Recipe(tried): Stuffed Cabbage, Apples and Sweet Taters, Banana Layer Cake
Menus Good Morning Everyone!
What a beautiful morning it is, I have started the preparations for tonight's dinner and then Mom and I will go visit a quaint old book store in downtown in search of several books on a list I have...
Tonight we will enjoy a delicious meal of Stuffed Cabbage, Sauteed Apples and Taters, Ginger Almond Iced Tea and Banana Cake with Cream Cheese Frosting.
Enjoy!!
Miriam Steinberg's Stuffed Cabbage w/Cranberry Sauce
1 16-ounce can jellied cranberry sauce
1 15- or 16-ounce can tomato sauce
1 1/2 cups water
Juice of 1 lemon
1/4 cup brown sugar or to taste
1/2 cup raisins
1/2 cup fresh cranberries
1 apple
1 medium head of cabbage
2 pounds ground beef
1/2 cup uncooked rice
Salt and freshly ground pepper
1 large egg
1 medium onion, grated
4 tablespoons ketchup
Yield: at least 15 stuffed cabbages or 6 to 8 servings
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan. Bring to a boil; then add the raisins and the fresh cranberries. Peel, core, and dice the apple and add. Simmer for another 5 minutes.
Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, about 10 minutes or until wilted. Cover with cold water and drain. (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.)
In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them. Pull off the inside leaves and place them one by one on a board, outside down. Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf. Fold up like an envelope, top first, then bottom and then the 2 sides. Place seam side down in the lined casserole. Repeat with the rest of the cabbage and the filling.
Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours. Then place the stuffed cabbage in a preheated 300-degree oven and bake, uncovered, for one half hour more.
Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup , 1 1/2 to 2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste. Make this dish ahead. It tastes much better the next day. Also, this is a good recipe to double. Freeze one portion for unexpected guests.
Sauteed Sweet Taters and Apples
3 med. sweet potatoes
3 med. apples, peeled, cored and sliced (I used Rome)
1 stick butter
1/2 c. sugar
1 pkg. Wiley's Sweet Potato and Yam Spice*
1 t. vanilla
* Wiley's is a package I found right next to the sweet potatoes, ask your grocer for it.
Boil the sweet taters til tender. Drain, cool, peel and slice into rounds. Melt the butter in the skillet, add the sugar, and the Wiley's seasonings, stir to blend, and add the apples and the yams, stir gently to cover with liquid. Cook on med. low till heated through about 30 mts.
Ginger Almond Iced Tea
yields 3 qts
.
1 c. boiling water
5 reg. size tea bags
1 c. sugar
4 c. water
1/2 c. lemon juice
1 t. vanilla extract
1 t. almond extract
1 qt. ginger ale, chilled
Pour boiling water over tea bags, cover and steep 5 mts. Remove tea bags, squeezing gently. Stir in sugar and next 4 ingredients, chill. Stir in ginger ale just before serving. Serve tea over ice.
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon plus 1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 large bananas, peeled, sliced
Preheat oven to 350 F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)
Serves 8 to 10.
Bon App tit
October 1997
R.S.V.P.
Gabrielle Restaurant, New Orleans LA
What a beautiful morning it is, I have started the preparations for tonight's dinner and then Mom and I will go visit a quaint old book store in downtown in search of several books on a list I have...
Tonight we will enjoy a delicious meal of Stuffed Cabbage, Sauteed Apples and Taters, Ginger Almond Iced Tea and Banana Cake with Cream Cheese Frosting.
Enjoy!!
Miriam Steinberg's Stuffed Cabbage w/Cranberry Sauce
1 16-ounce can jellied cranberry sauce
1 15- or 16-ounce can tomato sauce
1 1/2 cups water
Juice of 1 lemon
1/4 cup brown sugar or to taste
1/2 cup raisins
1/2 cup fresh cranberries
1 apple
1 medium head of cabbage
2 pounds ground beef
1/2 cup uncooked rice
Salt and freshly ground pepper
1 large egg
1 medium onion, grated
4 tablespoons ketchup
Yield: at least 15 stuffed cabbages or 6 to 8 servings
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan. Bring to a boil; then add the raisins and the fresh cranberries. Peel, core, and dice the apple and add. Simmer for another 5 minutes.
Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, about 10 minutes or until wilted. Cover with cold water and drain. (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.)
In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them. Pull off the inside leaves and place them one by one on a board, outside down. Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf. Fold up like an envelope, top first, then bottom and then the 2 sides. Place seam side down in the lined casserole. Repeat with the rest of the cabbage and the filling.
Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours. Then place the stuffed cabbage in a preheated 300-degree oven and bake, uncovered, for one half hour more.
Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup , 1 1/2 to 2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste. Make this dish ahead. It tastes much better the next day. Also, this is a good recipe to double. Freeze one portion for unexpected guests.
Sauteed Sweet Taters and Apples
3 med. sweet potatoes
3 med. apples, peeled, cored and sliced (I used Rome)
1 stick butter
1/2 c. sugar
1 pkg. Wiley's Sweet Potato and Yam Spice*
1 t. vanilla
* Wiley's is a package I found right next to the sweet potatoes, ask your grocer for it.
Boil the sweet taters til tender. Drain, cool, peel and slice into rounds. Melt the butter in the skillet, add the sugar, and the Wiley's seasonings, stir to blend, and add the apples and the yams, stir gently to cover with liquid. Cook on med. low till heated through about 30 mts.
Ginger Almond Iced Tea
yields 3 qts
.
1 c. boiling water
5 reg. size tea bags
1 c. sugar
4 c. water
1/2 c. lemon juice
1 t. vanilla extract
1 t. almond extract
1 qt. ginger ale, chilled
Pour boiling water over tea bags, cover and steep 5 mts. Remove tea bags, squeezing gently. Stir in sugar and next 4 ingredients, chill. Stir in ginger ale just before serving. Serve tea over ice.
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon plus 1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 large bananas, peeled, sliced
Preheat oven to 350 F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)
Serves 8 to 10.
Bon App tit
October 1997
R.S.V.P.
Gabrielle Restaurant, New Orleans LA
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