Saturday, October 24, 2009

Challenge Recipes

Tango's yummy Cabbage Rolls
1 head cabbage core removed
2 lbs. ground beef
2 tablespoons olive oil
1 small onion shredded
6 baby carrot shredded
1 celery stalk shredded
2 eggs
1 1/2 cups uncooked rice
1/4 cup of tomato juice
1/2 bottle tomato juice

Cut the core out of the cabbage but leave it whole. Place it,in a pot of boiling water. Heat the oil in a frying pan. Cook the onions, carrots, celery and saute them for a couple minutes until they are soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice, eggs and 1/4 cup of tomato juice and season again with salt and pepper.

Drain the head of cabbage. Pull off large leaves, cut out the large vein if the leaf is very large. Roll about 1/4 to 1/2 cup of filling in each leaf and arrange in a casserole dish. Pour in juice, cover with foil & bake @350 for about an hour.

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I turned the oven down so they would stay hot till hubby came home. So it stayed in a`warm oven about another hour.
Super yummy, moist & filling!

Apple Strudel

10 sheets of Fillo dough
3 Honey Crisp apples
1 1/2 Tbs. lemon juice
1/2 cup brown sugar
about 1 cup fine bread crumbs
Lots of melted butter

Peel apples, core & slice fine. Put in a medium bowl. Add brown sugar & lemon juice. Toss to coat. Place one sheet of Fillo dough on a dish towel brush with melted butter & sprinkle with bread crumbs. Do this 4 more time. Add half of the apples to one long side & keep edges free. Fold end edges in than roll up & place on a jelly roll pan.Seam side down. Brush top with melted butter.
Repeat for second one. Bake @350 for 30 minutes.
Mine the juices oozed out & the oven started smoking LOL but it's really good!

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Sweet potato candy was a flop so not going to even go there!

1 comment:

Danielle said...

I've never made cabbage rolls before, but I remember liking them when I mom made them (way back when I was a kid). Your apple strudel sounds wonderful