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Rice & Carrot Casseroe & Sauteed Red Cabbage & Apples Recipe

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This recipe for Rice & Carrot Casseroe & Sauteed Red Cabbage & Apples is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice
1 cup water
2 cups milk
1/2 tsp salt
4 large raw carrots, finely ground
4 Tlb butter
1 tsp sugar

Combine rice, water, milk and salt and cook until thick and well done
Add carrots,butter and sugar

Bake in a well buttered casserole dish, 45 minutes at 375º
Directions:
Directions:
Sautéed Red Cabbage and Apples
from Heidi Reischuck Benson

1 small head of red cabbage thinly sliced
1 tablespoon spoon butter
3 allspice berrys
1 apple peeled, cored, thinly chopped
¼ cup sugar
1 cup apple juice (or fresh cider)

Lightly sauté cabbage in butter until tender, add in apple juice, sugar and apples, stirring, until sugar is dissolved and the mixture is tender. Stir in the allspice, 2 tablespoons more apple juice, and salt to taste.

Gently simmer for an hour at very low temp (can be done in croc pot).
Personal Notes:
Personal Notes:
Carrot recipe is one George's mom entered into a church cookbook, a long time ago! thank you Sarah for finding it.

 

 

 

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