On 03/25/2016 12:08 PM, NANCY BACKUS -> MICHAEL LOO wrote:

 NB> I brought it up in case the spouse was having a brain fart, not unheard
 NB> of in our circles..  ;)  Every so often, I get this light bulb moment,
 NB> that unrelated items scheduled for the same day are On The Same Day!  At
 NB> which point, I can only hope that they aren't on top of each other... ;)

I been using the "ReminderFox" add-on for Thunderbird.  Otherwise I can't
remember...stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Bea's Unstuffed Cabbage
 Categories: Ground beef, Soups
      Yield: 6 Servings

      1    Onion diced (1 cup)
      2 lb Head green cabbage,dice
      8 oz Tomato sauce
     28 oz Can peeled tomatoes & juice
      1 c  Water
    1/2 c  Honey
    1/4 c  Lemon juice
    1/3 c  Raisins
      1 lb Ground beef or veal or lamb
    1/2 c  Raw white rice
      1 ts Worchestershire Sauce
    1/2 ts Salt (optional)
           Ground pepper to taste

  NOTE:  This has a long cooking time.  It is a dish that is best
  prepared early in the day and reheated at serving time since the
  flavor improves. NOTE:  Ms. Brody says that this dish could easily
  feed a crowd if you have a pot or pots big enough to double or
  guadruple, etc. it.

  1.  In a large heavy pot combine all the soup ingredients except the
  raisins.  Bring to a boil over medium-high heat while preparing the
  meatballs.

  2.  Combine meatball ingredients, stirring them to mix thoroughly.
  With wet hands, roll the meat mixture in 1 1/4" balls.  Add the
  meatballs to the boiling cabbage soup, reduce the heat to medium-low,
  cover and simmer for 2 hours.

  3.  Remove the cover, add the raisins, and cook for another 30
  minutes in the uncovered pot.

  She suggests that mashed potatoes would be an excellent accompaniment.
  Also, that the dish goes well with broad egg noodles.

  Posted by Sheila Exner. Courtesy of Fred Peters.

MMMMM

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