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Cabbage Rolls
1 large head of cabbage
1 lb. coarsely ground meat beef, lamb or venison
1 cup of rice
2 tsp salt
¼ tsp black pepper
½ tsp cumin
3 cloves of garlic
1 onion chopped
1-1/2 stick butter
Juice of 2 or 3 lemons
Rinse rice in water and drain. Add to meat, ½ stick of melted butter, salt, pepper and cumin and mix well.
Place cabbage head in boiling salt water and steam, separating leaves as they soften and become pliable, approximately 3 minutes. Remove the stem from each leaf. Cut the larger leaves in two in the middle, making two useable leaves for rolls.
On each leaf, place 1 heaping tablespoon of the meat and rice mixture. Fold the cabbage around the meat and rice and roll firmly. Reserve unused cabbage to place on the bottom of a saucepan.
In a 2-quart saucepan, take remaining stick of butter, chopped onion and garlic and sauté until mixture is yellow. Place the reserved cabbage not used to make the rolls over the onions and garlic and then place the cabbage rolls neatly making several layers.
Put a saucer or place upside down on top of rolls. Pour 1-1/2 cups of boiling water, season with ½ tsp of salt and sprinkle with ½ of cumin over all of the mixture and cover with a lid. Let the rolls come to a boil and then reduce the heat and cook slowly for about 45 minutes to 1 hour. The last 15 minutes of cooking add the lemon juice.
Cracker Crusted Tilapia
½ cup of Crushed Cracker (Ritz, Saltines, Waverly) per fish fillet
1 teaspoon of Paprika per fillet
Salt and Pepper to taste
2 tablespoons of Ranch Dressing per fillet
Wash fish and place it in a greased casserole dish. Mix the crushed crackers and the Paprika in shallow bowl and set it to the side. Salt and pepper both sides of fish and brush each side of each fillet with enough Ranch dressing to coat it thoroughly. Dredge each fillet of fish through the crackers so each fillet is covered in the cracker mixture. Place the fish back in the cooking dish. Cook the fish in the oven on 350 for 20-25 minutes until fish is flaky.
Baked Squash
5 pounds medium-sized yellow squash
2 eggs, beaten
1-1/2 2 cups bread crumbs
1 stick butter
¼ cup of sugar
salt to taste
2 tablespoons chopped onion
dash of freshly ground black pepper
Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover.Return to a boil, reduce heat and cook until tender. Drain squash in colander, then place in a large bowl and mash.
Stir in eggs, bread crumbs, butter, sugar, salt, onion and pepper. Spoon mixture into a 3-quart casserole that has been lightly greased or coated with vegetable oil spray. Sprinkle a light layer of bread crumbs on top, then bake in preheated 350-degree overn until lightly browned, about 30 to 40 minutes. Makes 12 servings.
Sweet and Crunchy Salad – Dining without Reservations, Junior League of Beaumont, Texas
2 large heads of romaine
4 green onions, chopped
¼ cup (1/2 stick) butter or margarine
1 cup of chopped pecans
1 package ramen noodles, crushed
1 cup vegetable oil
1 cup sugar
½ cup white wine vinegar
1 tablespoon soy sauce
salt and pepper to taste
Rinse lettuce and tear into bite-size pieces. Combine the lettuce and green onions in a large salad bowl; set aside.
Melt the butter in a small skillet. Saute the pecans and ramen noodles in a the butter until brown. Toss with lettuce and green onions.
Combine the oil, sugar, vinegar, soy sauce, salt and pepper in a microwave safe bowl. Whisk until well-blended. Microwave for 15 seconds. Pour over salad and toss to coat. Serve immediately.
Pistachio Crusted Salmon
3-4 lb. Salmon Filet, skin on
1 pint of Pesto, can be plain or basil or garlic flavored
Pistachios, shelled and crushed in a food processor
Preheat oven to 350 degrees. Wash the salmon and pat dry. Lay the salmon skin side down in a greased casserole dish or shallow baking pan. Thoroughly coat the filet with a thin layer of pesto. Sprinkle the coated filet with pistachios, covering the salmon thoroughly so that the pistachios stick but are not in excess. Cook at 350 for 30 minutes until the salmon is light pink and easily separates with a fork.
