CABBAGE ROLLS

Fran Ferguson

1. Put large head of cabbage into hot water.

2. Mix the following:

 

1 1/2 lbs. ground chuck       1 onion, chopped

1/2 lb. sausage               2 tsps. salt

3/4 cups rice                 1 tsp. pepper

2 eggs

 

3. Pull off cabbage leaves and roll 1/2 cup of mixture into each leaf to form a roll.

 

4. Put a layer in bottom of deep pot; then add a layer of sauerkraut. Continue to layer until all mixture is used. Top off with sauerkraut.

5. Pour a large can of tomato juice over rolls. (A little hot pepper may be used--optional).

6. Turn to medium-high to bring to full boil; then down to simmer and cook until sauce is thick, 5 to 6 hours.

BURRITO

Debbie Dobyns

1 large onion         1-7 oz. can green chili peppers

1/2 lb. mushrooms     1 can chopped black olives

1 green pepper        1 tsp.chili powder

2 carrots             1 tsp. oregano

4 zucchini            6 oz. shredded Monterey Jack cheese

2 tomatoes            6 oz. shredded cheddar cheese

2 cloves garlic       8" tortilla shells

 

Slice first 7 ingredients. Melt a little oleo in fry pan. Add each item as listed, except cheeses, and cook a couple of mins. between each item. Cook covered for 10 mins. and uncovered for 10 mins. more.

 

Put half of cheese in and mix. Pour into casserole; put the rest of cheese on top. Warm in oven and serve with tortilla shells. Use the shells to scoop out mixture and fold ends to eat.

 

McGEE SPECIAL

Patrica McGee

2 cans vegetarian vegetable soup

1 or 1 1/2 lbs. ground beef

1 soup can of water

 

Brown ground beef, while 2 cans of soup and 1 can of water are heating on the stove. Drain ground beef; stir ground beef into soup. Heat through and serve.

 

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