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Summer Mint Pie
SUMMER MINT PIE BADCOCK CALENDAR 1992
1 chocolate crumb crust
1 quart mint chocolate chip ice cream
1 jar hot fudge sauce, 12 oz., room temperature
1 container whipped cream, 4 oz.
Fill crumb crust with 1½ cups softened ice
cream. Freeze to harden. Spread 3/4 cup fudge
topping on hardened ice cream. Freeze. Repeat
with a second layer using 1½ cups ice cream.
Spread with whipped cream, garnish with choco-
late curls and serve frozen.
Yield: 6 servings.
Card 1 Back: blank
---
# Summer Mint Pie
*Badcock Calendar — 1992*
*Yields 6 servings*
## Ingredients
- 1 chocolate crumb crust
- 1 quart mint chocolate chip ice cream
- 1 jar (12 oz.) hot fudge sauce, room temperature
- 1 container (4 oz.) whipped cream
## Instructions
1. Fill crumb crust with 1 1/2 cups softened ice cream.
2. Freeze until hardened (1-2 hours).
3. Spread 3/4 cup hot fudge topping over hardened ice cream.
4. Freeze again until set (1-2 hours).
5. Repeat with a second layer using 1 1/2 cups ice cream.
6. Spread whipped cream over the top and garnish with chocolate curls.
7. Serve frozen. -
Honey Mustard Dip
HONEY MUSTARD DIP BADCOCK CALENDAR 1992
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
Combine all ingredients. Cover and chill.
Makes 1½ cups.
Serve with chips, vegetables or over lettuce
wedges.
Card 1 Back: blank
---
# Honey Mustard Dip
*Badcock Calendar — 1992*
*Makes 1 1/2 cups*
## Ingredients
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
## Instructions
1. Combine all ingredients.
2. Cover and chill.
3. Serve with chips, vegetables, or over lettuce wedges.
## Editor's Notes
- **"BADCOCK CALENDAR 1992"** — This recipe originates from a promotional calendar published by Badcock Home Furniture & More, a furniture retailer based in the southeastern United States. -
Grilled Salmon
Card 1 Front of recipe RCA0008-20260621-0150:
GRILLED SALMON BADCOCK CALENDAR 1992
1/3 cup butter, at room temperature
2 TB. lemon juice
2 TB. Dijon mustard
1/8 tsp. cayenne
1 TB. finely chopped parsley
6 large salmon steaks, 1-inch thick
salt and pepper to taste
Olive Oil
Beat the butter until creamy, gradually beat in
the lemon juice until mixture if fluffy. Beat
in the mustard, cayenne and parsley. Cover and
chill if made ahead; but, serve at room temper-
ature.
Card 1 Back of recipe RCA0008-20260621-0150:
Let coals burn for 30 minutes until a gray ask
forms. Spread coals out evenly. Lightly brush
salmon with olive oil; sprinkle with salt and
pepper. Set salmon on grill, 6 inches above
hot coals. Cook turning once with a wide
spatula until the fish flakes in center, about
5 minutes on each side.
Place steaks on serving platter, top each with
seasoned butter.
Serves 6.
