Episode 050: Family Recipes

The Bridge Podcast

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 Potatoes

4:45 - Grandma Sorrells' Corn Pudding

8:00 - Pop-Pop's Mustard Chuck Roast

10:10 - Better Homes and Gardens' Beef Stroganoff

13:30 - Takeaways

South Dakota's Best Sour Cream Potatoes

Ingredients:

2 lbs. frozen hash browns

1 1/2 cups shredded cheddar cheese

1 1/2 cups sour cream

1/3 cup chopped onion or 2 Tbsp. dried onion

Salt & pepper to taste

1 can cream of chicken soup

Directions:

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 cornstarch

6 eggs

1 1/2 cup sugar

4 Tablespoons melted butter

2 cans milk

2 cans creamed corn

Directions:

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 Roast

Ingredients:

4 lbs of beef short rib

1/3 cup prepared mustard

1 tbsp sugar

2 tbsp lemon juice

1 tsp salt

1/2 tsp pepper

2 cloves garlic (or liquid)

4 medium onions/sliced

Directions:

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 hours

Tender and mouth watering! A favorite for Sunday dinners at Mom-Mom and Pop-Pop's.

Better Homes and Gardens' Beef Stroganoff

Ingredients:

12 ounces boneless beef round steak

1 tablespoon cooking oil

2 cups sliced fresh mushrooms or one 2 1/2-ounce can sliced mushrooms, drained

3/4 cup water

1 envelope regular onion soup mix

1 8 ounce carton dairy sour cream

2 tablespoons all-purpose flour

Hot cooked fine noodles or hot cooked rice

Directions:

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 [e-mail]

Download 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