ONE DISH MEALS

INDEX

  1. GOLAMBKI
  2. GRANNY'S BEEF STEW
  3. SPINACH MUSHROOM LASAGNA
  4. CHICKEN WITH PEPPERS
  5. STUFFED SHELLS
  6. CHILI CON CARNE

GOLAMBKI

2 MEDIUM SIZED CABBAGES

2 MEDIUM SIZED CABBAGES

2 POUNDS GROUND SIRLOIN

ONE CUP RIVER RICE OR ANY LONG GRAINED RICE

SALT AND PEPPER

2 EGGS

2 MEDIUM ONIONS

2 OR 3 CANS TOMATO SOUP

PROCEDURE

A. PARBOIL CABBAGES TO SEPARATE LEAVES

B. COOK RICE ON FIRM SIDE (ABOUT 15 MIN.)

C. COMBINE

ONION, MEAT AND RICE

1 1/4 TSP. SALT

1/T TEASPOON FRESHLY GROUND PEPPER

Stir in eggs in corner of bowl and combine with mixtue (Don't mush it)

Turn on burner. Rub bottom of pot with margarine. Place several leaves on the bottom

of the pot. (Outer leaves of cabbage) Pour can or of tomato soup on top of leaves.

Add 1/4 cup water. Turn of burner. place golambki in pot as you make them.

Place handful or so of mixture on cabbage leaf. Place toothpic to hold leaf together if necessary.

H5>Pour another can of tamoto soup and add 1/4 cup of water.

Throw in a small bay leaf on top. Shake a bit to settle all.

Simmer low to medium heat for 1 1/2 hours.

GRANNY'S BEEF STEW

2 lbs. lean stewing beef, cut into large chunks

1 1/2 tblsp. flour

2 tblsp. vegetable shortening

2 cups boiling water

1 tblsp. Worcestershire sauce

2 tsp. garlic power

1 tsp. salt

1 1/2 freshly ground pepper

1 large onion, chopped, (about 1 cup)

2 or 3 medium potatoes, cut into 1-inch sqares (2-3 cup)

4 large carrots, quartered lengthwise and cut in 1 inch lengths

3 medium tomatoes, peeled and cut bite-size

1 cup stewed canned tomatoes.

PROCEDURE:

Roll beef in flour. In heavy poet with cover, melt shortening over medium high heat

and brown beef, a few peices at a time, setting aside browned pieces.

When all are richly browned return them to pot.

Standing back to avoid the splaters, pour in the boiling water Add Worcestershire,

garlic powder, salt and pepper. Lower heat, cover, and simmer 2 to 2 /2 hours,

or until meat is very tender.

Add onions, potatoes, carrots and tomatoes, Cook 30 minutes more, until potatoes are tender.

May be served immeditely, but this stew tastes best when refrigerated overnight and reheate.

Makes 6 servings.

SPINACH MUSHROOM LASAGNA

28 oz. Red Pack Crushed tomatoes

1 cup chopped mushrooms

1 chopped red bell pepper

1 carrot

1 medium onion

1/2 cup red wine

2 tablespoons honey

1 tablespoon dried basil leaves

1 tablespoon dried rosemary leaves

1 tablespoon dried oregano leaves

1 tablespoon dried thyme leaves

1/4 teaspoon black papper

1 teaspoon crushed red pepper

4 egg whites, lightly beaten

1 1/2 cups nonfat ricotta cheese or cottage cheese (throw in whole package as bought)

16 lasagna noodles, cooked al dente and well drained

1 lb. fresh spinach, well washed, drained and chopped (1 3/4 packages as bought at 10 oz)

4 oz. nonfat mozarella cheese, grated ( family package of julienned mozarella)

Procedure:

1. Place tomatoes, mushrooms, red peppers, carrot, onion, win or grape

juice, garlic, honey,

basil, rosemary, oregano, thym, black pepper and crushed red pepper flakes

in large, heavy saucepan. Simmer for 20 minutes.

2. Preheat oven to 350 degrees.

3. Mix together the egg whites and the ricotta or cottage cheese. Set aside.

4 . To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 -inch casserole.

Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture

over noodles and top with a layer of spinach. Add another layer of noodles, another layer

of sauce, and finish with grated mozzarella. 5. Bake for 35 minutes. Let stand for 15 minutes before cutting.

CHICKEN WITH PEPPERS

3 chicken breasts, split and skinned

3 medium sweet peppers

2 medium onions

2 tbsp. soy sauce

4 tbsps. sherry

4 tbsps corn oil

4 pieces of fresh ginger (size of a nickel)

3 small hot red peppers or 1/8 tsp cayenne

1 teaspoon sesame hot oil

Cut chicken breasts into 1/2 inch squares. Clean peppers, cut into 1-inch chunks.