Serves 4
Seasoned Sweet Potato Wedges
4 medium to large sweet potatoes
1 onion
Tex Joy Steak Seasoning
¼ Cup of Olive Oil
Preheat oven to 375. Cut the sweet potatoes in bit-sized wedges, placing them in a large Ziploc bag or Tupperware container that has a lid. Cut the onion in wedges and add to the sweet potatoes. Drizzle olive oil over the potatoes enough to coat. Shake them in the Ziploc or container to coat well. Sprinkle seasoning over the coated potatoes and shake again to desired coating and seasoning adding more if needed. Pour potato and onion mixture onto a greased baking sheet and bake for 20-30 minutes until potatoes are tender when poked with a fork.
Enchiladas Fantastica. Dining without Reservations, Junior League of Beaumont
1 pound of lean ground beef or ground venison
1 cup picante sauce
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 teaspoons cumin, divided
½ teaspoon salt
8 ounces cream cheese
12 (17-inch) flour tortillas
1 (14-ounce) can diced tomato
1 cup picante sauce
1 cup (4-ounce) shredded Cheddar cheese
Brown the ground beef in a skillet, stirring until crumbly, drain. Add 1 cup of picante sauce, spinach, 1-1/2 teaspoons of the cuman and the salt. Cook for 5 minutes or until most of the liquid is evaporated, stirring constantly. Add the cream cheese. Cook until melted. Spoon 1/2 cup of the ground beef mixture into each tortilla and roll up. Place seam side down in a lightly oiled 9X13-inch glass baking dish. Mix the undrained tomatoes, 1 cup of picante sauce and remaining 1/2 teaspsoon cumin in a bowl. Spoon over the enchiladas. Bake at 350 degrees for 20 minutes. Sprinkle the Cheddar cheese. Bake for 2 minutes or until the Cheddar cheese melts. Serve with sour cream, avocados, lettuce and olives.
Baked Honey Chicken
1/4 cup of honey
1/4 cup lite soy sauce
1/2 cup minced onion
2 tablespoons grated fresh ginger
2 garlic cloves, minced
1 (3-pound) whole chicken, skinned
Vegetable cooking spray
2 teaspoons paprika
Combine first 5 ingredients in a large heavy-duty Ziploc bag; add chicken. Seal and chill at least 1 hour, turning occasionally. Coat a roasting pan with vegetable cooking spray. Remove chicken from marinade, and place, breast side up, on rack. Pour marinade over chicken. Tuck wings under. Bake covered with aluminum foil, at 375 for 45 minutes. Turn chicken over and cook another 45 minutes covered. Uncover and coat chicken with vegetable cooking spray; sprinkle with paprika. Bake uncovered for 10 more minutes or until a meat thermometer inserted in chicken thigh registers 180 degrees, basting occasionally. Remove from oven, let stand 15 minutes. Transfer to a serving dish; garnish, if desired.
Serves 6.
Easy Pot Roast for the Crockpot
1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck or other suitable pot roast
5 medium cloves garlic, halved
Salt and pepper
1 medium onion, quartered and sliced
2 cups beef broth
With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Salt and pepper the roast. Place onion and beef broth in a Crockpot and add the roast. Cook on medium to high heat for 3 to 5 hours. . Serves 4 to 6.
Fresh Corn and Tomato Salad
6large ears of corn
3 T olive oil
2 T finely chopped garlic
1/2 Cup packed julienned fresh basil
5 Roma tomatoes, chopped
2 T balsalmic vinegar
Salt and pepper to taste
Cut the tops of the kernels off the cob with a sharp knife and put into a bowl.
Heat Olive Oil in large skillet. Add garlic and corn to the skillet. Saute for 5 minutes or until the corn is tender. Remove from the heat. Add the basil, tomato and the vinegar. Season with salt and pepper and chill for 3 to 8 hours.
Serves 5.
