In a large kettle, brown sausage, beef and onion.Drain off fat.Add remaining ingredients, except cabbage.Mix well.Stir in cabbage and simmer 15 to 20 minutes or until cabbage is tender. Yields 10 to ...
Mix potatoes, mushroom soup, sour cream and onion all together.Place in 9 x 13-inch pan.Top with melted butter and cheese.Bake at 350\u00b0 for 1 hour. ...
Bake at 350\u00b0 for 1 1/2 hours or slow cooker 8 hours on slow. The longer you cook it, the better it is. ...
Combine cabbage, celery and sweet pepper.Mix well the sugar, vinegar, salt and celery seed; add to the cabbage mixture.Can be made several days ahead.Will keep a very long time in refrigerator. ...
Heat oven to 375\u00b0.Beat all ingredients together.Pour into 9-inch psatry lined pie pan.Bake 50 to 55 minutes. ...
Cook cabbage in boiling salt water until tender (about 8 minutes).Saute onion in butter until tender.Add flour and mix thoroughly.Slowly add milk.Add nutmeg, pepper and 3/4 cup cheese.Drain cabbage ...
Beat all ingredients together and pour into a greased 2-quart casserole. ...
Chop cabbage and onion.Mix remaining ingredients in saucepan and bring to a boil.Pour mixture over cabbage.Mix. Place in covered jar and refrigerate.Best if left to marinate for 24 to 48 hours.Re-mi ...
All ingredients are to be ground on an ole-timey sausage grinder very fine.Cover with red vinegar.Bring to a boil.Cook to turn peppers and brown about 10 minutes.Makes about 15 to 16 pints canned. ...