1 box of med. pasta shells
1 can condensed tomato soup
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup white vinegar
2 med. cucumbers diced
1 med. green bell pepper – seeded, diced
1 sm. onion – diced
1 med. red bell pepper – diced OR 1 jar of pimentos
Prepare pasta as directed on package.
Whisk together tomato soup, oil, sugar, and vinegar.
Refrigerate pasta and tomato mixture separately overnight.
In a large bowl, combine noodles, tomato mixture, and remaining ingredients. Mix well.
1 lb. thick boneless sirloin steaks
1 tbsp. canola oil
1 can (10-3/4 oz.) condensed tomato soup
1/2 cup water
3 tbsp. soy sauce
1 tbsp. white vinegar
1 tbsp. fresh garlic, crushed
1/4 tsp. red pepper flakes (optional)
3 cups fresh broccoli florets
4 cups steamed white rice
Slice beef into thin strips. Put oil in a skillet over medium heat. Place garlic in hot oil and cook until golden brown. Add beef and brown until juice is reduced. Mix soup and 1/2 cup water, soy sauce, vinegar, and pepper flakes in a small bowl. Add to beef mixture and heat to a boil; Immediately add broccoli.
Reduce heat to medium and cook until crisp and tender, about 10 minutes, less time if you want it crisper. Stir often to avoid sticking on the bottom of skillet; I used a Teflon pan and had no problem with sticking. Serve over steamed white rice.
32 oz. jar sauerkraut – drained
2 lbs. lean ground beef
1 lb. ground pork
1 med. onions – chopped
1 Tbls. vegetable oil
16 oz. can tomato sauce
1 1/4 cups un-cooked white rice
1/2 cup milk
2 Tbls. Worcestershire sauce
2 tsp. garlic salt
2 heads cabbage – boiled whole until tender, cooled
(2) 10.75 oz. cans condensed tomato soup – prepared as directed
1/2 lb. raw bacon
Spread sauerkraut in the bottom of a 13″ X 9″ X 2″ pan; set aside.
In a large saucepan over medium-high heat, brown beef, pork, and onion in oil. Stir tomato sauce, rice, milk, Worcestershire sauce, and garlic powder into pan.
Wrap 1/2 cup meat mixture in each leaf of cabbage and secure with toothpicks. Lay rolls on sauerkraut, pour tomato soup evenly over rolls, and lay strips of bacon over rolls.
Bake, covered, in a 350 degree oven for 2 hours.
1 med. head cabbage – cored
2 lbs. ground beef
2 onions – chopped
salt and pepper – to taste
2 cups cooked rice
minced garlic – to taste
15 oz. jar/can sauerkraut – drained
3 cans condensed tomato soup
3 soup cans filled with water
Boil cabbage for 10 minutes. Separate into leaves and trim back the vein in each one. Place several leaves in the bottom of a 9″ X 13″ baking pan.
Brown beef, onion, salt, and pepper. Combine browned beef and rice.
Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal. Lay the rolls on top of the cabbage leaves in the pan.
Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
If the soup appears to be drying out while baking, pour a small amount of water on top.