Cabbage Rolls
(adapted from this recipe)

1 head green cabbage

2 lbs ground beef (could use other ground meats)
1 egg
3 garlic cloves, minced
1 onion, chopped
1 tsp dry basil
1 tsp dry oregano
1/2 tsp garlic powder
1/2 of a head of cauliflower

1 large jar of tomato sauce (3-4 cups)

Grab a large pot and a metal steamer basket (like this dealy). Add water to the pot to reach the bottom of the steamer and bring the water to a boil. Cut the core out of the bottom of the cabbage and set it bottom-down in the steamer. Put a lid on it for 15 minutes. Remove the cabbage and set aside to cool.

In a frying pan, add the garlic, onions and herbs, sauté on med for 2-3 mins, remove from heat. Break the cauliflower into smaller pieces and whiz in a food processor until chopped fine like rice.

In a mixing bowl combine the meat, egg, onion mixture and cauliflower.

If the cabbage isn’t cool enough to handle run some cool water over it. Carefully separate twelve of the cabbage leaves, trying not to tear them. I find that I often have to cut out of a bit of the thick centre of the cabbage leaves to get them to roll nicely.

Spray a 9×13 inch pan with a bit of oil and spread a few big spoonfuls of tomato sauce on the bottom of the pan to keep the rolls from burning.

One at a time, roll about a half a cup of the meat mixture in each of the cabbage leaves, tucking in the sides to form a cute little bundle. Arrange the bundles in the pan seam-side down.

When all your bundles are in the pan, pour the remaining tomato sauce over the whole works. Cover the pan loosely with foil and bake in a 350 degree oven for an hour.

3 cups broccoli
3 cups macaroni
1 Tbsp margarine
1 can cream of celery soup
1/2 can milk
1/4 cup mayo
3 green onions, chopped
2 cups cheddar cheese, grated

Cook and drain the broccoli and the noodles. Toss the noodles with the margarine to prevent sticking.

In a medium saucepan, mix the can of soup, milk, mayo, and green onions. Heat through while stirring then add the cheddar cheese and stir until the cheese has melted into the sauce.

Mix the sauce with the noodles, then add the broccoli. Pour the mixture into a 9×13 casserole dish and bake at 350 degress for 15 minutes.

A favorite of Garfield and all members of my family! I don’t think much has to be said about Lasagna, most people have tried some form of it before. I like my lasagna with lots of cottage cheese and tomato flavors, but low on mean. I like it when my lasagna is firm enough to hold it’s shape and not slide around all goopy-like. This is a very versatile recipe, so I’ve listed some of the substitutions possible.

1 lb lean ground beef (or ground turkey, tofu, seitan, even spinach will do)
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes, undrained
1 6 oz can tomato paste
1-2 Tbsp fresh basil (or 1-2 tsp dry)
1-2 Tbsp fresh oregano (or 1-2 tsp dry)
3 cups mozzarella cheese, shredded
1 500ml (2 cup) tub of cottage cheese
1/4 cup parmesan cheese
1 egg
1-2 Tbsp fresh parsley, chopped
9 lasagna noodles

In a saucepan, fry the meat (or substitute) with the onion and garlic until cooked through (or brown). Add the tomatoes, tomato paste, basil, and oregano. Bring to a boil and simmer five minutes.

Meanwhile, cook the lasagna noodles as the package directs. Drain and rinse with cool water.

In a medium bowl, combine the three cheeses with the egg and parsley. Use only two cups of the mozzarella cheese, the other cup is for later.

Grease a 9×13 pan with a bit of cooking spray, and spread a few tablespoons of the tomato sauce on the bottom of the pan to prevent sticking. Place three of the noodles in the bottom of the pan, cutting the ends to fit if neccessary. Top with half of the cheese/egg mixture, then one third of the tomato sauce. Repeat the layers: 3 noodles, the rest of the cheese/egg mixture, and 1/3 of the sauce. Top with the last three noodles, then the remaining sauce, and finally sprinkle on the cup of mozzarella cheese you saved earlier.

Bake, uncovered, at 375 degrees for half an hour. Let it cool for about ten minutes before serving, that helps prevent it from being goopy when you cut it.

Yield: 12 servings

1 lb Potatoes, peeled and cut into 1-inch chunks
1 Green bell pepper, cored, seeded, and cut into 1-inch pieces
1 Red bell pepper, cored, seeded, and cut into 1-inch pieces
1 Medium onion, cut into 1-inch chunks
1/4 c Olive oil
Salt and freshly ground black pepper
1 lb Italian-style pork sausages

Preheat oven to 450 degrees.

Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd the veggies or they will not brown. Drizzle with the oil and sprinkle with salt and pepper to taste. Stir well.

Roast the vegetables, stirring once or twice, for 45 minutes.

Pierce each sausage in two or three places with a fork. Place the sausages on top of the vegetables. Bake for 15-30 minutes, or until the sausages and vegetables are cooked through. Serve hot.

1 c Water
1/2 t Salt
1 c Instant rice
1/4 c Butter
1/4 c Onion, chopped
1/4 c Celery, chopped
1 cn Cream of mushroom soup
1 cn Cream of celery soup
10 oz Broccoli, chopped
1/2 c American cheese, diced

Bring water and salt to a boil. Add rice; cover and remove from heat. Let
sit for five minutes. Melt butter in skillet; saute onion and celery until
tender. In large mixing bowl, combine rice, celery, and onion with
remaining ingredients. Pour into a greased 1 1/2 qt casserole. Bake at 350
degrees for one hour.

1 pk Stovetop cornbread stuffing
1 Onion, finely chopped
1 Green pepper, chopped
1 Tomato, chopped
1 cn Kidney beans, drained
1 cn Corn, drained
1/2 c Chili sauce
2 T Taco sauce
1 c Monterey jack cheese

Cook stovetop as directions instruct, set aside. Fry onion, pepper in oil.
Ass rest of ingredients, except cheese.
Preheat oven to 375 degrees.
Press stuffing into bottom of casserole dish.
Top with the pan ingredients.
Bake fifteen minutes, top with cheese and bake five more minutes.

6 oz Dry egg noodles
1/4 c Onion, chopped
1/2 c Celery, chopped
1 c Cheddar cheese, grated
1 cn Tuna
1/2 c Mayonaise
1/4 c Green pepper
1 t Salt
1 c Cream of celery soup
1/2 c Milk
1/2 c Peas

Cook and drain noodles. Combine noodles and rest of ingredients. Pour into
casserole dish and bake at 435 degrees for 20 minutes.