hosted by Laverne Diede & Rhonda Fitterer
Cajun Cabbage
- 1 lb. ground beef
- 1 medium green pepper chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (10 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1/2 cup uncooked long grain rice
- 1 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 4-6 drops hot pepper sauce
- 1 small head of cabbage, chopped
- 1 cup shredded Colby cheese
Preheat oven to 350 degrees. In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain. Stir in tomato sauce, rice and seasonings. Spread into a greased 13 x 9 x 2-inch baking dish. Top with cabbage and cheese. Cover and bake for 1 ½ to 2 hours or until rice is tender.
Dump Bars
- 2 cups sugar
- 1 3/4 cup flour
- 1/2 cup cocoa
- 1 tsp salt
- 5 eggs
- 1 cup cooking oil
- 1 tsp vanilla
- 1 cup chocolate chips
Preheat oven to 350 degrees. In a bowl, stir all ingredients except chocolate chips until moistened. Pour batter into a greased and floured 9 x 13-inch baking pan. Sprinkle chocolate chips on top of batter. Bake for 30 minutes; cut bars while warm.
