4 Bakery prepared croissants, split in half
Wednesday, June 25, 2014
Wednesday, June 18, 2014
"Where I'm from, Cabbage Rolls are a staple for family dinners and are often served at special occasions like weddings and other celebrations. I have eaten them my whole life and I never get tired of them. The very best Cabbage Rolls I've ever had are made by my Grandma. She makes them for our whole family often and my husband and I love when she does! Now I am sharing her delicious recipe with you."
2 pounds of ground beef, uncooked*
2 pounds of ground pork or 2-(16 ounce) packages of Jimmy Dean Sausage, original or sage, uncooked*
1 bag of prepared Uncle Ben's Boil-in-Bag Rice (from 4-bag package, prepared according to package directions)
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
2 Tablespoons dried minced onion
2 Tablespoons dried parsley flakes
1 large head of green cabbage
1 (32 ounce) jar of sauerkraut, drained
1 (10-3/4 ounce) can condensed tomato soup
1 (15 ounce) can of tomato sauce
Preheat oven to 350 degrees. In a large bowl, mix uncooked ground beef and sausage until completely combined. Add cooked rice, water, eggs, salt, pepper, chicken bouillon granules, garlic salt, dried minced onion and dried parsley flakes and mix well; set aside.
Add head of cabbage to a large pot of boiling water. Boil until leaves begin to separate, about 10 minutes. Remove cabbage from the water, pull each leaf off of the head and cut out the core from each leaf. Using some of the large outer leaves cover the bottom of a large roasting pan (18 inch pan with lid). Form meat mixture into large meatballs and roll up in remaining cabbage leaves, cutting large cabbage leaves in half. Place cabbage rolls, seam side down, in the roaster. If any cabbage is left after all of the meat mixture is used, chop it and put it on top of cabbage rolls. Add just enough water to the roasting pan to cover the cabbage rolls (about 2 inches of water). Cover roaster with lid and bake at 350 degrees for 2 hours. Remove from the oven and place drained sauerkraut over cabbage rolls. Combine tomato soup and tomato sauce and pour over sauerkraut. Put lid back on and return roaster to oven for 1 hour. Enjoy!
*NOTE: Instead of using the combination of ground beef and pork, you can use all pork.
TIP: We love to serve with boiled potatoes and French bread for a delicious meal.
Wednesday, June 11, 2014
|A Dutch Oven is a perfect pan for making this recipe.|
|All of the ingredients needed to make stuffed peppers.|
|Prepare rice according to package directions.|
|Remove tops and membranes of peppers.|
|Place peppers in Dutch Oven.|
|Combine ground beef, sausage, prepared rice, salt and pepper.|
|Spoon meat mixture into peppers.|
|Combine pasta sauce and tomato soup.|
|Pour sauce over peppers.|
|This is what the peppers will look like after baking them at 325 degrees for 2-1/2 to 3 hours. Yum!|
6 red bell peppers
1 pound ground beef
1 (16 ounce) package of Jimmy Dean Sage Sausage or 1 pound of ground pork
2 cups prepared white rice
1 teaspoon salt
1/2 teaspoon pepper
1 (24 ounce) jar of Tomato Basil Pasta Sauce
1 (10-3/4 ounce) can tomato soup
Preheat oven to 325 degrees. Spray a Dutch oven or large roasting pan with non-stick cooking spray.
Prepare white rice according to the package directions. While rice is cooking, cut the tops off of the red peppers and remove the seeds and membranes. Place peppers into the Dutch oven or similar roasting pan. In a large bowl, combine the ground beef, sausage or ground pork, prepared rice, salt and pepper. Spoon the meat mixture into the peppers. In a bowl, combine the pasta sauce and tomato soup and pour over the top of the peppers. Put the lid on the Dutch oven or roaster and place in the preheated oven. Bake at 325 degrees for 2-1/2 to 3 hours.
Wednesday, June 4, 2014
"As the name says, this delicious recipe is from my Grandma. She makes it for many of our family gatherings. It is so yummy with a creamy pineapple pudding layer sandwiched between vanilla wafer crumbs. Try it for your next get together and I guarantee you it will be the hit of the party."
1 cup milk
1 pound package of mini marshmallows
1 pint of whipping cream
1 (20 ounce) can of crushed pineapple, drained very well
1 (11ounce) box of vanilla wafers, finely crushed (2/3 of the crushed vanilla wafers will be used for the bottom crust and the remaining 1/3 of the vanilla wafers will be sprinkled on top.)
In a large saucepan over low heat, heat milk until scalding (before milk boils). Add mini marshmallows and stir until melted. Remove from the heat and allow to cool.
In a mixing bowl, whip whipping cream until stiff peaks form. Fold drained pineapple into whipped cream.
To make the pineapple pudding, combine the cooled marshmallow mixture with the pineapple mixture.
To assemble dessert, layer about 2/3 of the crushed vanilla wafers on the bottom of a 9x13 pan. Pour the pineapple pudding over the vanilla wafers. Sprinkle the remaining crushed vanilla wafers on top. Refrigerate until ready to enjoy.