In front of the fire,
Candle Light Dinner
| 1 1/2 to 2 lbs. round or sirloin steak | 1 C. sour creame |
| 1/3 C. flour | 1 can cond. mushroom soup |
| 2 T. fat | 1 T. Worcestershire sauce |
| 1/2 C. Chopped onion | 1/2 tsp. salt |
| 1 clove of garlic (minced) | 1/8 tsp. pepper |
| 1 (6oz.) can broiled mushrooms | 2 C. cooked hot rice(wild rice or combination |
Cut steak into 3/4 inch cubes, roll in flour, and brown in hot fat in a large frying pan or Dutch oven. The cook time should take 10 to 20 minutes. Remove meat. Add onion, garlic, and mushrooms, cooking until onions are golden. Add remaining ingredients, except rice and cook until thickened and bubbly. Return meat and simmer, stirring occasionally, abut 1 hour or until the meat is tender. serve over rice.
Helen Sawyer
Georgia Waller's Sour
Cream Raisin Pie
Georgia Waller's Sour
Cream Raisin Pie
1 egg
1 teaspoon of nutmeg
1 cup sugar
1 teaspoon of cinnamon
1 cup sour cream
1 1/2 to 2 cups dark raisins (soak in water & check for stems)
1 tablespoon vinegar
Add vinegar to sour cream.
Stir in sugar and beaten egg.
Add the spices and raisins.
Put in a pie shell and bake at 350 degrees for 45 minutes to 1 hour (until it sets up).
(I lattice the top) To brown top, put under broiler a few minutes.
Variation: Of late I've been substituting Egg Beaters for the egg and using lite sour cream. Tastes about the same (not quite as rich) but better for you. "This was my grandmother Wiedemeier's sour cream raisin pie and has become a HOLIDAY MUST in our family!!"
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