4 Green Peppers
1 medium finely chopped onion
16 oz. can Tomato Sauce
3/4 cup raw instant Rice
5 Tbsp extra-virgin oil
1 tsp. salt
Black pepper
1 lb Ground Beef
1 clove garlic
Shredded cheddar cheese
Baking spray
Directions:
Cut tops off peppers and clean out the insides. Rinse and put in pot with salted water and boil for 2 minutes. Cut up tops put in baking dish – waste not want not.
Cook rice per directions on package. Put olive oil in skillet and add ground beef, onion, garlic, pepper to taste, and salt cook until hamburger browns. Add ½ of Tomato sauce, all the rice and cook on medium heat until sauce begins to boil.
Spoon the stuffing into peppers and place them in a shallow pre sprayed backing baking dish. Preheat oven to 350 degrees and bake for 30 minutes or until peppers are tender. Spoon remainder of tomato sauce over each and sprinkle with cheese and bake 8 to 10 minutes longer.
1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
Black pepper to taste
1 teaspoon chopped parsley
½ cup cooked rice
1 ¼ teaspoons garlic salt
2 cans condensed tomato soup
27 ounces or more sauerkraut, drained
1 (20 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water
Olive oil
1 or 2 tablespoons of sugar (optional)
Directions:
Core the head of cabbage, place in boiling salted water until partially cooked (3-5 minutes). Remove and let cool then remove as many leaves as you can (possibly 24 to 32). Cut remaining leaves and line the bottom of a large roasting pot and sprinkle some sauerkraut on top.
Mix tomatoes, 1½ cans tomato soup, and water then set aside.
Mix beef, pork and onion in frying pan with olive oil and brown. Stir in cooked rice, parsley, salt, pepper, garlic salt, and ½ can tomato soup. Mix well cook 2 minutes and let cool.
Lightly pack a small handful of meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over the mixture, then fold in the sides and roll until mixture is completely encased. (This takes some practice just remember patience is a virtue!) Optional – wrap a bacon strip around roll – this naturally will call for more bacon. Place roll on top of kraut and leaves in pot.
Place sauerkraut evenly over rolls and if roll is not wrapped in bacon lay bacon on top of the kraut or do both. Sprinkle with 1 to 2 tablespoons of sugar. Pour the mixed tomatoes, soup, and water over the rolls. Add additional water to reach the top of the cabbage rolls.
Preheat oven to 350 degrees and bake for 1 ½ hours or cooked through.
¼ cup butter
4 eggs
1 ¾ cup sugar
½ cup flour
1 teaspoon vanilla
2 ½ cup milk
7 oz. Coconut
Directions:
Melt butter in 2 pie pans. Beat eggs slightly then beat in sugar, flour, and vanilla. Stir in milk and coconut then pour into pie pans.
Then bake at 350 degrees F for 45 minutes or until the filling is firm.