BEEF STROGANOFF

1 pound ground beef
1/2 cup butter

1/2 cup flour

2 cups water (or milk for creamier texture)

3 tsp beef bullion (more to taste if desired)

salt and pepper to taste

Season ground beef as desired and brown. Drain fat after cooking. 

Set beef aside in a separate container, add butter to pan and melt. Stir in flour, and simmer for several minutes. 

Stir in water (or milk), and mix well removing all lumps. Let simmer and stir constantly until desired thickness. 

Add in beef bullion and salt and pepper. 

Add in the ground beef and serve.

SNICKERDOODLES

Recipe from: Leslie Syme

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
2 tbsp sugar
2 tsp cinnamon

Heat oven to 400 degrees. 

Mix shortening, 1 1/2 cup sugar and eggs thoroughly. 

Blend flour, cream of tartar, soda, and salt, stir in. 

Shape dough in 1 inch balls. 

Roll in mixture of 2 tbsp sugar and 2 tsp cinnamon. 

Place on ungreased baking sheet. Bake 8-10 min. 

These cookies puff up at first, then flatten out.

SNOWBOARDIN SHARON'S WHITE CHILI

Recipe from: Leslie Syme

2 large cans chicken broth
2 large cans cannellini beans
1 small brown onion
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper (to taste)
Green tabasco (to taste)
Green onions
2 lbs. boneless chicken breast
8 oz. can chopped green chilis
Handful fresh cilantro
1/2 tsp leaf oregano
Monterey Jack Cheese (grated)

Cube chicken breast, dice brown onion. In large pan sauté chicken and onion in a little oil until cooked. Add chicken broth, beans, chilis, and spices. Slowly simmer for an hour or longer. Chop cilantro, add to chili and refrigerate over night.

Next day, season more if desired. Simmer for several hours. In bowls, top with chopped green onion and grated cheese.

Serve with tortillas or cornbread.

SLOPPY JOES

Recipe from: Grandma Stewart

1 pound ground beef

1 medium onion diced

1 can tomato soup

1/2 cup ketchup

1 1/2 tablespoon mayonnaise

1-2 tsp mustard 

salt and pepper to taste

Add ground beef and onion to a frying pan; brown and drain. 

Stir in soup, ketchup, mayo, mustard, salt and pepper.

Simmer on low or medium heat until hot, and mixed well. 

Serve on hamburger buns

NOTE: She doesn't measure this. She estimates all ingredients. Will try these portions and make sure they work well and taste right.

CARMELS

Recipe from: Grandma Stewart

1 cup butter

1 pound light brown sugar

dash salt

1 cup light corn syrup

1 15 ounce can sweetened condensed milk

1 tsp vanilla

Melt butter in heavy 3 quart sauce pan. 

Add sugar and salt. Stir thoroughly. 

Stir in corn syrup, mix well. 

Gradually add milk, stirring constantly. 

Cook and stir over medium heat to a firm ball stage. 12-15 minutes. 

Remove from heat. 

Stir in vanilla. 

Pour in buttered 9x9 inch pan.