STUFFED PEPPERS Ingredients 1 lb. lean ground beef 4 medium green, red or yellow bell peppers 3/4 cup chopped onion 1/4 cup uncooked rice 3 Tbsp. catsup, divided 1 tsp. dried oregano leaves, divided 1/2 tsp. salt 1/4 tsp. pepper 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained Directions Cut tops off bell peppers; remove seeds and membrane. Blanch (hold in boiling water for 2 minutes) peppers. Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8x8-inch baking dish. Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350 oven for one hour. APPLE CRISP Ingredients 1/3 cups all-purpose flour Brown sugar 1/3 cup quick-cooking rolled oats 1/2 cup butter or margarine, melted 1/2 tsp. cinnamon 2 Tbsp. cornstarch 2/3 cup water 1/2 tsp. vanilla extract 3 cups peeled, sliced tart apples (3 medium) Ice cream or whipped cream Cinnamon Apple slices Directions Mix flour, 2/3 cup packed brown sugar. oats and butter. Pat half the mixture into a buttered 9-inch square pan. Reserve remainder. Combine 1/3 cup packed brown sugar, the cinnamon and cornstarch in saucepan. Stir in water. Over medium heat, cook 8 to 10 min., stirring, until thickened. Add vanilla and apples. Stir until apples are coated. Evenly spread mixture in pan. Sprinkle remaining crumbs over top. Bake at 350 for 30 minutes. Serve warm topped with ice vanilla ice cream or whipped cream. CREAM CHEESE MINTS Ingredients 1 pkg. (8 oz.) cream cheese 1/4 cup soft butter or margarine 2 lbs. powdered sugar Few drops food coloring: red, yellow, green 1/2 tsp. peppermint, wintergreen or lemon extract Directions Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is soft, butter is melted, and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined. Add your choice of food coloring and flavoring. If desired, you may divide the whole batch to make 2 or 3 color choices, adding extract to taste. Roll into 1-inch balls. Place on a sheet of waxed paper, Press with a fork, or stamp with decorative cookie stamp to form design on top. Let stand, uncovered, about 4 hours or overnight until mints are firm and outside is dry, but inside is still moist and creamy. SOUTHERN POTATO SALAD Ingredients 8 large potatos 1 cup mayonnaise 8 boiled eggs 2 cups diced onion 2 tablespoons mustard 1 lb fried and diced bacon 2 cups diced celery 4 tablespoons relish 2 teaspoons salt Directions Peel and dice potatoes into bite sized pieces. Boil in large pot until desired doneness is reached. Drain and let cool. Once the potatoes are cooled mix all ingredients in a large bowl. Adjust mayonnaise, mustard and spices to taste. Refrigerate until cool and serve. SCALLOPED POTATOES WITH CHEESE Ingredients 4 large potatoes, pared 1/4 cup water 1/2 tsp. salt 3 Tbs. butter or margarine 3 Tbs. all-purpose flour 1 3/4 cups milk 2 chps shredded Cheddar cheese 1 tsp. salt 1 clove garlic, minced 1/2 cup buttered bread crumbs Directions Slice potatoes about 1/4-inch thick. Place into heavy saucepan with the water and salt. Cover tightly. Bring to a boil. Reduce heat and cook for 15 minutes. Meanwhile, melt butter in heavy saucepan. Stir in the flour. Gradually add milk. Bring to a boil, stirring constantly. Cook until sauce is thickened. Remove from heat and stir in cheese, salt and garlic. Fold sauce into potatoes. Turn into buttered 1 1/2 quart baking dish. Top with buttered crumbs. Bake at 375 degrees for 45 minutes or until mixture is bubbly and top is slightly browned. FRIED GREEN TOMATOES Ingredients 4 to 6 green tomatoes salt and pepper cornmeal bacon grease or vegetable oil Preparation Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish. COUNTRY MACARONI AND CHEESE Ingredients 6 tablespoons butter, divided 1/4 cup flour 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon pepper 3/4 teaspoon Worcestershire 3 cups milk 1 small onion, grated 3/4 pound shredded sharp Cheddar cheese (3 cups) 8 ounces elbow macaroni, cooked and drained 3/4 cup soft bread crumbs Preparation In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown. GRANDMA'S MEATLOAF INGREDIENTS 1 tablespoon vegetable oil 2 ribs celery, chopped 1/2 cup chopped onion 1 1/2 pounds lean ground beef or 1 pound lean ground beef and 1/2 pound ground pork 3/4 cup oats, quick or old-fashioned 1/4 cup chili sauce or ketchup 1 tablespoon Worcestershire sauce 1 1/2 teaspoon salt 1 large egg, beaten 3 tablespoons water or milk PREPARATION Heat oil in a large skillet over medium heat. Add chopped celery and onion; cook, stirring, until tender, about 7 to 9 minutes. In a large bowl, mix ground beef or beef and pork mixture, oats, chili sauce or ketchup, Worcestershire sauce, salt, beaten egg, celery and onion mixture, and the water or milk. In a 13x9-inch baking pan, shape meat mixture into a 9x5-inch loaf. Bake at 375° for 1 hour. Using 2 spatulas, carefully move meat loaf to a serving plate and slice. BLACKBERRY JAM CAKE INGREDIENTS 8 ounces (1 cup) butter, softened 2 cups sugar 5 eggs 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup buttermilk 1 cup seedless blackberry jam 1 cup chopped pecans 1 cup chopped raisins or dates PREPARATION Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, and spices in a separate bowl; add to the first mixture alternately with buttermilk; beating well after each addition. Blend in the jam, chopped pecans, and raisins or dates. Pour into 3 round greased and floured 8 to 9-inch cake pans. Bake at 325 degrees for 35 to 40 minutes, or until a cake tester or wooden pick comes out clean when inserted in center. Cool in pans on racks for 15 minutes. Carefully invert onto racks to cool completely. Frost with Caramel Frosting or Cream Cheese Frosting. BLUE CHEESE DRESSING Ingredients 1 cup mayonnaise 1 (8-ounce) container sour cream 4 ounces blue cheese, crumbled 1/4 teaspoon salt 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice Preparation Stir together all ingredients. WINE COOLER WITH LEMON AND MELON 1 honeydew melon 2 lemons, thinly sliced 3 bottles Chiblis, Sauterne or other white dinner wine 1 bottle champagne, chilled Directions Cut honeydew melon in half. Scoop out seeds. Use melon-baller to scoop out perfectly shaped melon balls. Place them in punch bowl. Add lemon slices. Pour in lime juice. Add wine. Cover and chill at least 1 hour. Add chilled champagne just before serving. -- Layout © 2007 SC Designz --