Teriyaki Stir Fry

Recipe:
4-6 chicken breasts, diced
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 teaspoon lemon juice, fresh
1/2 teaspoon garlic
red bell pepper
onion
snap peas
green beans
broccoli
carrots
water chestnuts
butter

Dice chicken into small pieces. Mix soy sauce, garlic, lemon, brown sugar and water. Pour sauce over chicken to marinade. Put in fridge, covered, until ready to use. Put chicken and sauce in a large pan warmed to medium heat, lightly coated with butter. Cover chicken to let it cook, check it every few minutes to flip over until cooked through. Cut up veggies (or use frozen) in separate pan and saute with butter. When chicken is cooked through add veggies. Cover, let simmer a few minutes. Serve over rice.

Recipe by me.

Changes:
Used frozen veggies.

Review:
Great taste with all the veggies. Not too sweet. Served over brown rice.

Next Time:
Add green onion.

BBQ Beef

Recipe:
3 pounds brisket
1/2 cup water
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder or cumin
1/2- 1 bottle BBQ sauce

Cut all visible fat off beef. Place in crock pot. Mix water, vinegar, Worcestershire sauce and chili powder. Pour mixture over beef. Cover. Cook 5-6 hours on high or 10-12 on low in crock pot. Take beef out. Shred. Put back in crock pot with BBQ sauce until warm.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Used bottom round beef instead of brisket. We use chili powder. Put 1/2 bottle in with beef and then use more to top beef on buns.

Review:
Great anytime recipe. This recipe is very mild in flavor and can be turned into any kind of shredded beef flavor, if you don't want BBQ.

Next Time:
Make in the smaller crock pot.

Spaghetti Sauce

Recipe:
2 tbsp. olive oil
1/2 white onion chopped
2 clove garlic, chopped
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
1/2 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon garlic salt
1 tablespoon brown sugar
1 tablespoon milk chocolate chips

Heat olive oil in large saucepan and then add onion and garlic, cook until onion is clear.

Add diced tomatoes and oregano, salt, pepper, sage, garlic salt and basil and simmer for about 10 minutes, then add tomato sauce and tomato paste. Simmer for about 10 more minutes then add more spices to taste. Add brown sugar and chocolate chips.

Simmer for about 10 more minutes until sauce is slightly thick, then serve with pasta and cheese!

Recipe by me.

Changes:
All seasonings are estimates- just threw things in. Add more or less to taste.
Added 1/4 teaspoon basil (all I had). Added diced/shredded chicken cooked with olive oil, salt and pepper.

Review:
Good sauce, sweet and hearty.

Next Time:
More basil.

Brisket in Ale

Recipe:
1 3-4 lb. beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf1 12 oz. can of beer
1/4 c. chili sauce1 T. brown sugar
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 T. cornstarch
2 T. cold water

Trim fat from brisket and cut to fit into slow cooker if necessary. Place onions, bay leaf, and brisket into slow cooker.In a medium bowl, combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic. Poor over brisket. Cover and cook on low for 10-12 hours (or high for 5-6).

When brisket is cooked, transfer brisket and onions to a platter and keep warm. Discard bay leaf.To make gravy, skim the fat off the cooking liquid.Measure 2 1/2 c. of the liquid and discard any remaining juices. In a saucepan, stir together the cornstarch and water, and stir in the cooking juices. Cook and stir until thick and bubbling. Serve over brisket.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Instead of chili sauce I used 1/4 cup tomato sauce and 1/4 teaspoon chili powder and 1/4 teaspoon red pepper flakes. Cooked on high 6 hours.

Review:
Rating 9. So good, very moist. Sweet and good flavor. Served with baked potatoes and made into tacos for left overs- both were delicious.

Next Time:
See if cooking on low 10 hours makes any difference.

Pizza

Recipe:
Sauce-
1 cup (8 ounces) peeled, seeded, and chopped ripe tomatoes (including their juice), or canned crushed tomatoes (including their juice)
1 Tbsp. olive oil
1 large garlic clove, chopped
1/4 tsp. hot pepper flakes
2 tsp. chopped fresh oregano or ½ teaspoon dried oregano
1/4 tsp. sugar
1/4 tsp. salt
Freshly ground black pepper, to taste

In a small saucepan, combine all of the ingredients and simmer, stirring frequently, until reduced to about ¾ cup, 10 to 12 minutes. Taste for seasoning, and cool.

