1 CABBAGE, CLEANED AND WASHED--LEAVE WHOLE
PUT IN BOILING SALTED WATER; BOIL FOR 15 MINUTES.
TAKE PORK STEAKS--GRIND
2 CUPS MUSHROOMS, CHOPPED
LARGE ONION, CHOPPED
2 TABLES TOMATO PASTE
1 CUP CHICKEN STOCK
1 CUP BULGER WHEAT
MORE CHICKEN STOCK
1 BOX PLAIN YOGURT
1 TABLESPOON CORN STARCH
2 TABLESPOONS PARSLEY
2 TABLESPOONS PAPRIKA
SALT AND PEPPER
Cook ground pork, onions and mushrooms in a small amount of oil until done, salt and pepper. Put enough of the chicken broth in to make it moist. Take cabbage and pull leaves apart to make a large hole in the center. Take the meat mixture and put it in the hole. Take the rest of ingredients and make a sauce out of them. Use enough of chicken stock to make a creamy sauce, pour some of the sauce over the cabbage and save some of it to use when it is served.
1 TALL CAN BUSH BAKED BEANS 1 PACKAGE MIXED DRIED FRUIT
½ CUP BROWN SUGAR ½ CUP BAR-B-QUE SAUCE
Mix all ingredients together and pour into a casserole dish. Bake in a 350 degree oven for 45 minutes. 1 like to mix and let sit awhile or soak the dried fruit.
4 CUPS CARROTS, SLICED AND COOKED 2 BELL PEPPERS CUT INTO STRIPS
2 LARGE ONIONS, SLICED ½ CUP OIL 1 CUP SUGAR
1 TABLESPOON DRY MUSTARD
1 TABLESPOON WORCESTERSHIRE SAUCE
1 CAN TOMATO SOUP
Mix together oil, sugar, mustard, Worcestershire and soup. Bring to a boil. In a baking dish ; put a layer of carrots, layer of onions, then a layer of peppers. Pour the oil mixture over them and marinate in the refrigerator for 3 or 4 days.
3 CANS WHOLE CORN, DRAINED 1 CAN CREAM CORN
¼ CUP BUTTER OR OLEO
Mix together well. Place in a casserole dish and place in a 350 degree oven and bake until bubbly hot. About 25 or 30 minutes.
2 POUNDS MUSHROOMS FLOUR, SALT AND PEPPER TO SEASON
2 EGGS 1 TEASPOON WATER
BREAD CRUMBS 1 TEASPOON OIL
DEEP FAT FOR FRYING
Mix flour, salt and pepper together. Dip mushrooms in flour mixture, shake excess off. Beat eggs, water and oil together; dip mushrooms in egg mixture, then roll mushrooms in bread crumbs. This can be done ahead of time and put in the refrigerator. Fry in deep fat (oil). Use as a vegetable or a party snack. Try to fry them at the last minute or put them on a warming tray.
1 CAN CREAM CORN 1 CAN WHOLE CORN
3 EGGS, BEATEN 2 TABLESPOONS OLEO
1 ONION, CHOPPED 1 PACKAGE MEXICAN CORNBREAD MIX
Mix all ingredients together well. Place in a greased casserole dish and bake in a 350 degree oven for 30 until done, 30 minutes or more.
2 CANS CREAM CORN 6 EGGS, BEATEN
½ CUP OLEO 1 CUP WHOLE MILK
½ CUP FLOUR ¼ TEASPOON SALT
2 TABLESPOONS SUGAR 2 TABLESPOONS PIMENTO, OPTIONAL
Melt oleo. Stir together corn, milk, flour, sugar, eggs and salt, add oleo to mixture. Bake in a 350 degree oven for 45 minutes or until it is set.