This is a question of sorts for Delores in nela regarding the recipe for Hawaiian Bread in the March 21st newsletter. I made this recipe in roll form yesterday and it was a very good light roll, but it wasn’t as sweet as the Hawaiian Bread you buy at the store. Was it supposed to be a really sweet bread? Like I said, it was very good and we both liked it and will make it again, we were just wondering if it should be sweeter. Thanks.
Rodney E. in Chatsworth

Green Bean Casserole-Ranch Style

1-1/2 T butter
3 T all-purpose flour
1 1/2 C Milk
3-4 t dry ranch-style salad dressing mix
1/4-1/2 t white pepper
1 C chopped onion
2 cloves garlic, minced
1 1/2 c sliced fresh mushrooms
1 1/4 pounds fresh green beans, cooked until crisp tender
1 cup fresh bread crumbs, toasted

Melt butter in small saucepan over low heat. Stir in flour; cook 1-2 mins, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, until thickened. Stir in dressing mix and white pepper, set aside.

Preheat oven to 350. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2-3 mins or until tender. Remove half of onion mixture; set aside.

Add mushrooms to onion mixture remaining in skillet and cook about 5 mins or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1-1/2 quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 mins.
Bren in North Louisiana
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Nancy, how do you and the reader store your recipes? I have lots of recipes from magazines and newspapers that I want to store on the computer or in a note books. Need some ideas here.
Bren in North Louisiana

Moist Pound Cake

1 (18.25-ounce) box Duncan Hines all butter cake mix
4 large eggs
3/4 cup vegetable oil
1/2 cup granulated sugar
8 ounces (1 cup) sour cream
1 teaspoon vanilla extract

All ingredients should be at room temperature.
Heat oven to 350 degrees F

Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla extract.

Spray (or grease) Bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.
Bren in North Louisiana
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Crock Pot Country Style Ribs with Saurkraut

4 lb country-style pork ribs
2 lb fresh sauerdraut, rinsed
1 cup barbeque sauce
1/3 cup water

Add all ingredients to crockpot and cook on low 8-10 hours.
Linda NM
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Crock Pot Smothered Steak

1-1/2 lb. steak, cut up
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1 lg. onion, sliced
1 green pepper, sliced
1 lb. can tomatoes
1 can (4 oz.) mushrooms, drained
2 tbsp. molasses
3 tbsp. soy sauce

Put steak, flour, salt, and pepper in Crockpot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high 1 hour, then turn to low for 8 hours (high: 5 hours). Serve with rice.
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Swiss Steak

1 pound ground round steak
4 to 6 mushrooms, diced
1/2 cup flour
1 small onion, diced
salt and pepper to taste
1-1/2 cups beef broth
3 tablespoons butter
1 cup sour cream
1 carrot, peeled and diced
1/2 cup steak sauce
1 stalk celery, diced

Combine the flour, salt and pepper. Dredge the steak in the flour mixture and rub well. Save the rest of the flour for later. In a heavy pan, brown the steak on both sides in butter. Remove from the pan. Add minced vegetables and sauté 5 minutes. Add any remaining flour from the dredging to the pan. Add the beef broth and turn heat to low. Simmer for 45 minutes or until the meat is tender. Remove from heat and stir in the sour cream and Steak Sense. Warm the mixture, but do not boil. Serve over hot noodles or with parsley potatoes.
Makes 4 servings.
Linda NM
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Cube Steak Stroganoff

1 medium white onion, chopped
4 tablespoons butter
1/4 pound sliced mushrooms
1-1/2 pounds cube steak, cut in 1 inch strips
1 cup beef broth
2 tablespoons lemon juice
1 cup sour cream

Saute the onion in 1 tablespoon butter until golden. Remove from pan, add another tablespoon butter and cook the mushrooms, about 5 minutes. Remove from pan. Flour the steak strips lightly and brown them in the remaining 2 tablespoons butter. Return onions and mushrooms back into pan; add beef broth and lemon juice. Simmer for 15 minutes, add the sour cream and heat gently. Makes about 4 servings.
Linda NM
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