Recipes

Method

Lightly butter a 2-litre baking dish. Butter the bread, remove the crusts, then cut each slice into 2 triangles. Arrange triangles in layers in the dish, then sprinkle the sultanas in between layers. Don't put any sultanas on the top layer as they will burn.
Whisk together the eggs, egg yolks and caster sugar. Place both creams in a saucepan with the vanilla pod and seeds and bring to scalding point. Pour cream over the egg mixture and whisk lightly to combine. Strain mixture over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light and not stodgy.
Preheat the oven to 180°C.
Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.
Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden
Heat the marmalade in the microwave for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable. Remove pudding from oven and use a pastry brush to spread marmalade over top. Return to oven for 2-3 minutes, then serve immediately.

Lemon Sago Pudding

Ingredients:
* 1 cup sago
* 2 tbsp sugar
* grated lemon rind
* juice 2 lemons
* 4 cups of water
* 2 tbsp golden syrup or honey

Directions:
Mix all ingredients together, heat until the sago is clear. Pour into a mould let it cool down plase in your fridge until set.

Hedgehog Slice

Ingredients:
*250g plain biscuits, broken into small pieces
*1/2 a cup desiccated coconut
*1/2 cup caster sugar
*1/2 cup chopped pecan nuts
*1/4 cup of cocoa powder
*100g of dark chocolate, chopped
*100g of butter
*1 tablespoon golden syrup
*1 egg, lightly beaten
CHOCOLATE TOPPING
*200g dark chocolate, chopped
*50g unsalted butter, chopped

Directions:
1. Lightly grease an 18x28cm slice pan. Line base and two long slides with baking paper, extending paper 2cm above pan edge.
2. In a large bowl, combine biscuits, coconut, sugar, nuts and cocoa.
3. In a small saucepan, stir chocolate, butter and syrup together over low heat for 4-5 minutes until the mixture is well combined. Cool slightly. Add egg. Blend mixture into dry ingredients.
4. Press mixture firmly into prepared pan using a fork. Chill for 30 minutes until firm.
5. CHOCOLATE TOPPING
Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Spread over chilled slice. Chill for 45 minutes until set.
6. Using a hot knife, cut slab into squares. Store chilled in an airtight container.

Ingredients:
* 500g butter
* 500g soft dark brown sugar
* 9 eggs, well beaten
* 150ml brandy
* Pinch salt
* 500g currants
* 500g sultanas
* 250g raisins
* 250g citrus peel, finely chopped
* 110g almonds, chopped
* 250g fresh white breadcrumbs
* 250g plain flour
* 1 level teaspoon carbonate of soda
* ½ nutmeg, grated
* 1 level dessertspoon mixed spice
* 150ml brandy, to flame

Directions:
Place a large pot of water on the stove to boil.

Cream the butter and sugar, gradually adding the eggs and brandy. Stir in the currents, sultanas, raisins, citrus peel and almonds. Add the breadcrumbs, sifted flour, soda, grated nutmeg and spice. Mix well.

Soak a pudding cloth in water. Squeeze out the excess water and spread the cloth on the bench. Sprinkle liberally with flour. Put the pudding mixture in the centre of the cloth, draw up the sides and tie tightly. Make sure it is well sealed.

Place the pudding in the boiling water and cook for six hours on the day it is made. Remove from the water and hang in a cool, dry place for three hours.

On the day of serving, boil for three hours. Hang for 15-30 minutes, then remove the cloth and place the pudding on a serving platter.

To flame the pudding, gently warm the brandy in a small saucepan. Remove from the heat and light carefully with a match. Pour the flaming brandy over the pudding.
Serve with brandy butter and crème anglaise.

Ingredients:
* 8 oz chopped suet
* 1 heaped teaspoon mixed spice
* 1/2 teaspoon grated nutmeg
* 1/4 teaspoon ground cinnamon
* 4 oz self raising flour
* 1 lb soft brown sugar
* 8 oz white breadcrumbs
* 8 oz sultanas
* 8 oz raisins
* 20 oz currants
* 2 oz chopped almonds
* 2 oz mixed chopped peel
* zest of 1 orange and 1 lemon
* 1 apple peeled. cored, and finely chopped
* 4 standard eggs
* 10 fl.oz stout (eg Guiness, or use a porter type stout)
* 4 tablespoons rum (use a dark, well flavoured one)

Directions:
Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.
Mix in the fruit, mixed peel, nuts, chopped apple then the zest.

