Author: nancy

Amanda’s Stuffed Cabbage

Cabbage
Cabbage
This favorite recipe of mine was given to me many years ago by a friend, who said she got it from an Amish cookbook. I have tried many different recipes for stuffed cabbage, but this is the best. Sometimes it can be difficult to remove the cabbage leaves, so pick out a large cabbage. The leaves will tear, but that won’t hurt. You will enjoy this recipe. You can use the inner part of the cabbage for the coleslaw recipe that I posted yesterday.

Ingredients

  • 1 large head cabbage
  • 1 pound ground beef
  • 1/2 cup raw rice
  • 1 small onion, finely chopped
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, sliced
  • 2 (8 oz.) cans tomato sauce
  • 1/2 to 1 cup brown sugar
  • 1 large can tomatoes, I use canned whole tomatoes

Directions
Remove 12 large leaves from cabbage. Trim off thick part. Pour boiling water over leaves and let stand for 5 to 10 min. Combine meat, rice, chopped onion, eggs, salt & pepper. Place a mound of meat mixture in cup part of each leaf. Loosely fold over side of leaf and roll up, can secure with toothpicks if desired. In the bottom of a Dutch oven, place a few remaining cabbage leaves. Next arrange a layer of stuffed cabbage and sliced onion. Mix together the sauce and tomatoes and pour over cabbage rolls. Sprinkle sugar on top. Bake covered for 1 hour @ 375 degrees, uncover and bake 2 hours more.

Nani’s Favorite Cole Slaw

Cole Slaw
Cole Slaw
I’m not a big fan of mayonnaise, so this is my favorite recipe for cole slaw. It compliments so many main courses, but doesn’t compete with them.

Ingredients

  • 1 pound green cabbage, shredded
  • 1 small onion, finely chopped
  • 2 carrots, peeled and grated
  • 2 teaspoons salt
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 teaspoons sugar
  • 2 teaspoons dill seeds
  • Pepper, to taste

Directions
Combine all vegetables and chop together until fine and well mixed. Toss in salt and let stand for 30 minutes. Pour off liquid that accumulates in the bowl. Add the vinegar and toss well, but lightly. Let this stand another 20 minutes, tossing once or twice. Drain off excess vinegar. Add sugar, oil, and pepper and toss lightly, but thoroughly. Chill for several hours or overnight.

Jim’s Hot Dish

This recipe comes from my friend Nancy. She and I both share the same name and are married to Jims! This is one of her Jim’s favorite recipes. Nothing like good, hearty hot dishes as we move into fall.

Ingredients

  • 1 pound ground beef, browned
  • 4-5 med potatoes, diced
  • 1/2 package Lipton onion soup mix
  • 1 can cream of mushroom soup
  • 1 can vegetable beef soup

Directions
Mix all ingredients together and place into a 2 /12 to 3 quart casserole dish. Bake, covered, at 350 degrees for 1 1/2 hours or until potatoes are tender.

Gibbs Favorite Party Recipe or Wild Rice Hot Dish

This favorite recipe comes from Gibbs Wild Rice and was published at least 30 years ago. There is nothing that quite compares to wild rice. Wild rice is actually not a member of the rice family. It is a grain, but like rice it grows in water.

Ingredients

  • 1 cup wild rice, uncooked
  • 1 pound ground beef
  • 1 can cream of mushroom soup
  • 1 can water chestnuts, sliced
  • 1 can mushrooms with juice
  • 1 can bamboo shoots
  • 1/2 cup soy sauce
  • 1 small onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup celery, chopped

Directions
Cook rice according to package directions. Saute onion, green pepper, and celery. Add ground beef and brown. Place all ingredients in a large covered casserole and bake 45 minutes at 350 degrees. Do not add any additional salt.

Bush’s Baked Bean Hot Dish

This was one of my kid’s favorite recipes and mine, too, because it was so easy and they were always excited when I made it. It’s simple, but tasty. It was just known at our house as “favorite hot dish”.

