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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. -
Stuffed Peppers
Stuffed Peppers
4 halves green pepper (Parboil
1/2 lb. raw ground beef 5 mins.)
1/2 cup cooked rice
salt - pepper
chopped or instant onion
1 can tomatoe sauce
Use half can in mixture - pour
remaining sauce over peppers.
Bake 350 - 45 mins. with top on
Take top off & bake 15 mins. more
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# Stuffed Peppers
## Ingredients
- 4 halves green pepper (parboiled 5 mins.)
- 1/2 lb. raw ground beef
- 1/2 cup cooked rice
- Salt and pepper
- Chopped or instant onion
- 1 can tomato sauce
## Instructions
1. Parboil green pepper halves for 5 minutes.
2. Mix together the ground beef, cooked rice, salt, pepper, chopped or instant onion, and half the can of tomato sauce.
3. Stuff the pepper halves with the mixture.
4. Pour the remaining tomato sauce over the stuffed peppers.
5. Bake at 350°F for 45 minutes with the top on.
6. Remove the top and bake for 15 minutes more. -
Stuffed Flank Steak
Stuffed Flank Steak Serves 4
1 Flank Steak
salt & pepper
water or Bouillion
Stuffing:
5 or 6 slices of bread toasted and
cubed. Saute onions & celery (1 cup each)
in butter (marg.) till tender, add Thyme
and 1 egg to bred - add onions & celery
and 1 Chicken boullion cube in 1 cup
of hot water. Use enough water & Boullion
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to stuffing to make a med dry Consistancy.
Flatten steak, spread dressing thinly,
roll up and tie with a string. Brown
meat well on all sides, add 1/2 cup
water and bake for 2 hrs. put rest of
dressing in pan with meat. 350°
(Bake at)
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# Stuffed Flank Steak
Serves 4
## Ingredients
- 1 flank steak
- Salt & pepper
- Water or bouillon
## Stuffing
- 5 or 6 slices of bread, toasted and cubed
- 1 cup Onions, sautéed
- 1 cup Celery, sautéed
- Butter (or margarine)
- Thyme
- 1 egg
- 1 chicken bouillon cube dissolved in 1 cup hot water
## Instructions
1. Sauté onions and celery in butter (or margarine) until tender.
2. Add thyme and 1 egg to the bread cubes.
3. Add the sautéed onions and celery, and 1 chicken bouillon cube dissolved in 1 cup of hot water.
4. Use enough water and bouillon to make a medium-dry consistency stuffing.
5. Flatten the steak and spread dressing thinly over it.
6. Roll up and tie with a string.
7. Brown meat well on all sides.
8. Add 1/2 cup water and place in pan. Put the rest of the dressing in the pan with the meat.
9. Bake at 350°F for 2 hours. -
Stuffed Eggplant Moussaka
STUFFED EGGPLANT
MOUSSAKA
1 tablespoon flour
1 small eggplant,
cut in half
lengthwise
1/2 pound ground
beef
1/4 cup finely
chopped onion
3/4 teaspoon salt
1/4 teaspoon garlic
powder
1/8 teaspoon pepper
1/4 cup shredded
Swiss cheese
ite
Wine Sauce:
1 tablespoon butter
or margarine
1 tablespoon flour
1/2 cup milk
2 tablespoons dry
white wine
1/2 teaspoon salt
1/8 teaspoon pepper
Dash nutmeg
To make in a conven-
tional oven: Preheat oven
to 350 degrees. Shake flour
in a 10x16-inch oven bag;
place in a 12x8x2-inch
baking dish. (If you don't
have bag, place eggplant in
dish and cover with foil
before cooking.) Scoop out
pulp, leaving a shell 1/2-
inch thick; dice pulp.
Brown ground beef;
drain fat. Add onion, salt,
garlic, pepper and diced
eggplant. Cover and sim-
mer 15 minutes; stir in
cheese. Make wine sauce.
(See directions below.) Fill
eggplant shells with meat
mixture; place in bag and
spoon sauce over top.
Close bag with twist tie;
make six 1/2-inch slits in
top. Bake 30 minutes or
until eggplant is tender.
Yields 2 servings.
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To make in a microwave
oven: Follow directions
above, except close bag
with rubber band, string or
1/2-inch strip cut from open
end of bag; make six 1/2-
inch slits in top. Cook 4 to
6 minutes, turning dish
once. Yields 2 servings.
To make sauce, melt
butter in saucepan over
low heat or in microwave
oven. Blend in flour; stir in
milk and wine. Heat to
boiling, stirring constantly
until mixture thickens,
about 1 minute. Stir in salt,
pepper and nutmeg. Yields
about 1/2 cup.
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# Stuffed Eggplant Moussaka
*Serves 2*
## Ingredients
### Eggplant and Filling
- 1 small eggplant, cut in half lengthwise
- 1/2 lb ground beef
- 1/4 cup onion, finely chopped
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1/4 cup shredded Swiss cheese
### Wine Sauce
- 1 Tbsp butter or margarine
- 1 Tbsp flour
- 1/2 cup milk
- 2 Tbsp dry white wine
- 1/2 tsp salt
- 1/8 tsp pepper
- Dash nutmeg
### Equipment (Optional)
- 1 Tbsp flour (for oven bag)
- 1 large oven bag (10x16 inch)
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## Instructions
### Wine Sauce
1. Melt butter in a small saucepan over low heat.
2. Blend in flour and stir until smooth.
3. Add milk and wine; heat to boiling, stirring constantly until mixture thickens — approximately 1 minute.
4. Stir in salt, pepper, and nutmeg.
5. Set aside. Yields approximately 1/2 cup.
### Method 1 — Conventional Oven
1. Preheat oven to 350°F.
2. If using an oven bag, shake 1 Tbsp flour inside the bag and place bag in a 12x8x2 inch baking dish. If not using a bag, place eggplant in the dish and cover with foil before cooking.
3. Cut eggplant in half lengthwise. Scoop out pulp leaving a 1/2 inch thick shell; dice the pulp and set aside.
4. Brown ground beef in a skillet; drain fat.
5. Add onion, salt, garlic powder, pepper, and diced eggplant pulp to the beef.
6. Cover and simmer 15 minutes.
7. Stir in shredded Swiss cheese.
8. Fill eggplant shells with meat mixture.
9. Place filled shells in the oven bag or prepared baking dish.
10. Spoon wine sauce over the top of each filled shell.
11. If using bag, close with twist tie and cut six 1/2 inch slits in the top.
12. Bake at 350°F for 30 minutes or until eggplant shell is tender.
### Method 2 — Microwave
1. Follow all preparation steps above through step 10.
2. Place filled shells in oven bag; close with a rubber band, string, or a 1/2 inch strip cut from the open end of the bag.
3. Cut six 1/2 inch slits in the top of the bag.
4. Cook 4 to 6 minutes, turning dish once halfway through.
5. Check for tenderness; eggplant shell should be fully tender when done. -
Stuffed Eggplant Halves
STUFFED EGGPLANT HALVES
1 large eggplant, cut into halves lengthwise
Salt
¼ cup oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 clove garlic, chopped
1½ pounds ground lamb
¼ pound mushrooms, trimmed and chopped
½ cup sliced pitted black olives
½ cup seasoned bread crumbs
1 cup plain yogurt
⅓ cup chopped parsley
¼ cup grated Parmesan cheese
With a sharp knife, scoop out eggplant, leaving a shell
½-inch thick. Chop removed eggplant and place in bowl;
sprinkle with salt and let stand at room temperature 1
hour.
In large skillet, heat oil; add onion, pepper and garlic
and saute 5 minutes. Drain chopped eggplant and add it
to the skillet. In smaller skillet, cook lamb until brown
and crumbly. Drain fat and stir lamb into eggplant mix-
ture. Stir in mushrooms and olives and cook over low
heat for another 10 minutes, stirring occasionally. Add
crumbs, yogurt and parsley. Stir until well blended, and
season to taste with salt and pepper.
Spoon mixture into eggplant shells. Clean skillet and
place stuffed eggplant halves in it; add enough hot water
to skillet to measure ½ inch. Simmer gently for 10
minutes.
Sprinkle eggplant with Parmesan cheese, place skillet
under broiler and broil until cheese is golden brown.
Remove from broiler, cut each half into 2 or 3 portions
and place on heating serving dish. Serves 4 to 6.
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# Stuffed Eggplant Halves
## Ingredients
- 1 large eggplant, cut into halves lengthwise
- Salt
- 1/4 cup oil
- 1 large onion, chopped
- 1 green pepper, seeded and chopped
- 1 clove garlic, chopped
- 1 1/2 pounds ground lamb
- 1/4 pound mushrooms, trimmed and chopped
- 1/2 cup sliced pitted black olives
- 1/2 cup seasoned bread crumbs
- 1 cup plain yogurt
- 1/3 cup chopped parsley
- 1/4 cup grated Parmesan cheese
## Instructions
1. With a sharp knife, scoop out eggplant, leaving a shell 1/2-inch thick. Chop removed eggplant and place in bowl; sprinkle with salt and let stand at room temperature 1 hour.
