Marlinton UMC Tasting Tea
Unstuffed Cabbage
Gwennie Friel
1 ½ pounds ground beef
1 medium to large head of cabbage
3 cans tomato soup
2 cans French onion soup
¼ cup sugar (optional to taste)
1 ½ cups instant rice
In a large saucepan, brown ground beef; add cabbage and brown slightly.
Add soups and sugar.
Cook covered 10 minutes or until cabbage is almost tender.
Add rice and cook covered an additional 5 minutes or until rice is cooked.
Variation: Unstuffed Peppers
Substitute 5 or 6 medium green peppers, sliced, for cabbage.
Marbled Fudge Bars
Paula Stemple
1 cup butter or margarine
4 squares unsweetened chocolate
2 ½ cups sugar
4 eggs
1 cup all-purpose flour
½ tsp. salt
1 cup chopped nuts
2 tsp. vanilla
1 – 8 oz. cream cheese, softened
Cover inside of 13 x 9 inch pan with foil, then grease foil. In small saucepan over low heat, melt butter and chocolate. Beat in 2 cups of sugar and 3 eggs until blended. With wooden spoon, stir in flour, salt, nuts and 1 tsp. vanilla.
Spread evenly in pan.
Preheat oven to 350º.
In a small bowl with mixer at low speed, beat cream cheese, ½ cup sugar, 1 egg and 1 tsp. vanilla until just mixed. Beat 2 minutes at medium speed.
With a large spoon, drop mixture in dollops on top of batter. Using tip of knife, lightly score top surface in criss-cross pattern.
Bake 40 to 45 minutes.
Cool on rack.
Remove with foil from pan and cut into bars.
