Strawberry-Watermelon Slushie
From: Our Best Bites
Strawberry-Watermelon Slushie
Recipe from Taste of Home
2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately.
Yield: 5-7 cups
The boys and I enjoyed these. What we had left, we did what the blogger said to do and make Popsicle out of them. They are really good. I had some Popsicle molds I poured them into. But there was still a lot left over...so I put them into yogurt containers with plastic kid spoons, and froze them. Very good!!!!
Wednesday, June 30, 2010
Thursday, June 10, 2010
Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
From: Better Homes and Gardens New Cook Book
8 medium to large cabbage leaves
3/4 pounds ground beef, ground pork, ground lamb or bulk pork sasuage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up (I used diced)
1/2 cup water
1/3 cup long grain rice
1/2 tsp dried dillweed or thyme, crushed
1/4 tsp pepper
1/4 cup shredded swiss cheese (I used cheddar)
1 15 oz can tomato sauce
1 tsp sugar
1/2 tsp dried dillweeed or thyme crushed
1/4 cup shredded swiss cheese (I used cheddar)
Remove center veins from cabbage leaves, keeping each leaf in 1 piece. Immerse leaves, 4 at a time, into boiling water about 3 mintues or until limp. Drain well. For filling, in large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice 1/2 tsp dillweed or thyme, and pepper. Bring to boiling. Reduce heat. Simmer, covered for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup cheese. Place about 1/3 cup filling on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. For sauce, in a small mixing bowl stir together tomato sauce, sugar, and 1/2 tsp dillweed or thyme. Pour half of the tomato mixture into a 2 quart square baking dish. Arrange cabbage rolls atop the tomato mixture. Spoon remaining tomato mixture atop. Bake covered, id a 350 degree oven for 25-30 minutes or till heated through. Sprinkle with 1/4 cup cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.
We liked this. It was good.
From: Better Homes and Gardens New Cook Book
8 medium to large cabbage leaves
3/4 pounds ground beef, ground pork, ground lamb or bulk pork sasuage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up (I used diced)
1/2 cup water
1/3 cup long grain rice
1/2 tsp dried dillweed or thyme, crushed
1/4 tsp pepper
1/4 cup shredded swiss cheese (I used cheddar)
1 15 oz can tomato sauce
1 tsp sugar
1/2 tsp dried dillweeed or thyme crushed
1/4 cup shredded swiss cheese (I used cheddar)
Remove center veins from cabbage leaves, keeping each leaf in 1 piece. Immerse leaves, 4 at a time, into boiling water about 3 mintues or until limp. Drain well. For filling, in large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice 1/2 tsp dillweed or thyme, and pepper. Bring to boiling. Reduce heat. Simmer, covered for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup cheese. Place about 1/3 cup filling on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. For sauce, in a small mixing bowl stir together tomato sauce, sugar, and 1/2 tsp dillweed or thyme. Pour half of the tomato mixture into a 2 quart square baking dish. Arrange cabbage rolls atop the tomato mixture. Spoon remaining tomato mixture atop. Bake covered, id a 350 degree oven for 25-30 minutes or till heated through. Sprinkle with 1/4 cup cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.
We liked this. It was good.
Breakfast Casserole
Breakfast Casserole
From: Home Cookin', First Baptist Church cookbook, Recipe by Betty Chestnut
8 eggs, lightly beaten
6 slices bread, cubed (I use heels a lot)
2 cups milk
1 cup shredded cheese
1 tsp. dry mustard
1 tsp. salt
Pepper
1 lb sausage or hamburger, fried and drained (we have also used cubed ham and it is really good)
Mix all together. Can be mixed night before and put in fridge. Put in greased 13 X 9 in dish. Bake 30-35 minutes at 350 degrees, until done (if been in fridge, it takes a little longer).
We LOVE this. My boys eat it up like crazy. I usually mix it up the night before and put it in the fridge and just pop it in the oven in the morning.
From: Home Cookin', First Baptist Church cookbook, Recipe by Betty Chestnut
8 eggs, lightly beaten
6 slices bread, cubed (I use heels a lot)
2 cups milk
1 cup shredded cheese
1 tsp. dry mustard
1 tsp. salt
Pepper
1 lb sausage or hamburger, fried and drained (we have also used cubed ham and it is really good)
Mix all together. Can be mixed night before and put in fridge. Put in greased 13 X 9 in dish. Bake 30-35 minutes at 350 degrees, until done (if been in fridge, it takes a little longer).
We LOVE this. My boys eat it up like crazy. I usually mix it up the night before and put it in the fridge and just pop it in the oven in the morning.
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