Cook meat.
Brown and drain off grease.
Dice bell peppers and onions; saute until tender.
Combine with meat.
Cut up Ro-Tel tomatoes; add juice.
Combine all into soup.
Put into crock-pot and serve.
Cook manicotti shells according to package.
Stuff with meat filling:
Mix meat, egg, 1/2 the Mozzarella, bread and milk. Season with salt, pepper and parsley.
Mix well.
Cook meat with onion.
Drain fat.
Add to broth.
Drain Veg-All and add to meat and broth.
Add spices and simmer for 1 hour or until ready to serve.
Parboil meat.
Heat oil in a skillet.
Add onion and cook for 10 minutes.
Add salt, pepper, cumin and spices as desired. Cook for 10 minutes on reduced temperature, lowest level.
Add 4 cups of broth and rice.
Raise temperature and boil until liquid is dissolved.
Reduce heat and cook for 20 minutes.
Serve rice with meat on top, without broth.
Wash melongene (eggplant) and cut off a slice from top.
Scoop out pulp, leaving a thin shell.
Dice pulp and cook in butter in a covered pan over low heat until soft.
Add onion and chives to pulp while being cooked.
Add all other ingredients, except dry bread crumbs.
Fill eggplant with meat mixture.
Sprinkle top with bread crumbs and brown quickly in hot oven.
y favorite filling in the recipes that follow.
TO MAKE
Brown ground beef, combine with soup and 1 can rotel tomatoes. Layer meat, tortillias and cheese ending with tortillias. Top with Cheese and pour can of Rotel on top. Bake at 350 for 20 minutes until cheese golden.
Line a large baking sheet with foil. Place bell peppers on
Brown hamburger meat with chopped onion.
Brown breakfast sausage.
Place hamburger and sausage in crock pot.
Place rest of ingredients in crock pot.
Turn on high until cheese is melted.
Turn back to low and serve.
Be sure to stir occasionally.
I estimated the cook time two hours.
s completely mixed into the meat.
Take 1/3 of
Brown meat; drain.
Melt cheese with Ro-Tel tomatoes; combine with meat.
ightly grease the same bowl with olive oil. Return the dough
to the flour along with the milk. Add enough
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
Place frozen chicken breasts in a 13 x 9 pyrex dish.
Pour rotel over the chicken.
Pour uncooked herbed stuffing over chicken and rotel.
Bake in oven at 350 degrees for approximately 1 hour 15 minutes.
Add ground beef and sausage meat; cook, stirring, until browned. Season
Mix ground beef with taco seasoning according to directions on taco seasoning pack.
Add cheese and tomatoes.
Cook until cheese melts.
Fry the meat in the oil, stirring, until
For the Meat Sauce:
Heat oil in
Heat the oil in a frying pan and saute the onions until soft. Add the peppers and saute for another 1-2 mins. Add the ham and stir in the cream cheese and milk. Simmer for about 3 mins and season to taste.
Meanwhile, cook the tortellini in boiling salted water according to the package instructions. Drain the tortellini and stir it into the sauce. Mix well and serve garnished with parsley.