Thirty Minute Beef Stroganoff From The Hoosier Helping Hand

This recipe will be a hit with the whole family. It is much better then the pre packaged Stroganoff hamburger dinners and still quick to make.

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Source: By Buck [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Beef Stroganoff is a 19th century recipe of a much older Russian recipe. It comes from the family of Count Pavel Stroganoff . He was a known gourmet and he refined the recipe to be served at the court of Alexander the Third. Count Pavel Stroganoff is credited with the creation of the base recipe ,but a version similar to his appeared in the 1871 issue of Molokhovets cookbook. Still Count Stroganoff made the dish popular, and variations on the dish are still being introduced today. This recipe was that of a busy Hoosier housewife , who wanted an alternative to pre packaged meals from the helping hand.

Cook Time for 30 Minute Beef Stroganoff

Prep time: 15 min

Cook time: 15 min

Ready in: 30 min

Yields: serves 4 to 6 adults

Stir constantly will stroganoff is on heat.

Ingredients for 30 Minute Beef Stroganoff

• 1 1b. Round Steak, cut into strips then chucks
• 1 envelope Onion Soup Mix, like Knorr
• 1 cup sour cream
• 1 cup cottage cheese, alternative to sour cream
• 4 tbsp ranch dressing (part of alternative), add to cottage cheese
• 1 can mushrooms, with liquid
• 2 tbsp butter
• 2 tbsp flour
• 2/3 cup water

Make sure to cut thin strips and then cube your round steak. It needs to be thin to brown quickly.

1. 
2. If you are using the alternative to sour cream , send cottage cheese through blender with ranch dressing until smooth and set aside.
3. Cut your round steak into strips and then into chucks. Brown the meat in butter.
4. Add directly to browned meat while still on heat the water and the mushrooms.
5. Stir in the soup mix and bring mixture to a boil . Stir constantly.
6. Bring down to a medium heat and fold in flour, sour cream or sour cream alternative. Stir constantly. ( You can mix sour cream or alternative with flour before hand)
7. Keep on medium heat for a least 5 minutes and lower heat for another five. Mixture should thicken. Remove from heat when thickens.
8. Pour hot mixture over prepared egg noodles or rice.

Nutrition Facts
Serving size: 1 six oz with egg noodles
Calories	410
Calories from Fat	198
% Daily Value *
Fat 22 g	34%
Carbohydrates 33 g	11%
Protein 19 g	38%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA

 

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Hoosier Fall Pumpkin Bread

Hoosiers grow really big pumplins. Bob Morris a state legislator from the 84 th district grows pumpkins for the kids. This year on of his pumpkins keep grooming . Mr. Morris grew a pumpkin estimated to be a thousand plus pounds. The largest pumpkin in the Hoosier state records was 1308 pounds grown by John Barenie of Griffith, IN.

Pumpkin bread (Photo credit: Wikipedia)

Add some orange zest to your traditonal pumpkin bread with orange butter.Oranges remind us of warmer weather and Christmas treats in the past.

This recipe makes two pumpkin bread loaves if you use a standard loaf pan and not a round cake pan.

Memories of Christmas Past

Oranges in the winter, were a holiday treat for many of our grandparents. An orange was a popular stocking stuffer. Orange butter is a reminder of something just a little bit special. While no child ever asked Santa for an orange , getting one in your stocking made the holiday special. Orange butter is not a traditional Christmas food, but it will make Christmas special if you serve it on warm pumpkin bread on Christmas morning.

Pumpkin bread is a great stand alone holiday desert or breakfast bread. Warm pumkin bread drenched in yummy orange butter , will chase anyone's winter blues away, even if it is not a holiday.

cook time

Cook Time

Cook Time for Holiday Pumpkin Bread

Prep time: 30 min

Cook time: 1 hour

Ready in: 1 hour 30 min

Yields: Two Loaves

Ingredients for Holiday Pumpkin Bread

3 cups sugar, white

4 eggs, large

1 cup shortening

1 tsp nutmeg

1 tsp cinnamon

2/3 cup apple juice, unsweetened

2 cups pumpkin, canned

3 1/3 cup flour, dry measure

2 tsps baking soda

1 1/2 tsp salt

 (Photo credit: Wikipedia)

Instructions

Preheat Your Oven to 350 degrees.

