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Dec 11, 2009

Easy Stuffed Bell Peppers

Easy Stuffed Bell Peppers

Servings: 4

Peppers:
4 medium green,red or yellow bell peppers (see note)
1 pound lean ground beef
3/4 cup minced onion
1/4 cup uncooked rice
1 tablespoon ketchup
1/2 teaspoon dried oregano leaves
1/2 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
Topping:
1 (14 1/2-ounce)can Italian style tomatoes, undrained(see Note)
1 tablespoon ketchup
1/2 teaspoon dried oregano leaves

For Peppers: Heat oven to 350 degrees. Cut tops off bell peppers: remove
seeds and membranes.

In large bowl, combine ground beef, onion, rice, ketchup, oregano, garlic,
salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of
meat mixture into each bell pepper. Place peppers standing up in a lightly
oiled 8-by-8-inch baking dish.

For Topping: Combine tomatoes, ketchup and oregano; if using whole tomatoes,
it's best to chop them up. Spoon over stuffed peppers. Cover baking dish
tightly with foil. Bake 1 1/2 hours or until meat mixture is cooked to 160
degrees.

Note: Mix and match colors of peppers for eye appeal. To chop canned whole
tomatoes, pour into bowl and cut or squash them into small chunks.

Grated Sweet Potato Pudding

Grated Sweet Potato Pudding

4 cups grated raw sweet potato
1 cup cane syrup
1/2 cup sugar
1 cup sweet milk
3 eggs, well beaten
1/2 cup butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt

Combine ingredients, adding well-beaten eggs last. Pour into heavy
iron skillet in which butter has been melted. Stir until heated and
put into 350-degree oven. Stir occasionally as potato browns on sides
and top.

Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

1 pound lean ground beef
1 (10 oz.) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions, chopped
1 teaspoon steak seasoning
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1/2 lb. sliced fresh mushrooms
2 cups beef broth
1 (1.2 oz.) packet brown gravy mix

In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions,
and steak seasoning. Mix thoroughly and shape into 4 oval patties. Heat oil and
1 tablespoon butter in large skillet over medium-high heat. Brown patties on
both sides and transfer to a plate.

Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute
mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until
smooth. Stir in remaining mushroom soup. Return patties to skillet and spoon
gravy over top. Cover pan and simmer for 20 to 25 minutes. Serve with mashed
potatoes or rice.

Slow-Cooker Beef Short Ribs

Slow-Cooker Beef Short Ribs

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lbs boneless beef short ribs
1/4 cup butter
1 cup chopped onions
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons catsup
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon chili powder

Combine flour, salt and pepper in a bag. Add ribs and shake to coat. Brown ribs
in butter in a large skillet. Place in slow cooker. In the same skillet, combine
remaining ingredients. Bring to a boil while stirring. Pour over ribs. Cover and
cook on low for 9 hours.

White Chocolate Dipped Cherry Shortbread

White Chocolate Dipped Cherry Shortbread

2 1/2 c flour
1/2 c sugar
pinch of salt
1 c cold butter, cubed
10 oz chopped white chocolate, divided
1/2 tsp almond or vanilla extract
3 drops red food coloring
1/2 c maraschino cherris, drained, dried on paper towels, and finely chopped

Preheat oven to 325.

In a large bowl, combine flour, sugar, and salt. Using a pastry blender, cut in
the cubed butter until mixture resembles fine crumbs. Stir in maraschino
cherries and 4 oz of the white chocolate (appx 2/3 c). Stir in extract and red
food coloring. Knead mixture with hands until it forms a smooth ball. Shape
dough into 3/4 in balls. Place balls 1 inch apart on an ungreased cookie sheet.
Using the bottom of a drinking glass dipped in powdered sugar, flatten balls
into 1 1/2 inch rounds. Bake for 10-12 minutes until centers of cookies are set.
Cool on cookie sheet 1 minute and then transfer to cooling racks to cool
completely.

In a microwaveable, heat-proof bowl, melt white chocolate on HIGH power for 1
minute, stirring after each 20 seconds until smooth and completely melted.
Depending on your microwave, check the melting process carefully as the
chocolate can scorch easily. Dip half of each cookie into chocolate and allow
excess to drip off. Place on wax paper until chocolate is set.

To store: Layer cookies between waxed paper in airtight container and cover.
Store at room temperature up to 3 days or freeze up to 3 months.

Chocolate Truffle Cookie Balls

Chocolate Truffle Cookie Balls

Cookies:
1/2 c powdered sugar
1 c butter, softened
1 1/2 t vanilla
2 T milk
1 oz (square) unsweetened chocolate, melted
2 1/4 c all purpose flour
1/4 t salt
1 c (6 oz pkg) semi-sweet chocolate chips

Rolling mixture:
1/4 c powdered sugar
2 T unsweetened cocoa

Lightly grease cookie sheets or use baking parchment.

Cream sugar & butter. Add vanilla, milk & melted chocolate. Blend.
Mix in flour & salt. Add chocolate chips & blend with paddle attachment or
spoon. Shape into 1" balls. Bake 10-12 minutes. Cool completely. Roll cookies in
cocoa/sugar mix.

Yields about 4 dozen.

OLD TIME CORN FRITTERS

OLD TIME CORN FRITTERS

Serves 6.

� 3 eggs, beaten
� 2 cups crushed corn
� 2 tbsp. milk
� 1 tsp. baking powder
� 1 tbsp. melted butter
� 1/2 tsp. salt
� 1/2 tsp. pepper
� 1 1/4 c. flour, approx
� Oil for deep frying

Mix together corn, beaten eggs, milk, melted butter,
baking powder, salt and pepper, adding just enough flour
to hold fritters together. Drop by tablespoons in hot oil
and cook 3-5 minutes.
Drain on paper towels.

Serve fritters warm with maple syrup.