
She does what she says and things under her
responsibility always get done.
And that is the reason for this blog today.
During
opening weekend, several parents asked Miss Houk what she did over the summer.
She told them about spending time with family and friends, going to a 4th
of July parade, watching fireworks on a boat on Lake Muskego, visiting the
Chicago Botanical Gardens, and - loving to cook - trying some new
recipes.
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Miss Houk talking to the families during opening weekend |
The
results of one of the new recipes went to bless a college instructor in a time
of need. Recently, Mrs. Konopasek was out on medical leave. Miss Houk
made beef stroganoff for her to help out during her recovery. Mrs. Konopasek loved the meal so much, she
requested the recipe.
The
parents who were talking with Angela at the orientation also requested the
recipe so she told them to look for it on the blog.
Here
it is:
Slow
Cooker Beef Stroganoff

1 large onion chopped
2 cans (10 ¾ ounces) condensed golden mushroom soup
2 cans (10 ¾ ounces) condensed cream of mushroom soup
2 cans sliced mushrooms, drained (substitute fresh mushrooms if preferred)
¼ teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice
·
In 3 1/2- to 4
1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
·
Cover and cook on
low heat setting 8 to 10 hours or until beef is very tender.
·
Stir cream cheese
into beef mixture until melted.
·
Stir sour cream into
beef mixture.
·
Serve over noodles.
Enjoy this meal! Feel confident making it for your family
knowing that everyone who made it loved it.
It’s tried and true … just like Miss Houk.
Shepherds College - Guiding Your Transition to Appropriate Independence. Please visit us at www.shepherdscollege.edu.
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