I grilled some sage sausage links last night. I always nuke mine so they are done in the center before I put them on the grill. Tonight is still open till I have a thought or spy something in the freezer.
Oh!....you mean "AR - Bees?"Forgot we are dining out tonight when we go to the beekeeper meeting. Might be Arbys.....
Yeah! Somewhere. hahahaha... Let me see if I could find it peep.Jimmy have you posted your hotdog chili/sauce recipe?
I know cooksie, but my little Slovakian Lady still likes to do the cabbage rolls (Halupki ) .I'm with Tina. I stopped making real cabbage rolls a long time ago. I do still shape the meat into balls then just put them on top of a layer of chopped cabbage.
Snow crab for dinner tonight
The Hungarian recipe (from my aunt's Hungarian MIL) I have calls for layers of cabbage rolls, sauerkraut and kielbasa slices and she used Sacramento Tomato juice instead of sauce to simmer in.I know cooksie, but my little Slovakian Lady still likes to do the cabbage rolls (Halupki ) .
She can roll out a batch as quick as you can blink an eye!
What we do now, is roll like 8 for dinner, and then Tina will fill and roll out maybe 30 more. We freeze on oiled trays, and then separate them into baggies of 8.
When we want them.....we just lay them in a pot, and throw the tomatoes or tomato sauce or both to cover them, and cook them on top slow and covered.
We like all Pork filling. The trick is, ( Handed down from her Grandma ) to add water to the filling so that it is more on the slushy consistancy, and that way, they won't ball up hard and tough. They will be moist inside>
Even if using beef. Add just enough water to the filling to keep them moist as they cook.She said,"The Rice alone sucks up most of that liquid, and that's why some peoples' come out dry and hard inside!"