Slice the onions into quarters, and slice those very thinly.

In a wok, or a large frying pan, heat 2 tbsps of corn oil until it begins to smoke,

Add the ginger, hot peppers and chicken to smoking oil.

Stir until chicken is thoroughly cooked, about 3 minutes. Remove to a serving dish.

Add 2 more tablespoons of corn oil, heat. Add the onions and the pepper, stir-fry till onion

becomes slightly transparent. Return chicken, add soy souce and sherry. Stir 1 minute.

Sprinkle with sesame hot oil. Servewithrice.

STUFFED SHELLS WITH MEATBALLS, SAUSAGE, AND GREEN PEPPERS

INGREDIENTS:

2 PDS. SAUSAGE (ITALIAN)

2 PDS. BEEF (CHUCK)

3 CANS (28 OZ.) CRUSHED TOMATOES (RED PACK)

1 (16 OZ) TOMATO PASTE

2 CUPS WATER

1/3 - CUP SUGAR

1 TSP. OREGANO (BASIL)

1 TBSP. PARSLEY

1 CLOVE GARLIC

1 CUP CHOPPED ONION

BAY LEAF

1 TSP. CRUSED PEPPER

SALT

1 GREEN PEPPER

1 CUP BREAD CRUMBS

3 EGGS

- CUP MILK

4 TBSPS VEGETABLE OIL

PROCEDURE:

1 .MIX CHOPPED MEAT, CUP ONION, BREAD CRUMBS, EGGS, MILK, SALT AND PEPPER

2 FORM MEAT BALLS

3 IN SEPARATE PAN, FRY SAUSAGES, THEN REST OF ONIONS IN SAME PAN. FRY IN OIL

4 UNTIL WELL BROWNED

5 (HIGH HEAT FIRST THEN LOW HEAT FOR DARK BROWNING. COLLECT ALL RENDERINGS INTO POT)

( NO MORE THAN CUP OF RENDERINGS)

6 3. ADD OTHER INGREDIENTS (SAUSAGES AND MEAT BALLS, EXCEPT TOMATO PASTE. COOK FOR HOUR THEN ADD TOMATO PASTE

7 COOK FOR 1 HOURS COVERED. (ADD WATER IF TOO THICK AFTER ADDING TOMATO PASTE.

8 TAKE OUT SAUSAGES AND MEATBALLS. SIMMER SAUCE FOR ONE MORE HOUR

9 SERVE SAUSAGES AND GREEN PEPPERS (COOKED SEPARATELY FOR 5 MIN.

10 FILL OVEN-PROOF DISH WITH SAUCE ON THE BOTTOM

11 PUT IN STUFFED SHELLS. COOK FOR 30 MIN WITH FOIL ON TOP.

CHILI CON CARNE

1 TBSP SALAD OIL

2 PDS. GROUND BEEF, LEAN

2 MEDIUM SIZED ONIONS

1 SWEET GREEN PEPPER

2 LARGE GARLIC CLOVES MINCED

FOUR CUPS CHOPPED AND PEELED FRESH TOMATOES

2 SIXTEEN OUNCE CANS TOMATOES

1/4 TO 1/3 CUP CHILI POWDER

1 1/2 TSPS. SALT

2 16 OR 17 OZ CANS KIDNEY BEANS

OPTIONAL: ABOUT 20 GRAINS OF CRUSHED RED PEPPER WILL GIVE IT A ZING.

IF YOU USE GARDEN TOMATOES, THE CHILI WILL HAVE A WONDERFUL SWEETNESS TO IT.

(YOU COULD USE 1 SIXTEEN OUNCE CAN CHOPPED TOMATOES AND ABOUT 6 GARDEN TOMATOES>

PROCEDURE

IN A 5 QUART dUTCH OVEN OVER MEDIUIM HEAT, IN HOT SALAD OIL,

COOK GROUND BEEF, ONIONS, GREEN PEPPER AND GARLIC UNTIL ONION IS TENDER, ABOUT 10 MIN.

STIR FREQUENTLY

ADD TOMATOES AND LIQUID, CHILI POWDER AND SALT; HEAT TO BOILING.

REDUCE HEAT TO LOW

COVER AND SIMMER ONE HOUR STIRRING OCCASIONALLY.

STIR IN BEANS AND THEIR LIQUID

HEAT

EIGHT SERVINGS

GOOD WITH SALTINES AND BEER.