Gramma's Cabbage Rolls

Gramma's Cabbage Rolls

1 head cabbage

6 serving size of long grain white rice, prepared and cooled

1 onion finely chopped

2 tbsp bacon grease or olive oil

1 lb lean ground beef

1 lb ground pork

1 large can of tomato juice 

Salt

Pepper

Cut out cabbage core. Fill bottom of large pot with water and bring to a boil. Add cabbage and boil covered until leaves come away from the center. As leaves come away place them in a strainer and continue boiling cabbage and removing leaves until all leaves have been removed. 

Cut out the hard center vein of each leaf and cut each leaf into 3 pieces. 

Save outside large leaves for later. 

I prefer to quarter the cabbage and remove the core and steam the cabbage quarters individually to loosen the leavers - works better for me but there does tend to be more waste of the cabbage this way. 

Heat bacon grease or olive oil in a skillet over medium heat. Sautée onion until softened. 

Add onions to cooled rice in a large mixing bowl along with ground beef, pork, salt and pepper. Mix well. 

Place a spoonful of mixture in cabbage leaf and roll, placing each roll in a casserole dish or baking pan. The amount of mixture for each leaf depends on the size of your cut cabbage leaves. 

Once finished pour tomato juice over cabbage rolls, making sure even coverage. Cover with a layer of saved outside leaves. 

Bake in a 300 degree oven for approximately 2 hours. Discard layer of leaves placed on top for cooking and serve. 

Pumpkin Muffins

Pumpkin Muffins

4 eggs

2 cups white sugar

1 1/2 cups oil

1 small can pumpkin

3 cups flour

1 tbsp cinnamon

2 tsp baking powder

2 tsp baking soda

1 tsp salt

Sprinkle of brown sugar

Beat eggs slightly, add sugar, oil and pumpkin and beat thoroughly. 

Add dry ingredients and mix until smooth. 

Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar. 

Bake in a 375 degree oven for 15 - 20 minutes.

Roasted Cauliflower Cheddar Cheese Soup

Roasted Cauliflower Cheddar Cheese Soup

1 head cauliflower, cut into florets

2 tbsp cooking oil

Salt to taste

Pepper to taste

1 tbsp cooking oil

1 onion, diced

2 cloves garlic, minced

1 tsp thyme

3 cups chicken broth

1 1/2 cups old cheddar cheese

1 cup milk

Salt to taste

Pepper to taste

Toss the cauliflower in first amount of oil with salt and pepper and arrange on a single layer on a baking sheet. Roast in a 400 degree oven until slightly golden, approximately 20 - 30 minutes. 

Heat second amount of oil in a large sauce pan over medium heat. Add onion and sautée until tender, approximately 6 minutes. Add garlic and thyme and sautée until fragrant, about a minute. 

Add the broth, deglaze the pan, add cauliflower, bring to a boil, reduce heat and simmer, covered for 20 minutes. 

Purée the soup until it reaches your desired consistency with a stick blender. 

Mix in the cheese and allow to melt while stirring. Add milk and season with salt and pepper to taste. 

Remove from heat and serve. 

Shepherd's Pie

Shephard's Pie

1 tbsp cooking oil

1 lb lean ground beef

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp salt

1/2 tsp pepper

1 can sliced mushrooms, drained 

1 tbsp dill

1 can cream of mushroom soup

1 tsp paprika

1/2 cup Parmesan cheese, grated

3 cups mashed potatoes

2 cups cheddar cheese, shredded

Heat oil in a large skillet over medium heat. Add ground beef and sautée until lightly browned. Add onion, garlic, mushrooms, salt and pepper and sautée until onion is softened. Remove from heat and mix in dill and mushroom soup. Turn into a lightly greased 2 quart casserole. 

Sprinkle with paprika and Parmesan cheese. Top with mashed potatoes and a layer of shredded cheese. 

Bake in a 350 degree oven for approximately 45 minutes or until cheese is melted and slightly golden. 

