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Recipes
Michelle's Cabbage Rolls
By Sophialuc
Core cabbage and boil until soft, pulling out leaves as they boil
- 1 lb ground beef to
- 1 cup rice (usually make 3-4 lbs)
- Salt (1 tsp/1 lb meat, generous)
- Pepper (1 tsp/1 lb meat, generous)
- Cinnamon (cover top of meat 1/2 tsp/lb)
- 4-5 heads of cabbage
- 3 big cans tomato juice
Crockpot Chicken and Stuffing
By Sophialuc
First put your chicken in the crock pot
- 4 thawed chicken breasts
- 6oz. package of Stove Top stuffing mix
- 1/2 cup sour cream
- 1 can of cream of chicken soup
Spinach Balls
By Sophialuc
Boil Spinach and drain well
- 4 Pkgs Chopped Spinach
- 4 Cups Herb Style Pepperidge Farm Stuffing
- 2 Large Onions - Chopped
- 8 Eggs
- 1 Cup Parmesan Cheese
- 1 1/2 Cups Melted Butter
- 1 TBSP Ground Thyme
- 2 Cloves Garlic - Minced
- Salt & Pepper to taste
Jennys Pasta
By Sophialuc
1. Brown Bacon well and add butter 2
- 1/4 c. fresh Taragon
- 1/2 c. Pepperonis
- 1/4 c. bacon
- 1 pt heavy cream
- 1/4 butter
- 2-3 c. Blanched Roma Tomatoes
- 1- 1 1/2 #(pound) Pasta Tubes
Fruit Dip
By Sophialuc
Beat together and serve with fruit
- 1 pkg philadelphia cream cheese
- 1 small jar of fluff
- 1 small tub of cool whip
- 1/4 cup powdered sugar
Penne D'Allessandria
By Sophialuc
1. Heat oven to 450°. Cut pepper quarters into 1/2 thick diagonal pieces
- INGREDIENTS
- 6 red bell peppers, quartered, seeds and stems discarded
- 6 tbsp. extra virgin olive oil
- Salt and freshly ground black peeper
- 1 lb. large white mushrooms, sliced
- 1/2 cup packed Italian parsley leaves
- One tbsp. fresh oregano leaves
- 1 tbsp. fresh thyme leaves stripped from stems
- 1 garlic cloves, coarsely chopped
- 1 LB Italian sausage sliced (removed from casings)
- 1 lb. Penne or other tubular pasta shape
- 1/4 cup reserved pasta cooking liquid
- Graded Parmigiano-Reggiano, to taste.
Perfect Pie Crust
By Sophialuc
Directions Dice the butter and return it to the refrigerator while you prepare the flour mixture
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Spinach Artichoke Pasta
By Sophialuc
In a large pot, melt 2 Tablespoons butter
- 6 Tablespoons Butter
- 4 cloves Garlic, Minced
- 2 bags Baby Spinach
- 2 cans Artichoke Hearts, Drained And Halved
- 3 Tablespoons Flour
- 3 cups Whole Milk
- 1/4 teaspoon Cayenne Pepper
- Salt And Pepper, to taste
- 1/2 cup Grated Parmesan Cheese
- 1 1/2 cups Mozzarella Or Monterey Jack Cheese, Grated
- 1/2 cup Low Sodium Chicken Broth (less Or More)
- 12 ounces Penne, Cooked Until Al Dente
- 1/2 cup Italian Panko Breadcrumbs
- Crushed Red Pepper, To Taste
Michelle's Dutch Oven Bread
By Sophialuc
Mix all together in bowl with spoon or spatula
- 1/4 tsp instant yeast
- 1 1/2 C water
- 3 C flour
- 1 1/2 tsp salt
- 2 tsp olive oil
Cucumber Salad (Pam Hartough) -2
By Sophialuc
cut cucumbers and mix with salt
- 4 cucumbers
- 2 tsp salt
- 1/2 C vinegar
- 1/4 C sugar
- 2 Tbs chopped dill
- 1/4 tsp white pepper