Episode 050: Family Recipes

The Bridge Podcast

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Friday, November 15, 2019 -

Denise Harper, Ben Sorrells, Mark Dickey, and Andrew Jackson share some of their favorite Family Recipes. Of course, what would a family dinner be without a little storytelling? So they'll also be recalling some cherished memories that revolve around the dishes. Complete recipes are available in the show notes!SHOW NOTES:2:30 - South Dakota's Best Sour Cream Potatoes4:45 - Grandma Sorrells' Corn Pudding8:00 - Pop-Pop's Mustard Chuck Roast10:10 - Better Homes and Gardens' Beef Stroganoff13:30 - TakeawaysSouth Dakota's Best Sour Cream PotatoesIngredients:2 lbs. frozen hash browns1 1/2 cups shredded cheddar cheese1 1/2 cups sour cream1/3 cup chopped onion or 2 Tbsp. dried onionSalt & pepper to taste1 can cream of chicken soupDirections:Mix all ingredients well then add to hash browns.Bake at 350 degrees for 90 minutes. Serves 8.(Can be made ahead and refrigerated, then cook just before you're ready to served.)Grandma Sorrells Corn Pudding(just like Grandma Sorrells used to make!)Ingredients:4 Tablespoons cornstarch6 eggs1 1/2 cup sugar4 Tablespoons melted butter2 cans milk2 cans creamed cornDirections:Mix the first 3 ingredients. Add milk and corn. Put in buttered dish and put melted butter on top. Bake at 325 degrees about 1 hour.Pop-Pop's Mustard Chuck RoastIngredients:4 lbs of beef short rib1/3 cup prepared mustard1 tbsp sugar2 tbsp lemon juice1 tsp salt1/2 tsp pepper2 cloves garlic (or liquid)4 medium onions/slicedDirections:Put beef in shallow glass dish; mix ingredients, cover, refrigerate 24 hours, turn occassionally - put sliced onions on top. Brown beef in oil in frying pan.Cook in roaster (covered) with sauce.350 for 2 hoursTender and mouth watering! A favorite for Sunday dinners at Mom-Mom and Pop-Pop's.Better Homes and Gardens' Beef StroganoffIngredients:12 ounces boneless beef round steak1 tablespoon cooking oil2 cups sliced fresh mushrooms or one 2 1/2-ounce can sliced mushrooms, drained3/4 cup water1 envelope regular onion soup mix1 8 ounce carton dairy sour cream2 tablespoons all-purpose flourHot cooked fine noodles or hot cooked riceDirections:Step 1 - Trim fat from meat. Cut meat diagonally across grain into strips 1/4 inch thick. In a large skillet brown meat in hot oil. Remove meat from skillet. (Add additional oil, if necessary.) Add the fresh mushrooms (if using) and cook until tender.Step 2 - Return meat to skillet. Add the water and canned mushrooms (if using). Stir in the soup mix. Heat to boiling. In a small mixing bowl stir together the sour cream and flour. Stir into mixture in skillet. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles or rice. Feedback, or Show Ideas? Send an email to podcast@887thebridge.comDownload The Bridge Mobile App to get the latest podcast episodes as soon as they are published!Please share The Bridge Podcast with a friend if you enjoyed this episode. SUBSCRIBE to The Bridge Podcast on iTunes, Stitcher, Google Play Music, and Spotify! The Bridge Podcast is still growing, and your positive review and 5-star rating would help. Podcast Sponsored by Boardwalk Plaza Hotel and Victoria’s Restaurant

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