1 lb mushrooms
2 beef or vegetable bouillon cubes
½ stick butter
½ c hot water
2 T flour
½ c cream
1/8 t salt
Dash pepper
½ c bread crumbs
1 c parmesan cheese
Saute the mushrooms in butter. Dissolve beef cubes in water. Melt butter and blend with flour. Add cream, salt, pepper, and beef broth. Add this to mushrooms. Top with cheese and bread crumb mixture before baking. Bake in buttered casserole for 30 minutes at 350.
Posted in Carol and Bruce's Recipes, Cookbook V2, Sides, Vegetarian
2 T oil
1 large onion, diced
2 cloves garlic, minced
1 lb lean ground beef
¾ c green pepper, diced
1 T parsley
½ lb mushrooms
28 oz can crushed Italian tomatoes
8 oz tomato sauce
6 oz tomato paste
½ t pepper
1/8 t cayenne
½ t allspice (do not omit)
½ t oregano
1 t basil
¼ t fennel seed
1 t sugar
1 ½ c shredded cabbage
¼ t crushed chili pepper
Heat oil. Sautee onion and garlic one to two minutes in heavy kettle. Add meat and brown. Add mushrooms and green pepper and cook for two minutes, stirring constantly. Stir in remaining ingredients, cover and cook over low heat for 4+ hours, stirring occasionally. Serve over spaghetti.
Notes: From the Patriot Ledger, 6.24.91. This can also be cooked in a crockpot for four hours instead of on the stove.
Posted in Allan and Linda's Recipes, Cookbook V2, Sauces
Tagged beef, cabbage, mushrooms, tomatoes, vegetables
6 Tbsp butter or chicken fat
6 Tbsp flour
1 tsp salt
1/8 tsp pepper
1 ½ c well seasoned chicken broth
1 c cream
2 c cut-up cooked chicken
2 Tbsp sherry
1 c sauteed mushrooms
½ c slivered green pepper
¼ c slivered pimento
Melt butter in saucepan. Blend in flour, salt, and pepper and cook over low heat until bubbly. Remove from heat and stir in broth and cream. Bring to a boil and boil 1 minute, stirring constantly. Add chicken. Just before serving, add sherry, mushrooms, green pepper and pimento. Serve hot in patty shells, or over noodles, rice, or toast points.
Posted in Entrees, Mary Louise's Recipes, Original Cookbook