Astrology Horoscopes Free Horoscope Chart Aquarius Food and Fun Facts, Aquarius Cookbook, Astrology Cookbook, Aquarius Recipes

Aquarius Recipes

Stuffed Cabbage Rolls

1 lb. ground chuck
1 c. rice
Salt, pepper
1 cabbage, cored
1 can diluted Campbell's tomato soup
1 can Hunts tomato sauce

Put cabbage in hot water and boil for a few minutes, then separate your leaves and make your rolls with meat and rice mixture inside cabbage. Fasten with toothpick. Mix the soup and sauce and pour over cabbage. 4 quart pan, covered, medium heat for 1 to 2 hours.

Marinated Cabbage and Noodles

1 (3 oz.) pkg. Oriental noodles with chicken flavor, like Top Ramen
1/4 c. oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/4 tsp. salt
2 c. finely shredded cabbage
1 (6 3/4 oz.) can chunk-style
chicken, drained
1/4 c. sliced green onion
3 tbsp. fried sesame seed
3 tbsp. sliced almonds, toasted
Green pepper rings

Break up the noodles. In a mixing bowl combine the seasoning packet from the noodle mix with oil, vinegar, sugar, 1/4 teaspoon salt and dash of pepper. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover. Chill several hours. Before serving stir in almonds and garnish with green pepper.

Marinated Slaw

3 qt. cabbage, shredded
1 lg. green pepper, chopped
1 sm. can pimiento
1 lg. onion, chopped

Combine the following and bring to a boil: 1 pt. vinegar
2 1/2 c. sugar
1 1/2 tsp. celery seed
1 tsp. mustard seed
1/2 tsp. turmeric
1 tsp. salt

Pour over vegetables. Refrigerate and let stand at least 12 hours before serving. Will keep indefinitely.

Stuffed Cabbage

1 lg. head green cabbage
1/2 c. parboiled rice
1 lb. hamburger
1 tsp. salt
1/4 tsp. pepper
1 (14 1/2 oz.) can stewed tomatoes
1 tsp. brown sugar
1 tsp. vinegar
1 (8 oz.) can tomato sauce

Remove core from cabbage. Fill 8 quart pan 3/4 full of water; heat to boiling. Place cabbage in hot water, cut side up. Using two large spoons gently separate leaves, as outer leaves soften slightly. Drain 12 leaves in colander. Trim ribs of leaves very thin. Reserve remaining cabbage for another day. Meanwhile, cook rice as label directs. In bowl combine cooked rice, hamburger, salt and pepper. Divide mixture into 12 cylinder shapes and place on cabbage leaves. Fold in 2 sides then starting from unfolded end, roll up jelly roll fashion. In a 12 inch skillet, stir stewed tomatoes, tomato sauce, brown sugar and vinegar. Add cabbage rolls, seam side down. Bring to boil over high heat. Reduce heat to low, cover, simmer 40 minutes occasionally spooning sauce over cabbage roll.

Corned Beef and Cabbage

3 carrots, cut in 3 inch pieces
3 to 4 lb. corned beef brisket
2 to 3 med. onions, quartered
3/4 to 1 1/4 c. water
1/2 sm. head cabbage, cut in wedges

Put all ingredients, except cabbage wedges, in crock pot in order listed. Cover and cook on low 8 to 10 hours (high 5-6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to high and cook an additional 2 to 3 hours. Note: Vegetables may be varied or omitted for plain corned beef. Cabbage: To prepare more cabbage than crock pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking; pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

Spicy Cabbage

1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese

Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate cheese, set aside. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1-1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings. This will look like Italian lasagna.

Hawaiian Cabbage

2 sm. boxes lemon Jello
1 envelope Knox gelatin
1 tbsp. lemon juice
1 c. sour cream
1 (#202) can crushed pineapple
1 lb. finely shredded cabbage

Dissolve the Jello and gelatin in 1 1/2 cups boiling water. Add 1 cup ice cubes. Add lemon juice and chill until partially set. Add remaining ingredients. Pour in 9"x13" pan. Chill until set.

