JULIUS ISKI
https://www.legacy.com/obituaries/name/julius-iski-obituary?pid=196321857
BORDENTOWN TOWNSHIP Julius Iski, 89, of Bordentown Township, NJ, passed away on Sunday, June 7, 2020, at Hamilton Grove, Hamilton, NJ. Born in Trenton, he lived most of his life Bordentown. He was retired from the US Postal Service, Trenton, NJ. He proudly served in the US Navy from 1948 to 1952. Julius was a self-taught artist and wood carver. In 1972, he won first place and best in world for his water fowl carvings. He was a member of the Ward foundation and later became a carvings judge. Some of his work can be seen in the Ward Museum of Wildfowl Art, Salisbury, MD, as well as the National Academy of Science, the Trenton City Museum, and various other museums throughout the US. Beloved husband of the late Vivian Iski, he was also preceded in death by a brother, Gabriel (Gubby) Iski. He is survived by his two sons, Paul Iski and Robert Iski, both of Bordentown,; a sister, Betty Polyak of Hamilton, NJ: sister-in-law, Joyce Morris and several cousins, nieces and nephews. Interment will be held privately at Brig. Gen. William C. Doyle Veterans Memorial Cemetery. Memorial services and military honors will be announced at a later date. Arrangements have been entrusted to and are under the direction of Huber-Moore Funeral Home, Bordentown. Huber-Moore Funeral Home 517 Farnsworth Ave. Bordentown, NJ 08505 (609) 622-5495

Face Mask March 2020

This is a time for all of us to pitch in.  Make these for yourself, family, friends or more importantly to donate to your nearest hospital.  The best results are with a medium to heavy fabric.  Cloth will absorb germs so pin some plastic wrap to the outside, when used replace the plastic.  Good luck and stay safe.

10" x 8.5"

Fold over top and press with steam iron

Fold over again then press.

Turn the mask over so the front is facing you.  Press the first accordion fold and press

Continue accordion folds and press

Turn in each end twice and press.

Sew both ends

Sew shoe strings or fabric to end of mask.  FIRST, measure on your head, approximately 16"

 from mask to end.

Gaetano (Guy) Sanfilippo 9/27/1030- 9/14/2019

Obituary

Gaetano "Guy" Sanfilippo, 88, of Hamilton, peacefully passed away surrounded by his loving family and friends, on Saturday, September 14, 2019, at his home.

Born in Trenton, Guy was a lifelong Trenton/Hamilton area resident. He was an Army veteran, having served in Korea. Prior to his retirement in1996, Guy was the owner and operator of Ed and Guys Auto Body on South Olden Avenue. He was a longtime communicant of Our Lady of Sorrows R.C. Church. In years past Guy enjoyed hunting and fishing. He was a member of American Legion Post #313 of Hamilton, the VFW Post #3022 of Lawrence and the Hamilton Senior Citizens.

Above all else, Guy was a devoted friend and family man. He especially treasured time with his grandchildren and great-granddaughter.

Predeceased by his parents, Gaetano and Rosa; his brothers, Salvatore and Raymond; and his sister-in-law, Lucy; he is survived by his daughters, Maryann and her husband, Luis Diaz, and Eileen Keegan and Marc Levy; his son, Thomas and his wife, Annie Sanfilippo; his grandchildren, Ryan, Anne, Jonathan, Candace, Jason, and Dillon; his great-granddaughter, Kara Rose Keegan; his beloved, Dottie Hayman; his sister-in-law, Mary Sanfilippo; and his nieces and nephews.

Funeral services will begin on Monday, September 23, 2019, at 10:00 a.m. at the Saul Colonial Home, 3795 Nottingham Way, Hamilton Square, NJ. A Mass of Christian Burial will be celebrated on Monday, September 23, 2019, at 11:00 a.m. at Our Lady of Sorrows-St. Anthony Parish, Our Lady of Sorrows R.C. Church, 3816 East State Street Extension, Hamilton, NJ.

Interment will follow at St. Marys Cemetery in Hamilton, NJ.

Visitation for family and friends will be held on Sunday, September 22, 2019, from 6:00 p.m. until 9:00 p.m. at the Saul Colonial Home.