Dough-
3/4 cup plus 1 tablespoon flour (4 ounces), preferably unbleached all-purpose or Italian-style
1/2 tsp. instant yeast
1/2 tsp. sugar
1/2 tsp. salt
1/3 cup water at room temperature (70 to 90 degrees)
4 tsp. olive oil

In a small bowl, whisk together the flour, instant yeast, and sugar. Whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it).

Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough-looking, not silky smooth. Do not over mix, as this will cause the dough to become stickier.

Pour the oil into a 2-cup measuring cup (to give the dough room to double in size) or a small bowl. With oiled fingers or an oiled spatula, place the dough in the oiled cup and turn it over to coat on all sides with the oil. Cover it tightly.

If you want to use the dough soon, allow it to sit at room temperature for 1 hour or until doubled. For the best flavor development, make the dough at least 6 hours or up to 24 hours ahead, and allow it to sit at room temperature for only 30 minutes or until slightly puffy. Then set the dough, still in the measuring cup, in the refrigerator. Remove it 1 hour before you want to put it in the oven.

Preheat the oven to 475 degrees 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating. (0r a cookie sheet will do)

With oiled fingers, lift the dough out of the measuring cup or bowl. Holding the dough in one hand, pour a little of the oil left in the cup or bowl onto the pizza pan, and spread it all over the pan with your fingers. Set the dough on the pan and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead it very lightly until smooth. Allow the dough to sit for 15 minutes, covered, to relax it.

Using your fingertips, press the dough from the center to the outer edge to stretch it into a 10-inch circle, leaving the outer ½ inch thicker than the rest to form a lip. If the dough resists stretching (as will happen if you have activated the gluten by over kneading it), cover it with plastic wrap and let it rest for a few minutes longer before proceeding.

Brush the surface of the dough with any remaining olive oil. Cover it with plastic wrap and allow it to sit for 30 to 45 minutes, until it becomes light and slightly puffy with air.

Set the pizza pan directly on the hot stone and bake for 5 minutes.

Remove the pan from the oven and spread toppings over the dough. Return the pan to the stone for 5 minutes or until the toppings have melted and the crust is golden; or, for an extra-crisp and browned bottom crust, using a pancake turner or baker’s peel, slide the pizza from the pan directly onto the stone. After 2 minutes, slip a small metal spatula under one edge of the pizza; if the bottom is golden, raise the pizza to a higher shelf.

Transfer the pizza to a cutting board and cut with a pizza wheel, sharp knife, or scissors. Serve hot.

Recipe from The Bread Bible by Rose Levy Beranbaum.

Changes:
I doubled both. Didn't use the extra tablespoon of flour. Put a cookie sheet on shelf in oven instead of pizza stone. Cooked 5 min. without toppings, the 3 1/2 ish with. Added extra sugar to sauce, maybe an extra 1/4- 1/2 tsp. Used petite cut tomatoes for sauce, blended all in blender.

Review:
Rating 9. Good crust- nice and crispy because of the Olive oil, but very soft. Good sauce, maybe a little too much garlic. Pretty easy too.

Next Time:
Less garlic in sauce.

Enchiladas

Recipe:
Sauce-
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Recipe from http://allrecipes.com/Recipe/Ten-Minute-Enchilada-Sauce/Detail.aspx

Chicken-
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoon butter
2 lbs chicken, shredded
1/2 teaspoon cumin
salt and pepper to taste

In a medium to hot saucepan put butter, onion and garlic. Saute until onion is tender. Add chicken. Cook until juices run clear. Set aside.

Recipe by me.

Enchiladas-
prepared chicken
sauce
4 flour tortillas or 8-10 corn tortillas
cheese
sour cream
green onion, chopped

Preheat oven to 350. Dip tortillas in sauce. Put chicken, some sauce and desired cheese amount inside. Roll and place in baking pan. Do all tortillas. Top with additional sauce and cheese and bake until cheese melts. 15 minutes or so. Top with sour cream and green onion, if desired.

Recipe by me.

Changes:
Fried shells in oil after saucing them- definately not neccasry. Used regular chili powder and garlic salt.

Review:
Rating 7 1/2. Good for a first enchilada trial.

Next Time:
No oil cooking. Try with corn tortillas. Good sauce and chicken.

