Friday, October 29, 2010

Recipes we enjoyed this week at Calico Acres Farm


10  large square  Bell peppers, gutted, save the tops, blanche for 3 minutes  and remove from boiling salted water, set aside
16 cups of cooked rice ( we like Jasmine)
4 large cans of tomato sauce
4 large cans of diced tomatos
2-3 # of lean ground beef of turkey
2 large onions, diced
Chili powder about 3 tablespoons
Garlic powder  about 3 tablespoons
cumin about 1 tablespoon
salt  and fresh ground pepper
4-6 cups of V-8 vegetable juice
Brown the meat  with the onions, drain off the fat.
Mix rice tomatos, rice and meat together in a large pot
stir in spices. These are so individual I only make guidelines, I often add more as I test taste
Grease or spray with no-stick spray  a large roasting pan.  Place peppers in the roasting pan, Fill   prepared peppers with rice  meat -tomato mixture, spoon the remainder over the peppers and even out in the pan.  Plae pepper tops  on top of the rice stuffed peppers.Cover  and bake for 2 hours at 300 degrees.  IF your pepper stuffing gets too dry  or you want them a bit juicier,  pour the V-8 juice over the peppers and rice mixture during the last 30 minutes.  Serve with home made bread or corn bread,   Makes about 20 servings. I usually cut the peppers  into  halves when I serve the meal for more pepper servings with the  stuffing. Stuffing is great leftover as the pepper flavor simmers into the stuffing


6 chicken breasts, stewed  Save the stock and into it add:
1 pkg  frozen seasoning mix  veggies ( this is a cheat thing. The peppers, celery and onion are precut)  You can cut your own veggies  to total 2 cups and simmer in  chicken stock till tender.
3 large cans of Cream of Mushroom soup
1- 4 oz  ajr of diced pimientos, drained,
6 oz can mushrooms
4cups plain yogurt
3 #  thin spaghetti, cooked an drained
salt and pepper to taste
4 -6 cups  of shredded cheese

Cube the chicken, mix together in a large bowl or pot with the soup, yogurt , veggies and chicken stock, pimientos and mushrooms . Pour this mixture and spaghetti into 3 9x13  pans or  1  three-cake mix  sized pan. Stir and dmix together thoroughly.  Top tetrazzini with shredded cheese and bake for 1 hour at 350 degrees.
About 20 servings  and leftovers are delicious hot or cold!!!

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