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1
⁄
2
teaspoon salt
1
⁄
2
teaspoon black pepper
1 28-ounce can tomato sauce
1
⁄
2
teaspoon garlic powder
Combine the ground beef, cooked rice, egg, cheese, parsley, salt, and
1
⁄
4
teaspoon of the black pepper in a large mixing bowl. Cut a very small hole
in the bottom of each pepper. Spoon the meat mixture into the peppers,
dividing evenly; do not pack down. Place stuffed peppers upright in the
slow cooker. Combine the tomato sauce, garlic powder, and the remaining
black pepper in a large mixing bowl or mixing cup. Spoon some of the
sauce over each pepper. Pour the rest into the slow cooker. Cover and cook
on auto. Cook until peppers are fork tender, 6 to 7 hours. Or cook on low
for 7 to 8 hours.
Yield: 6 servings
SWISS STEAK
2 pounds round steak
2 medium green peppers, sliced
1 large onion, sliced
2 15-ounce cans tomatoes, garlic-style
Cut round steak into 4 inch squares. Brown in skillet. Layer half of the round
steak, followed by one-half of green pepper slices and one-half of onion
slices. Pour one can of tomatoes over top. Repeat with remaining
ingredients. Cover and cook on low for 11-12 hours or until meat is tender.
Serve with mashed potatoes.
Yield: 6-8 servings
TAMALE PIE
2 pounds lean ground beef
1 cup chopped onion
1
1
⁄
2
cups yellow corn meal
3 cups milk
2 eggs, beaten
1 cup water
2 packages chili seasoning mix
1 teaspoon salt
2 15-ounce cans diced tomatoes
2 15-ounce cans whole kernel corn, drained
2 2-ounce cans sliced ripe olives, drained
2 cups grated cheddar cheese