#451 - Stuffed Peppers

(by Shirley McNevich)

2 1/2 pounds hamburger OR ground chuck
1 cup Minute Rice
1 chopped medium onion
1 tsp. salt
1/2 tsp. pepper
5 whole peppers (red or green)
pasta sauce
1 small bag shredded mozzarella cheese

Wash peppers, cut in half horizontally and remove seeds. In boiling water, cook the peppers 5-10 minutes until they begin to soften. Rinse the peppers with cold water and place them open side down on paper towels to drain. In a bowl, add meat, raw rice, chopped onion, salt and pepper--use your hands to mix well. Stuff each pepper with the meat mixture. Place peppers in a baking dish (meat side up). Pour some pasta sauce over the tops of the meat on the peppers. Bake at 350 degrees for 1 1/2 to 2 hours. When they're almost done, remove from oven, sprinkle tops with shredded mozzarella cheese and return to oven until cheese is melted.

#370 - Mexican Casserole

(by Shirley McNevich)

1 lb. lean ground beef
salt and pepper to taste
1 tsp. chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup mayo
2 TBSP chopped onion
2 cups Bisquick
1/2 cup water
3 medium thinly sliced tomatoes
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper

Preheat oven to 375 degrees. Grease a 13 x 9 x 2" baking dish. Brown the ground beef in a large skillet, then drain off the excess fat--season to your taste with salt and pepper and set aside. In a small bowl mix together the cheese, sour cream, mayonnaise and onion--set aside. Stir the Bisquick and water together until a soft dough forms. With floured fingers, pat the dough into the prepared baking dish, pressing the dough 1/2" up the sides of the pan. Layer the browned ground beef, tomato slices, green pepper, red pepper, and yellow pepper over the dough layer. Spoon the sour cream and cheese mixture evenly over the top of the casserole. Bake, uncovered 25-30 minutes or until the edges of the dough are light brown. Cool 5 minutes before cutting and serving.

#338 - Spinach Dip

(by Shirley McNevich)

2 pounds pepperjack cheese
2 cups half-and-half cream
1 large diced tomato
1 diced onion
1/2 cup diced red bell pepper
3 cups fresh spinach, rinsed and chopped

Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell peppers and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

#337 - Nacho Dip

(by Shirley McNevich)

1 - 8oz. package softened Philly cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup shrimp cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red pepper
3/4 cup diced green pepper
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 thinly sliced cucumber

In a mixer, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving. Serve with nacho chips.

#323 - Stuffed Chicken Breasts

(by Shirley McNevich)

5 TBSP zesty Italian dressing
1/2 of a medium red pepper, finely chopped
1/2 of a small zucchini, finely chopped
1/2 of a small onion, finely chopped
3/4 cup water
1 - 6oz. package Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves, (pounded with a tenderizer to 1/4 inch thickness)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat 3 TBSP of the Italian dressing in large skillet on medium heat. Add chopped peppers, zucchini and onions--cook until tender, stirring occasionally. Add the water and bring to boil. Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes and set aside. Place the chicken breasts on a large cutting board and spread evenly with the stuffing mixture. Sprinkle the tops of each with 1/2 cup of the cheese. Starting at one of the short ends, tightly roll up each chicken piece and place seam side down in a 13 x 9 x 2 baking dish. Drizzle evenly with the remaining 2 TBSP Italian dressing. Bake 30 minutes--remove from oven and sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked.