Thursday, August 29, 2013

Corned Beef and Cabbage Rolls

With School starting I am always looking for make ahead recipes that I can pop in the oven when I get home from work. I love this recipe and I couldn't wait to share it with you so here we go. 

Corned Beef and Cabbage Rolls Ingredients
2 cups of Corned Beef or Beef Brisket
1 medium sized onion chopped 
3 Cloves of garlic.
1 32 oz Can of Marinara Sauce 1 Cup for Meat mixture rest for sauce
1 1/2 cups water
 1 cup uncooked rice 
1 cup Brown Sugar 1/2 cup for Sauce 1/2 cup for meat.
The juice from 1 lemon
Cooking Spray
1 head of cabbage that has been frozen overnight in freezer.

1 13 x9 pan
1 cookie sheet
1 sheet of aluminum foil 

 Take 2 cups of Corned Beef  or brisket and chop up.

 Chop One Medium Sized Onion about 1 cup

 Take  3 Cloves of garlic and grate.

 Add 1 cup Red Sauce I used Marinara
1 1/2 cups water + 1 cup uncooked rice
 add 1/2 cup of brown sugar
 Stir Together
Ad the Juice from 1 lemon and 1/2 cup brown sugar.

 Take Cabbage and core and place in warm water to wilt and defrost.
 Place meat in center and fold on both sides then role like a burrito
 Line up side by side then place in 13 x9 pan until full then pour red sauce on.  Place covered in foil in refrigerator overnight and cook the following day
 Bake uncovered at 350 degrees  for 50 minutes.
Enjoy and Bon Appetite.

Sheila Fretz-

Tuesday, August 27, 2013

Watermelon and Cucumber Salad

I love a great new recipe that is different and tasty. My neighbor Annie was kind enough to share her recipe for Watermelon and Cucumber salad after attending a party at her house. I explained this is a great and a must have salad for the summer months. So enjoy this great new twist on a Watermelon Salad.

Watermelon and Cucumber Salad Ingredients: 
4 cups one-inch cucumber squares, peeled and seeded
4 cups watermelon balls
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup shredded fresh basil leaves
In a large bowl, add salt and pepper over cucumber squares. mix well, and let sit for about  one hour.
Add watermelon balls to the cucumber, mix gently.
Just before serving, sprinkle the basil leaves on top.
Enjoy this refreshing summer dish!
Thank you Annie for sharing your fabulous recipe with us today.


Thursday, August 22, 2013

Pound cake

I love this recipe for Sunday Suppers because you can make and serve by itself or with fresh fruit you decide. This recipe makes enough for one Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan. I chose to make the bunt pan with 3 small loaf pans then I can share with my neighbors.

I love to use my Big Kitchen Aid Mixer for a cake like this.

 Serves 16- 24 depending on size of slice

Pound Cake Ingredients:
3 Sticks Margarine ( Land of Lakes available at 99 cents store)
3 Cups Sugar
6 eggs
1 cup Milk
2 teaspoons Almond Extract
3 cups Gluten Free All Purpose Flour
3 teaspoons baking powder
Baking Spray with Flour
2 Tablespoon powder sugar for garnish

1 Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan

In a separate bowl sift together: Gluten Free Flour and Baking Soda

For large recipes like this I like to use my Kitchen Aide mixer: Cream together( using paddle mixing blade) Margarine, sugar,

Next add eggs in one at a time, scraping down the sides occasionally,

Add in Almond Extract, then  beat until creamy next add all of flower mixture on slow speed mix together until thoroughly blended together.

Next Spray pans with baking spray that includes flour spray all pans and preheat oven at 350 degrees. Cook bunt pan for 40 min or Large Tube pan for 60 min.
Bon Appetit
Sheila Fretz


Tuesday, August 20, 2013

Peach Crumble Cobbler

As Peach season comes and goes I always need to find something to do with all of the peaches that I get every year. This year my tree is loaded to the gills! Every year at this time as soon as peaches are ripe I peel and pit all the peaches on my tree that I haven’t given away to the neighborhood and make all sorts of peach desserts. This is one of our favorites

Peach Crumble Cobbler Ingredients:
8 cups of  peaches either frozen or fresh.
1/2 cup sugar
3 tablespoons Corn Starch.

13"x9" Pyrex or bake safe pan
Cooking Spray
1 Large cookie sheet to catch overflow

If you are using fresh peaches cut slice and toss in corn starch and sugar no boiling required.

Pulled 2 bags of peaches from freezer and defrosted.

Preheat oven to 350 degrees
Next separate fruit from juices
Place juice in pot with ½ cup of sugar bring to a boil.
Take ½ cup peach juice out and add 3 tablespoons corn starch make rue and add back into pot.

When starting to thicken add back in peaches bring to boil again.
Spray 13"x 9" pan with cooking spray.

Poor fruit Mixture into 13"x9" pan.

While waiting to boil make the Gluten Free Crumble.

Sprinkle crumble over peach mixture.

Bake in oven for 45 minutes until golden.

Serve with whipped cream or Ice Cream.

Enjoy and Bon Appetit

Sheila Fretz