Chicken Pot Pie

Recipe:
Chicken-
1 pound skinless, boneless chicken breast- cubed into 1 in pieces
1/4 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper

Crust-
1 cup flour
2 tsp baking powder
½ tsp ground sage
2 tbsp butter
1/8 teaspoon salt
1/3 cup milk

Filling-
1/2 cup chopped onion
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 can cream of chicken or cream of mushroom soup, condensed
½ tsp celery seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder
1 can (14oz) chicken broth

Preheat oven to 350.

Chicken:
In a skillet place oil, minced garlic, onion salt, black pepper and chicken. Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.

Crust:
In a large bowl, combine flour, baking powder, ground sage, salt, butter, and milk. Form into a ball, roll out.

Filling:
Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.

Bring to a boil, reduce heat and simmer for 10-15 minutes.

In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.

Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.

Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.

Cool for 10 minutes before serving.

Recipe from http://www.cooks.com/rec/doc/0,1626,131188-248198,00.html .

Changes: Added potatoes instead of celery and peas. Used 1 1/2 lbs chicken. Used celery salt and garlic salt in filling and omitted salt. Made with cream of mushroom soup.

Review: Rating 9. Hearty- very tasty. One of those dishes that can be a family dinner staple.

Next Time: More chicken, try with celery and peas. Try half of the crust with no sage for comparison and try cream of chicken soup. Use butter instead of oil.

Monterrey Chicken

Recipe:
6 Chicken breasts
6-10 slices bacon, halved
1-2 cups Monterrey jack cheese
1 tomato, chopped
salt
pepper
marinade (optional)
bbq sauce (optional)

Pound chicken breast until somewhat flattened and season with salt and pepper or favorite marinade. Spray Pam or use olive oil in skillet to cook chicken until done or grill outside. Transfer chicken to serving plate. Top chicken breasts with bacon (bbq sauce) and cheese. Broil chicken breast in oven or melt cheese in microwave. Sprinkle with small amount of cold chopped tomatoes and salt and pepper.

Recipe by me.

Review:
Rating 9. Really good with cold tomatoes on top. We did use a chicken marinade on ours- Stubbs chicken marinade, I think. And no BBQ sauce for us. Served with baked potatoes.

Next Time:
Serve as a sandwich on homemade rolls.

Chicken Strips

Recipe:
1 1/2 pound chicken breast, made into strips
1/2 cup corn starch
*1/2 cup buttermilk
1 egg
1/4 teaspoon pepper
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon basil
1/4 teaspoon Mrs Dash seasoning
1/2 package crackers, crushed
2-3 tablespoons butter

Butter a 9x 13 pan. Crush crackers. Add pepper, white pepper, chili powder, garlic salt, basil and Mrs Dash. Mix well. In separate shallow dish mix butter milk and egg. In a 3rd dish put corn starch. Dip and lightly cover chicken in corn starch. Dip into egg mixture. Cover in cracker mixture. Place in pan. When all pieces are done cut up butter and put around and on chicken. Cook at 350 for 30 minutes.

*Buttermilk substitute- add 1 1/2 teaspoons lemon or vinegar to 1/2 cup. Fill rest with milk- let sit 5 minutes.

Recipe by me.

Review:
Rating 8 1/2. Great flavor. Easy to make and fun for Keston to help shake all the spices in. Can really vary spices and amounts to taste. Ate on biscuits- was delicious.

Next Time:
Cover pan in foil first for easier clean up.

Chicken Cordon Bleu Casserole

Recipe:
4 chicken breasts
4 0z sliced ham
1 cup Cheddar cheese
1 can (10 3/4 oz) cream of mushroom soup
2 cups stuffing cubes
2 tablespoons butter

Put butter in skillet and brown chicken on all sides- does not need to be fully cooked. Set chicken aside. Put stuffing in remaining butter and juices in skillet and stir. Put 3/4 stuffing in bottom of casserole dish. Place chicken on top, followed by ham and cheese. Pour soup over top. Add remaining bread crumbs. Cook at 350 for an hour.

Recipe from Mom's Updated Recipe Box by Donna Weihofen.

Changes:
Used Colby jack cheese. Used 3/4 can of soup.

Review:
Rating 7. Too dry. Nothing combined the ingredients to keep them moist. Didn't need the soup.

Next Time:
Cover while cooking, cook for less time, maybe some cream cheese instead of soup. Use thin, pounded chicken breast and stack 2 layers of everything.

