Spinach and Sausage Cream Sauce +-

From: My Recipe Box

• 2T Olive Oil
• 2 Cloves Garlic, minced
• 1 Shallot, minced
• 2 Chicken Sausages, sliced (you can use whatever kind of sausage you want)
• 1/4c flour
• 2 1/2 c cold milk
• 1/2 - 1c shredded Parmesan cheese
• Salt to taste
• 1/2 c (or more) cream
• chopped mushrooms
• fresh spinach leaves

Heat the olive oil in the pan.  Add the garlic and shallots. Mix the garlic and shallots until the garlic is fragrant and the shallots are translucent.  

Add the sausage and brown.

Sprinkle the flour over the sausage mixture and mix until the flour just begins to turn golden.

Add cold milk.

Heat the mixture until it begins to thicken.  Add the cheese and salt to taste.

Add the cream.  Heat the mixture through.

Add the mushrooms and cook until tender.

Removed the sauce from the heat and add the fresh spinach leaves.  Stir until the spinach has wilted into the sauce.

Serve over your favorite type of pasta.

Beef Stroganoff ✔+

From: Mom Cunningham

• 1lb ground beef or stew meat
• 1T olive oil
• 1 med. onion, diced
• 1 garlic clove, minced
• 1 10 ½ oz can condensed cream of mushroom soup
• 1c dairy sour cream
• 1 3 oz can mushrooms, undrained -or- fresh mushrooms
• 2T ketchup
• 2T Worcestershire sauce
• pasta

Heat oil in skillet.

Add garlic and onions and cook until garlic becomes fragrent.

Add meat and brown.

Add fresh mushrooms.  Stir occasionally until mushrooms are soft.

Add cream of mushroom soup, sour cream (don't use light... it will curdle), ketchup, and Worcestershire Sauce.

Heat through.

DON’T BOIL.

Serve over pasta.