Jennifer's Best Recipes

THE MISSING MAIN DISHES
PAGE 2






SMOKED SAUSAGES AND SAUERKRAUT
Jene DuBois
  • 2 lbs. smoked sausage of your choice
  • 1 package fresh saeurkraut, about 1 lb.
  • 1 medium onion, halved then sliced
  • 2 tbls. olive oil
  • dash tobasco
  • salt and pepper to taste


Slice sausage into 2 inch chunks, cut at an angle and brown in olive oil. Add onion and saute several minutes, then add sauerkraut and seasonings. Cover and simmer about 20 minutes, stirring occasionally. Serve with mashed potatoes. If using spicy sausages, omit tobasco.







SPAGHETTI SAUCE
Jennifer Snyder

This is how I throw it together, you can adjust it to your taste.
  • 3 lbs. ground round
  • 4 tbls. olive oil
  • 2 medium onions, chopped
  • 16oz. portabella mushrooms
  • 1/2 of a green pepper, chopped
  • 2 stalks celery hearts, chopped
  • 2-26oz. cans HUNT'S spaghetti sauce of your choice
  • 2 tbls. worchestershire sauce
  • 1 whole jalepeno' pepper plus about 2 tbls. jalepeno' pepper juice
  • 1 1/2 tbls. minced garlic
  • 1 tbls. tobasco
  • 2 bay leaves
  • 1 tsp. sweet basil
  • 1/4 cup canned, grated parmesan cheese
  • 1/2 tsp. red pepper or cayenne
  • 1/2 tsp salt
  • 1/2 tsp. black pepper
  • 1-2 cups shredded cheddar cheese
  • 1 cup fresh parmesan cheese
  • 1 large box spaghetti noodles


In a large pot, heat oil and brown meat. When almost done add onion, green pepper, celery hearts, whole jalepeno' pepper, and 1/2 tbls. of the garlic. Stir and allow this to saute for several minutes until celery and onion appear transparent. Add all other seasonings except parmesan and remaining garlic. Continue to saute, stirring, a couple minutes to allow seasonings to open and blend. Add spaghetti sauce, parmesan, and remaining garlic. If too thick to simmer, add about 1 cup water. Stir well, cover, reduce heat and allow to simmer on low for several hours. Taste and adjust seasonings after about 1 hour. If sauce tastes too "tomatoey", add more worchestershire sauce. If too thin, add more parmesan cheese. I usually add more parmesan and garlic before serving. Cook noodles with 1 tbls. olive oil, dash salt, and dash minced garlic until just done, do not over cook (unless you like them mushy). Place noodles in each bowl or plate and sprinkle with cheddar cheese before topping with sauce. Sprinkle fresh parmesan on top. I serve with garlic bread, tobasco sauce and jalepeno' peppers on the side.







STANDING RIB ROAST
Jene DuBois
  • 2 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 tsp. dried whole thyme
  • 1-10lb. standing rib roast
  • 2/3 cup water
  • 1/4 cup plus 1 1/2 tbls. butter, divided
  • 2 tbls. lemon juice
  • 1/4 tsp. salt
  • 1/2 lb. small fresh mushrooms, sliced
  • 1/2 cup shallots, minced
  • 1 cup canned diluted beef broth
  • 1/2 cup Madeira
  • 1 tbls.tomatoe paste
  • salt and freshly ground pepper to taste


Combine 2 tsp. salt, 1 tsp. pepper and thyme: stir well. Sprinkle mixture evenly over roast: set aside. Combine water, 1 1/2 tbls. butter, lemon juice, and 1/4 tsp. salt in a medium saucepan. Bring to a boil over medium-high heat. Add mushrooms: cover, reduce heat, and cook 5 minutes. Drain mushrooms, reserving liquid, set aside. Place roast, fat side up on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 500� for 10 minutes. Reduce oven temperature to 350�: bake 3 hours or until meat thermometer registers 140� (rare), 160� (medium), or 170� (well done). Remove roast to a serving platter. Drain off drippings, reserving 1 cup. Return the 1 cup to pan. Add remaining 1/4 cup butter to drippings: cook over medium-high heat until butter melts, then add shallots, saute until tender. Stir in reserved mushroom liquid, beef broth, wine, and tomatoe paste. Reduce heat to low and cook 15-20 minutes or until liquid is reduced to 2 cups. Add reserved mushrooms, cook until thoroughly heated. Add salt and pepper to taste. Serve sauce with roast. Yield 12-14 servings.






