December 27, 2018

Lazy Man's Stuffed Cabbage Jewish Casserole

I like to call this "Jewish Casserole" in honor of one of my dear Jewish friends.  We go to a Jewish Food Festival each year, and one of my favorite items is the stuffed cabbage rolls.  They are savory, with a hint of sweet, and so dog gone delicious.

1 lb cooked ground beef
2 cups cooked brown rice
1 medium onion, chopped
2 tablespoons butter

1 egg

2 lbs cabbage, chopped

1 (8 ounce) can tomato sauce
¼ c. brown sugar (divided)
salt and pepper


Mix chopped beef, rice, onion, butter, and egg and 1/8 c. brown sugar.
Salt and pepper to taste.

Spray a 9x13 pan or casserole dish.

Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
Top with tomato sauce and sprinkle remaining brown sugar.

Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
Tastes just like stuffed cabbage without all the work.

May 3, 2018

Lovely Lemon & White Chocolate Raspberry Cake with Lemon Cream Cheese Frosting

Enough to make a huge sheet cake full!
  • 2 boxes lemon cake mix (plus ingredients on box)
  • 2 cup buttermilk
  • 2, 3 oz. package white chocolate pudding

  • 1 stick butter, softened
  • 8 oz. cream cheese (softened)
  • 4-5 cups powdered sugar
  • 4 TB lemon jello powder mix (dry) 
  • 1 TBS vanilla
  • 2 TB fresh lemon juice (more for more lemon flavor)
  • a few teaspoons lemon zest
  • White Chocolate Shavings from good white chocolate bar
  • Add a splash or two or milk to get desired consistency.
  • 2 c. raspberries
  1. Preheat oven to 350.
  2. Add lemon cake mix and pudding mix to a medium bowl.
  3. Add buttermilk plus the ingredients on the back of the cake mix box and beat until well combined.
  4. Pour into a greased 9x13 pan. Bake for 23-35 minutes. A toothpick should come out clean. Let cool.
  5. While cake is cooling make frosting.
  6. Cream together butter and cream cheese. Add powdered sugar, vanilla, jello mix, lemon juice, lemon zest and milk. Beat until smooth. 
  7. Frost cooled cake, and sprinkle with lemon zest and white chocolate shavings.  Top with raspberries.

October 3, 2017

Emily's Spring Vegetable Soup

Creamy, yet still light and delicious!

1/4 c butter
1 pound leeks, chopped and washed
1 onion, chopped
2 quarts water
3 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup uncooked long-grain rice
4 t salt
1/2 pound fresh spinach, rinsed and coarsely chopped
1 c heavy cream

Melt the butter in a large pot over medium heat.  Stir in the leeks and onion.  Cook until tender.  Pour water into the pot.  Add potatoes, carrots, asparagus and rice.  Season with salt.  Bring to boil.  Reduce heat and simmer for 30 minutes, until the vegetables are tender.  Stir in the spinach and heavy cream.  Continue cooking 5 minutes before serving.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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