In a large bowl mix your sugar, spices, baking soda flour and salt. Set aside.

In small bowl mix your apple juice, 4 beaten eggs, and pumpkin. Set Aside

Cut your shortening into your dry mix in the large bowl. Mix well.

With a large wooden spoon fold in your wet mixture from the small bowl into the flour mixture. Mix until the batter is the consistency of a thick pudding.

Pour Mixture into two well greased loaf pans. Bake at 350 for 1 hour.

Orange Butter

Finished Orange Butter should be the consistency of soft margerine.

Glögg Recipe: orange peels (Photo credit: Wikipedia)

Preparation Time Orange Butter

15 minutes

Ingredients for Orange Butter

•1 stick butter

•4 tbsp frozen orange juice

•8 oz of confectioners sugar

•2 orange rinds grated

Instructions for Orange Butter

1. Grate two orange rinds into a small bowl and set aside.

2.In a large mixing bowl add your butter,orange juice, and confectioners sugar.

3.Fold in grated orange rinds

4.Using a hand mixer mix until butter is the consistency of margerine spread. 

5.Chill butter and serve with pumpkin or nut bread.

Orange Butter Nutrition

Nutrition Facts

Serving size: 32gr

Calories 143

Calories from Fat 45

% Daily Value *

Fat 5 g 8%

Saturated fat 3 g 15%

Unsaturated fat 2 g

Carbohydrates 26 g 9%

Sugar 24 g

Fiber 0 g

Protein 05 g 10%

Cholesterol 12 mg 4%

Sodium 41 mg 2%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Stone Loaf Pan (Photo credits: West Elm)

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Calories
Fat	g
Saturated fat	g
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Mrs. Burgert 's Vinegar Pie

Balsamic vinegar, red and white wine vinegar (Photo credit: Wikipedia)

All Hoosiers know that if there is an official state pie; it is sugar cream pie. This recipe however, is only related to sugar cream by virtue of the fact that sugar cream pie is part of a group of pies that are known as ‘desperation pies”. Vinegar Pies are this type of pie that was made in the winter and by poor pioneers who could not get or afford limit. Pies made with Apple Vinegar were preferable to pies made with plain vinegar which tended to be bland.Make a pie crust from lard for most authentic taste.

Make a pie crust from lard for most authentic taste.

Pioneers in Indiana made Vinegar pie. This Vinegar pie recipe is from a large Palatine family that made their homes in Ohio and Indiana, and later Nebraska. There are many variations on Vinegar Pie. The most authentic recipes do not call for lemon flavoring as this was not something most pioneer women would have.

When I was doing research on my father's family tree, a women who is a Burgert descendant sent me this recipe. I have no idea which Mrs. Burgert this recipe cames from.The measures in part of this recipe were strange. Such as using a walnut size as a measure. I did my best guess to convert this to a now usable recipe. My great great grandmother on my father's side was Amanda Burgert, but since this was from the Nebraska Burgert line I know it was not her recipe.

Pioneer women made vinegar tarts and pies when fresh or canned fruit was not available. Vinegar back than I was told was much more bland than it is today. The pie now has a strong vinegar taste , but is sweet as well. It is a fun nostalgic recipe.

Balsamic vinegar, red and white wine vinegar (Photo credit: Wikipedia)

When I was doing research on my father's family tree, a women who is a Burgert descendant sent me this recipe. I have no idea which Mrs. Burgert this recipe cames from.The measures in part of this recipe were strange. Such as using a walnut size as a measure. I did my best guess to convert this to a now usable recipe. My great great grandmother on my father's side was Amanda Burgert, but since this was from the Nebraska Burgert line I know it was not her recipe.

Pioneer women made vinegar tarts and pies when fresh or canned fruit was not available. Vinegar back than I was told was much more bland than it is today. The pie now has a strong vinegar taste , but is sweet as well. It is a fun nostalgic recipe.

In the prep work I am assuming that a baked pie shell has been made. This recipe was only for filling. I have no idea what kind of crust was used. To be authentic you might want to use a pie crust made with lard. I cheated and used premade baked pie shell.

