Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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The catch up newsletters now include the overflow of messages that will not fit in the daily online newsletters. Overflow messages for yesterday are included in
#22    #23

Hello everyone! Finally I'm back online after having moved back to civilization. Originally from Manassas, Va. then to Reedville, Va and now in Fredericksburg, Va. I have missed reading the newsletter and keeping up with things. Anyway, this question is sort of related to cooking. Does anyone have one of those new can openers you place on the can and it opens it up... hands free. Is it reliable and really work?
Thanks. Iris in Va.

There have been mixed reviews of this.  I checked out Does It Work a segment on TV on whether items work as advertised.   One Touch™ Can Opener

Busy Day Cabbage Rolls
1-1/2 pound ground beef
2 teaspoons shortening
1 large onion chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup minute rice
1 head cabbage

Brown first five ingredients. Add rice and mix well. Grease a 13x9 inch baking dish. Cut half head of cabbage finely and place in bottom of dish. Add meat mixture. Cut fine, remaining half head of cabbage on top of meat.

Tomato sauce
1 can tomato soup
1/4 cup brown sugar
Salt and pepper to taste
1 can tomato paste
1/4 cup vinegar

Combine and pour over mixture. Cover with foil. Bake at 350 degrees for 1-1/2 hours.
Jeane in Pa

Good Morning all: I've been looking for 'instant yeast' on the internet. Apparently there is something called 'instant yeast'. It appears to be very different from 'rapid rise yeast'. I plan to buy some when I run out of my Fleishman's yeast. But using only 1/2 tsp at a time it might take a while! Yes, when making no-kneed bread I use 1/2 tsp. of rapid rise yeast. When I find this other yeast, I will try it and let you know how it compares. In the meantime, well, it's time to bake the bread!
Carol, in beautiful, sunny Florida.

For Judie/Sunny So. Calif.
Re: Bloomin' Party Bread

Just put the cheese into each cut.. I put whole length pieces down the long cut then tear cheese to fit in the cross cuts. I have even used shredded cheese.
Tona in Bama

Group Recipes is giving away a new Kitchen to a Daily Reader!" Group Recipes is the world's first Food Social Network.

Comment
I looked at the new recipes today.  The Dairy Free Mango Raspberry Smoothie looked pretty good.  Think I will try it tomorrow. I used the search feature and found a Mixed Berry Smoothie that looked promising as well.
Nancy

For Carol in Beautiful, sunny Florida
I tried the "no knead bread" yesterday. It is wonderful and looks like it came out of a bakery. I used a cast iron Dutch oven to bake it in. Thank you so much for writing in about this great recipe.
Jeane in Pa

To Cathy from Ohio newsletter 2/23
wanting the recipe for the Banana Bread from Bob Evans. Bob Evans, like most chain restaurants, use mixes for their breads and a lot of their menu items are pre- prepared or have premixed boxed items that you just add to to get the finished product. They may be willing to sell the mix to you , if not, they do sell the baked bread.
Vickie P. Batavia,N.Y.

In response to: Catch-up newsletter #23 from Grandma Jackie in IN
that wanted shower recipes

I helped a friend with a shower over the past weekend.

We had petit fours (bought from bakery), shrimp & dip, homemade chicken salad sandwiches, veggie pizza, strawberry congealed salad, bean salad, strawberry tarts and punch. I made the strawberry congealed salad, bean salad and strawberry tarts.

Strawberry Congealed Salad
2 small packs strawberry jello
1 large can crushed pineapple
1 10 oz box frozen strawberries
Mix together and bring to a boil to melt jello.
2 cups buttermilk

Take jello/fruit mix off of heat and add 2 cups of buttermilk and mix. Pour into large plastic container and refrigerate until completely set.

ADD: 1 12 oz tub Cool Whip and 1 cup of chopped pecans. Stir well and refrigerate until time to serve.

I ALSO MAKE THIS WITH ORANGE JELLO, PINEAPPLE AND MANDARIN ORANGES!

BEAN SALAD
2 cans Light Red Kidney Beans - drained
2 cans Garbanzo Beans - drained
2 cans Black Beans - drained
1 small onion - chopped
1 can chopped black olives
1 small bottle Country French Salad Dressing
*Do not rinse beans* Mix together and refrigerate.

