Mike Franklin of Princeton, is sharing some recipes today, He is a member and deacon of Creswell Baptist Church and has been very active in the Caldwell/Lyon Baptist Association. Mike’s Cabbage Casserole is an alternative to spending so much time preparing cabbage rolls. You get the taste without the work. Also, Mike is sharing his Bologna Salad recipe. Tired of Tuna Salad, give Mike’s recipe a try. Mike’s Italian Beef will add some spice to a your next roast beef. And don’t forget dessert. Mike is sharing his coconut pie recipe.

Cabbage Casserole

1 small head of cabbage, diced

1 small onion, diced

1/2 cup rice

1 lb. ground beef, cooked and drained

24 oz. jar marinara sauce with 1/2 cup rice mixed in

1 can tomato soup

Mix cabbage, onion and rice mix in bowl. Pour tomato soup plus 1/2 can water. Stir together. Put in a 9x13” pan, then mix ground beef with marinara sauce and rice. Place on top of cabbage. Cook in a 350° oven for 1-1/2 hours.

Bologna Salad

1 pound bologna

1/2 pound cheese

2 boiled eggs

1/2 onion

1/2 pint pickle relish

Grind ingredients, stir together, and mix with mayonaise and mustard to taste.

Italian Beef

3 lb. rump roast

6 beef boulion cubes

1 section garlic

5 cups water

5 drops Tabasco sauce

4 tablespoons worcestershire sauce

3 teaspoons Italian seasoning

1 cup bell peppers, sliced

1 cup Pepperoncini peppers

Cook roast. Let cool and slice. Mix all other ingredients. Cook approximately 30 minutes. Add sliced roast beef and simmer for approximately 15 minutes.

Coconut Pie

3 eggs

2 cups sugar

4 tablespoons flour

Dash of salt

1 teaspoon vanilla

Mix together, add 2 cups milk. Cook until thickened. Stir in 1 cup coconut. Add Meringue.

Meringue

1 egg white

1 teaspoon vanilla

3 tablespoons sugar

Mix egg white, vanilla and sugar. Beat with a mixer until stiff. Top Pie and cook at 350° for 30 minutes or until brown.