Cabbage Rolls to bring in the New Year!

1 large loose leafef cabbage
1 cup of uncooked rice
1 lb ground chuck, raw
1 8 oz can of tomato sauce
1/2 teaspoon of Garlic Powder
1/2 teaspoon of cayenne pepper
1 cup of water
1 teaspoon salt
1 teaspoon black pepper

Immerse whole cabbage in cold water with stem side up. Bring to a boil, turn off heat and cover letting the cabbage steam. The cabbage is ready when you can push a fork through the stem. Be sure to lift gently out of the hot water into a colander to drain.

Carefully pull the whole leaves apart and place on cutting board. Lay each leaf out on another cutting board and cut out a pie shaped wedge where it was attached to the stem. Position cut wedged side nearest you.

Mix uncooked rice, raw beef, salt, black pepper, cayenne and garlic powder. Place 1 tablespoon of mixture on the leaf and roll by folding left and right and then roll like a cigar away from you.

Place in a buttered Dutch Oven layering carefully with the rolled open seam down. Stack them on top of each other, packing them tightly in the pot.

Pour a small can of tomato sauce over the rolls; add 1 cup of water to pot; cover on a low heat and simmer on the stove for about an hour. Be sure rice is cooked by testing one of the cabbage rolls.

Garlic Roasted Asparagus

1 lb of asparagus
3 thinly sliced garlic cloves
3 TB of extra virgin olive oil
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
lemon wedges

Preheat oven to 400°F. Rinse and snap off ends of asparagus. Place asparagus and garlic in a black iron frying pan, heavy oven skillet or roasting sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 10 minutes or until asparagus is crisp-tender, stirring once. Serve immediately with lemon wedges. Bon Appetit!

New Year's Eve Menu

Turkey Breast
Garlic Mashed Potatoes
Roasted Asparagus
Black Eyed Peas (Good Luck)
Smothered Cabbage (Money)

All of these delicious recipes are in Roux!  Bon Appetit!

Egg Nog for Christmas Eve

It is a tradition in our family to serve Egg Nog while opening gifts...store bought Egg Nogs are too sweet for our taste...this recipe from my mother is absolutely delicious!  Bon Appetit!

2 yolks, set aside egg whites
3 cups of whole milk
2/3 cup of sugar
1 teaspoon vanilla extract
nutmeg

In a deep sauce pan whisk two egg yolks until blended. Add sugar. On a medium heat, whisk in 3 cups of whole milk a little at a time, stirring constantly until the mixture coats the back of a stainless steel spoon. Remove from heat and add 1 tsp. of vanilla extract.

For the topping:

Egg whites
2/3 cup of sugar

Beat egg whites until frothy. Add 2/3 cups of sugar and beat until stiff peaks form, fold into egg nog; simmer. Pour into cups or mugs and dust with nutmeg.

This recipe can be doubled, tripled, etc.

Fantasy Fudge Recipe

3 cups sugar
3/4 cup margarine (1 and 1/2 sticks)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft or Jett Puff Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring.

Remove from heat; add vanilla extract

Stir in chocolate till melted, add marshmallow creme, nuts & vanilla; beat till blended.

Pour into greased 13 x 9-inch baking pan.

Let cool and cut into 1-inch squares.

All Baked Out!

We finished our Christmas baking with the most delicate of all cookies...the Macaroon...it absolutely will melt in your mouth...this recipe is at least 150 years old if not older; it was my Grandmother's Grandmothers recipe...Bon Appetit!!!

Sugar Cookies on Parade

We have made Sugar Cookies, Peanut Butter Cookies, Aunt Lily's Holiday Cookies, Pecan Crispies, Macaroons, Chocolate Chip Cookies and Oatmeal Cookies.  All available in Roux!  Bon Appetit! 

Cookies on Parade!

Finished all of our baking for Christmas...well, maybe a sugar cookie and spritz batch will be in the future...it was fun doing it with friends!  Bon Appetit!

Cookies and Cupcakes...

Our baking was a success!

Aunt Lily's Holiday Cookies

These little cookies are like a delicious little bite of a crunchy fruit cake.  Some people call them "Russian Rocks" and are a tradtional cookie for many families during the holidays.  Bon Appetit!

1 1/2 cups raisins
1 1/2 cups of dried cranraisins
3 cups of pecan halves
3 cups of sifted All Purpose flour
1 teaspoon of cinnamon
1 teaspoon of allspice
1/2 teaspoon of baking soda
1 stick of butter softened
1 1/2 cups of granulated white sugar
3 large eggs

Preheat oven to 350°F. Combine pecans, cranraisins and raisins in a large mixing bowl; add sifted flour, spices and soda. Mix well. Set aside. Cream butter and sugar; add eggs. Mix well. Add to first mixture. Stir well. It will be a very stiff dough. Drop onto a greased cookie sheet by tablespoons. Bake 14 - 18 minutes.