VEGETABLE RECIPE - 552
SPICY CABBAGE
1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese
Fry together first 7 ingredients after mixing them well together.
Fry in small amount of light oil.
When completed, remove from fire and set aside.
Mix the
next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside.
Shred cabbage, set aside; cut or grate cheese, set aside.
Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well.
In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese.
Repeat layer, ending with cheese.
Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees.
Makes 8 to 10
servings.
This will look like Italian lasagna.
Enjoy.
VEGETABLE RECIPE - 553
SUN DRIED TOMATOES WITH
BASIL & PASTA
8 oz. sun dried tomatoes, slivered
with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed, chopped
1/4 c. sliced Kalamata olives
(optional)
1 lb. pasta
Mix tomatoes, oil, garlic and basil.
Mash cheese into sauce.
Add olives.
Let sit at room temperature for about 3 hours.
Cook pasta.
Toss with sauce while pasta is hot.
VEGETABLE RECIPE - 554
BAKED
GARLIC
CHEESE
GRITS
1 c. uncooked grits
4 c. water
1 tbsp. salt
1/2 c. butter
1/2 lb. sharp cheese, grated
2 tbsp. Worcestershire sauce
2 or 2 shakes garlic powder
Cook grits in salted water; when done, add remaining ingredients.
Pour into greased casserole dish.
Bake in 350 degree oven for 20 minutes.
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