Kielbaska & Cabbage

Hi Jayne, here is how my mom taught me to make kielbaska & cabbage.

Cook fresh Kielbaska on hi heat in crock pot for about 3-4 hours. or in oven about 300 degrees for about 3 hours (Note: I am going to add a little apple juice in the crock pot before I add the Kielbaska) . Fresh kelby must be cooked well, because it is fresh, not smoked.

Cabbage: If you use fresh cabbage, shred like for cole slaw, cover with water in large pot & cook for about 3/4 to an hour on medium high heat until soft. Drain away water, put back into pot, add salt, pepper, browned onion, garlic (if you like), about 1/2 to 3/4 bottle of ketchup and about 3/4 cup orange or apple juice, and 1/4th cup brown sugar. Can add a peeled chopped couple of apples too if you like. Cook for about another 1/2 hour.
Then take cooked kielbaska and add to cabbage, cook about another 1/2 hour to let juices go through and serve.

Or if you want to use canned saurkraut, 2 large jars, or cans, rinsed and drained, then add salt, pepper, browned onion, garlic ketchup O.J. or apple juice and 1/4th cup of brown sugar. Cook about 1/2 hour and add your kielbaska & cook another 1/2 hour or so to let meat juices flavor the cabbage. You can add your smoked kielbaska the last 1/2 hour of cooking the cabbage as that just needs to warm up since its smoked it doesn't need to
cook like the fresh kelby.

Hope you enjoy! Pam

(from my patient, Greg H.)

Beef Tenderloin Giada's Way

Beef Tenderloin

Garlic Rub...

3 cloves garlic

2 t. cumin seeds

2 t. coriander seeds ground

1/4 t. kosher salt

1 t. black pepper

2 t. extra virgin olive oil

Oil the cookie sheet so it doesn't stick.

Bake 400 degrees for 30-35 mins.

Rest the meat before you cut it.

Sauce:

1 c. mayo

1/4 c. mascarpone cheese (at rm. temp)

1/3 c. fresh basil leaves

1 T. curry

1 tea. smoked paprika (powder)

kosher salt

black pepper

(by Giada)

Turkey Pannini Sandwiches

leftover turkey
pesto (instead of mayo)
cranberry Sauce
sourdough bread

butter & grill like a grilled cheese sandwich!

Yum (from Annette)

Tortilla Soup

TORTILLA SOUP

1 sm. onion
2 cloves garlic
(saute in oil)

1-1/2 cup shredded turkey or chicken
4 cups chicken broth
1 can Rotel tomatoes
1/2 t. salt
1/2 t. cumin
1 t. chili powder

Garnish with:
tostitos broken up
1 med ripe avocado
1/2 c. shredded mont jack cheese
chopped cilantro
lime wedges
sour cream

(From Annette)

Pecan Pie

Pecan Pie

9 inch pastry shell, unbaked (I use Pillsbury roll out)

Filling:

4 Eggs, beaten
1 Cup Sugar
1 Cup Dark Corn Syrup
1 Tablespoon Flour
1/2 Teaspoon Salt
3 Tablespoons Butter, melted
1 Cup whole Pecans (or more)
2 teaspoons vanilla

Preheat 350 degrees. Mix all ingredients and pour in shell. Bake 55-60 minutes.

(From Sandy W.)

Ginger Snap Recipe

Ginger Snaps (from the other Annette) :)

Cook Time: 10 minutes
Ingredients:

* 2 3/4 cups self-rising flour
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1 teaspoon ginger
* 1/4 teaspoon cloves
* 1 cup brown sugar, packed
* 3/4 cup margarine or butter, softened
* 1 egg
* 1/4 cup light molasses

Preparation:
Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy. Stir in flour mixture just until blended. Chill for 2 hours or more. Preheat oven to 375 degrees.

Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set.


Makes 8 dozen cookies.

Pineapple Cheese Casserole

PINEAPPLE CHEESE CASSEROLE (from my patient, Patty N. She serves at Thanksgiving)


1 20oz can chunk pineapple (drained)

3 tbsp pineapple juice

½ cup sugar

3 tbsp flour

1 cup shredded cheddar cheese

¼ cup melted butter

½ cup Ritz cracker crumbs


Drain pineapple reserving 3 tbsp juice. Combine chunks, juice, flour, sugar and cheese. Spoon mixture into greased 1 quart or 8x8 casserole dish. Combine butter and cracker crumbs. Stir well, spread over pineapple mixture. Bake at 350 for 20 to 30 minutes until brown.



**Note: If you like more of the topping, you can use more cracker crumbs and melted butter. I usually double the amount of cracker crumbs and melted butter.

Chicken Noodle Soup

Chicken Noodle Soup

(No fail-supposedly, I failed last time-... from my patient, Jo) When I master this one, she'll tell me her beef soup recipe!)

