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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. -
Old-fashioned Peach Pie
Old-fashioned Peach Pie
It's perfect—just enough sugar and just
enough spice—
¾ cup sugar
3 tablespoons enriched flour
¼ teaspoon nutmeg or cinnamon
5 cups sliced peaches
• • •
1 recipe Plain Pastry
• • •
2 tablespoons butter or
margarine
Combine sugar, flour, and spice.
Add to peaches; mix lightly.
Spread in 9-inch pastry-lined pie-
plate; dot with butter. (Sprinkle
with extra nutmeg or cinnamon, if
desired.) Top with lattice crust;
crimp edges. Bake in hot oven
(400°) 40 to 45 minutes or till
done. Serve warm with whipped
cream or ice cream; or pass pitcher
of cream. Lattice Crust: Cut
strips of dough ½ to ¾ inch wide
with pastry wheel or knife. Lay
lengthwise strips on top of filled
pie at 1-inch intervals. Fold back
alternate strips to help you weave
crosswise strips over and under,
placing them on the diagonal.
Trim bottom crust and lattice
strips even with outer rim; seal
edges. Dampen edge lightly with
water and place extra strip over it,
covering ends of lattice. Seal,
crimp edge. Tasting-Test Kitch-
en note: For drained canned or
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# Old-fashioned Peach Pie
## Ingredients
- 1 recipe Plain Pastry
- 3/4 cup sugar
- 3 Tbsp enriched flour
- 1/4 tsp nutmeg or cinnamon
- 5 cups sliced peaches
- 2 Tbsp butter or margarine
## Instructions
1. Combine sugar, flour, and spice.
2. Add to peaches; mix lightly.
3. Spread in 9-inch pastry-lined pie plate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.)
4. Top with lattice crust; crimp edges.
5. Bake in hot oven (400°) 40 to 45 minutes or till done.
6. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
## Lattice Crust
1. Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife.
2. Lay lengthwise strips on top of filled pie at 1-inch intervals.
3. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.
4. Trim bottom crust and lattice strips even with outer rim; seal edges.
5. Dampen edge lightly with water and place extra strip over it, covering ends of lattice.
6. Seal, crimp edge. -
3 Bean Baked Beans
3 Bean Baked Beans
1/2 lb ground beef }
bacon } brown 2 tbls molasses
1/2 c chopped onion } 2 " prepared
mustard
2c -16oz- pork & beans 1/2 tsp chili powder
1 can butter beans rinsed & drained 1/2 tsp salt.
1con Kidney beans R + D.
1/2c brown sugar 350° 1 hr.
1/4c w sugar
1/2 c katsup
1/2 c barbeque sauce
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# 3 Bean Baked Beans
## Ingredients
- 1/2 lb ground beef
- Bacon (6 slices, chopped)
- 1/2 cup chopped onion
- 2 cups (16 oz) pork & beans
- 1 can butter beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup ketchup
- 1/2 cup barbeque sauce
- 2 Tbsp molasses
- 2 Tbsp prepared mustard
- 1/2 tsp chili powder
- 1/2 tsp salt
## Instructions
1. Brown ground beef, bacon, and chopped onion together.
2. Combine browned meat mixture with pork & beans, butter beans, kidney beans, brown sugar, white sugar, ketchup, barbeque sauce, molasses, prepared mustard, chili powder, and salt.
3. Bake at 350° for 1 hour. -
Pie Crust
Pie Crust
Detta
2 cups flour
1tsp. salt or less
2/3 cup Oil
1/3 cup milk
Mix milk and oil together and add to
flour and salt. Roll out between wax
paper.
this is enough for 2 crusts
bake 350 f until done.
