Cookbook 5-1-23

-looking for a beef goulash recipe that doesn’t take tomato products
-stuffed pepper recipe with tomato products
USE CREAM OF CHICKEN SOUP INSTEAD OF TOMATO

-how to best fix cabbage

“Mexican Cabbage”

2 lb. hamburger
1 large onion, chopped
1 bell pepper, chopped
2 cloves of garlic, mashed
1 can cheddar cheese soup
1, 16 oz. can Rotel tomatoes
1, 16 oz. can of stewed tomatoes
2 heads of cabbage, chopped (recipe says “shredded”)

Brown the first four ingredients in a Dutch oven. Drain and discard grease. Add the soup, Rotel, and stewed tomatoes. Add the shredded cabbage, salt and pepper to taste. Simmer for 45 minutes.

Kathleen Barnes, Centralia

“Cabbage Casserole”

3 c. cabbage, coarsely chopped
1 stick oleo
2 c. soda cracker crumbs
13 oz. can evaporated milk
3/4 c. water
salt and pepper to taste

Parboil cabbage. Place 1/2 of the cabbage in 1 1/2 quart casserole dish. Top with 1 c. cracker crumbs. Salt and pepper to taste. Add remaining cabbage, top with 1 c. cracker crumbs, salt and pepper to taste. Melt oleo and combine with milk and water. Pour over the cabbage. Bake at 350 for 45 minutes.

submitted in 2nd KWIXland Cookbook by,
Mrs. Jim Preston, Keytesville

-Caller said a “strata” is a layered casserole

“Glorified Cheese Strata”

6 slices of white bread
6 T. oleo
1 clove garlic, crushed
6 eggs
1/2 c. heavy cream
1 c. white wine
1/2 lb. Swiss cheese, grated
1 c. chicken bouillon
1/4 tsp. dry mustard
1 tsp. paprika

Trim crust from bread. Cream oleo and garlic. Spread on one side of bread. Arrange bread in buttered 1 1/2 quart casserole (oblong) dish, with buttered side down. Beat eggs until foamy. Stir in rest of the ingredients, and pour over the bread. Bake uncovered at 350 for 20-25 minutes.

submitted in 2nd KWIXland Cookbook by,
Geri O’Brien, Goldsberry