In a new bowl beat the eggs and add the stout and rum. Add to the dry
ingredients, and stir VERY well ( it is best to use a very large bowl).
Cover the bowl and leave overnight.
Grease 2, 2 pint pudding basins and pack the mixture into them.
Cover with greasproof paper and pudding cloths, tied on with string.
Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard.
To reheat for eating, steam for 2 hours

Blend butter and sugar, add rum slowly, and mix well.
Pack into moulds for serving and chill. Remove from
'fridge just before serving.

Ingredients:
* 1 whole chicken cut up into serving pieces
* 1/3 cup flour
* 1 teaspoon salt
* 1/2 teaspoon paprika
* 1/4 cup oil to saute
* 1 can ( 22 oz. ) lemon pie filling
* 1/2 cup water
* 1/4 cup soy sauce
* 1/4 cup cider vinegar

Directions:
Place flour and seasoning in bag and add chicken and shake bag to coat chicken pieces. Heat oil in heavy duty skillet and brown chicken on both sides. Arrange chicken in oblong baking pan. Combine pie filling, water, soy sauce and vinegar and pour over chicken. Bake 375F uncovered 45 minutes to 1 hour or chicken is tender. Garnish with lemon slices and chopped parsley. Serves 4 Serve over hot rice.

This recipe for Baked Lemon Chicken serves/makes 4.

Jim's Cincinnati Style Chili

Ingredients:
2 LB. Ground Chuck
1- 15 oz. can Tomato Sauce
1 C. Water
1 TBSP. Vinegar
1 TBSP. Worchestershire
1 TBSP. A-1 Sauce
2-1/2 TBSP. Chili Powder
1 TSP. Garlic Powder *
1 TSP. Onion Powder *
3/4 TSP. Cumin
1/2 TSP. Cinnamon
1/2 TSP. Allspice
1/2 TSP. Pepper
1 Bay Leaf
Ground Red Pepper, or other, to taste. (Don't add too much, you can always make it "hotter" at the table!)

Directions:
Combine all in pot. Blend well until meat is broken up in fine pieces.
Consistency will be like thick oatmeal. Turn on the heat, low. Cover and
cook slowly for at least an hour, stirring occassionally.

Cincinnati chili is traditionally served over cooked spaghetti (2-way), add
finely grated cheddar or colby on top (3-way), add onions (4-way), add chili
or kidney beans (5-way). Serve with oyster crackers and hot sauce for those
that like a little more "fire".

Put this chili on a hot dog with some mustard, diced onion, and shredded
cheese, and you have the famous "Coney Island".

Ingredients:
5 lbs. Swiss steak or other similar meat. Pork may be added, too, if desired. Cook the meat until very tender, (I use a pressure cooker - 50 to 60 min. at 10 PSI). Make the sauce while it's cooking.

Western sauce: (Double if you like it "extra saucy")
3 tb Butter or Marg.
1 c Catsup
1/4 c Lemon Juice
1/4 c Worchestershire
2 tb Vinegar
1 clove Garlic - pressed
1 med. Onion - minced
2-3 dashes Tobasco
1-1/2 tsp Chili Powder
2 tb Sugar
2 tsp Dry Mustard blended with 2 tb water

Directions:
Saute Garlic and Onion in butter or marg. Add all remaining. Stir and heat to boil. Cover and remove from heat.

Shred the meat in a large bowl, discarding the fat and other "yuckies". Pour on the sauce and stir. Gets even better after a night in the fridge and reheating. Serve on buns with choice of cole slaw or relish, or anything else that sounds good.

Ingredients:
1 3/4 Ounces Ham base, (2-#40 scoop)
2 Quarts Chicken stock
8 Ounces Yellow onion, diced
3 Ounces Margarine
2 Pounds Potatoes, cut to bite size
1-1/2 Teaspoons Black pepper
2 Cups Milk
3 Ounces Flour
3 Ounces Margarine

Directions:
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone.

In separate stock pot: melt first margarine measurement; add onion and sautee until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.

In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.

