Friday, September 26, 2008

Cajun Cabbage

I found out this morning we'd be blessed by lunch with a visit from Nana, Papa and the Twins so I checked the fridge for what to fix. I always try to talk them into eating a meal, snack or dessert to convince them to visit longer:)

Today, I had the ingredients for this recipe and it was a surprising hit.

Cajun Cabbage

· 1 pound ground beef
· 1 medium green pepper, chopped
· 1 medium onion, chopped
· 2 garlic cloves, minced
· 1 can (10 ounces) diced tomatoes and green chilies
· 1 can (8 ounces) tomato sauce
· 1/2 cup uncooked long grain rice
· 1 teaspoon salt
· 1/2 teaspoon dried basil
· 1/2 teaspoon dried oregano
· 1/4 to 1/2 teaspoon each white, black and cayenne pepper
· 4 to 6 drops hot pepper sauce
· 1 small head cabbage, chopped
· 1 cup (4 ounces) shredded Colby cheese
In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice and seasonings. Spread into an ungreased 13-in. x 9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. 6-8 servings.
Cookingcafe digest at cafemoms

Served with zuchinni and yellow squash ribbons roasted with a drizzle of olive oil and sprinkle of sea salt in the oven.

We also made lovely Lime Tea!
Mom's creation. We poured our glasses of ice tea and cut a lime in half for two glasses. We squeezed all the juice we could into the glass (each glass had one of the halves) and then scraped the pulp in and tossed the peels in. A good stir later and these were wildly delicious!

We also had Jam Filled Thumbprint Cookies. The Twins (Summer & Seth/ almost 4) and Braxton (5) used their adorable th umbs to make the dents for the jam and they took turns filling the thumbprints with seedless blackberry preserves.

My teenage daughter and her friend are making another batch now!

Jam Filled Butter Cookies
Submitted by: MKHG
Rated: 5 out of 5 by 408 members Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 40 Minutes
Yields: 36 servings

"This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food! "
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks 1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
ALL RIGHTS RESERVED © 2008 Printed from 9/26/2008

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