Hi everyone! Happy birthday to my husband, John!
Tomorrow for dinner we're having Crescent Beef Stroganoff. This is easy and a great meal for when you're in a hurry. The crescent rolls on the bottom are a nice change to your typical stroganoff. I'm serving it with a BLT Salad. Of course, my family won't eat mayo so I'm making the salad part but they'll do their own dressing. Plus, right now you can't do roma tomatoes (the salmonella problem) so I'll go with grape tomatoes or tomatoes on the vine. I am actually attending a Moms Club banquet tomorrow so I won't be eating at home. I was assigned dessert for the banquet and I'm bringing a Strawberry Cheesecake Trifle. It's an Italian theme and I figured cheesecake would work. This trifle is very simple and pretty when it's put together!
Crescent Beef Stroganoff
1 package (8 ounces) refrigerator crescent rolls
1 pound ground beef, lean
1/2 cup chopped onion
8 ounces sliced mushrooms
salt and pepper to taste
1/2 teaspoon paprika
8 ounces sour cream
6 slices American cheese
Unroll crescent roll dough; press into the bottom of an ungreased 13x9x2-inch baking pan to form a thin crust. In a skillet, brown beef with onion and mushrooms; season with salt and pepper and paprika. Stir in sour cream; spoon into the baking pan. Sprinkle evenly with the shredded cheese. Bake at 375° for 25 to 30 minutes, or until crust is baked. Cut into squares
1 package bacon
3/4 cup mayonnaise
1/4 cup milk
3/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 head Romaine lettuce, rinsed, dried and shredded
4 Roma tomatoes, seeded and chopped
1 cup seasoned croutons
Fry bacon until crisp then drain and cool on paper towels and then tear into small pieces.
Combine mayo, milk, garlic powder and black pepper and mix well. Chill. (I chill at least 2 hours). Toss lettuce and tomatoes together. Add bacon. Just before serving add croutons and toss with dressing.
Strawberry Cheesecake Trifle
(mom2 sweetie from recipezaar)
-= Ingredients =-
2 quarts strawberries ; sliced
2 tablespoons sugar
2 tablespoons almond extract
2 --8 ounce blocks cream cheese ; softened
1 C. sour cream
2 C. powdered sugar
1 t. vanilla extract
1/4 t. almond extract
16 ounce tub whipped topping or 1 pint cream ; whipped
1 large angel food or pound cake ; torn into pieces
-= Instructions =-
Set aside some berries for garnish. Mix rest with sugar and almond extract. Set aside. Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in whipped cream.
In a trifle bowl: 1/2 cake, 1/2 berries, 1/2 cream cheese mixture, repeat layers.
Here's a recipe for spaghetti sauce that I really like. In the summer, when veggies are all in season, I like to make big batches of sauce and then I freeze it in ziploc bags. With this recipe, I usually only do 1 green pepper. If you don't want to scald and peel your own tomatoes, you can use a big 28oz can of tomatoes. I do that when tomatoes aren't in season (meaning when they're expensive). This recipe is meant to go in the crock pot and cook all day! It's very easy!
(Amy – amylz)
1/2 whole celery chopped finely
3 big onions chopped finely
2 big green peppers
2 garlic cloves crushed
8-10 fresh tomatoes that were scalded and peeled
2 cans of tomato paste
1 small can of mushrooms
Pinch of each of theses spices: Italian seasoning,
garlic salt,parsley, basil, oregano ,chili pepper .
1 pound of ground beef browned
In a frying pan blond the onions and celery together with a little margarine this will bring out juices and will enhance the flavor. Put the whole list of ingredients together stir and let it go for 8-10 hours on low...Freezes well. Amy’s Notes: I use a giant can of whole tomatoes if I don’t have fresh tomatoes.