Cedric Adams' Casserole (Cabbage recipe)
Gloria P
the canned soup*. A cheese sauce might be good instead.
gloria p
CEDRIC ADAMS' CASSEROLE
1/2 med. head cabbage
1 lb. lean ground beef
1 can condensed tomato soup*
Low salt seasoning, to taste
1 med. onion, chopped
1 c. celery, sliced
Garlic powder, to taste
Shred cabbage rather coarsely. Saute ground beef with onion and celery.
Cook until done but don't brown. Season to taste. Don't use too much salt.
In casserole, place raw cabbage and beef mixture. Pour tomato soup on
top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You get
no back talk from the cabbage, the caloric content is low and the whole
thing is licken good.
Linda
used to listen to him on WCCO radio (I'm a 1949 model).
On Sun, 13 Sep 2009 12:27:53 -0600, Gloria P <gpue...@comcast.net>
wrote:
Wayne Boatwright
Gloria, I used to have a recipe similar to this. I'm glad you posted it.
If you'd like to substitute for the tomato soup, use a can of tomato sauce
or puree and a bit of cream.
I think it's a very tasty casserole.
--
Wayne Boatwright
************************************************************************
Those who forget the pasta are condemned to reheat it. Author Unknown
Omelet
Gloria P <gpue...@comcast.net> wrote:
Sounds good. First major recipe fail I ever had was a cabbage casserole,
but it included canned cream of mushroom soup. <g>
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
hahabogus
news:Xns9C8577511E44wa...@69.16.185.250 on Sep Sun 2009
pm
> On Sun 13 Sep 2009 11:27:53a, Gloria P told us...
>
>> I just found this. It sounds pretty edible even with
>> the canned soup*. A cheese sauce might be good instead.
>> gloria p
>>
>> CEDRIC ADAMS' CASSEROLE
>>
>> 1/2 med. head cabbage
>> 1 lb. lean ground beef
>> 1 can condensed tomato soup*
>> Low salt seasoning, to taste
>> 1 med. onion, chopped
>> 1 c. celery, sliced
>> Garlic powder, to taste
>>
>> Shred cabbage rather coarsely. Saute ground beef with onion and
>> celery. Cook until done but don't brown. Season to taste. Don't use
>> too much salt.
>>
>> In casserole, place raw cabbage and beef mixture. Pour tomato soup on
>> top. Bake covered at 350 degrees for 1 hour. Makes 4 servings. You
>> get no back talk from the cabbage, the caloric content is low and the
>> whole thing is licken good.
>>
>
> Gloria, I used to have a recipe similar to this. I'm glad you posted
> it. If you'd like to substitute for the tomato soup, use a can of
> tomato sauce or puree and a bit of cream.
>
> I think it's a very tasty casserole.
>
To some cabbage in a casserole pan I'd add pork steak cubed, garlic minced, onion, celery, 8 oz of
cream cheese and taco seasoning...made for a nice creamy casserole. I'm guessing but a few grape
or cherry tomatoes probably wouldn't be amiss. Nor would replacing the taco seasoning with a nice
curry spice blend.
--
Is that your nose, or are you eatting a banana? -Jimmy Durante
news
"Gloria P" <gpue...@comcast.net> wrote in message
news:4AAD39A9...@comcast.net...
Add some rice and you've got deconstructed halupki.
Gloria P
> Gloria P wrote:
>> 1/2 med. head cabbage
>> 1 lb. lean ground beef
>> 1 can condensed tomato soup*
>> Low salt seasoning, to taste
>> 1 med. onion, chopped
>> 1 c. celery, sliced
>> Garlic powder, to taste
>
>
> To some cabbage in a casserole pan I'd add pork steak cubed, garlic minced, onion, celery, 8 oz of
> cream cheese and taco seasoning...made for a nice creamy casserole. I'm guessing but a few grape
> or cherry tomatoes probably wouldn't be amiss. Nor would replacing the taco seasoning with a nice
> curry spice blend.
>
Read it again. Where do you see taco seasoning? I think the original
recipe (Googled) meant low salt seasoning, just like it says.
gloria p
Bob Muncie
Add some sliced green bell paper to yours, and you get de-constructed
stuffed peppers :-)
Bob
hahabogus
I wae stating a recipe I make.
Melba's Jammin'
Linda <smit...@comcast.net> wrote:
> Now you make me feel really old ... when I was a youngster my parents
> used to listen to him on WCCO radio (I'm a 1949 model).
Are you in the Twin Cities, Linda?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>
Wayne Boatwright
As seems of late, you've again turned a posted recipe into an entirely
different dish. You ought to post it as such. FWIW, there was no taco
seasoning specified in the OPs recipe. Read for comprehension.
