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Last year, at about this time, I had the wonderful experience of finding a high school graduate of some 43 years ago, while visiting Two Harbors. A class reunion booklet told me that “Carol” lived in Two Harbors and we inquired at the Visitor’s Center of her whereabouts. Turned out I was talking to her husband at the center and then the fun began. We met, talked, laughed and reminisced about the Class of ‘55. This year we met again on Memorial Day weekend and were invited to their home on Lake Superior (about 100 feet from the lake) to a wonderful evening of again––talking, laughing and looking through my old high school photo album and then enjoying a wonderful dinner. Indeed, we had a memorable weekend with the Russells. Carol not only is a good friend, but also a great cook. And that is where this column is going today––good food, homemade style, from the shores of Lake Superior.

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I recently shared a recipe for beef burgundy with you and this entree is much like it, but with ingredients that you most likely have in your cupboard. It was delicious and I’ll surely use this recipe often.

CAROL’S OVEN BEEF

SIRLOIN TIPS

2 lbs. beef sirloin cut into 3/4-inch cubes

one 10-1/2 oz. can onion soup

one 10-1/2 oz. can golden mushroom soup

2/3 c. red wine (Carol used Merlot)

salt and pepper to taste

1/2 c. chopped onion

1-4 oz. can sliced mushrooms, drained

Combine first seven ingredients in a 3 qt. covered casserole or Dutch oven. Bake at 375 degrees for 3-1/2 hours. Add mushrooms and continue to bake for 30 minutes. Serve with hot rice or a white rice and wild rice combination. Serves six.

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Along with a veggie and fresh fruit we enjoyed this quick bread, a recipe she acquired from Betty, of the North Shore’s famous “Betty’s Pie Shop.” It’s delicious.

BETTY’S LEMON LOAF

1 c. margarine

2 c. sugar

4 eggs

grated rind of two lemons (3 t.)

3 c. flour

2 t. baking powder

pinch of salt

1 c. milk

1/2 c. chopped nuts, optional

Cream margarine and sugar. Beat in eggs, one at a time. Beat in lemon rind.

Sift together next three ingredients and add alternately with milk.

Grease and flour two 9.5.3 loaf pans. Turn batter into pans and bake at 350 degrees for one hour. Remove from pans.

TOPPING

Juice of two lemons (5-6 T.)

1/2 c. sugar

In a small bowl, combine topping ingredients, mixing until smooth.

Immediately spoon mixture over hot bread.

Makes two loafs or four 7-1/8x3-5/8x2-1/4 inch pans.

*If using smaller pans, cut baking time to 40-45 minutes.

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And, of course, we had a very palate-pleasing dessert. I know for sure I’ll make this when a light dessert is called for.

CAROL’S LEMONY LIGHT CAKE

1 regular sized baked angel food cake (home-baked or ready-baked from grocery store)

1 small package lemon gelatin

1 c. water

3/4 c. sugar

1 pint whipping cream, whipped stiff, but not dry

In a small saucepan, combine gelatin, water and sugar. Heat, stirring constantly just to a boil. Remove from heat and let sit 2-3 hours until slightly thickened (like egg whites). Don’t let it get firm. Mix in whipped cream until well combined (use a hand mixer or electric mixer, but don’t whip hard). Refrigerate.

Meanwhile, slice cake into three even layers. Divide gelatin mixture into four portions. (When I made it, I combined the gelatin and whipped cream in a 4 cup measuring cup and could easily divide it into fourths.)

Place one cake layer on serving plate, spread one-fourth of mixture between each layer, frost the top and sides with remaining mixture. Refrigerate.

Garnish with twists of lemon if you wish.

NOTE: Carol says that any flavor gelatin may be used, such as strawberry and garnish with fresh strawberries. Raspberry would be yummy, too. Could also use sugar-free gelatin.

Thanks Carol for sharing these recipes. Also, if you’re remembering a father or father-in-law on Sunday by fixing a special meal, I’d say these three recipes would fit the bill.

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Thought for the day: Anytime is the right time to say “I love you, dad” and you can be any age to say it. Happy Father’s Day to all dads.

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