Ground Beef Stuffed Peppers II

An Easy and Tasty Entree for Dinnertime. 

My mom made Stuffed Peppers when I was young and this recipe is close to her's.

...and there's just something about the Love that goes into a dish which makes it even better.   

Ingredients:

3 large green or yellow bell peppers

5 cups water, Boiling, Salted

1 lb lean beef, Ground

1/4 cup onion, Chopped, 1 small

1/2 cup celery, Chopped

1 (8 ounce) can tomato sauce

1 teaspoon salt

1/4 teaspoon garlic salt

1 teaspoon Worcestershire sauce

1/2 cup instant rice, Uncooked

1/2 cup water

Directions:

• Heat the oven to 350 degrees F.
• Cut each bell pepper lengthwise in half.
• Wash the insides and outsides of the peppers after removing the seeds and membranes.
• Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
• Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
• Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
• Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
• Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes

Lemon-Orange Chiffon Cake

Just a Spectacular Addition to the Dessert Buffet or for when having guests over fot High Tea.

Ingredients:

2 1/2 cups sifted cake flour

1 1/3 cups sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

5 large eggs, separated

3/4 cup fresh orange juice

3 tablespoons orange zest

1/2 teaspoon cream of tartar

Lemon-Orange Buttercream Frosting (Recipe Follows)

Garnishes: edible flowers, kumquat slices

Preparation:

1. Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
4. Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

Lemon-Orange Buttercream Frosting

Ingredients:

1 cup butter, softened

3 tablespoons orange zest

1 tablespoon lemon zest

1 (32-oz.) package powdered sugar

3 tablespoons fresh lemon juice

5 tablespoons fresh orange juice

1 tablespoon additional fresh orange juice

Preparation:

Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and 5 Tbsp. fresh orange juice, beating at low speed until blended after each addition. Add up to 1 Tbsp. additional fresh orange juice, 1 tsp. at a time, until desired consistency is reached.

Fried Mozzarella Balls

Bite-size mozzarella balls have a crisp outer shell and a perfectly gooey center.

 

  

Makesabout 3 dozen

Active time:25 min

Start to finish:45 min.

Ingredients:

About 5 cups vegetable oil

1 lb drained marinated bocconcini (small mozzarella balls), patted dry

3 large eggs, beaten

1 cup plain fine dry bread crumbs

Heat about 1 1/2 inches oil to 360°F in a 3 1/2- to 4-qt heavy saucepan.

Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)