This week’s recipe cannot get much easier! Yes, you will find it has one of my most griped about ingredients, canned soup. However; I cannot think of an easier Christmas Day meal. A salad, good bread, and a slice of delicious pie. Keeps the cook out of the kitchen all day, and instead enjoying the holiday. I may even be making this dish for our family in Christmas 2024. Why all the simplicity? Well, we are thinking of traveling!
This recipe was shared with me several years ago when I resided in Platte City, Missouri. It’s great for the holiday because you can go to evening church services and not worry about the dinner overcooking, etc. When I was growing up this was a crucial factor because I led the music and mom played the piano, at church.
I’ve jumped ahead of Thanksgiving currently. If it’s just the 4 our us I’m thinking of Cornish game hens, I still may do them, and if more are at the table, cut them in half. I’ll probably still cook a turkey breast so we can have cold turkey sandwiches! We’re also putting our dinner off until Friday, so the kids don’t have to eat so much turkey in one day! What’s accompanying this menu is still up for grabs. Phillip says we MUST have green bean casserole, and he is down to make it. ErvIn wants pineapple casserole which doesn’t really go with the menu, but I’m thinking of cooking it in muffin tins instead of a casserole dish, for a different look. I think a new take on dressing might be in order with cranberries and nuts. Potatoes, hm….not sure yet, a rice pilaf or homemade noodles might be good too.
Geez, I guess I need to start a grocery list. Last I checked the game hens were a bit pricey. Personally; I enjoy brussel sprouts and parsnips for vegetable sides, I know I’m odd! The thought of the noodles goes back to my grandma Lucy, her noodles were simply the best.
Last week we brought a whole garage full of items from my parent’s home in Lewistown, Missouri. I don’t know which way to go at the moment. I want the Christmas up, but the garage is calling too.
We wrapped a good season of racing at the Springfield, MO tracks this weekend during the 3 day ‘Turkey Bowl’. Long is an understatement to describe the last evening, Saturday. We were dirt covered and one exhausted/cold group. We will return to the tracks in late March or early April.
Now my friends, it’s time to put this gal to bed, and publish the column. Have a great week, keep the pantry stocked and the gas bill paid! Simply yours, The Covered Dish.
Beef Tips in Wine Sauce
2 lbs. Sirloin beef cut into 1 inch pieces, thin
2 cans Golden Mushroom Soup, (10-11 ozs. Each)
1 cup red/burgundy wine
1 envelope Lipton onion soup mix
Sliced mushrooms
pearl onions, optional
3 tablespoons Worcestershire sauce
Basically you are going to put everything into a covered baking dish and cook at 250 degrees for about 4 hours. Stir only one time during the cooking. This will serve 8 persons. Originally the recipe called for regular canned mushroom soup, but the color tone did not appeal to me, so the switch was made to
the Golden Mushroom Soup. I also like to use fresh sauteed mushrooms in this dish versus canned. The amount depends on the cook and guests likes and dislikes. I leave mine rather large so non-mushroom eaters can push them to the side. Usually mine is served with rice. Some fresh parsley or green onion tips would be nice on top.