Shrimp, Potatoes and Corn
Ingredients 2 lemons, halved 2 medium onions, halved 4 garlic cloves, smashed with the flat side of a large knife blade Coarse salt Crab Boil 2 pounds medium red potatoes, scrubbed 8 ears fresh corn, shucked and broken in half 3 pounds unshelled large shrimp, tail on Red Sauce
Directions Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and crab boil. Reduce heat to a simmer; cover, and cook 10 minutes. Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more. (Fresh whole mushrooms can also be added at this stage.) Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Transfer shrimp and vegetables to a large platter, and serve with red sauce, if desired.
Red Sauce
Mix 1 cup of Ketchup with 6 Tablespoons of horseradish and the juice of one lemon. Make the mixture milder or hotter by lessening or adding horseradish.
Herb and Veggie Meatloaf 1 medium onion
1 t minced garlic
2 t canola or vegetable oil
1 C shredded carrots
1 C roasted garlic and herb pasta sauce
1 1/2 lbs. extra lean ground beef
8 oz. pork sausage
1 (10 oz) package frozen chopped spinach, thawed and drained
½ C uncooked oats
2 t Italian Seasoning
1 t pepper
1 large egg
Vegetable Cooking Spray
Additional roasted garlic and herb pasta sauce optional Saute onion and garlic in hot oil ini a large nonstick skillet over medium high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly. Combine onion mixture, ½ C pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10X5 loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray. Bake 350 for 45 minutes. Spread remaining ½ C pasta sauce over loaf and bake 10 to 15 minutes or until a thermometer inserted into thickest part registers 155 degrees. Cover loosely with foil and let stand 10 minutes. Serve with additional pasta sauce.
Pumpkin Crunch Ingredients 1 can (16 oz.) pumpkin
1 tsp. Cinnamon
3 eggs
1 large can evaporated milk
1 Yellow cake mix
1 cup (or more of chopped nuts)
2 sticks melted butter
Wax Paper Topping I (8 oz.) cream cheese
1 carton cool whip
1 Cup powdered sugar Line bottom and sides of 13X9 casserole with wax paper. Mix on low speed until blended pumpkin, cinnamon, eggs, evaporated milk. Pour mixture into casserole over the wax paper. Sprinkle cake mix evenly over mixture. Sprinkle nuts evenly over cake mix. Spoon butter over nuts evenly. Bake 350 degrees for 50-60 minutes. Cool on wire baking rack for 20 minutes. Turn over on serving tray and peel off wax paper. Let cool completely. Mix together topping and spread. Sprinkle more nuts if desired.
Chicken Squares 3 oz package of Philadelphia cream cheese, softened
3 T margarine or butter, melted
2 C cooked, cubed turkey or chicken
¼ t salt
1/8 t pepper
2 T milk
1 T chives
8 oz can Pillsbury refrigerated Quick Crescent rolls
¾ C. seasoned breadcrumbs
Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 T margarine until smooth (reserve 1 T). Add next five ingredients; mix well.
Separate crescent dough into 4 rectangles, firmly press perforations to seal.
Spoon ½ C meat mixture onto center of each rectangle. Pull 4 corners of dough on top of center of meat mixture, twist slightly and seal edges. Brush tops with reserved 1 T margarine, dip in bread crumbs. Bake on ungreased cookie sheet 20-25 minutes until golden brown.
White Fish En Papillote with Lemon and Herbs 4 (6-ounce) white fish fillets Salt and freshly ground black pepper 4 (¼-inch-thick) lemon slices or one whole lemon sliced 2 Yukon gold potatoes, washed and sliced thin 1 medium onion, peeled and sliced 2 medium zucchini, sliced thin 4 sprigs of fresh herbs of your choice ( Fresh Dill is always nice with fish) ½ teaspoon red pepper flakes 2 tablespoons unsalted butter, cut into bits Put a rack in middle of oven and preheat oven to 500°F. Cut four 12-by-15-inch sheets of parchment paper (or foil). Fold each sheet crosswise in half to crease, cut into heart shape pieces then unfold.
