Ingredients:

1 1/2 pounds large sea scallops, side muscles removed
fleur de sel or coarse kosher salt
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12-ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika (pimentón dulce) or Hungarian sweet paprika

Procedure:

Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley. Makes 4 servings.

Ingredients:

1 cabbage
1 1/2 lb. ground beef
1 onion; chopped
1 cup rice
1 egg
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon paprika
2 cup sauerkraut
2 cup tomato sauce
1/2 cup water
1 cup sour cream

Procedure:

Core cabbage & place in large bowl. Cover cabbage with boiling water & let stand five minutes. (If cabbage is very large, repeat this process after you’ve stuffed half of the leaves). Combine meat, onion, rice, egg, salt, pepper & paprika. Drain cabbage & remove leaves, cutting off the thick end of the stem. Put about two tablespoon of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce & water. Cook on low six to eight hours. Remove rolls, blend sour cream with sauce & serve with cabbage rolls.

Crock Pot Method: Fill Crock Pot with 1/2 inch water; Place cabbage rolls in pot, arrange sauerkraut on top; add tomato juice. Cover and heat on high 4 hours then spread sour cream on top, cover and heat on low 2 more hours or until done.

Ingredients:

1-1/2 lb. ground pork
1 tsp. salt
1/2 tsp. pepper
1tsp. paprika
2 tbsp. lard
1/2 cup onions, finely chopped
1/2 cup rice
1 head cabbage
1 can tomato soup (or 1/4 cup ketchup)

Procedure:

Cook the onion in lard until soft, then add paprika. Then combine the ground pork, salt, pepper and rice. Then pour the onion mixture over this and mix very well. Remove the core from the cabbage and steam until the leaves just wilt. Separate the leaves and remove the back rib from the cabbage with a knife. Then wrap meat mixture in cabbage and place in a pot. Pour tomato soup (I prefer the ketchup) over the rolls and add enough water to cover and some to spare. Boil for 45 to 60 minutes.

Ingredients:

1 cup butter or margarine, softened
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
assorted baking jelly or pie filling (apricot, poppy seed, almond, and raspberry)
powdered sugar

Procedure:

Combine butter and cream cheese completely, add flour and mix well. Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours. Roll out each ball (on floured surface) to 1/8″. (Be sure to keep them thin, as this keeps them “light!”) Cut out silver-dollar sized cookies; place on ungreased cookie sheets. Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) always bake the cookies flat; however, the edges may be pinched or rolled together as well!. Lightly sift powdered sugar over cookies and serve.