In lieu of flowers, contributions may be made in Guys memory to St. Jude Childrens Research Hospital or St. Josephs Trust by visiting In Memory Of at inmemof.org.

Food and Items to Store for Emergencies

Canned:
(check expiration) fruit,vegetables, fish, chicken, sausages,tomatoes, tomato sauce, soups, broths, pork & beans, pickles,       

Drinks:
(check expiration) Distilled Water, Ice, Protein Drinks, Electrolyte Drinks, Fruit & Vegetable Juices, Spring Water, Instant Coffee, Tea, Powdered Creamer, Liquor

Groceries:
Peanut Butter & Jelly, Crackers, Peanut Butter cracker sandwiches, Oatmeal, Cereal,   
Dried Mash Potatoes, Powered Eggs, Ramen Noodle Soups, Dried Pastas, Dried Beans, Rice, Pretzels, Beef Jerky, Cornmeal, AP Flour, Dried Green Seaweed, Bouillon cubes, Maple syrup, Honey, Protein Bars, Coconut & Olive Oil, White and Apple Cider Vinegar, Dried Fruits and Nuts, Chocolate,       

Fresh Food:
Apples, Butternut and Acorn Squash, Potatoes, Carrots, Beets (no stalks) Onions,
Raisins, Naval Oranges, Eggs (check exp. date), Hard Boiled Eggs, Ghee/Clarified                               Butter,

Frozen:
Vegetables, Meats, Bread, Butter, Fruit, Ice, Pasta, Prepared meals, Desserts

Accessories:      
Paper Plates, Paper Towels, Toilet Paper, Disposable Utensils, Soaps, Bleach, Antibacterial Hand Soap

Meds: 
Tylenol, Advil, Nose Spray, Cough Syrup, Night Quil, Peroxide, Rubbing Alcohol, Disinfectant Spray,  Hand Sanitizer, Baby Wipes, Tissues, Thermometer, Cough Drops, Face Masks, Latex Gloves,

CASH

Charged Cell Phone and other Wi-Fi Devices, ,Transister Radio, Solar or Hand Crank Radio and Cell Phone Chargers. 

Kerosene, Charcoal, Firewood, Gas or Solar Generator

This is a work in progress, please feel free to leave suggestions in the comment box.

Lucy Sanfilippo, 76, passed away Thursday at her daughter’s residence. Born in Trenton, Mrs. Sanfilippo was raised in the St. James neighborhood of North Trenton, and resided most of her life in Hamilton until recently moving to Robbinsville. She was a member of St. Anthony RC Church in Trenton. Predeceased by her husband, Salvatore (Sam) Sanfilippo, her parents, John and Josephine Vaccaro and her brothers, Samuel and Russell Vaccaro and a brother-in-law, Raymond Sanfilippo, she is survived by two sons, Guy R. Sanfilippo and John R. Sanfilippo and his wife Jennie M. of Hamilton Township; one daughter, Rosemary Robb and her husband Thomas of Robbinsville; her grandchildren, Matthew Robb and his wife Michelle of Bordentown and Valerie Barnaba and her husband Joseph of Robbinsville; two great-grandchildren, Samantha and Joseph Barnaba; a sister, Jennie Allegretti and her husband Henry; a special aunt, Angelina Micai; a brother-in-law, Guy Sanfilippo and his fiancée Dottie Hayman; two sisters-in-law, Mary Sanfilippo and Eleanor Sanfilippo and several nieces and nephews. A Funeral will begin 10am Monday from the Saul Colonial Home, 3795 Nottingham Way, Hamilton Square, NJ. A Funeral Mass will be celebrated 11am at St. Anthony RC Church, 626 South Olden Avenue, Trenton, NJ. Interment will follow in St. Mary’s Cemetery, Hamilton, NJ. Family and friends may call 6-8pm Sunday at the Colonial Home">

