What’s Cookin’?

A Taste of Heaven
PMH Auxiliary

Cabbage and Hamburger Casserole
Lynda Ricottilli
1 small head of cabbage
1 lb. hamburger
¾ cup chopped onions
¾ cup cooked rice
½ tsp. salt
¼ tsp. pepper
1 can tomato soup
1 ½ cups water
¼ cup grated cheese
Chop cabbage and spread in 9 x 13 inch baking dish. Brown meat and onions, drain, stir in rice, salt and pepper, place on top of cabbage.
Combine soup and water and heat to boiling.
Pour over meat and cabbage.
Sprinkle with cheese.
Cover and bake at 350º for 1 ½ hours or until cabbage is tender.
Note: also very good with macaroni.

Pumpkin Roll
Shirley Cromer
8 oz. cream cheese
2 tsp. butter
1 tsp. vanilla
1 cup powdered sugar
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. baking soda
½ tsp. cinnamon
¾ cup flour
To make filling; mix together cream cheese, butter, vanilla and powdered sugar.
Mix well and refrigerate while you bake the roll.
To make roll: Mix together eggs, sugar, pumpkin, baking soda, cinnamon and flour.
Mix well.
Grease cookie sheet and line with waxed paper.
Pour batter in the center of the pan.
Spread evenly.
Bake at 350º for 15 minutes or until done.
Cover a dish towel with powdered sugar.
Turn cake out on towel.
While still hot and with waxed paper still covering – roll tightly using the towel.
Cool 5 to 10 minutes.
Unroll, remove all waxed paper.
Spread cream cheese filling onto roll.
Re-roll and refrigerate.
Slice in jelly roll fashion.