1) sweet and sour skillet chicken and 2) cabbage rolls

STUFFED CABBAGE ROLLS
McCall's Cooking School
Servings: 8

1 large head green cabbage (3 lb)
1 teaspoon salt

STUFFING:
1/2 cup butter or margarine
1 cup chopped onion
1 clove garlic, crushed
1/2 lb fresh mushrooms, sliced
1/2 lb ground chuck
1/2 lb ground veal
1-1/2 cups cooked white rice
3 hard-cooked eggs, chopped
1 teaspoon salt
Dash pepper

TOMATO SAUCE:
1/4 cup butter or margarine
1/4 cup unsifted all-purpose flour
1 can (6 oz) tomato paste
1/2 teaspoon salt
Dash pepper
1/4 teaspoon allspice

1: In 8-qt kettle, bring 6 cups water to boiling. Meanwhile, carefullly remove 12 outer leaves from cabbage. Add leaves and 1 teaspoon salt to boiling water; simmer 3 minutes--long enough to make leaves pliable. Drain leaves, reserving 2 cups liquid.

2: If leaves are not pliable or soft enough to roll, return to boiling water for a minute or two. Trim thick rib. Make stuffing: Melt 1/4 cup better in a large, heavy skillet. Add the chopped onion; saute, stirring with a large wooden spoon, until it is golden--3 minutes.

3: Add 1/4 cup butter, along with the garlic and mushrooms; saute, stirring occasionally, about 4 minutes. Add chuck, veal, rice, eggs, 1 teaspoon salt and dash pepper; cook, uncovered and stirring, about 5 minutes, or until meat is no longer red.

4: Make tomato sauce: Melt butter in medium saucepan; remove from heat. Stir in flour until smooth; gradually stir in tomato paste combined with the 2 cups reserved cabbage liquid. Over medium heat, bring to boiling, stirring with wooden spoon.

5: Stir in salt, pepper and allspice; remove from heat. Preheat oven to 350 degrees F. Place 1/2 cup of the meat mixture in the hollow of each of the 12 cabbage leaves. Fold the sides of leaf over the stuffing; roll up from the thick end of the leaf to make a neat roll.

6: Arrange cabbage rolls, seam side down, in a single layer in lightly greased, shallow, 3-quart casserole. Pour sauce over all. Bake, covered, 50 minutes; uncovered, 10 minutes. Remove to warm serving platter; spoon sauce over all.

FRUITED CHICKEN

3 tbsp. salad oil
8 med. chicken thighs (2 - 2 1/2 lbs. or deboned chicken breast)
4 med. green peppers, cut into 3/4 inch wide strips
1 med. onion, sliced
1 (16 to 17 oz.) can sliced cling peaches
1/4 c. cider vinegar
2 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
Water
1 tbsp. cornstarch
2 med. tomatoes, cut into wedges

About 1 hour before serving:
In 12 inch skillet over medium high heat, in hot salad oil, cook chicken thighs until browned on all sides. Remove chicken to bowl.

In drippings, cook green peppers and onion until tender crisp, stirring occasionally. Drain peach liquid into skillet; reserve peaches. Return chicken to skillet; stir in vinegar, soy sauce, brown sugar, salt, pepper and 1/4 cup water. Over high heat, heat to boiling. Reduce heat to low; cover; simmer 25 minutes.

In cup, mix cornstarch and 2 tablespoons water. Gradually stir cornstarch mixture into simmering liquid in skillet and cook, stirring constantly, until slightly thickened and smooth. Add peaches and tomato wedges. Heat through, then serve. Serves 4 or more.