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1 3 lb. cabbage.
1 medium onion.
1 pkg. (16 oz.) medium egg noodles.
1 tblsp. salt.
1 tblsp. butter.
Shread cabbage as you would for cole slaw.
Place in pan or bowl, sprinkle with salt, and let stand for 20 mintes.
Chop onion and saute in butter until tender.
Squeeze water from cabbage, add to onions, and saute covered (stirring occasionally) until cabbage reaches desired tenderness.
Water will accumulate, so remove all but 2 tablespoons.
Boil egg noodles in salted water until done.
Drain noodles, add cabbag, and stir well.
Add salt and pepper to taste.
1 lb. ground beef.
1 medium onion, chopped.
2 cloves garlic, minced.
2 pkgs. taco seasoning powder.
1 8 oz. can tomato sauce.
1 cup raw rice.
3 1/3 cups water.
2 tblsp. oil
Saute onion and garlic in oil for 2 minutes and remove.
Brown ground beef and remove fat.
Return meat, onion, and garlic to pan.
Sprinkle with taco seasoning add tomato sauce, 1 1/3 cups water, and mix well.
Add raw rice and remaining 2 cips of water, stir.
Cover and simmer gently until all water is evaporated and rice is cooked, stirring occasionally.
Serve with tacos and refried beans.
1 lb. ground pork.
1 lb. ground veal.
1 lb. ground beef.
1 medium onion.
1 large onion.
2 eggs.
1/2 cup parsley.
1 cup bread crumbs.
3/4 cup warm milk.
1 tsp. salt.
1/2 tsp. pepper.
Mix meats.
Chop onion, saute in butter.
Add onion, parsley, eggs, salt, and pepper to meat and mix.
Mix bread crumbs and milk to form a paste.
Add to meat and mix.
Grease a loaf pan with Crisco.
Form meat into a loaf and bake at 350 for 1 hour.
Top with tomato sauce if desired.
1 1/2 lbs. ground beef.
3/4 cup plain bread crumbs.
2/3 cup milk (at room temperature).
1 medium onion, finely chopped.
1 stalk celery, finely chopped.
1/2 red bell pepper, finely chopped.
1 clove garlic, finely chopped.
1 egg.
2 tblsp. butter.
1 (8 oz.) can tomato sauce.
1/2 tsp. salt.
pepper to taste.
GLAZE
1/2 cup ketchup.
3 tblsp. brown sugar.
1/4 tsp. mustard.
Saute onions, pepper, celery, and garlic in melted butter for 2 minutes.
Mix vegetables into meat.
Add egg.
Mix bread crumns and milk add to meat mixture.
Add tomato sauce, or less than a can if desired.
Add salt and pepper.
Mix thorughly, form into loaf, and place in baking pan with the bottom of pan being lightly coated with Crisco.
Let stand in refrigerator for 4 hours.
Bake in 350 oven for 1 1/2 hours until done.
Mix glaze ingrediants, spread on meat loaf, and return to oven for last 15 minutes of baking.
1 lb. ground pork.
1 lb. ground veal.
1/2 cup rice, cooked and rinsd thoroughly in hot water.
2 cans tomato soup.
2 cans water.
1 egg.
1 large onion.
1/4 cup parsley, chopped.
1 tsp. salt.
1/2 tsp. pepper.
6 bell peppers (use red or yellow if you desire a milder tasting pepper).
In a large bowl mix the meat and rice.
Chop onion, saute in butter.
Add onion, parsley, egg, salt, and pepper to meat and mix.
Cut peppers and remove core and seeds.
Stuff with meat mixture.
Mix soup and water in bowl.
Put peppers in pot and pour soup over them.
Add sliced onions.
Cover and simmer gently for 1 hour.
1 1/2 lbs. ground chuck.
1 egg.
1 medium onion.
4 slices white bread.
1/2 cup luke warm milk.
1 tsp. salt.
1/2 tsp. pepper.
Chop onions, saute in butter until soft, and cool to room temperature.
Mix meat, egg, onions, salt, and pepper in a large bowl.
Let bread stand at room temperature until it becomes slightly crisp.
Pour milk in a bowl, add the bread, and let stand for 2 mintes.
Squeeze excess milk from bread and add to meat mixture.
Mix well.
Form into balls, fry until done, about 15 minutes.
1 lb. grond chuck.
