Pressure Cooker- Unstuffed Cabbage Rolls

Pressure Cooker- Unstuffed Cabbage Rolls


From the Kitchen of Annette Moore

One Large Head of Cabbage- cut in fourths and then sliced into strips

1 (28oz) can of Stewed Tomatoes

1/2 cup of water





For Meatballs:

2 large eggs

2 lbs of Ground meat (I used very lean ground beef)

½ of onion chopped fine

1 cup cooked rice or ½ uncooked instant rice (like Minute rice)

1 teaspoon Salt

1-2 things of crushed garlic

Ground Pepper



Mix together and make into 1 in round Meatballs. I just used my large Cookie scoop. It made about 24.



In my 5 quart Pressure cooker,

I put my Trivet at the bottom of the pressure cooker



Put ½ cup of water into pressure cooker (don’t worry about not having enough water as the cabbage will release a lot)

Then ½ the chopped Cabbage

Then Layer ½ the meatballs

Then other ½ of the chopped Cabbage

Then other ½ of the meatballs

Then pour the whole can of Stewed tomatoes over the top



Don’t worry if it goes pass the fill line on your pressure cooker, the Cabbage will wilt.



Over high Heat bring to high Pressure. It will take longer as the cooker is so full. Reduce heat to maintain high pressure and cook for 5 minutes.

Release pressure and check to see if Meatballs are cooked all the way through. If they are not, return to high pressure and cook a few minutes longer.



Very Yummy…

Praline French Toast Bake

Praline French Toast Bake

From the Kitchen of Krissy Moore

 

Ingredients


• 1 loaf French bread (13 to 16 ounces)

• 8 large eggs

• 2 cups half-and-half

• 1 cup milk

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Dash salt

• Praline Topping, recipe follows

Praline Topping:

• 1/2 pound (2 sticks) butter

• 1 cup packed light brown sugar

• 1 cup chopped pecans (optional)

• 2 tablespoons light corn syrup

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden



Annette's Notes: I did not refrigerate over night.  Just made it all at once and Baked it.  My family LOVED it!  We topped it with Fresh Whipping Cream and Strawberries.

Favorite Mint Brownies

Favorite Mint Brownies
from the Kitchen of Katie Hughes

THIS IS ENOUGH TO MAKE IN A LARGE JELLY ROLL PAN. SO ROUGHLY 48 MEDIUM-SIZED BROWNIES. YOU CAN ALWAYS CUT THEM SMALLER (OR LARGER) IF NEEDED. IF YOU JUST WANT A 9 X 12 PAN, THEN HALF THE RECIPE AND YOU’RE GOOD TO GO.



PREPARE TWO BOXES OF YOUR FAVORITE STORE-BOUGHT BROWNIE MIX ACCORDING TO DIRECTIONS (I USE DUNCAN HEINZ OR BETTY CROCKER—WHATEVER IS CHEAPEST). POUR INTO JELLY ROLL PAN (OR LARGE COOKIE SHEET WITH SIDES) AND COOK FOR ABOUT 20-24 MINUTES. (DEPENDS ON YOUR OVEN) PUT TOOTHPICK IN TO BE SURE IT’S COOKED THROUGH. DO YOUR VERY BEST NOT TO OVERCOOK—THESE WOULD BE BETTER UNDERCOOKED THAN OVERCOOKED. ALLOW TO COOL. PREPARE FROSTING.



MINT FROSTING:



8 T. BUTTER (1 CUBE)

4 T. EVAPORATED MILK

4 CUPS POWDERED SUGAR

1 TSP. PEPPERMINT EXTRACT

FEW DROPS OF GREEN (OR PINK) FOOD COLORING



MIX INGREDIENTS AND SPREAD ON TOP OF BROWNIES. DON’T WORRY IF YOU GET CHUNKS OF THE TOP SHELL OF THE BROWNIES—IT WILL ALL BE COVERED UP! THEN REFRIGERATE FOR ABOUT AN HOUR FOR THE FROSTING TO SET.



CHOCOLATE GLAZE FROSTING:



12 T. BUTTER (1 ½ CUBE OF BUTTER)

2 CUPS (1 BAG) SEMI SWEET CHOCOLATE CHIPS

4 TSP. VANILLA



COMBINE BUTTER AND CHOCOLATE CHIPS ON STOVE AND WARM OVER MEDIUM HEAT. STIR OCCASIONALLY SO IT DOESN’T BURN. WHEN INGREDIENTS ARE COMBINED, ADD VANILLA AND BLEND THOROUGHLY. POUR OVER PINK OR GREEN FROSTING AND SPREAD BY TIPPING PAN; REFRIGERATE. BRING OUT ABOUT ½-1 HOUR BEFORE SERVING. CUT WHILE COLD WITH A SHARP KNIFE FOR EVEN CUTTING.

Spinach and Sausage Egg Bake

Spinach and Sausage Egg Bake
by Melissa Jorgensen

1 lb. bulk pork sausage (I used the hot stuff)


1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

6 bacon strips, cooked and crumbled

1/4 cup finely chopped onion

1 sweet red pepper finely chopped

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

10 eggs

3/4 cup milk

1/2 t. dill weed

1-1/2 t. chili powder

1 t. garlic powder

1 t. pepper

1/4 t. salt



In a skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9" baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.

In a large bowl, beat the eggs, milk and seasonings; pour over top. Bake at 375* for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.