(Cabbage Rolls Con't)
Continue with remaining leaves. If you have any leftover filling, simply roll
them into meatballs to place in the pot alongside the cabbage rolls.

Place the stuffed cabbage rolls in a large pot and cover with sauce
ingredients.  If you had any leftover cabbage or meatballs, add them to the
pot as well.

Bring the sauce to a gentle boil over medium heat and reduce to a simmer. 
Cover the pot, leaving it slightly open so that the steam does not force the
cabbage rolls to open.  Cook for approximately 2 - 2 1/2 hours, until cabbage
is tender and sauce has thickened.

Carol T

Ro-tel Chicken Spaghetti

4  chicken breasts, cooked & chopped 1 can cream of mushroom soup
1 can chicken broth
1 can Ro-Tel tomatoes
1 lb Velveeta cheese, cubed
12 ounces spaghetti, cooked & drained

In a bowl mix together the soup, broth& Ro-tel tomatoes. In a 13x9 greased
casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
Bake in a preheated 350 degree oven until heated through and cheese melts
about 30-45 minutes.
As soon as you remove from the oven stir to mix well, adding salt and pepper
to taste.

Carol T

Bell Peppers stuffed with hamburger meat and cornbread dressing

1 lb. ground beef
1 tsp. salt
1 lg. onion, chopped
3 stalks celery, chopped
6 bell peppers, chop tops, 1/2 c.
Parsley (fresh or flaked)
1 tsp. chicken bouillon (1 cube)
1 c. water
Baked, crumbled cornbread
Salt, pepper,

1/2 c. white cornmeal
2 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/2 c. milk
1 egg
2 tbsp. oil

Preheat oven to 400 degrees. Grease a 9" pan. Combine dry cornbread
ingredients.  Combine milk, egg, and oil separately, beating slightly.  Add to
dry ingredients, stirring just until moistened. Bake 15 to 20 minutes or until
golden brown.
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--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)