Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig Some time ago I copied these recipes down from a Cowbelle cookbook.
The problem is that, though I have the names of the Cowbelle recipe contributors, I don't remember the name of the cookbook.
The first recipe, "7 Layer Casserole," was contributed by Mildred Wollert Scherzer from the San Luis Valley CattleWomen (She was state president from 1983 to 1984).
Preheat the oven to 350 degrees.
You'll need: a large greased casserole dish; 3 tablespoons minced onion; 1 green pepper, diced; 1/3 cup rice; 4 medium potatoes, diced; 6 stalks celery, diced; 1 pound ground beef, browned; and 1 cup tomato soup.
Layer the onions, pepper, rice, potatoes and celery in the casserole. Spread browned meat on top of the vegetables. Then spread the tomato soup on top of the meat. Add 1/2 cup water and place in the oven. This may be covered for the first 25 minutes, then remove the cover. Bake at 350 degrees for 30 to 45 minutes. It's better if left to stand for a few minutes. Serve with tossed salad and hot rolls.
This recipe is similar to a "Hamburger Stew" recipe that I fix in the crock pot (previously printed in this column). I eliminate the rice and green pepper but add sliced carrots and season each layer.
We enjoy it served hot over bread and butter in a large soup bowl.
"Spaghetti and More" comes from Mrs. Robert Yard, Fremont County Cowbelles. You'll need a 9-by-13-inch baking dish. Preheat the oven to 350 degrees.
The ingredients are: 1/2 pound spaghetti, cooked; 1 pound ground beef; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1 can tomato soup; 1 cup water; 1 can mushroom soup; salt and pepper, to taste; and 2 cups shredded cheese.
Brown the beef with the onion. Then mix everything together, except the cheese. Put it in the baking dish and top with shredded cheese. Bake for 30 minutes at 350 degrees.
"Stuffed Cabbage Rolls" comes from Esther Lisle of the Morgan County CattleWomen.
Gather up the following: 1 pound ground beef, 2 teaspoons salt, 1/2 teaspoon pepper, 3/4 cup cooked rice, 2 (8-ounce) cans tomato sauce, 12 large cabbage leaves, 2 tablespoons oil, 1/4 cup brown sugar, and 1/4 cup lemon juice.
Combine the first four ingredients with 1 can tomato sauce.
Cook cabbage leaves in boiling water for 4 minutes. Drain and cool. Place equal amounts of meat mixture on each leaf. Roll up cabbage leaves and fold over. Fasten with toothpicks.
Brown the rolls in hot oil in a heavy skillet. Then, add the lemon juice and brown sugar to the remaining can of tomato sauce. Mix and pour over the rolls. Simmer, covered, for 1 to 1 1/2 hours, basting occasionally. I haven't made cabbage rolls for a while. I put mine in a casserole dish, cover with plain tomato sauce, and bake at 250 to 325 for about 1 to 1/2 hours.
Please send your recipes to me at P.O. Box 415, Craig 81626 or call me at (970) 824-8809.