Cabbage Rolls\r\n1 lb. ground beef\r\n1 lb. ground pork\r\n1 1\/2 tsp. salt\r\n1\/2 tsp. pepper\r\n1 cup rice, cooked\r\n2 Tbsp. chopped onion\r\n1 egg\r\n1 large cabbage head, separated into leaves\r\n1 can tomato soup\r\n1 cup water\r\nPour boiling water over cabbage leaves. Let stand 5 minutes. \r\nSeason meat, add onion, rice and egg. \r\nRoll a portion of filling in each leaf, fastening the ends with toothpicks. \r\nPlace the cabbage rolls in a kettle or pressure cooker. \r\nPour tomato juice and water over rolls. Cover and cook 8 minutes in pressure cooker or about 25 minutes in regular kettle. \r\n\r\n~~~\r\n\r\nCoconut Pie\r\n1 scant cup sugar\r\n1 tsp. flour\r\nA lump of butter (size of an egg)\r\n2 eggs, beaten\r\n1\/2 cup whole milk\r\n1 tsp. vanilla\r\n1 cup shredded coconut\r\nCombine sugar and flour, add to beaten eggs. Stir well. \r\nAdd milk, coconut, then melted butter. Add vanilla. \r\nBake in unbaked pie shell 30 minutes in a 350\u00ba oven.