Stuffed Cabbage
2 lbs chopped meat
1 cabbage with large leaves
Boil cabbage to soften for a few minutes, take out of water and separate leaves. Mix chopped meat with egg, breadcrumbs, salt, some grated onion. In large pot, with a little water, put sliced onions, 1/2 tomato cut up, juice of one lemon. sugar to taste. Cook this sauce 5 minutes. Put chopped meat mixture in each leaf and roll up. Put finished stuffed cabbages into pot. Pour over all a can of tomato soup. Cook slowly for about 2 hours or more. Taste to see if it needs any more salt or sugar. Can be baked in the oven in a casserole to brown, or to warm up.
Salmon Croquettes
Large Can Salmon (pink)
1 Egg
1/2 Grated Onion
Bread Crumbs
Drain juice from Salmon; add egg & grated onion; add enough bread crumbs to hold them together; mix well; form into patties and put into refrigerator for a few hours; then fry in oil or crisco or butter (I use oil)
Serve with spaghetti or elbow macaroni. ENJOY!
Baked Pork Chops
Brown chops in frying pan; place in large pyrex dish;
Make sauce of: 1 can tomato sauce, 1/2 can of water, 1/3 cup diced celery, 2 tablespoons of brown sugar, juice from 1/2 lemon, 1/2 teaspoon dry mustard, 1/2 teaspoon salt
Pour over chops to cover and bake 1 1/2 hours 350 degree oven
French Chicken for 4
1/2 bunch carrots; 2 stalks celery; 1/2 pound mushrooms; 1/2 can tomato paste; 1/2 cup sherry; 1 1/2 cups soup stock; 2 cans whole potatoes; 2 chickens in serving pieces (legs and thighs); 1 tablespoon flour (for thickening);
Brown chicken in butter in large roasting pan; Pour wine over browned chicken; remove chicken from pan and add all vegetables; cook 6 minutes, then stir in tomato paste and add soup; stir in thickening; stir until it boils ; turn off stove and then spread chicken over vegies and season
Bake in oven 1 1/2 hours basting often
Turkey with Stuffing
For 12 people; a 12 LB TURKEY or 1 LB PER PERSON; Defrost and take out giblets; wash and salt insides; GIBLETS can be cooked in salted water, then chopped to be used in the stuffing or the gravy (not the liver)
Stuffing: Use rolls or challah bread for a 12 lb turkey 8 large rolls, 3 large onions diced; sauté celery and onions in butter, olio or fat until tender. In chopping bowl, chop up rolls (or bread), add sauteed onions and celery; add salt, 2 eggs, and mix well; put back into frying pan to brown a little. Stuff into neck opening and cavity of turkey (don’t put stuffing in turkey until ready to roast the turkey–keep in bowl until ready to use–never put stuffing into the turkey before time. Roast turkey in 350 degree oven for 4 to 5 hours; put fat, salt, paprika on turkey and cover completely with foil; keep foil on until turkey is almost done, then remove to brown. Make gravy from drippings in pan. Enjoy!
Peach Cake (or Apple or Blueberry)
Grease and flour 10″ spring form; cream together 1/4 lb melted butter, 3/4 cup sugar; add 1 cup flour, 1 teaspoon baking powder, 2 beaten eggs, 1 teaspoon vanilla;
Spread mixture over bottom of pan; drain the sliced peaches (canned peaches in water or in its own juice) and put on top. Bake 1 hour at 350 degrees.
Banana Cake
1 1/4 cups sugar; 1/4 lb. butter; 2 eggs; 1 teaspoon baking soda; 1 cup mashed bananas; 1 1/2 cups flour; 1 teaspoon vanilla; 1/4 teaspoon salt
Cream butter and sugar; add eggs beaten very light and add baking soda; beat well add bananas and flour and salt and vanilla
Bake in well greased oblong pan 350 degrees 1 hour
Other family recipes
Baked/broiled lobster tails
- cut curved part of tail with shears
- pull meat out of shell–not all the way
- set the meat back on top of empty shell
- coat meat in (olive) oil (top and bottom)
- set meat back on top of empty shell
- sprinkle with dash of paprika
- Bake @ 375 1 1/2 minutes per ounce of tail weight
- Example: 8 oz tail= 12 minutes
- Example: 10 oz tail = 15 minutes
- Example: 16 oz tail = 24minutes
- Take tail out. Put a pat of butter on top
- Put tail under broiler (high) for 3 minutes (be sure tails are at least 6 inches from heat source.