Category Archives: Karen’s Killer Fixin’s

Karen’s Killer Fixin’s: **Author Special**


Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my bonus feature called Karen’s Killer Fixin’s **Author Special**.  Although I intend to continue with my usual Fixin’s feature every Friday today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, PATTY WISEMAN, and her recipe for Chicken & Sausage Gumbo!

BOOK PEEK ~ An Unlikely Arrangement

An Unlikely Arrangement is a cozy armchair romantic mystery with many twists and turns. Just when you think you have figured it out, you haven’t!

Young and rebellious, Ruth Squire defied her parents to live the high life of young people in 1929 Detroit. Handsome and responsible, Peter Kirby worked diligently to make his family’s life easier. Rich and powerful, Eric Horton held the fates of many families in his hands.

These three lives intertwine through the differing worlds of high society, middle-class life, and organized crime, culminating in an engagement, a kidnapping, a misunderstanding… and a murder.

  Patty Wiseman is the daughter of a WWII Navy vet who survived Pearl Harbor, Patty Wiseman was raised in Washington State. She attended The Wesleyan College in Bartlesville, Oklahoma, and then moved to Northeast Texas where she has resided for over 30 years. For the past 24 years, she has worked as administrative assistant to a financial advisor.

An Unlikely Arrangement is her first novel and based on a true story. She has several short stories published and is currently working on two other novels, including the sequel to An Unlikely Arrangement.

She serves as secretary to the East Texas Writers Association and is a member of Northeast Texas Writers Association, as well as a two time winner of the National Novel Writing Month, commonly known as NaNoWriMo.

Now retired, Patty is proud to boast she still competes in her favorite sport, bowling. The proud winner of several 200 patches and other awards, she plans to continue to stay in shape with the sport.

Baseball is another passion, and Patty watches Texas Rangers Baseball faithfully. She and her husband Ron attend games as often as the can.

Patty and Ron are the proud owners of a year old crème lab they call Cutter. All their children are grown and scattered now with the grandchildren which gives Patty plenty of time to write and turn out the stories of a lifetime dancing in her head.

For more about Patty and her novels: Website, http://www.pattywiseman.com; Facebook, http://www.facebook.com/#!/pages/Patty-Wiseman-Fan-Page/122326897827176; Twitter, http://twitter.com/#!/PattyWG

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 20 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN AND SAUSAGE GUMBO

1/3 cup all-purpose flour                                     1 ¼ cups water, heated

¼ cup cooking oil                                                  1 ½ chopped chicken

½ cup medium onion, chopped                         8 oz. link fully cooked link sausage

½ cup celery, chopped                                                     cut into slices

½ cup green sweet pepper, chopped                 1 ½ sliced, fresh okra

4 cloves garlic, minced                                         2 bay leaves

¼ tsp. black pepper                                               3 cups hot cooked rice

¼ tsp. red pepper, ground

1 14 oz. can chicken broth, heated

 

In a large heavy saucepan or pot combine flour and oil for a roux. Cook over medium-high heat for 5 mins., stirring constantly. Reduce heat to medium. Cook and stir for 12 mins. or until roux is dark reddish brown.

Stir in onion, celery, sweet pepper, garlic, black pepper, and ground rep pepper. Cook for 3 to 5 mins. over medium heat or until veggies are crisp-tender, stir often.

Gradually stir in hot chicken broth, hot water, chicken, sausage, okra, and bay leaves. Bring to boil then reduce heat. Cover and simmer for 15 mins. or until okra is tender. Remember to discard bay leaves. Serve in bowls with rice.

Makes about 7 cups.

 

Karen’s Killer Fixin’s: Sichuan Chicken

  It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SICHUAN CHICKEN.

I love Oriental foods, the fresh flavors and intriguing textures. This recipe for Sichuan Chicken is incredibly quick and easy to make, not to mention delicious! A great last minute meal when you’ve come home tired and hungry.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 19 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SICHUAN CHICKEN
[Serves 4]

 

¼ cup soy sauce
¼ to ½ tsp. crushed red pepper flakes
¼ cup white wine
Worcestershire Sauce to taste
1 T. cornstarch
½ lb. asparagus spears, pierced
1 tsp. sugar
½ tsp. ginger
1 lb. boneless chicken, cubed
½ cup cashews
Cooked white rice (or brown rice, if preferred)

 

In bowl, combined ½ cup water, soy sauce, Worcestershire Sauce, cornstarch, sugar, ginger & chicken.  Marinate at least 15 minutes.

