Grandma's Kitchen: July 8, 2016
6 cups cabbage, cut into small pieces
1 can cream of celery soup
1/3 cup shredded American cheese
3 ounce can fried onion rings
1 cup crushed saltine crackers
2 tablespoons melted unsalted butter
1. In a sauce pan over medium heat, add the cabbage. Cover the cabbage with water and cook about 15 minutes. The cabbage should be tender. Drain the water from the cabbage.
2. Preheat the oven to 300°F. Spray a 2 quart casserole dish with non-tick cooking spray.
3. Place half the cabbage in the bottom of the casserole dish. Spread half of the soup over the cabbage. Sprinkle half of the cheese and fried onion rings over the soup. Repeat the layers with the remaining cabbage, soup, cheese and fried onion rings.
4. Sprinkle the cracker crumbs over the top. Drizzle the melted butter over the cracker crumbs.
5. Bake for 30-40 minutes or until the casserole is hot and the top golden brown.
Makes 8 servings
ONION MUSHROOM RICE
1 envelope dry onion soup mix
1/2 cup unsalted butter (1 stick)
3 cups water
1 cup long grain rice
4 ounces can sliced mushrooms, drained
1. In a sauce pan over medium heat, add the onion soup mix, butter and water. Bring the liquids to a boil.
2. Reduce the heat and add the rice and mushrooms.
3. Place a lid on the sauce pan and cook about 20 minutes or until the rice is tender.
Makes 4 servings
CROCK POT BLUEBERRY COBBLER
1 yellow cake mix
3 cups frozen or fresh blueberries
1 stick butter
1/4 teaspoon cinnamon
1. Place the blueberries in your Crock Pot.
2. Sprinkle the cake mix onto the blueberries. Slice the butter and put it over the cake mix. Sprinkle with cinnamon.
3. Cover, and cook on LOW for 4 hours
Linda's Note: This recipe works well with any pie filling, especially apple, peach, cherry, etc. I use white, yellow or butter brickle cake mix.
2 medium cucumbers peel and slice 1/4' thick
1/2 cup sour cream
1 tablespoon vinegar
1 tablespoon grated onion
Salt and Pepper to taste
1. Prepare cucumbers. Combine dressing ingredients in bowl; stir in cucumbers.
2. Chill till ready to serve.
BROWN SUGAR MUFFINS
*From Judy Majerus
1/2 cup butter (1 stick), at room temperature
1 cup brown sugar, packed
2 cups all-purpose flour
1 teaspoon soda
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1. Mix together butter and brown sugar; add egg and blend thoroughly.
2. Add flour, baking soda and salt; mix.
3. Add milk and vanilla; stir until moistened.
4. Spray muffin tin with non-stick vegetable spray; fill muffin cups 2/3 full.
5. Bake at 375ºF for 15 to 20 minutes.
Makes 12 regular size muffins
1 can tuna, drained (I use 2 cans, as they are smaller these days)
1 cup elbow macaroni
1 can cream of celery soup
1 can of water (use the soup can)
1 cup frozen peas
1 teaspoon salt
1 teaspoon pepper
Crushed potato chips
1. Boil macaroni in enough water to cover until done, rinse with hot or boiling water and drain.
2. Mix macaroni, tuna, soup, water, peas, salt, and pepper in bowl and then pour into greased casserole dish, cover with crushed potato chips.
3. Bake for 30 to 45 minutes, till bubbly, at 350º.