2013-03-28 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week we will feature Mikayla Meidinger who will graduate from Zeeland high school in May.

While in school Mikayla has been active in Band,Choir,Acalympics, FBLA and Baptist Youth Fellowship.

In the fall she plans to attend the University of Mary to plan a degree in nursing.

Mikayla’s parents are Steve and Michele Meidinger.

Pigs In The Blanket

Boil cabbage head for 2 to 3 minutes ( needs to be soft enough to peel leaves off) Peel leaves off until you get to the point where you have no more leaves. Keep about a dozen leaves and save cabbage water.

Filling: one pound beef hamburger,1 to 1/2 pound ground pork sausage.

1 cup rice cooked,1/2 cup chopped onion, salt and pepper to taste.

Mix together and spoon onto a cabbage leaf and wrap sides in.

Sauce: 2 cans tomato soup,1/4 cup ketchup, 3 soup cans of cabbage water (depends on how much you like) salt, pepper and garlic salt to taste.

Mikayla Meidinger Mikayla Meidinger Pour over filled cabbage leaves.

Bake in a 350° preheated oven for 2 1/2 hours.

Spoon sauce over as it is baking

Chicken Fettuccine
1-(8 oz. pkg. cream cheese)
2 cans cream of chicken
1/2 C. butter
1 C. milk
Garlic salt to taste
1 cup shredded cheese.
Mix all together and heat
until cheese is melted.
Heat to boiling
Pour over baked chicken
or boiled noodles

(Correction to Eleanor’s Culinary Clips in the March 21 column, Caramel Bars). The caramel bar recipe read that the bars should be baked for an additional 20 minutes after caramel, choc. chips, and crumb mixture is added on top of the baked crust. This isn’t the case. They do not need to be baked any longer.

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