In wok, over medium-high, heat 2 T. salad oil.  Add red pepper flakes; stir-fry until black.  With slotted spoon, drain chicken reserving the marinade.  Place chicken in wok and stir-fry 2 minutes.

Add reserve marinade; over medium-low heat, cook, covered, 2 minutes or until tender.  Add asparagus; stir-fry 1 minute.  Stir in cashews.  Serve over cooked rice.

 

Karen’s Killer Fixin’s: **Author Special**

Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Introducing a bonus feature to Karen’s Killer Fixin’s!  Although I intend to continue with my usual Fixin’s feature every Friday today, in lieu of one of my own recipes, I’m going to introduce you to another author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors and their books.

     Introducing author, LIZZIE T. LEAF, and her recipe for SPINACH ARTICHOKE DIP!

I’ve loved books since I opened the first one. My dream was to write them myself. Of course life has a way of throwing us a curve ball, and the writing became a distant memory, lost in the hectic day to day world of family, job, laundry and housework. When the twinkling ember did spark, it was usually doused by someone demanding their share of my time, and me allowing it to happen.

But life does seem to go full circle. The desire to put the stories that continued to play in my head on paper emerged stronger than ever, and at a time in my life when there was someone encouraging me to do it. Now I’m living my dream; creating stories to share with others. I hope you enjoy them.

My other hobbies, gardening and baking, are now taking a back seat, and as for housework…what’s that?

FMI about Lizzie and all of her books…. www.lizzietleaf.com
Beyond Magic now available at Passion in Print Press
http://www.passioninprint.com/ShowBook.php?CR=LTL_BEYONDMAGIC

I hope you enjoy today’s Killer Fixin’s Author Special.  Happy eating!

Karen

P.S.  We’re at 18 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SPINACH ARTICHOKE DIP

Ingredients

1 (10-ounce) package frozen chopped spinach
2 (13¾ ounce) cans artichoke hearts
½ cup mayonnaise
½ cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Karen’s Killer Fixin’s: Gingerbread Cookies

   It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is GINGERBREAD COOKIES.

Yeah, I know Christmas is only 2 days away but the holidays aren’t complete without gingerbread cookies. And there’s still time to have your…cookie, and eat it too. So pull out those favorite cookie cutters and fill the house with the best scent of the holiday season!

***Before you skim down to today’s recipe, a brief announcement.***

Next Friday, I’m launching a bonus blog feature called “Killer Fixin’s Author Highlights”. What this means is that on occasion one of my author friends will be dropping in to share a personal recipe with us. On these days you’ll get two complete recipes and the opportunity to connect with a new or favorite author. **These won’t be regularly scheduled visits so feel free to subscribe and have all of my blogs, including Friday’s Killer Fixin’s recipes, appear automatically to your email Inbox.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 17 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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GINGERBREAD COOKIES

1/3 cup shortening
1 cup brown sugar
1 ½ cup dark molasses
2/3 cup water
7 cups flour
1 tsp. salt
2 tsp. baking soda
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves (optional)
1 tsp. cinnamon

Cream shortening and brown sugar, Stir in molasses. Add water slowly. Measure flour into sifter along with other dry ingredients and sift together in separate bowl to blend well. Add  to molasses mixture and mix slowly. Chill about 1-1/2 hours. Preheat oven to 350 degrees. Roll out on lightly floured surface to 1/2-inch thick and cut with floured cookie cutters. Bake on lightly greased cookie sheet, 10-12 minutes. Cool and, if desired, decorate with icing, nuts, candies, etc.

Karen’s Killer Fixin’s: Sweet & Sour Meatballs

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SWEET & SOUR MEATBALLS.

