Crockpot Cabbage Roll Casserole

1 1/2 pounds lean ground beef or pork (or mixture of two)

3 cloves garlic minced

1 onion diced

15 oz tomato sauce (divided)

1 cup water

10 1/2 can condensed tomato soup

28 oz canned diced tomatoes (with juices)

salt and pepper to taste

1 teaspoon paprika

1 teaspoon thyme

3/4  cup long grain white rice (uncooked)

1 medium head cabbage

1/3 cup water

1 1/2 cups mozzarella cheese (optional)

Brown beef, onion, garlic and seasonings over medium heat.  Drain.

Add 1 cup tomato sauce, 1 cup water and 1/2 can of tomato soup and diced tomatoes to the beef.

Stir in rice, and mix well until heated through.  Remove from heat.

Chop cabbage into 4 wedges and remove core.  Chop into chunks 3/4" to 1 1/2".

Layer 1/2 of the meat mixture and 1/2 of the cabbage in the slow cooker.  Repeat layers.  Place the other half of the meat and then the cabbage in cooker.

Combine the remaining tomato soup, remaining tomato sauce and 1/3 cup water.  Pour over top of cabbage.

Cook on low 4-6 hours or just until rice is cooked.  Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

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Kathy's Frozen Lemon Pie

Crust

1 cup flour

2 tbsp sugar

1/4 tsp salt

1/2 cup butter

Mix flour, sugar and salt.  Cut in butter until crumbly.  Place 1/3 cup in small baking dish: press remaining mixture into greased and floured 9 inch pie plate.  Bake both in preheated 375 degree oven 12 to 15 minutes or until golden.  Cool on rack.  Crumble mixture in baking dish.

Filling

2 egg whites, at room temperature

2/3 cup sugar

1/4 cup lemon juice

1 cup heavy cream, whipped

Blueberry Sauce (recipe follows)

In small bowl beat egg whites until soft peaks 

form.  Add sugar and lemon juice:

 continue beating about 6 minutes or until stiff peaks form and mixture is glossy.  Fold in cream.  Turn into baked shell: sprinkle with crumbs from baking dish.  Freeze until firm: cover tight.  Remove from freezer about half hour before serving.  Spoon 1 cup sauce on top: serve with remaining sauce.  Makes 8 servings.  

Blueberry Sauce

2/3 cup sugar

1 tbsp cornstarch (see note)

dash of salt

2/3 cup water

2 cups blueberries, partially thawed 

and drained if frozen

In medium saucepan mix well sugar, cornstarch and salt: stir in water until smooth.  Stir over moderate heat until thickened and clear.  Add blueberries: bring to boil. Remove from heat:  chill.  Can be made a day ahead and refrigerated.  Makes 2 cups.  Note: Increase cornstarch to 1 tbsp plus 1 tsp if using frozen berries.

Grandmaman and Grandpa first tasted this yummy dessert as we planned our Adventure 50 2024 River Cruise with Gerry and Kathy......... a lovely end of summer day dessert on G and K's covered deck.