Hearty Stuffed Peppers With Tomato Sauce - cooking recipe

Ingredients

1/2 onion, chopped
1 clove garlic, crushed or pressed
3 Tbsp. oil
4 tomatoes, peeled and chopped or 16 oz. can tomatoes
1 small can tomato sauce
1/2 tsp. honey
5 drops hot pepper sauce
salt and pepper to taste
1/4 c. grated Cheddar cheese (I use low-fat)
6 lasagna noodles
1/2 c. onion, chopped
2 Tbsp. butter or margarine
2 Tbsp. cornstarch
1 Tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 c. milk
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 3/4 c. Ricotta cheese
1 beaten egg
1 (8 oz.) pkg. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese
1 1/2 to 2 lb. hamburg
2 cans whole kernel corn
6 to 8 potatoes (1 per person)
1 medium onion
milk
butter
salt
pepper
eggs
bread crumbs
bowl
pan with handle
1/2 c. olive oil
1 clove garlic, crushed
1/2 c. sliced black olives
1/4 c. raisins
2 Tbsp. pine nuts
1 lb. thin spaghetti
salt and black pepper
crushed red pepper
1 1/4 lb. lean ground beef (15% fat)
1 small onion, chopped
a little salt and pepper (to shake)
1/2 c. Kellogg's corn flake crumbs
1/2 c. milk
1 egg, beaten
green pepper (optional)
3 bacon strips, cooked (optional)
chicken cutlets or whole chicken
cream of mushroom soup
chicken gravy
1/2 bag frozen vegetables
flour
pie crust shell
2 Tbsp. butter
4 tsp. flour
1 1/2 c. half and half
1/4 c. grated Parmesan cheese
1 pkg. Louis Kemp Crab Delights (imitation crab)
6 oz. cooked fettucini
1 Tbsp. parsley

Preparation

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