The Menu
Stuffed Green Peppers
warm, crusty bread
Tomato Salad
Anytime Cookie Balls
The Recipes
Stuffed Green Peppers
srves 6
Stuffed green peppers are a dish that is sure to please the entire family. This dish consists of green bell peppers stuffed with a ground beef and tomato mixture. Some of the other ingredients for the filling include rice, and onion. You could add additional ingredients into the filling based on your taste if you choose. The peppers are stuffed with this mixture and then topped with cheese and condensed tomato soup. This recipe is perfect for garden fresh peppers in the summer but can be prepared all year round.
source: Blog Chef
6 green bell peppers
salt ( to taste)
1lb ground beef
1/3 cup onion (chopped)
salt and pepper (to taste)
1 (14.5 ounce) can whole peeled tomatoes (chopped)
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
1 cup mozzarella cheese (I don't use this, but it would look nice melted on top.)
Step 1:
Bring a large pot of salted water to a boil and cut the tops off the green peppers. Remove the seeds and place the peppers into the boiling water and boil for 5 minutes. Drain and sprinkle salt inside each pepper. Set aside.
Step 2:
In a large skillet over medium heat high add ground beef and onions. Cook for 5 minutes or until the beef is browned. Drain off any excess fat and season the beef with salt and pepper. Stir in chopped tomatoes, rice, ½ cup of water, and Worcestershire sauce. Cover and simmer for 15 minutes or until the rice is tender. Remove from heat and stir in the cheese.
Step 3:
Pre-heat the oven to 350ºF. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl combine tomato soup with just enough water to make the soup a gravy consistency. Pour the soup over the peppers.
Step 4:
Cover and place into the oven and bake at 350ºF for 25 to 35 minutes. During the last few minutes of cooking, uncover and top with shredded mozzarella cheese. Finishing baking until the cheese has melted.
Serve with warm, crusty bread.
Tomato Salad
serves 6
This simple Tomato Salad and homemade dressing that shouts “fresh from the garden.”
http://www .mrfood.com/Vegetables/My-Favorite-Tomato-Salad/ml/1
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
4 large beefsteak tomatoes, chunked
1 large green bell pepper, chunked
2 to 3 scallions (green onions), sliced
1/4 cup chopped fresh basil
1.In a large bowl, combine olive oil, vinegar, sugar, garlic powder, salt, and black pepper; mix well with a whisk.
2.Stir in remaining ingredients and gently toss until evenly coated. Serve immediately, or cover and refrigerate until ready to serve.
Notes:
•Tomatoes are at their tastiest when eaten at room temperature. If you're assembling this salad in advance and refrigerating, just let it sit out on the counter for 30 minutes or so before serving.
•The best way to enjoy this down to the last drop? Some yummy bread for sopping up the dressing, of course!
Anytime Cookie Balls
Makes: 6 dozen cookie balls
Do you need a dessert that can go to school, to work, and even be ready-to-go when you get unexpected company? These will do all that! They're ready for anytime, anywhere (and they travel so well, too)!
http: //www.mrfood.com/Cookie-Recipes/Anytime-Cookie-Balls-1495/ml/1
1 cup (2 sticks) butter
2 cups all-purpose flour
1/4 cup granulated sugar
1 cup shelled walnuts
1 cup flaked coconut
1 cup semisweet chocolate chips
1/2 teaspoon almond extract
1/4 cup confectioners' sugar
1. Preheat oven to 375ºF.
2. In a food processor, combine all ingredients except confectioners' sugar. Pulse mixture on and off until well blended.
3. Form mixture into bite-sized balls and place on an ungreased baking sheet. Bake 10 minutes then allow to cool. Sprinkle with confectioners' sugar.
Note
These store well in an airtight container for up to 2 weeks, as long as you wait till they're completely cooled before storing.
Stuffed Green Peppers
warm, crusty bread
Tomato Salad
Anytime Cookie Balls
The Recipes
Stuffed Green Peppers
srves 6
Stuffed green peppers are a dish that is sure to please the entire family. This dish consists of green bell peppers stuffed with a ground beef and tomato mixture. Some of the other ingredients for the filling include rice, and onion. You could add additional ingredients into the filling based on your taste if you choose. The peppers are stuffed with this mixture and then topped with cheese and condensed tomato soup. This recipe is perfect for garden fresh peppers in the summer but can be prepared all year round.
source: Blog Chef
6 green bell peppers
salt ( to taste)
1lb ground beef
1/3 cup onion (chopped)
salt and pepper (to taste)
1 (14.5 ounce) can whole peeled tomatoes (chopped)
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
1 cup mozzarella cheese (I don't use this, but it would look nice melted on top.)
Step 1:
Bring a large pot of salted water to a boil and cut the tops off the green peppers. Remove the seeds and place the peppers into the boiling water and boil for 5 minutes. Drain and sprinkle salt inside each pepper. Set aside.
Step 2:
In a large skillet over medium heat high add ground beef and onions. Cook for 5 minutes or until the beef is browned. Drain off any excess fat and season the beef with salt and pepper. Stir in chopped tomatoes, rice, ½ cup of water, and Worcestershire sauce. Cover and simmer for 15 minutes or until the rice is tender. Remove from heat and stir in the cheese.
Step 3:
Pre-heat the oven to 350ºF. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl combine tomato soup with just enough water to make the soup a gravy consistency. Pour the soup over the peppers.
Step 4:
Cover and place into the oven and bake at 350ºF for 25 to 35 minutes. During the last few minutes of cooking, uncover and top with shredded mozzarella cheese. Finishing baking until the cheese has melted.
Serve with warm, crusty bread.
Tomato Salad
serves 6
This simple Tomato Salad and homemade dressing that shouts “fresh from the garden.”
http://www .mrfood.com/Vegetables/My-Favorite-Tomato-Salad/ml/1
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
4 large beefsteak tomatoes, chunked
1 large green bell pepper, chunked
2 to 3 scallions (green onions), sliced
1/4 cup chopped fresh basil
1.In a large bowl, combine olive oil, vinegar, sugar, garlic powder, salt, and black pepper; mix well with a whisk.
2.Stir in remaining ingredients and gently toss until evenly coated. Serve immediately, or cover and refrigerate until ready to serve.
Notes:
•Tomatoes are at their tastiest when eaten at room temperature. If you're assembling this salad in advance and refrigerating, just let it sit out on the counter for 30 minutes or so before serving.
•The best way to enjoy this down to the last drop? Some yummy bread for sopping up the dressing, of course!
Anytime Cookie Balls
Makes: 6 dozen cookie balls
Do you need a dessert that can go to school, to work, and even be ready-to-go when you get unexpected company? These will do all that! They're ready for anytime, anywhere (and they travel so well, too)!
http: //www.mrfood.com/Cookie-Recipes/Anytime-Cookie-Balls-1495/ml/1
1 cup (2 sticks) butter
2 cups all-purpose flour
1/4 cup granulated sugar
1 cup shelled walnuts
1 cup flaked coconut
1 cup semisweet chocolate chips
1/2 teaspoon almond extract
1/4 cup confectioners' sugar
1. Preheat oven to 375ºF.
2. In a food processor, combine all ingredients except confectioners' sugar. Pulse mixture on and off until well blended.
3. Form mixture into bite-sized balls and place on an ungreased baking sheet. Bake 10 minutes then allow to cool. Sprinkle with confectioners' sugar.
Note
These store well in an airtight container for up to 2 weeks, as long as you wait till they're completely cooled before storing.
