Music
Dr. Randolph Laycock
Christmas at the Movies, Bob Krogstad Nightsongs for Trumpet, Harp, and Strings, Richard Peaslee; Jack Brndiar, Trumpet; Alice Allen, Harp
Nutcracker Ballet Suite No.2, Tchaikovsky
Sleigh Ride, Frederick Delius
A Hanukkah Festival, arr. Chris Bernotas Sleigh Ride, Leroy Anderson
Moving my mother into assisted living has been such a challenge, but going to Strongsville Bullion & Coin Exchange made some of those things very easy! They are honest and fair when it comes to having to part with those sentimental items you just don’t need or want any longer. Thank you for your help and support!! - Tami Up
8 ounces uncooked wide egg noodles
1 pound bulk pork sausage
8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
Grandma’s Favorite ONE dishesPOT
Sausage Stroganoff
1/4 cup all-purpose our 1/2 teaspoon paprika
1-1/2 cups beef broth
1 cup sour cream
Chopped fresh parsley
Cook noodles according to package directions. Set aside. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in our, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn o heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.
Turkey a La King
3 cups cubed cooked turkey or chicken
1 medium onion, chopped
3/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup butter, cubed
1/4 cup all-purpose our
1 teaspoon sugar
1-1/2 cups chicken broth
1/4 cup half-and-half cream
1 can (4 ounces) sliced mushrooms, drained
6 slices bread, toasted
In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in our and sugar until a paste forms. Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.
Fruited
Pot Roast
1 package (7 ounces) mixed dried fruit
1 large onion, cut into wedges
1 can (5-1/2 ounces) unsweetened apple juice
1 boneless beef chuck roast (2 pounds)
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon pepper
Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings. Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.
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