SWEDISH CABBAGE ROLLS
Jene DuBois
  • 1 egg

  • 1 tsp. salt

  • dash pepper, to taste

  • 1 tsp. worchestershire sauce

  • 1/4 cup finely chopped onion

  • garlic

  • 2/3 cup milk

  • 3/4 cup cooked rice or uncooked minute rice

  • 3/4 lb. ground beef

  • 1/4 lb. ground pork

    • Beef and pork together are best and I have often used just beef.
  • 6-8 large cabbage leaves

  • 2 can condensed tomatoe soup

  • 2 tbls. brown sugar

  • 2 tbls. lemon juice



Remove dark green cabbage leaves from head of cabbage and discard. Make slice at base of each cabbage leaf and carefully remove to avoid breaking. Boil water in large pot and immerse cabbage leaves for about 3 minutes or until limp. Remove carefully so they do not tear. If there is a heavy center vein, slice it down the middle on one side only. In a bowl combine egg, salt, pepper, worchestershire sauce, onion, garlic, and milk. Mix well. Add beef, pork, and rice and mix well. Place 1/2 cup meat mixture on each leaf; fold in sides and roll ends over meat, then secure with toothpick. Place rolls side by side in covered baking dish (12x7x2"). Blend together soup, brown sugar and lemon juice and set aside. Bake at 350� for 1 1/4 hours pouring off fat once or twice. When meat no longer produces fat, pour sauce over cabbage rolls and return to oven, baste after about 20 minutes. Sauce is good with mashed potatoes. Serves 6.

This is the same recipe I've always used for STUFFED BELL PEPPERS and is excellent every time. Through the years I quit using the recipe to make this and my quantities increased. As a result, I usually have more meat mixture than prepared cabbage leaves or peppers. I usually mound the remainder in the middle and bake as usual. This is also good for anyone (children) who doesn't like the cabbage or peppers. I also learned in a pinch to cut the baking time by covering with seran wrap and microwaving for 10 minutes on high, then draining any fat off. Recover, and repeat. When cooking doesn't produce anymore fat, then pour sauce over it and bake about 20-25 minutes. I have finished it in the microwave, about 15 minutes on medium high heat but I prefer the oven (no one else ever noticed any difference).







SWEDISH MEATBALLS
Jene DuBois


  • 2 cloves garlic

  • 1 1/2 tsp. salt

  • 1 1/2 lbs. ground shoulder veal or
    3/4 ground beef
    1/2 veal
    1/4 pork
    Any combination, heavy on the beef or veal, totalling about 1 1/2 lbs meat

  • 2 eggs, beaten

  • 1 cup fine dry unseasoned bread crumbs,
    crackers work fine

  • 1/4 tsp. pepper

  • 2 tbls. olive oil

  • 3 tbls. minced onion

  • 3 tbls. flour

  • 1 pint sour cream

  • 1 tbls. worchestershire sauce

  • 1 3 oz. can sliced mushrooms, undrained

  • 4 cups broad noodles

  • 3 tbls. poppy seeds


Combine garlic mashed with salt, with the next 5 ingredients and shape into balls. In a large skillet, brown meat balls in hot oil, take out and set aside. Saute onion 3 or 4 minutes. Stir in flour, then combine sour cream, worchestershire sauce, and mushrooms. Cook stirring until thickened. Return the meatballs, turning to coat them. Refigerate, as long as you please, could be done a day ahead.Heat meat balls slowly, if too thick add a few tbls. hot water. Meanwhile, cook noodles. Place meatballs and sauce on serving plate on top of cooked broad noodles and sprinkle with poppy seed.





TERRIAKI,
Sheila Carey
  • 1/2 cup olive oil

  • 1/2 cup orange juice

  • 1/2 cup soy sauce

  • 2 tsp. ground ginger

  • 2 tsp. sugar

  • 2 cloves fresh garlic

  • top round steak
    1 1/2" thick cuts, at an angle

  • skewers


Combine all ingredients and allow to marinate overnight in refrigerator. Place several each on skewers and Broil, turning several times. Can also be nice appetizer.









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