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POS - FFOS
Memorial Cookbook


Remembering
Those Who Have Died
by Suicide

 

40

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    KEVIN'S FAVORITE STUFFED CABBAGE ROLLS

1 egg...whisk it really well
1/4 c. lemon juice (can substitute vinegar for this)
1/2 c. brown sugar
1 can tomato juice ( 46 ounce size) or 1 can tomato sauce plus water)

1 lb. extra lean ground beef
1 onion...grated
1/4 tsp. salt
1/4 c. uncooked rice
10-12 cabbage leaves
Boiling water
1 carrot...grated








Combine ground beef, rice, egg, onion, carrot, and salt; mix. Blanch cabbage leaves by covering with boiling water, letting stand 2-3 minutes. Drain. Put ball of meat mix on cabbage leaf, roll up, tuck ends, stick tooth pick in to hold together. Place rolls close together in heavy, ovenproof skillet. Add remaining ingredients, using enough water to cover rolls. Cover pan and cook over moderate heat 30 minutes. Reduce heat and simmer 20 minutes longer. Uncover pan and bake in 350 degree oven 20 minutes, turning once to brown bottom sides. Add hot water or tomato sauce or juice during
baking if sauce cooks down too much. Makes 5-6 servings.
Note: Kevin loved this recipe as a child, especially with lots of brown sugar and very heavy on the tomato sauce. After he moved away, this was what he requested when he came home to visit.
                                                                                   Judy Raney - Oregon
                                                                                     In loving memory of
                                                                                                Kevin Raney

 

 

 

By letting go of the secret of our loved ones death, we can begin to reclaim our memories of his or her life.
                                                                                                Carla Fine

 

 

JOSH'S JAMBALAYA

1/4 c. vegetable oil
1 (32-oz.) can tomatoes (crushed or diced)
2 bay leaves
1 tsp. thyme
cayenne, to taste
salt & pepper to taste
2 lb. chicken (cooked & cubed)
1 c. ham (cooked, diced into large pieces)
1 c. smoked kielbasa (sliced)
1 c. celery (sliced)
1 c. green peppers (diced)
1/4 c. parsley (minced)
1 c. scallions (sliced)








Saute first seven ingredients (chicken, ham, kielbasa, celery, green peppers, parsley and scallions), salt and pepper in a large pot over medium heat for five minutes, stirring often. Add all the rest of the ingredient (oil, tomatoes, thyme, bay leaves, cayenne) and cook on medium heat for 1/2 hour. If mixture is too soupy, remove meat and boil down liquid a bit. Serve over cooked rice.

Note: You may substitute shrimp and scallops for the chicken, but do not add them until ten minutes before the end of the cooking time.
                                                                               Linda Lerner - New York
                                                                                        In loving memory of
                                                                                                 Joshua Lerner

KATHIE'S EASY MEATLESS LASAGNA

1 egg
1 ctn. cottage cheese
4 c. mozzarella cheese
 
2 jar Ragu spaghetti sauce (traditional or garden vegetable)
1 pkg. lasagna noodles (ready to bake kind)

 



In bowl mix egg and cottage cheese together with about a cup of Mozzarella cheese. Then in a 9 by 13 inch pan layer sauce, noodles, cheese mixture, and a layer of mozzarella cheese. Continue layering until all gone and top with cheese. Cover with foil. Bake in 350 oven for 30 minutes uncover and bake until bubbling. Let stand for about 5 minutes before serving. Serves about 6.
                                                                     Amber D. Guerrero - Oklahoma
                                                                                        In loving memory of
                                                                                          Kathie Ann Hulgan

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