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~Even More Favorite Recipes~

"Sweet and Sour Cabbage Soup"


1 lg Cabbage, shredded
1-2 Carrots, shredded
2 lbs Sauerkraut, with liquid
1 lg can Tomato Juice
1 can Water
Salt to taste
1-2 tsp Peppercorns (or to taste)
1-2 tsp Dill Weed (or more to taste)
1 cup Raisins
1/4 C. Brown Sugar, packed
1/4 C. Lemon Juice


Put cabbage, carrots, sauerkraut, raisins,
liquids and spices in a large pot.
Bring it to a boil.

Add brown sugar and lemon juice.

Cook for a while till cabbage is soft
and flavors are blended.

Adjust seasoning to taste.
(This may involve a lot more sugar and
lemon juice, till you get it just right!)


1 lb Ground Beef
1 Onion, minced fine
1/4 C. Raw Rice
1 Egg
Salt, Pepper, Dill Weed to taste...

Mix all ingredients together..
Shape into meatballs.
Cook in the cabbage soup 1 hour or until done..

"Crockpot Jambalaya"


1 Broiler-Fryer Chicken, cut up
1 lb Favorite Smoked Sausage, cut in 1" pieces
2-3 Onions, chopped
1 Carrot, sliced
1/2 C. Sweet Green/Red Pepper, chopped
1 clove Garlic, minced
1 tsp Basil
1 tsp Salt
1/4 tsp Ground Black Pepper
1 Tbsp Paprika
1 can - 16oz Diced Tomatoes
Hot Sauce-to taste
1 lb Shelled, Raw Shrimp
2 C. Cooked Rice


In crock-pot, combine chicken, sausage, onions,
carrots, sweet peppers, garlic, paprika,
oregano, basil, salt, pepper and tomatoes..

Cover and cook on low 4 to 5 hours..

Turn control to high and add rice and shrimp..

Cover and cook on high for 30 to 40 minutes or
until shrimp is done.. add hot sauce to taste.

Makes 6 servings..

"Quick Sauerbraten"

Fast, simple and delicious.
Some advanced preparation needed.


1 Boneless Pot Roast, about 4 pounds
(Chuck or Brisket work well)
Salt and Pepper to taste
1 qt Commercial Beet Borscht
1/4 C. White Vinegar
1/4 C. Vegetable Oil
2 lg. Onions, sliced
8 to 10 Gingersnaps

Sprinkle meat with salt and pepper
on all sides. Place in large bowl and
pour borscht and vinegar over.

Cover and refrigerate for 2 days.

Drain, reserving marinade.

In a Dutch oven or large pot, heat oil
and brown roast on all sides. Add onions
and reserved marinade.
Cover tightly and simmer 1-1/2 to 2 hours
or until meat is tender..

Remove roast and cut into thick slices.

Skim fat from pan juices..

Stir enough gingersnaps into pan juices
to thicken slightly..
Season to taste with salt and pepper.

Serve with plenty of wide noodles and
red cabbage cooked with apples.

"Pizza Cake"


1 box Yellow Cake Mix
1/4 Stick Butter or Margarine
2 Eggs
1/4 C. Brown Sugar
1/4 C. Water
1/2 C. Nuts, chopped
1 can Mandarin oranges
1 C. Fruit cocktail
1 C. Pineapple Chunks
2 Bananas
1 pkg Strawberries
2 Tbsps Cornstarch
1/2 tsp Sugar
1/4 tsp Cinnamon
2 lg containers Cool Whip


Preheat oven to 350 degrees F.

Mix cake mix, butter, eggs, brown sugar
and water. Add nuts. Grease and flour a
16" and 12" pizza pan.
Spread on batter and bake at 350 degrees
for 12 to 15 minutes.

Drain canned fruit save 1-1/2 cups of juice.
Bring to a boil the juice and cornstarch,
sugar and cinnamon.
Cook until thick, but will still pour.

Cover cooled cake with Cool Whip and
top with canned and sliced fresh fruit.

Sprinkle with coconut and drizzle
with cooled sauce.

"Flo's Pistachio Cake"


1 box Yellow or White Cake Mix
1 box Instant Pistachio Pudding
4 Eggs
1/2 C. Crisco Oil
1 C. Club Soda OR 1 C. Dairy Sour Cream..
(Sour Cream is preferred)
1 tsp. Vanilla
1 C. Chopped Walnuts

Preheat oven to 350 degrees F.


Cake mix and dry pudding..
Add remaining ingredients..

Put in tube pan and bake at 350 for one
hour or until toothpick comes out clean.

This can be frosted or Powdered Sugar
sprinkled on top.

If you are frosting the cake you can also
cut in half and put a filling in middle..
A frosting/filling made with Pistashio pudding
and Cream Cheese is good with this cake..


This can also be made as a Coffee Cake
Mix cake as above.. Put 1/3 of batter in
pan then a layer of 1/3 Nut Mixture..
Repeat ending with Nut mixture on top.


1 C. chopped Walnuts
1 tsp. Cinnamon
1/2 C. Granulated Sugar

Bake at 350 for one hour or until done.

"Mandarin Orange Cake"


1 box Yellow Cake Mix
1 can Mandarin Oranges, drained
4 Eggs
2/3 C. Vegetable Oil


2 boxes Vanilla Instant Pudding
1 lg can Crushed Pineapple, NOT-drained
1 can Mandarin Oranges, drained
1 lg container Cool Whip, thawed


Mix cake mix, oranges, eggs, and oil.
Beat at med. speed for 5 min.
Put in 2 or 3 layer cake pans
and bake according to box directions..

Remove from oven and let cool.
Mix all ingredients for icing, on med.
speed until well blended. Spread on the
cake, and between layers then refrigerate..

Best after setting for 24 refrigerator.

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