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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Recipes Committee of the Garden of Friendship by Valatine
|