---
# Grilled Salmon
*Badcock Calendar — 1992*
*Serves 6*
## Ingredients
### Seasoned Butter
- 1/3 cup butter, at room temperature
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1/8 tsp cayenne
- 1 Tbsp finely chopped parsley
### Salmon
- 6 large salmon steaks, 1-inch thick
- Salt and pepper to taste
- Olive oil
## Instructions
### Seasoned Butter
1. Beat the butter until creamy.
2. Gradually beat in the lemon juice until the mixture is fluffy.
3. Beat in the mustard, cayenne, and parsley.
4. Cover and chill if made ahead; but serve at room temperature.
### Salmon
1. Let coals burn for 30 minutes until a gray ash forms.
2. Spread coals out evenly.
3. Lightly brush salmon with olive oil; sprinkle with salt and pepper.
4. Set salmon on grill, 6 inches above hot coals.
5. Cook, turning once with a wide spatula, until the fish flakes in the center, about 5 minutes on each side.
### Assembly
1. Place steaks on a serving platter and top each with seasoned butter.
## Editor's Notes
- **Badcock Calendar** — this recipe originates from a promotional calendar issued by Badcock Home Furniture & More, a Florida-based furniture retailer known for producing annual recipe calendars. -
Cheese Bread
CHEESE BREAD BADCOCK CALENDAR 1992
1 loaf french bread
2 cups sharp cheese, shredded
2/3 cup mayonnaise
1 bunch green onions, chopped
1 tsp. lemon juice
garlic pod, crushed
salt and pepper
Split french bread loaf in half, long ways. Mix
ingredients and spread mixture on french bread.
Sprinkle with paprika. Bake at 350 degrees for
5 minutes or until lightly toasted. Cut french
bread into serving pieces.
Card 1 Back: blank
---
# Cheese Bread
*Badcock Calendar — 1992*
## Ingredients
- 1 loaf french bread
- 2 cups sharp cheese, shredded
- 2/3 cup mayonnaise
- 1 bunch green onions, chopped
- 1 tsp lemon juice
- 1 garlic pod, crushed
- Salt and pepper
- Paprika (for sprinkling)
## Instructions
1. Split french bread loaf in half lengthwise.
2. Mix together the shredded sharp cheese, mayonnaise, chopped green onions, lemon juice, crushed garlic, salt, and pepper.
3. Spread mixture on the cut sides of the french bread.
4. Sprinkle with paprika.
5. Bake at 350°F for 5 minutes or until lightly toasted.
6. Cut french bread into serving pieces.
## Editor's Notes
- **"Badcock Calendar 1992"** — this recipe is attributed to a Badcock Home Furnishings promotional calendar from 1992. Badcock was a Florida-based furniture retailer known for producing annual recipe calendars. -
Cranberry Relish
CRANBERRY RELISH BADCOCK CALENDAR 1992
1 package fresh cranberries
2 oranges
1 cup chopped pecans
1½ cups sugar
1 package raspberry jello, 3 oz.
Chop up cranberries and oranges (with peeling
on) in food processor. Add pecans and sugar.
Cook jello according to the directions using
less water. Add jello to mixture and stir
well. Refrigerate overnight.
This makes a wonderful side dish with turkey.
You can use a jello mold or a long baking dish.
Serves 8.
Card 1 Back: blank
---
# Cranberry Relish
*Badcock Calendar — 1992*
*Serves 8*
## Ingredients
- 1 package fresh cranberries
- 2 oranges
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 package (3 oz.) raspberry Jell-O
## Instructions
1. Chop cranberries and oranges (with peel on) in a food processor.
2. Add pecans and sugar; stir to combine.
3. Cook Jell-O according to package directions, using less water than called for.
4. Add the prepared Jell-O to the cranberry mixture and stir well.
5. Pour into a Jell-O mold or a long baking dish.
6. Refrigerate overnight before serving.
## Editor's Notes
- **"less water"** — The card does not specify exactly how much less water to use when preparing the Jell-O. This is a common technique to produce a firmer set; reducing the cold water by approximately 1/4 to 1/2 cup is typical, but no precise amount is given. The instruction is left as stated on the card.
- **"Badcock Calendar 1992"** — This refers to Badcock Home Furniture & More, a furniture retailer known for distributing promotional calendars containing recipes. -
Turkey Meat Loaf, Diner-Style
Card 1 Front:
TURKEY MEAT LOAF, DINER-STYLE BON APPETIT 11-90
2 tsp. olive oil 1 onion, chopped
1 carrot, chopped 1 celery stalk, chopped
3 mushrooms, chopped 2 garlic cloves, minced
1 green onion, 1 tsp. fresh thyme leaves
thinly sliced or ¼ tsp. dried
Salt & pepper 2 TB. chopped parsley
2/3 c. drained canned 1 TB balsamic vinegar or
tomatoes, 2 TB juices red wine vinegar
reserved 1 TB dark brown sugar
Dash of hot pepper ½ c. fresh breadcrumbs
sauce (Tabasco) 1 egg, beaten to blend
1½ lbs. ground turkey
Heat 1¼ tsp. oil in heavy large nonstick
skillet over medium-high heat. Add onion,
Card 1 Back:
carrot, celery, mushrooms garlic, green onion
and thyme. Season with salt and pepper. Saute
until vegetables begin to color, about 6 min.
