Napoleon Slice

1 box graham cracker
2 boxes vanilla pudding (cooked variety)
500 ml whipping cream


Topping:
2 c icing sugar
4 tbsp milk
1 tsp vanilla
melted chocolate (baker's squares)

Line bottom of 9x13 pan with graham crackers. Make pudding and allow to cool. Spread pudding on crackers. Whip cream and spread on top of pudding (do not sweeten whipped cream). Put a layer of graham crackers on top of whipped cream. Beat topping, pour over top of crackers and ice. Drizzle melted chocolate on top.

Beef Stroganoff

1 tbsp. all-purpose flour
1/2 tsp. salt
1 lb. beef sirloin, cut into strips
2 tbsp. butter
3-4 c. sliced mushrooms
1/2 c. chopped onion
1 clove (or more) minced garlic
---
2 tbsp. butter
3 tbsp. all-purpose flour
2 tbsp. tomato paste
1 1/4 c. beef broth
1 c. sour cream
2 tbsp. dry sherry
6 ounces noodles, cooked

Combine 1 tbsp flour and salt; coat meat with mixture. Heat skillet, then add 2 tbsp butter. When melted, add sirloin strips and brown quickly on both sides. Add mushroom slices, onions and garlic; cook 3 or 4 minutes until onions are crisp-tender. Remove meat and mushrooms from pan.

Add 2 tbsp butter to pan drippings; blend in 3 tbsp flour. Add tomato paste. Stir in stock and cook over medium-high heat till thickened and bubbly.

Mix beef/mushroom and sauce together in slow-cooker pot; cook on high for 1 hr, then turn to low until meat is tender.

At the end, stir in sour cream and sherry. Serve over hot buttered noodles.

Clam Spaghetti

Hayley's Favourite...

3 tbsp. oil
3 cloves garlic, halved
1/4 c. butter
2 tsp. lemon juice
1/2 tsp. basil
1/2 tsp. parsley
salt and pepper
1 c. parmesan cheese
2 cans clams and juice
2 tbsp. sour cream or natural yogurt
Pasta of your choice, cooked al dente

Saute garlic in oil, then discard once brown. Add clams, spices, lemon juice and butter. Simmer these together for 10 minutes. Add the sour cream or yogurt at the end, blending it in completely. Pour the mixture over the cooked pasta (shells or spaghetti work well), stir in the parmesan cheese and serve.

Sticky Chicken

This recipe is originally called Polynesian Chicken Wings, but as kids we always referred to it simply as Sticky Chicken, which is how it will remain!

salt and pepper

1/3 c. orange juice

1/3 c. lemon juice

1/3 c. water

1/4 c. soy sauce

1/3 tsp. ground ginger

3 tsp. cornstarch

1/2 c. sugar

Combine all ingredients in a saucepan; mix and boil over moderate heat for 5 minutes. Pour mixture over chicken wings on a foil-lined baking sheet. Bake at 375 degrees for 45 minutes.