If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

Ingredients:
*2 pounds frozen hash brown shredded potatoes, thawed
*16 oz light sour cream
*1 can cream of chicken soup, undiluted, either regular or fat free
*3 tablespoons margarine (optional)
*2/3 to 1 cup chopped onion
*2-1/2 to 3 cups shredded cheddar, regular or light
* Salt and pepper to taste
* A couple handfuls of cheddar to sprinkle on top after baking (opt)

Directions:
Mix potatoes, sour cream, chicken soup, margarine and onion in a big bowl
until well blended. Add cheese and mix well. Pour into 9x13 greased pan.

Bake in preheated 350 degree oven about 45 minutes or until casserole is
heated through and cheese is melted. Remove from oven and sprinkle with more
cheese if you like.

Ingredients:
*1 cup Crescent rolls
*1 pound Sausage -- cooked and drained
*Fresh mushrooms -- sliced
*3/4 pound Monterey jack cheese grated
*6 Eggs -- beaten
*cup Cream of onion soup

Directions:
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with
sausage, mushrooms and half the cheese. Mix eggs with soup and pour over
casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350
for 1 hour. Note: For variation, you can use cooked, crumbled bacon or
bite-sized pieces of ham instead of sausage.

Ingredients:
*4 c. cold water
*½ tsp. sea salt (or reg. salt, of course)
*1 c. quick-cooking grits
*½ c. crumbled goat cheese
*½ c. chopped mushrooms
*½ c. chopped fresh spinach
*½ c. chopped onion
*1/8 tsp. black pepper
*1 egg
*2 tbsp. heavy cream
*Butter, softened

Directions:
Preheat oven to 350°. In large pot, bring water and salt to boil. Add grits, stir well, reduce heat and simmer about 5 minutes. Remove grits from heat and cool slightly. Add goat cheese, mushrooms, spinach, onion and pepper, stir well.

Butter inside of a 2-quart baking dish. Pour grits mixture into dish and bake until firm and golden brown, 30 to 40 minutes. Allow torte to cool completely before cutting.

From chef/owner Jimmy Gherardi of J's Fresh Seafood restaurant in Hyde Park, a suburb of Cincinnati.

Ingredients:
*1 lb. lean ground beef
*2 qts. water
*2 tsp Worcestershire sauce
*1 tbsp instant beef bullion
*2 tsp salt
*Fresh ground black peppercorns, about a ½ tsp
*2 hard boiled eggs, chopped
*Dry sherry to taste (optional)
*1 Tbsp vinegar
*8 paper-thin lemon slices
*1 large onion, finely-chopped
*14 oz. bottle catsup (= abt. 1.25 cups)
*10.5 oz can beef gravy
*1 Tbsp brown sugar
*Approx. 3/4 cup skillet-browned flour
(Stir the flour in a hot skillet until golden-brown, being careful not to burn the flour as this will give the soup a bad taste.)
*In a cheesecloth bag or tea ball:
*10 whole allspice
*10 whole cloves
*1 bay leaf

Directions:
Saute onion in soup pot using small amount of oil or margarine. Add 1.5 qts water, catsup, beef gravy, Worcestershire sauce, and ground beef. Stir well until beef has no lumps remaining, then bring to a boil. Reduce heat and simmer gently, stirring ocassionally.

In a separate bowl or cup, add 3/4 cup browned flour to the remaining 1/2 qt. water and stir until no lumps remain. Slowly add the flour/water mixture to the soup, stirring until soup thickens. Add beef bullion, lemon slices, salt, pepper, brown sugar, and vinegar. Place spice bag (or tea ball) in the soup and simmer 1.5 -2 hours.

After the soup has finished cooking, remove the spice bag/tea ball and add the crumbled hard boiled eggs, stirring in gently. Add sherry, if desired.

Ingredients:
*1½ c. sour cream
*1½ c. salsa
*Vegetable oil spray
*6 cups cooked rice, divided (use basic baked rice recipe)
*1 15-16 oz. can black beans, drained and rinsed
*3 c. shredded cheddar cheese, divided
*2 c. crushed tortilla chips

Directions:
In medium bowl, combine sour cream and salsa, set aside. Coat 13 x 9 baking
dish with cooking spray. Layer bottom of dish with 3 cups rice. Top with
half of sour cream mixture, then with 1½ c. cheddar. Add layer of beans,
remaining rice and remaining sour cream mixture. Bake at 350° for 15
minutes, remove from oven.

