In the Kitchen

As promised so many moons ago, some recipes from our Valentines day dinner.

Chicken Stroganoff

1 pound fresh mushrooms sliced ( I used canned)

1 large onion chopped

2 tbls butter

1 1/2 pounds boneless skinless chicken breasts cut up

1/4 c browning sauce

1 1/3 c beef broth divided

1 c white wine or additional beef broth

2 tblsp ketchup

2 garlic cloves minced

1 tsp salt

3 tblsp all purpose flour

1 c sour cream

6 c cooked egg noodles

In large nonstick skillet, saute mushrooms and onion in butter til tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. ( this made us laugh because after you put the browning sauce on it looks browned.. ) Add 1 c broth, wine or add. broth, ketchup, garlic, and salt. Bring to a boil. Reduce heat; cover and simmer for 15m.

Combine flour and remaining 1/3c broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream and heat through (do not boil). Serve over noodles.

Mile High Lime Pie

1 can (14oz) sweet condensed milk

1 c sour cream

1/3 c plus 2 tblsp lime juice

5 drops green food coloring (optional)

8oz frozen whipped topping, thawed

1 8inch graham cracker crust

In a bowl, combine the milk, sour cream, lime juice, and food coloring. Fold in whipped topping. Pour into crust. Refrigerate at least 12 hours.

There you have it.

Be Blessed!