Fix-It and Forget-It Pink Cookbook (63 page)

Variations:

1. To increase flavor, add ¼ tsp. pepper, ¼ tsp. Italian spice, and a dash of garlic powder to the meatball mixture.

Sandra Thom

Jenks, OK

2. Use Italian or seasoned bread crumbs in meatball mixture. Add 1 tsp. Worcestershire sauce and 1½ Tbsp. fresh parsley to meatball mixture.

Barbara Sparks

Glen Burnie, MD

3. Make meatballs larger and serve with rice or noodles.

Marie Miller

Scotia, NY

16-oz. can jellied cranberry sauce

16-oz. jar salsa

2 lbs. frozen meatballs (see recipe for making BBQ Meatballs on page 120)

1. Melt cranberry sauce in saucepan. Stir in salsa and meatballs. Bring to boil. Stir. Pour into slow cooker.
   
2. Cover. Cook on Low 2-4 hours.
   

Betty Richards

Rapid City, SD

3-4-lb. bag prepared meatballs (see recipe for making BBQ Meatballs on page 120)

3 10¾-oz. cans cream of mushroom,
or
cream of celery, soup

4-oz. can button mushrooms

16-oz. jar Cheez Whiz

1 medium onion, diced

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-8 hours.
   

Use as an appetizer, or as a main dish served over
noodles
or
rice
.

Rebecca Meyerkorth

Wamego, KS

large head of cabbage

1 egg, beaten

8-oz. can tomato sauce

¾ cup minute rice, uncooked

½ cup green pepper, chopped

½ cup (approx. 15) crushed crackers

1 envelope dry onion soup mix

1½ lbs. ground beef, browned

46-oz. can vegetable juice

1. Cook whole head of cabbage in boiling water just until outer leaves begin to loosen. Pull off 12 large leaves. Drain well. (Use remaining leaves for another meal.)
   
2. Cut out thick veins from bottoms of reserved leaves.
   
3. Combine egg, tomato sauce, rice, green pepper, cracker crumbs, and soup mix in a bowl.
   
4. Crumble beef over mixture and mix well.
   
5. Place approximately
   ¹
   /
   ₃
   cup of mixture on each cabbage leaf.
   
6. Fold in sides, beginning from cut end.
   
7. Roll up completely to enclose meat.
   
8. Secure each roll with a toothpick.
   
9. Place cabbage rolls in 3-quart slow-cooker.
   
10. Pour vegetable juice over rolls.
    
11. Cover and cook on Low 6-7 hours, or until rice is fully cooked, or filling reaches 160°.
    

Just before serving, sprinkle each roll with
salt
and grated
Parmesan cheese
.

Jean Butzer

Batavia, NY

Pam Hochstedler

Kalona, IA

12 large cabbage leaves

1 egg, beaten

¼ cup milk

¼ cup finely chopped onions

1 tsp. salt

¼ tsp. pepper

1 lb. ground beef, browned and drained

1 cup cooked rice

8-oz. can tomato sauce

1 Tbsp. brown sugar

1 Tbsp. lemon juice

1 tsp. Worcestershire sauce

1. Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Drain.
   
2. Combine egg, milk, onions, salt, pepper, beef, and rice. Place about ¼ cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Place in slow cooker.
   
3. Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
   
4. Cover. Cook on Low 7-9 hours.
   

Kathi Rogge

Alexandria, IN

medium head of cabbage

6-8 medium-sized potatoes

2 lbs. smoked sausage,
or
turkey sausage

salt to taste

1 qt. water

1. Cut cabbage into 1-2-inch-wide wedges. Place in slow cooker.
   
2. Wash and quarter potatoes. Do not peel. Add to cabbage in slow cooker.
   
3. Cut sausage into bite-sized pieces. Add to slow cooker. Add salt and mix well.
   
4. Pour water into slow cooker.
   
5. Cover. Cook on High 2 hours, and then on Low 6-8 hours, or until vegetables are tender.
   

Lois Stoltzfus

Honey Brook, PA

6 large green peppers

1 lb. ground beef, browned

2 Tbsp. minced onion

1 tsp. salt

¹
/
₈
tsp. garlic powder

2 cups cooked rice

15-oz. can tomato sauce

¾ cup shredded mozzarella cheese

1. Cut peppers in half and remove seeds.
   
2. Combine all ingredients except peppers and cheese.
   
3. Stuff peppers with ground beef mixture. Place in slow cooker.
   
4. Cover. Cook on Low 6-8 hours, or on High 3-4 hours. Sprinkle with cheese during last 30 minutes.