1933 - 2016 Eleanor L. (Ellie) SanFilippo Obituary Eleanor (Ellie) L. SanFilippo HAMILTON - Eleanor (Ellie) L. SanFilippo, age 83, of Hamilton, passed away on June 30, 2016. She was born on April 18, 1933 in Trenton, NJ to Anna T. And Thomas Russo. Ellie attended Cathedral High School, and went on to achieve her beautician’s license from Lawrence Academy. She was a Clerk Typist in Hamilton Township in various offices, including the township’s Police Department prior to her working in the Baking Department at ShopRite. Remembered as a loving Mother, Grandmother, Sister, Aunt, and Friend to each person she met; her gentle disposition and nurturing ways instantly made people feel as if she was their “Mom Mom.” She touched the lives of many with her stories, laughter and passion for uniting the family together; as family was always most important. Ellie had a passion for celebrating and sharing meals together with her family, ending each meal with a piece of cake! She cherished her children whom survive her; her daughters, Maryann and her husband, Luis Diaz, Eileen Keegan and Marc Levy; her son, Thomas and his wife, Annie SanFilippo, and her grandchildren, Ryan, Anne, Jonathan, Candace, Jason, and Dillon. Ellie is also survived by her sister, MaryAnn Carr (Ron); her brother, Thomas Russo (Mary); her sister- in-law, Mary SanFilippo and several nieces and nephews. Ellie (“Mom Mom”) would never say “goodbye”, only “so long” or “see you later.” She will always hold a special place in each person’s heart. A Mass of Christian Burial will be celebrated on Wednesday, July 6, 2016, at 10:00 a.m. at St. Gregory the Great R.C. Church, 4620 Nottingham Way, Hamilton Square, NJ. Interment will follow at Holy Sepulchre Cemetery in Hamilton, NJ. Visitation for friends and family will be held on Wednesday, July 6, 2016, from 9:00 a.m. until 9:45 a.m. at the Chapel at St. Gregory the Great R.C. Church. In lieu of flowers, contributions may be made in Mrs. SanFilippo’s memory to St. Jude Children’s Research Hospital, by visiting In Memory Of at www.inmemoryof-memorial.org. Arrangements are under the direction of the Saul Colonial Home, 3795 Nottingham Way, Hamilton Square, NJ. www.saulfuneralhomes.com

Cranberry Shortbread Cookies

These are the most delicious buttery cookies.  One important tip. since there are no eggs in the recipe it is vital to let the cookies cool on the backing sheet before moving.  This give the cookie time to solidify.  There is no need to transfer them to a baking rack for cooling.

2        Sticks of  chilled unsalted butter (1 cup)
1/4     Cup granulated sugar
1/4     Cup confection sugar
2 1/2  Cups of all purpose flour
1/2     Cup dried cranberries
Zest of one orange
1        Tablespoon orange juice (optional)
1        Tablespoon almond extract

1. Line a baking sheet with parchment paper or silicone sheet and, set aside.
2. Combine cranberries and ¼ cup of granulated sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
3. Combine flour and 1/4 cup of confection sugar in a large bowl.
4. Use a pastry cutter to cut in butter. You want very fine crumbs.
5. Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
8. Preheat oven to 325F.
9. Cut slices of cookie dough about ¼ inch thick.
10. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar; both sides.
11. Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 13 minutes.
12. Let cookies cool completely on baking sheet before removing.

Pumpkin Cheesecake

     This is a crust-less cheesecake.  

Heat oven to 325 degrees
Prepare a spring pan sitting inside a large baking pan.


4    packages (8oz. each) Philadelphia Cream Cheese- soften
1    cup granulated sugar
1    cup canned unflavored pumpkin
1    Tablespoon pumpkin pie spice or your own mix
1    teaspoon Vanilla extract
5    lg. eggs


Beat cream cheese and, sugar with electric mixer until blended.  
Add pumpkin, spice, vanilla.   Add eggs one at a time.
Mix on low speed until all blended.

Pour mixture into spring pan.
Place pan sitting in large backing pan into center rack of oven.
Pour water into the baking pan almost to the top of the sides. (bain marie)

Bake 1hr and, 30 minutes.  Check that center is solid with toothpick.  If it appears done shut off the oven and, let the cake sit for another 30 minutes with the oven door slightly open.

Let cake cool completely before opening the spring pan.
Decorate with Honey and, roasted nuts ,  dark chocolate or caramel.

Chocolate Strawberry Tart

This dessert is so easy; the only thing to make is the shortbread.  Everything else is assembled.  I suggest using a removable bottom metal tart pan.  (Photo below)
Ingredients:
2 sticks unsalted sweet butter
2 cups all purpose flour
1/3 cup sugar or 1/2 cup confectioners sugar
pinch of baking powder
6 oz. clear apple jelly (for glaze)
Approximately 24 medium strawberries cored and, cleaned
1 1/2 cup semi-sweet chocolate chips
1 tablespoon heavy cream, milk or unsalted butter.


