CMT News

Stuffed Cabbage

1 large head of cabbage
1 1/2 pounds ground beef
1/2 cup cooked rice
1/2 t salt
1/8 t pepper
1 egg beaten
1/2 cup chopped onion
1/2 t cinnamon
1 can tomato soup
1 can (14.5 oz.) tomatoes

Tear leaves off cabbage and cook in boiling water until
wilted and flexible. Cool. Mix beef, rice, egg, onion, salt,
and pepper. Form a few Tbsp's of mixture into a cylinder,
then roll in a cabbage leaf. Secure with toothpicks.
Combine soup and tomatoes in a Dutch oven. Place
cabbage rolls in Dutch oven. Sprinkle with cinnamon.
Cover and simmer 1 1/2 hours.

Buffet Potatoes

2 lbs. frozen French Fries
salt to taste
1 large evaporated (Carnation) milk
2 cups grated sharp cheddar cheese
1 stick butter
Place frozen potatoes in a 9 x 13-inch casserole, Sprinkle salt
over potatoes. Pour milk over potatoes. Sprinkle cheese over top. Dot with butter. Cover with foil and bake at 400 for 40 minutes.

Baked Beans with Beef

1 lb. ground beef
1 large onion
3 cans pork and beans
1/2 bottle catsup
1/2 cup brown sugar
1 T Worcestershire sauce
1 T mustard

Brown ground beef with onion in a skillet. Add remaining
ingredients except beans. Put beans in a casserole dish;
add beef and remaining ingredients, then bake at 350 for
one hour.

Fruit Medley Dessert

1 can fruit cocktail
1 can pineapple chunks
1 can mandarin oranges
3 bananas, sliced and dipped in lemon juice
maraschino cheeries
3-oz. box instant lemon pudding

Mix all fruit, including juices together except drain cherries.
Sprinkle and stir in instant lemon pudding. (Do not prepare
pudding mix. Use dry mix). Make ahead of time. Refrigerate.