LINK TO BUY THE BOOK
This was a favorite of all and we encouraged Mom to make it often.
2 lbs lean round steak
4 T butter
½ lb mushrooms
½ C tomato juice*
1 clove garlic peeled and crushed
2 tsp salt
1 C mushroom soup
1 C sour cream
Trim all fat from beef.
Cut meat into strips, about 3” long and 1” wide; set to one side.
In a sauté pan, melt 2 T butter, add mushrooms, sauté until golden brown.
Remove mushrooms from pan; set aside.
Melt remaining butter in pan.
Add meat and cook, stirring constantly for about four minutes.
Add tomato juice and garlic
Simmer (with lid partly open) until meat is tender and done. (*Note: Additional tomato juice may well be required in order to simmer the meat sufficiently).
Add mushrooms, seasoning, and soup. Heat thoroughly.
Stir in sour cream — just before serving.
Easter Egg Nests
Know why this one was made — 3 Musketeers was one of Mom’s favorite candy bars (Cup of Gold being her very favorite).
6 — (“3 Musketeer”) candy bars
2 T milk
4 C cereal flakes
1 C shredded coconut
Tinted coconut and candy eggs
Soften candy bars with milk over hot water.
Remove candy from stove, stirring until smooth.
Combine cereal and coconut in a bowl.
Fold in candy mixture with rubber spatula.
Shape into nests approximately 2½ - 3 inch in diameter with moistened hands.
After set, fill with tinted coconut and candy eggs.
Yield: 12 nests