Cabbage Rolls

Cabbage Rolls are made with cabbage leaves filled with ground beef and rice, with tomato sauce.

Ingredients:

• 12 cabbage leaves
• .
• Filling:
• 1 pound ground beef
• 3/4 cup cooked rice
• 1/2 cup finely chopped onion
• 1 egg
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup milk
• .
• Sauce:
• 1 cans (8 ounces ) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 cup water
• 2 tablespoons cornstarch mixed with 1/4 cup cold water

Preparation:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.

Primary Supper/Shipwreck

• 4-6 large carrots -- peeled and sliced over bottom of dutch oven
• 1 large onion - sliced over carrots
• 5-6 medium potatoes sliced and laid over onions
• sprinkle salt and pepper over top
• 1-2 cups of frozen/caned corn layered on top
• 1-2 lbs thawed uncooked hamburger. break up and pat hamburger over vegetable layers
• sprinkle salt and pepper over top
• 1/2 -1 cup uncooked rice sprinkle over hamburger
• combine 2 cans tomato soup and 1 1/2 cans of water together
• pour over to
• bake covered at 350 in oven for 2 hours until veggies are tender

Rice Pilaf

2 tablespoons butter or margarine

½ cup chopped onion

2 cups long-grain rice

½ teaspoon dried rosemary leaves

½ teaspoon dried rubbed sage leaves

½ teaspoon dried thyme leaves

4 cups chicken broth

1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.

2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.

3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.

Pineapple-Ham Fried Rice

4 eggs, beaten 2 (or more) whole green onions, thinly sliced

1 tsp. garlic powder 2 tsp. oil

1/2 tsp. salt 4 C. cooked rice

2 Tbsp. butter 4 tsp. soy sauce

2 slices ham, chopped 1 can (20 oz.) pineapple tidbits, drained

1. Beat the eggs and add garlic powder.

2. Heat a skillet over medium heat. When the pan is hot, melt the butter.

3. Add the eggs, and allow them to cook until the bottom is set. (See step #4 below. You are not scrambling the eggs). Continue cooking the eggs until they are done, but not dry.

4. Cool the eggs, then remove them to a plate, and cut them into small pieces.

5. Chop the ham into small pieces.

6. Clean, then thinly slice the onions and half the green stem.

7. Put the oil in the skillet and place it over medium heat.

8. Add the green onions, rice, ham, pineapple, salt, egg, and soy sauce. Stir fry until everything is heated through, being careful to not over-stir.

9. Serve with additional soy sauce.

Chicken & Broccoli

2 cups diced, cooked chicken
1 can of chicken & broccoli campbell's soup
3 cups cut up broccoli
1 cup cut up mushrooms or 1 can of cream of mushroom soup
3 T mayo
1 t mustard
1 c milk

** Put all ingredients into frying pan and cook until broccoli is done. Eat over Rice

Japanese Chicken

8-10 chicken thighs or drumsticks (can take out bone and skin off).
mix flour, salt, and pepper in one dish.
Mix 2-3 eggs beaten in another dish.
Dip each piece of chicken in the egg and then into the flour.
Fry until lightly browned.
Put into baking dish.

Pour over chicken:
2 tbsp soy sauce
2 tbsp water
3/4 cup sugar
1/4 cup vinegar
1/2 ts salt

** Mix together and bring to a boil

Bake chicken 1 - 1 1/2 hrs @350. Turn over once during the baking time so sauce is on both sides.

Sweet & Sour Meatballs

1 can pineapple chunks, in juice
1/4 cup brown sugar
1 1/2 tbsp cornstarch
1/2 cup water
3 tbsp vinegar
1 1/2 tsp soy sauce
1/4 tsp mustard
1 beef bouillon cube or 1 tsp instant beef bouillion powder
1 batch of meathballs w/ garlic salt
3 cups cooked rice

Method:
- drain pineapple, saving syrup
- combine pineapple syrup, brown sugar, cornstarch, water, vinegar, soy sauce, mustard, and bouillon cube
- cook and stir until thick
- add meatballs
- cover, simmer until all ingredients are hot
- serve over hot rice
- makes 4 servings

Rice Pudding

use an 8 cup baking dish

1 cup of rice

3/4 cup of sugar

shake in as much cinnamon as you want.

add 5 cups of milk

stir it up so the sugar is dissolved.

Bake at 350 for about 2 hours.

sometimes I stir it abit while it is cooking so it does not get a scum on top.

When the rice is cooked - taste it - take out of the oven

add as many raisins as you want and let cool.

I add milk to help cool it quicker - sometimes about 2 or 3 cups depending how thick it is.

Rice pudding is a huge family favorite and one of my favorite things to come home and eat after school. When I was growing up, I loved seeing rice pudding on the stove when I got home. It makes for the best snack ever! I now make rice pudding all the time and it has turned into a good breakfast food for Jord and I.