Brooke's Stroganoff

Gourmet Night at Brooke's

Artichoke Dip
13 oz. Canned quartered artichoke hearts, drained
1 cup Fresh grated parmesan cheese
1 cup Mozzarella cheese
1 cup Mayonnaise
4 oz. Can diced green chilies

Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350 degrees. Serve warm with white corn tortilla chips.

Warner’s Light Punch
Ocean Spray light cranberry juice
Diet 7-Up

Mix equal parts juice and soda.

Lindsey’s Salad
1 head Red leaf lettuce
1 head Spinach
8 oz. Sliced almonds in sugar glaze*
2 cups Monterey Jack cheese, cubed small
1 lb. Bacon, cooked and chopped
2 cans Mandarin oranges, drained
3/4 cup Oil
1 cup Sugar
1/2 cup Red wine vinegar
1/2 tsp. Salt
1 tsp. Dry mustard
1 tsp. Dried onion

Combine first 6 ingredients in salad bowl. Blend remaining ingredients to make dressing. Toss together just before serving.

*I glaze the almonds by putting 2/3 cup sugar in a saucepan at med-high heat until it starts to melt and turns into a gooey glaze. I then add the almonds and stir them until they are just barely browned and covered in sugar. Remove from heat and let them cool on wax paper.

Honey Carrots
1 bag Baby carrots (small bag)
Salt, pepper, and honey

Steam carrots for 15-20 minutes. Drizzle honey over top and season with salt and pepper.

Beef Stroganoff
1 1/2 lb. Sliced round steak
1 can Sliced mushrooms, drained (4 oz.), or fresh mushrooms
1/2 cup Chopped onion
1/4 cup Butter or margarine
1 can Beef broth
1/4 cup Water
2 TB. Flour
1/2 cup Sour cream

Cut meat into thin strips. In skillet brown meat, mushrooms, onion in butter; season with salt and pepper. Add broth. Cover; simmer 1 hour or until tender. Gradually blend 1/4 cup water into 2 TB. Flour. Slowly add to sauce. Cook and stir until thickened. Slowly blend in sour cream. Heat; serve over egg noodles.

Frozen Peppermint Chocolate Cake
1 box Betty Crocker brownie mix
½ gallon Light peppermint ice cream (dreyer’s slow churned)
1 container Light cool whip, thawed
Crushed peppermint candies

Bake brownie mix in an 8-inch round spring form pan. When they cool, put them in the freezer for about 20 minutes. Pull the pan out of the freezer and spread softened peppermint ice cream over the top. Spread cool whip over the ice cream. Sprinkle crushed peppermint candies on the top and re-freeze. About 10 minutes before serving, pull the pan out of the freezer and release the sides of pan. Put the dessert on a serving dish and serve.