This week I would like to have you experience the wonderful tastes of Poland with two of my favorite Polish foods, Dill Pickle Soup and Stuffed Cabbage

There is a restaurant in Hamtramack Michigan calked 'The Polish Village".  They make a wonderful Dill Pickle Soup.  This recipe really comes close.  Enjoy.

Dill Pickle Soup

 Serves: Serves 6-8

Ingredients

• 5-1/2 cups chicken broth
• 1-3/4 pounds russet potatoes, peeled and quartered
• 2 cups chopped carrots (smaller dice)
• 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice*
• 1-1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon table salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon cayenne pepper

Garnish (optional)

• sliced dill pickles
• fresh dill
• black pepper

Directions

• In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.
• In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
• *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

Stuffed Cabbage

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins  (optional)
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
For the filling:
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you have placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Enjoy.
The Old Guy

Marshmallow Whipped Cheesecake

 

Marshmallow Whipped Cheesecake

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Enjoy
The Old Guy

Chicken Vegetable Bake

"

This was SO good!!" 4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix* and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 houror until potatoes are done and chicken juices run clear.
* I was out of Italian dressing mix, so I used Caesar dressing mix.It worked just fine and tasted really good. I added a little chicken broth too.

Enjoy.
The Old Guy

Pepper Jack Meat Loaf

Pepper Jack Meat Loaf

1 pound ground beef, turkey or chicken
1 cup celery, diced
½ cup onion, diced
1 cup oatmeal or crumbled saltine crackers
2 eggs
2 cups pepper jack cheese shredded ( or your favorite cheese)
¼ cup ketchup
1/8 teaspoon chili powder
Salt and pepper

Preheat oven to 400 degrees F. Grease a loaf pan.

Mix meat, celery, onion, oatmeal or crackers, eggs together well. Press half of the meat mixture into prepared loaf pan. Place cheese over meat mixture. Top with remaining meat mixture and press down to seal. Spread ketchup over top of meat loaf…sprinkle with chili powder ( or not), salt and pepper.

Bake, covered lightly with foil, for 30 minutes.

Increase oven temperature to 425 degrees F, remove cover and continue to bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean.
Let sit for 5 minutes then slice and serve.

Enjoy.
The Old Guy

Loaded Cauliflower Casserole

Great for Low Carbers

Just like mac and cheese without the pasta
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly. 

Enjoy.

The Old Guy

Vidalia Onion Bacon Pie

It’s the sweet season of Georgia-grown Vidalia onions. Squattier than their kin, onions labeled Vidalias are unique to Georgia and may only be grown in certain parts of a 20-county area in the southeastern part of the state. Due to the soil and the climate, the onions are sweeter even when raw, making them particularly suited to dishes with smoky and salty flavors. This also makes them great raw in salads.

Vidalia Onion Bacon Pie

• Yield 8 servings

Caramelized onions, bacon and cheese fill this hearty quiche.

Add 1/4 cup of chopped green onion to the filling to add a splash of green.

Ingredients

Crust:

Cooking spray

1/2 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

2 tablespoons butter

2 to 4 tablespoons ice water

Filling:

1 tablespoon butter

3 medium Vidalia or sweet onions, slivered

2 eggs

1/2 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus more for top

1 cup (4-ounces) shredded white Cheddar cheese

1/2 cup corn kernels, fresh or frozen

4 slices thick, smoky-style bacon, cooked and chopped

Instructions

1. To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray.
2. Place cornmeal, flour, baking powder and salt in the bowl of a food processor fitted with a pastry cutter blade; pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal.
3. Preheat oven to 350F.
4. To prepare filling, melt butter in a large skillet over medium-high heat. Add onions and sauté 30 minutes, stirring occasionally, until lightly browned. Drain if necessary.
5. Combine eggs, half-and-half, salt and pepper in a bowl. Whisk well. On bottom of pie, sprinkle half the shredded cheese. Top with corn kernels,  onions and bacon. Pour egg mixture over top. Top with remaining cheese and freshly ground black pepper.
6. Bake 40 minutes, until top is set and browned.

P.S.

Cut a thick slice of raw Vidalia Onion to put on your grilled hamburger too.  Yumm

Enjoy.
The Old Guy

Microwave Cookie for one

For those days you just want to make one cookie...

1 tbsp. butter, melted
1 tbsp. white sugar
1 tbsp. brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 c. flour
2 tbsp. chocolate chips

MICROWAVE 40-60 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie.

