One of the nicest ways we can show someone we care is to prepare a little something for them that will say "I think you're special". I've included a couple favorites of ours here, I hope you enjoy them.
6 onions, chopped (about 3 cups)
1/2 cup butter or margarine
1/4 cup all-purpose flour
1 tablespoon plus 1 teaspoon salt
4 cloves garlic minced
1 teaspoon pepper
3 cans (8 ounces each) mushroon stems and pieces, drained
6 cans (10 1/2 ounces each) condensed cream of chicken soup
6 cups dairy sour cream
24 ounces noodles, cooked and drained
1 cup snipped parsley
In Dutch oven or large roasting pan, cook and stir ground beef and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles and sprinkle with parsley.
24 servings
1 cup whipping (heavy) cream
1 cup semisweet chocolate chips
1 1/2 cups whipping (heavy) cream
Beat egg yolks in small bowl on high speed about 3 minutes or until thick and lemon colored. Gradually heat in sugar. Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the hot cream into the egg yolk mixture. Stir into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours stirring occasionally just until chilled.
Beat 1 1/2 cups whipping cream in chilled medium bowl until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Serve with chocolate sauce. 8 servings
3/4 cup butter melted
1 cup coconut
1 package (6 ounces) chocolate and butterscotch chips
1 can sweentened condensed milk
1 cup nuts chopped
MIx graham cracker crumbs and melted butter in a 9 x 13 x 2-inch pan. Pat and cover bottom of the pan with this mixture. Layer the rest of the ingredients in the pan in the order as written. Bake in a 350º oven for 1/2 hour. Cool and cut into 1-inch squares.
1 pound thinly sliced roast beef, cut into 1-inch strips (about 3 cups)
6 hamburger buns, split
Prepare Tangy Barbecue Sauce. Stir beef into sauce, Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture. 6 sandwiches.
Tangy Barbecue Sauce;
1/2 cup ketchup
1/4 cup vinegar
2 tablespoons chopped onion
1 tablespoons Worcestershire sauce
2 teaspoons packed brown sugar
1/4 teaspoon dry mustard
1 clove garlic, crushed
Heat all ingredients to boiling in 1-quart saucepan over medium heat, stirring constantly; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
1 ounce dried mushrooms
1/4 cup olive oil
1 medium chicken, in 8 pieces
1 large onion, chopped
1/2 cup dry white wine
1 clove garlic, minced
1 tablespoon tomato paste
2 cups fresh tomatoes, peeled, seeded, and chopped, or canned drained
1/2 teaspoon allspice
Freshly ground pepper
2 bay leaves
1/2 teaspoon thyme, crumbled
Salt to taste
Grated rind of 1 lemon
1/2 clove garlic, minced
3 tablespoons minced parsley
Put the mushrooms to soak for a half-hour in a cup with just enough warm water to cover. Heat the oil in a large skillet an cook the chicken until lightly browned on all sides. Add the onion and saute a minute or two, then splash in the wine and let it boil up. Lower the heat and add the garlic, paste, and tomatoes, the soaked mushrooms and their liquid, carefully strained, and the seasonings. Cover and cook slowly for about 40 minutes, or until done. Remove bay leaves, taste and correct the salt. Mix together the lemon rind, minced garlic, and parsley and scatter over the top.