Stacy, Dallas, GA

Nancy under the Monday newsletter date,2/26, I got a copy of Sundays, 2/25, again. I was able to get in to Nancy's newsletter from Annie's recipe site. I know you have been having trouble with the site and I hope you can work things out. I have noticed that people have been sending in Meatloaf recipes. I have 2 that I use for us. We like meatloaf sandwiches for lunch and also for a quick dinner. They are as follows.

Susie's Super Easy Tomato Soup Meatloaf
1 to 1-1/2 lb. lean ground beef
1-2 cup soft bread crumbs
1 can tomato soup
1 egg
salt and pepper

Mix all ingredients together, reserving ½ can of tomato soup for topping. Pat into loaf pan. Top with rest of tomato soup. Bake at 350ºF for 1 hour.

Dee's Easy Meatloaf
1 to 1-1/2 lbs. ground round or sirloin beef
1 envelope onion soup, 1 cup size
1 egg
1,8 to 14 oz., can tomato sauce
1-2 cups oatmeal

Combine beaten egg, 1 cup sauce and onion soup mix. Add meat adding enough oatmeal to make a consistency that can be shaped into a loaf. May lay pieces of bacon across the top before cooking. Cook at 350ºF about 1 hour. If you wish you can add the last 10 to 15 minutes you can add ¼ to ½ cup tomato sauce.

Both are good for sandwiches the next day or so.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

Hello, Nancylanders and fur babies. My kitty, Princess just got fixed and she is laying low with me in the house for a week. She is mostly a house cat anyway. I wanted to thank Emma for the Heath Bar cake recipes. I have tried only one but intend to try all! To Suzie Indy, what restaurant in California did you have the crab sandwich in?
Dee in N.CA

Hi Nancy:
This is a question for Tona in Bama. In the February 25th newsletter she submitted a recipe for Peach Coffeecake. The ingredients call for 3/3 cup of flour. Did she mean 1/3 cup. Her recipes always sound so good and I can't wait to try this one, but want to be sure of the amount of flour. I also want to tell you how much I appreciate all the hard work you do, even when you are not feeling well. Your newsletter is the highlight of my day…..You are one special lady.
Thanks, Judy in East Brookfield

Re: lemon squares recipe (Feb 26th Newsletter)

Are the graham crackers crushed and how big a cookie sheet?
H

Here is a little tip for all my friends in Nancyland. I am hosting a St Paddys day party for my mother at the nursing home where she is. I dont like anything lime so to make a green drink for the residents, i added a few drops of green food coloring to some white cranberry juice or you could use white grape juice and it turned out great.It did not affect taste at all. Robert's wife in Ohio

St. Patrick's Green Irish Fluff
1 (12 oz) container cottage cheese
1 large container Cool Whip
1 can crushed pineapple, drained
1 small box lime gelatin
Mix together, Chill .

(For each petal on the shamrock
This brings a wish your way-
Good health, good luck, and happiness
For today and every day!)
Athena in DE

Comment
Thank you so much Athena for sharing these St. Patrick's day recipes.
Nancy

Hello Nancy, I have a cylinder "Nut Loaf Tin" that I want to bake some kind of fruit and nut loaf. I can't seem to find any type of recipes that call for this kind of tin. It is made by Willow and the measurements are 6 3/4 by 3 1/8 inches. Can you just put any recipe in this tin? Does it lie down in the oven or stand up? I was wondering if your Nancy Landers have and ideas and recipes.
Thank you, Lana, Australia

Hi Nancy, this is in response for Dee's request for Apple Cookies. Here's the recipe, Dee.

1-2 apples, peeled & sliced
Dash cinnamon
Artificial sugar to equal 4 tbs.
1/4 tsp. vanilla
2/3 C. milk powder
Put everything in blender except milk, blend until smooth. Spoon stir in milk. Spoon onto cookie sheet and bake 15-20 minutes at 350 degrees.


For Brenda. Is this what you're looking for, Brenda?

Mallow Pie (from www.RecipeZaar.com)
1 prepared graham cracker crust
3 mini marshmallows
1 20 oz. can drained crushed pineapple (save the liquid)
1/2 C whipping cream
1 tsp. vanilla
1/4 tsp. salt

In a medium saucepan over low heat stir marshmallows and 1/2 cup of reserved pineapple syrup constantly until marshmallows are melted.

