Cabbage Rolls

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
¼ cup milk
1 Tbsp onion salt (or use half a medium onion and 1 ¼ tsp salt)
¾ tsp ground black pepper

1 pound extra-lean ground beef
¼ tsp garlic salt

1 (8 oz) can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

Preheat oven to 350 degrees. Steam cabbage.

In large bowl, combine rice, egg, milk, onion, ground beef, salt and pepper. Place ¼ cup meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place in greased 9x13 dish.

In small bowl, mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with foil and bake for one hour.

Brunch Bread

I FINALLY made this one so I can post the recipe with pictures! YIPEE!

1 cube softened butter or margarine (I use butter)
Any of the following:
Roll Mix
Bread Machine Mix
Your favorite bread recipe (for one loaf)

1 package (3 Tbsp) dry ranch mix
3/4 lb thin sliced lunch meat (or 4 small packages)
3-4 cups grated cheese (Monterey Jack mixed with medium cheddar works well)
Poppy seeds

Place dough mix in bread machine. Follow directions on package. Allowing the dough to rise is optional. I have made it both ways it works fine either way.

(I used my favorite bread recipe. It makes three loaves but I just split the dough in halves and made a loaf of bread along with my Brunch Bread. Next time, I would definitely split it into thirds. This was way to much bread!)

Preheat oven to 350.

Mix softened butter with ranch mix. Set aside. Use wrapper from butter to grease cookie sheet (or spray with cooking spray).

On lightly floured surface, knead dough. Before rolling dough, lightly flour surface again. Roll dough into a rectangle. This should be no longer than the cookie sheet and about 9-10" wide. Brush butter mix onto dough covering entire surface (the side facing up). Leave about 1/4 of the mixture to spread on top. Make cuts about 2" deep and 1" apart along the length of the rectangle.

Layer the meat down the middle of the dough leaving the cut edges uncovered.

(I haven't made this in a while and used the wrong kind of meat. You need the really thin cheapy lunch meat. This meat had way too much water in it and almost ruined the bread!)

Add the grated cheese on top of the meat (leaving the sides uncovered). This will flatten as it bakes so don't be afraid to load up!!

On one end, pull the dough out from under the meat and fold it over the cheese. Pull the strips up onto the mixture, alternating between sides (to create a braid).
Move Brunch Bread to cookie sheet. Brush the remaining butter mixture on top of the bread. Sprinkle poppy seeds on top.

Again, allowing the finished product to rise is optional.

Bake at 350 for 25-30 minutes (should be browned). And I, OF COURSE, was so excited to EAT my yummy Brunch Bread that I forgot to take a picture of the finished product! But trust me, it looked and tasted GREAT!

This is great served fresh and warm or cold from the refrigerator!

Note: For Desert Bread - Add 3-4 tablespoons sugar to bread mix. Brush top with softened butter, sprinkle with sugar and cinnamon mixture. Bake as noted above.