Stuffed Green Peppers and Stuffed Mushroom Supper

Stuffed Green Peppers and Stuffed Mushroom Supper

Heat oven to 400 degrees
Need:
2 Cups Minute Rice
4 Green Peppers
3  cans of diced tomatoes

1 BIG can tomato sauce
1 1/2 pounds ground pork

one  medium onion finely chopped

 5 oz FRESH Romano parmesan cheese 

shredded mozzarella cheese

Big Pkg Fresh stuffing Mushrooms

minced Garlic

basil and parsley 

 2  9 X 9 Casserole dishes
Pam Spry


Rice:
Boil 2 cups of water add 2 cups of minute rice stir in shut off heat and cover. Let sit.
 Green Peppers:
Wash 4 Green Peppers cutt of top  approx 1/4 inch
remove seeds from inside peppers.
Cut the green pepper from the top you cut off (throw out stem)  and add to ground pork .
Set Green Peppers aside to stuff later.

In a sauce pan  simmer
3  cans of diced tomatoes
1 BIG can tomatoe sacuce
2 TBS minced Garlic
basil and parsley (3 -4  shakes  each)
salt and pepper

Brown in a Big Fry Pan:
1 1/2 pounds ground pork
one  medium onion finely chopped
the few green peppers from the tops
2 TB minced Garlic
Salt and Pepper.
once brown, add 
approx 1 cup of tomato mixture with the pork
Add 3/4 of the rice in with prok mixture
and the rest put in with the sacue.
ADD  1/2 of container of the 5 oz FRESH Romano parmesan cheese
one big handful of mozerella cheese
stir shut off heat.

Wash Fresh stuffing Mushrooms
pull off stem. Cut Stem into small peices and
add to pork mixture.

Spray Pam on bottom of 2  9 X 9 Casserole dishes
Add tomatoe mixture to cover bottom of each casserole dish.

Start to stuff the green peppers 1/2 way add
a little mozerella cheese and romana parmesan
finish stuffing  add a little sauce top with .
Stuff the mushrooms with  pork / rice mixture.
Add romano parmesan cheese on top
Pour the rest of the tomato  mixture over
both dishes until gone.

Bake for 45 minutes or green pepper at desired texture.

No Bake Cookies

No Bake Cookies

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 tsp salt
3 cups oatmeal
1/4 tsp vanilla
1/2 cup peanut butter

Place butter and milk in saucepan.  Mix sugar, salt and cocoa together and add to the milk and butter.   Boil for 2 minutes.  Remove from heat and add the vanilla and peanut butter.  Stir well.  Add the oatmeal.  Stir until they hold their shape.  Drop by spoonfuls onto waxed or parchment paper.  Cool and enjoy.

You can make plain peanut butter cookies also.  Just don't put the cocoa in.  Everything else is the same.

Quick Bread

Quick Bread

1 pkg cake mix ( yellow, white, chocolate, etc.)
1 small pkg instant pudding ( again, this is your preference)
4 eggs
1 cup cool water
1/4 cup oil

Preheat oven to 350 degrees.  Grease well and flour 3 small bread pans , 2 medium pans or one larger pan.  Beat all ingredients on high for three minutes.  Pour into pans and bake for 45-55 minutes.  Cool in pans for 25 minutes before removing.  Cool completely.  Serve with your favorite toppings ( butter, cool whip or pudding ).
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Butter Pecan Fudge

Butter Pecan Fudge

1/2 cup butter
1/2 cup light syrup
1/2cup brown sugar
1/2 cup heavy whipping cream
1/4 tsp salt

Boil over medium heat for 5 minutes.  Remove from heat and add:
1 tsp vanilla
2 cups powdered sugar
1/4 cup chopped pecans

Mix well until it starts to thicken and pour into 9 x 9 pan.  Cool and cut.
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Special K Bars

Special K Bars

1 1/2 cups white sugar
1 1/2 cups white syrup
1 1/2 cups peanut butter
9 cups Special K cereal
6 oz pkg butterscotch chips
1 1/2 cup chocolate chips

Combine sugar and syrup.  Bring to a boil.  Add the peanut butter.  Stir well and add the cereal.  Mix well and pour into pan.  Melt the chips together and spread on bars.
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Cream Caramels

Cream Caramels

4 cups sugar
1 1/2 cups light syrup
2 cups heavy whipping cream
2 sticks butter

Bring to a boil.  Then add:
2 cups carnation evaporated milk

Cook to 248 degrees exactly.  Add nuts if desired.  Pour into 9 x 13 pan.  Let cool completely before cutting.
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