Posted by admin on 26th February 2010
Cabbage Rolls
1 pound ground beef or turkey
1 large onion, chopped
1 cup bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 egg, slightly beaten with 1/2 cup water
2 cups tomato juice
6 large cabbage leaves
Mix ground beef or turkey, onion, bread crumbs, salt, pepper and egg-water mixture. Soften cabbage leaves in boiling water. Press meat mixture into 6 rolls. Place each roll on a leaf. Roll up. Place in a Dutch oven, seam side down. Pour tomato juice over all. Bring to a boil. Turn down heat and simmer for 1 hour.
The great use of life is to spend it on something that will outlast it. — James Truslow Adams
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Posted by admin on 29th December 2009
Broccoli Casserole
2 boxes frozen broccoli, chopped,
cooked and drained
1/2 cup butter
4 tablespoons flour
4 chicken bouillon cubes
2 cups milk
Melt butter. Add crumbled bouillon cubes. Add flour with milk. Cook until thick.
Dressing
1/2 bag Pepperidge Farm ? stuffing crumbs
1/2 cup boiling water
2 tablespoons butter
Nuts
Put crumbs into a bowl. Melt butter in water. Pour over crumbs. Add a few nuts and toss with a fork. Put the broccoli in the bottom of a buttered dish. Pour cream sauce over. Spoon on stuffing. Sprinkle with more nuts. Bake, uncovered, at 350 degrees F for 30 minutes.
We
e always lucky, I said and like a fool I did not knock on wood. — Ernest Hemingway
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Posted by admin on 15th November 2009
El Dorado Casserole
1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chiles
7 ounces tortilla corn chips, crushed
8 ounces Monterey jack cheese, shredded
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.
Combine sour cream, cottage cheese and chiles. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole. Repeat this layering a second time. Bake at 350 degrees F for 30 minutes.
Serves 8.
It is the fight alone that pleases us, not the victory. — Blaise Pascal
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Posted by admin on 7th June 2009
Turkey Oyster Casserole
This is a wonderful use for leftover turkey. Serves 6.
8 ounces broad noodles
1 1/2 cups sour cream, divided
5 tablespoons butter or margarine
5 tablespoons flour
2 cups turkey broth or chicken stock
3 cups diced, cooked turkey
1/2 cup chopped pimientos
1/2 cup sliced ripe olives
1 (3- or 4-ounce) can sliced mushrooms, drained
1 teaspoon salt
1/4 teaspoon pepper
1 pint oysters, drained
Cook noodles; drain. Mix with 1/2 cup sour cream. Melt butter in saucepan, blend in flour, and gradually stir in turkey broth. Cook, stirring, until thickened. Blend in remaining sour cream. Stir into noodles; add turkey, pimientos, olives, mushrooms, salt, and pepper.
Place half of mixture in a greased 2-quart casserole. Arrange the oysters in a layer on top, then cover with remaining turkey mixture. Bake, uncovered, at 350 degrees for 30 minutes.
Serves 6.
Everytime you smile at someone, it is an action of love, a gift to that person, a beautiful thing. — Mother Theresa
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