Sometimes I get teased when we go out to eat because I usually pick a chicken dish or sandwich. I have always favored chicken over beef or fish. That is OK to get teased; I just smile and keep ordering my chicken. However, I would like to include a couple of beef dishes for the beef lovers. These are both quite tasty and easy to make.

Beef Stroganoff

Ingredients

2 pounds beef stew meat

1 can cream of mushroom soup

1 can cream of celery soup

1 package dry onion soup mix

1 cup sour cream

3 ounces cream cheese

Instructions

Put all ingredients, except sour cream and cream cheese, in a crock pot. Cook five hours on medium until the last hour, then switch to low. When done, add sour cream and cream cheese until they melt. When melted, serve over egg noodles, rice, or mashed potatoes.

Note: Light versions of sour cream and cream cheese can be used to save on calories.

Hamburger Hash Dish

Need a dish to take to a potluck at your work? This dish can be made the night before and baked the next day. It works well in a crock pot or in the oven. It is a favorite at our house and so simple to throw together. I hope that you enjoy it.

Ingredients

2 pounds hamburger, drained

Salt and pepper to taste

1 package shredded hash browns

1 onion (optional on amount)

1 can cream of mushroom soup

Shredded cheddar cheese to taste

Instructions

Heat oven to 350 degrees. Brown ground beef and onion and drain off grease. Cook hash browns according to package directions. Spray cooking spray on the bottom of the 9-by-13-inch pan. Mix beef mixture and hash browns together, then add the soup and cheese. Heat until the cheese is melted. Place ingredients in a pan and place in the oven for 4o minutes.

Note: I finish the dish off by sprinkling cheddar cheese on top and letting the oven melt it a little for looks. I do not use a whole onion.

Note: I finish the dish off by sprinkling cheddar cheese on top and letting the oven melt it a little for looks. I do not use a whole onion.

Apple Crisp

After a recent trip to a local apple orchard, I am including a recipe for Apple Crisp. This recipe can be converted over to Blueberry Crisp, Rhubarb Crisp or Rhubarb and Strawberry Crisp.

Apples are a very healthy fruit. They used to say, “An apple a day will keep the doctor away.” I wondered if this saying is true so decided to check it out on google. What I found out was that this may not be true according to reports today, since this was a quote made in 1913. Studies nowadays show that eating white-fleshed fruits and vegetables, such as apples, are linked to a lower risk of strokes. Studies also state that apples could be associated with a lower risk of several chronic conditions. I don’t know about you, but I think I will start eating more apples.

Ingredients

4 medium tart cooking

apples, sliced

3/4 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking or old-fashioned oats

1/3 cup butter, softened

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

Instructions

Heat oven to 375 degrees. Grease the bottom and sides of a square 8-by-8-inch pan with shortening. Spread apples in a pan. Mix remaining ingredients and sprinkle over the apples. Bake for 30 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. Serve warm with ice cream.

Variations

Blueberry Crisp: Substitute 4 cups fresh or frozen blueberries, which have been thawed and drained, for the apples.

Rhubarb Crisp: Substitute 4 cups cut-up rhubarb for the apples.

Strawberry-Rhubarb Crisp: Substitute 2 cups strawberries and 2 cups rhubarb for the apples.

Loretta’s Cookin’ Tips

1. Soak peeled apples in cold water to which one teaspoon of salt has been added. They will not discolor.

2. If you need to soften butter quickly but don’t want to melt it, put boiling hot water in a glass to heat the glass. Dump the water out and flip it over your stick of butter. In a few minutes it will be perfectly soft to use.

Loretta Krahling is a columnist with over 30 years of newspaper experience. Have a favorite fall or soup recipe you would like to share? Email it to me to share at krahling93@gmail.com.