Chill until thickened. in a chilled bowl, beat whipping cream until stiff. Fold in marshmallows until blended. Add all BUT 1/2 C of pineapple. Add vanilla and salt. Pour into crust and garnish with remaining pineapple. Chill for at least 2 hours before serving.

Andee In Los Angeles

Just before Christmas there was a request by a lady who wanted some simple sauces to spice up her prepared meals ,
Thought these might be helpful and thought if you used them would be a good time when your putting up extra pages as this turned out long
These have all been scanned in so if something looks wrong let me know and will correct error
S

These recipes are all from the new new can opener cook book (1963)

New Allemande Sauce
The name attributes this sauce to Germany but the taste is Parisian.

YOU WILL NEED:
condensed cream of mushroom soup light cream
chicken bouillon cube
egg yolk
lemon juice nutmeg (optional) Parmesan cheese

To a can of condensed cream of mushroom soup. add 1/2 can light cream. I crumbled chicken bouillon cube. Heat in the top of a double boiler stirring occasionally

AT SERVING TIME:
Stir in I slightly beaten egg yolk diluted with a little hot sauce, add 3/4 teaspoon lemon juice, a few grains of nutmeg, if desired, and 3 tablespoons grated Parmesan cheese.


Amandine Sauce
With sauteed fish or over such vegetables as asparagus, broccoli, and cauliflower, nothing is better than a sauce of almonds. To save yourself the trouble of blanching, soaking, and shredding the nuts, why not buy a can of sliced, blanched almonds?

YOU WILL NEED: butter
almonds

lemon juice
parsley or chives (optional)

Use the fat remaining in the pan after frying fish or meat; add enough butter to make about 1/2 cup. Stir until well browned. Add 4 tablespoons coarsely chopped salted almonds, 2 or 3 tea­spoons lemon juice, salt and pepper to taste.

AT SERVING TIME:
Pour over or around fried fish, chicken, or cooked asparagus, cauliflower, or broccoli. A sprinkle of chopped parsley or chives may be added if desired.

More of these recipes will be posted tomorrow.

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One Touch™ Can Opener
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Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
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Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!

Hi Nancy. This question is for Tona in Bama regarding the Peach coffeecake. The 1st ingredient is listed as 3/3 cup flour. What should this really be?
Thanks, PatZ in Texas

For Suzie in NW Michigan:
I think a 9" x 13" pan would work.

For Susie Indy:

Shamrock Silk Pie
1 unbaked 9" pie shell
1 package (3 oz) cream cheese, softened
1/4 cup sugar
2 tbsp flour
2 eggs
1/2 cup semisweet chocolate pieces, melted
1/4 cup Irish mist liqueur
1 tbsp Irish Mist liqueur
1 tub (8 oz) Cool Whip, thawed
Few drops green food coloring

In a large bowl, combine cream cheese, sugar and flour; mixing at medium speed of an electric mixer until well blended. Add eggs, melted chocolate and 1/4 cup Irish Mist. Fold in 1 cup whipped topping. Pour into pie crust. Bake at 375 degrees for 30-35 minutes or until knife inserted in center comes out clean. Cool. Combine remaining whipped topping, 1 tbsp Irish Mist and green food coloring. Spread over pie,.
grannym IL

Hi all, could someone tell me what barley grits are? I have a lamb stew recipe that calls for 1 cup of barley grits. Would appreciate whatever you great cooks can tell me. Gay in L.I.

This is in response to Val in Feb 26th newsletter. I have some of the vegetable sticks. They are Farm Rich brand, I got them from Ben E Keith (a wholesale company that goes around to schools and convenience stores), I also looked everywhere for them, they had never heard of them. My mom worked in the lunchroom at school and ordered them. I bake mine, they have carrots, green beans and corn, not sure what other veggies, I really like these.