Big Pot with Water (and maybe a chicken boulion cube)

One big Chicken Breast (with the skin and bones) -never frozen!

1 (big) Onion cut up.

2 stalks of Celery (cut up with the whole leaves, too)

Salt & Pepper

A couple of Tablespoons of fresh Parsley cut up.

Cook until chicken done. Take out the chicken and de-bone and take off skin and discard. Put the chicken meat back in the pot.

Add small soup pasta (orzo or small round). You can put right in the soup and don't have to cook separately, but you can if you want.

Do NOT make ahead of time and freeze it. Eat it all or give the rest away.

Top with Parmesan cheese on each bowl before serving!

Orzo Salad

Orzo Salad

1/2 - 3/4 bag of Orzo (Kroger Private Selection) cook 6 minutes.
Sundried Tomatoes 3/4 jar -chopped w/ a little oil.
Green Pepper
Yellow Pepper
Red Pepper (1/2-3/4 of them all chopped)
Frozen Peas (1/3 box Thaw. Drain in collindar. Cold. Not cooked.
Fresh Basil. (Rinse dry, roll, chop 3/4 of container)
Black Olives. -small can sliced.
Blue or Goat cheese
Mont. Jack cheese -cut in small cubes.

Salt. Pepper
Olive oil... enough to coat the pasta.
1 T. Balsamic Vinegar

Cover. Refrigerate and chill before serving.

(From Meg)

Soup- Tortellini

Tortellini Soup Recipe:



2 tablespoons butter

6 - 8 cloves garlic, chopped

1/2 cup chopped onion

4 cups chicken broth

2 cups water

9 ounces fresh or frozen cheese tortellini

14 1/2 ounces canned diced tomatoes (with their liquid)

10 ounces fresh spinach, washed and stemmed, coarsely chopped

8 - 10 basil leaves, coarsely chopped

Salt & pepper to taste

Parmesan cheese



Melt the butter over medium heat. Add the garlic and onion and saute 2 - 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender (don't overcook pasta).

Stir in the spinach and basil and cook until wilted, 1 - 2 minutes.

Sprinkle with parmesan cheese when serving.

Enjoy!
I usually serve the soup with warm crusty bread.

(Patty H.)

Dessert- Butterscotch Haystacks

Butterscotch Haystacks

1 c. butterscotch chips
1/2 c. peanut butter
1/2 c. peanuts
2 c. LaChoy chow mein noodles

Heat the peanut butter & butterscotch chips on 50% power in microwave for 3-5 min. Stir, then add noodles and peanuts. Drop by teaspoonfuls onto wax paper. Let them harden and eat 'em all up!

Dessert- Fruit Pie

Dessert- Fruit Pie

Chocolate chip cookie doe (Pillsbury in fridge section)
Bake in 12 inch pizza pan. Bake 350' until brown. (8-10 min)

Mix:
8 oz. cream cheese
1/3 c. sugar
1 tsp. vanilla
Spread this over the cooled cookie.

Make pretty: cut strawberries, kiwi, bananas, mandarin oranges.
Cover with peach or apricot preserves. (or Apple Jelly)

Dessert- Chocolate Sheet Cake

Chocolate Sheet Cake

Cake:
2 c. flour
2 c. sugar
3-1/2 Tbsp. cocoa
1/2 c. buttermilk (or 1/2 c. milk & 1 T. vinegar)
1 tsp. baking soda
2 sticks butter
1 c. water
2 eggs
1 tsp. vanilla

Frosting:
1/3 c. milk
1 stick butter
3-1/2 Tbsp. cocoa
1 # powdered sugar
1 teas. vanilla
1/2 c. nuts (nut topping)

Mix flour, sugar, cocoa, set aside. Mix buttermilk, soda & set aside. Bring butter & water to boil. Add to flour mixture. Add eggs & vanilla. Add buttermilk mixture. Mix all and pour into greased cookie sheet. Bake 400' for 20 min.

Start frosting 15 min. after cake cooking. 1/3 c. milk, 1 stick butter, 3-1/2 T. cocoa (hot but not boiled). Add 1 # box powdered sugar, 1 tsp. vanilla and optional nut topping. Spread over hot cake.

From Sandy Woodmansee, but I'd sure love to take credit for this one! :)

Dessert- Chocolate Eclair

Chocolate Eclair

** MUST MAKE THE DAY BEFORE. DO NOT COVER**

9x13 pan.

Graham crackers.
1 can chocolate frosting

1- 8 oz. cool whip
2 boxes french vanilla pudding (instant)
2 cups milk

Mix the pudding with the milk. Mix the cool whip in it.
Layer the Graham crackers. 1/2 of the pudding/cool whip mixture. Graham crackers, the rest of the pudding/cool whip mixture. Graham crackers. Spread 1 can chocolate frosting on top.
In fridge. Do not cover.

