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Grandma's Pigs in The Blanket
Submitted by: Cathie
(found in Corn Crib Cooking, 1987 - Peggy, Bolton MA)
1 small head cabbage
1/2 pound ground beef
1/4 cup uncooked rice
1 small chopped onion
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup fresh or canned tomatoes, with 1/8 teaspoon baking soda
Combine meat, rice, onion, salt and pepper; mix well. Boil cabbage whole in boiling water for a few minutes until soft enough to roll. Drain and cool. Place a small roll of meat mixture on each leaf and roll. Place in layers in heavy saucepan close together with open ends down. Sprinkle rolls with salt and pepper. Cover with tomatoes/baking soda. Cook slowly in covered pan about 1 hour or more. *You can add tomato puree to thicken sauce if wanted.

Boeuf Au Fromage
Submitted by: Cathie
(sent in by Barbara R. to a 1984 NC church cook book)
1 pound sirloin, sliced in 1/4 inch strips
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons peanut oil
2 tablespoons (1/4 stick) butter
1 cup beef stock
1 tablespoon sour cream
2 tablespoons Roquefort dressing
2 tablespoons grated Parmesan cheese
Coat beef strips with flour seasoned with salt and pepper; remove excess flour. Heat peanut oil and butter in skillet. Saute' strips of beef a few at a time on both sides. Remove beef from pan. Pour beef stock and sour cream into skillet and stir carefully. Remove from heat. Preheat broiler. Place beef and sauce into greased casserole and top with Roquefort dressing and Parmesan cheese. Broil until lightly brown.

Beef in Burgundy
Submitted by: Cathie
(sent in by Betty P. to a 1984 NC church cook book)
1 pound round steak
Flour, for coating
1/4 cup red wine vinegar
1/2 cup hearty Burgundy
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons Gravy Master
2 tablespoons vegetable oil
1/4 cup water
1/2 tablespoon minced dehydrated onion
1/4 teaspoon celery salt
1/8 teaspoon black pepper
1/4 teaspoon paprika
Cut meat into 1-inch cubes, coat with flour, then brown in oil in large pot. Add water, vinegar, wine and Gravy Master. Reduce heat to simmer, adding spices. Cook 2 hours until meat is tender. Serve over noodles.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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