Cooking With Margaret

A family favorite. If you aren’t that much of a meat lover, feel free to lessen the steak and add more mushrooms and fresh onions! That’s my preferred way of doing it, but most of the time go with more meat when my brother’s home.  This dish goes wonderfully with a green vegetable (I love roasted asparagus) it is best served over the classic egg noodles, but when in need white rice is fairly good as well. I hope your family enjoys another one of my family favorites, too!  Beef Stroganoff Ingredients   For the steak 1 tablespoon flour 1/2 teaspoon salt 1/2 teaspoon pepper  1 pound flat iron steak cut in strips  2 tablespoons butter Sauce   1/2 pound thinly sliced cremini mushrooms (ore more if you want!) 1 thinly sliced sweet onion  2 cloves of garlic, finely minced  2 tablespoons butter 3 tablespoons of flour  1 tablespoon of tomato paste (optional)  1 1/4 cup beef stock  1 cup sour cream 2 tablespoons cooking sherry Salt    To serve- egg noodles or steamed rice Directions   For the m

This is a cookie recipe that I am always looking for during the holidays. I love to add these cookies to my cookie platters during the upcoming holiday season, and they are a favorite of friends and family! Hope you like them!  Coconut Oatmeal Cookies  Ingredients 1 cup shortening 1 cup sugar 1 teaspoon vanilla 2 eggs Sift together  1 1/3 cup flour  1 teaspoon baking powder  1 teaspoon baking soda  1 teaspoon salt Stir  In 2 cups oatmeal  2 cups coconut Directions Preheat oven to 350 degrees  Cream together shortening, sugar and vanilla until light and fluffy.  Add 2 eggs, one at a time Gradually add the sifted ingredients until combined (do not over mix)  Stir in oatmeal and coconut  Form cookie dough balls into size of 1/2 a golf ball, spacing them about 2 inches a part as they are cookies that spread Bake for 9-11 minutes or until the edges are golden brown Transfer to a cooling rack, allow to cool for about five minutes, and enjoy! 

Wonderful soup that’s great for leftovers, as well!  Cream of Chicken Soup Serves 6-8 Ingredients 3/4 c butter 3/4 c flour  1- 12oz can of evaporated milk  1/3 c milk 6 c chicken broth  1 tablespoon chicken base (I use Better Than Bouillon)  Shredded, cooked chicken (I used a rotisserie chicken, less mess) (about 2 cups) (*make sure you save the bones for homemade broth*) Salt and pepper, to taste Directions In a large saucepan melt butter, adding flour, whisking constantly Once butter mixture has cooked for about 3-5 minutes, gradually add the evaporated milk Continue whisking after adding the milk, adding 2 cups of the chicken broth Bring to a boil Add remaining 4 cups of broth, whisk until combined Add chicken base, whisk Stir in chicken  Season to taste Serve 

This is a potato salad that I get asked to bring to all the barbecues I’m invited to. This is adapted from my mom’s recipe with adjusted ingredient measurements and added seasonings Perfect Potato Salad Ingredients 6 Medium Yukon Gold Potatoes, washed but not peeled 6 Large Hard Boiled Eggs, peeled, diced 1 Medium Yellow Sweet Onion, diced Salt Dressing- 1 1/2 Cups Mayonnaise 2 Tablespoons Yellow Mustard (Or Dijon)  1/2-3/4 Cup Sweet Relish  2 Dashes Of  Worcestershire   Pickle juice, to thin out dressing, if needed Paprika, to taste Salt, to taste Instructions  Place washed, but not peeled potatoes in a pot, cover with COLD water, along with 2 tablespoons of salt.  Bring to boil, cook until fork tender.  Remove from pot, place on paper towel, cool, and peel.  Once peeled, chop the potatoes, and combine with diced eggs and onions.  Combine the dressing ingredients. Pour over the salad, and stir to coat evenly. Season to taste. Serve *Best if made ahead of time, and refrigerated so flav

This is a a family favorite of ours and hope it is for yours as well! It’s great for a make ahead meal, for potlucks, as well as for a freezer meal.  Snerks Serves 8-10 Ingredients 1 pound spaghetti 1/3 pound of bacon 1 pound of ground beef 2 (6 oz) cans tomato purée 1 (23 oz) can of tomato soup, condensed 1/2lb sharp cheddar cheese, grated 1 (16 oz) package Velveeta cheese, cubed 2 (4 oz) can sliced mushrooms, drained 1 (6 oz) pitted, black olives, halved, drained 1 large green bell pepper, chopped 1 large onion, chopped 2 tablespoons Worcestershire sauce Salt and pepper Tomato/Vegetable juice (if needed)  Directions Preheat oven to 350  Bring a large pot of salted water to boil.  Lightly butter 13x9 casserole dish, set aside (*see tip) Fry bacon with the onion and green pepper Add the ground beef, cook until brown, then drain off the fat Cook spaghetti for about 8-10 minutes, (about 1 minute short of being done) and drain.  ** NEVER RINSE SPAGHETTI FOR ANYTHING *EXCEPT (MAYBE PASTA S