A Walk Down Memory Lane


Original post: July 16,2010

When I found the grocery list this morning at my local market I thought it would be fun to share with all of you since that was my intention when I started Chellengeu2cook. I read the list and my mind went back in time probably 14 years. I had been invited to my very first Pampered Chef party and the consultant made this dinnertime salad. Needless to say, I had to buy the Busy Mom’s cookbook. I used to make this for summer lunches when we lived in Ohio, but haven’t made it once in the 9 years we have lived in Michigan. Funny how the mind works isn’t it?  Anyhow, I hope you enjoy! Mark and I had it for lunch today and it was delightful. Just as I remembered!  From the list I used sausage, potatoes, onions, Dijon mustard, sour cream and good beer. Not Bad!!
Hope you enjoy and Happy cooking,
Vonnie                                                                                                                      

PS…Share your recipes you came up with for the latest grocery list!

From The Pampered Chef Busy Mom’s Cookbook, 1996.
Opening page:
This book is for all the mothers, fathers and caregivers who make careful, loving meal preparation part of their busy lives… and for the thousands of Pampered Chef Kitchen Consultants who help make the lives of everyday cooks a little easier and a lot more fun. Doris Christopher, Founder and President.

Meat”n” Potato Salad
1 pound smoked sausage cut into 1/2 inch thick slices ( I used a pre-cooked Italian sausage)
1 pound small red potatoes, cut into 1/2 inch cubes (I used white potatoes)
1 1/2 cup chicken broth
1/2 cup sour cream
2 TBSP. cider vinegar
2 TBSP. mayonnaise (I used Miracle Whip)
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1 large green bell pepper, diced
1/2 cup red onion chopped

Place sausage, potatoes and chicken broth in a large frying pan. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until potatoes are tender, about 10 minutes.   Meanwhile combine sour cream,vinegar,mayonnaise,mustard,sugar, and salt in a 2 qt bowl. Set aside.
When sausage and potatoes are finished cooking, drain and let cool slightly, about 5 minutes. Add sausage, potatoes, bell pepper, and onion to sour cream mixture. Toss to coat. Serve warm or cold.
Yield: 4 servings

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Grandma Taylor’s Cabbage Rolls


an·tic·i·pa·tion

noun

1.the act of anticipating or the state of being anticipated.
2.realization in advance; foretaste.
3.expectation or hope.
4.previous notion; slight previous impression.
5.intuition, foreknowledge, or prescience.
Origin:  1540–50; (< Middle French ) < Latin anticipātiōn- (stem of anticipātiō ), equivalent to anticipāt ( us ) (past participle; see anticipate) + -iōn- -ion
Why did I start my blog off with the definition of anticipation?
To enrich my readings vocabulary?
Sure…but I am confident you already frequent this word in your daily life.
To educate you in the origin?
Ok….I do love finding the derivation from a source.
To make my readers wait just a few more seconds for my most requested recipe?
YES!!
                                                                                                       
SO…..here it is the most requested recipe.  When I make these or my mother makes these for parties everyone asks “Can I PLEASE have the recipe?”
BUT…before I divulge the secret,  I have to tell you how this recipe started in my family.
Here goes….
As you have read in my other posts, I had the most wonderful Grandma in the world.  She was smart, and funny, and beautiful.  I loved her with all my heart and I wanted to grow up to be just like her.  She worked in the Trumbull County Recorders office. Anything that when through the courts, crossed my Grandmother’s desk and she recorded it in huge ledger books. I used to love to go to her office. Anyhow…
She was friends with the”local” celebrity Norma Antenucci.  Norma had a local cooking show back in the 60’s, and she published a cookbook called “Norma presents….. a collection of her favorite recipes. (I have my Grandma’s signed copy)
My Grandma would make these cabbage rolls when I was growing up and it was always a big family favorite.  My mother carried on the family tradition after my Grandma passed. And now it is my turn.
My family isn’t one of those richly ethnic families with great traditions passed down generation to generation. I always dreamed of being in a family that was so lucky .  But I do have some stories and recipes that come close. We were a very close family and I always loved my Sunday’s with my Grandma and Grandpa Taylor.
I hope you love this recipe as much as I do and my family does.  And I would be honored if it became one of your traditions and much-anticipated recipes in your repertoire.
Hope you enjoy and Happy Cooking,
Vonnie
Grandma Taylor’s Cabbage Rolls
Ingredients:
1 pound ground beef
1/2 pound pork sausage or ground pork
3/4 cup raw rice
2 eggs, slightly beaten
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt
1/8 tsp. celery salt
1 large head cabbage
1 large can sauerkraut, drained
1 can tomato paste diluted with 3 cans of water.
Directions:
Cook head of cabbage, core side up, in saucepan with about 2 inches of water.  Cover.  Steam just long enough for the leaves to become pliable and easily removed.  Cut off tough core at bottom of leaf.
Combine meat, raw rice, slightly beaten eggs and seasonings.
Place a large spoonful of meat mixture on cabbage leaf and roll leaf starting at the bottom end of leaf.  Tuck under the sides to give packaged look.  Make as many rolls until you’ve used all the meat mixture.
Make a layer of sauerkraut in bottom of roasting pan.  Place a layer of cabbage rolls on top of kraut.  Repeat until all cabbage rolls are used and end with sauerkraut on the top.  Pour tomato sauce over all.  Cover tightly.  Bake in a moderate oven 350 degrees for about 1 1/2 hours.
My Grandma and my mother always serve these with Mashed potatoes.
*I have also done this recipe in the crockpot and it comes out perfectly.