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Sauteed Squash Ribbons

2 medium Zucchini
2 medium Yellow Squash
1 T. Butter
1/2 tsp. minced garlic
1/2 tsp. kosher salt and 1/8 tsp. pepper

Cut zucchini and squash thinly, using vegetable peeler, down length of squash until reaching seeds. Rotate squash and continue cutting ribbons until only seeds remain. Preheat large saute pan on medium-high 2-3 minutes. Place butter in pan and the add garlic; Cook and stir 2-3 minutes until softened. Add squash ribbons, salt and pepper, cook on medium high for 4-5 minutes. I used tongs to mix up in pan gently.

~ Char "I like it best when starting to brown slightly."


Unstuffed Cabbage

1/2 head cabbage chopped
1/2 med. onion chopped
1 lb ground beef
1 egg white, beaten well
1/2 tsp salt
16 oz. can diced tomatoes (do not drain)
8 oz can tomato sauce
1/4 c.vinegar
4 packets Splenda.
1 1/2 C. water



Place cabbage & onion in bottom of roasting pan. Mix tomatoes, tomato sauce, vinegar, Splenda & water together in a med. saucepan and heat until it boils. Turn down to simmer. Mix meat, egg white & salt together. Make into small meatballs and place on top of cabbage. Pour sauce over all & cover with lid or foil. Bake for 2 1/2 hours at 325 F.

~ Val "For when you want the taste of stuffed cabbages but don't want to spend all day making it."