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| Welcome to our recipe page. These are just some of the many recipes that we enjoy. Hope you will find one that you might like to try or already have tried. We just started this page so come back again to see what we have added. |
| Cabbage Rolls 1 medium head cabbage, cored 1 1/2 cups chopped onion, divided 1 tablespoon butter 2 cans (14-1/2 ounces each) Italian stewed tomatoes 4 garlic cloves, minced 2 tablespoons brown sugar 1 1/2 teaspoons salt, divided 1 cup cooked rice 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1/4 teaspoon pepper 1 pound lean ground beef 1/4 pound bulk Italian sausage 1/2 cup V-8 juice, optional |
| I have always loved cabbage rolls. Mom made these for the family many times. |
| In a dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside. In a saucepan, saute 1 cup onion butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. Meanwhile in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Add V-8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink. Yield: 4 servings. |
| I usually have a vegetable garden in my back yard every year. I like growing zucchini because it grows so well here and I have plenty of it to share with my family and friends. Always looking around for ways to use zucchini. |
| Zucchini Cake 2-1/2 cups all purpose flour 2 cups sugar 1-1/2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup vegetable oil 4 eggs 2 cups shredded zucchini 1/2 cup chopped walnuts, optioal Frosting: 1 package (3 ounces) cream cheese, softened 1/4 cup butter or margarine, softened 1 tablespoon milk 1 teaspoon vanilla extract 2 cups confectioners' sugar Additional chopped walnuts, optional |
| In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners, sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings. |
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