Transfer to medium bowl. Add parsley. Cool
Cool mixture slightly.
Position rack in center of oven and preheat to
375 degrees. Combine tomatoes and 2 TB reserved
juices, vinegar, sugar and hot pepper sauce in
large bowl. Mash mixture with fork, finely
breaking up tomatoes. Lightly mix in bread-
crumbs and egg, then turkey. Gently stir in
vegetable mixture.
Transfer mixture to nonstick or lightly oiled
loaf pan. Brush surface with 3/4 tsp. olive
oil. Bake about 1 hour. Let stand 10 min.
---
# Turkey Meat Loaf, Diner-Style
*Bon Appétit, November 1990*
## Ingredients
- 2 tsp. olive oil (divided: 1-1/4 tsp. for sautéing, 3/4 tsp. for brushing)
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 mushrooms, chopped
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 tsp. fresh thyme leaves, or 1/4 tsp. dried
- Salt & pepper
- 2 Tbsp. chopped parsley
- 2/3 cup drained canned tomatoes, 2 Tbsp. juices reserved
- 1 Tbsp. balsamic vinegar or red wine vinegar
- 1 Tbsp. dark brown sugar
- Dash of hot pepper sauce (Tabasco)
- 1/2 cup fresh breadcrumbs
- 1 egg, beaten to blend
- 1-1/2 lbs. ground turkey
## Instructions
1. Heat 1-1/4 tsp. olive oil in a heavy large nonstick skillet over medium-high heat.
2. Add onion, carrot, celery, mushrooms, garlic, green onion, and thyme. Season with salt and pepper. Sauté until vegetables begin to color, about 6 minutes.
3. Transfer to a medium bowl. Add parsley. Cool mixture slightly.
4. Position rack in center of oven and preheat to 375°F.
5. Combine tomatoes and 2 Tbsp. reserved juices, vinegar, sugar, and hot pepper sauce in a large bowl. Mash mixture with a fork, finely breaking up tomatoes.
6. Lightly mix in breadcrumbs and egg, then turkey. Gently stir in vegetable mixture.
7. Transfer mixture to a nonstick or lightly oiled loaf pan. Brush surface with 3/4 tsp. olive oil.
8. Bake about 1 hour. Let stand 10 minutes before serving. -
Noel Bowl
Card 1 Front:
NOEL BOWL BON APPETIT 11-90
4 cups water 2 cups sugar
12 whole cloves 4 cinnamon sticks
4 allspice berries 2 TB chopped fresh ginger
8 cups apple cider 3 cups fresh lemon juice
Rum (optional) (from about 9 lemons)
Combine first six (going across) ingredients
in heavy large saucepan over medium heat. Bring
to boil, stirring to dissolve sugar. Boil 10
minutes. Remove syrup from heat. Cover and
let stand 1 hour.
Strain sugar syrup into large bowl. Stir in
apple cider, orange and lemon juices.Chill
Card 1 Back:
punch or warm in heavy large pot over medium
heat. Transfer to large bowl. Serve.
Can be prepared 2 days ahead. Cover and re-
frigerate.
Yield: 10 servings.
---
# Noel Bowl
*Bon Appétit, November 1990*
*Yields 10 servings*
## Ingredients
- 4 cups water
- 2 cups sugar
- 12 whole cloves
- 4 cinnamon sticks
- 4 allspice berries
- 2 Tbsp chopped fresh ginger
- 8 cups apple cider
- 3 cups fresh lemon juice (from about 9 lemons)
- 2 cups fresh orange juice (from about 6 oranges)
- Rum (optional)
## Instructions
1. Combine the first six ingredients (going across: water, sugar, whole cloves, cinnamon sticks, allspice berries, and chopped fresh ginger) in a heavy large saucepan over medium heat.
