FRIENDS 11
KALDSKOPF
1 head cabbage, separated into leaves
1 pound each ground pork and ground beef
1 teaspoon nutmeg
salt and pepper to taste
2 eggs, beaten
2 medium onions, chopped and sauteed in butter until transparent
1 cup cooked rice (1/2 cup uncooked
3 tablespoons pickling spices, tied in a cheesecloth bag
Parboil cabbage leaves to soften. Remove thick ribs. Spread out a large piece of cheesecloth and arrange leaves on it in an overlapping circle. Mix everything else except pickling spices as for meat loaf, form into a large ball, and center on the bed of cabbage leaves. Gather cheesecloth to wrap leaves around meat, and tie at the top. Bring a tall, narrow kettle of water to a boil; add pickling spices and cabbage ball. Simmer gently for about an hour and a quarter. Remove from the cloth and place the ball of meat and cabbage on a platter. With the spiced water the meat was boiled in, make a brown flour gravy.
SEAFOOD LASAGNA ROLL-UPS
can use crab leg meat.
6 lasagna noodles
1 can (15 oz.) Italian style tomato sauce
FILLING:- 1 pkg.(8oz.) Louis Kemp crab delights flakes or chunks
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder
Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam side down in a 9" square baking pan. Pour tomato sauce over roll-ups. Bake covered with foil in 375° oven for 30 minutes.
SEAFOOD LASAGNA
1 large onion, chopped
2 tablespoon butter
8 ounces cream cheese, softened
1 1/2 cups ricotta cheese
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
8 ounces frozen crab meat
8 ounces shrimp, peeled, de veined
8 ounces scallops
1/4 cup grated or shredded Parmesan cheese
8 lasagna noodles, cooked, drained
1/2 cup shredded mozzarella cheese
Sauté the onion in the butter in a skillet until tender and place in a bowl. Add the cream cheese, ricotta cheese, egg, basil, salt and pepper and mix well. Combine the soup, milk and wine in a bowl and mix well. Stir in the crab meat, shrimp, scallops and Parmesan cheese. Layer the noodles, cream cheese mixture and seafood mixture 1/2 at a time in a 9x13-inch baking dish. Sprinkle with mozzarella cheese. Bake at 325º for 1 1/4 hours. Let stand for 10 to 15 minutes before serving. Note: Can assemble the day before serving and store, covered, in the refrigerator. Bake just before serving.
Yield: 6 to 8 Servings
FETTUCCINE with SHRIMP & ASPARAGUS PARMESAN
1 cup sliced mushrooms
2 cloves garlic, minced
1 T olive oil
1 cup asparagus spears, diagonally sliced
18 large shrimp, peeled, deveined, cooked
1 egg white
1/4 cup low-fat yogurt
1/2 to 3/4 cup fat-free milk
1/2 cup (2 oz) grated
Parmesan cheese
1 pound fettuccine, cooked, kept warm
Salt and pepper, to taste
2 T minced parsley
Saute mushrooms and garlic in oil in skillet 3 to 4 minutes; add asparagus, saute until crisp-tender, 3 to 4 minutes. Add shrimp, cook 2 to 3 minutes, until warm. Cover, remove from heat. Mix egg white, yogurt, milk and Parmesan cheese until smooth in pan; heat over medium-low heat until warm, 3 to 4 minutes. Spoon sauce over fettuccine, toss; add shrimp mixture, toss. Season to taste; sprinkle with parsley.
SAUSAGE BALLS
1 lb. pork sausage
1 egg beaten
1/3 c. bread crumbs
1/2 tsp. sage
1/2 c. catsup
1 T. brown sugar
1 T. cider vinegar
1 T. soy sauce
Combine sausage, egg, bread & sage. Shape into balls about 1 inch in diameter.
Brown on all sides, pour off drippings. Combine catsup, brown sugar, vinegar & soy sauce in pan. Add meatballs & simmer 30 minutes. Serve hot
SLOW COOKER MEATBALLS
1 1/2 pounds ground beef
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1 jar spaghetti sauce
1 can crushed tomatoes
1 can tomato puree
Mix ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape mixture into 16 meatballs. In a slow cooker, mix spaghetti sauce, crushed tomatoes, and tomato puree. Place meatballs into sauce mixture. Cook on Low for 6 to 8 hours.
BACON ROLL-UPS
1 can whole water chestnuts
1 lb. bacon
Cut each bacon strip in thirds, wrap chestnut and secure with toothpick.
1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar
Mix and pour over bacon roll-ups. Bake at 350º for 45 minutes. Serves 6.
KIELBASA & SAUERKRAUT
8 oz reduced kielbasa, cut diagonally in 1/2 in. slices
12 oz red potatoes, cut in 1 in. chunks
2 c shredded carrots -about 1/2 a 10 oz bag
1 16 oz bag sauerkraut, rinsed & drained
2 golden apples, UNpeeled, cored, & cut in 1/2 in chunks
heat a non-stick pan over med-high heat til hot, add kielbasa, cook 3-4 min, add potatoes, carrots, sauekraut, apples & 1/3 c water, heat to boiling, reduced to med heat, cover and simmer about 20 min.
DOUBLE CHEESE CHILI
1 lb. frozen Pure Ground Turkey, thawed
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can, 15 oz. kidney beans, drained, [you can use white beans]
1 can, 14-1/2 oz. whole tomatoes, undrained
1 can, 8 oz. tomato sauce
1 T chili powder
Finely Shredded Mild Cheddar Cheese
brown turkey in large skillet on medium heat until no longer pink; drain. Add onion and green pepper; cook until tender, stir in beans, tomatoes, tomato sauce and chili powder; cover. Simmer on low heat 30 minutes, stirring occasionally. Sprinkle cheese onto bottoms of serving bowls. Spoon chili over cheese; sprinkle with additional cheese. Top with Sour Cream, if desired. Garnish with chopped fresh parsley or cilantro.
GLAZED SAUSAGE BITES
1 pound bulk pork sausage
1 egg
1/2 cup saltine or butter-flavored cracker crumbs
2 tablespoons milk
1/2 teaspoon rubbed sage
1/2 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon vinegar
In a bowl, combine sausage, egg, crumbs, milk and sage; mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs; drain. Combine remaining ingredients; mix well. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until centers of meatballs are no longer pink. Yield: 2 dozen.
CRISP GRAHAM COOKIES
1/2 cup butter-flavored shortening
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla
1 can (14 ounces) sweetened condensed milk
3 tablespoons creamy peanut butter
1-1/2 cups flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
2 cups (1 pound) plain M&Ms
1/2 cup chopped pecans
In a bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the M&Ms and nuts. Drop by teaspoonfuls 1 in. apart on ungreased baking sheets. Bake at 350º for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 7 dozen 2-inch cookies.
FRIENDS HOME
HOME
Email: marmac34@yahoo.com
