Beef Stroganoff

1/2 cup butter
1/2 cup minced onion
1 lb. ground beef
1/8 tsp. garlic powder
2 TBSP. flour
1 tsp. salt
1 lb. mushrooms (optional)
1/4 tsp. pepper
1/4 tsp. paprika
1/2 tsp. accent
1 can Cream of Mushroom soup
1 cup sour cream

Saute onions and mushrooms in butter. Add ground beef until browned. Add rest of ingredients-stir in sour cream and soup. Sprinkle with parsley. Serve over noodles.

Gable House Potatoes

5 slices bacon-crumbled
2 cups grated cheese
1 cup sour cream
1/2 cup sour cream
2 TBSP. green onion
1/2 tsp. salt
6 Large potatoes

Mix sour cream, cheese, butter and minced green onion. Refrigerate mixture overnight. Bake potatoes for 1 hour 15 minutes @ 400 degrees. Make a slit in top of the potato and squeeze open. Prick at white part of potato with a fork to loosen insides. Scoop on heaping scoop of topping and sprinkle with crumbled bacon pieces. Return to oven for about 5 minutes to melt topping.

Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
1 cup cooked diced potatoes
1 pkg. frozen broccoli and carrots

Prepare 2-crust pie crust. Saute butter, flour, and onion until bubbly. Add salt, pepper, chicken broth, and milk. Stir until well thickened. Add potatoes, broccoli/carrots. Put top crust on pie and bake @ 425 degrees for 30 minutes.

Marilyn's Bread Sticks

1 ½ cup warm water
1 Tbs. yeast
2 Tbs. sugar
3 ½ cup flour
1 tsp. salt
1 cube real butter - melted

Toppings: Garlic powder & parmesan OR Salad supreme seasoning

Dissolve yeast in warm water then add other ingredients. Knead 3 min. If too sticky, add a little more flour. Let rise once, beat down, and then roll out to 1/2” thick. Cut into ¾ inch strips and twist 2 together. Dip into melted butter and place on cookie sheet. Sprinkle with garlic powder and parmesan cheese OR salad supreme seasoning. Bake at 375° for 12-15 minutes.

Chicken Soup

4 chicken breasts with skin/bones
4 diced carrots
½ cup diced celery
1 med. chopped onion
Noodles or Dumplings (Bisquick box)
Peas
Optional – scoop of sour cream

Boil chicken in water with onion and bay leaf for 1 hour. Remove chicken from bones and dice. Save broth for soup base. Add more water. Cook vegetables and noodles in soup. Add chicken. Taste for flavor – add chicken bouillon little at a time for more flavor. Optional – stir in sour cream just before serving.

Opulent Chicken

8 boneless chicken breasts
4 cans cream of chicken soup
1 Tbs lemon juice
1 cup sour cream
8 slices of swiss cheese

Topping:
2 cups stuffing
1/2 cup melted butter

Cut up chicken into big chunks. Place chicken (raw) in 9x13 pan. Place slices of swiss cheese over the chicken and then pour the sauce on. Mix stuffing with butter and sprinkle on top of sauce. Cover with foil and bake for 3 hours at 250. Uncover at very end to brown stuffing. Serve with rice.

Monte Cristo Sandwiches

4 eggs - room temp.
1 Tbs baking powder
1 tsp salt
2 cups milk
2 cups flour

Blend on high in blender. Make sandwiches with ham, turkey and cheese. Stick toothpick(s) through middles of sandwiches to keep them together while cooking. Cut off crusts and saturate sandwich in batter. Heat oil in deep pan and deep fry sandwiches until golden. Cut sandwich in half crosswise when done and sprinkle with powdered sugar. Serve with strawberry jam and/or mustard.