In this busy holiday season, we often just don’t have time to make a satisfying meal for our families. Not only is this a delicious and satisfying meal, it’s quick and easy to fix. Need something to take to that holiday office party or family potluck? No need to
fix rice. Just bring the meatball dish and a small bowl of decorative toothpicks for guests to “pick” them up as hot appetizers.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 16 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SWEET & SOUR MEATBALLS

1 lb. hamburger
½ cup dried bread crumbs
¼ cup milk
¼ cup finely chopped onion
1 egg
½ tsp. soy sauce
1 tsp. Worcestershire Sauce
¾ tsp. salt
1/8 tsp. pepper

 

Mix well.  Make into 1½-inch balls.  Arrange in baking dish in single layer.  Cover loosely.  Microwave on high, 3 minutes.  Stir up. Cover and cook another 5-7 minutes until no longer pink.  Stand 3 minutes.  Drain.

 

Sauce:  ½ cup packed brown sugar, 1 T. cornstarch, 1 can (13-1/2 oz) pineapple chunks, 1/3 cup cider vinegar, 1 T. soy sauce, 1 small green pepper in ½-inch pieces.

 

Mix sugar and cornstarch in 2 qt. casserole.  Stir in pineapple chunks with syrup, vinegar and soy sauce.  Microwave uncovered 2
minutes on high.  Stir.  Microwave until mixture thickens.  Boil 3-4 minutes.

 

Add meatballs and green pepper.  Cover lightly and microwave on high 3-4 minutes.  Serve over rice.

 

Karen’s Killer Fixin’s: Rum Cake

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is RUM CAKE.

In honor of the season, here’s another favorite holiday recipe. This is NOT your Aunt Mae’s ten pound fruitcake. Similar in texture to pound cake, it’s infused with enough rum to make a party. (Just be careful not to overeat and drive. You’re not using fake rum! 🙂 ) This truly is scrumptious.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 15 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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RUM CAKE
[Makes 1 Bundt cake]

1 pkg. yellow cake mix with pudding
¼ cup water
¾ cup rum
3 eggs
1/3 cup vegetable oil

Grease and flour tube or Bundt cake pan.  Mix dry cake mix, water, rum, eggs and vegetable oil until blended.  Pour in pan. Bake 325 degrees for 1 hour.  Take out of pan and let cool for 1 hour.  Put back in pan, poke a few ¼-inch holes in cake and pour glaze on cake.

Glaze:

¼ lb. butter
1/8 cup water
1 cup sugar
2/3 cup rum

Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat. Stir in rum.  Pour rum mixture over cake and let soak in. Cover and store in refrigerator.

 

Karen’s Killer Fixin’s: Puppy Chow

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PUPPY CHOW.

Despite its name, this snack is NOT for the dogs! <g> As we approach the holiday season, it’s always nice to have a supply of snacks on hand for when those last minute holiday guests stop in for some eggnog. This is a great sweet snack and easy to make. Just be sure to make at least two batches because it will disappear faster than you can say, “The dog’s just snatched the turkey off the table!”

All kidding aside, just a friendly reminder: Keep your dogs and cats healthy this holiday season. Don’t allow them access to chocolates and nuts and other
goodies we all love because many of these flavors, like chocolate, are toxic to our pets!

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 14 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PUPPY CHOW
[9 cups]

 

9 cups Chex [any variety]
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine (do not use spread or tub products, only sticks)
1 tsp. vanilla
1 ½ cups powdered sugar

Measure cereal in a large bowl; set aside.  Microwave chocolate chips, peanut butter and margarine in 1 qt. microwaveable bowl on High, 1 minute.  Stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.  Put into large zipper storage bag.  Add powdered sugar and gently shake until cereal is coated. Spread over waxed paper to cool. Store in airtight container.

Karen’s Killer Fixin’s: Parmesan Cheese Onion Bread

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PARMESAN CHEESE ONION BREAD.

There’s nothing more satisfying than the aroma and taste of freshly made bread! I love onion bread. Add parmesan cheese and I’m in heaven. This is wonderful served hot and buttery alongside a bowl of rich and hearty soup…or spaghetti…or, hmmm, there’s little this bread won’t enhance.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 13 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PARMESAN CHEESE ONION BREAD
[Makes 2 loaves]

 

1 pkg. yeast
¼ cup warm water
1 envelope onion soup mix
2 cups water
2 T. sugar
1 tsp. salt
2 T. parmesan cheese
2 T. shortening
6 to 6 ½ cups flour
cornmeal
7 egg whites with 1 tsp. water

 

