Cabbage Rolls
1 medium size cabbage,
wilted
1 bell pepper
Salt and pepper to taste
1 egg
1 small onion
1 lb. ground beef
1/4 cup uncooked rice
1 tsp. chili powder
Mix all ingredients well and roll each ball in a wilted cabbage leaf and place in baking dish and put tomato juice or a can of tomatoes over them. Cook 1-1/2 hour at 350°.
Amish Pasta Salad
16 oz. elbow macaroni
4 carrots, grated
1 sweet onion, chopped
1 red or green pepper,
chopped fine
1 (14 oz.) can sweetened
condensed milk
1 cup white vinegar
1 cup sugar
2 cups real mayonnaise
1 tsp. salt
Pepper to taste
Cook, drain and rinse pasta. Put all dressing ingredients into large bowl with a lid. Mix together all ingredients. Mixture will be loose but will thicken up overnight. Cover and refrigerate. This keeps well, about two weeks in refrigerator. Makes a lot. Enjoy!
Date Nut Roll
3 cups white sugar
1 cup evaporated milk
1 (7 oz.) pkg. dates,
cut up
3 tbsp. butter
1 tsp vanilla
1 cup chopped pecans
Boil sugar, milk and dates to softball stage, 238°. Add butter, vanilla and pecans, stir and form into roll with buttered hands when cool enough t o handle. Roll in additional chopped nuts if desired. Wrap roll in waxed paper, chill and slice.
To share recipes with the Prospect-News readers mail to P.O. Box 367, Doniphan, MO 63935 or call Laura Sue at home 573-996-5455.