2. In large skillet, heat oil; add onion, pepper and garlic and saute 5 minutes. Drain chopped eggplant and add it to the skillet.
3. In smaller skillet, cook lamb until brown and crumbly. Drain fat and stir lamb into eggplant mixture.
4. Stir in mushrooms and olives and cook over low heat for another 10 minutes, stirring occasionally.
5. Add crumbs, yogurt and parsley. Stir until well blended, and season to taste with salt and pepper.
6. Spoon mixture into eggplant shells. Clean skillet and place stuffed eggplant halves in it; add enough hot water to skillet to measure 1/2 inch. Simmer gently for 10 minutes.
7. Sprinkle eggplant with Parmesan cheese, place skillet under broiler and broil until cheese is golden brown.
8. Remove from broiler, cut each half into 2 or 3 portions and place on heated serving dish. Serves 4 to 6. -
Stuffed Celery
Stuffed Celery.
mash sardines mix with lemon juice and
mayonnaise. stuff. crisp celery. stalks with
it just before serving.
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# Stuffed Celery
## Ingredients
- Sardines
- Lemon juice
- Mayonnaise
- Crisp celery stalks
## Instructions
1. Mash sardines and mix with lemon juice and mayonnaise.
2. Stuff crisp celery stalks with the mixture just before serving. -
Strawberry Vinaigrette Dressing
Strawberry Vinaigrette
Dressing
1c Smuckers
Sugar free preserves
1/4c Balsamic Vinegar
1/4c Dijon Mustard
1/2tsp pepper
1/2c olive oil
1/2c H2O
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Whisk together preserves,
Vinegar, Mustard, pepper
until emulsified.
Gradually Whisk in
1/2 c oil then water
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# Strawberry Vinaigrette Dressing
## Ingredients
- 1 cup Smuckers Sugar Free Preserves
- 1/4 cup Balsamic Vinegar
- 1/4 cup Dijon Mustard
- 1/2 tsp pepper
- 1/2 cup olive oil
- 1/2 cup water
## Instructions
1. Whisk together preserves, vinegar, mustard, and pepper until emulsified.
2. Gradually whisk in 1/2 cup oil, then water. -
Strawberry Pie Glaze
From: Aunt Alice Ball
Strawberry Pie Glaze
3/4 cup sugar
2 T tapioca flour
1/4 t salt
1C water
few drops red food coloring
Cook until thickens, pour over berries (fresh) that
are lined in baked pie shell. Put in refrigerator
and serve with whipped cream or Dream Whip.
You can also use fresh (or canned) peaches
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# Strawberry Pie Glaze
## Ingredients
- 3/4 cup sugar
- 2 Tbsp tapioca flour
- 1/4 tsp salt
- 1 cup water
- Strawberries (sliced)
- Few drops red food coloring
## Instructions
1. Cook until thickens.
2. Pour over fresh berries that are lined in a baked pie shell.
3. Put in refrigerator.
4. Serve with whipped cream or Dream Whip.
You can also use fresh or canned peaches. -
Strawberry Mile High Pie
Here's what's cookin': Strawberry Mile High Pie
Recipe from the kitchen of: Eleanor Campbell Serves:
1 C sugar
2 egg whites (room temp) Put out a
1 T lemon juice few minutes
Pinch Salt before serving
1 pkg 10 oz strawberries - thawed
1 1/2 C frozen Cool whip
2 baked pie shells - deep dish
Put egg whites, sugar, lemon juice
salt & strawberries in large
mixing bowl. Beat on high speed
15 min. Fold in Topping & pour into
shells. Freeze until served. Cover with
saran wrap after it freezes.
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# Strawberry Mile High Pie
*Recipe from the kitchen of Eleanor Campbell*
## Ingredients
- 1 cup sugar
- 2 egg whites (room temperature)
- 1 Tbsp lemon juice
- Pinch of salt
- 1 pkg (10 oz) strawberries, thawed
- 1 1/2 cups frozen Cool Whip
- 2 baked pie shells, deep dish
## Instructions
1. Put egg whites, sugar, lemon juice, salt, and strawberries in a large mixing bowl.
2. Beat on high speed for 15 minutes.
3. Fold in topping (Cool Whip) and pour into shells.
4. Freeze until served.
5. Cover with saran wrap after it freezes.
6. Put out a few minutes before serving. -
Strawberry Meringue Pie Alla Lido
STRAWBERRY MERINGUE PIE
ALLA LIDO
Twelve 2-inch-square saltine crackers
(unsalted tops)
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar, divided
1 teaspoon vanilla
1/2 cup chopped pecans
1 bar (4 ounces) sweet cooking chocolate
1 tablespoon butter or margarine
4 cups hulled strawberries
1 cup heavy cream whipped with
2 tablespoons confectioners' sugar
With rolling pin coarsely crush crack-
ers in plastic food bag. Sprinkle 2 table-
spoons cracker crumbs on bottom of well-
greased 9-inch pie plate; reserve remaining
crumbs. In small deep bowl beat egg whites
until foamy; add cream of tartar and salt.