1.  Make Shortbread crust:
1 cup soft  unsalted sweet butter  (2 sticks)
2 cups all purpose flour
1/3 cup granulated sugar or 1/2 Cup confectioner's sugar
1 tiny pinch of baking powder
Combine all ingredients in a food processor with the blade until the dough forms a sticky ball.
Spray pan with non-stick Pam.  Press crust evenly onto bottom and, sides.
Bake: 350 degrees for 10-15 minutes.  Bake to cookie consistency , do not brown. Chill to room temp.

2.  Warm 6oz. clear Apple Jelly.
3. Melt 1 1/2 to 2 Cups chocolate semi sweet chips with 1 tablespoon heavy cream (milk or butter) on a double boiler.
    Pour into chilled crust.  Spread evenly.
4. Arrange cleaned and, cored strawberries over warm chocolate layer.
5. Drizzle melted apple jelly over strawberries.
Chill tart.  Serve when chocolate appears solid.

Pumpkin Butterscotch Pie

Ingredients 

• 2  cups graham crackers (ground fine in food processer) app.24 squares
• 1/3 cup soft unsalted Butter
• 1/2 cup plus 1/4 cup Pecans or walnuts, chopped
• 3 Tablespoons sugar or brown sugar
• 
  
• 8 oz. Cream cheese, softened
• 1 cup Powdered sugar
• 3 cups whipped topping, divided
• 
  
• 1 cup milk
• 2 sm pkgs.butterscotch instant pudding mix (sugar free)
• 1 - 15 oz can Pumpkin puree
• 1 tsp. Pumpkin spice

Instructions

1. Layer 1: Mix graham crackers , butter, sugar  and, 1/2 cup pecans together. Press into a sprayed 8×8 pan or standard pie pan.  Bake for 15 minutes at 350 degrees, then remove and let cool.
2. After crust is cool prepare the fillings in two separate bowls.
3. Layer 2: Blend cream cheese and powdered sugar.   FOLD (do not mix)  1 cup of the whipped topping then spread over cooled crust.
4. Layer 3: Mix milk, butterscotch pudding mix, canned pumpkin and, pumpkin spice thoroughly.  Taste to adjust pumpkin seasoning.   
5. FOLD (do not mix)  in 1 cup whipped topping until smooth. Spread over top of layer 2.
6. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans or, other nuts or sprinkles.
7. Let chill for 1 hour or until set.

Creamy Pumpkin Pie

   This is a very simple recipe with delicious results.  I highly suggest you make it a day before to allow all the spices to blend and, the texture to solidify. 

     I made a crust similar to a graham cracker crust using spice windmill cookies.  But, you can buy a ready made savory pie crust, frozen puff pastry sheets or make your own.  I added a link for a good pie crust on the bottom of the page.  

     Always use unsalted butter when baking.  You can't control how much salt is added and, also inferior cream is used.

     One hour before prepping remove the Philadelphia Cream Cheese and, 3 Tablespoons of butter from the refrigerator to soften.

     Separate 2 eggs , add one whole egg and, whisk thoroughly.  Set aside.

     Warm oven at 375 degrees.

    

Ingredients:

8 oz. Phila. Cream Cheese 

2 Cups canned pumpkin mashed = 15oz.can (spiced is ok) 

1/2 Cup light brown sugar (substitute with sweetener for diabetic)

1/4 tea. salt (if you decide to use salted butter - do not add)

1 Whole egg & 2 egg yolks  (whisked separately)

1 Cup Evaporated Milk

3 Tablespoons UNSALTED SWEET butter (softened)

1 Teaspooon Pure Vanilla

1 Teaspoon Cinnamon

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Allspice

1.  With a hand mixer or Kitchenaid beat softened cream cheese until whipped.

2.  Add brown sugar to cream cheese and, blend well.

3.  Add mashed pumpkin, salt, whisked eggs, evaporated milk, melted butter, vanilla and, all the spices. Spices can be adjusted to your taste.

