Recipe(tried): Monday night dinner at my house - Beef Stroganoff, Corn Casserole, Easy Coconut Cake, Rhonda's Cole Slaw

Tonight I am having Beef Stroganoff, Corn Casserole, Cole Slaw, Crescent Rolls, and Easy Coconut Cake for dessert.

Beef Stroganoff

1/2 cup margarine
1/2 cup minced onion
1 lb. fresh mushrooms, sliced
2 lbs. round steak, cubed
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 tsp. dry mustard
2 tbsp. tomato paste
1 cup beef consomme
2/3 cup cream sherry
(I use 1 14-oz can tomatoes, and less sherry)
1 cup sour cream

Saute onions and mushrooms in margarine for about 10 minutes, on low heat. Remove to a bowl. Mix flour and seasonings together. Dredge pieces of steak in flour and return to pan. Brown on low heat. Add the tomato paste, consomme, sherry and tomatoes, blending well. Add the mushrooms and onions back to the skillet. Cover and cook on low heat for an hour. Just before serving add the sour cream and serve over egg noodles.

Corn Casserole

1 16-oz. cans whole kernel corn, drained
1 13-oz. can evaporated milk
6 eggs
sugar and salt to taste
black pepper
1 1/2 cup cheddar cheese
Mix all ingredients and bake on 350 degrees until browned. 25-30 minutes.

Easy Coconut Cake

1 box white cake mix
1/2 can Eagle Brand milk
1 small can cream coconut

Frosting:
1 cup sugar
1 8-oz. ctn. Cool Whip
1 9-oz. sour cream
1 pkg. frozen coconut

Bake cake according to package directions in a 9x13 inch pan. Mix cream coconut and Eagle Brand Milk. While cake is hot, punch holes in the cake and pour mixture over it. Allow cake to cool completely and then frost. Mix sour cream and sugar together. Stir in Cool Whip. Spread on cake and sprinkle cake with coconut. Refrigerate.

Rhonda's Cole Slaw

1 cabbage,finely grated
2 carrots, grated
salt
pepper
2 capfuls of vinegar
1 capful lemon juice
sugar to taste
Mayonnaise to moisten

Happy Cooking and Eating everyone!