Author Archive

Stuffed Peppers

Stuffed Peppers

Just when you thought I exhausted all the possibilities of Things Based on Meatloaf, I came up with this beauty. I think this was my first time making stuffed peppers and they turned out really good. I added sliced eggplant and red peppers from our garden around the peppers and served it with cornbread.

Ingredients
4 large bell peppers of your favorite color
1 jar spaghetti sauce (I used a tasty organic vodka sauce)

Filling
1/3 cup rice
1 lb. ground turkey
1/2 cup seasoned bread crumbs
1 egg
1 tbs. dried onion
1 tsp. dried garlic
3 tbs. ketchup

Directions
Cook rice and 2/3 cup water. Mix all filling ingredients. Clean peppers, cut off top and core. Place in a casserole dish and fill with meat mix. . Microwave for about 5 minutes to start heating. Poor sauce around peppers and bake at 375 degrees for one hour.

Leave a Comment

Momma Dross’ Jungle Stew

A lovely submission from our friend Jeff Dross.

Ingredients

  • 1lb ground beef – I like it best if about 80% lean. The 90%+ beef doesn’t have enough fat and the meal tastes dry (Yes, I am aware that fat is not healthy). Editor’s note: see Fatty Foods and Alcohol for suggestions on counteracting the effects of unheathly eating.
  • 1 onion, chopped
  • oregano
  • black pepper
  • 1 cup uncooked elbow macaroni
  • 1 28oz can tomatoes (I like the diced, whole can be used, but should be cut up a bit when added to the pan)
  • 1 beef bouillon cube (Yes, I know it’s filled with sodium. Just use it!)

Directions

Brown the ground meat in a large pan (that has an accompanying cover) along with the chopped onions, black pepper and oregano. Reduce the heat to low once the pink has disappeared.

Flatten the ground meat in the pan and pour the uncooked elbow macaroni evenly over the top of the ground beef. Spread the can of tomatoes (and any can juice) evenly over the top of the macaroni. DO NOT MIX. DO NOT POUR FAST. You want to trap the dried macaroni between the moist meat and the wet tomatoes. Now, the pièce de résistance, stuff the bouillon cube into the tomatoes at the center top of the assembly.

Cover the pan and cook on the stove top for about 45 minutes. Keep the heat low, or the beef will stick to the bottom of the pan and result in a burnt taste to the completed dish. Mix the ingredients before serving.

Comments (2)

Take THAT PTA Mom Weenies

I like this title because it sounds like I’m calling the moms weenies but I’m really not because the recipe is FOR weenies, see how that works? Clever, huh?

Thanks to Eric Lowrey for this link. My 3-year-old happened to be having a friend over when he sent it so I actually made them. Here you go:

Ingredients
Hot Dogs
Spaghetti

Directions
Cut up hot dogs into chunks. Break uncooked spaghetti in half and push pieces into hot dogs. Boil in water until pasta is cooked. I served them with pesto sauce to make them extra freaky-deaky.

Leave a Comment

Grandma Crouch’s Cranberry Bread

A family member requested this recipe, so I thought I would share it with all of you too. There is a specific unnamed niece that hates cranberries but likes this so much she picks them out so she can eat it. Weird I know.

Ingredients
2 cups flour
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 1/2 cup cranberries
1 egg, beaten
juice and rind of 1 orange
1/2 cups chopped nuts
3 tbs shortening

Directions
Mix all dry ingredients. Put shortening in a measuring cup and fill with boiling water to 3/4 cup. Add this, juice and the egg to dry ingredients and mix. Add grated orange peel, nuts and cranberries and mix. If it seems too dry, add a little more water. Poor in a greased loaf pan and bake 1 hour at 350 degrees.

Leave a Comment

Poor Man’s Egg Salad

Dana and I used to have this for lunch all the time when we were co-workers. It’s probably just plain egg salad, but we thought we invented something special – I don’t know, I’ve never made the real thing. I’m eating it right now, it’s yummy.

Ingredients
1-2 Hard Boiled Eggs
Mayonnaise
Salt & Pepper

Directions
Chop up egg add salt, pepper and mayonnaise to taste. Mix. Slap it on bread, a bagel, crackers, whatever you have on hand.

Comments (3)

Cabbage Soup

Yeah, I know, “Cabbage SOUP? Where’s the cabbage and noodles recipe?” Soon, I promise. I’m going to blame this on Doug because he wants to post his version. So, this soup I made yesterday was seriously good and even better for lunch today. I made up the recipe all by myself too.

Ingredients
1 tbs olive oil
1 cup onion diced
1 clove garlic
28 oz can diced tomatoes 
15 oz can tomato sauce
6 cups water
6 bouillon cubes (or you could use chicken stock in place of this and the H2O, I didn’t have any on hand) 
1 1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp black pepper
2 bay leaves
1 small head cabbage chopped 

Directions
Sauté onion and garlic. Add all other ingredients except cabbage. Bring to a boil. Add cabbage. Simmer until cabbage is well cooked (probably an hour or so?? I didn’t time it). Again, this is a really big pot. It’s the way I cook, sorry. I did freeze some, I’ll report back if it turns out okay.

Leave a Comment

Corn Drop Biscuits

I made this one up too. It goes really well with the cabbage soup and it’s super easy (or souper easy, I’m so funny).

Ingredients
2 1/2 cups bisquick
1/4 tsp black pepper
1 15 oz can corn with juice

Optional
1/2 cup shredded cheddar cheese ( I haven’t tried this so I can’t take responsibility if it doesn’t work out, but I think it would be really good) 

Directions
Mix all ingredients. Drop spoonfulls on a lightly greased baking sheet (I have a large cookie scoop which makes this super duper fast). Bake at 450 for about 15 minutes or until brown on top.

Leave a Comment

Older Posts »