OPEN LINE ~ Saturday, September 30, 2017
ROASTED ROMA TOMATOES
Cut in half. Fill cookie sheet. Cover with the following combined:
1 cup olive oil
2 tbsp Italian seasoning
1 tsp garlic
Bake for three hours at 300 degrees.
When ready to serve cover with grated cheese.
PEAR SAUCE (Like Applesauce)
Peel and core. Sprinkle with sugar. Let sit overnight so they create their own sauce. Then cook really slowly in a thin sauce. Then put into jars in a thicker sauce. Add cinnamon. Boil jars.
STUFFED GREEN PEPPER SOUP
2 lb ground beef
2 14 oz cans tomato sauce
2 14 oz cans diced tomatoes
2 cans of water
1 medium onion, chopped
2 cups diced bell peppers
2 beef bouillon cubes
1 cup uncooked minute rice
1 tsp salt
½ tsp pepper
¼ cup packed brown sugar
Brown beef and drain. Add all ingredients and cook until peppers are tender. Can add more water if it gets too thick.
1 pound ground beef
1/4 cup chopped onion
3/4 pound red potatoes, cubed (about 2 cups)
1-1/2 cups water
1 celery rib, thinly sliced
3 teaspoons beef bouillon granules
1/2 teaspoon salt
3 tablespoons all-purpose flour
2-1/2 cups 2% milk, divided
1 cup (4 ounces) shredded cheddar cheese
1. In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
2. In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted. Yield: 6 servings.