Rolled Stuffed Cabbage Leaves

This is a recipe that my mother made quite often. She would use the cabbages she raised in her garden, along with the tomatoes.  It was so good! Seasoned ground beef, rice and onions rolled in cabbage leaves.

Ingredients

12 cabbage leaves
1 c. brown rice, cooked
1/4 c. onion, chopped fine
1 egg
1/2 c. sauce (below recipe)
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. pepper
1 lb. ground beef

Sauce

2 Tbs. butter
1/2 c. onion chopped fine
1 tsp. garlic, minced
1 (28 oz.) can crushed tomatoes, undrained
1 (15 oz.) can tomato sauce
2 Tbs. brown sugar
Salt and pepper to taste

Directions

Preheat oven to 350°. Spray a 13 x 9-inch baking dish with cooking spray.

Fill a large pot with water and bring to a boil.

In a large saucepan, melt butter. Add the onion and garlic and saute until translucent. Add the crushed tomatoes, tomato sauce, salt and pepper. Bring to a bubble and simmer for about 10 to 15 minutes.

As the water heats and the sauce simmers, combine rice, onion, egg, 1/2 cup sauce mixture, salt and ground beef in a bowl.  Set aside.

Now it is time to assemble the cabbage rolls.  

Remove at least 15 leaves from the cabbage head. Working in batches, plunge the cabbage leaves in the boiling water for 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.

Lay a cabbage leaf on a cutting board. Cut a V-shaped notch with a small knife to remove the thick part from the bottom of each cabbage leaf.

Place about 1/4 to 1/3 cup hamburger/rice mixture in the center of a cabbage leaf.  Shape the mixture into a log. Roll the cabbage leaf around the meat mixture. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap. Fold over filling, then fold in sides and roll up. Repeat with remaining meat and cabbage leaves. 

Pour half of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce. Cover with foil or a lid.  Bake 60 to 90 minutes. The cabbage should be tender and the hamburger needs to be thoroughly cooked. 

 Easy Pumpkin Roll Cake

This Pumpkin Roll cake may look complicated to make, but it is really easy. It's a delicious moist cake made with pumpkin and cream cheese frosting.  

Ingredients

3 eggs
1 c. sugar
2/3 c. mashed pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped pecans (optional)

Frosting

1 to 2 Tbs. powdered sugar
1 (8 oz) pkg cream cheese, softened
1/3 c. butter, softened
1 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 375°.  Line the bottom of a 10 x 15 x 1-inch jellyroll pan with parchment paper. Lightly grease and flour the bottom of the parchment paper. Make sure the parchment paper is at least an inch above the sides of the pan. This will allow for easy removal of the cake.

In a large bowl, beat eggs with an electric mixer until thick and lemon colored . Gradually add the sugar and beat for 5 minutes until light and fluffy.

Stir in the pumpkin and lemon juice. 

In a small bowl, combine flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Gradually add this into the pumpkin mixture. Add the dry ingredients to the wet ingredients. Gently fold together just until combined. Do not over mix.

Spread batter evenly in prepared pan. Sprinkle the pecans over the top and gently press them into the batter. 

Bake for 12 to 15 minutes.

When the cake is done, carefully lift the cake from the pan using the parchment paper.  begin to roll it while it is still hot from the oven.  loosen it from the sides of the pan. Turn the cake out on the sugared towel. Starting at the narrow end, slowly roll cake and leaving the parchment paper on the cake as you roll it. Place the cake on a wire rack to cool.

In a large bowl, beat the cream cheese and butter together on high speed with an electric mixer. Turn the mixer to low and gradually add the powdered sugar and vanilla. Turn the speed up and beat until well blended. 

Slowly unroll the cake, being careful as some areas may have a tendency to stick to the parchment paper.  Spread the cream cheese mixture over the top of the unrolled cake. Carefully, roll the cake back up, but do not roll the parchment along with it.

Wrap the cake in plastic wrap and refrigerate for at least an hour to firm up.

Place the cake on a platter, seam-side down. Cut into slices and serve. You can garnish with whipped cream or sprinkle with powdered sugar over the top if desired. Or you can mix up extra frosting and put that on the outside of the cake.

Cake roll is best when served chilled, Although it can sit out for a couple hours, it is important to store it in the refrigerator. Best if eaten within 3 days.

Pea and Hash-Brown Potato Casserole

It is hard to get kids to eat vegetables and mine are no exception. However, they don't mind eating them when the vegetables are combined with hash-browns.  This casserole is layered with delicious vegetables and the surprise taste of dill. If you don't like dill, you can omit it from the recipe.  