--
Wayne Boatwright
************************************************************************
Did you ever stop to taste a carrot? Not just eat it, but taste
it? You can't taste the beauty and energy of the earth in a
Twinkie. Astrid Alauda
Melba's Jammin'
> I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p
Heaven forfend!! Understand that the recipes dates to the 1950s.
Wayne Boatwright
> In article <4AAD39A9...@comcast.net>,
> Gloria P <gpue...@comcast.net> wrote:
>
>> I just found this. It sounds pretty edible even with
>> the canned soup*. A cheese sauce might be good instead.
>> gloria p
>
> Heaven forfend!! Understand that the recipes dates to the 1950s.
1950s recipes are not necessarily a bad thing. No doubt there were some bad
ones then, just as there are bad ones now.
--
Wayne Boatwright
************************************************************************
Cold beer and pizza are spiritual. Betsy Ca�as Garmon
George Leppla
"Gloria P" <gpue...@comcast.net> wrote in message
news:4AAD39A9...@comcast.net...
>I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p
My Grandma made many good dishes with canned soups. She'd make beef and
gravy, throw in a bunch of saut�ed onions and a can of Cream of Mushroom
Soup, serve it over noodles and tell us kids that it was Beef Stroganoff. We
didn't know the difference and it tasted great to us. She told us it was
the favorite dish of European Royalty and we were eating like Kings!
Grandma knew how to stretch a food dollar to the breaking point.... and
stretch her descriptions of the food even further than that!
George L
itsjoan...@webtv.net
>
>
Saved, thanks!
Melba's Jammin'
Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
> On Sun 13 Sep 2009 03:29:16p, Melba's Jammin' told us...
>
> > In article <4AAD39A9...@comcast.net>,
> > Gloria P <gpue...@comcast.net> wrote:
> >
> >> I just found this. It sounds pretty edible even with
> >> the canned soup*. A cheese sauce might be good instead.
> >> gloria p
> >
> > Heaven forfend!! Understand that the recipes dates to the 1950s.
>
> 1950s recipes are not necessarily a bad thing. No doubt there were some bad
> ones then, just as there are bad ones now.
Gosh, I wasn't suggesting that they are; my comment was in reference to
the use of the canned soup � a pretty common ingredient in hotdishes of
any time period.
Gloria P
> In article <Xns9C85A0B2FA317wa...@69.16.185.250>,
> Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
>
>> On Sun 13 Sep 2009 03:29:16p, Melba's Jammin' told us...
>>
>>> In article <4AAD39A9...@comcast.net>,
>>> Gloria P <gpue...@comcast.net> wrote:
>>>
>>>> I just found this. It sounds pretty edible even with
>>>> the canned soup*. A cheese sauce might be good instead.
>>>> gloria p
>>> Heaven forfend!! Understand that the recipes dates to the 1950s.
>> 1950s recipes are not necessarily a bad thing. No doubt there were some bad
>> ones then, just as there are bad ones now.
>
> Gosh, I wasn't suggesting that they are; my comment was in reference to
> any time period.
Oh, nooooooooo! You mean it's a hotdish? But there are no tater tots
or potato chips or even buttered crumbs on top. No peas or broccoli,
either! I thought at least some of those were REQUIRED!
;-)
gloria p
Melba's Jammin'
Great balls of fire!! That is not the recipe as Cedric reported it and
I just noticed the deviations. Cedric's recipe has no celery in it and
I can't imagine adding it. The garlic powder is someone else's idea,
too. Make it as is.
This is the correct recipe; I recommend using a larger dish so you can
get all the cabbage in it. The cabbage cooks down considerably. You
might want to remove the cover for the last 15 minutes or so to
evaporate some of the liquid.
Cedric Adams' So-Good Cabbage Casserole
Posted more than once to rec.food.cooking by Barb Schaller
Serving Size: 4
1 medium head cabbage
1 # lean ground beef
1 small onion chopped
1 can tomato soup (10-1/2 oz.)
Shred cabbage rather coarsely. Saut� ground beef with onion; heat it
through, but don't brown. Season to taste. Put a layer of cabbage in a
2-quart casserole. Cover that with beef and onion. Add the rest of the
cabbage as a top layer. Over the whole business pour a can of tomato
soup. Cover the casserole and bake in a medium oven (350�) until the
cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up from
the cabbage. The caloric content is low. And the whole thing is
lickin' good.
Source: Taste, October 16, 1974, as originally printed in one of Cedric
Adams' columns in the 1950s perhaps.
zxcvbob
I've made it, although the recipe I have doesn't have so many ingredients:
1 medium head cabbage
1 lb. lean ground beef
1 small onion chopped
1 can tomato soup (10-1/2 oz.)
It wasn't bad, but kind of bland. I thought it could use some salt and
spices.
Bob
zxcvbob
> You might want to remove the cover for the last 15 minutes or so to
> evaporate some of the liquid.