 Microwave the can of frosting in 30 second intervals until it is melted and runny.  Try not to overheat it, as it will get a little grainy if you do.  Don't worry about it too much, it'll still be so delicious you'll wonder if you really have to share it.
- Pour the melted frosting onto the top layer of pudding.

Excellent. From Pepita Straight

Dessert- All in One Bars

Dessert- All in One Bars

1/4 # oleo
1-1/2 c. graham cracker crumbs
1 c. coconut
1 (6 oz) pkg. chocolate chips
1 (6 oz) pkg. butterscotch chips
1 c. nuts (optional)
1 can Eagle Brand milk.

Melt oleo in 9x13 cake pan at 350'. Sprinkle the following in layers over melted oleo. Graham crackers, coconut, chocolate & butterscotch chips. Nuts and then pour the Eagle Brand milk in thin streams over ingredients evenly.
Bake 325' for 25 mins.

Good... real sweet!

Dessert- Chocolate Banana Bread

Chocolate Banana Bread

1-1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
2 bananas, mashed
1/4 c. butter -melted & cooled
1 egg
2 Tbsp. milk
1/2 c. chocolate chips
1/4 c. chopped walnuts

In small bowl, combine flour, baking powder and salt. Set aside. In large bowl combine sugar, banana, butter, egg and milk. Beat well. Add flour mixture. Stir in chocolate chips and nuts. Spread into greased loaf pan. Bake at 350' for 65 min. Cool and remove from pan.

Hope you like it!!
From Pepita Straight a long time ago!

Dessert- No bake Cookies

No bake Cookies

1 stick butter
2 c. sugar
1/3 c. cocoa
1/2 c. milk

Cook med. high. Bring to roaring boil. Let boil for 1 min.
Remove from heat and...

Add:
3 c. oatmeal
1/2 c. peanut butter
1 teas. vanilla

Put on wax paper or aluminum foil.

Sloppy Joes

Sloppy Joes

3# gr. beef
1 lg. onion
1- 12 oz. chili sauce
1- 14 oz. ketchup
4 T. flour
2 T. sugar
2 T. dry mustard (or reg)
2 T. vinegar- white

Brown meat & onion. Add chili sauce and ketchup. (Mix flour, sugar, mustard, vinegar). Stir well. Add to rest and cook until done. (If there is too much grease add 1/2 c. cornflakes.)

From the Woodmansees. So good!

Patty's Chicken Casserole

Patty H. Chicken Casserole

6 boneless chicken breasts. (stove boiled or oven w/ water 1-1/2 covered) cut up in chunks.
2 cans cr. of mushroom soup (or 1 cr. of chicken)
1 c. mayo (or lowfat)
1 tea. lemon juice
1 big bag or 2 boxes Broccoli (chopped frozen...defrost, don't cook)
1 can mushrooms
2 c. grated cheese (colby & mont. jack)
Paprika & 1/3 c. bread crumbs w/ butter.

Bottom of pan place broccoli, toss chicken over broccoli.
Mix soup, mayo, lemon juice & can of mushrooms).
Spread over chicken. Spread cheese on top. Paprika & 1/3 c. bread crumbs w/ butter.

Bake 350' 30-40 min. (10 more min. if made ahead of time in fridge.)
Cover for half the time w/ foil.
9x13 pan.

Patty H. made this when Vic passed away. We all loved it so much!

Stuffed Cabbage

From my patient, Pat Quint's Mom.

Stuffed Cabbage

1# ground beef
1# ground pork
1-1/2 tsp. salt
1/2 tsp. pepper
2/3 c. uncooked rice (not sure-try it and see)
1 egg
1 lg. onion-chopped
3 Tbs. shortening
1 lg. head cabbage
1 can saurkraut
1 No. 2 can tomato juice (lg. can)

1. Core cabbage & place in boiling salted water- enough to cover. Remove leaves as they soften.
2. Brown onion in shortening.
3. Add onions to meat, seasonings and rice & beaten egg... Mix well.
4. Place a Tbs. or so of met mixture on each cabbage leaf and roll up-tuck in edges.
5. Place layer of saurkraut in bottom of pot.
6. Next layer cabbage rolls- repeat layers
7. Can chop leftover cabbage & place on top.
8. Pour tomato juice over the cabbage rolls & fill pot with water until 1/2 - 2/3 full.
9. Cover & cook slowly 1-1/2 -2 hrs. or until rice is tender.
10. Can pour sour cream on top & cook 5 min. more.

Serves about 8 people.
Enjoy!!

Casserole- Stuffed Green Pepper

Casserole Stuffed Green Pepper

2# ground sirloin
onion
2 green peppers, chopped.
1 big can crushed tomatoes
1 sm. tomato paste
1 (pop can size) V-8 juice
Cooked rice. (2 cups + 2 cups water... cook first)
Seasonings: worshishire, garlic, salt, pepper, Italian seasongs.

Serve over mashed potatoes

From my patient, Katie Fucinari.