Lazy Man's Cabbage Rolls

1 med. head cabbage (I used pre-packaged coleslaw mix)
1/2 c. rice
1-1 1/2 lb. ground beef
1/4 lb. ground pork, optional ( I did not use this)
1 lg. onion
2 tsp. salt
1/4 tsp. pepper
1 can tomato soup

Chop and boil the cabbage until partially transparent. Cook the rice according to the package directions. Brown meat and onions and season to taste. Combine cooked rice and meat.
Layer in a casserole starting with a layer of cabbage. Top with meat/rice mixture. Continue layering with cabbage layer on top. Dilute tomato soup as directed on the can and pour over entire casserole. Bake at 350 degrees for 1/2-3/4 hours. If preferred use tomato sauce instead of tomato soup.

Pirate Stew

3/4 cup chopped onion
1 lb. ground beef
1/4 cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup diced celery or carrots
2 cups canned kidney beans, drained
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1/4 tsp. Worcestershire sauce
1 cup tomato sauce
1/2 cup water
1 small jar canned tomatoes - optional (I used canned tomatoes as the above recipe seemed to dry and not enough sauce)

Brown onions and ground beef. Drain. Layer ingredients in slow cooker in order given. Cover. Cook on low 6 hours or until potatoes and rice are cooked.

Rice Pudding

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins or dried cranberries (I prefer cranberries)
1 tablespoon butter
1/2 teaspoon vanilla extract
about 1 tsp. cinnamon or to taste

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, cinnamon and raisins. Cook 2 minutes more, stirring constantly. If pudding is not thickening 1 tbsp. cornstarch mixed with 1 tbsp. water can be added, heat until thickened. Remove from heat, and stir in butter and vanilla. Serve warm.

Budget Beef Stroganoff

1 - 1 1/2 lb lean Beef Round Steak (or any leftover steak, roast beef etc.)
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. garlic powder
1 tbsp. margarine
1 can cream of mushroom soup
1 1/4 cups beef broth or water
1 cup chopped onion
1 small green pepper
1 can mushrooms (optional)
1 cup chopped carrots
2 tbsp. flour
1/2 cup sour cream
3 cups hot, cooked rice

Sprinkle meat with seasonings and brown in margarine. Add onions and green pepper, and cook a bit longer. Stir in soup, 1 cup broth, and mushrooms. Cover; simmer 30 minutes or until meat is tender. Blend remaining broth and flour, stir into meat mixture. Cook about 5 minutes, stirring frequently. Add sour cream; heat thoroughly, but do not boil. Serve over rice.

Golden Carrot Bake

3 cups carrots shredded
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 teaspoon salt
1/4 teaspoon pepper

Combine in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.

1 1/2 cups Monterey Jack cheese (I used a mozza/edam mix instead) shredded
1 cup milk
2 eggs
1/4 cup onion
pinch of nutmeg (optional)

Stir in and transfer into a 1 1/2 quart/ 1.5 L casserole dish. Bake uncovered at 350 degrees for 1 hour.

1/2 cup Monterey Jack cheese (or mixture as above) shredded

Sprinkle on top. Return to oven long enough to melt cheese, about 2 minutes.

I served this with farmer sausage and it was delicious!