Recipes by Arlene

• 2 lbs. round steak cut in cubes or strips
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 4-oz. can sliced mushrooms and juice
• 1 can consommé
• 1 4-oz. can tomato sauce
• ½ cup cooking sherry
• 1 tbsp. Worcestershire sauce
• 1 tsp. salt
• ⅛ tsp. pepper
• 1 cup sour cream

Brown meat in hot fat; sprinkle with flour. Stir in onion, garlic and other ingredients (except sour cream). Cook in slow oven about 2 hours (covered). Thicken gravy and add sour cream. Serve over rice or noodles. Serves 4 to 6.

Note: This can be made ahead of time, adding sour cream when ready to serve. This recipe can be doubled to serve more or to have leftovers.

• ½ cup butter
• ¾ cup graham cracker crumbs
• 1 cup chocolate chips
• 1 cup butterscotch chips
• ½ cup coconut
• ½ cup chopped nuts
• 1 can condensed milk

Melt butter in a cookie sheet (15” x 10”). Layer each ingredient in order. Pour condensed milk last on top evenly. Bake 30-35 minutes in 350° oven. Cut into squares.

• 1 cup sifted cake flour
• ½ tsp. baking powder
• ½ cup chopped walnuts
• ⅓ cup butter, melted
• 1 egg, slightly beaten
• 1 cup firmly packed light brown sugar
• ⅛ tsp. baking soda
• ½ tsp. salt
• 1 tsp. vanilla
• ½ cup glazed chocolate chips (can substitute fudge chips)

Sift flour, baking powder, soda and salt together. Add sugar to melted butter and mix well. Add egg, vanilla, flour mixture and nuts a small amount at a time, mixing well after each addition. Spoon into greased 9” x 9” x 2” pan. Sprinkle chips over top of dough and bake in 350° oven for 20 minutes. Cool in pan and then cut into bars or squares.

• 6 pork chops
• 1 tbsp. shortening
• ⅓ cup chopped celery
• 2 tbsp. brown sugar
• 2 tbsp. lemon juice
• ½ tsp. dry mustard
• ½ tsp. salt
• ⅛ pepper
• 2 8-oz. cans tomato sauce

In a large skillet with a tight fitting lid, brown pork chops in shortening over medium heat, approximately 3 minutes on each side. Pour off excess fat. Sprinkle celery, brown sugar, lemon juice and seasonings over chops. Pour tomato sauce over all. Cover and simmer over low heat for one hour or until chops are tender.

• 4 whole boned chicken breasts
• 1 3-oz. package chipped sliced beef
• 8 slices bacon
• 1 can cream of mushroom soup
• ½ pt. sour cream

Remove skin from chicken and place in a greased baking dish. Wrap each ½ chicken breast with a slice of bacon. Snip the chipped beef into small pieces with kitchen scissors and arrange over chicken. Mix soup and sour cream together and spoon over all. No seasoning necessary. Bake uncovered in 250° oven for three hours, or a 300° oven for two hours. Sprinkle with paprika.

• 1 cup brown sugar
• 1½ tbsp. cornstarch
• ¼ tsp. salt
• ⅛ tsp. cinnamon
• 1 cup apricot nectar
• ½ cup hot water
• 3 lbs. sweet potatoes, cooked and sliced
• 2 tbsp. butter

Mix the sugar, cornstarch, salt and cinnamon. Add the apricot nectar and the hot water; stir well. Boil until thick and add the butter. Pour over the sweet potatoes and bake until bubbly.

• 1 can tuna
• 1 small can mushrooms
• 1 small can peas
• a can mushroom soup
• 1 can milk (use empty soup can)
• 1 cup diced celery
• ½ cup diced onion
• ½ cup cashews
• 1 can Chow Mein noodles
• Crushed potato chips

Combine all ingredients together except the noodles, cashews and the potato chips. Put into a buttered casserole dish. Stir in half of the Chow Mein noodles. Bake at 325° for about 50 minutes. Stir in remaining noodles and cashews and bake for another 10-15 minutes. Top with crushed potato chips. Makes 6 servings.

• 2 cups chicken
• 1 cup celery, cut up
• 2 tbsp. onion, chopped
• 1 8-oz. package noodles, partially cooked
• 1 can cream of chicken soup
• ½ cup mayonnaise
• 3 tbsp. thin cream
• 2 cups crushed potato chips

Cook the chicken and remove from bones. Break into small pieces. Sauté celery and chopped onion in small amount of butte until tender. Mix chicken, celery, onion, noodles, soup, mayonnaise and thin cream together. Place ion greased casserole and cover with crushed potato chips. Bake 45-60 minutes in a 350° oven.

• 1 lb. lean ground beef
• 1 cup soft bread crumbs
• 1 cup milk
• 1 egg, well beaten
• 2 medium onions, chopped
• 2 tsp. (or less) salt
• ⅛ tsp. pepper
• ¼ tsp. nutmeg
• Fat or salad oil
• 1 cup hot water
• 1 tbsp. flour
• 2 tbsp. cold water

Combine the first eight ingredients; mix well. Form into 1-inch balls; brown on all side in a little fat or oil. Remove from skillet and keep warm. Add the hot water to the drippings in skillet; stir in mix. Put flour in a small bowl; stir in cold water. Mix well and stir into hot mixture. Bring to a boil; cook and stir until thick. Return meatballs to skillet; cover and cook for 30 minutes, adding more water if necessary. Add Kitchen Bouquet to gravy if it is not real brown.

• 1½ cup sour cream
• 1 tsp. parsley flakes
• 1 tsp. dried chopped chives
• ¼ tsp. garlic salt
• ¼ tsp. onion salt
• ¼ tsp. white pepper

Combine all ingredients together and let stand for at least 30 minutes.