I'll share my recipe, if you'll share yours, July 29, 2011

15 years ago

Cabbage casserole

INGREDIENTS:

2 pounds ground beef

1 cup chopped onion

1 (29 ounce) can tomato sauce

3 1/2 pounds chopped cabbage

1 cup uncooked white rice

1 teaspoon salt

2 (14 ounce) cans beef broth

---------------------------------

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.

In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Note: Makes a large amount so can be cut in half.

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Comments (5)

Marilyn Sue
15 years ago
Double Chocolate Lava Baby Cakes

Prep Time: 20 mins
Total Time: 40 mins
Servings: Makes 6 servings
Ingredients

3/4 cup butter

6 ounces semisweet chocolate pieces (1 cup)

1 recipe Praline Sauce (see below)

3 eggs

3 egg yolks

1/3 cup sugar

1 1/2 teaspoons vanilla

1/3 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1/3 cup pecan halves, toasted.

Directions
1 Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
2 Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
3 In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
4 Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
5 Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.
Praline Sauce

In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce.

From Better Homes and Gardens Annual Recipes 1998

Sue
Jasdip
15 years ago
These are 2 of our favourite muffins!

Sour Cream-Pineapple Muffins (recipe can be easily doubled)

1/4 cup sugar
1 egg
1/4 cup butter (soft)
1 cup sour cream
1/4 tsp almond flavouring
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup well-drained, crushed pineapple

Combine sugar, egg, soft butter, sour cream and almond flavouring into a bowl and beat.

Add cream mixture to combined dry ingredients and stir until moistened. Fold in pineapple to mix.

Fill greased muffin tin and bake at 375 for 15-20 minutes.

Rhubarb Muffins

2 1/2 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
3 cups diced rhubarb
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp almond flavouring

Mix dry ingredients. Beat egg, add milk, oil and almond.
Pour over dry ingredients. Stir to moisten and fold in rhubarb.

Grease muffin tin, fill with batter and bake at 375 30 minutes.
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I made pork-tenderloin medallions with a dijon sauce last nite for dinner. Delicious. Here is the recipe. Pork Tenderloin with Dijon Cream 1 lb pork tenderloin, cut into 2" slices flour seasoned with salt and pepper 2 tbsp butter, divided 2 tsp canola or olive oil 2 green onions, thinly sliced--white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp Dijon mustard Preheat oven to low, about 170 degrees, to keep meat warm. Lightly pound medallions to 1" thick. Melt 1 tbsp butter and 2 tsp oil over medium-high heat. Dredge pork in seasoned flour. Add slices all at once to pan and brown 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. The pork will finish cooking in the oven if it's a little underdone. Add the remaining 1 tbsp butter to pan. Add white parts of onion; saute 1 minute. Add vermouth, simmer until syrupy and reduced to about 3 tbsp. Add cream, simmer 2-3 minutes until thickened. If sauce ends up too thick, add a little water or milk. Stir in Dijon and add salt and pepper to taste. Top with green onions.
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Picnic-Perfect Chicken (BH&G) 3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 1-1/2 cups dry sherry 1 cup finely chopped onion 1/4 cup lemon juice 6 cloves garlic, minced 2 bay leaves 1 15-ounce can tomato puree 1/4 cup honey 3 tablespoons molasses 1 teaspoon salt 1/2 teaspoon dried thyme, crushed 1/4 to 1/2 teaspoon ground red pepper 1/4 teaspoon black pepper 2 tablespoons white vinegar 1 Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill. 2 For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar. 3 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.
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patti43
15 years ago
Oh, I want to make all of the above!

I'm making bean soup sometime next week and will make these muffins to go with it.

CHEDDAR SHALLOT MUFFINS (Lemon Drop blog)

1 rounded tablespoon of salted butter
1 large shallot, diced
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/2 teaspoon - 1 teaspoon ground black pepper (go with 1 tsp if you like a peppery bite)
pinch of salt
1/2 teaspoon dry mustard
2 cups shredded old cheddar cheese
1 1/4 cups milk (2% is fine)
1 large egg

Preheat oven to 325F. Line 12 muffin cups with paper liners - these do tend to stick to the liners a bit so you may want to consider spraying the liners lightly with cooking spray before filling. Or forgo liners and just spray the muffin tins thoroughly before filling.

Melt butter in small saucepan and cook diced shallot over med. heat until they soften - 3-4 minutes. In a large bowl, whisk together flour, baking powder, cayenne pepper, pepper, salt, and dry mustard.

In a small bowl, whisk together milk and egg. Add wet ingredients and shallots to dry ingredients stirring with a wooden spoon until just combined. Pour batter into muffin tins and bake 30-35 minutes or until toothpick inserted in middle comes out clean. Let cool in pan 5 minutes. Transfer to cooling rack.
glenda_al
15 years ago
Walnut Blue Cheese Biscuit Bites
40 biscuits
INGREDIENTS:
CriscoÃ¯Â¿Â½ Original No-Stick Cooking Spray
2 cups Martha WhiteÃ¯Â¿Â½ Self-Rising Flour
1/4 cup CriscoÃ¯Â¿Â½ All-Vegetable Shortening
1 cup (4 oz.) crumbled blue cheese
1 cup chopped walnuts **toasted mine
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

DIRECTIONS:
1.HEAT oven to 450Ã¯Â¿Â½F. Spray a large cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in blue cheese and walnuts.

2.ADD milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie sheet.

3.BAKE 9 to 12 minutes or until light golden brown. Brush hot biscuit bites with melted butter
glenda_al
15 years ago
Darn!

Walnut Blue Cheese Biscuit Bites
40 biscuits
INGREDIENTS:
CriscoÃ¯Â¿Â½ Original No-Stick Cooking Spray
2 two cups Martha White Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening
1 cup (4 oz.) crumbled blue cheese
1 cup chopped walnuts **I toast mine
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

DIRECTIONS:
1.HEAT oven to 450Ã¯Â¿Â½F. Spray a large cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in blue cheese and walnuts.

2.ADD milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie sheet.

3.BAKE 9 to 12 minutes or until light golden brown. Brush hot biscuit bites with melted butter

I'll share my recipe, if you'll share yours, July 29, 2011

Comments (5)

Marilyn Sue

Jasdip

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patti43

glenda_al

glenda_al

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