Caramelized Onion Flatbread

Caramelized Onion Flatbread

Flatbread, 13 x 10 inches in size

3 tbsp olive oil

1 tbsp butter

2 large red onions, sliced 1/4" thick

1 tsp dried thyme

1 tbsp honey

1 tbsp balsamic vinegar

1/2 pkg garlic herb spreadable cheese

Coat a baking sheet with nonstick cooking spray. Place flatbread on baking sheet and brush with 1 tbsp of the olive oil. Bake in a 425 degree oven for 5 minutes. 

In a large skillet heat remaining oilive oil over medium heat. Add butter, melt and add onions, thyme, salt and pepper to taste. Simmer 5 to 8 minutes. Stir in honey and vinegar. Cook 15 to 20 minutes or until Caramelized, stirring occasionally. Remove skillet from heat and cool slightly. 

Spread cheese over flat bread and cover with onion mixture. Cut into squares and serve. 

Beef Wellington

Beef Wellington

4 lbs whole beef tenderloin

2 tbsp butter

2 tbsp brandy

Salt

Pepper

1 lb mushrooms, finely chopped

4 tbsp butter

1/2 cup onions, finely chopped

2 cloves garlic, minced

1/2 cup dry sherry

1/2 cup parsley, minced

Salt 

Pepper

2 lbs puff pastry

1 egg, beaten

1 tbsp water

Preheat oven to 425 degrees. Tie heavy string at several points around the tenderloin to maintain it's shape while baking. Place on rack, fat side up, in a shallow roasting pan. Mix first amount of butter with brandy and spread over top and sides. Sprinkle with salt and pepper. Bake 30 minutes. 

Remove meat to a rack to cool. Let stand approximately 30 minutes. Remove string and pat dry. 

In a small skillet melt second amount of butter. Add mushrooms, onion, garlic, sherry and parsley. Cook until onion is tender and all liquid is absorbed. Salt and pepper to taste and let cool. 

On a lightly floured surface, roll out the pastry into a rectangle about 3/8" thick, at least 12 X 18 inches. Spread cooled mushroom mixture in the middle of the pastry, to cover the top and sides of the meat. Place meat top side down in middle of pastry. Wrap pastry around meat, moistening edges with water and seal seams and ends securely. Place on an ungreased baking sheet, seam side down. 

Let the Wellington stand at room temperature for 1 hour before baking. 

Mix beaten egg and water and brush over all pastry to ensure a high gloss. Bake the Wellington in a 400 degree oven for 35 - 45 minutes or until pastry is golden brown. 

Let stand 15 minutes before placing on a warmed serving platter. Carve the Wellington in 3/4" slices. 

Creamy Brussel Sprouts and Shallot Dip

Creamy Brussel Sprouts and Shallot Dip

2 tbsp olive oil, divided

2 1/2 cups Brussels sprouts, roughly chopped

1 shallot, chopped

2 cloves garlic, minced

1/2 cup sour cream

4 oz pkg cream cheese

1 cup mozeralla cheese, shredded

1/4 cup Parmesan cheese, grated + more for topping

1/4 tsp salt

1/4 tsp pepper

Heat an oven safe skillet over medium heat. Add 1 tbsp olive oil, shallot and garlic. Sautée 1 to 2 minutes. 

Add Brussels sprouts, salt and pepper and stir. Cook for 3 to 4 minutes until tender and slightly wilted and remove from heat. 

In a separate bowl mix together sour cream, cream cheese, mozeralla and Parmesan cheese, another pinch of salt and pepper and stir.  Add Brussel sprout mixture to bowl and stir until well combined. 

Use second tbsp of olive oil to slightly grease the oven proof skillet or casserole dish. Spoon mixture back into the skillet, sprinkle with Parmesan cheese and bake at 375 degrees for 11 - 13 minutes until hot and bubbly. 

Serve with veggies, crackers, bread or tortilla chips.