The Open Line

The Open Line

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Saturday, November 4th

THE OPEN LINE ~ Saturday, November 04, 2017


1 lb thick bacon, diced

1 onion, diced

3 cloves garlic, minced

1 lb lean ground beef

2/3 cup uncooked long grain rice

6 – 8 cups cabbage, chopped

1 28 oz can diced tomatoes

2 tbsp tomato paste

5 – 6 cups beef broth

1-1/2 cup V8 juice

1 tsp paprika

1 tsp thyme

1 tbsp WOR sauce

Salt and pepper

Parsley for garnish

Cook bacon until crisp.  Drain, leaving about 1 tbsp bacon grease in the skillet.  Brown the onion and ground beef in the bacon fat.  Once brown, drain and put in crock pot.  Add all remaining ingredients except the bacon to crock pot.  Stir.  Cover and cook on high 3 to 4 on high OR 6 to 7 low.  Stir in half of the bacon.  Spoon into bowls and top with  remaining bacon.


1 cup butter

1 cup onion, chopped

2 cup celery, chopped

Saute that in the butter.

Add 13 cups dried bread crumbs, 1 tsp poultry seasoning, 1-1/2 tsp salt, 1-1/2 tsp sage

1 tsp thyme and Pepper to taste

4 cups chicken broth

2 eggs (beat and incorporate into the eggs then pour over the bread.

1 hour on high or 4 hours on low

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