Mix remaining cheese with chips and sprinkle on lasagna. Return to oven and
bake 5 minutes, until cheese melts.

Ingredients:
*1 to 2 pounds trimmed chuck roast, cut into small pieces
*1 generous cup chopped onion
*1 generous teaspoon minced garlic
*1 can, 14.5 oz, diced tomatoes
*1 pound bag frozen soup vegetables
*10-16 oz. frozen mixed vegetables
*1 bay leaf (opt)
*1/2 teaspoon or so dry thyme
*2-4 cups vegetable juice (like V-8)
*5-6 cans, 14.5 oz ea. beef broth
*1 cup quick cooking barley or 1/2 cup quick cooking barley and 1/2 cup rice
*Salt and pepper to taste
*Water

Directions:
In a large pot, start browning the meat in a bit of olive oil. Or leave that
step out and add everything but barley, rice, salt and pepper.

Regarding the vegetable juice and broth, start out with the lower amount and
add more if you want. Bring to a boil and boil gently about 30 minutes or as
long as an hour (by then the meat will start to fall apart).

Remove bay leaf and season to taste, adding water or more broth if
necessary. Serves 8-10.

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees F. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Variations:
For a Pineapple Gooey Cake:
Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake:
Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake:
Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Ingredients:
*2 lb ground beef
*One 29-ounce can tomato sauce
*One 29-ounce can kidney beans (with liquid)
*One 29-ounce can pinto beans (with liquid)
*1 c diced onion (1 medium onion)
*1/2 c diced green chili (2 chilies)
*1/4 c diced celery (1 stalk)
*3 md tomatoes, chopped
*2 ts cumin powder
*3 tb chili powder
*1 1/2 ts black pepper
*2 ts salt
*2 c water

Directions:
Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.

Ingredients:
*2 pounds meat (ground chuck, ground round, or have roast
ground)
*2 medium eggs
*1 cup of bread crumbs
*1/2 cup of oatmeal(this is to make it moist)
*1 package Hidden Valley dry dressing mix
*1 can Hunts Meat Loaf Fixin's(can use tomato sauce if you
don't find this)
*Seasoned salt (season to taste if desired)
*Dash Worchesterchestire sauce (for flavour) I use 4 dashes

Directions:
Put in glass Pyrex 2 quart casserole and bake at 350 degrees for one hour. Take out and cool and serve

Lemon Icebox Pie

Ingredients:
*1/2 cup lemon juice
*3 egg yolks
*3 egg whites
*6 T. ganulated sugar
*1/4 t. cream of tartar
*1 can Eagle brand condensed milk
*1 8-inch pie crust

Directions:
Pour the lemon joice, egg yolks, and Eagle brand condensed milk in a bowl. Mix thoroughly. Set aside.

In another bowl, pour the egg whites. Add to this, 1/4 teaspoon cream of tarter. Add to this one tablespoon of granunated sugar. Mix well after adding sugar. Then add the second tablespoon mixing well after adding. Continue adding sugar and mixing well after each tablespoon is added. This is the meringue for your pie. Mix until whites stand in peaks. When this happens, turn off the mixer and set meringue mixture aside.

After setting aside meringue mixture, get your already cooked 8-inch pie crust. You may use a ready made graham cracker crust with this instead of the pastry crust. Pour the egg yolk and Eagle brand mixture into the crust. After you have done that, get a spoon and spoon out the meringue mixture on top of the egg yolk mixture. Be sure you cover the light yellow mixture all the way to the crust. After all the meringue mixture is on top of the light yellow mixture, then set the pie in a warm (350 degree) oven just long enough for the meringue to turn light golden brown. Check often. When the meringue turns light golden brown, remove pie and cool. Then set pie in refrigerator. Serve pie cool.

Tuna fish salad

Ingredients:
*1 8 ounce can Star Kist solid albacore tuna packed in water
*2 sticks celery if wanted. If you use them, chop them finely.
*1/4 cup mayonnaise or light mayonnaise.

Directions:
Mix thoroughly, put in small bowl. Cover and set in refrigerator overnight so that flavors blend. It is delicious the next day!

Serve on white bread or you can use a lettuce leaf and put a big dollop of tuna on the lettuce and serve it as a salad before lunch instead of the main course.