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# Pie Crust
## Ingredients
- 2 cups flour
- 1 tsp salt, or less
- 2/3 cup oil
- 1/3 cup milk
## Instructions
1. Mix milk and oil together and add to flour and salt.
2. Roll out between wax paper.
3. Bake at 350°F until done.
*Makes enough for 2 crusts.* -
Jalapeno Dip
Jalopeno Dip
lg. refried beans heated
taco sauce
guacomole dip (cream together
tomatoes
green onions
Jalopenios
cheese
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# Jalapeno Dip
## Ingredients (Quantities Inferred)
- 1 lg. can (28 oz) refried beans, heated
- Taco sauce (half jar)
- Guacamole dip (12 oz)
- Sour cream (1 cup)
- Tomatoes (2 medium, diced)
- Green onions (4-5, sliced)
- Jalapenos (2-4 sliced or diced)
- Cheese (2 cups cheddar or Mexican blend)
## Instructions
1. Heat refried beans.
2. Cream together guacamole dip and sour cream.
3. Layer or combine taco sauce, guacamole dip mixture, tomatoes, green onions, jalapenos, and cheese over heated refried beans. -
Prune and Apricot Coffee Cake
Prune and Apricot Coffee Cake
(Barbara Mead)
3/4 c. dried prunes 3/4 c. soft shortening
3/4 c. dried apricots 3/4 c. sugar
2 c. flour 2 eggs
2 tsp. baking powder 3/4 c. milk
1/2 tsp. salt 1 tsp. vanilla
2/3 c. brown sugar 6 tbsp. melted butter
1 tbsp. flour 1/3 c. chopped walnuts
3 tsp. cinnamon
Cover prunes and apricots with hot water and let
stand five minutes. Drain fruit, chop finely and set
aside. Sift the 2 cups flour with baking powder and
salt and set aside.
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# Prune and Apricot Coffee Cake
## Ingredients
- 3/4 c. dried prunes
- 3/4 c. dried apricots
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. soft shortening
- 3/4 c. sugar
- 2 eggs
- 3/4 c. milk
- 1 tsp. vanilla
## Topping
- 2/3 c. brown sugar
- 1 Tbsp. flour
- 3 tsp. cinnamon
- 6 Tbsp. melted butter
- 1/3 c. chopped walnuts
## Instructions
1. Cover prunes and apricots with hot water and let stand five minutes.
2. Drain fruit, chop finely, and set aside.
3. Sift the 2 cups flour with baking powder and salt and set aside. -
No-Bake Cookies
No-Bake Cookies
① Mix in pan
2 cups sugar
1/4 cocoa
1/2 cup milk
1/4 pound oleo
② Put on medium
heat & cook till
it starts to boil
③ Remove
from heat,
cool for
1 minute
④ Add:
1 teaspoon
vanilla →
1 pinch
salt
1/2 cup
chunky
peanut
butter
Back:
3 cups quick
cooking oatmeal
⑤ stir well
⑥ Drop by
Teaspoons
on wax paper
⑦ EAT
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# No-Bake Cookies
## Ingredients
- 2 cups sugar
- 1/4 cup cocoa
- 1/2 cup milk
- 1/4 pound oleo
- 1 pinch salt
- 1/2 cup chunky peanut butter
- 1 tsp vanilla
- 3 cups quick cooking oatmeal
## Instructions
1. Mix in pan: sugar, cocoa, milk, and oleo.
2. Put on medium heat and cook till it starts to boil.
3. Remove from heat, cool for 1 minute.
4. Add salt, chunky peanut butter, and vanilla.
5. Add oatmeal and stir well.
6. Drop by teaspoons on wax paper.
7. Eat. -
Beef Stew
BEEF STEW
2 pounds beef stew meat, cut into
1-inch pieces
1 tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14-1/2 ounces) diced
tomatoes, undrained
2 tablespoons tomato paste
4 teaspoons beef bouillon granules
1 teaspoon each dried oregano,
thyme, basil and parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking barley
In a Dutch oven, brown meat in oil on all
sides; drain. Add the water, celery, carrots,
onion, tomatoes, tomato paste, bouillon
and seasonings. Bring to a boil. Reduce
heat; cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10-15
minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts).
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# Beef Stew
## Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 5 cups water
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 1 large onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 teaspoons beef bouillon granules
- 1 tsp each dried oregano, thyme, basil and parsley flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup quick-cooking barley
