A visit to Madeleines, fondly referred to as Aunt Maddie was one of utter delight. All the women in our family were invited to spend the weekend with her about once every four months. Aunt Maddie said that the changing of the seasons should be celebrated with joy and a thankful heart. Aunt Maddie was my grandmothers friend from way back. (Since they were in High School) Maddie was an unusual lady in that she was stuck in some century that I hadnt read about, or experienced. Her marriage had ended with the death of her beloved husband, Corbin, who was fighting for his country. At least that is the way it was explained to me. Grandmother said after this event Madeleine drifted off into another world all of her own and has not returned to our day and age since.

The visits to Aunt Maddies were always interesting and fun. There was a routine that she always stuck to. We would be having tea each afternoon on the Veranda as Aunt Maddie called it. At our house we called it a back porch. This was my favorite place of the entire house. The back porch. (Grandmother said I had to call it a Veranda in the presence of Aunt Maddie) The view from the Veranda onto the back yard was a feast for the eyes. Grandmother said the view with its bird bath, climbing vines, grass that looked and felt like carpet up under your feet, along with the smell of roses mingled with honeysuckle was an invitation for her mind to visit days gone by.

At precisely six-o-clock in the evening we would be called for supper. I could hardly wait as Aunt Maddie was the best cook I had ever known. I would never be able to reveal this to anyone. Aunt Nelly, Aunt Nita, and Grandmother knew they were the BEST cooks that my taste buds would ever be acquainted with. From past experience I knew I best be letting them do their own thinking on this here subject. I knew which side my slice of bread was buttered on no matter who baked the loaf. So once again, I kept my mouth shut!

The smells coming from the kitchen were acting as a magnetic force. I took notice that each lady was gravitating toward the kitchen offering their assistance. Everyone knew that Aunt Maddie did not allow to many helping hands in her kitchen. She was very independent in the cooking department and ask little help from anyone. Saying always, that it was her one pleasure in life cooking for people who enjoyed it, then pleasuring in serving it to them. Tonight was no exception. Our table setting was as beautiful as any magazine picture Id ever seen. We were being served Steak Roll Ups, Wide Noodles with Mushroom Sauce, Steamed Asparagus, and for dessert, Banana Cream Pie. I didnt care what century Aunt Maddie was stuck in, all I knew was they sure knew how to cook back then. I was glad she hadnt discovered T.V. Dinners.

Steak Roll Ups

2 lbs round steak (lightly pounded flat on both sides with meat mallet)
C Parmesan cheese (grated)
brick of cream cheese (softened at room temperature)
C fine bread crumbs
C V-8 juice
1 clove garlic (minced)
1 bunch fresh spinach (coarsely chopped) totaling about 1 cup after chopping
1 C flour
C sour cream
1 C cream of mushroom soup
teaspoon instant beef bullion
1 C fresh sliced mushroom
Pam cooking spray (you may use your favorite cooking spray)

Preheat oven to 350 degrees. Put flour in plate. Cut steak into individual serving slices of at least 4 inches x 21/2 inches. Coat each piece of steak with flour on front and back, set aside on cookie sheet to dry. Using a large mixing bowl combine the cheeses, bread crumbs, V-8 juice, garlic, and spinach. Mix well with a large wooden spoon. Spray a baking dish with Pam on sides and bottom. Place about two tablespoons of filling on each steak slice, roll up and place in baking dish with the rolled side down. In a medium size mixing bowl, mix together the sour cream, mushroom soup, mushrooms, and the instant bullion. Stir well. Pour the sauce over the Steak Roll Ups, cover with foil and bake 25 minutes. Remove foil and bake 15 minutes more. Remove from oven and serve. Spoon sauce onto plate then place Steak Roll Up on top of the sauce for presentation. Ummmmmm!