Cabbage Rolls (Bierocks) - German

1 lb. hamburger
1/2 C. Onion
1 small head cabbage
salt and pepper

Brown hamburger and cabbage and onions, let steam. Salt and pepper to taste.

1 Hot roll mix

Roll our dough. Cut into large squares. Fill with hamburger mixture. Close pockets. Place on 9X13 pan.

Bake at 375 for 20-25 minutes.

Butter Balls - German

2 1/2 C. Bread Crumbs
1 1/2 C. cream
1/2 Cube Butter
4 large eggs
1/2 tsp. salt
1/4 tsp allspice

Mix bread crumbs with salt and allspice. melt butter and warm the cream in the butter. Add to the bread crumbs. Add eggs. Mix well and roll into balls. Boil in water. They will rise when done. Serve in a chicken broth base soup.

Compliments of Carrie G.

Peach Kuchen - German

1 yellow cake mix
1 stick butter (1/2 cup)
1/2 C. coconut

Drain:
1 - 20 oz. can sliced peaches
1 - small can crushed pineapple

Combine:
1/2 C. Sugar
1 TBS. Cinnamon

Mix:
8 oz. sour cream
3 TBS. apple juice
1 egg

Preheat oven to 350. Blend cake mix and coconut together. Melt butter and mix into cake mixture. Press into ungreased 9X13 pan. Bake for 10 minutes. Remove and arrange peach slices and pineapple over crust. Sprinkle with sugar and cinnamon. Drizle with sour cream mixture. Bake fro 25 more minutes. Cool slightly before serving.

Compliments of Carrie B.

Caramel Apples!!

Tuesday September 20th at 6:30
Carrie G. will be our host. She will be teaching us how to make those amazing caramel apples that look as amazing as they taste! Make sure to eat dinner before you come, making the caramel and dipping the apples will take the full time! Also don't forget $3 to help our host cover the cost of ingredients and supplies.

Please rsvp in the comment box below

Great Grillin'

August 25th
6:30
Terra's House
Food ~ Friends ~ Fun
please rsvp in the comment box below:
(I will get Terra's address and send it to those who rsvp)

Summer Salads and Dips

July 28th
6:30
Abby's House
Food ~ Friends ~ Fun
please rsvp in the comment box below:

June 30th at 6:30 Japanese Cuisine

Host: Mindy
When: June 30th at 6:30
What: Japanese...yummm....I can't wait!
Cost: $3

Please rsvp in the comment box. Thank you to all the Hosts who keep our group going and are willing to open their homes and their recipe books to share with all of us!

Veggie Dip

1 Cup Sour cream
1 Cup mayo
1 tsp each of parsley, dill, onion salt, and beau monde or bon appetit spice
(I always add more of the dill and parsley for personal preference)
Make ahead of time and chill for at least a few hours to let the flavors meld.

Compromise Tomato Soup

Bassed on the Creamy Tomato Soup recipe from allrecipes.com


Ingredients:
2 cans diced tomatoes, undrained
2 Cans condensed tomato soup
sprinkle of dried onions to taste
1 tsp sugar
1/2 tsp dried basil
1/2 tsp paprika
1 tsp minced garlic


Blend in blender until smooth
Pour in pot and add 3/4 cup water and 3/4 cup milk
Heat for 5 to 10 minutes and add 4 to 8 oz. of cream cheese (depending on how creamy you want it)
Whisk to help melt cream cheese and heat until cream cheese is melted and blended in.
Serve with basil, bacon bits, parmesan cheese, crackers or whatever else you like.

Tuna Terrific from The Best of Bridge The Best of the Best Cookbook

Curry Tuna Filling:
7 oz. can tuna
1 celery stalk, finely chopped
2 green onions, finely chopped
1 granny smith apple, cored and chopped (I also peel it)
2 tsp lemon juice
1 tsp curry powder
3 tbsp mayonnaise


Drain Tuna, rinse with water and an extra splash of lemon juice (to get rid of the canned meat flavor)
Put drained tuna in a bowl. Add remaining ingredients, mix well. Chill to let flavors meld. To serve line pita pockets or bread with lettuce and spoon mixture in.
This recipe says it serves two. You could probably serve 3 if one was a kid! Feel free to adjust amounts to your preference.