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.