HC Recipes to Remember

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Bumping for Anne...

UNSTUFFED CABBAGE

1 or 1 1/2# ground round
1 small head of cabbage
1/2 c cooked brown rice
1 small onion, chopped
2 t Smart Ballance or other butter or margarine
2 cans tomato soup (3 if needed)
salt and pepper to taste

Cook brown rice and set aside. Saute chopped onion in margarine till soft, add ground round and brown. When beef is browned combine with rice.

Clean outer leaves from cabbage and remove core. Cut in half and then slice into about 1 or 1/2 inch slices.

Dilute cans of soup with water.

Begin layering in crock pot or in roaster if baking in oven (you can add salt and/or pepper between layers)

Start by spreading soup in the bottom of crock pot or roaster, add 1/3 of cabbage followed by half of beef mixture and then half of diluted soup. Add another 1/3 of cabbage, the rest of meat mixture and the last 1/3 of cabbage. Finish by pouring on the rest of the soup.

If baking in oven, cover and bake at 350 for about 1 1/2 to 2 hours or until cabbabe is cooked and tender.

If using crock pot start on high for one hour and then set to low for 6 to 7 hours or until cabbage is tender, depending on how your crock pot cooks.

NOTE: Depending on the size of the cabbage head, I sometimes use 3 cans of tomato soup. Check during baking to be sure it does not become dry. You can add water if necessary.

We prefer this baked in the oven, but for convenience when needed, the crock pot also works.

Good served with rye bread.

Back to the top....

This isn't so much a recipe as it is a method. There are really no measurements and it is a long and somewhat complicated process. I will write it the way we make it, but, of course, it can be modified for your likes and needs.

Meats for the Sauce

homemade meatballs
pork spare ribs
Italian sausage (option of sweet, hot or both)
beef shank with small round bone in

Make meatballs: 1/3# each of ground beef, veal and pork, mixed. Add grated Romano cheese, fresh bread crumbs, dried basil, dried oreagano, black pepper and one or two eggs. Form meatballs and brown. My family always browned in a skillet, I brown in the oven at 400 for 35 minutes.

Brown, ribs, sausage and shank. Once again, I do mine in the oven.

Saute as much chopped garlic as you like in some olive oil in a large stock pot. Don't let garlic get too brown or it will burn.

Add two large cans of tomato sauce. two large cans of tomato puree, two large cans crushed tomatoes and two large cans of tomato paste. Mix with enough water for a consistency you like.

Add browned meats.

Season with dried basil, dried oreagano, black pepper and grated Romano Cheese.

Optional: add one stick of pepperoni, cut into slices and then halved.

Bring to a boil and then turn down to low and simmer for at least 3 hours, stiring frequently so that it doesn't stick.

When finished, remove meat from sauce and plate. Use sauce for your favorite pasta: spachetti, penne, rigatoni....

Needless to say this makes a large pot of sauce and if you are not using it to serve a large number of people, it can be divided and frozen into smaller batches.

This recipe certainly sounds full of flavor. I will give it a try some Thursday night when the family comes to dinner.

Anne, that sounds like it could be halved easy enough....After it cools off, I may try it.

vammie

bumping for the HC!

:)

WW PINEAPPLE ZUCCHINI BREAD

Makes 2 loaves, 12 slices each - 1 slice = 3 points

1 1/2c sugar
2/3c unsweetened applesauce
1/3c canola oil
2 egg whites
1 egg
2 t vanilla
3 c flour
2 t ground cinnamon
1 1/2t baking powder
1 t salt
3/4 t ground nutmeg
1/2 t baking soda
2 c shredded zucchini
1 8oz can unsweetened crushed pineapple, drained
1/3 c chopped walnuts

Beat sugar, applesauce, oil, egg whites, egg and vanilla until well blended.

Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda. Gradually beat it into sugar mixture until well blended.

Stir in zucchini, pineapple and walnuts.

Transfer into two 8x4x2 inch loaf pans coated with nonstick cooking spray.

Bake 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire rack to cool.

Oatmeal Cake

1 c oatmeal
1 ¼ c boiling water
½ c butter
1 c brown sugar
1 c granulated sugar
2 eggs
1 ½ c flour
1 t baking soda
1 t baking powder

Place oatmeal in small bowl; add boiling water and set aside to cool

Cream together both sugars, butter and eggs. Add flour, baking soda, baking powder and mix well. Stir in cooled oatmeal mixture.

Bake in a 9x13 greased pan at 350º for 30-40 minutes or until tests done.

Cool on wire rack.

Icing

½ c butter
1 c brown sugar
5 T cream
1 c coconut
1 c chopped nuts

Place icing ingredients in saucepan and bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat and spread on top of warm cake.

Enjoy!

Cucumber Tomato Relish

½ c cider vinegar
2 T salad oil
2 T water
2 t sugar
1 ½ t celery salt
1 t mustard seed
1/8 t pepper.

Combine above ingredients. Set aside.

4 large tomatoes, diced
1 green pepper, diced
1 cucumber, peeled and sliced
1 small red onion, sliced

Place vegetables in a serving bowl; pour dressing over all. Chill and serve.

Glad you posted these on here, Vammie, even though I printed them off.
Waiting for the corn salad from Jolynn:)

Corn Salad

3-4 cobs of corn - put in boiling water, turn off heat, cover, and let set for about 8 minutes. Put under cold water until all of heat is gone; cut kernels off. Yields approx. 2-3 cups of corn.

To the corn add:

½ red onion, diced*
1-2 avocados (to the firm side), diced
Pint of cherry tomatoes, sliced in half**

Dressing:

2 T. good olive oil (salad dressing quality)
2 T. lime juice and lime zest (½-2 tsp) - I like lots, so, I used both limes
Fresh basil, cut into ribbons or fresh cilantro, well chopped (approx. 1/8-1/2 cup)***
Salt & pepper to taste

Mix dressing ingredients and add to salad ingredients shortly before serving. Don’t do it too early or the salad will become gummy.

* I use WallaWalla sweet onion
** I use regular tomatoes
*** I use fresh basil
This is more or less just a basic guideline for ingredients - you can use more or less of any of the ingredients to suit your own taste(s).
Enjoy
JoLynn

bump