rice, and 1 can of tomato in large glass bowl. Season
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Thoroughly mix ricotta, goat cheese, and egg with a mixer. Stir in arugula.
Spoon the mixture into uncooked manicotti shells. Line the stuffed shells in a 9 x 13 baking pan.
Preheat oven to 350 degrees.
Heat oil over medium heat on stove. Brown the sausage until no pink remains.
Add Ragu pasta sauce to the meat. Pour meat sauce over stuffed manicotti shells.
Bake for 50-60 minutes, until shells are soft and heated through.
Serve immediately.
ayer of sauerkraut cover with tomato juice.
Continue above layering
Cut peppers in half (2 halves per person).
Blanch peppers for 3 minutes.
Drain.
Brown turkey meat.
Add and cook onions until soft.
Mix remaining ingredients, except tomato sauce.
Fill peppers.
Top with tomato sauce and cover with foil.
Cut off tops of peppers and cut in half, lengthwise.
Put peppers in saucepan and cover with water.
Bring to a boil and cook for 10 minutes.
Meanwhile, cook ground beef, onions and garlic until browned.
Drain.
Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
Place green peppers in a casserole dish and spoon filling into peppers.
Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
Sprinkle cheese over the top and bake another 5-10 minutes until melted.
ice, egg, onion, half cup tomato sauce,
catsup,
Worcestershire
Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender.
Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate.
Top with cheeses and bake in 350\u00b0 oven for 15 minutes.
Take ground chuck and raw rice; mix together with parsley, dill and garlic powder.
Layer cabbage leaves on bottom and sides of a roaster.
Then add a layer of ground chuck mixture.
Repeat cabbage leaves and ground meat mixture.
Add 1 large can of tomato sauce and large can of tomatoes and 1 cup of water.
Add enough liquid to keep it moist.
Bake at 325\u00b0 for about 2 1/2 hours.
Wash and remove centers from peppers.
Place upright in greased baking dish.
Mix the meat loaf seasoning mix according to package directions with ground meat.
Stuff meat mixture into peppers; cover and bake at 325\u00b0 for about 30 minutes.
Pour tomato sauce over peppers and return to oven for 15 minutes.
In a bowl, mix the tomato soup with 1/2 can
or 2-3 minutes; add tomato sauce and heat through.
r sauce pan.
Pour tomato sause, wine mixture over.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
he lemon juice and the tomato paste.
Stuff the tomatoes
ut the tops off each tomato and scoop out a small
Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
Frost the cooled cake and enjoy!
Peel the tomatoes, if desired.
With sharp knife at slant, cut out from each tomato a cone from end opposite stem; reserve.
Scoop out half of center.
Invert tomatoes and chill.
Combine eggs, celery, olives and onions.
Season with salt and pepper.
Chill. Just before serving, add mayonnaise; mix well.
Sprinkle inside of tomatoes with salt; heap with salad.
Perch cone; point.
Combine first five ingredients.
Stuff tomato with mixture and garnish with pimento.
Makes 1 serving.
Using spoon, scoop out insides of tomato.
Mix with cornbread, onion, salt and pepper.
Mix well.
Stuff in tomato shell. Refrigerate.