rice

Stuffed Peppers

Mother’s Day is right around the corner.  I am very blessed to still have my Mom with me.  I know this is a very nostalgic time for many of you.  Many of you no longer have your Mom.  Some of you may have even lost your Mom this last year.  I’ll bet you have fond memories of a special meal your Mom used to make for your family.  Stuffed Peppers is a meal I will always remember my Mom making.  The peppers were always fresh from our garden.  Nothing I make can compare with Mom’s Stuffed Peppers.  I don’t think Mom used a recipe.  She just knew what to add to the mix.  Here is my rendition.  I hope you enjoy it.  Make sure to give Mom some extra love this week.

Stuffed Peppers

10 fresh peppers, tops cut off, inside seeds cleaned out (sweet peppers, hot peppers medium hot peppers, red peppers, orange peppers, green peppers–you choose)

3 pounds of extra lean ground beef (Available at your local meat market)

1 package Checkerboard Meatloaf Mix (Available at your local butcher shop

1 package Fant Stuffed Pepper mix (Available at your local meat market)

3/4 cup rice

1 cup of water

2 cans of Pureed Tomatoes

Preheat the oven to 350 degrees.

Mix everything except the Pureed Tomatoes and peppers in a large bowl. When everything is thoroughly mixed, stuff the peppers and place them in the bottom of a large roaster pan or baking dish that has a cover. Pour the Pureed Tomatoes over the stuffed peppers. Cover and bake for about 3 hours.

Boil and mash about 4 pounds of potatoes.

Dip the potatoes on the plate, cover with the stuffed pepper and sauce. You will thoroughly enjoy this.

Until next time…From our Butcher Block to your Table.

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Original Chex Party Mix

I know Christmas is fast approaching because I have pulled my Chex Party Mix recipe Mauri-1out of my recipe box.  It is not just any recipe–It is cut from a box of chex, and is older than I care to admit.  I don’t like reading the Chex boxes that claim they have the “Original” recipe, but then they have ingredients like garlic bagel chips.  Where did that come from?  Garlic bagel chips weren’t even invented when The Original Chex recipe was first published.  Enough said.  You can make any version of the Chex recipe you want, just don’t call it the “Original” version.  I get a little testy about this.  Now that I have commited this recipe to my blog, I don’t have to worry about losing the truly “Original” recipe.

Original Chex Party Mix Recipe

4 Tablespoons of Butter

3 teaspoons seasoned salt

4 1/2 Tablespoons Worchestershire sauce

8 cups of your favorite Chex brand cereals (Corn, Rice, Wheat)

1 cup mixed nuts (I confess, I use cashews)

1 cup stick pretzels or mini pretzel twists

Preheat oven to 250 degrees.  Melt butter in an open roasting pan.  Stir in seasoned salt and Worchestershire sauce.  Add cereal, nuts and pretzels, and stir until all pieces are evenly coated.  Bake 1 hour, stirring every 15 minutes.  Spread on absorbent paper to cool.  Store in an airtight container.  (I use Ziplock freezer bags)

This is a very easy recipe to double and cook 2 batches in the oven at one time.  Make sure you use 2 separate roaster pans.

Hope you enjoy this.  Until next time… From our Butcher Block to your Table.

 

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Stuffed Pepper Soup (Among Other Things)

I told you I would let you know what I did with the leftovers.  I did not want to leave you in suspense.  Also, on a night like this, you may not have anything better to do than read my blog so I thought I would blog while I had a captive audience.  The Butcher and I each ate a stuffed pepper.  I am not telling you how much of the mashed potatoes we ate.  Use your imagination.  After all, we worked up quite an appetite raking up the leaves.  I heated up 2 more peppers for dinner, and 6 stuffed peppers with sauce are in the freezer waiting to be heated up on a night when the Butcher’s Wife doesn’t feel like cooking.

I had some left over ground meat mixture (from the stuffed peppers–see previous post).  Since the weather took a nosedive, I decided to come up with a soup recipe using the ground meat mixture.  I was a little concerned because my meat mixture contained uncooked rice and I wasn’t sure how that would fare.  You have to be a little creative and courageous when you are going into unchartered waters.  I went full steam ahead with my “Stuffed Pepper Soup”.  It really turned out good.  Wait until you see my “secret” ingredient.  It really makes the soup special.

Stuffed Pepper Soup

3/4 pound of stuffed pepper meat mixture

2 peppers cut into 1 inch chunks

1 can Food Club Pizza Sauce (one of my staples)

2 cans of tomato soup

Preheat the oven to 350 degrees.  Roll the meat mixture into small meatballs and place on the bottom of a roasting pan (uncooked).  Put the peppers, pizza sauce and tomato soup on top of the meatballs.  Cover and cook for 3 hours.

The Butcher and I were eating our soup.  I suddenly remembered the left over mashed potatoes in the refrigerator.  I had a brainstorm.  I asked the Butcher how he would like to have some mashed potatoes whisked into his soup.  He was very excited about the prospect.  I got out the mashed potatoes and put them into the soup.  It was a marriage made in heaven.  (Just like the Butcher and I)  What a great “secret” ingredient for your soup, and a great way to use up the leftover mashed potatoes.

Enough blogging for one night.  Until the next time, From our Butcher Block to your Table.

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Danny is my inspiration

Tonight’s blog was inspired by Danny (http://dannyskitchen.me/).  I always love to read Danny’s blogs.  His recipes are amazing.  He always cooks with items he has on hand.  He was recently mentioned on Dr. Oz’s show.  Danny had made an incredible recipe.  He said he went to his refrigerator to see what was available, and he had 2 lobsters in the fridge.  Now, Danny, I would never have 2 lobsters just hanging around in my refrigerator.  I might have filet mignon.  After all, I am married to a butcher and not a fisherman.

I wanted to make soup tonight, and I wanted to use what I had on hand.  I went into the freezer, and I found about 20 oz. of mild Italian sausage I had cooked with onions, green peppers and covered with pizza sauce.  I pulled that out of the freezer.  I went out and raked leaves for a couple of hours.  My life is not always super exciting.  When I came back in the sausage/peppers/onions/pizza sauce was thawing.  I mixed up 5 cups of chicken broth from a soup starter kit I keep in my cabinet.  (1 teaspoons of soup starter for 1 cup of boiling water)  I let that simmer.  I could imagine this soup with rice; However, I had some crinkly little noodles that I have been wanting to try, so about 20 minutes before time to serve I put about 8 oz. of noodles in the soup, and let them simmer.  It was very good.  Probably would have been better with lobster in it, but I didn’t have Danny’s resources.

I challenge you to go into your freezer or refrigerator and see what you can make for dinner without making a run to the store.  Let me know your results.  I can’t wait to see your inspirations.

Until next time, From our Butcher Block to your Table.

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