Darn Good Food Recipes

Six eggs.
One med onion chopped fine.
Three cups Cheddar and jack grated(more or less, mostly more) or you can use the Mexican blend already shredded.
1 or 2 cans of whole (4 oz. can Ortega drained) green chilies chopped course (big chunks), I use two becaue I love the taste.
2 cans chopped (7 oz can drained) green chilies.
One or two cloves of garlic chopped or crushed fine.
¼ to ½ cup half and half or heavy cream. 3/4 cup is OK.
Two tablespoons flour (I like self rising because it adds a little fluff).
Jalapeños very finely chopped to taste, Optional (kind of).
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In a large bowl whisk eggs
Add flour and whisk
Add milk and whisk
Add garlic
Add onions and green chilies
Add Cheese
Mix all ingredients thoroughly with a big stout spoon.

Add more cheese to make the mixture thick if needed.

Add some more chopped jalapeños for a little more heat.

Grease bottom of pan (I use Baker’s Joy because it’s easy and works just fine) add mixture and bake at 350/360 for about 40/45 min until top starts to brown and is evenly puffed up.

My daughter loves this dish on Sunday morning, which for her is just about 1:00 PM when she opens that first eye, she’s 15!

Of course for the adult crowd this is best served with Mimosas.

Enjoy,

Butch

Last Edited on 28-Jun-2008 7:23 AM

Boyd
Guest
0 post
27-Jun-2008
1:27 PM

Cleveland Style Beef, Sausage & Pork Filled Cabbage Rolls
Recipe courtesy of Boyd Beal

1 large head Savoy or green cabbage

2 cups cooked long-grain rice
1/2 pound ground lean chuck
1/2 pound ground lean pork
1/2 pound sweet Italian sausage (casing removed)
1 pound Polish Kielbasa (Hillshire Farms)
2 small onion, finely chopped
3 garlic clove, finely chopped
1/2 cup firmly packed fresh parsley, finely chopped
Salt & Freshly ground black pepper to taste
2 bags of sauerkraut drained
1 quart Campbell’s Tomato Juice
In a large pot bring 2 quarts of salted water to a rolling boil. Remove the core from the base of the cabbage. Place the cabbage in boiling water until tender but still bright green. Immediately transfer blanched cabbage to a large bowl of ice water. Peel the cabbage leaves from the head and transfer them from the ice water to paper towels and pat dry. In a large bowl combine cooked rice, ground chuck, ground pork, sausage, onion, garlic, 2/3’s of the parsley, salt and pepper. To test the seasoning, cook a small amount of the mixture in a hot skillet, taste and adjust seasoning. With the thick rib end of the cabbage leaf facing you arrange about 1/3 cup of the meat filling across the rib end and roll up the cabbage leaf, tucking in the ends, to enclose the filling. Repeat the procedure for the remaining blanched cabbage leaves. In the bottom of an ovenproof casserole (large enough for the cabbage rolls to fit snugly in two layers) with a tight fitting lid spread half of the sauerkraut. Arrange the cabbage rolls over the sauerkraut and top with the more sauerkraut. Cut the Kielbasa into 3” lengths and slice lengthwise without going all the way through. Arrange the Kielbasa’s on top of the sauerkraut. Add the next layer of cabbage rolls and cover with remaining sauerkraut and any left over cabbage cut to the same size as the kraut. Add the Campbell’s Tomato Juice to reach halfway up the mixture. Bake the cabbage rolls, covered, in the middle of a preheated 350 degree F. oven for 1 hour. Reduce heat to 250 degrees F. and bake the rolls for another 45 minutes. Remove the lid and sprinkle the mixture with the remaining parsley.

Serve warm with eye goggles. The eye goggles are for your safety, it is said that if you accidentally splattered some of the juice on you forehead, your tongue would slap your eyes out trying to get to it!

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