I par-boil the cabbage leaves, lay them flat, slather some olive oil on them, fill them with hamburger, spanish rice (from the can), a bit of tomato sauce and sprinkle mozzarella cheese over them. I secure the rolls with wooden toothpicks, place them in a greased casserole dish and pop them in a 350 degree oven until I think they are heated through - about 30 minutes. When I take them out, I top them with more cheese and tomato sauce - YUM!

For my wedding last year we had a heavy Hor-dourves meal. That seems to be really popular these days. It included pieces of chicken on skewers, meatballs in sauce that people ate with toothpics, foccacia, and fruit and veggie trays with a variety of dips. One fruit dip I make that goes over well is really simple: a tub of Cool-Whip and a tub of fruit-flavored yogurt. One thing that always seems to be a hit is a piece of melon with proscuitto wrapped around it. For some reason that taste combo sits well with people. I've made an easy cake for parties that is esp. popular for kids. All I do is make a one-layer cake, frost it with chocolate frosting, arrange chocolate chips on the top, and arrange twinkies concentrically around it to where it looks like a sunflower. Does that make sense? If you click on the link at the end of this post and scroll down you'll see a picture. I went through my recipes and here's what I found: this recipe is meant to be low-fat (which some people might like), but I'm sure you can use regular ingredients, too. I thought you might like it because it's more elegant than some hot bean dips: Hot Black Bean Dip 1 can (16 oz) fat-free refried black or pinto beans 1 c (8 oz) reduced fat sour cream 1 c. salsa ½ tsp. salt 1 tsp. pepper ½ c.(2 oz) shredded reduced fat cheddar cheese cumin, to taste Preheat oven to 325˚. Combine all ingredients except cheese in a 3-4 cup shallow baking dish. Top with cheese. Bake for about 10-15 minutes. Serve with fresh cut vegetables. This pumpkin dip recipe is so good, and very easy. It's great if you don't want a dessert that is too heavy, and it lends itself well to a buffet-style meal. HARVEST PUMPKIN DIP INGREDIENTS 1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 can (15 ounces) solid-pack pumpkin 3 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Apple and pear slices, graham crackers (sticks work esp. well) SERVINGS 28 PREP 10 min. TOTAL 10 min. DIRECTIONS In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups. This recipe is also great for a crowd because people can just grab them and go! Cheddar Chili Cups Chili Cups Ingredients: 2 (15-ounce) cans vegetarian chili 1/2 cup sliced green onions 6 (4-inch) hard round dinner rolls Toppings Ingredients: 6 slices (1/2 ounce each) LAND O LAKES® Cheddar Cheese 1/3 cup LAND O LAKES® Sour Cream 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded Cherry tomatoes, if desired 1. Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes). 2. Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili. 3. Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired. Makes 6 servings. Well, that's my 2 cents. Hope this helps, and good luck!

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

Senoirgal-your DH is going to eat like a king with all these new recipes-these can be assembled ahead and finished off later in the day! Pork Chops and Sauerkraut 1-2 lbs sauerkraut large onion cubed peeled potatoes (optional) paprika pepper Oven 350 for 1-1 1/2 hours Empty kraut into roasting pan. Mix in onions and potatoes. Arrange meat on top and sprinkle with pepper and paprika. Add water to just below meat. Bake uncovered until meat is browned a little, then cover. *can also be cooked in a crockpot on low for 6 -7 hours. Instead of potatoes I sometimes serve over mashed potatoes or home-made german spatulas. Could use noodles too. Ravioli Lasagna (got this recipe from a KTer) 1 lb ground beef 26 oz jar spaghetti sauce 25 oz bag of frozen ravioli-(thawed preferably, but not a big deal) 1 1/2 cups shredded mozzarella Preheat oven to 400. Brown ground beef over medium heat. In a 2 1/2 qt greased casserole, layer 1/3 of the spaghetti sauce, 1/2 the ravioli. 1/2 the ground beef, and 1/2 cup mozzarella. Repeat, topping with the rest of the spaghetti sauce and remaining 1/2 cup of cheese. Cover and bake for 40-45 minutes. Awesome Roast Beef 3 lb chuck roast a few garlic cloves 10.75 oz can condensed cream of mushroom soup pkg dry onion soup mix 10.5 oz can condensed beef broth Place roast in crockpot. Add everything else and cook on low for about 8 hours. Serve with mashed potatoes, noodles, or even add cubed potatoes to the crockpot for an all in one meal! Baby Back Ribs 2 lbs baby back ribs -cut into 4 portions 18 oz bottle of barbeque sauce (Optional seasoning mix I make and put in a jar in the pantry- 1/4 cup brown sugar 1 1/2 tbs paprika 1 tbs kosher salt 1 1/2 tbs pepper 1 tsp garlic powder 1 tsp onion powder 1/4-1/2 tsp cayenne pepper) Tear off 4 sheets of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with nostick spray. Brush each of the ribs liberally with barbeque sauce and sprinkle seasoning on each one. Place in foil and wrap tightly and refrigerate overnight or for several hours. Preheat oven to 300. Place ribs still sealed in foil on a tray and bake for 2 1/2 hours. remove from foil and add more sauce if desired. Lazy Daze Beef 1 lb beef stew meat 1 can golden cream of mushroom soup. Put beef and soup into casserole and cover and bake at 275 degrees for 4 hours. No seasoning, no water, no effort. Serve over noodles. You can increase to any amount-1 lb meat per can of soup. This post was edited by lisa_fla on Sun, Jun 16, 13 at 17:37