Shepherd's Pie

Recipe:
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups veggies, chopped (carrots, peas, green beans, corn etc)
1 1/2 - 2 lbs potatoes (3 large ones)
8 tablespoons butter
1/3 cup beef broth
1 teaspoon Worcestershire sauce
salt, pepper, other seasonings to taste

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes)

While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Recipe from http://www.elise.com/recipes/archives/000216easy_shepherds_pie.php

Changes:
Used carrots and corn for veggies. Used 2 t Worcestershire sauce.

Review:
Rating 9. Very tasty- everyone in the family liked it. Good hearty meal. New family favorite.

Next Time:
Get potatoes nice and browned on top- may need to make potatoes slightly milkier to spread on veggies easier.
*better with potatoes not browned, great with green beans included, use at least a T of Worcestershire sauce.

Oven Pork Chops

Recipe:
4 -3/4 in thick pork chops
2 tablespoons butter
1 egg
2 tablespoons milk
1/4 teaspoon pepper
1 cup herb stuffing, finely crushed

Trim visible fat from pork. Melt butter. Pour into 13 x 9 baking dish and tip so bottom is covered. Mix egg, milk and pepper in a shallow dish. Put stuffing in another shallow dish. Dip both sides of each pork chop in egg mixture, then in stuffing mixture. Place in prepared pan. Cook at 425 for 10 minutes, then flip and cook 10-15 minutes on other side.

Recipe from New Cook Book by Better Homes and Gardens.

Changes:
Didn't finely crush all of stuffing- Calon didn't have the patience. So some was crush, other was bigger chunks, both tasted good. Cooked 15 minutes on 2nd side.

Review:
Rating 7 1/2. Quick, easy recipe that tasted more complicated. Served with fried red herb potatoes. Good combo.

Next Time:
Cook less on 2nd side, got a little dry.

Pork Loin with Veggies

Recipe:
2 lbs pork loin
3 medium potatoes, sliced 1 in thick
2 cups baby carrots
1 1/2 cups celery, chopped into 1 in pieces
1 medium onion, cut in wedges
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
3-4 cloves garlic, crushed

Cut veggies and place in crock pot. Put loin on top of veggies. Mix water, salt, pepper, basil and garlic. Pour over meat. Cook on high 6-7 hours. Slice meat. Serve with veggies on the side. Scoop juices over meat.

Recipe by me.

Review:
Rating 7 3/4. Good meal- flavored, but still can taste original flavor of all the ingredients. I am not a huge fan of pork, I am a beef girl, but this was still good- especially with juices on meat- made it really moist.

Next Time:
Maybe a little more garlic.

Favorite Beef Pot Roast

Recipe:
2 to 2 1/2 lbs boneless beef check pot roast
1 tablespoon cooking oil
3 medium potatoes, quartered
8 carrots, chopped into 1 in chunks
3 small onions, cut into wedges
2 teaspoons instant beef bullion
1 tablespoon Worcestershire sauce
3/4 cup water
1 teaspoon basil or oregano

Trim all visible fat from meat. In large skillet brown all sides of meat in hot oil. Put potatoes, carrots and onion in crock pot. Place browned meat on top. Mix beef bullion, Worcestershire sauce, basil and water. Pour over meat. Cook on low 10-12 hours or on high 5-6 hours.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Used 3 1/2 lbs beef. Used5 med potatoes and left skins on. Used baby carrots- left whole. Used 1 large onion. Used basil. Cut meat up when done cooking and served it stew style.

Review:
Rating 8 1/2 . Great hearty meal. No waste- delicious left overs!

Next Time:
Make again soon.

Crock Pot Enchilada Casserole

Recipe:
1 1/2 lbs chicken breasts
1 jar (16 oz) salsa
1- 4 oz container green chilies
1/2 cup water or chicken broth
8 corn tortillas
1 lb cheddar cheese

Place chicken in crock pot. Mix salsa, green chilies and water/broth. Pour over chicken. Cook on low at least 5 hours. Take out chicken and shred. Put back in crock pot 1 hour. In a 8x8 in baking dish layer tortilla, crock pot mixture and cheese. Repeat layering. Cook at 350 for 20 minutes.

Recipe from Just Like Mama Made by MOMS Club of Rio Rancho South.

Changes:
Started with frozen chicken, so I cooked it on high the first hour. Used colby cheese.

Review:
Rating 7. Good meal- very good amount of food for the calories- you can eat 1/4 for 450ish. I liked it with sour cream.

