Contributed by Pam Ingredients: 4-5 large green peppers 1 lb hamburger 1/4 tsp cumin 1 cup cooked rice 1/4 cup chili sauce 2 (16 oz) cans tomato sauce 2 cups mozzarella cheese In a large saucepan, parboil peppers for 5 minutes. In large bowl, mix together hamburger, cumin, rice, chili sauce, and salt/pepper (to taste). Put peppers in cake pan or baking dish. Fill with stuffing; pour tomato sauce over top. Top with mozzarella. Cover with foil. Cook for 45 minutes at 400 degrees. Continue reading Stuffed Green Peppers

We were a little skeptical about peanut butter with salsa, but it REALLY tastes good! It’s also very quick, which is a plus. Ingredients: 1 lb boneless, skinless chicken breast Non-stick spray 1 medium green bell pepper (or sweet red pepper) 1/2 cup salsa 1 Tbsp peanut butter 1 Tbsp light soy sauce 1 tsp finely shredded ginger root 1 tsp minced garlic 1/4 cup coarsely chopped, unsalted peanuts Cooked white rice Rinse chicken and pat dry. Cut into bite-size pieces. Spray large skillet with cooking spray. Place over medium high heat. Add chicken and pepper to hot skillet. Cook … Continue reading Spicy Peanut Chicken

From: Betty Crocker’s New Cookbook For those nights when you’re looking for a nice, but easy, meal–this is a good way to go! Ingredients: 1 1/2 lb uncooked fresh or frozen (thawed) medium shrimp in their shells 2 Tbsp olive oil 2 Tbsp thinly sliced green onions 1 Tbsp chopped fresh OR 1 1/2 tsp dried basil leaves 1 Tbsp chopped fresh parsley 2 Tbsp lemon juice 1/4 tsp salt 2 cloves garlic, finely chopped (at least- we usually add extra) Grated parmesan cheese, if desired Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash … Continue reading Shrimp Scampi

From: Paul Prudhomme’s Louisiana Kitchen This is another awesome recipe from Paul Prudhomme. Lots of butter makes it incredibly rich! Ingredients: 1 3/4 lbs. medium shrimp with heads and shells (or 1 lb with shells and no heads) 6 Tbsp shrimp stock (see “Seafood Dirty Rice” for recipe) 3/8 lb (1 1/2 sticks) unsalted butter, divided 1/4 cup very finely chopped green onions 3/4 tsp salt 1/2 tsp minced garlic 1/2 tsp ground red pepper (preferably cayenne) 1/4 tsp white pepper 1/4 tsp black pepper 1/4 tsp dried thyme 1/8 tsp dried oregano 1/2 lb. mushrooms, cut into 1/4-inch thick … Continue reading Shrimp Diane

From: Miss Patti’s Cook Book This is a very easy and tasty recipe. It makes its own gravy, which is wonderful with the meat, potatoes, and with bread. Ingredients: Any size pot roast, chuck roast, etc. (not too lean) 1 pkg. Lipton Onion Soup mix 10.25 oz can cream of mushroom soup, undiluted 1-2 cups sliced mushrooms 1/2 tsp black pepper Place roast on large piece of aluminum foil. Sprinkle with pepper, spread with mushroom soup. Evenly spread sliced mushrooms and onion soup mix on top of mushroom soup, then seal foil tightly and place in shallow baking pan. Bake … Continue reading Secret Weapon

From: Chef Paul Prudhomme’s Louisiana Kitchen This is a fairly involved dish but it is the MOTHER of all Cajun recipes!!! We can’t even begin to describe how tasty it is! If you want to impress someone who loves Cajun/Creole cooking, this is a good dish to try. Ingredients: 1 3/4 lbs. small shrimp, with the heads and tails (see note**) 2 Tbsp unsalted butter 1 Tbsp vegetable oil 1/2 cup canned tomato sauce 3 Tbsp very finely chopped onions 2 1/2 Tbsp very finely chopped green bell peppers 2 Tbsp very finely chopped celery 1 tsp minced garlic 1 … Continue reading Seafood Dirty Rice

Comes from The International Sampler Cookbook; serve with spatzle Ingredients: 6 pork loin cutlets (or substitute 2 butterfly pork chops) 1/4 cup flour 1 tsp seasoned salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp milk 3/4 cup dry breadcrumbs 1 tsp paprika 3 Tbsp shortening 3/4 cup chicken broth 1 Tbsp flour 1/4 tsp dill weed 1/2 cup sour cream Pound pork to 1/4 inch thickness; slash edges. Coat with mixture of 1/4 cup flour, seasoned salt, and pepper. Combine egg and milk in bowl. Mix breadcrumbs and paprika in a bowl. Dip cutlets into egg mixture, then in … Continue reading Schnitzel

From: Pillsbury Best of the Bake-Off YUM! Ingredients: 1 (8 oz) can refrigerated crescent dinner rolls 2 Tbsp finely chopped green onions 6 oz brie cheese, rind removed, cubed 1 1/2 cups chopped cooked chicken breast 1 egg, beaten 1 tsp crushed dried rosemary leaves 1 Tbsp grated parmesan cheese Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of chopped green onions onto the center of each rectangle; top with 1/4 cheese cubes. Top each with 1/4 of chicken, pressing into cheese. Fold short ends over chicken, overlapping slightly. Fold open … Continue reading Rosemary Chicken and Brie en Croute

Our specialty! We modified this recipe from one that came with a deep dish, Chicago-style pan that Pam, Paula, and Angie gave Brendan before he moved to Purdue. Toppings: 1 (14.5 oz) can diced tomatoes, drained 3-4 large cloves garlic, minced/crushed 1 Tbsp sugar 1 tsp Tabasco 1-1 1/2 cup sliced mushrooms 1/4 tsp rosemary, crushed 1 tsp basil 1 tsp oregano 1/8 to 1/4 tsp cayenne pepper 1/2 lb. hamburger 1/4 tsp seasoned salt 1/8 tsp onion powder 1/4 tsp garlic powder 1/2 tsp basil 1/2 tsp oregano 1 tsp Tabasco 1/8 tsp cayenne 1/8 tsp black pepper 3 … Continue reading Rachel and Brendan’s Pizza