Ingredients

• 3 cups fresh cabbage, shredded
• 1 pound hamburger, sauted and drained
• 3/4 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic salt
• 10 1/2 oz. can of tomato soup
• 1 soup can of water
• 1 soup can of water
• 1 cup cooked rice
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 cup shredded Cheddar cheese

Directions

Shred cabbage and place in a greased 2 quart casserole. Mix in meat and onions. Then stir in rest of ingredients, except cheese. Stir the whole casserole well. Cover and bake at 350 degrees for one hour. Top with cheese before serving.

Ingredients

• 4 large cabbage leaves
• 1/4 pound ground beef
• 1/4 pound bulk pork sausage
• 1/4 cup chopped onion
• 1/2 cup cooked rice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 egg
• 1 cup tomato juice
• 2 Tablespoons brown sugar, optional

Directions

In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. In a medium skillet, brown beef, sausage and onion; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well. Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11 inch x 7 inch x 2 inch baking dish. Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350 for 50 minutes. Uncover and bake 10 minutes longer. Yield: 2 servings

Ingredients

• 1 medium eggplant, peeled and cut into 1-inch cubes
• 1 large sweet potato, peeled and cut into 1/2-inch slices
• 2 large baking potatoes, peeled and cut into 1/2-inch slices
• 1 head garlic, unpeeled and broken into cloves
• 2 medium yellow onions, peeled and cut into 4 wedges each
• 1 fennel bulb, trimmed and sliced into wedges
• 2 medium-large red bell peppers, seeded and cut into 1/2-inch strips
• 1/2 cup olive oil, divided
• Salt and freshly ground black pepper to taste
• 2 fresh rosemary sprigs or 1 tablespoon dried rosemary
• 2 medium zucchini cut into 1-inch chunks

Directions

* Heat oven to 400 degrees.

* While you are cutting up the other vegetables, sprinkle the eggplant cubes well with salt and place them in a colander to drain for 30 minutes. Pat the cubes dry with paper towels.

* Distribute all the vegetables except the zucchini evenly among two large-rimmed baking sheets. Drizzle each sheet with 1/4 cup olive oil, salt and pepper and half the rosemary. Mix well with your hands until all the vegetables are coated and then arrange in a single layer. Roast, shaking pans every 15 minutes, until vegetables are brown and tender, about 45 minutes. Switch the pans halfway through the roasting process for even browning.

* About 20 minutes before the vegetables are done, distribute the zucchini chunks among the baking sheets. Serve roasted vegetables warm or at room temperature.

Makes 8 side or 4 main dishes.

Ingredients

• 2 pounds carrots
• 4 tablespoons (1/2 stick) butter
• 1/2 cup beef broth
• 1 cup very dry champagne
• 2 tablespoons freshly squeezed lemon juice
• 11/2 tablespoons minced fresh dill weed or 11/2 teaspoons dried
• Thin slices of lemon and sprigs of fresh dill for garnish

Directions

Clean and scrape carrots. Slice into thin rounds. Melt the butter in a saucepan.

Saute carrots until they just begin to brown. Add the beef broth and champagne. Cover and cook over medium heat until just tender but still firm.

Remove the cover, turn up the heat to high, and cook until most of the liquid is cooked away. Remove from the heat. Add the lemon juice and dill. Toss well and serve. Garnish with thin slices of lemon and sprigs of fresh dill weed.

*Source: Clarion Ledger – Jackson, Ms

Ingredients

• 1 can cream style corn
• (if doubleing the recipe use 1 cream style and 1 whole kernel corn,drained)
• 1 box Jiffy corn bread mix
• 1 egg
• 1 egg
• 1/4 cup melted margarine
• 1 small can chopped green chiles

Directions

Mix altogether and spread in baking dish. Bake at 350 degrees for 35-45 minutes or till done

or

You can use 1 box Jiffy corn bread mix and 1 egg and enough cream style corn to make a batter. Drop it by spoonfulls into hot oil and you can still put cheese in them. (salt and pepper to taste)