That would probably help quite a bit. It was awfully juicy, plus
letting it boil off would concentrate the flavors. (I'll go make a note
in my recipe file)
Bob
Wayne Boatwright
> In article <Xns9C85A0B2FA317wa...@69.16.185.250>,
> Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
>
>> On Sun 13 Sep 2009 03:29:16p, Melba's Jammin' told us...
>>
>> > In article <4AAD39A9...@comcast.net>,
>> > Gloria P <gpue...@comcast.net> wrote:
>> >
>> >> I just found this. It sounds pretty edible even with
>> >> the canned soup*. A cheese sauce might be good instead. gloria p
>> >
>> > Heaven forfend!! Understand that the recipes dates to the 1950s.
>>
>> 1950s recipes are not necessarily a bad thing. No doubt there were
>> some bad ones then, just as there are bad ones now.
>
> Gosh, I wasn't suggesting that they are; my comment was in reference to
> the use of the canned soup � a pretty common ingredient in hotdishes of
> any time period.
Sorry, Barb. Yes, probably many if not most recipes calling for a canned
soup date back to the 1950s. I think Campbell's was promoting many of
them, and IIRC has published a number of small cookbooks with that purpose
in mind.
--
Wayne Boatwright
************************************************************************
Chili represents your three stages of matter: solid, liquid, and
eventually gas. Roseanne, "Don't Make Me Over," May 1992, spoken
by character Dan Conner
Melba's Jammin'
zxcvbob <zxc...@charter.net> wrote:
Or just spoon it off. Have you ever made it? It's tasty. No need to
salt it, as I recall, but a couple shakes of black pepper on top is nice.
(I said shakes instead of grinds just to get people worked up. "-0)
brooklyn1
>
>Or just spoon it off. Have you ever made it? It's tasty. No need to
>salt it, as I recall, but a couple shakes of black pepper on top is nice.
>(I said shakes instead of grinds just to get people worked up. "-0)
I like both shake and grind... a little bump now and again can't hurt
either. hehe
Melba's Jammin'
Gloria P <gpue...@comcast.net> wrote:
> Melba's Jammin' wrote:
> > In article <Xns9C85A0B2FA317wa...@69.16.185.250>,
> > Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
> >
> >> On Sun 13 Sep 2009 03:29:16p, Melba's Jammin' told us...
> >>
> >>> In article <4AAD39A9...@comcast.net>,
> >>> Gloria P <gpue...@comcast.net> wrote:
> >>>
> >>>> I just found this. It sounds pretty edible even with
> >>>> the canned soup*. A cheese sauce might be good instead.
> >>>> gloria p
> >>> Heaven forfend!! Understand that the recipes dates to the 1950s.
> >> 1950s recipes are not necessarily a bad thing. No doubt there were some
> >> bad
> >> ones then, just as there are bad ones now.
> >
> > Gosh, I wasn't suggesting that they are; my comment was in reference to
> > the use of the canned soup � a pretty common ingredient in hotdishes of
> > any time period.
>
>
>
> Oh, nooooooooo! You mean it's a hotdish? But there are no tater tots
> or potato chips or even buttered crumbs on top. No peas or broccoli,
> either! I thought at least some of those were REQUIRED!
>
> ;-)
>
> gloria p
Well, this is true. I see that it is called a casserole in that
article. Got me thinking and I went to one of my books. . . .
Ann Burckhardt, former Star Tribune Taste section editor, wrote a book
called Hot Dish Heaven <gasp! She used two words! I'm going to have a
talk with her about that > and includes The Cedric Adams Hot Dish.
This is what she says: "When I came to live in Minnesota in the
mid-1950s, Cedric Adams was a well-known radio personality. He read the
news on WCCO Radio and everyone knew his distinctive voice. It was said
that in summer you could walk down the street at 6 p.m. and from every
home you could hear the voice of Adams reading the news. Later, he
worked on WCCO-TV, and the late Betsy Breckenridge Norum often prepared
the recipes that were featured on his noontime program. Betsy was a
member of the Kamera Kitchen staff at Betty Crocker Kitchens at General
Mills. The producer gave her the script for the program, and she
prepared the batches�one to use as a stand-in for setting up the lights
and the second to be shown on camera. Time was tight and she often took
a cab from the General Mills headquarters in Golden Valley to the studio
downtown. Those of us working the Kitchens were always eager to hear
about the excitement of broadcasting live from the studio. And Adams
loved good food. Besides this casserole, he had a sandwich named for
him�a combination of bread, sliced turkey, and a rich cheese sauce.