4.  Blend thoroughly.

Pour into prepared crust , bake for 50-60 mins.. Depending on your oven it might take longer.  Test with toothpick. 

Link for pie crust:
http://abc.go.com/shows/the-chew/recipes/Carla-Hall-Pie-Crust

      

Flourless Oatmeal Cookies

     I worked on this recipe for awhile before I found the correct ingredients to create a moist and, flavorful cookie.   This recipe makes a batch of 18 to 24 depending on the size you prefer.  I added 1 cup of chocolate chips but, you can substitute with nuts, raisons, coconut, M & M's, or all.

     They are best eaten right from the oven.  Most homemade cookies don't keep well for days because there are no additives or preservatives.

Pre-heat oven 350 degrees.

Line heavy baking trays with parchment paper or oven proof liner.

In small bowl combine:

1    Cup Quick Oats or your favorite gluten free brand

1    Teaspoon baking soda

2/3  Cup dark brown organic brown sugar

1    Tablespoon cinnamon

In separate larger bowl combine:

1/2  Cup organic peanut butter (chunky is good)

1/4  Cup molasses

2    Large eggs

1    Teaspoon pure extract vanilla

1    Cup of semi-sweet chocolate chips

After thoroughly combining, pour dry into wet ingredients and, stir well.  Stir in chocolate chips.

Drop large tablespoons onto prepared trays and, bake 11-13 minutes.

Box Cake Mixed Fruit Cobbler

This delicious cobbler is made with three ingredients.  Serve it with good vanilla bean ice cream or whipped cream.

1 Box dry yellow or lemon cake mix flour

30 oz. can of sliced peaches or fruit cocktail (I used 15 oz. of fruit cocktail & 15 oz. peaches.

1   cup of fresh strawberries or blueberries or, both

1.5 sticks of unsalted butter, melted

1.  Spray baking pan with Pam.  Pour canned fruit with juice into baking dish. A Pyrex

9" x 13" is a good size.  Judge by how much fruit you have.  Add other fresh fruit.

2.  Pour dry cake mix on top of fruit. Break up large lumps.

3.  Pour melted butter over cake flour evenly.

4.  Bake 350 degrees for approximately 45 mins.. Top should be brown and, inside cake flour should be baked.

  

St. Patrick's Day Soup

      Turn your corned beef and, cabbage leftovers into a hearty and, nutritious soup.  There is no recipe; adjust with your own seasonings and, cooked ingredients. 

   Saute one medium onion chopped in olive oil,  then add cubed carrots and, potatoes until they brown on all sides; salt and, pepper to taste.

     Next, add chopped cooked cabbage, one bouquet of fresh chopped parsley, one bulb of fresh garlic chopped and, simmer for about ten minutes.

     Next, add 2 cups chicken stock, 2 cups crushed tomatoes, 2 cups water, sprinkle of hot pepper flakes and, teaspoon of Mrs. Dash.  These amounts should be adjusted to the amount of leftover vegetables you have.

     Simmer on low heat approximately one hour; adjust seasoning and, serve.

     If you have leftover ham or corned beef they can be added as well.

     This soup is not to be interpreted as vegetarian because the vegetables were originally boiled with meat.  

Homemade Ricotta Cheese

UTENSILS:
a. One 8qt. stainless-steel or enameled pot such as Le Creuset 
b. Food thermometer 
c. Stainless-steel strainer 
d. Cheese cloth (craft stores, Target, supermarkets.  Ask for it at customer        service desk)
e.  Pasta strainer & another large pot that it fits over securely.
INGREDIENTS:
1 Gallon pasteurized whole milk (I was told not to use organic milk because  the pasteurization process is different)
1/4 cup White distilled vinegar
1  Teaspoon kosher salt

First cut 2 pieces of cheesecloth 26" long and, drape over the pasta strainer.  I double the pieces so not to miss the small curds.

     Pour one gallon of milk into 8qt. stainless-steel pot, add salt.  Over medium heat bring milk up to 175 degrees...do not boil milk, it should be small bubbles on the edge of pot.  Add the distilled vinegar now, milk will immediately separate into curds and, whey.

