STUFFED BELL PEPPERS
4 large bell peppers
1-½ lbs. ground sirloin or ground turkey
½ cup onion, chopped
1 small can tomato paste
1 tablespoon each of Worcestershire sauce and ketchup
1 teaspoon each of salt, pepper, garlic powder and onion powder
2 tablespoons brown sugar
1 pouch Success Rice, cooked
½ cup water
½ cup breadcrumbs
1 cup sharp cheddar cheese, shredded
Slice bell peppers in half long ways and rinse and remove seeds. Make sure you pat them dry then drizzle just a little olive oil on one side of each pepper. Place on a baking sheet and bake at 400 for 10 minutes. Remove from oven and set aside. While the peppers are roasting in the oven, brown beef and onion together and then drain. Place beef and onion back into the pan then add all remaining ingredients. Stir well and let it simmer on low for 8-10 minutes. Stuff each pepper generously with beef mixture then add sauce mixture and bread crumb topping and bake at 350 for 30 minutes. Makes 8 stuffed halves.
SAUCE & BREADCRUMB TOPPING:
1 small can tomato sauce
Spoon a heaping tablespoon of tomato sauce over each pepper. Next squirt just a few little dots of yellow mustard over the sauce. Lastly, sprinkle just about ½ teaspoon brown sugar over mustard and sauce. Top with breadcrumb/butter mixture and bake as directed above.
2 tablespoons butter
½ cup breadcrumbs
In a small saucepan, melt butter then add breadcrumbs and stir with a fork until mixed well.
SIMPLE ARTICHOKE DIP
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup mayo
1 cup Parmesan cheese, shredded
1 teaspoon each of salt, pepper and garlic powder
Mix together well and place in a small ovenproof dish. Bake at 375 for 25 minutes. Let cool for 10 minutes before serving. Serve with your favorite crackers or pita chips.
HOMEMADE THOUSAND ISLAND DRESSING
½ cup mayo
2 tablespoons ketchup
2 tablespoons sweet pickle relish (I use Wickles)
1 tablespoon grated onion
1 small clove garlic, minced
1 teaspoon vinegar
1/8 teaspoon salt and pepper
2 dashes hot sauce
Place all ingredients in a jar with a tight fitting lid and stir and shake it until all ingredients are mixed well. Refrigerate for 4 hours or overnight. This makes enough for 4 salads. It’s also great on hamburgers!
2 pounds parsnips, peeled and cubed
1 teaspoon each salt, pepper, honey and sugar
1 to 2 tablespoons butter
Parsley for garnish
Place the cleaned parsnips into a pan of water. Bring to a boil, and once boiling, turn down the heat to medium and cook for 7-10 minutes or until parsnips are tender but not mushy. Drain well and add seasonings and butter. Garnish with parsley. Stir well, and serve immediately.