Next Time:
Broil for a few minutes after baking for the 20 mins to slightly brown cheese. Could probably get away with 2 cans of green chilies if you wanted a little spicier meal.

Dijon Pork Chops and Potatoes

Recipe:
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup dry white wine or chicken broth
1/4 cup Dijon style mustard
1 teaspoon thyme
1 clove garlic, minced
1/4 teaspoon pepper
5 medium potatoes, cut into 1/4 in slices
1 medium onion, sliced
4 pork loin chops, cut 3/4 in thick

In a large bowl combine soup, wine or broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat. Transfer to slow cooker/ crock pot. Place chops on top. Cover- cook on low 7-8 hrs or high 3 1/2 hrs.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens

Changes:
Used Garlic cream of Mushroom soup and omitted actual garlic. Left skins on potatoes. Used regular mustard instead of Dijon, but filled the 1/4 cup with 1/4 in of honey, 1/4 in apple cider vinegar and the rest of the cup with mustard. Used 8 chops instead of 4.

Review:
Rating 5. Too fancy for our tastes- we like a more basic taste. Great idea to do with the crock pot, just using other flavors.

Next Time:
Do potatoes and onions the same, add carrots and celery and more basic flavors.

Beer Brisket

Recipe:
2 1/2 lbs. lean beef brisket
12 oz light beer
1/2 cup ketchup
1 medium onion, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp tarragon
1/4 tsp marjoram
1 bay leaf

Preheat oven to 300 degrees. Trim any visible fat from meat. Place meat in heavy dutch oven. Mix all remaining ingredients in a small bowl. Pour over meat. Cover pan. Cook 3-5 hours or until meat is very tender. Turn meat occasionally and add water if it gets too dry. Remove bay leaf before serving.
Can also be cooked in a crock pot for longer period of time.

Recipe from Mom's Updated Recipe Box by Donna Weihofen

Changes:
Used top round, sliced thick, instead of brisket. Doubled the recipe. Cooked in a crock pot on high for 7 hours- meat was still slightly frozen before cooking.

Review:
Rating 8 1/2. It was really a good flavor for the beef. The beer taste came through, but not too strong. Very tender. Great with mashed potatoes. Leftovers are great! Meat also makes great tacos.

Next Time:
Good recipe. "Meat is good."-Chad

Meat Loaf

Recipe:
1 1/2 lbs lean ground beef
1 cup milk
2/3 cup cracker crumbs
2 eggs, lightly beaten
1/2 cup onion, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
3/4 teaspoon sage or poultry seasoning

Preheat oven to 350. Grease a 5 x 9 loaf pan. In a large bowl combine beef and milk. Add all remaining ingredients. Mix well. Put int loaf pan. Bake for 1 to 1 1/2 hours or until brown on top and done in middle (165 degrees). Let stand 10- 15 min before serving.

Recipe from Mom's Updated Recipe Box by Donna Weihofen

Changes:
Cooked for 1 1/4 hours. Topped with sauce made of roughly 1/4 cup ketchup, 1 tsp mustard and 1 1/2 tbs brown sugar.

Review:
Rating 7. Made this many times- not too wet. not too dry. Really quick to make and tasty to eat.

Next Time:
Same.

Poor Man's Stoganoff

Recipe:
1 1/4 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. pepper
1 small onion finely chopped
1 clove garlic minced
1/2 lb. mushrooms sliced
2 TBSP flour
1/2 cup chicken broth or water
1 can (10 1/4 oz) cream of chicken soup
1 cup sour cream

Brown ground beef in large nonstick skillet. Sprinkle with salt and pepper. Add onion and cook until tender. Add garlic and mushrooms, cook until mushrooms are tender. Drain any fat. In a shaker mix flour and chicken broth. Pour into skillet. Add soup, bring to a boil stir constantly until mixture thickens. Add extra water if gravy is too thick. Simmer 10 minutes. Stir in sour cream. Heat through. Serve over noodles or potatoes. Serves 6.

Recipe from Mom's Updated Recipe Box by Donna Weihofen

Changes:
We omitted the mushrooms, used chicken broth instead of water and only used 3/4 cup sour cream. We ate over baked potatoes.

Review:
Rating 6. I liked it, have never tasted anything like it. It was good over the potatoes. Chad had a hard time getting use to the sour cream flavor because he is use to his Dad's hamburger gravy which is similar but without sour cream. Would make again, but not thrilled about eating leftovers.

Next Time:
Maybe not so much sour cream.