Beat until soft peaks form. Gradually beat
in granulated sugar 1 tablespoon at a time,
beating until very stiff and sugar is com-
pletely dissolved. Beat in vanilla just until
blended. Fold in pecans and remaining
cracker crumbs. With spatula spread over
bottom and up sides of prepared pie plate,
pushing up sides slightly above rim of pie
plate to form a shell. Bake in preheated
325° oven 30 minutes or until golden and
hard to the touch. Cool on wire rack (shell
will crack slightly on cooling). In small
saucepan over low heat melt chocolate with
butter; stir to blend. With metal spoon
drizzle chocolate mixture all over cooled
meringue shell; let set at least 15 minutes.
Reserving 2 whole strawberries for garnish,
cut remaining berries in half, larger ones
in quarters. Spoon into pie shell. Top with
dollops of whipped cream or cream piped
through pastry bag. Garnish with whole
berries. Chill until serving time. Best served
same day; cut in wedges to serve (pie will
crumble slightly). Makes 8 servings. Per
serving: 566 cal, 8 g pro, 74 g car, 28 g fat,
44 mg chol with butter, 40 mg chol with
margarine
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# Strawberry Meringue Pie Alla Lido
*Makes 8 servings*
## Ingredients
- 12 two-inch-square saltine crackers (unsalted tops)
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1 cup granulated sugar, divided
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 1 bar (4 oz) sweet cooking chocolate
- 1 Tbsp butter or margarine
- 4 cups hulled strawberries
- 1 cup heavy cream, whipped with 2 Tbsp confectioners' sugar
## Instructions
1. With a rolling pin, coarsely crush crackers in a plastic food bag.
2. Sprinkle 2 tablespoons of cracker crumbs on the bottom of a well-greased 9-inch pie plate; reserve remaining crumbs.
3. In a small deep bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form.
4. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved.
5. Beat in vanilla just until blended.
6. Fold in pecans and remaining cracker crumbs.
7. With a spatula, spread meringue mixture over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell.
8. Bake in a preheated 325°F oven for 30 minutes or until golden and hard to the touch.
9. Cool on a wire rack (shell will crack slightly on cooling).
10. In a small saucepan over low heat, melt chocolate with butter; stir to blend.
11. With a metal spoon, drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes.
12. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell.
13. Top with dollops of whipped cream or cream piped through a pastry bag.
14. Garnish with the 2 reserved whole berries.
15. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly). -
Strawberry Jello with Sour Cream
Strawberry Jello with sour cream
1 pkg. strawberry jello
1 small can crushed pineapple
½ cup hot water
1 pkg. frozen strawberries
1 carton sour cream
Disolve jello in hot water, add pineapple
and thawed strawberries. Put one half of
jello mixture in pan. Let congeal, then
cover with sour cream and put rest of jello
mixture on top and put back in refrigerator.
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# Strawberry Jello with Sour Cream
## Ingredients
- 1 pkg. strawberry jello
- 1 small can crushed pineapple
- 1/2 cup hot water
- 1 pkg. frozen strawberries
- 1 carton sour cream
## Instructions
1. Dissolve jello in hot water.
2. Add pineapple and thawed strawberries.
3. Put one half of jello mixture in pan.
4. Let congeal, then cover with sour cream.
5. Put rest of jello mixture on top and put back in refrigerator. -
Strawberry Bread
Strawberry bread Serves 2 loaves
2 pkgs thawed & drained
4 eggs (1¼c pecans)
1¼ vegoil
3 cup flour
1 tsp soda 1 tsp salt
3 tsp cinn 2 cups sugar
Mix straw, eggs oil mix together
blend dry ingred 2 pans
1 hr 350°
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# Strawberry Bread
## Ingredients
- 2 pkgs frozen strawberries, thawed & drained
- 4 eggs
- 1 1/4 cups vegetable oil
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 2 cups sugar
- 1 1/4 cups pecans
## Instructions
1. Mix strawberries, eggs, and oil together.
2. Blend in dry ingredients.
3. Pour into 2 pans.
4. Bake at 350° for 1 hour.