Main dishes
Page 16
Submitted by Mom
- 3 lbs ground beef
- 1 cup minute rice
- 1/2 cup chopped onion
- 1 tsp salt and pepper
- 2 large cans tomato soup
- 1 head cabbage
- Mix all uncooked ingredients together except cabbage and soup.
- Boil water in a large pan. Add individual cabbage leaves to the water. Simmer until soft.
- Pour 1 can of tomato soup into a deep baking dish or pan (add water as instructed on soup can)
- Spoon ground beef mixture into cabbage and roll into a ball. Place each roll into pan. Cover with remaining tomato soup.
- Bake at 350 for 3 hours.
Published: Wednesday, June 8th, 2011
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Submitted by: Aunt Maureen
Jerk Chicken is perfect for grilling out on nice warm summer days. It is also good on a George Foreman grill when you need to pretend it's summer.
- 1 1/2 cups chopped scallions
- 2 cloves garlic chopped
- 1 jalapeno chile chopped (remove the seeds if you want less spice)
- 2 Tbs freshly squeezed lime juice
- 2 Tbs olive oil
- 2 Tbs light brown sugar
- 1 1/2 tsps ground allspice
- 1 tsp dried thyme
- 1/2 tsp of ground cinnamon
- 1 tsp of coarse salt
- 8 pieces bone in chicken skinned
- Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, salt and 2 tablespoons of water; blend until smooth. Set aside 1/4 cup for brushing.
- Place the chicken in a shallow dish; season all over with salt. Pour the remaining marinade over chicken; toss to coat. Cover; refrigerate, turning over once or twice, at least 2 hours or up to overnight.
- Heat grill to medium-high; oil the grates. Lift chicken from the marinade, letting excess drip off, place on the grill and cover. Cook turning occasionally, until chicken is blackened in spots, about 10 minutes.
- Move the chicken to a cooler part of the grill; brush with the reserved marinade. Grill, covered, until chicken is cooked through, about 10-15 min more. Serve
Published: Wednesday, June 8th, 2011
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- 2 cups bowtie pasta
- 1 can tuna, drained
- 1 cup Mayonnaise (or Miracle Whip)
- 1 cup broccoli, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tsp dill weed
- 1/2 tsp pepper
- Mix all ingredients.
- Chill overnight.
Published: Monday, May 23rd, 2011
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- 3 frozen uncooked shrimp, thawed and peeled
- 2 Tbsp parsley
- 2 Tbsp chopped shallots
- 2 Tbsp lemon juice
- 1 Tbsp white wine
- 12 oz. Fish (I use Tilapia)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 5 Tbsp bread crumbs
- 2 Tbsp butter
- Preheat oven to 350
- Food process shrimp, parsley, shallots, lemon juice, wine, salt, and pepper.
- Place mixture in small bowl with 3 Tbsp. bread crumbs.
- Pat fillets dry and place in greased 8x8 pan.
- Spoon stuffing mixture over fillets.
- Combine remaining breadcrumbs (2 Tbsp) with butter and sprinkle over filets.
- Bake at 350 for 20-25 minutes.
Published: Monday, May 23rd, 2011
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