The Modern Day Mom

It took a while for me to create my recipe for Beef Stroganoff but now that I have figured it out, it's one of my favorite meals. This recipe is figured for my family of six.

Ingredients
Three Pounds Cubed Round Steak, Cut into thin cubes
1 tablespoon Garlic Salt
1 tablespoon Black Pepper
2 cups All Purpose Flour
3 Tablespoons Canola Oil
1 Medium Onion
8 Ounces of Fresh Sliced Mushrooms or an 8 Ounce Can of Mushrooms
1 Can (10 3/4 ounces) Beef Broth
2 Cans (10 3/4 ounces) Cream of Mushroom Soup
1 Cup Sour Cream
Cooked Egg Noodles

Step One
Combine all purpose flour, garlic salt, and black pepper. Roll the steak pieces in flour mixture.

Step Two
Heat Canola Oil in a large non-stick skillet. Once the oil has been heated place steak in the oil. Brown steak on both sides, and remove it from the oil.

Step Three
In the same skillet add onion and mushrooms. Cook until onions are soft and tender. Sprinkle with flour and place steak back in the skillet.'

Step Four
Add beef broth and cream of mushroom soup …

I discovered this lovely pizza sauce recipe when I was trying to perfect my homemade pizzas. All of the sauces I had tried had just fallen short of what I wanted. Once I found this basic recipe, and of course made a few adjustments, I knew it was a keeper. After taste testing it, my husband and I agreed not only was it the perfect pizza sauce but it made an awesome spaghetti sauce. When I make it I can what I don't use so that I continuously have it on hand for those days when I need a meal in a hurry. If you prefer you can also freeze leftovers for later use.
2 tablespoons olive oil 1 tablespool butter 1 cup onion, chopped 2 garlic cloves, minced 2 (8 Ounce) Cans Tomato Sauce 2 (6 Ounce) Cans Tomato Paste 4 tablespoons grated Parmesan Cheese 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon black pepper 1 bay leaf 2 teaspoons fennel seed

Step One In a large pan add the butter and olive oil. When the butter has melted and the oil is warm, add the onion a…

It’s that time of year again, the local farmers are just beginning to pick their sweet corn, and little side of the road fruit stands are popping up everywhere. I have tried to grow corn in my own garden but the conditions where we live are just not conducive to growing corn. Willing to admit defeat but still one who loves to enjoy fresh vegetables year round, I now buy sweet corn by the bushels and can it. With a large family meat takes up the bulk of my freezer space, so for me the best way to preserve fresh corn is to can it, which sounds hard but is really relatively simple.

When canning corn the first step is to find your corn. The ideal ear of corn for canning is ripe, not bloated, with kernels that are tender and can easily be punctured by your fingernail. The type of corn you choose to can is up to your personal taste, you can sweet corn, white, bi-color, or yellow corn.

After you have your corn you will want to assemble what you need to can it. For starters, you will need a p…