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.

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.

Cheese Filled Shells

Cheese Filled Shells
From: 30 Day Gourmet Book

I LOVE these. They are so easy to make, and put in the freezer!! I usually make a double batch (recipe is for a single batch). They go great with breadsticks.

40 Jumbo Shells
32 oz Cottage Cheese
16 oz Shredded Mozzarella cheese
3/4 cup Grated Parmesan Cheese
3 Eggs
3/4 tsp Oregano
1/2 tsp Salt
1/2 Tsp Pepper

28 oz Spaghetti Sauce

Assembly Directions:
Cook jumbo shells 1/2 recommended time until just limp. Drain. Cool in a single layer on a pan or waxed paper (I found my silpat works wonderfully). Combine cheese, eggs, oregano, salt and pepper. Fill each shell with 2 T. cheese mixture (or however much you want).

Freezing directions:
Freeze quantity of shells for one meal in a rigid container (I actually use a baggie). Freeze sauce in freezer bag (i usually just make sure i have a jar of spaghetti sauce on hand and use it).

Serving Directions:
Thaw cheese-filled shells and sauce. Spread 1/2 cup spaghetti sauce in bottom of baking dish (whatever size they all will fit in). Arrange shells in dish over sauce. Pour remaining sauce over shells (and then i add a little bit of water to the jar to rinse it out and shake, and pour it over the top) Bake at 350 for 30 minutes.

Homemade Bread

I made this recipe the other day...and again today!! (the 1st time I made it I ate 1/2 a loaf by myself!!) P.S. Jen this is for you!

Homemade Bread (makes 2--so the recipe says, I made 4)
From: Cook Book Fraternal Order of Eagles, Lincoln Park, Eagles Aerie 2566 Ladies Auxiliary

3 cups lukewarm water
2 pkgs dry yeast, active
2 tsp salt
4 TBS sugar
2 TBS oleo (or margarine, tells you how old the recipe book is)
6-1/2 cups flour

Soften yeast in lukewarm water about 5 minutes. Add salt, sugar and oleo and let stand 5 more minutes. Then mix in flour. Let rise until double in size. Beat down and let rise in greased bowl, until it is double in size again. Beat down 2 more times, let rise each time until double in size. The more you beat it down, the better the bread. The last time you beat it down, form in well greased pans and let rise. Bake 40 minutes at 300 degrees. Brush with oleo and bake at 350 until firm on top about 5 minutes.

Notes: I use my kitchen aide mixer and I had to add more flour because it was really sticky still.

Shake-It-Up Chex Party Mix

I was wanting to make some Chex Mix after Sarah brought some over to me (and I at the WHOLE bag she brought, and I didn't share with anyone!!). I found this in a "I Can Make it with Chex!" Book for kids. It is SOO good....I had a hard time not eating it while I was making it!! I even made 2 batches!!

Shake-It-Up Chex Party Mix
from: "I Can Make It With Chex!" 12 Fun and easy recipes that Kids and Parents can make together!

Ingredients:
2 TBS margarine or butter
3/4 tsp seasoned salt
2 1/4 tsp Worcestershire sauce
4 cups of your favorite Chex Brand Cereals (Corn, Rice and/or Wheat)
1/2 cups mixed nuts (I used peanuts)
1/2 cup pretzels (I used goldfish)

Melt margarine in small microwave bowl. Add seasoned salt and Worcestershire sauce to melted margarine; mix well. Pour cereals, nuts and pretzels into large Ziploc bag. Pour margarine mixture over cereal in plastic bag and seal. Shake bag until all pieces are coated. (Some seasoning may stick to the inside of the bag.) Pour contents of bag into large microwave-safe bwol. Microwave on HIGH 3 to 3 1/2 minutes. Stop to stir every minute. Spread on absorbent paper to cool. Store in airtight container.

Cheesy Broccoli Soup

Been in the mood for soup the last couple days. This soup turned out really good!!

Cheesy Broccoli Soup
from Allrecipes.com

Ingredients

• 2 cups water
• 1 teaspoon chicken bouillon granules
• 1 (16 ounce) package frozen chopped broccoli, thawed
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 pound process American cheese, cubed

Directions

1. In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

I served this with bread, and it was really good.

Microwave Peanut Brittle

I like peanut brittle...but I don't like using a candy thermometer...that is why I like this recipe so well...it just goes in the microwave!

Microwave Peanut Brittle
Simply Delicious
Herberger’s Employee Family Recipes

1 cup sugar
1 cup peanuts
½ cup white corn syrup

In 1 ½ quart casserole dish, stir together sugar and corn syrup. Microwave on high for 4 minutes. Stir in peanuts. Microwave 3-5 minutes until light brown.

1 tsp butter
1 tsp baking soda
1 tsp vanilla

Add butter and vanilla to syrup; blend well. Microwave on high 1-2 minutes more; peanuts will be lightly brown and syrup very hot. Slowly add 1 tsp baking soda. Stir until light and foamy. Pour onto lightly greased cookie sheet. Let cool ½ to 1 hour. When cool, break into small pieces and store in airtight container.

I haven't made this in a while...I had a hard time not eating too much of it!!!