Fast Bread Sticks

Note: These are very easy and quick to make, and seriously addicting. The dough is fairly light and sticky, so I prefer to use the dough hook on the Kitchenaid instead of kneading by hand.

Source: Kathlene's Family Recipe Blog

3 1/2 cups Flour
1/2 tsp. Salt
2 tbsp. Sugar
1 scant tbsp (one package) quick rise yeast
1 1/2 Cups warm water

Garlic salt
Parmesan cheese

Whisk together all dry ingredients then add warm water. If dough is still sticky, add 1/4 - 1/2 cup more flour. Knead thoroughly, for about 10 minutes. Let the dough rest for a few minutes before rolling.

Melt 1 cube butter; pour 1/2 onto a jelly roll pan. On a floured surface, roll out the dough to the approximate size of the pan. Transfer the dough to the pan by draping/rolling it onto the pin. Roll the dough to the edges of the pan (this can be tricky). Cut the dough to size using a pizza cutter. Use the rest of the melted butter to top the dough. Sprinkle with Parmesan cheese and garlic salt to taste.

Place the pan in an unheated oven and bake @ 375 for 15-20 minutes. While the oven pre-heats, the dough will rise. Or, alternately, let the dough rise to the top of the pan while preparing the rest of the meal and bake the bread sticks in a preheated oven for approximately 15 minutes.

Yield: approximately 18

Cabbage Casserole (Cabbage Au Gratin)

Source: Mom

1 medium head cabbage
2 cups chicken broth
4 tbsp. butter
4 tbsp. flour
1 cup milk
Buttered bread crumbs
Paper-thin lemon slices

Shred cabbage, discarding center core. Bring chicken stock to a boil and cook cabbage until barely tender, about 6 minutes. Drain, reserving 1 cup of the stock.

Melt butter and stir in flour. Gradually add the milk and reserved stock. Cook, stirring until thickened. Blend with cabbage and place in well-greased baking dish. Top generously with buttered crumbs and a few lemon slices. Brown in preheated oven (400 degrees) for 20 minutes.

Grandma Plewe's Red Cabbage

1 medium head red cabbage
1 medium onion
1 large or 2 small granny smith apples
3/4 c cider vinegar
2/3 c sugar
3/4 c water
1 tsp salt

Cut the red cabbage into 1/4 inch slices. Slice or chop the onion and apple. Combine everything in a pot and bring to a boil. Cook and stir for 5 minutes while boiling. Turn heat to low and cover ajar, for 45 minutes. When done, add no more than 1 tbsp corn starch to thicken the juices to the thickness of gravy.

Carrots Vichy

This is Mom's recipe. I have vivid memories of eating these growing up.

Source: Joy of Cooking

Place in a saucepan:

2 cups sliced or baby carrots
1/2 cup water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt

Cover pan closely. To form a glaze with the butter and sugar, gently boil the carrots until the water is absorbed. (The key to this recipe is making sure the carrots cook for 20 minutes. Add more water if it evaporates before 20 minutes, and if it looks like the water won't evaporate before then, uncover the pan and turn up the heat.)

The carrots are done when the water is mostly absorbed and the carrots start sizzling in the butter. Sprinkle with fresh parsley and serve.