Book-drawing: Better late than never

   February 9, 2012 9:43 am    0

 

Simple, fast, tasty: All this could be yours.

Please excuse the book drawing being a day late this week. I had to dash yesterday, and Fiona’s recipe for Butternut Squash Lasagna was handy.

“Marshmallow Madness,” by Shauna Sever, a cute, sweet tome, goes to Linda S. Morse. I’ll pop it in the mail today.

This week’s drawing is for "Rush-Hour Recipes," Gooseberry Patch.
To enter the drawing, please send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and the NAME OF THE BOOK. I’ll draw a name next Wednesday.
Here’s a simple, fast recipe. Co-worker Jeff Hileman just told me about stuffed peppers he made last night, and it got me in the mood. His are nothing like these, but your busy weeknight diners will still love them.

SPICY “STUFFED” PEPPERS
1 pound ground beef
1 onion, chopped
Salt, pepper, garlic powder and onion powder to taste
2 (8-ounce) packages dirty rice mix
1 (14.5-ounce) can stewed tomatoes, chopped
4 1/2 cups water
3 green peppers, halved

1. In a large skillet over medium heat, cook beef with onion. Drain. Add seasonings to taste. Add rice mixes, tomatoes with juice and water. Stir and bring to a boil.
2. Place green peppers cut-side down into beef mixture. Cover and cook over medium-low heat about 20 to 25 minutes, until liquid is absorbed and rice is tender.
3. To serve, spoon beef mixture onto dinner plates. Top each with a green pepper half.
Serves 6

 

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