Asparagus (Photo credit: Livin' Spoonful)

It won't be long until spring is here, and one of my favorite vegetable to eat is asparagus. Asparagus offers a host of health benefits. It provides both anti-inflammatory phytonutrients as well as vital anti-oxidant nutrients like vitamin C, beta-carotene, vitamin E and more. Try one of these simple asparagus recipes and make it simple to get your nutrients in a easy and tasty way!

Simple Asparagus Saute

1/2 teaspoon salt, divided

1 pound fresh asparagus, woody ends removed

1 teaspoon olive oil

-- Coarsely ground black pepper

1 tablespoon finely grated lemon rind

1. Bring a large pot of water to a rolling boil. Add 1/4 teaspoon salt. Add asparagus; cook about 3 minutes. Plunge asparagus immediately into a large bowl of ice water. Drain.
2. Heat oil in a nonstick skillet. Add asparagus, remaining salt and black pepper; sauté 5 minutes. Sprinkle with lemon rind.

 Just as good cold as hot, this dish is great for a picnic or for lunch at work.

Cold Green Asparagus Soup

3 tablespoons butter

3/4 cup very finely chopped onion

1 pound green asparagus stalks, thinly sliced

1 1/2 cups cold water

1/2 cup heavy or whipping cream

-- salt

1. In a pot, melt butter over medium heat. Add onion and cook, stirring, until softened but not browned, about 5 minutes. Add asparagus and cook, stirring, until liquid is released, about 5 minutes.
2. Add water, increase heat to medium-high and bring to a gentle boil. Reduce heat and simmer until asparagus is tender, about 10 minutes.
3. In batches as necessary, transfer to blender (or use immersion blender in the pot) and purée until smooth, adding cream. Transfer to a bowl and season with salt to taste. Cover and refrigerate until chilled, about 6 hours.
4. Adjust seasoning. Ladle into chilled bowls.
Tip: Use only the tender green parts of the asparagus stems. Save the tips for another recipe.
Variation: You can garnish the soup with asparagus tips cooked in boiling salted water.

Potato Chip Schnitzel

I found this website on Facebook.  Interesting article and occasional recipes.  This is a good one for your passover dinner.

Enjoy.  The Old Guy

Sweet and Sour Pork and Chop Suey

Sweet and sour pork (Photo credit: Wikipedia)Your favorite Chinese Take-Out cooked at home.  Much healthier (no MSG), and really easy.  It is much more gooder. (lol)

Sweet and Sour Pork

1-1/2 pounds pork, cut in 1 inch chunks
1/2 teaspoon salt
1 egg, beaten
1/2 cup Bisquick
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon paprika
1 can pineapple tidbits, drain (save the liquid)
2 cups liquid (saved juice and water)
2 or 3 drops red food coloring (to make it look like the take out version. Could omit if desired)
1/4 cup soy sauce
1/4 cup vinegar
1 cup green pepper strips
1/2 cup onion, sliced
2 medium tomatoes, cut into chunks
Sprinkle pork with salt and coat with egg, then Bisquick.  Fry until brown.  Drain and set aside.  Combine sugar, cornstarch and paprika, 2 cups liquid, soy sauce and vinegar.  Cook until mixture boils, then boil 1 minute.  Mixture will get thick.  Add green pepper, and onion and cook until vegetables are tender, about 5 minutes.  Add pineapple and tomatoes and heat through.  Add pork and stir well.  Server over a bed of hot cooked rice.

Chop Suey

1-1/4 pounds chop suey meat
2 tablespoons shortening
1/2 teaspoon salt
Pepper to taste

Brown the above quickly in very hot pan, then add.....
1 cup celery, sliced
1 cup onion, coarsely chopped
1 can bean sprouts, drained
1 (4ounce can) sliced mushrooms juice and all

Gravy:
3 tablespoons cornstarch
1 cup cold water
1/4 cup soy sauce.

Cook meat and vegetables until tender.  Make gravy and add to meat mixture just before serving. Serve on a bed of cooked white rice or Chinese noodles.  Pass extra soy sauce.

Enjoy
The Old Guy

Potluck Lasagna and Pistachio Eclair Dessert

Raw Ground beef (Photo credit: Wikipedia)The following recipes came for a box I had marked 2005 recipes.  No matter the dates, these bothed tasted really good.

