Please accept this recipe book from - Kean Miller LLP

Cabbage Casserole
1 stick butter, melted OR
butter cooking spray
1-1/2 lbs. ground beef
1 cup rice, uncooked
1/2 tsp. red pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. cinnamon
Grease 9 x 13 inch Pyrex dish with melted butter or cooking spray. Combine ground beef, rice
and 1/4 teaspoon each of the seasonings; set aside. Combine the cabbage, onion, tomato sauce,
Rotel, water and remaining 1/4 teaspoon of the seasonings. Combine beef and rice mixture with
the cabbage mixture. Place in Pyrex dish. Cover and bake at 350° for 1-1/2
hours or until all liquid disappears and the rice is done.
by Lana Crump (Baton Rouge), a partner practicing in the litigation area
1/2 tsp. allspice
1/2 tsp. garlic powder
1 head of cabbage, chopped (or 2 lb. pkg. shredded
cabbage)
1 onion, chopped
2 (8oz.) cans tomato sauce
1 can Rotel tomatoes and green chilies, undrained
2 cups water
Squash Medley
1 stick butter
1 cup white onions, sliced
3 cups yellow squash, cooked and drained
1 cup canned tomatoes, chopped and drained (fresh are even better!)
1 cup processed American cheese, grated
salt and pepper to taste
3/4 cup breadcrumbs (make in food processor from day old French bread)
Sauté onions in 3/4 stick of butter; add cooked squash, tomatoes and cheese. Season with salt and
pepper. Pour into casserole dish. Brown breadcrumbs in remaining butter. Spread over casserole.
Bake at 325° until heated through and serve. Serves 6.
by Jim Doré (Baton Rouge), a partner practicing in the litigation area, from his grandmother-in-law, Mrs. Mercedes S. Postell
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