Cabbage Rolls

Cabbage Rolls

12 cabbage leaves

1 C cooked brown or white rice

1 egg, beaten or ¼ C egg substitute

¼ C milk

1 small onion, diced very fine

1 Lb. ground beef

Salt substitute to taste

4 cloves minced garlic

1 Tbsp garlic powder

1 Tbsp onion powder

Sauce:

1 (15 oz) can tomato sauce

3 Tbsp brown sugar

3 Tbsp lemon juice

3 Tbsp Worcestershire sauce

In a large pot bring a pot full of water to a rapid boil. Add cabbage leaves and cook for 3 minutes, drain and set aside to cool slightly. In a large bowl combine rice, egg, milk, onion, ground beef, and seasonings, mix well. Place some of the meat mixture in each cabbage leaf and roll up, tucking in ends and making them as tight as possible. Place rolls in a 9 x 13 inch baking pan. Mix together sauce ingredients and pour over the rolls. Cover tightly with aluminum foil. Bake at 350 degrees for 75 minutes.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

2 C. mayonnaise

1 (14oz) can  artichoke hearts (NOT marinated, just plain), drained and chopped

10 oz frozen chopped spinach, thawed and drained

1 1/2 cup grated parmesan cheese

1 cup shredded cheddar cheese

2 cloves minced garlic

Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

Baked Ham and Cheese Sliders and Coleslaw

Ham and Cheese Sliders

12 Hawaiian sweet dinner rolls

12 slices deli ham
12 small slices Swiss cheese
Mayonnaise as needed

Poppy seed sauce
1 Tbsp poppy seeds
1 1/2 Tbsp Dijon mustard
1/2 C butter, melted
1 Tbsp dried minced onion


Cut rolls in half and spread mayonnaise on both sides of the rolls. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish. In a bowl, mix together all of the sauce ingredients. Pour evenly over the sandwiches. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Serve warm.

 

Easy Coleslaw

1 bag prepared coleslaw mix

1/2 C mayonnaise

1 Tbsp. red wine vinegar

1 Tbsp sugar

Celery seeds to taste if desired

Combine last 3 or 4 ingredients and refrigerate covered until ready to use. Mix with shredded slaw just before serving.

Sausage Gravy

Sausage Gravy

1 lb. pork sausage

8 Tbsp. margarine

8 Tbsp. flour

Pepper to taste

3 C. milk – 4 C. milk

Cook sausage in a skillet until done. Add margarine and cook until melted. Add flour and pepper, stir until well blended. Gradually add the milk; using only as much as you need to make a nice gravy, stirring constantly. Bring to a slight boil and cook and stir until thickened to your preference. Serve over biscuits.