September 2009 Archives
Chili Stuffed Peppers
6 medium green peppers
1 lb ground beef
1/2 cup chopped onion
1 can (15ozs) chili beans undrained
1 can (10ozs) diced tomatoes and green chilies, undrained
1 tsp chili powder
1/2 tsp salt, optional
1/4 tsp pepper
1/4 tsp cayenne pepper
3/4 cup shredded cheddar cheese
Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. In a large skillet, cook beef and drain. Add beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon meat mixture into pepper; place in an ungreased 3 qt baking dish. Cover and bake at 350 deg for 20-25 minutes or until heated through. Sprinkle with cheese. Yield: 6 servings.
6 medium green peppers
1 lb ground beef
1/2 cup chopped onion
1 can (15ozs) chili beans undrained
1 can (10ozs) diced tomatoes and green chilies, undrained
1 tsp chili powder
1/2 tsp salt, optional
1/4 tsp pepper
1/4 tsp cayenne pepper
3/4 cup shredded cheddar cheese
Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. In a large skillet, cook beef and drain. Add beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon meat mixture into pepper; place in an ungreased 3 qt baking dish. Cover and bake at 350 deg for 20-25 minutes or until heated through. Sprinkle with cheese. Yield: 6 servings.
Crunchy Cashew Pork
2 tsp cornstarch
1/2 cup chicken broth
1/4 cup cider or red wine vinegar
2 Tbs soy sauce
2 tsp plus 2 Tbs vegetable oil, divided
3/4 lb boneless pork, cut into thin strips
1 cup thinly sliced carrots
1 cup broccoli florets
3 green onions, thinly sliced
1/2 cup cashews
Hot cooked rice
In a bowl, combine cornstarch, broth, vinegar, soy sauce and 2 tsp oil until smooth; set aside. In a large skillet or wok over medium-high heat, stir-fry pork in 1 Tbs oil until no longer pink; remove and keep warm. Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir in broth mixture and green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve over rice. Yield: 4 servings.
2 tsp cornstarch
1/2 cup chicken broth
1/4 cup cider or red wine vinegar
2 Tbs soy sauce
2 tsp plus 2 Tbs vegetable oil, divided
3/4 lb boneless pork, cut into thin strips
1 cup thinly sliced carrots
1 cup broccoli florets
3 green onions, thinly sliced
1/2 cup cashews
Hot cooked rice
In a bowl, combine cornstarch, broth, vinegar, soy sauce and 2 tsp oil until smooth; set aside. In a large skillet or wok over medium-high heat, stir-fry pork in 1 Tbs oil until no longer pink; remove and keep warm. Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir in broth mixture and green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve over rice. Yield: 4 servings.
Basil Cherry Tomatoes
3 pints cherry tomatoes, halved
1/2 cup chopped fresh basil
1-1/2 tsp olive oil or vegetable oil
Salt and pepper to taste
Lettuce leaves, optional
In a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired. Yield: 4-6 servings.
3 pints cherry tomatoes, halved
1/2 cup chopped fresh basil
1-1/2 tsp olive oil or vegetable oil
Salt and pepper to taste
Lettuce leaves, optional
In a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired. Yield: 4-6 servings.
