My Aunt Esther loves to read cookbooks. So does my friend Beth. I never understood that… Until I started learning to cook. Turns out, once I got started, I never stopped– I now own hundreds of cookbooks that I use to find recipes to share with all of you.
I read every cookbook from start to finish and use a stickie to mark off the recipes I want to try. I know I will never get to them all, but it doesn’t hurt to try. While I also use the internet to find recipes, I will never stop buying and reading cookbooks. I love to see the covers, turn the pages, and look at the beautiful pictures that accompany them. I find the pictures especially intriguing because I am in awe of both the presentation and the quality of the photography. People are so imaginative and clever, I wish I were one of them.
Over the years, I’ve learned a thing or two about using cookbooks. I’m sure that many of you take the book and use it while you are preparing the recipe. I used to do it too, but I found that this is a one way trip to a dirty book with pages that are stuck together forever. Yuck! My advice to you is to make a copy of the recipe you are using. This way the recipes in your book will stay clean and crisp and will always look brand new, and you’ll never have to worry about peeling two pages apart.
When I find a recipe I would like to use, I also search the internet for similar recipes. Then I write down all the ingredients I want to add and make it my own. It takes time and effort, but I enjoy doing this and feel especially accomplished when my recipe turns out to be, as we call it in my home, “blog-worthy.” Sometimes it takes many tries to do this, and I have certainly made countless recipes that have ended up in the garbage. Only the best of the best make it to the blog for you.
This casserole is so easy to make and makes a beautiful presentation. The carrots and cabbage give it a little bit of crunch. It is topped off with lots of gooey cheesy goodness. The paprika gives it just the right amount of heat. This would be a great addition to any Thanksgiving menu.
This recipe is not my own, but courtesy of Allrecipes and will serve 6 to 8 people who will want the recipe printed to take home for themselves!
Ingredients for Carrot-Cabbage Casserole:
2 cubes chicken bouillon
2 cups water
2 pounds cabbage, sliced into thin strips
2 large carrots, grated
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
2 ounces shredded Cheddar cheese, or more to taste
1/4 teaspoon paprika, or to taste
Preheat oven to 350 degrees F (175 degrees C).
Dissolve bouillon cubes in water in a large pot over medium-high heat.
Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes.
Drain, reserving 1/2 cup of the cooking liquid.
Transfer cabbage and carrots to an 8×11-inch casserole dish.
Melt butter in a saucepan over medium heat.
Stir flour into melted butter until hot, about 1 minutes.
Pour reserved cooking liquid and milk into the flour mixture; stir until smooth.
Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick.
Pour cheese sauce over cabbage and carrots; stir to coat.
Season with paprika.
Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
It’s that simple!
Mitzie is too funny!
