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Oven Pot Roast
This simple pot roast - browned in butter and baked in mushroom soup and vermouth - makes delicious gravy while it's cooking.
Classic Tossed Salad
Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad. And there's a nice balance of soft and crunchy: tomatoes and mushrooms to sesame seeds and almonds. Colorful too.
Beef Stroganoff III
This classic recipe has proved itself time and time again. Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine. Serve over steamed rice or noodles.
Spicy Vegetable Beef Soup
Chunks of beef are simmered with mixed vegetables, mushrooms, celery and pasta and seasoned with oregano, thyme, basil, parsley and cayenne.
Kathy's Roast and Vegetables
Bottom round seasoned with garlic powder and combined with carrots and potatoes in mushroom soup.
Cheesy Acorn Squash
Baked acorn squash filled with a saute of celery, onions and mushrooms, and topped with cheese.
Cavatini I
Feed a crowd with this meaty pasta casserole. Chopped ham, chicken and ground beef are mixed into tomato sauce with sauteed onions, green peppers and mushrooms. Layer to bake with pasta and cheeses.
Beef Bourguignon I
A two-day marination of the meat in the refrigerator and long, slow cooking ensure tenderness and flavor for this version of a traditional French dish. Hearty but elegant enough for a dinner party.
Cola Pot Roast II
Dried onion soup mix, condensed cream of mushroom soup and packaged brown gravy mix make this cola-flavored pot roast easy to prepare.
Beef Bourguignon II
Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
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