From The Kitchen of The Cypress House, January 17, 1979:

 It’s a new year, and we’ve put aside the traditional turkey and ham and roast in search of new recipes. One of the best of those tested is today’s Sausage Stroganoff, taken from the “Party Potpourri” published by the Memphis Junior League.

The recipe is delicious served over rice as a main course, but it would also be great served in a chafing dish and eaten with Melba rounds.

We also tried this recipe with half sausage and half ground ham (leftovers naturally) and it was good.

Sausage Stroganoff

1 clove garlic, peeled

2 pounds bulk pork sausage

3 tablespoons flour

2 cups milk

2 tablespoons Worcestershire

2 teaspoons soy sauce

2 teaspoons paprika

1/8 teaspoon pepper

2 tablespoons butter

1 cup finely chopped onion

2 (8-ounce) cans sliced mushrooms, drained

1 pint sour cream

Rub a large skillet with the garlic; heat skillet. Add the sausage and cook, crumbling it with a fork until well browned. Pour off all the fat. Stir in the flour and slowly add the milk. Cook, stirring constantly, until slightly thickened. Stir in the Worcestershire sauce, soy sauce, paprika and pepper. Set aside. In a medium skillet, melt the butter; add the onion and mushrooms and cook until the onion is golden. Add this to the sausage mixture and stir well. At serving time, heat the mixture until bubbling. Stir in the sour cream; reheat but do NOT boil. Serve over rice or as a dip with Melba rounds.

P.S “Party Potpourri” was available from Memphis Junior League Publications, 2711 Union Avenue Extended, Memphis, Tenn.

From The Kitchen of The Cypress House August 29, 1979:

Elizabeth Faulk gave me a recipe many years ago that is so simple I hesitate it call it a recipe. But it will be perfect for the long holiday weekend coming up, so I want to share it with you.

Liz’s Corned Beef  Burgers

1 can corned beef

6 hot dog or hamburger buns

1 jar (10 ounces.) Durkee Sandwich and Salad Sauce (no substitute)

 Open corned beef and break up with a fork. Warm slightly in the microwave.

Spread both sides of buns with a thin layer of sauce. Fill bun with corned beef and drizzle extra sauce over beef. Close sandwich, wrap in foil and warm thoroughly.