CORNED-BEEF BURGERS

Lenora Kish

1 can corned beef

1 small onion, chopped

1/2 cup grated cheddar cheese

1/2 cup catsup

 

Combine and fill buns. Wrap in foil. Heat in oven for 15 mins. at 400 degrees.

 

EASY COMPANY STEW

Joyce Waters

3 lbs. stewing beef

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of celery soup

1 soup can of dry red wine

1/2 package instant onion soup mix

1/2 lb. fresh mushrooms

rice or noodles

 

Mix the first six ingredients. Bake five hours at 300 degrees or eight hours in crock pot on low. During last half hour add fresh mushrooms. Serve over rice or noodles.

 

15-MINUTE STROGANOFF

Carol Hulver

1 lb. round steak, 1/4 inch thick

1-3 oz. can (2/3 cup broiled) sliced mushrooms with liquid

1 envelope dry onion soup mix

1 cup dairy sour cream

2 Tbsp. flour

 

 

 

Trim fat from meat and reserve. Cut meat diagonally across grain in very thin strips. Heat fat in skillet till ­you have about 3 Tbsp. melted fat (if necessary, add butter); remove trimmings. Brown meat.

 

Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling. Blend sour cream and flour. Add to hot mixture. Cook and stir till mixture thickens--sauce will be thin. Serve over noodles.

 

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