Potluck Lasagna

1 pound ground beef
1 can (14-1.2 ounces) Italian stewed tomatoes, cut up
1 can (6 ounces) tomato paste
1 tablespoon minced parsley ( 2 tablespoons dry)
1/2 teaspoon garlic, minced
2 large eggs
1-1/2 cups ricotta cheese
1-1/2 cups small-curd cotttage cheese

1 cup grated Parmesan cheese

1 teaspoon salt
1 teaspoon pepper
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese

In a large skillet, cook ground beef over medium heat until no longer pink; drain.  Stir in the tomatoes, tomato paste, parsley and garlic; remove from heat.  In a large bowl, combine the eggs, cheeses, salt and pepper.  Layer three noodles in a greased 9-inch x 13-inch x 2-inch baking dish.  Top with half the cottage cheese mixture, 1 cup mozarella cheese and half the meat sauce.  Repeat layers.

Cover and freeze up to 3 months. Or cover and bake at 375 degrees for 30 minutes.  Uncover; bake for 25-30 nminutes longer or until edges are bubbly.  Let stand for 10 minutes before cutting.
To cook frozen lasagna: Thaw in refrigeration overnight.  Bake as directed.

For Dessert: Pistachio Eclair Dessert                                       

Graham crackers (Photo credit: oskay)3 cups cold milk

1 package (3.4 ounce) instant pistachio pudding mix
1 package (3.4 ounce) instant french vanilla pudding mix
1 (8 ounce carton) Cool Whip, thawed
1 package (14.4 ounce) graham crackers
1 can (16 ounces) ready to use chocolate frosting.

In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in thawed Cool Whip.  In a 13-inch x 9-inch x 2-inch dish, layer a third of the graham crackers and half the pudding mix. Repeat layers. Top with remaining graham crackers.  Refrigerate at least 1 hour.  Spoon frosting into a microwave safe bowl.  Cover and microwave on high for 15-20 seconds or until softened, stirring once.  Spread over graham crackers.  Chill for at least 20 minutes or until frosting is set.

Enjoy
The Old Guy

Ham Crouquettes

Image by dklimke via FlickrIn an earlier post, I had a recipes for Bill Knapp's Escalloped Potatoes.  The following recipe is the perfect "go with"

Ham Croquettes

Ingredients


3 tablespoons butter

1/4 to 1/2 teaspoon curry powder

1/4 cup all-purpose flour

3/4 cup milk

2 to 3 teaspoons prepared mustard

1 teaspoon grated onion

2 cups coarsely ground fully cooked ham

2/3 cup dry bread crumbs

1 egg, beaten

2 tablespoons water

Oil for deep-fat frying



CHEESE SAUCE:

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

Dash pepper

1-1/4 cups milk

1/2 cup shredded cheddar cheese

1/2 cup shredded Swiss cheese

Directions

In a saucepan, melt butter; stir in curry powder and flour. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in mustard and onion; add ham and mix well. Cover and chill thoroughly.

With wet hands, shape mixture into 10 balls. Roll balls in bread crumbs; shape each into a cone. Whisk together egg and water. Dip cones into egg mixture; roll again in crumbs.

Heat oil in a deep-fat fryer to 375°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown. Drain on paper towels; keep warm.

For the cheese sauce, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Spoon over croquettes. Yield: 5 servings.

Enjoy.
The Old Guy

Tuna Zucchini Patties

I seem to be stuck on a tuna kick, but, with the Lenten season, this will be a good Friday dinner.



Tuna Zucchini Cakes


½ cup finely chopped onion

1 tablespoon butter

1 can (6-1/2 ounce) water-packed Tuna, drained and flaked

1 cup shredded zucchini

2 large eggs, lightly beaten

1/3 cup minced fresh parsley

1 teaspoon lemon juice

½ teaspoon salt

1 cup seasoned bread crumbs, divided

2 tablespoons canola oil



In a small saucepan, saute onion in butter until tender. Remove from heat. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and ½ cup bread crumbs. Stir until well combined. Shape into six ½ inch thick patties; coat with remaining bread crumbs.

In a large skillet, heat oil. Cook the patties for 3m minutes on each side or until golden brown.

Tuna Patties

Image by The Hamster Factor via FlickrI like salmon patties, but I hate picking the bones and cartilage from the canned Salmon. Sooooo.........How about Tuna Patties.  No bones to pick and after making this recipe, I found that I like it better than Salmon.

