Cedric Adams hot dish

Shred head of cabbage coarsely. Saute 1 lb. ground beef with medium chopped onion. Season to taste. Put layer of cabbage on bottom of casserole. cover with layer of beef and onion. Add rest of cabbage as top layer. top all with can of condensed tomato soup. cover and bake at 350 degrees until cabbage is tender.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Irene Johnson.

Mississippi caviar

6 c. boiling water
1-1/2 c. quick grits
2 tsp. savory salt
2 tsp. salt
1-1/2 sticks butter
1 lb. grated cheese
3 dashes Tabasco
3 well beaten eggs

Add grits to boiling water and boil for 20 minutes, stirring constantly. Remove from heat and add remaining ingredients. Place in 13 x 9-inch baking dish and sprinkle with paprika. Bake for 1 hour at 250 degrees.

Source: Ramona (Calif.) United Methodist Women, "Treasured Recipes"(1989); recipe by Cynthia Ferguson.

Cabbage roll hot dish

1/2 lb. bacon
1-1/2 lb. ground beef
3/4 c. raw rice
2 c. shredded cabbage
1 package dry onion soup mix
1/4 t. pepper
1 t. salt

Dice bacon into small pieces and cook on medium heat until pink. Add ground beef, salt and pepper, and brown until light brown. Remove from heat and turn into a large casserole. Add rice and cabbage; stir and sprinkle onion soup mix over top. Cover with cold water. Bake at 275 degrees for 1-1/2 to 2 hours.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition 1989); recipe by Cathy DuFresne.