MyFavoriteRecipes2

Thumbing through my cookbooks and cooking magazines is something I do a lot of, searching for new and different ideas to try. Hope you enjoy!!!!

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STUFFED CABBAGE CASSEROLE

1 1/2 pounds ground beef
3/4 cup uncooked rice
1 onion, chopped
1/2 head cabbage, shredded
1/2 green pepper, chopped
1 46 ounce can tomato or V8 juice
2 cloves of garlic, minced
1 small can chopped green chiles

Brown ground beef with onion, green pepper, garlic, and green chiles in skillet stirring frequently; drain. Layer ground beef mixture, rice, and cabbage 1/2 at a time in 13 X 9 baking dish. Pour juice over all. Bake covered with foil at 350 degrees for 1 hour and 15 minutes. Yield: 8 servings.

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PRONTO PIZZA BURGERS

2 pounds ground beef
2 T. chopped onion
2 t. dried oregano
� t. pepper
2/3 cup grated Parmesan cheese
1 small can of tomato paste
1 t. salt

In a bowl mix beef, Parmesan cheese, onion, tomato paste, oregano, salt, and pepper just until combined. Make into patties and either fry, broil, or grill, whichever you prefer. I always top mine with a slice of mozzarella cheese.

This recipe works just as well as a recipe for meatballs. For that I form into small meatballs and place on a broiler pan. I cook these in the oven for about 20 minutes at 350 degrees. Using the broiler pan helps to drain off all that fat. Then I put the meatballs into spaghetti sauce and serve either as meatball sandwiches or with spaghetti. So this is quite a versatile recipe.

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SEAFOOD ENCHILADAS

1 onion, chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
1 cup half-and-half cream
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic salt
6 (10 inch) flour tortillas

Preheat oven to 350 degrees. In a large skillet, saut� onions in 1-tablespoon butter until transparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cup shredded cheese. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture, and arrange the rolled tortillas in a 9x13 inch-baking dish. In saucepan, combine half and half, sour cream, 1/4-cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas, and sprinkle with remaining cheese. Bake in preheated oven for 30 minutes.