Brussel sprouts

1/2 pound bacon, diced

1 medium yellow onion, diced

2 cloves minced garlic

2 pounds trimmed brussel sprouts

2 cups chicken broth

4 tablespoons butter

Salt and pepper

In a heavy bottom pan over medium heat, fry bacon until crispy. Remove the bacon and drain on paper towels. Add the onion and garlic to the remaining bacon drippings and saute over low heat for about 3 minutes or until onion is tender. Add the brussel sprouts and stir until coated. Season with salt and pepper to taste. Add the chicken broth. Cover and cook over low heat until brussel sprouts are tender approximately 12 to 15 minutes. Stir in the butter. Move to serving dish and sprinkle with bacon.

Hamburger stroganoff

When we were growing up we lived right next door to Lillie and her sister Nancy.  I have this childhood memory of eating hamburger stroganoff with them and Ada, their aunt who helped raise them. I recently got the recipe from Lillie and made it. It tastes just the way I remember. I'm so glad she saved the recipe.

1 lb ground beef
1medium onion diced
1 can cream of chicken soup
8 oz of sour cream
Salt and pepper
Wide egg noodles.
Brown the ground beef and onions together. Drain most of the fat. Add the cream soup and sour cream. Add the salt and pepper to taste. To me,  it's best if you go a little heavy on the pepper. Simmer over low heat until it's heated thru. Maybe 15 to 20 minutes.  Cook the wide egg noodles according to direction. Drain. Add a couple tablespoons of butter to the noodles. Serve the  meat mixture over the noodles.