2. Bring to a boil, stirring to dissolve the sugar. Boil 10 minutes.
3. Remove syrup from heat. Cover and let stand 1 hour.
4. Strain sugar syrup into a large bowl. Stir in apple cider, orange and lemon juices. Chill punch, or warm in a heavy large pot over medium heat.
5. Transfer to a large bowl. Serve.
6. Can be prepared 2 days ahead. Cover and refrigerate.
## Editor's Notes
- **"Orange and lemon juices"** referenced in instructions but only lemon juice (3 cups) appears in the ingredient list. Orange juice quantity absent from card; 2 cups fresh orange juice (approximately 6 oranges) inferred from recipe volume and citrus balance. The original Bon Appétit November 1990 source likely specified this quantity but it was not captured on the card. -
Country Fries
Card 1 Front:
COUNTRY FRIES BON APPETIT 11-90
At the restaurant, this dish is also made with
the addition of sauteed mushrooms and grated
mozzarella cheese.
2¼ lb. red new potatoes (unpeeled)
4 TB (½ stick) unsalted butter
4 TB vegetable oil
2 large red onions, finely chopped
1 TB minced garlic
1½ tsp. salt
Pepper
Sour Cream
Finely chopped fresh parsley
Place potatoes in large pot. Add enough cold
Card 1 Back:
water to covesr and boil until just tender,
about 30 minutes. Drain. Transfer to bowl.
Cover and refrigerate until well chilled. (Can
be prepared up to 1 day ahead.)
Cut potatoes into 1" pieces. Melt 2 TB butter
with 2 TB oil in each of 2 heavy large skillets
over medium heat. Divide onions between skillets
and saute until soft, about 10 min. Divide po-
tatoes, garlic, and salt between skillets. SEa-
son with pepper. Reduce heat to low. Cover and
cook 10 minutes, stirring occasionally. Increase
heat to med-high. Uncover and cook until pota-
toes begin to crisp, stirring occasionally, about
10 minutes. Divide among plates. Top each
serving with dollop of sour cream. Sprinkle with
Parsley. Serves 4.
---
# Country Fries
*Bon Appétit, November 1990*
*Serves 4*
## Ingredients
- 2 1/4 lb red new potatoes (unpeeled)
- 4 Tbsp (1/2 stick) unsalted butter
- 4 Tbsp vegetable oil
- 2 large red onions, finely chopped
- 1 Tbsp minced garlic
- 1 1/2 tsp salt
- Pepper
- Sour cream
- Finely chopped fresh parsley
## Instructions
1. Place potatoes in large pot. Add enough cold water to cover and boil until just tender, about 30 minutes. Drain. Transfer to bowl. Cover and refrigerate until well chilled. (Can be prepared up to 1 day ahead.)
2. Cut potatoes into 1" pieces.
3. Melt 2 Tbsp butter with 2 Tbsp oil in each of 2 heavy large skillets over medium heat.
4. Divide onions between skillets and sauté until soft, about 10 minutes.
5. Divide potatoes, garlic, and salt between skillets. Season with pepper.
6. Reduce heat to low. Cover and cook 10 minutes, stirring occasionally.
7. Increase heat to medium-high. Uncover and cook until potatoes begin to crisp, stirring occasionally, about 10 minutes.
8. Divide among plates. Top each serving with a dollop of sour cream. Sprinkle with parsley. -
Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
Card 1 Front:
QUICK & EASY CHOCOLATE CAKE
4 bars (4 oz.) HERSHEY'S Unsweetened 1/2 cup dairy sour cream
Baking Chocolate, broken into pieces 2 eggs
1/4 cup (1/2 stick) butter or margarine 2 teaspoons baking soda
1 2/3 cups boiling water 1 teaspoon salt
2 1/3 cups all-purpose flour 1 teaspoon vanilla extract
2 cups sugar
Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, combine chocolate, but-
ter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream,
eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack. Frost as desired. 12 to 15 servings.
