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Chile Con Carne
Chile Con Carne (8)
2 tbsp fat 3 cups tomatoes
1 lb chopped beef 2 cups cooked kidney beans
1 onion sliced 1 cup cooked spaghetti
1 green pepper or rice
3/4 teaspoon salt
1 teaspoon chile powder
Method:
1) Melt fat in large heavy frying pan
2) add beef and cook until
partially brown. (add onion with beef)
Back:
3) Remove seeds of green pepper and cut
into small pieces and add it to the
3 cups of tomatoes, beans, spaghetti:
4) cook 5 min
5) add meat and onion mixture to veg.
6) season with salt and chile
powder
7) cook for 10 min and serve
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# Chile Con Carne
## Ingredients
- 2 Tbsp fat
- 1 lb chopped beef
- 1 onion, sliced
- 1 green pepper
- 3 cups tomatoes
- 2 cups cooked kidney beans
- 1 cup cooked spaghetti or rice
- 3/4 tsp salt
- 1 tsp chile powder
## Instructions
1. Melt fat in large heavy frying pan.
2. Add beef and onion and cook until partially brown.
3. Remove seeds of green pepper and cut into small pieces; add to the 3 cups of tomatoes, beans, and spaghetti.
4. Cook 5 minutes.
5. Add meat and onion mixture to vegetable mixture.
6. Season with salt and chile powder.
7. Cook for 10 minutes and serve. -
Layered Vegetable-Cheese Bake
Eggplant, onion, pepper, mushroom, Tomato bake
LAYERED VEGETABLE-
CHEESE BAKE
1 tablespoon
vegetable oil
1 large onion,
coarsely chopped
1 large green
pepper, seeded,
cut into 1-inch
squares
1 small eggplant,
pared, cut into
1-inch cubes
1/2 pound fresh
mushrooms,
sliced.
1 large tomato,
chopped
1 teaspoon salt
3/4 teaspoon dried
leaf thyme
1/8 teaspoon pepper
1 cup packaged
herb seasoned
stuffing mix
2 cups (8 ounces)
shredded Swiss
cheese, divided
In a large skillet, heat oil
over medium heat. Add on-
ion and green pepper;
saute 3 minutes. Add egg-
plant, mushrooms; saute 3
minutes, stirring constant-
ly. Add tomato, salt, thyme
and pepper; cook 1 minute.
Spread stuffing mix over
bottom of buttered 2-quart
casserole. Layer half the
vegetable mixture and 1
cup shredded cheese over
the stuffing mix. Top with
remaining vegetables.
Bake in a 350-degree
oven 30 minutes. Sprinkle
with remaining cheese,
bake, uncovered, 10 min-
utes longer or until cheese
melts. Yields 6 side dish
servings, 4 main dish.
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# Layered Vegetable-Cheese Bake
*Eggplant, Onion, Pepper, Mushroom, Tomato Bake*
## Ingredients
- 1 Tbsp vegetable oil
- 1 large onion, coarsely chopped
- 1 large green pepper, seeded, cut into 1-inch squares
- 1 small eggplant, pared, cut into 1-inch cubes
- 1/2 pound fresh mushrooms, sliced
- 1 large tomato, chopped
- 1 tsp salt
- 3/4 tsp dried leaf thyme
- 1/8 tsp pepper
- 1 cup packaged herb seasoned stuffing mix
- 2 cups (8 ounces) shredded Swiss cheese, divided
## Instructions
1. In a large skillet, heat oil over medium heat. Add onion and green pepper; sauté 3 minutes.
2. Add eggplant and mushrooms; sauté 3 minutes, stirring constantly.
3. Add tomato, salt, thyme, and pepper; cook 1 minute.
4. Spread stuffing mix over the bottom of a buttered 2-quart casserole.
5. Layer half the vegetable mixture and 1 cup shredded cheese over the stuffing mix.
6. Top with remaining vegetables.
7. Bake in a 350-degree oven for 30 minutes.
8. Sprinkle with remaining cheese; bake, uncovered, 10 minutes longer or until cheese melts.
9. Yields 6 side dish servings, 4 main dish. -
Fresh Vegetable Medley
FRESH VEGETABLE MEDLEY
2 tablespoons butter or margarine
1 large onion, sliced
1 large green pepper, cut in strips
2 pounds zucchini, sliced
3 large ripe tomatoes, quartered
2 teaspoons salt
1 teaspoon basil
1 teaspoon oregano
½ teaspoon pepper
In a 10-inch skillet, melt butter over
medium heat. Add onion and green pepper
and saute until tender. Add zucchini, to-
matoes, salt, basil, oregano and pepper;
toss gently; cover. Continue cooking over
medium heat until steam appears around
lid, turn heat to low and cook all the
vegetables a total of 10 to 15 minutes,
depending on preference.