We also add some chopped onions along with the layer of peas and chopped green peppers work great as well.  This recipe is versatile and you can change the vegetables to ones that you like best!

Ingredients

1 (10 oz.) pkg. frozen peas
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. milk
1/4 c. mayonnaise or salad dressing
1 tsp. dill weed
1 (12 oz) pkg. frozen shredded hash-brown potatoes, thawed
1 (8 1/4 0z.) can sliced carrots, drained
1/2 c. shredded American cheese
Salt and pepper to taste

Directions

Preheat oven to 350°.  Spray 6 x 10 x 2-inch baking dish with nonstick spray.

In a small mixing bowl, stir together cream of chicken soup, milk, mayonnaise and dill weed until combined.

Arrange half the potatoes in the baking dish. I like to sprinkle some salt and pepper over the top of the hash-browns for added flavor. Place half the peas on top of the hash-browns, then all of the sliced carrots. On top of the carrots, spread half the soup mixture on top.  Repeat with remaining potatoes, peas and soup mixture.

Bake for 30 minutes.

Sprinkle cheese on top and bake for an additional 5 minutes. or until cheese is melted and bubbling. 

Good Old-Fashioned Beef Stew 

 Not many meals warms the tummy and comforts the body better then a big bowl of beef stew. This is another one of those recipes I remember from my childhood. My mother would make it quite often when the days grew cold and the wind came out of the north.

She could have easily opened a can of beef stew and set it on the stove to heat, but money was tight.  Of course, money is still tight in my household. We try to make satisfying meals that are healthy, easy to prepare and will save money.

You can make this stew in a number of ways.  You can use the vegetables in the ingredient list, or you can leave some of them out or replace them with the vegetables you like best.

Most of the time, we omit the bacon. And, if you are on a really tight budget, leave the bacon out. It is mostly added in this recipe for the flavor. 

Ingredients

3 slices bacon (Optional)
2 lbs. beef stew meat * see note below
1 onion, chopped
2 cloves garlic, crushed and minced (I generally use the entire garlic head. We love garlic!)
2 cubes beef bouillon or 2 tsp. bouillon granules
6 c. boiling water
2 Tbs. Tomato paste
6 potatoes, cut into cubes
2 carrots, cut into rings or smaller pieces
1/4 tsp. thyme
2 tsp. Worcestershire
1/2 tsp. liquid smoke
1 bay leaf
Salt and pepper to taste
1 small can sliced button mushrooms, drained
1 (10 ounce) package frozen peas, thawed and drained / Or 1 can peas, drained
2 tablespoons cornstarch
2 tablespoons cold water

Directions

Place bacon strips in a cast iron Dutch oven. Fry them over medium heat until they are browned and crisp. Remove the bacon and set it aside for later. Drain away all but 2 tablespoons bacon fat from the pan.

Brown the beef stew meat, onions and garlic in the reserved bacon grease. Fry the meat until it is browned on the outside.

Dissolve the bouillon cubes or granules in boiling water. Carefully pour this into the Dutch Oven. 

Add tomato paste, potatoes, carrots, thyme, Worcestershire sauce, liquid smoke and bay leaf.  Add salt and pepper to taste. Reduce heat to low. Cover, and simmer for approximately one hour, or until meat is tender.

In a small cup or bowl, dissolve cornstarch in cold water. Slowly pour this into the stew, stirring constantly. When the liquid has thickened, add the peas, and mushrooms. Cook until heated through.

Taste the broth to see if it needs more salt or pepper.  Serve.

Tips and Extras

* Instead of buying already cut up beef stew meat, I buy a roast.  I remove most of the fat and then cut the meat into 1 inch cubes. This tip will save you some money because beef stew meat is expensive, and you don't get as much for the price you pay.

* Substitute one cup of water with 1 cup of red wine.  Make sure to choose a wine that you like to drink. Don't use cooking wine, because there is too much salt in it.  

* If you want a little kick to your beef stew, add a hot pepper. I usually chop 1 to 2 hot peppers, depending on the variety, and add it with my onions.  I leave the seeds in, but if you want less heat, remove the seeds and discard them.

*If you want a thinner broth, add more liquid, or use less cornstarch.  For a thicker broth, add more cornstarch.

Five Pounds of Fudge

Easy Five Pounds of Fudge

One of my favorite things to make, especially with the holidays around the corner, is fudge.  We love this sweet, creamy, smooth, rich tasting, melt-in-your-mouth candy. 

