Last night's dinner

I've heard from others that ham and peanut butter is good. Don't know if I
would eat it though.

"Fred" wrote in message
...
That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

On Sun, 23 Nov 2003 07:50:57 -0800, "Brenda Hammond"
wrote:

I sometimes mash them with onion as well. They are good that way. I
guess
liking them with ketchup is something I picked up from my dad, but then
he
does eat some weird stuff. One of his favorites is sardines, cheese and
strawberry jam sandwiches. Yech!!!

"Fred" wrote in message
.. .
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have
been
thinking lately that I'd like sardines, so may have them for lunch
today.
How do you fix yours Fred? I usually just have them either on plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet
potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going
to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There
have
been many
things others have mentioned that I have never been able to find
in
my
store.
Would you like me to send you the empty box from the lasagna?
Maybe
you
could
show it to your store manager and see if it is something they
would
carry? I'd
try to send you the entire package, not too sure how to go about
dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred

wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I
saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g
Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed
to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did,
only
because I
had someone say that it didn't cook in the specified amount of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where did
you
add
the cabbage to the final result? Of course this will not come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce
wrote:

I made this for dinner last nite, was really tasty and
definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip
the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton!
It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5
with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes
in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal
goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

On Sun, 23 Nov 2003 11:14:02 -0800, Fred
wrote:

That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

Bacon and peanut butter is one of the world's classic combinations!

Not that I eat bacon and peanut butter sandwiches very often now. I
bet prosciutto would be marvellous.

Stan

It was not something I would necessarily repeat - it was spur of the
moment at 6am when I wanted enough protein on the sandwich for the ski
trip. While I have also been doing just plain peanut butter, I prefer
it cut with some form of jelly for MOISTURE (G) but that depends on
how many points I want the sandwich. So no more ham/peanut butter
here

On Sun, 23 Nov 2003 20:00:04 -0800, "Brenda Hammond"
wrote:

I've heard from others that ham and peanut butter is good. Don't know if I
would eat it though.

"Fred" wrote in message
.. .
That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

On Sun, 23 Nov 2003 07:50:57 -0800, "Brenda Hammond"
wrote:

I sometimes mash them with onion as well. They are good that way. I
guess
liking them with ketchup is something I picked up from my dad, but then
he
does eat some weird stuff. One of his favorites is sardines, cheese and
strawberry jam sandwiches. Yech!!!

"Fred" wrote in message
.. .
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have
been
thinking lately that I'd like sardines, so may have them for lunch
today.
How do you fix yours Fred? I usually just have them either on plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet
potato
into the toaster over and have already had my salad and broccoli and
cauliflower and then my sardines - one potato or the other to follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred
wrote:

That's okay. The cabbage recipe seems to be something I am going
to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There
have
been many
things others have mentioned that I have never been able to find
in
my
store.
Would you like me to send you the empty box from the lasagna?
Maybe
you
could
show it to your store manager and see if it is something they
would
carry? I'd
try to send you the entire package, not too sure how to go about
dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred

wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I
saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g
Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed
to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did,
only
because I
had someone say that it didn't cook in the specified amount of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where did
you
add
the cabbage to the final result? Of course this will not come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce
wrote:

I made this for dinner last nite, was really tasty and
definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip
the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton!
It
says 6 servings,
but they are overly generous servings! I also recall it being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5
with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes
in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal
goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

Especially, when spelled correctly (G)

Actually, too dry. I do recall the bacon version from years ago. I
have not seen those boxes of precooked bacon recently.

On Mon, 24 Nov 2003 01:08:45 -0600, Stan
wrote:

On Sun, 23 Nov 2003 11:14:02 -0800, Fred
wrote:

That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

Bacon and peanut butter is one of the world's classic combinations!

Not that I eat bacon and peanut butter sandwiches very often now. I
bet prosciutto would be marvellous.

Stan

Good old peanut butter and jelly/jam. I wonder if there is anyone out there
that hasn't at least tried pb&j. It was a main staple in our house when we
were kids, four kids to feed and one income, times were a bit tight, so we
ate alot of it. My brothers both still eat it every day for lunches. Goes
to show you how old habits are hard to break.

Neighbor friends of our when we were kids used to eat peanut butter and
bologna sandwiches. Yech!! Couldn't do that either, but they swore that it
was the best thing going...

"Fred" wrote in message
...
It was not something I would necessarily repeat - it was spur of the
moment at 6am when I wanted enough protein on the sandwich for the ski
trip. While I have also been doing just plain peanut butter, I prefer
it cut with some form of jelly for MOISTURE (G) but that depends on
how many points I want the sandwich. So no more ham/peanut butter
here

On Sun, 23 Nov 2003 20:00:04 -0800, "Brenda Hammond"
wrote:

I've heard from others that ham and peanut butter is good. Don't know if
I
would eat it though.