1/2 lb. ground pork.
1/2 lb. ground veal.
2 eggs.
1/2 cup Italian flavored bread crumbs.
1/2 cup parmesan cheese.
1 large clove garlic, minced.
1/4 cup Italian parsley, chopped.
1 tsp. salt.
1/2 tsp. pepper.
Mix eggs and bread crumbs into meat.
Add eggs, cheese, parsley, garlic, salt, pepper, and mix until combined.
Form 1 tblsp. meat into ball by rolling in hand. Do not roll too long.
Refrigerate for 1 hour, brown, and add to spaghetti sauce.
2 or 3 large eggplants.
Italian flavored bread crumbs.
4 eggs, beaten.
Mozerella cheese.
Oil.
Spaghetti sauce.
Peel and cut eggplant into 1/2" thick slices.
Dip each slice into egg and then into bread crumbs.
Spread a thin coat of oil onto a cookie sheet.
Place eggplant slices on sheet and bake at 350 for 10 minutes.
Turn slices and bake 10 minutes.
Coat bottom of Pyrex baking dish with spaghetti sauce.
Place a layer of eggplant in dish and spread some sauce over it.
Do this until dish is full.
Bake covered with foil until hot and bubbly.
Remove foil, add Mozerella cheese and heat until melted.
1 pkg. frozen french cut green beans.
1/4 cup milk.
1 can cream of mushroom soup.
1 can french fried onions.
Cook beans according to package directions, rinse with cold water, and drain.
Mix the soup and milk together.
Put beans in Pyrex casserole dish and mix in soup.
Mix half of the onions in beans.
Bake at 350 for 20 minutes until hot and bubbly.
Add remaining onions and bake 5 minutes.
2 lbs. beef & pork bones.
5 28 oz. cans whole tomatoes.
2 tblsp. oil.
1 large onion, chopped.
3 large cloves garlic, minced.
2 tblsp. basil.
1 tblsp. oregano.
1 tblsp. parsley.
1 tsp. salt.
1/2 tsp. pepper.
1 tblsp. sugar.
You may use just pork bones also.
Place bones in baking dish and bake at 350 for 45 minutes until brown.
Add oil to pot and heat.
Add onions, a little salt, pepper,and sugar.
Saute onions in oil until lightly brown.
Add garlic and saute 1 minute.
Blend tomatoes in blender and add to onions.
Add basil, oregano, parsley, salt, pepper, sugar, and mix well.
Add bones.
Simmer gently uncovered for 1 hour stirring occasionally.
Remove bones.
Add sausage and meatballs simmer for 30 minutes.
3 large sweet potatoes or yams.
1/2 cup brown sugar.
1 tsp. ground cinnamon.
1 tblsp. butter.
1/4 tsp. salt.
Miniature marshmellows.
Boil potatoes until done.
Cool, peel, and mash.
Mix potatoes with sugar, cinnamon, and salt.
Spray a baking dish with Pam non stick cooking spray.
Add potatoes and dot with butter.
Bake at 325 for 20 minutes.
Top with marshmellows and bake until browned.
2 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
5 garlic cloves, minced
1 green bell pepper finely chopped
1 pound ground beef sirloin
1/2 pound ground pork
1 2.5 ounce packet taco seasoning
1 tablespoon chili powder
1 tablespoon ground cumin
1/8 teaspoon ground cinnamon
1 12-ounce bottle of beer
1 bay leaf
1 15-ounce can kidney beans, drained and rinsed
2 28-ounce cans whole peeled tomatoes with juice, tomatoes chopped
3 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Heat the olive oil in a Dutch oven over medium heat.
Add the onion, garlic, and green pepper.
Cook until the onion is translucent, about 10 minutes.
Add the beef and pork and cook, stirring to break up lumps until browned 7 to 10 minutes.
Add the taco seasoning, chili powder, cumin and cinnamon.
Stir until blended.
Add the beer and bay leaf and cook until the beer has evaporated, about 10 minutes.
Add the kidney beans and tomatoes.
Reduce heat to a simmer.
Cover and simmer for 1 hour.
Stir in the tomato paste, salt and pepper.
Simmer, uncovered, for another 20 minutes.
Transfer to individual serving bowls and serve with desired garnishes, such as pickled jalapeos, sour cream, cilantro and grated Cheddar cheese