Quick and easy peach pie

Recipe by Lorraine: Serves 6

Ingredients:
*4 large cans peach slices, drained
*1 cup oatmeal, quick
*1/2 cup flour, * see note
*1/2 cup sugar, * see note
*1 stick of butter, not soft
*11/2 cups nuts, half & pieces (Walnuts)
Tapioca, * see note
*2 deep dish pie crust, * see note

Directions:
Pre heat oven to 400 with cookie sheet

TOPPING
Mix flour, 1/2 cup sugar & oatmeal with fork Add butter, cut in with pastry blender
Add nuts and mix with fork

Put peaches in pie shells Add topping
Put in oven on cookie sheet Bake at 400 for 35 to 55 min. Until the juice starts to bubble on the sides.

*Instead of 2 deep dish frozen pie shells, you can use 3 reg. frozen pie shells

Cherry pie

Recipe by Lorraine Serves 6

Ingredients:
*6 cans cherries
*11/2 cups sugar, 1/2 cup for topping
*1 cup oatmeal, quick
*1/2 cup/lour, * see note
*1/2 cup sugar, * see note
*1 stick of butter, not soft
*11/2 cups nuts, half & pieces (Walnuts)
*Tapioca, * see note
*2 deep dish pie crust, * see note

Directions:
Preheat oven to 400 with cookie sheet.

Drain cherries in colander.
Add 1 cup sugar to cherries and mix.

TOPPING
Mix flour, 1/2 cup sugar & oatmeal with fork. Add butter, cut with pastry blender.
Add nuts and mix with fork.

Put cherries in pie shells. Add topping.
Put in oven on cookie sheet.

Bake at 400 for 35 to 40 min. or when the juice starts to bubble, on the sides (could go to 50 min.)

Notes:
*Sprinkle tapioca on cherries & over bottom of pie shell

*Use only if you don’t have the original ingredients

*You can use bisquick instead of flour

*You can use brown sugar instead of reg. sugar

*Instead of 2 deep dish frozen pie shells, you can use 3 reg. frozen pie shells

HAMBURG GRAVY

Ingredients:
*2 or 3 lbs of hamburger .... (All depends on how much you want to make)
*2 cans Beef Gravy
*1 can mushrooms .... (Pieces and stems) or whole
*1 can stake sauce .... If you can find it, I sometimes have to skip this.....(It's not the kind of stake sauce you ask for when you have a stake in a restarent...it's more like a gravy, and comes in a very small can)
*2 can green beans

Directions:
Fry the hamburger, than put in the rest of the ingredients, and cook until heated through....
Put this on mash potatoes, and it's very, very tasty.

Busy Cooks Crock-pot Macaroni and Cheese

Ingredients:
*2 eggs
*1 12 oz. can evaporated milk
*1 1/2 cups milk
*1/2 lb. elbow macaroni
*4 cups shredded cheddar cheese
*1/2 tsp. salt
*1/4 tsp. white pepper
*1/2 tsp. onion powder(fresh onion minced optional)
*1/8 tsp. garlic powder

Directions:
Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat eggs with the fresh and evaporated milks. Stir in UNCOOKED macaroni and all of the shredded Cheddar cheese, salt and pepper, and onion and garlic powders; mix well. Pour into 4 quart crockpot. Cover cook on low for 5 to 6 hours. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6

*¼ cup lukewarm water
*1 cup scalded milk
*1 package of active dry or 1 cake yeast
*¼ cup granulated sugar
*2 egg yolks slightly beaten
*¼ cup (½ stick) butter
*1 teaspoon salt
*3.5 to 4 cups sifted all purpose flour

*12 tablespoons scalded light cream
*4 cups ground walnuts (packed)
*1.5 cups granulated sugar
*1 teaspoon salt
*1 teaspoon vanilla extract
*4 tablespoons butter
*4 tablespoons fresh bread crumbs
*2 egg whites