"Fred" wrote in message
.. .
That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

On Sun, 23 Nov 2003 07:50:57 -0800, "Brenda Hammond"
wrote:

I sometimes mash them with onion as well. They are good that way. I
guess
liking them with ketchup is something I picked up from my dad, but
then
he
does eat some weird stuff. One of his favorites is sardines, cheese
and
strawberry jam sandwiches. Yech!!!

"Fred" wrote in message
.. .
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have
been
thinking lately that I'd like sardines, so may have them for lunch
today.
How do you fix yours Fred? I usually just have them either on
plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know!
The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain.
I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get
home
from skiing tomorrw. So I have thrown a white potato and sweet
potato
into the toaster over and have already had my salad and broccoli
and
cauliflower and then my sardines - one potato or the other to
follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred

wrote:

That's okay. The cabbage recipe seems to be something I am
going
to
make. It just sounds fine. Lasagna will just have to wait.
Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There
have
been many
things others have mentioned that I have never been able to
find
in
my
store.
Would you like me to send you the empty box from the lasagna?
Maybe
you
could
show it to your store manager and see if it is something they
would
carry? I'd
try to send you the entire package, not too sure how to go
about
dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred

wrote:

Thanks. I thought it might get layered on form the bottom to
get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has
18
grams of fat. I think some of their offerings are localized.
I
saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce
wrote:

DOH! No you didn't miss a step - it appears that I did. g
Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and
mixed
to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I
did,
only
because I
had someone say that it didn't cook in the specified amount
of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where
did
you
add
the cabbage to the final result? Of course this will not
come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce
wrote:

I made this for dinner last nite, was really tasty and
definitely
worth the
effort. Youngest girl and hubby loved it. It really
wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep
process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip
the
cheese next time -
really isn't necessary. Just a warning ... this makes a
ton!
It
says 6 servings,
but they are overly generous servings! I also recall it
being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5
with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3
minutes
in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire,
tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely
fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of
condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish
personal
goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

I'll put my hand up to that one - I HATE peanut butter and would rather have
almost anything than let peanut butter anywhere near anything I am planning
to eat!

Jane
259.6/199.2/139

Good old peanut butter and jelly/jam. I wonder if there is anyone out
there
that hasn't at least tried pb&j.

Wow. Someone who doesn't like peanut butter!

"Just Me" wrote in message
...

I'll put my hand up to that one - I HATE peanut butter and would rather
have
almost anything than let peanut butter anywhere near anything I am
planning
to eat!

Jane
259.6/199.2/139

Good old peanut butter and jelly/jam. I wonder if there is anyone out
there
that hasn't at least tried pb&j.

Never actually ate them but everybody who did loved them, Lee, NOT
interested AT ALL in trying them herself
Brenda Hammond wrote in message
...
Oooh, bet those would be good. I still haven't opened my can of sardines,
and I do have a brand new bottle of Louisiana Hot Sauce sitting on the
counter unopened as yet. May try them with the hot sauce.

"Miss Violette" wrote in message
s.com...
I used to sell them packed in Louisiana hot sauce, Lee
Fred wrote in message
...
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have
been
thinking lately that I'd like sardines, so may have them for lunch
today.
How do you fix yours Fred? I usually just have them either on plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know! The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain. I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get home
from skiing tomorrw. So I have thrown a white potato and sweet
potato
into the toaster over and have already had my salad and broccoli
and
cauliflower and then my sardines - one potato or the other to
follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred

wrote:

That's okay. The cabbage recipe seems to be something I am going
to
make. It just sounds fine. Lasagna will just have to wait. Or
I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There
have
been many
things others have mentioned that I have never been able to find
in
my
store.
Would you like me to send you the empty box from the lasagna?
Maybe
you
could
show it to your store manager and see if it is something they
would
carry? I'd
try to send you the entire package, not too sure how to go about
dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred

wrote:

Thanks. I thought it might get layered on form the bottom to
get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has
18
grams of fat. I think some of their offerings are localized. I
saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g
Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed
to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I
did,
only
because I
had someone say that it didn't cook in the specified amount of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where did
you
add
the cabbage to the final result? Of course this will not come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce
wrote:

I made this for dinner last nite, was really tasty and
definitely
worth the
effort. Youngest girl and hubby loved it. It really wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip
the
cheese next time -
really isn't necessary. Just a warning ... this makes a ton!
It
says 6 servings,
but they are overly generous servings! I also recall it
being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5
with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3
minutes
in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes,
1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely
fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal
goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

As a kid I did NOT like peanut butter at all. I did not get into
until an adult (which some still debate!). I was a tuna guy and
salami (but I also hated mustard - so just salami on bread)

On Mon, 24 Nov 2003 07:25:49 -0800, "Brenda Hammond"
wrote:

Good old peanut butter and jelly/jam. I wonder if there is anyone out there
that hasn't at least tried pb&j. It was a main staple in our house when we
were kids, four kids to feed and one income, times were a bit tight, so we
ate alot of it. My brothers both still eat it every day for lunches. Goes
to show you how old habits are hard to break.

Neighbor friends of our when we were kids used to eat peanut butter and
bologna sandwiches. Yech!! Couldn't do that either, but they swore that it
was the best thing going...

"Fred" wrote in message
.. .
It was not something I would necessarily repeat - it was spur of the
moment at 6am when I wanted enough protein on the sandwich for the ski
trip. While I have also been doing just plain peanut butter, I prefer
it cut with some form of jelly for MOISTURE (G) but that depends on
how many points I want the sandwich. So no more ham/peanut butter
here

On Sun, 23 Nov 2003 20:00:04 -0800, "Brenda Hammond"
wrote:

I've heard from others that ham and peanut butter is good. Don't know if
I
would eat it though.

"Fred" wrote in message
.. .
That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

On Sun, 23 Nov 2003 07:50:57 -0800, "Brenda Hammond"
wrote:

I sometimes mash them with onion as well. They are good that way. I
guess
liking them with ketchup is something I picked up from my dad, but
then
he
does eat some weird stuff. One of his favorites is sardines, cheese
and
strawberry jam sandwiches. Yech!!!

"Fred" wrote in message
.. .
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard, have
been
thinking lately that I'd like sardines, so may have them for lunch
today.
How do you fix yours Fred? I usually just have them either on
plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know!
The
ketchup spoils the taste.... oh well, I don't do it often! ps. My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that vain.
I
was going to have the rest of the rice and teriaki chicken from
yesterday' lunch and then decided to save that for when I get
home
from skiing tomorrw. So I have thrown a white potato and sweet
potato
into the toaster over and have already had my salad and broccoli
and
cauliflower and then my sardines - one potato or the other to
follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred

wrote:

That's okay. The cabbage recipe seems to be something I am
going
to
make. It just sounds fine. Lasagna will just have to wait.
Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There
have
been many
things others have mentioned that I have never been able to
find
in
my
store.
Would you like me to send you the empty box from the lasagna?
Maybe
you
could
show it to your store manager and see if it is something they
would
carry? I'd
try to send you the entire package, not too sure how to go
about
dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred

wrote:

Thanks. I thought it might get layered on form the bottom to
get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has
18
grams of fat. I think some of their offerings are localized.
I
saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce
wrote:

DOH! No you didn't miss a step - it appears that I did. g
Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and
mixed
to
the
ground beef
- figure out which bowl is larger ... the one with the nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I
did,
only
because I
had someone say that it didn't cook in the specified amount
of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where
did
you
add
the cabbage to the final result? Of course this will not
come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce
wrote:

I made this for dinner last nite, was really tasty and
definitely
worth the
effort. Youngest girl and hubby loved it. It really
wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep
process.
Still
tons easier
than making official cabbage rolls! g I'll probably skip
the
cheese next time -
really isn't necessary. Just a warning ... this makes a
ton!
It
says 6 servings,
but they are overly generous servings! I also recall it
being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5
with
cheese

2 pounds cabbage, shredded coleslaw mix - unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3
minutes
in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire,
tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely
fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of
condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish
personal
goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

Speaking of weird things to eat, my nephews (age 7 & 5), one of them likes
toast, butter, mayonnaise with Louisiana hot sauce over top. The other one
likes toast, butter, mustard and Louisiana hot sauce!
--
Brenda
209/174/150
NYNY goal 160

"Fred" wrote in message
...
As a kid I did NOT like peanut butter at all. I did not get into
until an adult (which some still debate!). I was a tuna guy and
salami (but I also hated mustard - so just salami on bread)

On Mon, 24 Nov 2003 07:25:49 -0800, "Brenda Hammond"
wrote:

Good old peanut butter and jelly/jam. I wonder if there is anyone out
there
that hasn't at least tried pb&j. It was a main staple in our house when
we
were kids, four kids to feed and one income, times were a bit tight, so
we
ate alot of it. My brothers both still eat it every day for lunches.
Goes
to show you how old habits are hard to break.

