Northwest NEWS

March 8, 1999

Home & Garden

Dining In: St. Patrick's Day

Cabbage Rolls

   1 large cabbage
   2 lb. ground beef
   1/4 lb. sausage
   1 onion, minced
   3/4 c. uncooked rice
   1 1/2 tsp. salt
   1/2 tsp. pepper
   2 eggs
   1/2 c. catsup

   Remove core of cabbage. Place in a large kettle. Cover 3/4 of cabbage with water and parboil 10 minutes only. In a bowl, combine remaining ingredients. Drain cabbage and carefully peel off leaves. Fill each leaf with approximately 1/4 c. of the meat mixture. Roll and secure with toothpicks. Prepare sauce as directed and pour into a large kettle or Dutch oven. Carefully place rolls in sauce (recipe follows) and simmer 1 hour.

Sauce
   2 Tbsp. brown sugar
   1 qt. canned tomatoes
   1 6-oz. can tomato paste
   1 c. beef broth
   2 tsp. chili-powder

   Combine all ingredients. Makes 8-10 servings.

Cottage Potatoes

   2 c. mashed potatoes
   1/2 tsp. dill weed
   1 c. cottage cheese
   2 Tbsp. chopped chives
   1 Tbsp. butter
   1 Tbsp. chopped onion

   Add dill, onion, and cottage cheese to hot potatoes. Put into 1-quart casserole. Sprinkle with chives and dots of butter. Bake at 350 degrees for 20 minutes. Makes 4-6 servings.

Green Rice

   2 c. cooked rice
   1 c. milk
   2 eggs, well beaten
   1/4 c. butter
   1/4 c. grated sharp Cheddar cheese
   1/3 c. chopped parsley
   2/3 c. minced raw spinach
   1 tsp. Worcestershire sauce
   Salt to taste

   To hot fluffy rice, carefully stir in the remaining ingredients. Pour into a greased, 2 qt. casserole and bake at 325 degrees for 45 minutes. Serve hot with meat, fish, and vegetable. To do ahead, prepare and refrigerate until ready to bake. Makes 8 servings.

Stuffed Cabbage

   1 large loose head green cabbage
   1 lb. lean ground beef
   Half-and-half
   1 Tbsp. nutmeg
   Salt to taste

   Cut off top of cabbage to use as lid. Scoop out cabbage, leaving 4 or 5 outer leaves to form a shell, set aside. Mix meat and half-and-half until it's at meatloaf consistency. Add nutmeg and salt to taste. Place meat mixture inside cabbage, tie on cabbage lid with string. Place into boiling salted water; cook for 30 minutes. Add scopped-out cabbage to water and cook at least another 15 minutes. When cooked, place on platter for slicing; serve with melted butter and mashed potatoes. Makes 4 servings.

Pot Roast

   4-5 lb.. brisket of beef
   6 onions, sliced
   4 bay leaves
   1/2 c. catsup
   1 Tbsp. Worcestershire sauce
   2 cloves garlic
   Salt and pepper to taste

   Rub brisket thoroughly with garlic and season generously with salt and freshly ground pepper. Meanwhile, preheat heavy pot. When a drop of water bubbles, place meat in pot and sear until very brown. Turn often. When meat is brown (about 15-20 minutes), add sliced onion, bay leaves, catsup, and Worcestershire sauce. Cover tightly and cook on low heat for 2 hours or until meat is tender. Remove meat from gravy. If desired, put all liquid, onion, and bay leaves in the blender at high speed for a rich, thick, non-fattening onion gravy. Slice meat on serving platter, cover with gravy and serve. To reheat, place in a shallow baking dish, cover with foil, and bake at 350 degrees for 15 minutes. Makes 8-10 servings.

Foil Brisket

   3 lb. fresh brisket of beef, straight cut
   2 Tbsp. butter
   1 package onion soup mix
   1/2 lb. fresh mushrooms (or frozen)
   Potatoes, carrots, cut into large pieces
   Onions

   On a large sheet of heavy aluminum foil, dab half the butter. Sprinkle half the dry soup mix. Trim fat from meat and place meat on mix. Dab top of brisket with remaining butter and sprinkle with the rest of the mix. Surround meat with sliced mushroms, onions, potatoes, and carrots. Wrap foil around meat so it is closed snugly so that subsequent juices will not escape. Place in shallow pan in 350 degrees oven and cook for 3 hours. Open carefully; there will be lots of gravy. Makes 8 servings.