Lion House Canadian Cheese Soup

1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
1 1/2 T cornstarch
1/2 t paprika
1/2 t salt
1/4 t pepper
1 quart milk, heated
1 quart chicken stock, heated
3/4 c. diced carrots, cooked
3/4 c. diced celery, cooked
1 c. shredded sharp Cheddar cheese
1/4 c. chopped parsley

Saute' onion in melted butter until transparent but not brown, ( 5 to 10 min). Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to the milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetable may be increased if thicker soup is desired. Makes about 2 1/2 quarts.

Lion House Chicken Noodle Soup

3 c. chicken soup stock
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chicken soup
1/2 c. milk
1 - 2 T flour
2 c. cooked diced chicken
2 1/2 oz (about 4 cups) cooked noodles
Salt and Pepper to taste

Heat soup stock; add carrots, celery, and onions. Simmer until vegetables are tender. Add cream of chicken soup and milk. Mix flour with about 1/2 cup of the stock until smooth. Add mixture to stock to thicken soup. Stir completely. Add cooked chicken and noodles, stir. Add salt and pepper to taste. Makes about 2 1/2 quarts.

French Silk Pie

1/2 c. butter
3/4 c. sugar
2 squares (2 oz) unsweetened chocolate
1 t. vanilla
2 eggs
Chopped walnuts, if desired
Whipped cream

Cream butter and sugar well. Melt chocolate and blend into butter and sugar when cooled. Add vanilla and eggs, one at a time. Beat five minutes after adding each egg, making sure mixture is not grainy. Add walnuts, if desired. Pour into a pre-baked pie crust and chill 1 - 2 hours. Top with whipped cream. Garnish with chocolate curls, if desired.

Beef Stroganoff

1 - 2 lbs round or sirloin steak, cubed
1/2 c. chopped onion
2 c. boiling water
2 beef bouillon cubes
1/2 - 1 T Worcestershire sauce
1/4 - 1/2 c. Burgundy wine, grape juice, or water
3 T flour
salt
pepper
1/2 c. sour cream

Dredge meat in flour and brown in small amount of oil, remove meat from pan. Pour out drippings; saute onions in residue of drippings in same pan. Return meat to pan and add water, bouillon cubes and Worcestershire sauce. Combine about 3 T water with the flour. Stir slowly with meat; add remaining water, salt, and pepper to taste. Simmer for 1 1/2 hours or until meat is tender. Just before serving fold in sour cream; heat through but do not boil. If a thicker consistency is preferred add more of the water and flour mixture. Serve over rice, noodles or potatoes.

White Texas Sheet Cake

The cake gets better the longer it sits, so make it a day ahead!

1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 t. almond or vanilla extract
1 t. baking soda
1 t. salt

Frosting:
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 t. almond or vanilla extract
1 c. chopped walnuts

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, extract, baking soda, and salt until smooth.

Pour into a greased 15" x 10" x 1" baking pan. Bake at 375 degrees for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.

For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake. If frosting is too thick, add a bit more milk.