Remove cover and continue cooking un-
til vegetables are tender and most of the
liquid evaporates, about 5 minutes. Yields
4 to 6 servings.
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# Fresh Vegetable Medley
## Ingredients
- 2 tablespoons butter or margarine
- 1 large onion, sliced
- 1 large green pepper, cut in strips
- 2 pounds zucchini, sliced
- 3 large ripe tomatoes, quartered
- 2 tsp salt
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp pepper
## Instructions
1. In a 10-inch skillet, melt butter over medium heat.
2. Add onion and green pepper and sauté until tender.
3. Add zucchini, tomatoes, salt, basil, oregano, and pepper; toss gently; cover.
4. Continue cooking over medium heat until steam appears around lid, then turn heat to low and cook all the vegetables a total of 10 to 15 minutes, depending on preference.
5. Remove cover and continue cooking until vegetables are tender and most of the liquid evaporates, about 5 minutes.
6. Yields 4 to 6 servings. -
Savory Noodles
Savory Noodles.
1/2 pound noodles 3 tablespns butter
1 minced green pepper salt pepper
1/4 pound peeled diced
fresh mushroom.
Cook noodles in boiling water until tender. and
drain. Saute green pepper and mushrooms in
butter until soft about 3 minutes. add the
noodles and seasoning and serve.
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# Savory Noodles
## Ingredients
- 1/2 pound noodles
- 1 minced green pepper
- 1/4 pound peeled, diced fresh mushrooms
- 3 tablespoons butter
- Salt and pepper
## Instructions
1. Cook noodles in boiling water until tender and drain.
2. Sauté green pepper and mushrooms in butter until soft, about 3 minutes.
3. Add the noodles and seasoning and serve. -
Maine Cabbage Salad
Maine Cabbage Salad
Mar 18, 1941
Inane
1 small cabbage (new)
2 or 3 carrot
½ green pepper
good amount salad dressing
Chop every thing rather fine
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# Maine Cabbage Salad
*Mar 18, 1941*
## Ingredients
- 1 small cabbage (new)
- 2 or 3 carrots
- 1/2 green pepper
- Good amount salad dressing
## Instructions
1. Chop everything rather fine. -
Chicken Jambalaya
CHICKEN JAMBALAYA
*"This is a great dish to serve at parties,"*
*relates Lynn Desjardins of Atkinson,*
*New Hampshire. "It's just as good as, if*
*not tastier than, the high-fat version.*
*And it reheats well."*
3/4 pound boneless skinless
chicken breasts, cubed
3 cups reduced-sodium
chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked
turkey sausage, diced
1/2 cup thinly sliced celery with
leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or
Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces)
no-salt-added diced
tomatoes, undrained
In a large nonstick skillet lightly coated
with nonstick cooking spray, saute chick-
en for 2-3 minutes. Stir in the next 10
ingredients. Bring to a boil. Reduce heat;
cover and simmer for 50-60 minutes. Stir
in tomatoes; cover and simmer 10 min-
utes longer or until liquid is absorbed
and rice is tender. Remove from the
heat; let stand for 5 minutes. Discard bay
leaf. Yield: 6 servings.
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# Chicken Jambalaya
## Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups uncooked brown rice
- 4 ounces reduced-fat smoked turkey sausage, diced
- 1/2 cup thinly sliced celery with leaves
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 to 3 tsp Cajun or Creole seasoning
- 1 to 2 garlic cloves, minced
- 1/8 tsp hot pepper sauce
- 1 bay leaf
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
## Instructions
1. In a large nonstick skillet lightly coated with nonstick cooking spray, saute chicken for 2–3 minutes.
2. Stir in the next 10 ingredients. Bring to a boil.
3. Reduce heat; cover and simmer for 50–60 minutes.
4. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender.
5. Remove from the heat; let stand for 5 minutes.
6. Discard bay leaf.
Yield: 6 servings. -
Stuffed Peppers
Stuffed Peppers
4 halves green pepper (Parboil
1/2 lb. raw ground beef 5 mins.)
1/2 cup cooked rice
salt - pepper
chopped or instant onion
1 can tomatoe sauce
Use half can in mixture - pour
remaining sauce over peppers.
Bake 350 - 45 mins. with top on
Take top off & bake 15 mins. more
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# Stuffed Peppers
## Ingredients
- 4 halves green pepper (parboiled 5 mins.)
- 1/2 lb. raw ground beef
- 1/2 cup cooked rice
- Salt and pepper
- Chopped or instant onion
- 1 can tomato sauce
## Instructions
1. Parboil green pepper halves for 5 minutes.
2. Mix together the ground beef, cooked rice, salt, pepper, chopped or instant onion, and half the can of tomato sauce.
3. Stuff the pepper halves with the mixture.
4. Pour the remaining tomato sauce over the stuffed peppers.
5. Bake at 350°F for 45 minutes with the top on.
6. Remove the top and bake for 15 minutes more.