- 2 4 ounce cans mushrooms
- 1/4 cup oil
- 2 1/2 pounds veal, cut in 1 in cubes
- 1/2 cup chopped onions
- 2 cans cream of mushroom soup
- 1 cup white wine
- 1 teaspoon oregano
- 1 cup sour cream
- Drain mushrooms, reserving liquid and add enough water to make 1 cup.
- Heat oil in a heavy pot and saute veal until browned.
- Push the meat to the side and add onions, cooking until soft.
- Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
- Bring to a boil and cover and reduce heat.
- Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
- Before serving add wine, mushrooms and sour cream.
- Heat through but do not boil.
- Serve with rice.
Source: Marks family recipe
- 1/4 cup butter
- 1 clove garlic, minced
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 can consomme
- 1/2 pound mushroom, sliced
- 1 pound beef tenderloin, sliced
- 1/4 cup onion, chopped
- 2 tablespoons flour
- 3 tablespoons burgundy wine
- 1/4 teaspoon pepper
- 1 cup sour cream
- Melt butter in skillet.
- Saute onion, garlic and mushrooms.
- Add beef, cooking until no longer red.
- Add flour, lemon juice, wine and consomme.
- Add salt and pepper to taste.
- Simmer 10-15 minutes.
- Fold in sour cream.
- Serve over crepes or noodles.
Source: Marks family recipe.
- 1 pound elbow macaroni or shells
- 1 egg
- 4 tablespoons butter
- 1/4 cup flour
- 2 1/2 cups milk
- 2 teaspoons yellow mustard
- 1 pound cheese, shredded
- Cook pasta in salted, boiling water until al dente then drain.
- In a small bowl, beat the egg and set aside.
- In a large pot, melt the butter.
- Sprinkle in the flour and whisk to combine.
- Cook the butter/flour mixture for a couple of minutes.
- Add the milk and cook for 5 minutes or until thickened.
- Add the mustard and whisk to combine.
- Take about a cup of your sauce and add it to the bowl with the egg.
- Whisk as you add as to not scramble the egg.
- Transfer the sauce/egg mixture back into the pot.
- Add your cheese and stir well.
- Add in the drained pasta and stir to combine.
- Pour into a buttered 9×13 pan and bake at 350 for 20-25 minutes.
- 2 whole garlic ears
- Drizzle of olive oil
- 2 pork tenderloins
- 8 oz. cream cheese (at room temperature)
- 1 bunch, fresh chives, finely chopped
- 8-12 slices bacon
- Slice the top off of each ear of garlic.
- Drizzle with olive oil.
- Place in foil tent and bake at 350 for 1 hour.
- While garlic is roasting, remove excess fat from pork tenderloins.
- Butterfly the tenderloins by cutting lengthwise down the middle
- being careful not to cut all the way through.
- Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
- When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
- Divide cream cheese in half and spread over the tenderloins.
- Spread chives over the cream cheese.
- Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
- Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
- Remove from heat and let rest for 10 minutes.