Country Cabbage Rolls

Country Cabbage Rolls Straight From A Mennonite Kitchen - A Recipe You Don’t Wanna Miss

Ingredients

1 large savoy cabbage

2 pounds lean ground beef

2 medium to large onions

2 tablespoons canola or Bertolli olive oil .. or even butter is fine

1 cup white or brown rice. . . and 2 cups water3

Eggland’s Best eggs

1 1/2 teaspoons Morton salt

1 teaspoon pepper

2 cans tomato soup

2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8

1 can or small carton chicken broth

Remove the leaves from the cabbage, cutting away the tough part closest to the core.

Spray your large casserole or two small casserole dishes with cooking spray.

Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.

In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.

Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.

For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

Instructions

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.

CRACKER BARREL MEATLOAF

"I've made meatloaf for years but never thought it was memorable. This recipe is! I had my neighbors over for dinner (it makes a lot of meatloaf) and it was hit with everyone."

Cracker Barrel Meatloaf 😋

INGREDIENTS

2 pounds lean ground beef

1 small finely diced onion

1/2 cup finely diced bell pepper (optional)

1 1/2 sleeves of crushed Ritz crackers (48 crackers total)

4 oz. shredded sharp cheddar or Colby cheese

3 eggs

1/2 cup milk

1 tsp. salt

1/4 tsp. black pepper

For the topping:

1/2 to 3/4 cup ketchup

2 tbsp. brown sugar

1 tsp. mustard

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.

In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.

Add in the ground beef. Mix well just to combine. Do not over mix.

Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.

Bake at 350 degrees Fahrenheit for 30 minutes.

Remove from the oven and spread the topping over the meatloaf.

Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.

Let it cool for 15 minutes before serving.

Enjoy!

CHERRY PIE BOMBS

Cherry pie bombs are a delicious alternative to traditional cherry pies, and they’re perfect for those who want to have something a little different. The best part about these hand-held desserts is that you don’t need a lot of kitchen tools– they bake right in a muffin tin! 

Ingredients

Pie Bombs

▢1 can (8-count) Pillsbury Grand biscuits, not flaky layers

▢1 cup (255 g) cherry pie filling

▢½ cup (1 stick / 113g) unsalted butter, melted

Glaze

▢2 cups (250 g) confectioners' sugar

▢3-4 tablespoons whole milk, room temperature

Instructions

Remove the biscuits from the can and use your hand to peel and separate each into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.)

Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.

Use your fingers to pull sides together and pinch to seal. Roll into balls. Make sure the dough is the same thickness all around for even cooking.

Brush all sides of the bombs with the melted butter.

Working in batches, place the bombs into an air fryer basket about 2 inches apart.

Air fry at 330°F for 7-8 minutes, or until golden brown. Remove the pie bombs from the air fryer to let them cool slightly. As they are cooling, make the glaze.

To make the glaze, in a medium mixing bowl, combine the confectioners' sugar and milk. Whisk together until smooth. Add more milk to reach your desired consistency.

Dip or roll each cherry pie bomb in the glaze. Place them on a wire rack over a baking sheet.

Let the glaze firm up. Serve warm or at room temperature.

LASAGNA SOUP

Lasagna Soup

Ingredients:

1 pound ground beef

1 small onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 teaspoon ground thyme

2 teaspoons Italian seasoning

½ teaspoon salt

1 tablespoon brown sugar

A 32-ounce carton of chicken broth

2 (14.5 ounces) cans of petite diced tomatoes

15-ounce can of tomato sauce

2 cups broken lasagna noodles

½ cup Parmesan cheese grated

2 cups mozzarella cheese shredded

Instructions:

Brown and crumble the ground beef in a large saucepan with the onion, bell pepper, and other ingredients.

Stir in the garlic after cooking to ensure it doesn’t get burned.

The ground beef mixture should be drained of any excess grease. Place the ground beef back in the pot.

Add the thyme and Italian seasoning, salt brown sugar, and chicken broth. Dice tomatoes. Tomato sauce. Mix well and bring to a boil.

Reduce heat and cover the pot. Let it simmer gently for 20 minutes.

Stir in the lasagna noodles after 20 minutes. Stir. Stir. Let noodles simmer for about 10 minutes. Stir occasionally.

Finally, add Parmesan cheese.

Serve soup in bowls. Sprinkle with mozzarella cheese.

Homemade Jiffy Mix

Perfect Prime Rib Everytime

Perfect Prime Rib Everytime

Ingredients

1 (4 pound) prime rib roast

¼ cup unsalted butter, softened

1 tablespoon freshly ground black pepper

1 teaspoon herbes de Provence

kosher salt to taste

Directions

Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours.

Preheat an oven to 500 degrees F (260 degrees C).

Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.

Roast the 4-pound roast in the preheated oven for 20 minutes. (If your roast is larger or smaller than 4 pounds, see footnote to calculate cooking time.)

Turn oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours.

Remove roast from the oven, slice, and serve.

Follow Grandma's recipes   for more delicious recipes!

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Grandma's Southern-Style Chicken n' Dumplings

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

 

You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!

Category: Soup

Cuisine: American

Keyword: chicken n' dumplings

Servings: 8 servings

Calories Per Serving: 341 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

To Cook Chicken And Make Broth:

• 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
• 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
• Water to completely cover chicken in a large stockpot.

To Make The Dumplings:

• 1 cup all purpose flour
• 1 teaspoon salt
• 2 heaping Tablespoons vegetable shortening
• 1/2 cup HOT water
• 1/2 cup plus 2 Tablespoons all purpose flour

To finish soup:

• Two large chicken bouillon cubes
• 1 Tablespoon butter
• 1/4 cup water mixed with 2 Tablespoons flour
• Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)

Instructions

1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
7. Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)

Recipe Notes

If you are pressed for time, you can always start with store bought chicken broth (cook the chicken in water/drain, THEN use broth in pot), and can also use a pre-cooked rotisserie chicken to get the chicken from, BUT I prefer to make it the way I have posted it, as it is far less expensive... but, hey... whatever works, right?

Nutrition Facts

Grandma's Southern-Style Chicken n' Dumplings

Amount Per Serving (1 serving)

Calories 341Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 75mg25%

Sodium 435mg19%

Potassium 230mg7%

Carbohydrates 20g7%

Protein 20g40%

Vitamin A 1515IU30%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.