Mix all ingredients together. Cut the core from a head of cabbage. Cook cabbage until just heated through and leaves are pliable. Peel off leaves. Put a handful of filling in each leaf and roll up the leaf. Place cabbage rolls in a baking dish.
Mix the remaining half can of tomato sauce with an equal amount of water. Pour this over the cabbage rolls. Cook in a moderate oven about one and a half hours. Serve the gravy on this dish on mashed potatoes.
Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates.
Add the parsley and celery. Cook the mixture about 45 min. longer.
Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)
Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.
Add salt and pepper to taste.
(Note: This soup freezes well.) Matzo balls were prepared according to the recipe on the back of the box of matzo meal (Manischewitz).
Today marks the 10th anniversary of Chancellor Jeffrey P. Gold’s remarkable journey with UNMC. Thank you, @jeffreypgold, for your unwavering commitment to excellence and your visionary guidance to the UNMC community. https://t.co/jgGhyMH55rpic.twitter.com/fPxvyMsnz2
— University of Nebraska Medical Center (@unmc) February 1, 2024
Meatloaf is traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.
Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.
19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.
World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.
1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.
Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.
Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions
Preheat oven to 325 degrees.
Place ground beef in mixing bowl. Add eggs and combine.
Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.
Place meatloaf in a loaf pan. Make sure it is spread evenly.
Bake for about 45 minutes, uncovered. Remove from oven.
Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.
Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.
Let the meatloaf rest for 30 minutes prior to cutting.
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An inglenook is an intimate space typically found beside a fireplace. Inglenooks often have built-in seating or benches, providing a comfortable spot for people to gather around the warmth of the fire. Originally inspired by cooking, but over time, they became more functional as spaces for relaxation, reflection, reading and socializing.
Today at the usual hour we examine that state of best practice literature for their safety and sustainability,
The codes, standards and guidelines that track accepted best practice:
ASME
ASME B31.9 – Building Services Piping
ASME B31.8 – Gas Transmission and Distribution Piping Systems
ASTM
ASTM E2726 – Standard Terminology Relating to Chimneys and Ventilation Systems
ASTM E2558 – Standard Test Method for Determining Particulate Matter Emissions from Fires in Wood-Burning Fireplaces
1 pound dried split peas, rinsed and picked over 1 ham hock, ham bone, or 1 pound diced ham 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, minced 8 cups chicken or vegetable broth 2 bay leaves Salt and pepper to taste Optional: thyme, parsley, or other herbs for flavor
Instructions:
Prepare the ingredients: Rinse the split peas under cold water and pick out any debris. Chop the onion, carrots, and celery. Mince the garlic.
Sauté aromatic vegetables: In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
Add split peas and broth: Add the rinsed split peas to the pot, along with the ham hock, ham bone, or diced ham. Pour in the chicken or vegetable broth. Add bay leaves and any other herbs you’re using.
Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, stirring occasionally, until the split peas are tender and the soup has thickened, about 1 to 1.5 hours. If using a ham hock or bone, remove it from the soup once the meat is falling off the bone; shred the meat and return it to the pot.
Season to taste: Taste the soup and season with salt and pepper as needed. Adjust any other seasonings to your liking.
Serve: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy hot. Optionally, you can garnish with chopped fresh parsley or a drizzle of olive oil.
Tips:
You can customize the soup by adding other vegetables like potatoes or leeks. For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. Split pea soup tends to thicken as it sits, so you may need to add more broth or water when reheating leftovers.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