Makes 4 to 6 servings
1 medium onion, chopped (1 cup)
2 tablespoons butter, margarine, or olive or vegetable oil
1 pound lean ground beef
3/4 teaspoon salt
1/8 teaspoon ground black pepper
6 cups coarsely shredded cabbage (packaged coleslaw also works well),
divided
10-1/2 ounce can condensed tomato soup, stirred to liquefy.
Heat oven to 350� F.
Grease 2-quart baking dish or spray with vegetable oil spray. In large
skillet, stir-fry onion in butter. Add ground beef, salt and pepper,
heating meat through and breaking it up with spoon, but not browning it.
Spread 3 cups cabbage in bottom of baking dish. Cover with meat
mixture. Top with remaining cabbage. Over the whole business, pour the
can of tomato soup.
Cover and bake 50 to 60 minutes or until cabbage is tender. When using
freshly shredded cabbage, take off the cover after 30 minutes of baking
or the dish will be soupy. (Hah! What'd I say!)
Variations:
Tightwad Hot Dish: Use only 1/2 pound ground beef
Cedric Talks Turkey: Use 1 pound ground turkey in place of beef.
Menu Idea! Sixties-Style Supper:
Cedric Adams Hot Dish
Baked Potatoes
Cornbread or Corn Muffins with Honey
Watermelon Pickles or other Sweet Pickles
Hidden Fruit (Canned Fruit under Vanilla Pudding)
Source: Pages 64-65, Hot Dish Heaven by Ann L. Burckhardt, Minnesota
Historical Society Press, 2006.
I find it interesting how detailed Ann's instructions are. I think
there is a generation of people who wouldn't know how to make this
simple dish without such detail. Women of my generation just knew that
you'd have to have some fat in the skillet if you were going to fry
onions. I'm sure she chose "stir-fry" because that's a more well-known
technique to today's cookers. The recipe has been updated to include
the option of pre-shredded coleslaw mix. (Personally, I don't recommend
it; it's too finely cut and will make for too wet in the casserole.
Shred a head coarsely or even just coarsely chop the cabbage and loosen
it up with your hands.) And stirring the condensed soup just seems like
a given to me. It would never have occurred to me to measure out the
cabbage, either.
Times change. It's still tasty.
Becca
> Sorry, Barb. Yes, probably many if not most recipes calling for a canned
> soup date back to the 1950s. I think Campbell's was promoting many of
> them, and IIRC has published a number of small cookbooks with that purpose
> in mind.
Many women in the 50's welcomed canned soup because it made cooking a
little easier, at least it was different. Here is one of my recipes, if
you want to avoid using canned soup.
Unstuffed Cabbage
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 medium onion -- peeled and coarsely chopped
1/2 large cabbage, cored, quartered, cut into 1" strips
1/4 cup water
28 ounces crushed tomatoes or tomato puree
1 tablespoon brown sugar
1 tablespoon vinegar
1/2 teaspoon salt
freshly ground pepper
1 1/2 teaspoons caraway seeds -- optional
2 garlic cloves -- minced
2 cups cooked rice
In a 6 quart Dutch oven, brown the ground beef, draining off the fat.
Add the chopped onion and cook until onion wilts and softens, 3-5
minutes. Add the chopped cabbage and water to the Dutch oven; cook
until the cabbage begins to soften and wilt, 5-8 minutes more.
Add tomatoes, brown sugar, vinegar, salt, pepper, caraway seeds, and
garlic; stir to mix well. Bring to a boil, reduce heat to simmer and
cover. Simmer until cabbage is tender-crisp, about 30 minutes. Serve
over rice.
ChattyCathy
> I just found this. It sounds pretty edible even with
> the canned soup*. A cheese sauce might be good instead.
> gloria p
>
> CEDRIC ADAMS' CASSEROLE
>
> 1/2 med. head cabbage
Get Ye Begone with yon cabbage recipe, Madam!
<Cathy winks at gloria>
--
Cheers
Chatty Cathy
zxcvbob
> In article <7h5oseF...@mid.individual.net>,
> zxcvbob <zxc...@charter.net> wrote:
>
>> Melba's Jammin' wrote:
>>> You might want to remove the cover for the last 15 minutes or so to
>>> evaporate some of the liquid.
>>
>> That would probably help quite a bit. It was awfully juicy, plus
>> letting it boil off would concentrate the flavors. (I'll go make a note
>> in my recipe file)
>>
>> Bob
>
> Or just spoon it off. Have you ever made it? It's tasty. No need to
> salt it, as I recall, but a couple shakes of black pepper on top is nice.
> (I said shakes instead of grinds just to get people worked up. "-0)
Yes, I made it once last year. It was OK but kind of bland. I'll try
it again in a wide shallow casserole dish instead of a deep one and
uncover it for the end of cooking and see if that helps. (of course it
will help)
Bob
blake murphy
easy, y'all. i think haha meant replacing the taco seasoning in *his*
version.
your pal,
blake