BURGUNDY STEW

This is a low and slow recipe that can easily be adapted to a crockpot.

INGREDIENTS

2 pounds round steak, cubed

4 carrots, sliced

1 cup sliced celery

1 medium onion, peeled and sliced

1 cup water chestnuts, drained and sliced

2 cups cut up tomato

2 tablespoons tapioca

1 cup burgundy wine

1 small can sliced mushrooms

1 tablespoon sugar

1 tablespoon salt

DIRECTIONS

Mix all together in 3 quart casserole. Bake at 325 degrees for 4 hours.

CHERRY SOUR CREAM VANILLA FUDGE

This 1950’s candy recipe is a little unusual, but would be nice for Christmas.

INGREDIENTS

2 cups sugar

¾ cup sour cream

½ teaspoon vanilla extract

½ cup chopped walnuts

10 candied cherries, sliced

DIRECTIONS

Grease 8x8x2 pan. In 2 quart saucepan mix sugar and sour cream, stirring well.

Continue stirring over low heat until sugar is dissolved, then cover and bring to a boil.

Boil for 1 minute or until sugar crystals on side have pan have all melted. Remove cover.

Cook without stirring until the mix reaches 235 degrees.

Let cook without stirring or moving until it reaches 110 degrees.

Add vanilla and beat with heavy spoon until mixture is very creamy and lose its gloss, this can take several minutes.

Add nuts and cherries then pour into greased pan, cut while still warm.

QUICK SUGAR PLUMS

This easy recipe is from the 1970’s.



INGREDIENTS



1 package white frosting mix

½ cup soft butter

½ teaspoon almond flavoring

Red food coloring

Colored sugar



DIRECTIONS



Mix frosting mix, butter and flavoring with fork and then form into a ball. Add a few drops of food coloring and knead on a board covered with powdered sugar, until color is mixed in. Roll into small balls the size of smaller walnuts. Roll in colored sugar and refrigerate until ready to use.

QUICK EASY BORSCH

This soup recipe is from a 1948 issue of the Milwaukee Sentinel.



INGREDIENTS



2 ½ cups canned beets

1 teaspoon minced onion

1 can beef bouillon, undiluted

1 cup cold water

½ teaspoon salt

1 tablespoon lemon juice

¼ cup sour cream

4 teaspoons minced dill pickles



DIRECTIONS



Drain beets, reserving juice and then finely chop. Combine them with beet juice, onion, bouillon and water. Heat thoroughly for about 5 minutes, do not allow to boil. Add salt and lemon juice.



Pour hot or cold into soup bowls topping each with a 1 tablespoon of sour cream and 1 teaspoon of dill pickle. Makes 4 servings.