Beef Stroganoff/Old Fashioned Biscuits/Key Lime Pie

Beef Stroganoff


1 1/2 lbs top round
1 onion
1 cup sour cream
1 can cream of chicken soup
1 jar mushrooms


Ingredients for serving day
1 package of noodles


Directions for Cooking Day:  Trim fat from meat.  Season with salt and pepper, dredge with flour.  Brown meat in skillet with onions.  Add soup and mushrooms and 1/4 cup water.  Cook over low heat 1 hour.  Add sour cream and mix.  Cool and freeze using a freezer bag. 


Directions for serving Day:  Defrost stroganoff mixture and heat.  Prepare noodles according to package directions.  Serve stroganoff over noodles. 


Old Fashioned Biscuits


2 cups flour
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 cup shortening
2/3 cup milk


Cooking Day


Stir together flour, baking powder, sugar, cream of tartar, and salt.  Cut in shortening until mixture resembles coarse crumbs.  Make a well in the center of flour mixture; pour in milk.  Stir just until dough clings together.  Knead gently on a lightly floured surface for 10-12 strokes.  Do not over knead, or biscuits will be tough!!!  Roll out or pat dough into 1/2 inch thickness.  Cut with a 2 1/2 inch biscuit cutter.  Stack raw biscuits with plastic wrap between layers and freeze, using freezer bag method. 


Serving Day
Preheat oven to 450 degrees.  Biscuits may go directly from the freezer to the oven.  Place on ungreased baking sheet and bake for 10 minutes or until golden brown.  Serve warm. 


KEY LIME PIE
crust
1 cup graham cracker crumbs
1/4 cup + 1 T melted butter
1/3 cup sugar


filling
3 egg yolks
1 1/2 t grated lime zest
1 14 oz can sweetened condensed milk
1/2 cup key lime juice


serving day
1 cup heavy cream, chilled
1 T powdered sugar


yield:  6 - 8 servings


Cooking Day
Crust:  Preheat oven to 350 degrees.  Butter a 9 inch pie pan.  Break up graham crackers; place in a food processor and process to crumbs.  (You may also place crackers in a large plastic bag; seal bag and then crush crackers with a rolling pin)  Add melted butter and sugar to cracker crumbs and stir until combined.  Press the mixture into the bottom and sides of pie plate, forming a neat border around the edge.  Bake the crust until set and golden, about 8 minutes.  Set aside on a wire rack; leave the oven on. 
Filling: Using an electric mixer with a wire whisk attachment, beat egg yolks and lime zest at high speed until very fluffy, about 5 minutes.  Gradually add condensed milk and continue to beat until thick, 3-4 minutes longer.  Change mixer speed to low and slowly add lime juice, mixing just until combined.  Pour mixture into the crust.  Bake for 10 minutes or until filling has just set.  Cool on a wire rack.  Cover pie with plastic wrap and the foil.  Freeze. 


Serving day
Remove pie from freezer approximately 30 minutes prior to serving.  Whip the cream and powdered sugar until nearly stiff.  Cut pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream. 


DEEEEEEELISH!!!!!!!!!!!!!!!!!!!