort like dumplings. This recipe is from my family cookbook.
½ Cup yellow cornmeal
½ cup all-purpose flour
1 tsp salt
2½ T cold butter
½ cup milk
Combine cornmeal. Flour, baking, powder and salt in a medium bowl. Cut in butter with fingers, pastry blender or 2 knives until mixture resembles coarse crumbs. Make a well in the center; pour in milk all at once and stir with fork until mixture forms dough.
*From the Archives of JustUsOwls*
First I’ll say I’m Italian and I don’t use no stinking recipe! 😉 Though I do have a few that I enjoy. This one is one of my own creation.
Padre Eddie’s Famous Lemon Chicken
Warning: this will cause puckering…it’s not a sweet dish but a sour.
5-6 boneless skinless chicken breasts or thighs: cut into small cubes or nugget size
2-4 clove of garlic chopped
1 Spanish/Red Onion cut into rings (thickness is your preference)
6-7 fresh lemons
1 tablespoon of Olive Oil
1 tablespoon of oregano and rosemary (fresh if possible)
Cut 3-4 of your lemons into wedges and remove the meat from the rind. Use the juice of 1-2 lemons over your chicken while cooking. The remaining lemons cut into wedges and use them as a garnish.
In a good size sauté pan (must have a lid), add olive oil, garlic, and onions. Let cook about 1 minute. Add chicken and lemon meat; sprinkle with spices, and slowly simmer (covered) until chicken is done (stir occasionally). Onions should be nice and caramelized by the time you serve.
Serve over noodles or rice. For a side dish, a fresh salad will touch off this dish.
Salt and or Pepper to taste. If you enjoy Sangria or Raspberry Wine serve with this dish and enjoy!