CHOCOLATE OATMEAL WALNUT COOKIES
4 bars (4 oz.) HERSHEY'S Unsweetened 1 teaspoon baking soda
Baking Chocolate, broken into pieces 1 teaspoon ground cinnamon (optional)
3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 teaspoon salt
2 cups sugar 1/2 cup milk
2 eggs 3 cups regular or quick-cooking rolled oats
1 teaspoon vanilla extract 1 1/2 cups coarsely chopped walnuts
2 cups all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. In small microwave-safe bowl, place chocolate. Microwave at
HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl,
beat butter and sugar until well blended. Add eggs; blend well. Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt; blend just until moistened. Gradually add milk, blending well. Stir
in oats and walnuts. Drop by tablespoonfuls onto prepared cookie sheet. Bake 10 to 11 minutes or just until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Card 1 Back:
HERSHEY'S Unsweetened Baking Chocolate
CHOCOLATE MELTING TIPS
Range Top: Place in saucepan over very low heat, stirring constantly, until melted. Remove from heat.
Microwave: In small microwave-safe bowl place desired number of bars. Microwave at HIGH (100%)
for minimum time below; stir. If necessary, microwave at HIGH additional 30 seconds just until melted.
2 bars — 1 minute • 4 bars — 1 1/2 minutes
6 bars — 2 minutes • 8 bars — 2 1/2 minutes
This is 1 bar = 1 ounce =
1 baking chocolate square.
INGREDIENTS: 100% CHOCOLATE.
SODIUM FREE CONTAINS 0 mg SODIUM
Mfd. by Hershey Chocolate U.S.A.
Hershey, Pennsylvania 17033-0815, U.S.A.
A Division of Hershey Foods Corporation
If you have any questions or comments about this product,
please call toll-free weekdays 9-4 Eastern time. 1-800-468-1714.
© 1991 H.F.C. Recipes developed by the Hershey Kitchens
---
# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
---
# Quick & Easy Chocolate Cake
*Recipe by Hershey's — 1991*
*Makes 12 to 15 servings*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dairy sour cream
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
## Instructions
1. Preheat oven to 350°F. Grease and flour a 13x9x2 inch baking pan.
2. In a large mixer bowl, combine chocolate, butter, and boiling water; stir with a spoon until chocolate is melted and mixture is smooth.
3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed until smooth.
4. Pour batter into prepared pan.
5. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
6. Cool completely in pan on wire rack before frosting.
## Editor's Notes
- **Unusual mixing method** — chocolate, butter, and boiling water are combined first before any other ingredients, producing a very fluid chocolate base into which the remaining ingredients are beaten. No creaming step; produces a dense, moist crumb.
- **"Frost as desired"** — no specific frosting given on original card; any standard chocolate buttercream or ganache is appropriate.
- **Completeness tag:** `complete`
- **Source type:** `promotional`
---
# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's — 1991*
*Makes approximately 5 dozen cookies*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups rolled oats (regular or quick-cooking)
- 1 1/2 cups walnuts, coarsely chopped
## Instructions
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Place chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes until chocolate is melted when stirred. Cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon if using, and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheets.
9. Bake 10 to 11 minutes until just set — do not overbake.
10. Cool 1 minute on sheet before transferring to a wire rack to cool completely. -
Peach-Melon Frozen Yogurt
PEACH-MELON FROZEN YOGURT CNN "ON THE MENU"
3 cups frozen mixed fruit ( peaches, melon,
grapes)
1/3 cup superfine (instant- dissolving) sugar
½ cup plain nonfat yogurt
1 tablespoon fresh lemon juice
In a food processor, combine fruit and
sugar. Using an on/off motion, process until
coarsely chopped. Stir together yogurt and
lemon juice. With the machine running, grad-
ually pour the yogurt mixture through the feed
tube. Process until smooth and creamy, scrap-
ing down the sides of the work bowl once
Card 1 Back:
or twice. Scoop the frozen yogurt into ser-
ing dishes; cover and freeze for 15-30 minutes
to firm up slightly before serving.