Ingredients

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped (optional)
  • 1 can Bush’s baked beans, 28 ounces
  • 1/2 cup catsup
  • 2 Tablespoons mustard
  • 1 Teaspoon Oregano
  • 1 Teaspoon Basil
  • salt & pepper, to taste

Directions
Brown the ground beef, onion, and green pepper in a large skillet. Add the beans, catsup, mustard and seasonings. Cover and simmer over low heat for 20 minutes. Serve!

Caramel Pull Aparts

Ahhh, here’s a favorite recipe for Sunday morning brunch. I have never served these to anyone that didn’t love them. This is another oldie, but goodie.

Ingredients

  • 1 pound loaf frozen bread dough, (thawed enough to cut) cut into about a dozen hunks
  • 3/4 cups chopped nuts or apple slices
  • 1 Tablespoon Sugar
  • 1 Tablespoon Cinnamon
  • 1 small package dry vanilla pudding (not instant) mix
  • 1/2 cup brown sugar
  • 1/2 cup butter, cut into pieces

Directions

In a greased bundt or angel food cake pan, layer the nuts (or apples) evenly on the bottom of the pan. Then sprinkle with the cinnamon and sugar. Now layer the hunks of bread dough. Sprinkle the dry pudding mix over the bread dough, then the brown sugar and the pieces of butter. Cover with a towel or plastic wrap and let rise @ room temperature overnight. Bake @ 325 degrees for 30 to 40 minutes until done.

Sassy Green Salsa

This is a cherished favorite recipe that I received when a co-worker sweet talked a Mexican Restauranter into giving it to her. He made her swear to not tell his Mother! So their names shall remain anonymous. This is a simple recipe, but delicious.

Ingredients

  • 15 Tomatillos (aka green tomatoes), chopped fine
  • 3 Jalapeno peppers, seeds removed, chopped fine
  • 2 Tablespoons Cilantro leaves, chopped fine
  • 1/4 cup onion, chopped fine
  • 4 cloves fresh garlic, chopped fine

Directions
Mix all finely chopped ingredients together. And “NO lime juice” per our Mexican friend.

Oreo Mint Dessert

I was looking through my favorite recipes and found this one and just had to chuckle. This was a popular dessert in the 70’s. I think every shower or ladies event that I went to served this dessert at one time or other. Sometimes it is just fun to make these old classic desserts, it can bring back some really good memories. Hey, and the men love this one, too.

Ingredients

  • 1 package Oreo cookies
  • 1 cup small pillow mints (you know, the classic, little pastel colored after dinner mints)
  • 1 cup miniature marshmallows
  • 1 pt cream, whipped (no added sugar needed)

Directions
Crush the Oreo’s and spread 1/2 of them evenly in a 9×13 inch pan. Gently stir the mints and marshmallows into the whipped cream. Spread on top of Oreo’s. Top with the remaining Oreo’s.
Chill 24 to 48 hours before serving. Top each piece of dessert with a mint, if desired

Lazy Daisy Oatmeal Cake


I was digging into old favorite recipes and came across this one. It used to be one of my family’s favorite desserts when we were growing up. It is especially good served warm. I love this one.
Try it with some ice cream or whipped topping.
It is sure to please.

Ingredients

  • 1 1/4 cup boiling water
  • 1 cup regular Oats (not quick cooking)
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Directions
Pour boiling water over oats. Cover and let stand for 20 minutes. Beat butter until creamy, gradually add sugars, beat until fluffy. Blend in vanilla and eggs. Stir in oats. Mix the flour, salt, soda, and spices. Add this mixture to creamed mixture. Mix well. Pour into well greased and floured 9 inch square pan. Bake @ 350 degrees for 35 to 40 minutes.

Frosting

  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 3 Tablespoon 1/2 & 1/2 or milk
  • 1/3 cup chopped nuts
  • 3/4 cup coconut

Combine all ingredients. Spread over cooked cake. Put under broiler and broil until bubbly. Watch carefully.