nd 1/2 of one green pepper.
Blend on liquid setting
rice, egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce
-Saute green pepper, onion and garlic in oil in tender and translucent.
-In a small sauce pot, heat and stir the mushroom soup, milk on medium.
-Add the sauteed vegetables, tomatoes/water, seasonings and rice.
-Simmer over medium heat for 15-20 minute, stirring occasionally.
-Serve with assorted crackers or garlic bread.
-Note: Meat can be added to this recipe, if you wish.
Combine flour, salt and pepper.
Pound into round steak.
Cut steak into small serving pieces.
Brown steak in shortening.
Pour off fat.
Add French onion soup and ketchup.
Cover and cook over low heat for 1 hour.
Add green pepper (cut into 8 strips).
Cook 20 minutes until meat is tender.
Stir occasionally.
Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender.
Add tomato and spinach or greens and water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally.
Add spices and peanut butter.
Reduce heat to lowest possible and stir until sauce is smooth.
add the courgette and the green pepper. Stir and fry for five
In a large saucepan, combine green pepper, jalapeno peppers, sugar and vinegar.
Heat to boiling.
Boil 1 minute, stirring to prevent boiling over.
Remove from heat.
Stir in pectin, mixing well.
Let stand for 5 minutes.
Skim off white film which forms on top.
Mix in food coloring.
Strain if you prefer a clear jelly.
Pour into hot sterilized jars.
Top with sterilized 2 part lids and tighten bands.
(Do not double recipe.)
Brown hamburger with onion.
In a casserole dish, mix hamburger, soup, rice and green pepper. Season with salt and pepper.
Cover and bake at 350 for 30 minutes or until well heated.
1. Preheat oven to 350 degrees.
2. In a large casserole dish, mix Simply Potatoes Diced Potatoes with Onion, green pepper and corn. Drizzle with oil and mix to vegetables to coat evenly. Sprinkle Morton Natures Seasons seasoning blend over top and mix to distribute evenly. Spread evenly over bottom of pan.
3. Place into oven and cook for 30-40 minutes, stirring occasionally so that all pieces get even browning. Serve with steak or other favorite meat.
Brown ground chuck, onion and green pepper; stir in tomato soup and water.
Add rice and seasonings.
Simmer about 20 minutes.
You may need to add more water if it is too thick.
This is great served over mashed potatoes for a heartier meal.
arge saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot
Pound flour and seasonings into steak with meat hammer or mallet.
Cut meat into 4 pieces.
Cook green pepper, onion and garlic in shortening.
Remove from skillet.
Brown steak well on both sides.
Add onion, green pepper and remaining ingredients. Top each piece of steak with lemon slice.
Cover, simmer about 1 hour or until steak is tender, stirring occasionally.
Serves 4.
Simmer until vegetables are cooked, then add the rice. Season with salt, pepper and garlic powder.
Lightly brown beef just until red has disappeared.
Skim fat from skillet.
Separately, saute green pepper, onion, carrot, celery and garlic in oil for about 10 minutes until softened.
Add tomatoes, water, salt, pepper, Italian seasoning and beef.
Simmer 1 hour.
In a large dutch oven brown meat and onion with salt and pepper.
Add green pepper to partially cook - 5 minute.
Add remaining ingredients.
Bring to a boil,.
Reduce heat and simmer 45 min untill rice cooked and peppers tender.
Top with Parmesan or cheddar and serve with crusty bread.
Enjoy!
Saute green pepper in butter until soft.
Pour green pepper into a 1 1/2 qt. baking dish and add corn, pimento, egg and 1/2 cup onions.
Bake at 350\u00b0 for 25 minutes till firm.
Add remaining 1/2 cup french fried onions to top.
Bake 5 minutes more.
In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
Fill a large bowl with cold water and ice.
Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.
Combine green pepper, vinegar, sugar and pepper sauce in stainless steel pot.
Bring to full boil over high heat.
Remove and set aside for 20 minutes.
Return to heat and bring to boil for 2 minutes.
Remove from heat; add liquid pectin and food color.
Stir, mixing well.
Remove skim if necessary and pour into hot, sterilized jars.
Seal according to manufacturer's directions.
May be spread over cream cheese square or spread on round cracker for appetizer.
Yields 8 to 10 half pints.
Add beef strips to pan.
Sprinkle meat tenderizer onto meat and let sit a few minutes.
Brown meat.
Drain.
Add seasoning salt and black pepper.
Add sliced onion and green pepper to pan.
Saute onion and green pepper with meat.
Add water to pan.
Add brown gravy mix to pan.
Stir well.
Simmer on medium low for approximatley 20 minutes, stirring occasionally.