Country Style Cabbage

1/2 head cabbage, coarsely chopped
3 tbsp. butter
1 tbsp. flour
Salt and pepper

Boil cabbage until tender. Drain well. Add butter, heat until melted. Sprinkle with flour, salt and pepper to taste. Mix well.

Granny's Cabbage

1 sm. head cabbage, cut in wedges
1 c. sour cream
1 beaten egg
1 tbsp. butter
2 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. mustard
1/8 tsp. paprika
1/2 tsp. celery seed

Cook cabbage until tender. Combine all ingredients and mix thoroughly. Cook in double boiler until thick, stirring constantly. Serve over precooked cabbage.

Cabbage Creole

1 lg. cabbage
1 lb. ground chuck
1 bell pepper
1/2 onion
1 can stewed tomatoes
1 can Rotel
1 can Cheddar cheese soup
1 can corn
1 can kidney beans, drained (optional)

Brown onion, bell pepper and ground chuck. Cook until done and drain all remaining grease. Cut up cabbage. Add all ingredients and simmer for 30-40 minutes.

Chicken and Cabbage Salad

1/2 head cabbage, chopped
4 green onions
1 pkg. Ramen noodles
4 tbsp. sesame seeds
4 tbsp. sliced almonds
2 whole chicken breasts, cut into pieces
3/4 c. oil
6 tbsp. white vinegar
1 tsp. pepper
1/2 tsp. salt
1 tbsp. sugar
Garlic powder

Mix together the above and place in refrigerator to marinate overnight. Stir on occasion.

Oriental Chicken and Cabbage Salad

1 whole chicken breast or 2 (5 oz.) cans white chicken meat
2 tbsp. toasted sesame seeds
2 oz. slivered toasted almonds
1/2 head cabbage, shredded fine
2 green onions, chopped fine
1 (3 oz.) pkg. chicken flavored Ramen noodles (uncooked)

DRESSING
1 pkg. Ramen noodle seasoning mix
3 tbsp. sugar
1/2 c. vegetable oil
3 tbsp. rice or wine vinegar
1 tsp. salt
1/2 tsp. pepper

Toast seeds and almonds: Use Teflon skillet heated to medium-high heat. Add almonds and stir constantly until light brown. Put on plate to cool. Repeat with sesame seeds. Watch closely - it takes only 2 seconds for almonds and seeds to go from just right to burnt! Combine the chicken with seeds, almonds, cabbage, onion and uncooked noodles which have been broken apart. Add the dressing and toss to blend. Cover and refrigerate until serving time.

Cabbage and Chicken Soup

4 lg. onions, chopped
2 Bell peppers, chopped
1 bunch green onions, chopped
8 celery stalks, chopped
2 lbs. fresh string beans, cut in 1 inch pieces
5 lbs. boneless, skinless chicken thigh quarters, cut in 1/2 inch cubes
3 cans red kidney beans
3 qts. crushed tomatoes (6 lb. 4 oz. can)
12 qts. water
1 (6 lb. 10 oz.) can mixed vegetables 2 tbsp. salt
1/2 tbsp. white pepper
2 tbsp. J.D.'s Vegetable Magic
1 lg. head cabbage, sliced
4 cans chicken broth
1 c. fresh parsley
2 tbsp. chopped garlic

Put the onions, Bell pepper, green onions, celery, garlic, salt, pepper, Vegetable Magic, tomatoes, water and chicken broth in pot together and bring to a boil. Cook on high for 1/2 hour. Add the chicken, cook for 1/2 hour. Add green beans, cook for 15 minutes and then add cabbage and parsley and continue to cook on medium heat for 45 minutes. Add mixed vegetables and kidney beans and cook for an additional 15 minutes. Allow to cool and let flavor set.

Eggplant Fingers (Sticks)

2 (1 lb.) egg plants
Oil for deep fat frying
2 c. milk
2 c. flour
2-1/2 c. fresh breadcrumbs
Powdered sugar

Peel egg plants and cut into 1/2 inch strips. Heat oil to 375 degrees. Dip egg plant into milk, then flour, milk again then breadcrumbs. Deep fry, drain completely until no trace of oil appears on paper towel. Serve with powdered sugar.

