Great Village Community Kitchen is up and cooking!
Great Village Community Kitchen is up and cooking! Some of you who are not able to come out to cook with us have asked if we might post some recipes on the Great Village Community Association website. I am going to try posting one of the recipes we cooked last night here in the Blog. We made amazing Cabbage Rolls with Great Village cabbages donated by growers Harold and Patti Sharpe and family.
Cabbage Rolls
24 large cabbage leaves
2 eggs beaten
1/2 cup milk or water
1 8 ounce can tomato soup
1/2 cup finely chopped onion (1 onion)
1 teaspoon salt
1/4 teaspoon pepper
2 tsp. Garlic powder—and add whatever other spices you like
2 pounds lean ground beef
2 cups cooked rice
1 8 ounce can tomato sauce or soup
1 can diced tomatoes (seasoned ones are good)
2 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
Immerse cabbage leaves in large kettle of boiling water for about three minutes or until limp; drain. Combine eggs, milk, 1 can tomato soup, onion, salt, pepper, beef, garlic and spices and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in slow cooker pot or roasting pan.
Combine tomato sauce and tomatoes with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7-8 hours in slowcooker or bake in oven, 350 degrees F for ½ hour, then 325 degrees F for 1 ½ hours.
Labels: Community kitchen recipe
posted by Great village Community Assoc. @ 11:42 AM
2 Comments
2 Comments:
Thanks to Tammy Clark for this recipe which she shared with the Community Kitchen group when we met to cook and have supper together on July 2nd. We made an amazing meatloaf in which we put some grated carrot--new to many or us. Margaretha had never made meatloaf before--so it was all new to her. This was a true Great Village meal--potatoes, rutabaga, cabbage salad, ground beef and fresh strawberries all locally grown and raised. We also made big batches of a bran muffin recipe which keeps very well in the fridge and can be used to bake delicious bran muffins every morning. Each participant took home some rutabaga, a meatloaf or two and bran muffin ingredients.
IRISH CHOCOLATE POTATO CAKE
1 C. BUTTER
2 C. SUGAR
4 EGGS
3 OZ CHOCOLATE, MELTED OR 1/3 C. COCOA
1 C. COLD MASHED POTATOES
1 C. SOUR MILK
2 C. FLOUR
1t BAKING POWDER
1/2 t BAKING SODA
1/4 t SALT
1 t CINNAMON
1/4 t NUTMEG
COMBINE INGREDIENTS IN ORDER GIVEN. POUR INTO TWO GREASED AND LINED 9" LAYER PANS AND BAKE AT 350* FOR 35 MIMNUTES OR UNTIL DONE. COOL IN PANS FOR 10 MINUTES, THEN TURN OUT AND COOL ON RACK. FILL AND ICE WITH CHOCOLATE BUTTER ICING. BECAUSE CAKE IS VERY MOIST AND WILL KEEP BEAUTIFULLY IT NEEDS A GOOD RICH ICING THAT WILL KEEP WELL AND NOT DRY OUT.
RICH CHOCOLATE BUTTER ICING
1/4 C. BUTTER
2 SQUARES UNSWEETENED CHOCOLATE, MELTED
3 C. ICING SUGAR AT LEAST
HOT WATER - TO MAKE RIGHT CONSISTENCY
BEAT VIGOROUSLY ADD 1t VANILLA
Hi again,
We've just had another great cooking session together on July 30th. We made a meatless meal this time and tried some different kinds of dishes that some of us had never made before. Linda Shears started a wonderful batch of yogurt for us and gave us her recipe and some of the yogurt to get us started on making our own yogurt at home. Community Kitcheners went home today with canned milk and milk powder and starter for yogurt, bulgur wheat, tomatoes, green peppers and parsley to make taboulleh, and dried beans to make a batch of Meredith Layton's famous baked beans (the recipe follows). We also made hummus with a can of chick peas we found in the cupboard--it was delicious on toasted baquette slices. Linda also brought couscous and made Apple Couscous for dessert which we served with fresh yogurt on top. Yummy! Next planning and education meeting is August 13th at 4:30 at St. James United Church. This is the recipe for the best baked beans you will ever taste (with Meredith's comments and suggestions):
Meredith's Baked Beans
I double this recipe and add to it with tasting! but this is the recipe as it is supposed to be....
1lb [2cups] white pea beans [I prefer these]
5 cups of cold water [or enough to cover the beans to soak]
1 med. onion sliced
1/2 tbsp of salt
2 tsp. cider vinegar
1 tbsp. brown sugar
1/2 tsp. prepared mustard
1/4 cup molasses
1/2 cup tomato ketchup
pinch black pepper
some use bean pork or sliced bacon but I prefer them without
Sort and rinse beans. Soak beans overnight in the cold water. Drain,[ keeping this water to use in cooking the beans--it is full of vitamins]. In the bottom of a roaster or casserole dish [I use my slow cooker] place onion slices on the bottom and then remaining ingredients .Add the beans and cover with the drained water that the beans were soaked in and which has been heated to nearly boiling. If not quite enough to cover add more water. Cover and cook slowly most of the day--adding water as necessary--and taste test as they start to cook for flavor, etc.
The slow cooking is the key I think, although some do it faster but with the slow cooker it is not a problem--they can cook all day and you can be at work or whatever.
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