Onto warm water in small bowl, sprinkle dry yeast (use lukewarm water with cake yeast), stir until dissolved.
In big bowl, mix milk, sugar, butter, salt. Cool to lukewarm.
Add 2 cups of flour, beating well with a rubber spatula or a spoon. Beat in yeast, egg yolks, then enough of remaining flour to make soft dough.
Turn out dough onto lightly floured surface, cover with bowl, let stand 10 minutes. Knead dough until smooth and elastic (8 to 10 minutes).
Place dough in a lightly greased bowl, turn once to grease surface. Cover with a clean towel, let rise in warm place (about 85 F) till doubled, about 1.5 hours. When dough has doubled, punch it down, again let rise till doubled (45 minutes).
Meanwhile grease a round angel food cake pan (or two 9" by 5" by 3" loaf pans).
Filling and baking:

Into scalded light cream in small bowl, stir walnuts, sugar, vanilla. Melt butter in a saucepan, add crumbs, saute till golden, add nut mixture.
Beat egg whites till stiff, fold into nut mixture.
Punch down dough, on slightly floured surface roll into 32" by 18" rectangle. (If using 2 loaf pans, divide dough into halfs and roll into 16" by 9" rectangles.) With small spatula, spread on the filling, starting from short end. Roll up jelly-roll fashion, place loaf(s) in pan(s).
Let loaf(s) rise until almost doubled (30 to 40 minutes). Meanwhile start heating oven to 375 F. Brush the top of loaf(s) with melted butter and bake loaf(s) 30 to 40 min. or until sounding hollow when tapped with finger.
When potica is done, remove from pan(s), lay upside down on rack to cool completely (keep out of draft). Serve on board and slice at table.

The Recipe
2 ½ lb. ground beef
1 cup rice
1 ½ tsps. salt
¼ tsp. pepper
2 ¼ tsp. minced onion
1 large can tomato soup divided
1 pint sauerkraut

Directions:
Steam rice according to the directions on package. Mix rice with ground beef, salt, pepper and onion. Add 1/2 can tomato soup, diluted with equal amount of water. Place 1/3 cup of this mixture on a prepared cabbage leaf; roll up tightly and place side by side in a baking dish. Spread sauerkraut over the rolls; pour remaining soup and water mixture over them and bake for 1 ½ hours at 350 degrees. Makes 25 cabbage rolls.

To prepare cabbage leaves: Remove core, steam head in large kettle, remove leaves as they separate easily from the head, wilt them by further steaming for several minutes. Drain, cool slightly. Then place meat mixture on a leaf and roll up.

This recipe is for 25 cabbage rolls.

6 halves chicken breast
3 medium onions - sliced very thin and separated into rings
1 pint sour cream
2 -3 Tablespoons flour
6 cloves fresh garlic - peeled
2/3 Cup milk
1/2 teaaspoon salt
1/4 teaspoon black pepper
4 jalapeno peppers
1 Cup finely shredded NewYork Extra Sharp Cheddar

Brown the chicken breasts in a saute pan in about 3T. cooking oil, but do not cook them through. Place the chicken breasts in a single layer in the bottom of a 13" X 9" cake pan, set aside.
Cook, but do not brown, the sliced onions in the same oil used for the chicken breasts, adding a bit nore oil if needed. Layer onions over the top of the chicken breasts, set aside.
Put all other ingredients (except the cheese!) into the blender and liquify, till there are no chunks left. Pour this mixture over the top of the onions and chicken, use a spoon to spread it around and make sure you have all the onions and chicken covered.
Bake at 325º for approximately 40-50 minutes, until the sauce is setting up and the edges are golden brown.
Turn off the oven and add the shredded sharp cheddar to the top of the casserole, return to the oven for 10-15 minutes, until all the cheese is melted.
Remove from the oven and let it set for 5 - 10 minutes, serve with hard rolls over egg noodles.
*I use a spoon to dip off the fat in the corners of the casserole that comes from the melting cheese.

2 cups flour (sifted preferrably)
2 tbsp sugar (more to taste if you like)
1/2 tsp salt
2.5 tsp baking powder (not soda)
1 egg
2 tbsp melted/softened butter (must be soft/melted enough to mix in thoroughly)
1 cup milk (or til pourable..tends to be more than a cup for me)

Make sure your pan/skillet is heated to medium before you put the first batch in. Use your choice of margarine or butter to lighter coat the pan.

Never flip them until you see bubbles lightly throughout. If you flip too soon they are too fragile. If you flip after the bubbles pop you'll over do them. Remember that you should never REflip. Flip once, and then into the server plate they go. That's about it.