• 1 (3-lb.) head green cabbage
• ¼ cup butter or margarine
• 1 small onion, chopped
• 1 lb. lean ground beef
• 1-½ lbs. lean ground pork
• 1-½ cups cooked long-grain white rice
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3-½ cups Beef Broth or bouillon
• 1 (6-oz.) can tomato paste
• 2 tablespoons all-purpose flour

Preheat oven to 325°F (165°C). Melt 1 tablespoon butter or margarine in a small skillet. Add onion; saute over medium heat until golden brown. In a large bowl, combine sauteed onion, beef, pork, rice, salt and pepper.

Spread a cabbage leaf flat. Depending on leaf size, place 2 to 3 tablespoons filling on cabbage leaf near base. Fold bottom of leaf over filling, then fold sides toward center. Roll tightly. Repeat with remaining tilling and cabbage leaves.

Heat 1 tablespoon butter or margarine in a large skillet. Place filled cabbage leaves, seam down, in skillet. Cook over medium heat until browned, 8 to 10 minutes, turning once with a spatula.

Arrange cabbage rolls, seam-side down, in a medium roasting pan. Add 3 cups broth or bouillon. In a small bowl, combine ½ cup broth or bouillon and tomato paste. Pour over stuffed cabbage. Cover and bake 40 minutes or until fork-tender.

In a small skillet, melt remaining 2 tablespoons butter or margarine. Stir flour into butter or margarine until smooth. Cook over medium heat, stirring, until golden brown. Ladle 1 cup broth or bouillon from stuffed cabbage into flour mixture; blend. Pour mixture over stuffed cabbage.

Cook, uncovered, until liquid bubbles and thickens slightly. Place stuffed cabbage on a large platter. Pour pan juices into a serving bowl. Serve hot with pan juices. Makes 10 to 12 servings.

• 10 medium-large baking potatoes
• ¼ cup butter or margarine
• 1 medium onion, chopped
• 2-½ cups ground cooked meat
• 1 egg, beaten
• 1 tablespoon chopped fresh parsley or
• 1 teaspoon dry parsley flakes
• ½ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon ground sweet paprika
• 2 cups gravy or Mushroom Sauce

Lengthwise, cut top 1/5 off each potato, then reserve tops. Carefully hollow out each potato, leaving a ½-inch-thick shell; reserve potato flesh for other use.

Preheat oven to 400°F (205°C). Grease a shallow baking dish.

Melt 2 tablespoons butter or margarine in a medium skillet. Add onion, then saute over medium heat until tender. Blend in meat, egg, parsley, salt and pepper.

Stuff potatoes with meat mixture, then replace tops. Arrange potatoes in greased baking dish. Bake, uncovered, 15 minutes. Melt 2 tablespoons butter or margarine; stir in paprika. Brush mixture lightly over potatoes.

Bake 45 minutes or until tender when pierced with a fork. Serve hot with gravy or Mushroom Sauce, if desired. Makes 10 servings.

• 1-¼ cups graham cracker crumbs (about 15 squares)
• 2 tablespoons sugar
• 3 tablespoons margarine or butter, melted
• 2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
• 1 cup sugar
• 2 teaspoons grated lemon peel
• ¼ teaspoon vanilla
• 3 eggs
• 1 cup dairy sour cream or Strawberry Glaze (below)

Heat oven to 300°F. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in I egg at a time. Pour over crumb mixture.

Bake until center is firm, about I hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. Top with sour cream or glaze. Makes 12 servings

Strawberry Glaze

• 1 cup sliced strawberries
• 2/3 cup strawberry jelly
• 1 teaspoon lemon juice

Arrange 1 cup sliced strawberries on cheesecake. Heat 2/3 cup strawberry jelly and 1 teaspoon lemon juice, stirring constantly, until jelly is melted and smooth. Remove from heat, then let stand 5 minutes. Pour over strawberries just before serving.