Nancy thanks for all your hard work! I have tried several recipes and copied lots more. Have a blessed day!
Kathi/Gorman, TX

Comment
Schwan's has some corn nuggets that are very good. 
Nancy

Catch up newsletter #14

Hi Nancy, furry helpers and food lovers,
Joyce from PA was looking for a blackberry pie recipe. Here are some I have in my recipe files.
Rose Marie in cold, snowy, Freeborn, Minnesota

Blackberry Pie
Served hot with a scoop of vanilla ice cream
and you can't beat it. It's easy too!
Pastry for 9-inch, 2-crust pie
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-1/2 cups fresh blackberries
1 tablespoon butter

Heat oven to 425 degrees. Mix sugar, flour, and cinnamon. Pour
mixture over berries; toss lightly with a fork. Pour into
pastry-lined pie pan, dot with butter, and cover with top crust.
Slit top crust to vent. Sprinkle top of pie with a little sugar
and cinnamon. Bake 35 to 45 minutes.

BLACKBERRY BREEZE PIE
1 package (3 ounces) black cherry or cherry gelatin
1 cup boiling water
1 cup cold water
1-1/2 cups fresh blackberries
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (8 to 10 inches)

In a bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 1 hour or until thickened. Gently fold in blackberries and whipped topping. Pour into crust. Chill for 2 hours or until serving. Yield: 8 servings.

Nutritional Analysis: One piece (prepared with sugar-free cherry gelatin, reduced-fat whipped topping and reduced-fat graham cracker crust) equals 130 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 300 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch.

OLD FASHIONED BLACKBERRY PIE
1 c. sugar
2 tbsp. minute tapioca
1/8 tsp. salt
1/2 tsp. grated lemon peel
3 c. fresh blackberries
1 tbsp. butter or margarine
PASTRY FOR 9 INCH PIE, DOUBLE CRUST:
2 c. flour
1 tsp. salt
3/4 c. shortening
1/3 c. cold water

Blend sugar, tapioca and salt in bowl. Add blackberries and lemon peel. Stir
and set aside while making crust. Pastry crust: Sift flour and salt into a
bowl. Cut in shortening with blender. Add water and toss lightly. Make two
balls. Roll out bottom crust. Place in pie pan and add filling. Dot with
butter. Roll out top crust. Dampen lower crust edge. Place top crust on. Seal
edges. Cut designs with sharp knife for escape of steam. Sprinkle with a
small amount of sugar. Bake 425 degrees for 15 minutes, then 375 degrees for
about 40 minutes.

Hi Nancy, helper Kitties, and other food lovers,

Fayze, in your catch up newsletter #12, asked for the recipe off the back of the can of Hershey's Cocoa. I hope this is the one she was looking for.
Rose Marie, in cold, snowy, Freeborn, Minnesota

Rich Cocoa Fudge
3 cups sugar
2/3 cup Hershey's Cocoa
1/8 teaspoon salt
1 1/2 cups of milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

Butter an 8- or 9- inch square pan: set aside. In heavy 4-quart combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to 234 º F. ( soft-ball stage ) or until syrup when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan). Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 º F. ( lukewarm ). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan: cool. Cut into squares. About 3 dozen candies.

Catch up newsletter # 13

Hi Nancy, kitties, and fellow food lovers,
Donna asked for an old school cafeteria recipe for peanut butter fudge. I found this one on a school cafeteria web site, I hope it is what she was looking for.
Rose Marie, in snowy and cold, Freeborn, Minnesota

Peanut Butter Bars
Ingredients:
1 package Graham crackers -crushed
2 cups Powdered sugar
3/4 cup Margarine
1 cup Peanut butter
1 cup Chocolate Chips
2/3 cup Peanut butter
Directions:
Melt margarine, peanut butter. Add crushed crackers and sugar. Press into 9x13 pan. Melt 1 cup chocolate chips with 2/3 cup peanut butter. Spread over the top. Cool. makes 8

Sue R. in the same newsletter asked for a frosting like they use in Hy-Vee. Here is one I have in my collection.

Magnolia Bakery Traditional Vanilla Buttercream Icing
Ease of Cooking: Medium Difficulty
Notes:
Their secret is that they whip this longer than most traditional recipes. You can find more http://www.amazon.com/exec/obidos/ASIN/0684859106/
of their recipes in their cookbook.