Cook Time Mrs.Burgert's No Bake Vinegar Pie Filling

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One 9 inch pie

ingredients

Ingredients Mrs.Burgert's No Bake Vinegar Pie Filling

1 cup water

1 cup sugar, calls for dark syrup

1/4 cup (2 1/2 walnut sized balls) butter, (that has stood a day)

1/4 teaspoon salt

1/3 cup flour, ( 1/3 of a old store tin)

1/4 teaspoon nutmeg, ground

14 drops pickled sugar beet juice, for color

3 Tablespoons Vinegar, any kind

Instructions Mrs. Burgert's Vinegar Pie

In a large sauce pan place flour, sugar,salt , and nutmeg stir and fluff the ingredients well with a fork.

Add water, vinegar, and pickled beet juice and butter to saucepan. Over a middle heat stir mixture constantly until it thickens. The pickled beet juice is probably for color and is optional.

Pour into baked pie shell and place pie in a cool place covered with a tea towel or cheese cloth until ready to serve. Pull the cloth tight over the pie in order that it does not touch the filling. Save yourself the trouble and place in your modern ice box.

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Hoosier Sweet Corn and Rhubarb Custard Pie

Sweet Slow Indiana Summers Remembered In A Hoosier Pie

Nothing brings back memories of summer at my grandmothers then sweetcorn and rhubarb. I used to eat stewed rhubarb fresh out of the garden with a teaspoon of sugar for a treat. Nothing says Indiana summer in a pie than combining the sweetness of Hoosier sweet corn and the tart of garden rhubarb.

Cook Time Hoosier Sweet Corn and Rhubarb Custard Pie

Prep time: 45 min

Cook time: 50 min

Ready in: 1 hour 35 min

Yields: 1 nine inch pie

While it is not the prettiest pie it captures all the taste of summers past

Source: Max Straeton Morgue File

Ingredients Hoosier Sweet Corn and Rhubarb Custard Pie

• 1 cup rhubarb, peeled and dice
• 1 cup creamed corn, canned, blended
• 3/4 cup sugar
• 1/2 Tablespoon flour, all purpose
• 1 cup milk
• 2 large, eggs
• 1/4 cup powdered sugar
• 1/4 tsp lemon extract
• 1/4 tsp vanilla extract

1. Buy or prepare an unbaked pie shell. Set aside
2. Preheat oven to 350 degrees Fahrenheit
3. Assemble your ingredients
4. Take a blender and add the following. 1 cup milk, 2 eggs, 1/4 cup powdered sugar, lemon extract , and vanilla. Blend until smooth but not frothed. Add cream corn blend until corn is lumpy but not turned to puree.
5. Set aside mixture in the bowl.
6. Take one cup of cleaned and prepared rhubarb that is diced, 3/4 cup of sugar, 1/2 table spoon of sugar, 1/4 teaspoon of nutmeg and blend in a medium with a spatula or wooden spoon. Mix well and place in your unbaked pie shell.
7. Take your set aside creamed corn and egg filling and pour over rhubarb mixture.
8. Bake in your preheated 350 degree fahrenhiet oven for 50 minutes or until custard is done.
9. Cool a least 15 minutes on pie rack . Place in refrigerator if you are not serving right away. Can be served with cool whip or plain. You also could top with another fruit topping to increase sweetness .

Simple Butter Pie Crust Ingrediants

• 1/2 cup butter
• 2 tablespoons sugar
• 1 cup flour

Nutrition for Whole Hoosier Sweet Corn Rhubarb Custard Pie

Nutrition Facts
Serving size: 1 whole pie
% Daily Value *
Fat 275 g	423%
Sugar 256 g
Fiber 7 g	28%
Protein 50 g	100%
Cholesterol 325 mg	108%
Sodium 1000 mg	42%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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You can use a fork to work dough into fluted pie pan.

Source: Morque File Max Straeton

You can also just pinch the edges of the dough for decoration for dough in a regular pie pan

Simple Butter Pie Crust Instructions

1. Combine your butter and sugar.DO NOT CREAM
2. Fold in your flour just until dough forms
3. Roll in ball and press out pancake into pie pan .
4. Press dough into sides of the pie pan.
5. Use unbaked pie shell in this recipe. For other recipes bake for 12 minutes in a pre heated 375 degree oven or until golden.

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