Beef Stroganoff
Pasta Caprí
Rick's Degristled Beef Stew
Elyse's Highly Inexact Peanut Sauce

Beef Stroganoff
by Jessica Billings

1 round steak, cut in very thin strips
2 cloves of garlic, cut very small
1 onion, chopped
1 pound (approx.) of mushrooms, very bottoms sliced off and then the rest sliced
1 can beef broth (10 ½ oz.)
1 can cream of mushroom soup
2 cups sour cream
salt & pepper to taste

Brown thin sliced steak with chopped onion, garlic, and sliced mushrooms.
Add beef broth and simmer about an hour.
Add mushroom soup and simmer about an hour.
Add sour cream and simmer 15 minutes (don't let it bubble too much).
Serve over rice or noodles.
Serves ~6 (if you need to make a larger amount, you can add more cream of mushroom soup and it still turns out well)


Pasta Caprí
by Julia Kreger

less than ½ cup of olive oil
1 tsp salt
6 grinds of pepper (¼ tsp)
1 pepper (red or green)
20 basil leaves – rip up
3 cloves of garlic
1 big can of peeled whole tomatoes – chop and pour some of the liquid in as well

In a large bowl, put ingredients together in order listed and let sit for 1 ½ to 2 hours. Cut some mozzarella cheese into small cubes and cook ¾ box of pasta. The pasta will be hot, the mozzarella cheese can be melted onto the noodles, then the cold sauce goes on top.
Serves ~4


Rick's Degristled Beef Stew
by Rick Feldhoff

¼ lb butter – melt on low
1 large yellow onion – sliced and diced to ½ to ¾ inch - sautee
1 full garlic bulb – slice/dice ~15 cloves – add to onion
3 lbs eye of round – trim off fat and add to onions/garlic; brown and simmer
2 cans of 28 oz. whole tomatoes
2 1/3 cans water ~8 cups
10 beef bouillon cubes
5 lg potatoes – peel and slice
1 lb package peeled baby carrots
~3 tsp heaping of MSG
~3 tbsp Worcestershire sauce
1 tsp garlic powder
1 tbsp hot sauce
basil sprinkles
1 tbsp white pepper
~5 small bay leaves
~1 tsp celery salt

Bring to boil and simmer ~1 ½ hours
Serve with sourdough bread and butter.
Serves ~8


Elyse's Highly Inexact Peanut Sauce
by Elyse Vaccaro

1/3 c crunchy peanut butter
1/3 c coconut milk, well mixed
Juice of 1 lime
2 T chile sauce (sambal, like Rooster sauce is great, but Tabasco-like sauce will do)
3 T brown sugar
1 T soy sauce
1 T fish sauce (may substitute soy sauce)
1 tsp ginger, finely grated

Stir very well until mixed. Loosely throw the ingredients together and tweak the ingredients until you find a mixture of nutty, savory, tangy, and sweet that appeals to you. Serve over anything. Excellent marinade or salad dressing.