1/2 lb. unsalted butter, very soft
8 C. confectioners' sugar
1/2 C. milk
2 tsp. vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). Use and store icing at room temperature, as icing will set if chilled. This can be stored in an airtight container for up to three days.

Bakery Icing
1 c. shortening
1/4 c. margarine
1 lb. confectioners' sugar
1/4 tsp. vanilla
1/2 sm. can evaporated milk

Blend shortening, margarine, confectioners' sugar & vanilla together thoroughly, add milk to mixture until of spreading consistency. May be stored in refrigerator for about a week, if desired.

The following is a recipe from a large grocery chain in the West. It makes a
very large batch. You may want to use only half.

5 C. Cake Shortening (bought this from the bakery at the store)
1/2 lb butter & margarine (2 parts butter, 1 part margarine)
1 tsp salt
2 1/2 tsp vanilla
1 1/4 tsp almond flavor
1 1/4 tsp lemon extract
1 1/4 tsp keep (I use Wilton Meringue Powder)
1 1/4 C. water
5 lbs Powdered Sugar
Cream shortening, butter and margarine. Gradually add the remaining
ingredients and beat until nice and fluffy. It tastes wonderful and works
well for decorating too.

Here are some for whipped cream icing just incase you want to try them also.

STABILIZED WHIPPED CREAM Icing
For 1 cup of cream: use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
2 tablespoons of Powdered Sugar.

1. Place water in a small pan. Sprinkle plain gelatin over the surface. Let it sit for 5 minutes while the gelatin absorbs the water and softens.
2. Stir the gelatin over low heat, until completely dissolved.
Let cool, but not cold.
3. Then, whip the cream and powdered sugar until barely stiff. Add cooled gelatin all at once to cream during whipping. Stop whipping when cream forms soft peaks

STABILIZED WHIPPED CREAM ICING
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla

Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.
YIELD: 1 1/2 to 2 cups.

As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.

This is a recipe for Stablilized Whipped Cream Icing from a Wilton cake decorating book. Haven't used it myself.
1/2 pint (1cup) heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons Wilton piping gel
1/2 teaspoons clear vanilla
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip to stiff peaks. Yield about 1-1/2 to 2 cups.

Has anyone purchased the micro grill that is being advertised on TV? Would
like to know how good it works and if it is worth the money.
Sarah, Ar

catch up newsletter #18
Linda Boyles, Fairborn Ohio looking for hamburger soup. Here is what I have in my files. Rose Marie in cold, snowy, Freeborn, Minnesota

Hamburger Soup
1 large onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 tablespoon canola oil
1 pound ground sirloin, cooked and
drained on paper towels
1 32-oz. bottle low-sodium tomato juice
1-2 tablespoons ancho chile powder
1 teaspoon dried oregano (or 1 tablespoon
fresh oregano)
1 teaspoon cumin
1/2 cup pearl barley
1 cup corn kernels (fresh if you've got 'em, but frozen will work fine)
Fresh cilantro, to garnish

Sauté onion, celery and carrots over medium heat until onions are
tender. Add tomato juice, ground beef (broken into small clumps) and
spices. Bring to a boil and add the barley, reduce heat and simmer
for 1 hour. During the last 10 minutes of cooking, add corn (the last
5 minutes if using frozen corn). Garnish with chopped cilantro.
(Serves 4-6, depending on what size appetites you re feeding)

Hamburger Soup
When the weather begins to turn cooler, a pot of this on the stove will delight everyone...and it is sooo easy to make!
Dan

Hamburger Soup
Reprinted from 'Is It Soup Yet?' by Dot Vartan (Among Friends Collection)
1 ½ lbs. lean ground beef
3 C water
1 pkg. onion soup mix
1 (28 oz) can whole tomatoes, chopped
1 (12 oz) can tomato paste
3 tsp salt
1 tsp black pepper
½ tsp garlic powder
1 (16 oz) pkg frozen mixed vegetables
2 T parsley flakes
1 T Worcestershire sauce
In a 6-quart stock pot, brown the beef and drain off the grease. Stir in the water and onion soup mix. Add the undrained, chopped tomatoes, tomato paste, salt, pepper and garlic powder. Bring to a boil; lower heat, cover and simmer for 10 minutes. Add the frozen vegetables, parsley flakes and Worcestershire sauce. Cover and cook for 10 minutes. Serve

Hearty Hamburger Soup
In a large pot put about 1 lb of *LEAN* hamburger with following spices...
salt/pepper
French onion soup mix
celery salt
garlic powder
onion powder
parsley flakes
dry chive rings
thyme
ground coriander seed
italiano seasoning

Take 1 large onion and cut into smaller pieces. Add to hamburger, stir. Cut 2 thick slices from a head of cabbage, and *GRATE* the pieces into the pot with the hamburger, stir. While this is cooking, you can cut up the remaining veggies.
Amount of veggies according to people having the soup.

