Polish Cabbage and Noodles & Rice, Corn and Cheese Casserole

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              FOOD FUNNY
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Thanks to Stacie Wheeler for sharing this sign seen outside a
fast food outlet: "Kids! Scream until daddy turns in here."

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              TODAY'S RECIPES
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This recipe was sent to the Pen-Pal Forum on August 20, 1999
by reader Teresa Spak when the theme was "Authentic Ethnic
Recipes," and is one of many that I saved from that theme. Hmm,
maybe we'll do that theme again sometime soon. What do you
think? Here is Teresa's intro:

My husband, Steve, is of Polish-Ukrainian descent. This is a
dish that his grandmother used to make him. It is true comfort
food for a nice cool autumn day. This goes fast in my house and
the few times there have been leftovers, this tastes even better
the next day.

Polish Cabbage and Noodles (Kluski Kapusta Po)

1 head of cabbage, washed and sliced
1 medium to large onion, peeled and sliced
6-7 cloves of garlic, chopped fine. (We like a lot
of garlic-you may use less if you aren't a fan)
1 Tbs caraway seeds
1/2 stick of butter
1 12 oz container of sour cream
1 16 oz bag of wide egg noodles
salt and pepper to taste

In large frying pan melt butter. Add onions, garlic and caraway
seeds. Stir with wooden spoon. Let cook for 5-7 minutes, till
onions are translucent. Add cabbage. Mix in cabbage. Cover
and remove from heat. Stir occasionally. In large pan, boil 2
qts of water with. Add egg noodles. Stir egg noodles to stop
them from sticking. Check tenderness of egg noodles. Drain
and put back into large pot. Add cabbage mixture to egg noodles
and mix well, add sour cream and mix even more. Salt and pepper
to taste.

The theme in the Pen-Pal Forum on March 8, 2004 was "Cheese"
when reader Margarette in Sweden contributed this recipe. I like it
for all the reasons she gives in her introduction:

This is such a simple casserole plus it is cheap, fast and easy,
and on top of that, it's pretty good for you. Basically, it's a winner.
The rice, corn and cheese ingredients don't have to be exact.
Close is close enough if you're dealing with leftovers. Serve it
with something green and dinner's done. It's adapted from one
of Jane Brody's cookbooks.

Rice, Corn, and Cheese Casserole

3 c (7 1/2 dl) cooked brown rice
1 10-oz pkg (300g) frozen corn
1 small onion, chopped
2 c (5 dl) sharp cheddar, grated
1 1/2 c (3.5 dl) milk
1 t (5 ml) chili powder
1 t (5 ml) ground cumin
1/4 t (1 heaping ml) pepper or to taste
paprika

In a large mixing bowl, combine all the ingredients but the paprika
and mix well. Poured into a greased, 2-qt casserole. Sprinkle with
the paprika and bake at 350 degrees for about 40-45 minutes.

That's it. You're done! Though you might want to throw a little
jalapeno into the mix if you like things spicy.
Received on Tue Dec 26 08:00:18 2006