Tuna Patties
1 (16 ounce package) chicken flavored Stove Top Stuffing Mix
1 (10-3/4 ounce can) Campbell's Cream of Mushroom Soup (undiluted)
2 large eggs, beaten
1 (9 ounce can) Chicken of the Sea Tuna, drained (or use the large 6 ounce pouch)
2 tablespoons margarine
1/4 cup milk
1 can baby peas (optional)

Prepare Stove Top Stuffing Mix as directed on package.  Stir in 1/2 can soup, the eggs, and tuna.  Form into patties.  Heat margarine in fryng pan over medium heat.  Brown patties on both sides and heat through.
Heat remaining soup with the 1/4 cup milk and serve as a sauce. (I like a lot of sauce so I use an extra can of soup diluted with a 1/2 can water.) I like mixing a can of baby peas with the soup for my sauce. Serve with mashed potatoes and a salad for a complete, easy, and inexpensive lunch or dinner.

Enjoy
The Old Guy`

"Good For You" Meatballs

Image via WikipediaHere's a good way for the kids (and grown ups too) to eat their vegetables.

"Good For You" Meatballs

1 large egg
1/3 cup shredded carrot
2/3 cup shredded potato
1/3 cup shredded zucchini
1/4 cup finely chopped onion
1/2 cup quick-cooking oats
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef
1 can (10-3/4 ounce) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounce) condensed cream of chicken soup, undiluted
1-1/4 cup milk
Mashed potatoes, or cooked egg noodles, or rice

In a large bowl, combine first 8 ingredients. Crumble beef over mixture and mix well.  Shape into 1-1/2 inch balls.  In a large skillet, brown meatballs in oil in small batches; drain.  Transfer to a greased 9-inch x 13-inch x 2-inch baking dish.  In a large bowl, combine soups and milk; pour over meatballs.
Cover and bake at 350 degrees for 35-40 minutes or until bubbly.  Serve over mashed potatoes, or cooked egg noodles, or rice.  Add some crusty bread and a salad for a quick and inexpensive dinner or lunch.

Enjoy
The Old Guy

Hungarian Beef Short Ribs

Served over wide egg noodles, this is one of my favorite dinners.

Hungarian Beef Short Ribs

2-3 tablespoons vegetable oil
4 pounds bone-in beef short ribs
2 medium onions, sliced
1 can (15 ounces) tomatoe sauce
1 cup water
1/4 cup packed brown sugar
1/4 cup white vinegar
1-1/2 teaspoons salt
1-1/2 teaspoons ground mustard
1-1/2 teaspoons worcestershire sauce
1/4 teaspoon paprika
Cooked wide egg noodles

In a Dutch oven, heat oil over medium-high heat.  Brown on all sides.  Add onion; cook until onions are tender.  Combine all remaining ingredients except noodles; pour over ribs.  Reduce heat to simmer; cover and simmer until meat is tender, about 3 hours.  Thicken gravy if desired.  Serve over noodles.
Yield: 6-8 servings
Enjoy
The Old Guy

One Pot Spaghetti

Image via WikipediaYou make this recipe in one 3 Quart pot on top of the stove.  No other pans to dirty. Best of all it's fast and easy.
Enjoy
The Old Guy

One Pot Spaghetti

1-1/2 pounds ground beef (could use a 1 pound package)
1 small onion, chopped, or 2 tablespoons dried minced onion
1 teaspoon salt
1 clove garlic, pressed, or finely minced
1-1/2 teaspoons oregano
1 teaspoon chili powder (may omit if desired)
1 (6 ounce) can tomato paste
2-1/2 cups tomato juice
3-1/2 cups water
2 tablespoons (more or less) brown sugar
1 (8 ounce) package spaghetti (uncooked)

In a 3quart pot on top of the stove, add ground beef and brown until crumbly; drain.
Add minced onion, salt, garlic, oregano and chili powder and stir well.
Add tomato paste, tomato juice, water and brown sugar.  Stir well to combine.  Bring to boil.  Reduce heat and simmer 20-30 minutes.  Add uncooked spaghetti.  Stir, and cook uncovered, until spaghetti is tender and sauce is thick (about 20 minutes).  Stir occassionally during cooking to be sure spaghetti is not sticking together.  Add a little more water or tomato juice if necessary.
Serve with a salad and garlic bread for a complete and easy Italian meal.  Sprinkle spaghetti with grated parmesan cheese if desired.    