I used the following.
4 carrots
3 stalks of celery
Little piece of cauliflower
small piece of turnip
Soup calls for potatoes ( i used rice as i had left over )
Hamburger should be cooked at this point.
What I did was get rid of any fat that may have been in pot.
I actually switched over to a new pot.
Nothing worse then a greasy soup
Add in veggies & enough water to cover, stir.
I then added in a touch of Bovril chicken concentrate for a better flavoring.
1 pkg of Knorr vegetable soup mix, stir.
When veggies are tender but not mushy, add in 1- 19oz can of Heinz tom juice OR V-8 juice.
Remove from stove....Delicious and very filling..
I had this soup many years back at a restaurant i worked at, and its so good that i have always kept the recipe..
Sometimes they would add 1/2 c of Pearl Barley when making their soup, I didn't have any so i did without!...Its still very good.
Also a large tin of Herbed & spiced tomatoes may be added ...

Hamburger Veggie Soup
1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat. Add remaining ingredients
and bring to boil. Cover and simmer 1 hour.

Hamburger Soup
1-1/2 lbs. lean ground beef
3 C water
1 pkg. onion soup mix
1 (28 oz) can whole tomatoes, chopped
1 (12 oz) can tomato paste
3 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
1 (16 oz) pkg frozen mixed vegetables
2 T parsley flakes
1 T Worcestershire sauce
In a 6-quart stock pot, brown the beef and drain off the grease. Stir in the water and onion soup mix. Add the undrained, chopped tomatoes, tomato paste, salt, pepper and garlic powder. Bring to a boil; lower heat, cover and simmer for 10 minutes. Add the frozen vegetables, parsley flakes and Worcestershire sauce. Cover and cook for 10 minutes. Serve

This is for Susie in Indy:
I just wanted to share an extra easy cabbage roll recipe with you. They are a bit time consuming, but actually easy this way, because everything is pre-cooked. And really yummy.. I served about 100 people these at my brother-in-laws 80th Birthday party on the 18th.

Cabbage Rolls (Croation Sarma)
I use about 2 or 2 ½ pounds of ground beef.
Cook it in a little water (about a cup or so, just to make it soft & crumbly) Then drain off the excess grease, fat and water. Then just set it aside to cool.

I then make up 2 packages of Spanish or Mexican flavored Rice a Roni... yep, plain old Rice a Roni. (just according to the package instructions).

I then mix the cooked beef and Rice a roni.. and set to let cool down completely...It makes it easier to work with when its not hot.

I core a couple heads of cabbage and set them in a large pot of boiling water then, remove the leaves as they become softened, using prongs and setting them on paper towels to drain.

I roll each "roll" with the rice/hamburger mix starting at the large end. If the leaf is extra large, I cut it in half and if the main vein is large, I trim it down so it will roll. They are then set them (seam side down) in a pan or dish or what ever. I use a roaster if I make a lot.

Anyway, after completing a layer, I put a drained jar of sauerkraut spread over them and sprinkle that layer with 1 can of petite diced tomato's and a little garlic powder.

Then just start another layer----I just keep doing this with the layers till I run out of something. When all done, I have the layers with sauerkraut and tomato's between them.

Then over Everything I pour:
1 large can of V-8 juice
1 large can of Tomato juice
1 can of beer or more

and then it just has to be heated. (usually an hour or more

depending on how many I have made)
All depends on the pan you use, the number of layers

(I had 3 layers)
..because all the components are already cooked.

With what I made I had about 100 rolls in assorted sizes. They are always a hit, with people asking for the recipe and left overs. Barb S. in Cle Elum, Wa.

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