MAIN DISHES
| BOEUF STROGANOFF | |
| 1 1/2 lbs. filet steak 1 Tbs. flour 2 Tbs. butter 1 tsp. dry mustard 1 cup stock |
4 Tbs. sour cream 2 Tbs. tomato sauce 1 onion, chopped 5 oz. mushrooms, coarsely chopped (or 1 med. can) |
| Cut steak into thin strips about 3" long. Season with salt and pepper. Let stand in refrig. for 1 1/2 hours. Melt butter in fry pan and add flour, stir. Gradually add stock, dry mustard, sour cream and tomato sauce. Bring to boil. In another pan, saute onion until soft and golden brown, remove. Add meat and fry briskly for 5 minutes. Add mushrooms and fry for 3 minutes. Add to sauce and simmer slowly for 10 minutes, stirring several times. Serve on bed of noodles or rice. |
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| This classic recipe came from Andre Krone, a Russian cooking instructor who taught in his Point Loma home. Marie and the Mission Hills social circut took these classes in 1958. We all ate well during this 'phase' .....at Marie's Place. |
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| CHICKEN PAPERIKA | |
| 8 chicken 1/2 breasts 2 cups fresh mushrooms 1 can Cream of Chicken Soup 1/2 cup sherry |
1/4 cup butter 1 cup chicken stock salt, flour, pepper, paperika |
| Salt, pepper chicken breasts and dust with flour (may remove skin, if desired). Place in greased pan, dot liberally with butter, and bake in 375 oven, uncovered, until golden brown. Meanwhile, saute sliced mushrooms in butter and peanut oil. When brown, add sherry and simmer for 5 minutes. Combine soup, chicken stock and mushrooms and pour over chicken. Cover with foil and bake at 250 until tender, about 30 minutes. |
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| I don't know where this recipe came from (perhaps the Campbell folks) but it sure became a favorite at Marie's Place. Served on a bed of rice with extra sauce applied, it was particularly wholesome on a cold winter night. It always seemed that the sherry bottle was depleted by more than 1/2 a cup when this dish was prepared. |
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| CURRY GLAZED CHICKEN | |
| 3 lbs. chicken pieces seasoning salt 1/4 cup butter 6 Tbls. honey |
3 Tbls. Dijon mustard 2 teas. curry powder shredded lettuce |
| Season chicken with the salt and set aside. Put butter in a 9x13 pan and place in 375 oven to melt. Add honey, mustard, curry powder to butter and stir. Add chicken, coating well. Bake uncovered for 45 minutes, basting and turning several times. Serve on shredded lettuce. |
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| This is one of those easy recipes that steal the show. The exotic flavors and presentation will keep them coming back for more. |
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| SAUTEED LIVER WITH ORANGE | |
| 6 slices calves liver salt, pepper, dry mustard chile powder 4 teas. butter 1 teas. oil 2 Tbls. dry white wine 3 teas. butter |
1 Tbls. chopped onion 2 teas. chopped garlic 1 Tbls. chopped herbs (parsley, thyme, chives) 3 Tbls. consumme 2 Tbls. red wine 1 orange |
| Season liver with salt, pepper, mustard, chile and dust with flour. In heated butter and oil, brown liver on both sides, quickly. Keep warm in oven. In same pan, add onion and white wine, cook for 1 minute. Add garlic, cook another minute. Add herbs, stock, red wine and bring to a boil. Pour over liver. In same pan, lightly brown orange slices in hot oil and sprinkle with small amount of sugar (to taste). Place on top of liver slices and serve. Goes well with mashed potatoes or rice. |
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| I had always hated liver until prepared this way. I wasn't told what it was, only that it was from Andre Krone's cooking class. It may change your mind too. |
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| SPARERIBS 'DETTY' | |
| 3-4 lbs. spareribs (pork or beef) 1 Tsp. salt 1 teas. black pepper 2 Onions, chopped 2 Tsp. vinegar |
2 Tsp. Worcestershire Sauce 1 teas. paprika 1 teas. chili powder 1 cup catsup 1/2 cup water |
| Cut ribs in serving size pieces (3 or 4 pork ribs). Place on shallow baking pan and broil to remove fat and brown. Mean- while, place all other ingredients in sauce pan and simmer. Put ribs in baking dish, pour in sauce, cover and bake in 300 oven for at least 2 hours. |
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| This easy to prepare dish is from Detty June Klauber, wife
of Phil Klauber and longtime family friend. Marie and Detty June spent many evenings together watching TV (the Steelquists were one of the first households in the neighborhood to have a set). Wether it was 'The Fabulous 52', 'Playhouse 90', 'The Ed Sullivan Show' or whatever, they were at the kitchen table, sampling the wine and tending to their mending. They were more like the 'Lucy and Ethel' of Mission Hills. |
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| 'NO PEEKING' STEW | |
| 2 lbs. stew meat 2 can Cream of Mushroom soup, undiluted 1/2 lb. sliced mushrooms |
1 pkg. dry onion soup mix 1 cup red wine |
| In a baking pan, combine all ingredients, except mushrooms. Bake in covered pan for 3 hours at 350. Add mushrooms for last 1/2 hour. Serve with mashed potatoes, rice or noodles. And, of course, Herb Bread. |
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| No dish this easy should be this good. This is great when the cook wants to spend time with guests, not in the kitchen. Just don't give the recipe away so they won't know you didn't slave for hours over this meal. Afterall, even great cooks have their shortcuts. |
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| GINGER SAUCED TONGUE | |
| 2 to 4 lb. beef tongue 1 med. sliced onion 1 teas. whole cloves 1 teas. whole peppercorns 4 bay leaves |
3 ginger snaps 1/3 cup brown sugar 1/3 cup raisins 1/4 cup vinegar |
| Place the meat in a dutch oven and cover with water. Add the next 4 ingredients, cover and simmer until tender, about 1 hour per pound. Remove meat and strain liquid, reserving 1 cup for sauce. Render the tongue by cutting off the bones and gristle from the large end, slitting the skin on the underneath side and removing. Bais cutting or cutting on the slant will produce an attractive dish. For the sauce, crush 5 ginger snaps and combine with the sugar and raisins. Add the reserve liquid and vinegar and cook, stirring until the sauce is thick and smooth. The raisins andd a delightful touch to this sauce. Since the ginger snaps are used not just to flavor but also to thicken the sauce, care must be taken to add the proper quanity of ginger snaps to the liquid or you will fuck it up. Garnish and serve. |
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| I'm sorry but I had to type this recipe verbatim. I am sure this is how she received it. It is asscribed to Julia Child, loosely translated perhaps. Tongue was a favorite at Marie's Place. Even leftovers were savoured in sand- wiches. We once even had a lamb tongue stew, with the whole tongues floating around the bowl. |
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