## Instructions
1. In a Dutch oven, brown meat in oil on all sides; drain.
2. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
3. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
4. Stir in barley; cover and simmer 10–15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts). -
Chicken Jambalaya
CHICKEN JAMBALAYA
*"This is a great dish to serve at parties,"*
*relates Lynn Desjardins of Atkinson,*
*New Hampshire. "It's just as good as, if*
*not tastier than, the high-fat version.*
*And it reheats well."*
3/4 pound boneless skinless
chicken breasts, cubed
3 cups reduced-sodium
chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked
turkey sausage, diced
1/2 cup thinly sliced celery with
leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or
Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces)
no-salt-added diced
tomatoes, undrained
In a large nonstick skillet lightly coated
with nonstick cooking spray, saute chick-
en for 2-3 minutes. Stir in the next 10
ingredients. Bring to a boil. Reduce heat;
cover and simmer for 50-60 minutes. Stir
in tomatoes; cover and simmer 10 min-
utes longer or until liquid is absorbed
and rice is tender. Remove from the
heat; let stand for 5 minutes. Discard bay
leaf. Yield: 6 servings.
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# Chicken Jambalaya
## Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups uncooked brown rice
- 4 ounces reduced-fat smoked turkey sausage, diced
- 1/2 cup thinly sliced celery with leaves
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 to 3 tsp Cajun or Creole seasoning
- 1 to 2 garlic cloves, minced
- 1/8 tsp hot pepper sauce
- 1 bay leaf
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
## Instructions
1. In a large nonstick skillet lightly coated with nonstick cooking spray, saute chicken for 2–3 minutes.
2. Stir in the next 10 ingredients. Bring to a boil.
3. Reduce heat; cover and simmer for 50–60 minutes.
4. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender.
5. Remove from the heat; let stand for 5 minutes.
6. Discard bay leaf.
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Boeuf Bourguignon / Rice
Boeuf Bourguignon (4-8)
3 lB Boneless Chuck 1½ t thyme
¼ lb. diced bacon 1½ c dry red wine
12 small w onions 1½ c water
3 T flour Brown meat & bacon - bouquet
1 carrot garni of c.c.-p & bay leaves
1 stalk celery simmer 2½ hours covered
3 sprigs parsley in casserole
2 bay leaves
½ t salt
¼ t black pepper
RICE 3c rice 1 t salt
¼ c olive oil rice in hot
1 clove garlic oil & broth
3 c chicken broth & cook 35 min
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# Boeuf Bourguignon
Serves 4–8
## Ingredients
- 3 lb boneless chuck
- 1/4 lb diced bacon
- 12 small white onions
- 3 Tbsp flour
- 1 carrot
- 1 stalk celery
- 3 sprigs parsley
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp thyme
- 1 1/2 c dry red wine
- 1 1/2 c water
## Instructions
1. Brown meat and bacon.
2. Make a bouquet garni of carrot, celery, parsley, and bay leaves.
3. Simmer 2 1/2 hours covered in casserole.
## Rice
### Ingredients
- 3 c rice
- 1/4 c olive oil
- 1 clove garlic
- 3 c chicken broth
- 1 tsp salt
### Instructions
1. Heat olive oil in pot with garlic.
2. Add rice to hot oil and broth.
3. Cook 35 minutes. -
Zucchini Bread
Zuccini Bread
2 c. sugar 1 t soda
1 c. oil 1/4 t. baking powder
3 eggs 3 t cinnamon
3 T vanilla 2 c. zuccini shredded
1 t salt 3 c flour
Shred zuccini - remove seeds
Use nuts & raisens. Bake @ 350
till done makes 2 loaves
Approx 1 hour
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# Zucchini Bread
## Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 3 Tbsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
- 2 cups zucchini, shredded (seeds removed)
- 3 cups flour
- Nuts and raisins, to taste
## Instructions
1. Shred zucchini and remove seeds.
2. Combine all ingredients, including nuts and raisins, and mix well.
3. Pour batter into 2 loaf pans.
4. Bake at 350°F until done, approximately 1 hour. -
El Paso Dip
FROM THE KITCHEN OF: Beth Allen
El Passo Dip
1 can refried beans - cook over low heat
Halopeno Peppers
shredded Cheese Chedder
tomato green onions Chopped
guacamole dip
black olives
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# El Paso Dip
## Ingredients
- 1 can refried beans
- Jalapeño peppers
- Shredded cheddar cheese
- Tomato, chopped
- Green onions, chopped
- Guacamole dip
- Black olives
## Instructions
1. Cook refried beans over low heat.
2. Layer remaining ingredients over beans: jalapeño peppers, shredded cheddar cheese, chopped tomato, chopped green onions, guacamole dip, and black olives.