100

CABBAGE ROLLS

Linda DeJong

Cook 1 cup of Uncle Ben's rice according to package. Boil

the leaves of 1 cabbage about 5 minutes; cool.

In skillet,

combine hamburger and onion. Cook until done and cool. Add 1
beaten egg, cooked rice and 1 cup smashed crackers. Mix and

roll in cooled cabbage leaves.
brown cabbage leaves.

Fry in cooking oil to lightly
Place in greased casserole dish.

Add 1

can tomato soup that has been diluted with 1/2 cup water and

salt and pepper to taste.
over tope

CABBAGE ROLLS

8 lg. cabbage leaves
1/2 lb. ground beef
1 tspe salt

1/8 tspe pepper

1 beaten egg

Simmer leaves 5 minutes in boiling water.
bouillon cube in the hot water.

Bake at 350° F. for 1 hour with foil

Margie Gemser

2 T. chili sauce

1/4 ce minced onion

1/2 ce uncooked rice

1 bouillon cube

2 Ce hot water

Dissolve

Combine meats, salt, pepper,

egg, sauce, onion and rice. Fill leaves with mixture and fasten
with a toothpick. Place in a Dutch oven with tightly fitted
lid. Pour bouillon over cabbage rolls and simmer 1] hour.

VARINIKY (perogies)

1 1b. dry curd cottage cheese

1 1/2 T. onion, finely chopped,
optional

1/2 tspe salt

3 egg yolks

Jane DeVries

3 egg whites, lightly beaten
1 ce milk

2 tspe salt

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Combine in a bowl the cottage cheese, onion, salt and egg
yolks. Mash with potato masher until cottage cheese is in fine

curds; set aside.

In a separate bowl, mix together the egg

whites, milk, salt and as much flour as necessary to make dough

stiff enough to roll out.

Roll out 1/2 the dough to 1/8 inch
thicke Cut into squares, approximately 5 inches.

tablespoon cottage cheese mixture on each square and fold over.
Pinch edges firmly. Drop into rapidly boiling salted water for

10 minutes,

Drain. Do the same with remaining dough. Serve

with cream gravy. May be served with bacon or sausage.

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Place 1] rounded

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