Eggplant Parmigiana

1 lg. eggplant (3 lbs.)
Salt
Flour
2 eggs beaten with 2 tsp. oil
1 pkg. saltines
Olive oil
2 tsp. dried basil
1-1/2 c. tomato sauce, heated
8 oz. cheese
2/3 c. parmesan cheese

Cut eggplant into thin 1/4 inch slices. Put the slices on a large platter and sprinkle each with about 1/8 teaspoon salt. Let stand at room temperature for about 30 minutes to draw out excess moisture. Drain and dry the slices between paper towels. Dip each slice into flour, egg and crackers, in that order. Heat oil in frying pan and fry eggplant until golden brown, turning once. Drain on paper towels. Stir the basil into the tomato sauce. Spoon a little of the sauce into a 2 quart baking dish. Arrange 1/3 of the eggplant slices, overlapping, on the sauce. Top with 1/3 of the cheese, 1/3 tomato sauce and 1/3 parmesan. Repeat until all ingredients are used. Bake in preheated 350 degree oven for 20 to 30 minutes, or until bubbly.

Eggplant Parmesan

1 lg. eggplant (1-1/2-1 3/4 lb.)
1 slice white bread, crumbled
1/4 c. grated Parmesan cheese
2 tbsp. butter or margarine, melted
2 c. spaghetti sauce
1-1/2-2 c. (6-8 oz.) shredded
mozzarella cheese

Pierce skin of eggplant several times. Place on paper towel in microwave at high 6-7 minutes. Roll over 2 times. Let cool. Peel (if desired) and cut into 1/2 inch slices. Combine bread, Parmesan cheese and butter. In 8 inch square dish, alternate layers of spaghetti sauce, eggplant, crumb mixture and mozzarella cheese. Cover with waxed paper. Cook at high 15-17 minutes until hot and bubbly. Let stand covered 5 minutes before serving.

Microwave Eggplant Lasagna

1 lg. eggplant, cut into 1/4 inch slices
1 c. spaghetti sauce
1 c. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella
cheese

Microwave eggplant 4 minutes, covered, with a paper towel. Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce. Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.

Fried Breaded Eggplant

1 sm. eggplant
3/4 c. fine fresh bread crumbs
1/4 c. water
4 tbsp. vegetable oil
1 egg
1/4 c. freshly grated Parmesan cheese
Salt and pepper to taste
Flour for dredging

Cut eggplant in 1/2 inch thick slices; set aside. Combine bread crumbs and cheese. Mix egg, water, salt, and pepper. Dip eggplant in flour; remove excess. Dip in egg mixture. Remove excess; dip in cheese-bread crumb mixture. Pat slices firmly so they are evenly coated. Fry in hot oil until golden brown on both sides. Drain on paper towels.

Eggplant Manicotti

1 (8 oz.) pkg. manicotti shells (16)
1/4 c. oil
1 lg. garlic clove, thinly sliced
1 med. eggplant (1 lb.), chopped
1 med. onion, chopped
1/2 c. water
1 (29 or 32 oz.) spaghetti sauce
1/2 lb. Muenster cheese, shredded
1 c. Ricotta cheese
3/4 c. bread crumbs
2 eggs
1/2 tsp. Italian seasoning
Salt and pepper

About 1-1/2 hours before serving: Cook shells "al dente" (5-6 minutes); drain. In skillet (medium heat) heat oil, cook garlic until brown. Discard. In remaining oil, cook eggplant and onion 5 minutes. Add water. Cover. Cook until tender, 10 minutes. Cool slightly. Pour half of spaghetti sauce in 13x9 inch pan. Sprinkle with 1/2 of Muenster cheese. In bowl mix Ricotta, bread crumbs, seasonings, eggs until blended. Stir in eggplant mixture. Fill each shell with 2 heaping tablespoons mixture. Pour remaining sauce over shells. Sprinkle with remaining Muenster cheese. Cover with foil. Bake 375 degrees for 20 minutes. Uncover and bake 10 minutes more. Makes 6 servings.

Recipes for other sun signs