about 6 cups cooked rice
8 medium green peppers
1 large onion, diced
2 pounds of ground beef
1 can condensed tomato soup (do not add water)
1/2 to 1 can tomato sauce
1 can diced tomatoes (drain and discard juice)
1/2 TBS salt
2 tsp Worcestershire sauce
Cook rice. Remove tops and seeds from peppers and cut in half lengthwise. Cook peppers in boiling salt water about 5 minutes. Drain and cool slightly. Place 12 halved peppers in a shallow baking dish (spray with Pam) and generously salt each pepper. Dice remaining 2 peppers
In a large pan, brown ground beef. Add onions and cook until transparent. Stir in condensed soup, tomato sauce, tomatoes, Worcestershire sauce, diced peppers, salt and pepper. Add about 6 cups rice and blend well. Stuff each 1/2 pepper with rice mixture. Fill the spaces between the stuffed peppers with extra rice mixture. Cover with foil and bake at 375 degrees for 30 minutes. Add grated cheese last few minutes. Serve with ketchup.
bacon half way, cut each slice into thirds and set aside.
casing from sausage, cook until crumbly and brown. Set aside to cool.
garlic, all the cheeses and the cooled sausage and mix well.
gloves, remove the stem from each jalapeno, leaving the top intact, and slice
each jalapeno length-wise. Remove the seeds and membrane from each one.
stuff each jalapeno with the cheese/meat mixture (tip: stuff to slightly above
the sides of the pepper because some settling will occur but not too full or it
will run over the sides.) and place one piece of bacon on top of each pepper.
Lay on a sheet of tin foil.
6. Grill over
high heat until cheese is bubbly and pepper bottoms start to turn brown/black. They
will be super hot so allow to cool before eating.
This makes 12
poppers so for a big crowd we usually multiply it by 2 or 3.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate
frosting. You can also search the Internet for chocolate icing recipes.)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
2/3 cup butter
2/3 cup coco
4 cups powder sugar
3 tsp vanilla
4 TBS milk
DIRECTIONS Brownies: Melt margarine and mix in cocoa. Allow to
cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add
nuts. Pour batter into a greased 13 by 18 inch jelly roll baking pan. Bake at
350 degrees for 25 minutes.
Icing: Prepare mint icing: Soften margarine. Add
salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint
extract and food coloring. Mix. Add milk gradually until the consistency is a
little thinner than cake frosting.
Spread mint icing over brownies. Place brownies in the freezer for a short time
to stiffen the icing. Remove from the freezer and carefully add a layer of
MAKES ONE 13 BY-18 PAN OF BROWNIES. PREP AND COOK: 90 min. COOL: 1 hr.
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