Subdeacon Joe

I had never heard of it before. Thanks! The Recipe & Review It sounds tooth-achingly sweet, but according to the review in the above link it isn't.

For years it was "German's Chocolate Cake." We got lazy and dropped the possessive.

Half cup of each is what Mom used I've made it with a quarter cup each, though, and it worked well.

Cut in half and baked.

Who says he, or any politician, hasn't been bought?

https://mojavedesert.net/jedediahsmith/journal-1-13.html

Several videos of this were posted here a year or two ago. Here's one that shows some of the math.

Here's the one we use for a sort of guideline: Beef Stroganoff Recipe Ingredients For the Beef Stroganoff: 1 lb top sirloin steak thinly sliced into strips 2 Tbsp olive oil 2 Tbsp butter 1/2 medium onion finely chopped 1/2 lb brown mushrooms thickly sliced 1 garlic cloves minced 1 Tbsp all-purpose flour 1 cup beef broth 3/4 cup heavy whipping cream 1/4 cup sour cream 1 Tbsp Worcestershire sauce 1/2 tsp dijon mustard 1/2 tsp salt 1/4 tsp black pepper To Serve: 1 Tbsp green onion to garnish 8-12 oz egg noodles to serve Instructions Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned. Add 1 minced garlic clove and saute' 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly. Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through

Here in Sonoma County it's around 4.45 to 4.90 a gallon.

AMERICAN VEGAN GOULASH ★★★★★ 5 from 6 reviews This veganised classic American Goulash recipe is easy, home-style, comfort food! Made in one pot. Perfect for a crowd, family or weekly meal prep. Author: Julie | The Simple Veganista Prep Time: 10 min Cook Time: 35 min Total Time: 45 minutes Yield: Serves 4 - 6 1x Category: Entree, Pasta Method: Simmer Cuisine: Vegan, American INGREDIENTS SCALE1X2X3X ¼ cup of water or 2 tablespoons oil 2 (8oz.) packages tempeh, crumbled 1 large onion, diced 4 cloves garlic, minced 2 green bell peppers, cored, seeds removed and diced 1 can (28oz.) diced tomatoes (pref. fire roasted) 1 can (14oz.) tomato sauce 1 ½ teaspoons EACH dried oregano, basil and paprika 2 bay leaves 1 teaspoon mineral salt, or to taste ¼ teaspoon red pepper flakes 3 ½ – 4 cups water or vegetable broth 2 cups elbow pasta (about 8 oz.) pepper, to taste fresh parsley, to serve INSTRUCTIONS Saute: In a large pot, heat the water/oil over medium heat, add the tempeh (crumbing between your fingers), onion and bell pepper, saute for 5 – 7 minutes, until onions are soft and tempeh is lightly browned. Add the garlic and cook 1 minute more. Simmer: Add the diced tomatoes, tomato sauce, oregano, basil, paprika, bay leaves, salt, and red pepper flakes and water/veggie broth. Stir well and bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Add the pasta and cook for 10 more minutes, or until pasta is tender, make sure to stir often so the pasta doesn’t stick to the bottom. Taste for flavor, adding more salt & pepper to taste. Serve: Serve in individual bowls with a sprinkle of fresh chopped parsley.