Escalloped Cabbage
Ingredients
- 2 cup cooked cabbage
- 1 cup white sauce
- 1/8 teaspoon paprika
- 1 tablespoon butter
- 1/4 cup bread crumbs
Directions
- Remove the outer leaves of a two and a half pound head of cabbage.
- Cut in half (using but half for dinner).
- Wash thoroughly and cut in shreds or chop moderately fine.
- Put in a large kettle of rapidly boiling water.
- Boil for twenty minutes.
- Drain well, add one-half a teaspoon salt.
- Make the white sauce, add the cabbage and paprika, mix well.
- Place in a buttered baking dish.
- Cover with buttered crumbs and place in a moderate oven until browned.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Side
Ingredients: cabbage, white sauce, paprika, butter, bread crumb
Equipment: measuring cups, measuring spoons, knife, strainer, stove
See Also
Escalloped Cabbage
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Side
Ingredients: cabbage, white sauce, paprika, butter, bread crumb
Equipment: measuring cups, measuring spoons, knife, strainer, stove
Cole Slaw
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Salad
Ingredients: sugar, mustard, salt, pepper, egg, butter, cream, vinegar, cabbage, paprika
Equipment: measuring spoons, measuring cups, egg beater, double boiler
Creamed Cabbage and Dried Beef
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: cabbage, beef, white sauce, bread crumb
Equipment: measuring cups, measuring spoons, stove, knife, oven, casserole
Cheese Fondue II
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Side
Ingredients: cheese, bread crumb, salt, mustard, paprika, evaporated milk, water, butter, egg
Equipment: measuring cups, measuring spoons, baking pan, oven
Macaroni and Cheese
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: macaroni, evaporated milk, cheese, mustard, cayenne pepper, bread crumb, butter, paprika
Equipment: measuring cups, measuring spoons, pot, baking pan, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove