Recipe Card # 26

This week I have included a little of this and that. Following is a recipe for stuffed peppers. This recipe has no meat so it is very good for vegetarians or dieters.

HEARTY STUFFED PEPPERS

3/4 lb Ground Beef
1 small onion, diced
1/2 pkg frozen hashbrown potato nuggets (32 oz) (approx 4 cups)
1 1/4 Teaspoon Salt
1/2 Teaspoon dried Oregano Leaves
1/4 Teaspoon Pepper
Chili Powder
1 15 1/4 to 19 oz can red kidney beans, drained
1 (15oz) can tomato sauce
3 large green peppers

In 12 inch skillet over medium to high heat, cook ground beef, onion, and potatoes until meat is browned, and onion and potatoes are tender, turning occasionally with pancake turner and adding salad oil if necessary. Stir in salt, oregano, pepper, 1 teaspoon chili powder 1/2 cup kidney beans and half of tomato sauce; remove skillet from heat.

Cut green pepper lengthwise in half; remove seeds. Stuff green pepper halves with meat mixture ; set aside. In same skillet, stir 1/4 cup water, remaining kidney beans, remaining tomato sauce and 1/2 teaspoon chili powder. Arrange green peppers in sauce in skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer until peppers are fork-tender, about 25 minutes. 6 Servings

Each Serving:425 Calories
19g fat
48 mg cholesterol,
1085 mg sodium

Keep Smiling Has Sweepstakes too!

COUNTRY CORN BREAD


2 1/2 cups yellow cornmeal 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon salt 1 tablespoon baking powder 1 teaspoon baking soda 4 large eggs 2 1/2 cups buttermilk 1/2 cup salad oil 1 pkg (10oz) frozen whole kernel corn, thawed	Preheat oven to 400 degrees. Grease 13x9 baking pan. In large bowl, mix cornmeal, flour, sugar, salt, baking powder and baking soda. In medium bowl, with wire whisk or fork, beat eggs, buttermilk, and salad oil until blended. Stir buttermilk mixture and corn into cornmeal mixture just until dry ingredients are moistened. Spread batter evenly in pan. Bake 30 minutes or until golden and toothpick inserted in center comes out clean. Cut corn bread lengthwise into 3 strips, then cut each strip crosswise into 5 pieces. Serve warm. Or, cool in pan on wire rack to serve later; reheat if desired. Makes 15 servings Each serving: 260 calories 10 g fat 58 mg cholesterol 605 mg sodium1

SKILLET HERB ROASTED CHICKEN

2 Tablespoons all-purpose flour
1/4 teaspoon each ground sage and dried thyme
4 skinless, boneless chicken thighs
2 Tablespoons margarine
1 can Campbells Cream of Chicken Soup
1/2 cup hot water
Hot Cooked Rice

On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.

In skillet over medium-high heat, in hot margarine, cook chicken 10 min. or until browned on both sides; push chicken to one side.

Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover simmer 5 minutes or until chicken is fork tender. Serve over rice and garnish with fresh thyme, if desired.

4 servings

RICE PILAF WITH PECANS

3 Tablespoons Olive Oil
1 cup (1 inch) julienned carrots
3/4 cup finely chopped onion
5 cups chicken broth
1 cup orange juice
3 cups uncooked long grain rice
1/2 cup golden raisins
1 Tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 Tablespoons finely chopped pecans

Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; saute 5 minutes. Add broth and orange juice and bring to a boil. Add rice raisins, sugar, salt and cinnamon. Cover and reduce heat, simmering for

20 minutes or until liquid is absorbed. Sprinkle with pecans.

Yield: 12 servings

Calories 276
Protein 5.1 g
fat 6.7 g
Carb 49.2g
Chol 0 mg

I hope you will enjoy these recipes. As I have told you before, should you be looking for a special or "forgotten" recipe, please let me know and I will join the search with you.

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