Lazy Cabbage Casserole

Image via WikipediaI learned how to cook from my Mom "long distance".  Both Mom and Dad worked.  When I got home from school, I would call Mom, and she would tell me what's for dinner and how to prepare it.
This is one of my "over the phone" recipes.  So easy even a 12 year old could make it, and it is really tasty.
Enjoy.
The Old Guy

Lazy Cabbage Casserole (Inside Out Cabbage Rolls)

1 pound ground beef
1 medium onion, chopped
1-can condensed Tomato Soup
1 soup can water
3 tablespoons uncooked regular rice (could use Minute Rice)
2 cups chopped cabbage
2-3 tablespoons brown sugar (taste the sauce, you may want to add alittle more brown sugar)
a squirt of lemon juice
a splash of white vinagar
Prehear oven to 350 degrees.  Generously butter a 9-inch x 13-inch baking dish (could use cooking spray).  Place chopped cabbage in the baking dish and set aside.
In a large skillet, lightly brown the ground beef and onion; drain well.  Add uncooked rice, and all remaining ingredients. Mix well and simmer for 10minutes.
Pour ground beef mixture over chopped cabbage.
DO NOT STIR.

Cover with allumium foil and bake 1-1/2 hours, or until cabbage and rice are tender.
Tastes like stuffed cabbage only without all the work.

Chicken Fiesta

Image via WikipediaI wrote a food column for my local newspaper for 6 years.  This was one of the recipes I received the most positive comments on.  It is fast and easy.
Enjoy
The Old Guy

Chicken Fiesta

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounce) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped (could use canned)
1/3 cup picante sauce
1 medium green pepper, chopped (omit if you don't have any)
1 small onion, chopped
2-3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup (4 ounces) shredded Colby cheese

In a largebowl, combine soups, tomatoes, picante sauce, green peppers, onion,
and chili powder.  In a greased 13-inch x 9-inch baking dish,layer half the tortilla strips, chicken, soup mixture and cheese.  Repeat layers.
Cover and bake at 350 degrees for40-50 minutes or until bubbly.
Will serve 6-8

Baked Beef Brisket

Image via WikipediaRosh Hashanah begins at sundown September 8th this year.  First day services are on the 9th.
I am sorry to admit that I am a High Holiday Jew, just as some Christians are Easter or Chistmas Christians. I go when I can. But I go on the high holy days.  I don't risk not being included in the "Book of Life" on Yom Kippur which follows on the 8th of September..  I do oberserve the anniversary of both my parents dealth by lighting a yahrzeit light or candle.  They burn for 24 hours to honor the deseased person. This is a special year for me as I have purchased for them in their honor. 2 bronze plates with their names on them to go on the Yahrzeit Board on the wall of the Temple,  along side some of our other family members. Thus accomplishing for me a promise I made to my dad.  That I would be his Yahrzeit.  I did it Dad!

And I beleive that being in a synagogue doesn't make you jewish any more then standing in a garage makes you a car.  It's what's in your heart! That said, here's my sister-in-law Linda's (she should rest in peace) recipe for beef brisket as taught to her and me by my mom. My Hungarian mom.
The best cook in the family as attested to by her sister-in-laws.
Enjoy
The OldGuy (I'm only 70)

Baked Breef Brisket
1 4-5 pound fresh beef brisket (not a corned beef Brisket0
4 or 5 roughly diced potatoes, peeled
Lawry;s Seasoning Salt
Garlic powder or granuals
Sweet Hungarian Paprika
1-envelope Lipton dry onion soup mix
2 cup beef broth (I like Swanson's)
4 or 5 peeled and chucked up carrots
3 or 4 stalks of celery
1 fresh sliced onion

Rub the brisket with a well sprinkled amount of the Lawry's, garlic salt or granulas, paprika on both sides and rub it in.  Place the brisket in the pan, resting on the celery ribs, onion and carrots fat side up.  Sprinkle with dry onion soup mix. surround with beef broth to cover half of the brisket.  Cover with foil and bake about 2 hours at 300 degrees. Then add potatoes chunks and some sliced carrot.  Cook 1 or more hours until potatoes, carrots and brisket is tender.  Let cool. Slice ACROSS the grain. after disguarding "fat cap".

Stain the juices and thicken if desired using a four slurrey.

If you don't want to use potatoes, use falfal ( roasted barley)

Happy 5771