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Show BEEF AND SOUK CREAM CASSEROLE (serves 12) Cut five pounds of round steak in strips, about y2 inch wide and brown in a large skillet along with pieces of two large onions. Brown slowly, then add one can of mushrooms. In another pan, melt V4 pound of butter (or less) and add approximately 4 tablespoon fulls of flour to make a white sauce paste. Then instead of-adding milk to the white sauce, add instead, three cans of boullion. After the sauce has come to a boil finally add one pint of sour cream. Do not boil after cream has been added since it will curdle. Then place meat, onions, and mushrooms from skillet into a casserole cas-serole and pour the boullion sauce over it. Let stand in the refrigerator refrig-erator overnight to mingle the flavor. Next day take the casserole out of the refrigerator and bring to room temperature before placing it in a 250 degree oven for 2 hours. (This casserole may be cooked also at the time it is prepared and will also wait in the oven patiently i the party eating-time is detained.) The art of making French bread originally came from Austria during dur-ing the time of Napoleon, when a group of French, English and Italian epicures made a study of all European breads and awarded a prize to Viennese bakers. claims, is most patient and can take one hour or three depending upon dinner hour and your haste in nrpnarin? it. She adds no season- ing to the rice but suggests that 3 cans of mushrooms might be added for zest upon a special occasion. |