Season fish with salt and pepper and place 3-4 slices of potato and then 1 fillet to right of crease on each sheet. Top each fillet with an onion slice, 3-4 zucchini slices, and herb sprigs and ⅛ teaspoon red pepper flakes, one quarter each of butter . Working with one package at a time, fold left half of parchment over fillet. Starting at one corner of crease, fold edge of parchment over in triangles (each fold should overlap previous one), following a semicircular path around fillet, smooth out folds as you go and tucking last fold under to seal papillote completely. Put papillotes on hot baking sheet and bake for 9 minutes. Options: Have Fun with this recipe Add Kalamata or other brine-cured black olives, pitted and thinly sliced. Other seasonal vegetables may add as well
Janice W. Thomas, Savory Spoon Cooking School, 7/21/10
Tamale Casserole
Ingredients
8 tamales ( your favorite flavor)
1 lb ground beef
1 (6 ounce) cans mild green chilies
1 t Cumin
1 (12 ounce) cans enchilada sauce ( i used ortega mild enchilada sauce)
1 (12 ounce) bags of shredded colby-monterey jack cheese Directions Spray nonstick in an 8 x 8 square pan. Brown ground beef and add green chilies and cumin. Strain ground beef and chile mixture. Pour a small amount of enchilada sauce in the bottom of the pan and place the tamales in the bottom. Pour ground beef mixture on top of tamales and add the remaining enchilada sauce on top. Bake for 30 mins at 350 degrees.Add shredded cheese and bake for another 10-15 minutes until cheese is melted.
Breakfast Casserole
Ingredients
2 ½ C herbed croutons
2 C medium cheddar cheese, shredded
2 lbs. regular sausage, browned
4 eggs
¾ tsp dry mustard
2 1/2 C milk
I can cream of mushroom soup
1 can mushrooms
Mix together. Bake 350 for 1 hour.
Monkey Bread
Ingredients
21 frozen yeast rolls ()
1 C butter (2 sticks)
1 C brown sugar
1 C raisins
1 C chopped pecans
Cinnamon
Place the yeast rolls in a Bundt or Angel Food Cake pan while still frozen.
Melt the butter in a medium sized pan on thestove and then add the brown sugar, raisins, chopped pecans. Mix well
and pour over the frozen rolls. Sprinkle with cinnamon. Cover the pan with a
lightweight towel and let it sit for 8 to 10 hours or overnight. Place the pan
with the risen rolls on a cookie sheet, cover lightly with foil and bake at 350
in the oven for 45 minutes to an hour until the top is lightly brown.
Easy Tex Mex Enchiladas
Ingredients
8 corn tortillas
15 oz can of chili with no beans
2 C grated cheese
1 grated onion
Pour chili into a large skillet and add water to dilute the chili while maintaining
a thick consistency. Heat the mixture to a slow boil. Place one tortilla in the
chili, covering it with chili and making it soft. Immediately remove it from the
chili placing it on a plate and adding cheese and onions in the middle seam.
Roll the tortilla and place it seam side down in the greased casserole dish.
Repeat until all the tortillas are filled and in the dish. Cover the enchiladas
with remaining chili and cheese and onions. Place in the oven on 350 for 5
minutes. Serve with rice and beans, chips and salsa.
NOTE: Other ingredients such as Pepper Jack Cheese, jalapenos, etc. may be used
to fill the enchiladas.
CrockcPot Pulled Turkey
Ingredients
24-32 ounces skinless turkey breast
1 chopped onion
1 minced garlic clove
1C cup tomato ketchup
2 tablespoons mustard
1 C brown sugar
Put the turkey in slow cooker.Pour remaining ingredients on top. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to
5 hours, until turkey is falling apart. Stirring occasionally.Transfer turkey to a cutting board and pull meat off the bones in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded turkey and sauce over warm buns.
Sarah’s Slaw
Ingredients
1 small cabbage or two packages of coleslaw
2 apples diced
2 carrots grated
½ C mayonnaise
¼ C sour cream
¼ C white vinegar
2 T Splenda or 1 T sugar
¼ C grated onion
1 t lemon rind grated
2 T lemon juice
½ t salt
¼ t pepper
In a large bowl combine, cabbage, apples, carrots. In a separate bowl combine
and whisk the remaining ingredients and pour over the slaw. Mix the slaw well
and serve.
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