Soften yeast in ¼ cup warm water.  Combine soup mix and 2 cups water in covered saucepan.  Simmer for 10 minutes.  Add sugar, salt, Parmesan cheese and
shortening. Stir well.  Cool to lukewarm.  Stir in 2 cups flour and beat.  Stir in yeast mixture.  Add enough flour to make stiff dough.  Knead until smooth.  Place in lightly greased bowl.  Cover and let rise about 1½ hours.  Punch down. Divide in half.  Cover and let rise 10 minutes.  Shape into 2 loaves.  Place on greased baking sheet sprinkled with cornmeal.  Gash tops diagonally.  Cover and let rise about 1 hour.  Bake at 375 degrees for 20 minutes.  Brush with egg white.  Bake 10-15 minutes more until lightly brown.  Let sit on rack until cooled for easier slicing.

Karen’s Killer Fixin’s: Cheddar Cheese & Broccoli Soup

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHEDDAR CHEESE & BROCCOLI SOUP.

We make a lot of soup in our house. It’s warm and satisfying, something to look forward to when it’s especially cold and nasty outside. I have a few family favorites I throw together in a crock pot and I’ll share some of those in the weeks and months to come. However, I’m not always so on the ball (can you imagine?!) and have to wing it on occasion at the last minute. This is a family favorite I can pull together fairly quickly.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 12 recipes and counting with this posting. Hope you find some recipes you like. If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox. If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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CHEDDAR CHEESE & BROCCOLI SOUP
[Serves 4]

4 T. butter or margarine
3 medium carrots, diced
3 celery stalks, diced
1 onion, diced
3 T. flour
1-½ cups chicken stock
2 small bags frozen broccoli, bite sized pieces
8 oz. mild cheddar cheese, grated
2-3 cups milk [depends on preferred thickness]
¼ tsp. cayenne pepper
Salt to taste

Heat butter in large saucepan. Add carrots, celery, and onion. Sauté about 5 minutes, or until softened. Add flour; cook over low heat, stirring constantly, until flour is incorporated into the butter, about 1 minute [makes roué]. Stirring constantly, gradually add stock and then the broccoli. Bring stock to boil and simmer until broccoli is tender, about 10 minutes. Stir in grated cheese, cook over low heat until melted. Stir gently so it doesn’t burn at the bottom of the pan. Do not allow to come to a boil again. Stir in milk, warm the soup over low heat. Season with cayenne pepper and 1 tsp. salt or to taste. Sprinkle each portion with more diced cheese and serve immediately. Serve with hot bread or rolls or breadsticks.

Hints: I’ve been known to add cooked chicken chunks to this recipe, too, because we’re a meat-and-potato kind of family. This basic soup can be adjusted into a number of different soups, broccoli, cauliflower, potato, potato and corn. You can use cooked brats with the potato, and potato and corn, versions. Creativity knows no bounds with this one. One last hint, save/freeze all of your leftover gravies and mashed potatoes and such and throw it into this for an “icebox” soup that utilizes your leftovers.

Karen’s Killer Fixin’s: Cabbage Rolls

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CABBAGE ROLLS.

I love cabbage rolls, especially during the blustery months! This recipe is fairly simple and easy to make. It will take some serious cooking time though to tenderize the cabbage and marry the flavors, so save this one for a wintry day when you can throw it into the oven in the early afternoon. Once it’s in the oven you can just sit back and read a book or play games with the family while the aromas drive you absolutely nuts until you can break out the knives and forks at dinnertime. 🙂

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 11 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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CABBAGE ROLLS
[Serves 4-5]

1 lb. ground beef
3 T. uncooked rice
1 grated onion
½ cup water
½ tsp. salt
12 large cabbage leaves
1 can (8 oz.) tomato sauce
4 T. vinegar
6 T. sugar

Combine meat, uncooked rice, onion, water, salt and pepper (to taste).  Set aside.  Boil cabbage leaves until tender.  Drain.  Divide meat into 12 equal parts.  Roll one meat portion in cabbage leaf.  (Two cabbage leaves if small, just so it’s wrapped all around.) Place seam side down in baking dish.  Combine tomato sauce, vinegar, and sugar.  Pour over cabbage rolls.  Bake, covered with tin foil, at 325 degrees for 3 hours.  Baste rolls with sauce.

[Lightly spray dish with pan coating for easier cleanup.]
[[Serve with hot rolls, French or Italian bread]]