Classic beef and noodles: Slow-cooked or oven-baked

The first recipe request of the New Year! Recently I had a friend ask me for a recipe for a beef and noodle dish. She remembered her grandmother making beef tips served with noodles, and it was so good. I assured her that most likely the beef was farm raised and the noodles were homemade. But I did put forth some effort to find a couple of different recipes for her to try. I have tried both of these and they were a hit with my husband and children, so they are keeper recipes.

Beef Tips

1 can cream of mushroom soup

1 cup 7-Up or Sprite

1 cup sliced mushrooms

1 envelope dry onion soup mix

2 pounds lean chuck roast

* Place beef in crockpot. Pour mushroom soup over meat and top with onion soup mix. Add 7-Up and mushrooms. Stir well. Cover and cook on low for 6 to 8 hours. Serve over buttered noodles for best results.

Beef Tips Over Noodles

2 pounds beef sirloin, cubed

1 can cream of mushroom soup

1 cup or more fresh mushroom slices

1/2 package dry onion soup mix

1 cup ginger ale

1 package extra wide egg noodles

* Brown beef tips. Layer beef cubes, mushroom soup, mushrooms, dry onion soup mix and ginger ale. Cover and bake at 300 degrees for 3 hours.

* Bring water for noodles to a rolling boil. Add salt and 1/8 cup oil. Then add noodles and bring back to a rolling boil. Cover, turn off fire and let set 20 minutes. Serve beef tips over noodles. Serves 4 to 6.

In looking through my files, I found this recipe that I have not made in a long time, but we really liked it when I did make it, so I have pulled it out to make again.

Sour Cream Pork Chops

6 pork chops (1 inch thick)

2 cubes chicken bouillon

2 cups boiling water

2 tablespoons all-purpose flour

1/2 cup all-purpose flour

1 (8 ounce) container sour cream

1 large onion

Salt & pepper to taste

Garlic powder to taste

* Season pork chops with salt, pepper and garlic powder, then dredge in 1/2 cup flour. In a small skillet over medium heat, lightly brown chops in small amount of oil. Place chops in crock-pot and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops; cover and cook on low 7-8 hours.

* Preheat oven to 200 degrees. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with sour cream; mix into meat juices. Turn crock-pot to high for 15-30 minutes or until sauce is slightly thickened. Serve sauce over pork chops. Makes 6 servings.

Another friend asked me about the cranberry bars served at Starbuck's and when I did a general Google search, this is the recipe that routinely came up. I have not tried it yet, but hope this serves as an acceptable recipe for her.

Somewhat like Starbuck's Cranberry Bliss Bars

For the cake:

1 cup butter, softened

3 eggs

1 1/4 cups light brown sugar

1 1/2 teaspoons vanilla

1 teaspoon ground ginger

1/4 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup cut up dried cranberries

6 ounces cut up chunks of white chocolate

Frosting:

4 ounces cream cheese, softened

3 cups powdered sugar

4 teaspoons lemon juice

1/2 teaspoon vanilla extract

1/4 cup cut up dried cranberries

Drizzled Icing:

1/2 cup powdered sugar

1 tablespoon milk

2 teaspoons vegetable shortening

* Preheat oven to 350 degrees. Beat butter and brown sugar together until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup cut up dried cranberries and white chocolate into the batter. Pour batter into a well-greased 9x13-inch pan. Spread the batter evenly in the pan. Bake for 35 to 40 minutes until light brown around on the edges. Cool.

* For frosting combine softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract until smooth. Spread frosting over the top of the cake. Sprinkle 1/4 cup of the cut up cranberries over the frosting on the cake.

* Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries.

* Slice the cake lengthwise through the middle. Then slice the cake across the width three times making a total of eight rectangular slices. Slice each rectangle diagonally creating 16 triangular slices.

To close out this week's recipes, this is just a really good casserole recipe that uses leeks. That is an ingredient that may not be in common use at your home, but I encourage you to give them a try, not only in this dish, but in soups as well. Just remember to separate them and wash them thoroughly to remove any sand that they are commonly grown in.

Chicken-Leek Casserole

8 to 10 leeks (about 2 pounds)

1 tablespoon olive oil

12 ounces skinless boneless chicken breast, cut into thin strips

1/2 cup dry white wine or chicken broth

1 cup whipping cream

1/4 to1/2 teaspoon salt, to taste

Dash ground nutmeg

1 baby leek, trimmed, halved lengthwise, and rinsed (optional)

1/4 cup grated Parmesan cheese (1 ounce)

1/4 cup soft breadcrumbs

* Trim and discard root ends from the 8 to 10 leeks; remove several inches from the tops and any tough outer leaves. Halve leeks lengthwise. Clean trimmed leeks thoroughly under cold running water to remove any sand. Bias-slice leeks into 1/4-inch-thick slices. (You should have 3 cups sliced leeks.) In a large skillet, heat oil over medium heat. Add sliced leeks. Cook and stir for 2 to 3 minutes or just until tender. Remove leeks from skillet; set aside.

* In the same skillet, cook and stir chicken strips for 3 to 5 minutes or until no longer pink. Remove skillet from heat. Add wine or broth. Return skillet to heat. Bring mixture just to boiling; reduce heat. Cook, uncovered, for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add whipping cream, salt, and nutmeg. Return to boiling. Cook and stir about 3 minutes more or until slightly thickened. Add sliced leeks to chicken mixture. Pour into a lightly greased 1-quart au gratin dish or casserole. Cover and refrigerate for at least 4 hours or up to 24 hours.

* Preheat oven to 400 degrees. Uncover casserole. If desired, add baby leek halves. Sprinkle cheese and breadcrumbs over. Bake, uncovered, for 20 to 25 minutes or until topping is golden and leek mixture is heated through. Makes 6 servings.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.