Saturday, September 13, 2008

"Unstuffed" Peppers

1.25 - 1.33 lbs good grade ground sirloin (Or ground round, or "extra lean" ground beef. Should be 15% fat or less listed on the label.)

1 large onion, chopped
2 cloves garlic
1 large green pepper, seeded & cut into 1/2 inch pieces


1 jar Classico Tomato & Basil Pasta Sauce
1 can petite diced tomatoes

1 c. long grain white rice
2.5 c. water

Brown ground beef in skillet over medium heat, turning & breaking up often. When meat is just about done, add chopped onion & garlic; cook until onion starts to become translucent. Add green pepper, blending well.

Add seasonings to taste. I use the "shake 1-2 tsp" of each. Blend into meat/veggie mixture.

Add tomatoes with juice & jar of sauce. Stir well; reduce heat to low simmer & cook, covered for 30 minutes, stirring occasionally.

While the sauce simmers, prepare rice. Combine rice & water in large saucepan. Bring to a boil over medium heat. Immediately reduce heat to simmer, cover & cook 14-18 minutes until all liquid is absorbed.

Stir rice into sauce. Simmer 10-15 minutes, stirring occasionally.

Sunday, September 7, 2008

Cranberry Bread

2 c. unbleached flour
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. sugar

1 egg, beaten
2 TBS butter, melted
1/2 c. orange juice
2 TBS hot water

3/4 c. walnuts, broken into small pieces
1 c. cranberries, chopped
1 TBS fresh grated orange peel

Preheat oven to 325. Grease large loaf pan.

In large mixer bowl, blend dry ingredients. Add egg, butter, orange juice an hot water. Mix until moistened. Gently fold in nuts, cranberries and orange peel.

Pour evenly into loaf pan, smoothing if necessary. Bake for 45 - 50 minutes until light golden and tester inserted in center comes out clean.

Russian Teacakes

1 c. butter, softened
1/2 c. powdered sugar
1 tsp. vanilla
2 & 1/4 c. unbleached flour
3/4 c. toasted hazelnuts, ground

powdered sugar

Cream butter in large mixing bowl until light. Gradually add 1/2 c. powdered sugar and beat until fluffy. Add vanilla; mix well. Mix flour into butter mixture in three batches. Stir in hazelnuts.

Form into ball; wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 12 hours.

Preheat oven to 400.

Form dough into 1 inch balls and place on ungreased cookie sheet, spaced 1 inch apart. Bake until just firm to the touch, 10 - 12 minutes; edges should just be beginning to turn light brown. Do not over bake. Transfer to rack to cool slightly. Roll cookies in powdered sugar until completely covered. Cool completely. Roll in powdered sugar again.

Store in airtight container. These do not need to be refrigerated, but they taste fabulous if they are!