Neighbor friends of our when we were kids used to eat peanut butter and
bologna sandwiches. Yech!! Couldn't do that either, but they swore that
it
was the best thing going...

"Fred" wrote in message
.. .
It was not something I would necessarily repeat - it was spur of the
moment at 6am when I wanted enough protein on the sandwich for the ski
trip. While I have also been doing just plain peanut butter, I prefer
it cut with some form of jelly for MOISTURE (G) but that depends on
how many points I want the sandwich. So no more ham/peanut butter
here

On Sun, 23 Nov 2003 20:00:04 -0800, "Brenda Hammond"
wrote:

I've heard from others that ham and peanut butter is good. Don't know
if
I
would eat it though.

"Fred" wrote in message
.. .
That is ODD.

Of course, yesterday while skiing I had a proscutto (ham) and peanut
butter sandwich

On Sun, 23 Nov 2003 07:50:57 -0800, "Brenda Hammond"
wrote:

I sometimes mash them with onion as well. They are good that way.
I
guess
liking them with ketchup is something I picked up from my dad, but
then
he
does eat some weird stuff. One of his favorites is sardines,
cheese
and
strawberry jam sandwiches. Yech!!!

"Fred" wrote in message
.. .
just eat them - sometimes straight out of the can. These are in
olive oil altho I drain them as best as I can. I use to mash
them
with finely diced onion - the way my dad loved them but that take
effort (G)

I like ketchup but not on sardines - yech. Altho, they do come
in
tomato sauce.


On Sat, 22 Nov 2003 07:29:13 -0800, "Brenda Hammond"
wrote:

I've got a can of sardines (canned in water) in the cupboard,
have
been
thinking lately that I'd like sardines, so may have them for
lunch
today.
How do you fix yours Fred? I usually just have them either on
plain
bread
with salt and pepper or sometimes add a bit of ketchup. I know!
The
ketchup spoils the taste.... oh well, I don't do it often! ps.
My
brother
eats ketchup on everything!

"Fred" wrote in message
.. .
Tonight's dinner has started out odd and continues in that
vain.
I
was going to have the rest of the rice and teriaki chicken
from
yesterday' lunch and then decided to save that for when I get
home
from skiing tomorrw. So I have thrown a white potato and
sweet
potato
into the toaster over and have already had my salad and
broccoli
and
cauliflower and then my sardines - one potato or the other to
follow
or maybe half of each!

On Fri, 21 Nov 2003 07:18:10 -0800, Fred

wrote:

That's okay. The cabbage recipe seems to be something I am
going
to
make. It just sounds fine. Lasagna will just have to wait.
Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce
wrote:

I think I did see some similar recipes that did do the
layering
thing,
probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally.
There
have
been many
things others have mentioned that I have never been able to
find
in
my
store.
Would you like me to send you the empty box from the
lasagna?
Maybe
you
could
show it to your store manager and see if it is something
they
would
carry? I'd
try to send you the entire package, not too sure how to go
about
dry
ice
packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred

wrote:

Thanks. I thought it might get layered on form the bottom
to
get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it
has
18
grams of fat. I think some of their offerings are
localized.
I
saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce
wrote:

DOH! No you didn't miss a step - it appears that I did.
g
Ok,
here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and
mixed
to
the
ground beef
- figure out which bowl is larger ... the one with the
nuked
cabbage
in it or the
one with the beef slop. Mix cabbage and beef together in
the
largest!
THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to.
I
did,
only
because I
had someone say that it didn't cook in the specified
amount
of
time -
so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred

wrote:

Did I miss a step on this cold and chilly morning - where
did
you
add
the cabbage to the final result? Of course this will not
come
close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce
wrote:

I made this for dinner last nite, was really tasty and
definitely
worth the
effort. Youngest girl and hubby loved it. It really
wasn't
difficult to make,
but seemed to use a bunch of bowls/pans in the prep
process.
Still
tons easier
than making official cabbage rolls! g I'll probably
skip
the
cheese next time -
really isn't necessary. Just a warning ... this makes a
ton!
It
says 6 servings,
but they are overly generous servings! I also recall it
being
pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ...
6.5
with
cheese

2 pounds cabbage, shredded coleslaw mix -
unprepared --
chopped
(I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3
minutes
in
small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion.
Drain.
Dissolve bouillon granules in 2 cups of water - set
aside.

To meat/onion mixture, add spices, worcestershire,
tomatoes, 1
can
tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will
definitely
fill
the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of
condensed
tomato
soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45
minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish
personal
goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03