When I was young, I always made it the old-fashioned way, by cooking and then beating it until it was just the right time to pour it in the pan. However, I always had a hard time knowing when to stop beating the mixture.  I would go after that fudge with vigor. But after a while, my arm would tire and I just wanted to pour it in the pan.  I would then ask my mother if it was ready, and she would always say that it was still shiny and needs more beating. Luckily, she would take the pot and finish the beating for me.

I was very happy to find this recipe in an old cookbook published by the power company.  What I love about this recipe is; I can make a big batch and it is so easy to prepare!  I love this recipe because there is no need to worry whether I've beaten it enough. It turns out perfectly almost every time. The almost is dependent on the weather and the humidity of the day. If the day has high humidity, then do not make this recipe. It will not turn out.

Many people add nuts to their fudge, but I am one of the few who do not. I never cared for nuts in my food, but I love to eat them on their own.  However, for those who do like nuts in their fudge, I have included them the ingredient list. 


Ingredients

4 1/2 cups sugar
1 can evaporated milk
18 ounces chocolate chips
2 sticks butter (I use real butter, not margarine.)
1 (7 ounces) container marshmallow creme
2 teaspoons vanilla
Nuts (optional)

Directions

Butter the bottom of a 9 x 13 inch cake pan.

Combine sugar and evaporated milk in a large, heavy saucepan. Cook and stir over medium heat until the mixture comes to a rolling boil.  Boil 8 minutes stirring constantly.

Remove from heat. Add the chocolate chips, butter, marshmallow creme, vanilla and nuts. Stir until everything is melted and combined. 

Pour the mixture into the  buttered pan.  When it is set up and cool, it is time to cut, eat and enjoy.

Tips

There are times, when the chocolate chips do not melt for me.  When this happens, I put the pan over a low heat, stirring constantly until they melt. You can also chop the chocolate chips into smaller pieces or use the mini semi-sweet chocolate chips.

Another thing to remember is to stir the sugar mixture while it is cooking. Do not leave it even for a minute.  I have made the mistake of stepping away for a brief moment only to find out that the fudge scorched on the bottom.

Easy Crust Pumpkin Pie Squares

We don't always like to make a crust for our pumpkin pie. This recipe is quick and easy if you don't have a lot of time, or if you just want to do something different   When I was growing up, we had a neighbor who shared her pumpkin pie recipe with my mom  It is baked in a cake pan and made with a quick and easy crust.

Crust

1 c. flour
1/2 c. quick cooking oats
1/2 c. brown sugar
1/2 c. cold butter

Filling

1 30 ounce can solid pack pumpkin
1 1/2 c. sugar
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
2 (12 oz.) cans evaporated milk

Topping

1/2 c. brown sugar
1/2 c. pecans, chopped (optional)
2 Tbs. butter, softened
Whip Cream 

Directions

Preheat oven to 350°.  Grease a 13 x 9 inch cake pan

In a  large bowl, combine flour, oats and brown sugar. Using a pastry knife of 2 table knives held together, cut in the butter until the mixture is crumbly. Press this into the bottom of your cake pan. Bake for 20 minutes or until golden brown. 

In the same bowl that you made the crust in, or you can get a clean bowl, mix together the pumpkin, sugar, eggs, cinnamon, ginger, cloves and salt. Stir in the evaporated milk. until combined. Pour this over the baked crust. Bake for 45 minutes.

As the filling bakes, assemble the topping. 

In a small bowl, combine the brown sugar, pecans, and 2 tablespoons butter.  Sprinkle this over the top of the pumpkin filling. Continue baking the pumpkin dessert until a knife inserted in the center comes out clean.  

Cool. Srve with a dollop of whipped cream over the top. Or you can serve it with a scoop of ice cream as well.  Refrigerate left overs. 

 Daddy's Bean Soup

My daddy would cook for us when he had the time, and it was sure a treat! One of his favorite dishes to make when the weather turned cool and cold was bean soup. He often used Lima beans in the large variety and baby Lima beans in his soup. Sometimes, he would buy a package of the 15 Bean Soup beans. Daddy would start cooking early in the morning and let it cook until it was time for supper. What I wouldn't give to have a bowl of his soup again.

Ingredients

2 c. Lima beans (big Lima beans, baby Lima beans, or a mixture of both)
5 cups water
ham bone with meat on it, or ham hock
1 onion, chopped
Salt and pepper to taste

Instructions

Wash, and sort the beans in a colander.

Put beans, water, meaty ham bone or ham hock, and onion into a large pot.  Bring to a boil and then boil for 2 minutes. 

Put a lid on the pot and turn the heat to low. Continue cooking, stirring occasionally and adding more water as needed. After the first hour or two of cooking, add the salt and pepper.  Cook until the beans are soft and tender.

Serve with homemade bread.