    Shut off heat. Let stand for 1 minute.  Remove curds to cheesecloth lined strainer.  Let stay at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.   The longer you allow the cheese drain the thicker and, dryer the ricotta. .At this point you can add herbs, artisan salts, etc.. Wrap the cheese cloth and, tighten with rubberband.  Check often and, remove when you achieve the consistency you desire.  
    There are so many ways to use this cheese.  
    I add a touch of sour cream, cream cheese and, orange marmalade after it has been strained. Then spread it's deliciousness on crackers. 
     Use it plain for lasagna, casseroles, stuffed manicotti, etc..
    For a savory spread blend in roasted garlic and, dried basil, add some sour cream to achieve the perfect consistency.
    It is very important to only use stainless-steel utensils.
    Bringing the milk to 175 degrees is good for a softer ricotta.  Bringing the milk up to a higher temperature makes a dryer ricotta. 

Food Trends 2013

Buzzwords for 2013- Fermented everything, upscale donuts stuffed with foie gras jelly , kimchee donuts,  quinine syrups, Dubonnet, Chartreuse, Benedictine and, other golden liquor, local Gins and, bourbons, zip-code honey, tasting menus, food halls, weird desserts, white strawberries, green tomatoes, geranium leaves, hibiscus, hard cider, lobster rolls and, charcuterie boards.  Also, Chorizio, Coconut milk and, Cocount oil.

The Bar Artisan- a new occupation springs serving avande garde restaurants and, boutique hotels.  Barrel aged cocktails and, carbonated pre-made cocktails in capped bottles, beer cocktails with anti-oxidant juices.

Chipolte-  yep, they're not done with it.

Fast Food- Gourmet breads, kicked up burger toppers like guacamole, goat cheese, tropical fruit.  Also, order and, pay kiosks to speed service.

Seaweed and, Bacon will be infused and, wrapped around everything.

Restaurants will begin to charge for your bread.  There will be restaurants will be baking signature loaves.

Food trucks-  more, everywhere.
Gluten Free-  more, everywhere.

Brands -  will open restaurants like Barilla and, magazine Conde Nast.  Also, more chain restaurants will be selling their signature dishes in the frozen foods isle.

Food Source Transparency-  Consumers will demand the origin of food printed on packages and, demand more locally grown sourced foods in chain supermarkets.

New Cuts of Meat-  Localities will claim parts of protein meat as theirs @ Denver steaks.

New Fish- Arctic Char

Technology- More Smartphones will inform consumers of sales, restaurant specials and, more food apps.  Mobile/wireless/pay-at-the-table will become more common.

Baby Boomer Nutrition-  The aging demographic will control half the money spent on food by 2015.  They will demand more antioxidant and, heart healthy foods like Salmon, green tea, sweet potatoes, dark leafy greens, berries and, whole grains.

Food Waste- Consumers will become more conscience of where unsold or expired food goes.  There will be more demand for donations to food banks, etc..  Also, with more community gardens popping up so will compost piles to hold  food wastes from towns.

Flavored popcorn 

Stuffed Cabbage

1 large onion chopped fine - Saute chopped onions in butter & paprika.  Chill.

1.5 - 2 lb. ground meat  80/20

1 cup of rice / cooked half way

1 large head cabbage- cored and, blanched in boiling salted water.  Peel the outer leaves as they cook to expose the inner ones.  Trim the thick center vein of each cabbage leaf.                                                Repeat until the leaves are small....Julienne the small ball of cabbage and,  set aside.                                           

3  28oz. cans of Hunts tomato sauce

Paprika

Salt & Pepper

Pour half a can of tomato sauce in a long Pyrex or casserole oven proof dish.  Add half of the julienned cabbage to bottom of dish.

When onions are cooled combine with raw meat, rice, salt and, pepper to taste. Don't over mix ...meat will get tough.

Place meat mixture on each cabbage leaf and, roll, tucking in the sides.  

Place each cabbage roll in long pan.  Cover with julienned cabbage and, the rest of tomato sauce.  Be sure the cabbage rolls are thoroughly emerged.

Cover with aluminum paper and, bake in 350 oven for approximately  45 minutes.  Be sure the rolls are covered with sauce .  Test one to see if meat is cooked...Do not over cook.   Serve with mashed potatoes and, sour cream on the side.

You can use stove top method by placing roll in a deep pot lined with shredded cabbage .  Cover rolls with tomato sauce and, some water.  Cover and, cook slowly for about 1 hour.