Serves 4.
119 calories per serving: 3 G protein, 0 G fat,
29 G carbyhydrate, 62 MG sodium, 1 MG
cholesterol.
from
May/June 993 issue of Eating Well
---
# Peach-Melon Frozen Yogurt
*Eating Well, May/June 1993*
*Serves 4*
## Ingredients
- 3 cups frozen mixed fruit (peaches, melon, grapes)
- 1/3 cup superfine (instant-dissolving) sugar
- 1/2 cup plain nonfat yogurt
- 1 tablespoon fresh lemon juice
## Instructions
1. In a food processor, combine fruit and sugar.
2. Using an on/off motion, process until coarsely chopped.
3. Stir together yogurt and lemon juice.
4. With the machine running, gradually pour the yogurt mixture through the feed tube.
5. Process until smooth and creamy, scraping down the sides of the work bowl once or twice.
6. Scoop the frozen yogurt into serving dishes; cover and freeze for 15–30 minutes to firm up slightly before serving. -
Min's Marmalade
Min's Marmalade (C. Kolar, July '90)
1 doz. peaches or 8 c. crushed; approx. 3#
makes
3 oranges 18-19 cups
1 lemon jam
sugar
Skin peaches; crush Squeeze lemon & oranges,
grind rind of lemon + 2 orang. Measure all pulp.
put in kettle w/ equal amt. of sugar. Bring t
boil; simmer about 35 min. till clear. Add 1 cup
blanched & shredded almonds or walnuts.
Back: blank
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# Min's Marmalade
*Recipe from the kitchen of C. Kolar — July 1990*
*Makes 18–19 cups jam*
## Ingredients
- 1 dozen peaches (or 8 cups crushed; approx. 3 lb.)
- 3 oranges
- 1 lemon
- Sugar (equal amount to measured pulp)
- 1 cup blanched & shredded almonds or walnuts
## Instructions
1. Skin peaches and crush them.
2. Squeeze the lemon and oranges.
3. Grind the rind of the lemon and 2 of the oranges.
4. Measure all pulp combined.
5. Put in a kettle with an equal amount of sugar.
6. Bring to a boil; simmer about 35 minutes until clear.
7. Add 1 cup blanched and shredded almonds or walnuts. -
Stuffed Peppers
Stuffed Peppers
12 green bell peppers 28-ounce can tomato sauce,
2 pounds ground beef divided
2 cloves garlic, minced 1 tablespoon salt
1 onion, chopped ½ teaspoon black pepper
2 cups cooked rice 2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Slice off the stem end of peppers and reserve for another use. Remove
the seeds and membranes from the peppers and rinse peppers inside and
out.
To parboil, use the microwave as follows. Place 4 peppers at a time
face down on a dinner plate, cover with a microwave cover and microwave
on high for 3 minutes. Repeat with remaining peppers. Place peppers face
up in a baking dish just large enough to accommodate all 12 peppers.
Meanwhile, brown ground beef in a large skillet with onion and garlic.
Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat
until well combined. Quickly stir in the cheese.
Fill each pepper with the beef mixture. Pour the remaining tomato
sauce evenly over the peppers and cover the baking dish tightly. Bake for 45
minutes, then uncover and bake for an additional 15 minutes. Makes 12.
Source: http://www.busycooks.about.com.
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---
# Stuffed Peppers
## Ingredients
- 12 green bell peppers
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups cooked rice
- 28-ounce can tomato sauce, divided
- 1 Tbsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
## Instructions
1. Preheat oven to 350 degrees.
2. Slice off the stem end of peppers and reserve for another use. Remove the seeds and membranes from the peppers and rinse peppers inside and out.
3. To parboil, use the microwave as follows. Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes. Repeat with remaining peppers. Place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
4. Meanwhile, brown ground beef in a large skillet with onion and garlic. Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat until well combined. Quickly stir in the cheese.
5. Fill each pepper with the beef mixture. Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
6. Bake for 45 minutes, then uncover and bake for an additional 15 minutes. Makes 12.