Friday, May 17, 2013
Tuesday, May 14, 2013
Saturday, April 6, 2013
- Sprinkle water generously over the bottom of the oven, then cover the grime with enough baking soda that the surface is totally white.
- Sprinkle some more water over the top.
- Let the mixture set overnight.
- You can easily wipe up the grease the next morning because the grime will have loosened.
- When you have cleaned up the worst of the mess, dab a bit of liquid detergent or soap on a sponge, and wash the remaining residue from the oven.
- If this recipe doesn't work for you it is probably because you didn't use enough baking soda and/or water.
Friday, March 29, 2013
Monday, March 25, 2013
Saturday, March 23, 2013
Thursday, March 21, 2013
Monday, March 4, 2013
Tuesday, February 26, 2013
Saturday, February 23, 2013
- 1 medium head cabbage
- 1-1/2 cups chopped onion, divided
- 1 tablespoon butter
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 4 garlic cloves, minced
- 2 tablespoons brown sugar
- 1-1/2 teaspoons salt, divided
- 1 cup cooked rice
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 1/4 pound bulk Italian sausage
- 1/2 cup V8 juice, optional
- XKick-up the flavorDirectionsWith Johnsonville Italian Sausage.
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
- In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
- Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
- Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
- Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.
Nutritional Facts 1 serving (2 each) equals 499 calories, 21 g fat (8 g saturated fat), 85 mg cholesterol, 1,845 mg sodium, 49 g carbohydrate, 8 g fiber, 32 g protein.
Saturday, January 5, 2013
Combine flour, baking powder and salt; cut in shortening.
- Add 1-2 teaspoons orange zest to milk, stir.
Stir milk mixture into flour mixture with fork just until dough leaves sides of bowl, dough might be slightly sticky.
Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
Brush top with butter (I prefer to use soft butter and spread it).
Combine 1 teaspoons orange zest and sugar, stir to distribute the zest, mix in cinnamon; sprinkle evenly over dough.
Roll up, starting on long side.
Cut into 1/2 inch thick rounds.
Place rounds, with sides just touching, in greased 9" round pan.
Bake at 425°F for 18-20 minutes or until golden brown.
Remove from oven, cool for about 10 minutes and drizzle with glaze, serve warm.