Author: sarah

Cabbage Soup

1 lb ground beef
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
2 cups diced potatoes
1 cup diced carrots
1 (28 ounce) can tomatoes
4 cups water
2 teaspoons salt (or 2 boullion cubes)
1/4 teaspoon pepper
1/2 teaspoon paprika
Dash cumin or rosemary or dill
2 cups shredded cabbage

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Brown hamburger, onion, celery, and peppers with salt and pepper to taste. Drain. Combine all ingredients except cabbage in large stockpot. Simmer 1 hour. Add cabbage and simmer 1 hour more.

Homemade Bread

2 cups lukewarm water
1 package (2 1/4 teaspoons) yeast
2/3 cup oil
1/6 cup brown sugar splenda (1/3 cup brown sugar may be substituted)
1 teaspoon salt
1 egg
3 cups white flour
3 cups whole wheat flour

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In bowl of kitchen aid mixer combine warm water and yeast. Let sit for 5 minutes. Add remaining ingredients and mix with a dough hook attachment for 6 minutes (or knead by hand 6 minutes). Will make a soft dough. Remove dough to a greased bowl and cover with plastic wrap and damp tea towel. Let dough rise 1 hour. Form dough into loaves and place in greased bread pans. Let rise 1 hour or until doubled. Bake at 350 degrees for 40-50 minutes.

Crawfish Etoufee

4 tablespoons butter
3 cups chopped onion
1 cup chopped green onion
1 cup chopped fresh parsley
2 teaspoons lemon juice
1 tablespoon soy sauce
2 teaspoons minced garlic
2 pounds crawfish tails, peeled
salt to taste
Hot sauce to taste (red hot or tabasco)

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In a large skillet melt the butter over medium heat. Saute the onions, green onions and parsley until the onions are transparent. Add the lemon juice, soy sauce, and garlic. Cook 10 minutes. Add the crawfish, salt and hot sauce. Reduce the heat and simmer, covered, for 30-45 minutes. Serve over rice or pasta.

Coconut Cake

1 (18 1/4 ounce) yellow cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces shredded coconut

Frosting:
2 unbeaten egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup
1/3 cup water
dash salt
1 teaspoon vanilla
1/2 cup coconut

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Make cake following package directions–substituting milk for water. Bake in two round cake pans for 20 minutes (or until a toothpick inserted in the center comes out clean). Remove cake from cake pans and cool slightly. Carefully cut each layer in two horizontally, so you are left with a 4 layers. Combine sour cream, sugar and coconut and spread evenly between the layers. Store cake in the refrigerator 2-3 days and then frost with seven minute frosting. Seven minute frosting: Combine all frosting ingredients except vanilla and coconut in the top of a double boiler. Place over boiling water and beat with an electric mixer for 7 minutes. Remove from heat and beat in vanilla. Frost cake and sprinkle with 1/2 cup coconut.

Bisquick Sausage Balls

1 lb sausage
2 cups shredded cheddar cheese
1/2 cup parmesan cheese
1/2 cup milk
1/2 teaspoon parsley flakes
3 cups bisquick

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Mix ingredients together and roll into balls. Bake at 350 degrees for 25 minutes.

Sour Cream Chicken Enchiladas

Corn tortillas
1 (4 ounce) can green chilies
1/2 cup minced onion
2 cups cooked chicken or turkey
1 cup sour cream
2 cups sharp cheddar cheese

Topping:
1 can cream of chicken soup
1 cup sour cream

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Mix chicken, chilies, onion, 1 cup sour cream and cheese together. Lightly fry corn tortillas one at a time in a non-stick pan using approx 1 teaspoon oil per tortilla. Fill fried tortillas with a scant 1/4 cup filling and roll up. Place enchiladas seam side down in a greased 9×13 baking dish. Combine topping ingredients and evenly pour over enchiladas. Bake at 350 degrees for 30 minutes.

Chad’s Stir Fry

8 ounces steak — sliced
1/4 cup soy sauce
16 ounces mixed vegetables, frozen
1 tablespoon cornstarch
1 cup water
3 cups cooked rice

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Combine soy sauce and meat. Toss and set aside. Preheat electric wok to 350 degrees. Add meat and soy sauce, tossing until meat is cooked. Add frozen vegetables and continue tossing until vegetables are no longer frozen and are heated through. Mix cornstarch with water. Add to wok; stirring and cooking until thickened. Serve over hot rice.

Chad & Sarah’s Wedding Punch

6 46 ounce cans pineapple juice
1 1/2 gallon ginger ale
6 6 ounce cans frozen lemonade

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Combine ingredients. This will make about three gallons of punch. It should all be refrigerated for several days before serving it as it should be very cold. After it has been mixed, just before serving, put it in buckets with a large block of ice in each bucket. Since there is no water in the punch it will not be diluted too much if the block of ice is large. Fill tall glasses three-fourths full of cold punch and fill the rest of the glass with orange sherbet. Since glasses often hold different amounts it might be wise to fill one of your tall glasses with the correct amount of punch and see how many of them could be filed from a quart of liquid. One gallon of punch will fill 16 average iced-tea glasses three fourths full so this recipe will serve about 50 glasses as the ice will melt and make a small amount more liquid.

Cavatini

Three of the following uncooked pastas:
1 cup rigatoni
1 cup mostaccioli
1/2 cup rotini
1/2 cup shell macaroni

1 pound ground beef or meatballs
1 medium onion–chopped
1/2 medium green pepper–chopped
3 ounces pepperoni slices
1 (26 1/2 ounce) can spaghetti sauce
1 cup ricotta cheese
8 ounces shredded mozzarella cheese
1/4 cup Parmesan cheese — grated

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Preheat oven to 350 degrees. Cook pastas according to package directions; drain well. While pasta is cooking, brown ground beef in skillet with onion and green pepper and drain well. If ground beef is not used, brown onion and green pepper in 1 tablespoon olive oil until onion is transparent. Stir in pepperoni and meatballs (if used). Cook just until heated through. Drain fat. Add spaghetti sauce and simmer 5 minutes. Arrange half of pasta in lightly greased 3 quart baking dish. Spoon on half of meat sauce. Spread ricotta over meat sauce and sprinkle with half the mozzarella cheese. Repeat layers, omitting ricotta. Top with Parmesan cheese. Bake, uncovered, 30 to 35 minutes.