Archive for the ‘Vegitarian’ Category

Baked Stuffed Peppers

11 January, 2008

1/2 c Long-grain brown rice

1 x Salt

4 x large sweet red or green peppers,

3 TB Butter or margarine

1 x Medium onion, chopped

1/2 c Finely diced celery

1/2 c Sunflower seeds

1/4 c Minced parsley

2 ea. Eggs, slightly beaten

1/4 tsp Dried oregano leaves, crumble

1/4 c 4 oz. chopped green Chile’s

1 x Black pepper

1/2 c Shred. Sharp Cheddar cheese

Instructions

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.

Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish.

Melt butter in small skillet. Add onion, celery, and sunflower seeds. Sauté until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs, oregano, Chile’s, black pepper, and salt to taste.

Fill peppers with mixture. Sprinkle cheese on top.

Put about 1/3-cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes.

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Mexican Refried Beans

11 January, 2008

 These are so easy, inexpensive and delicious that you’ll never want to use refried beans out of the can again.   1 -16 oz package dried pinto beans
5 1/2 cups water
2 peeled garlic cloves
1 chunk peeled white onion
1 3/4 tsp. salt
1/4 cup vegetable oil

In a large kettle, combine dried beans, water, garlic cloves, chunk of onion and salt. Cover, bring to a boil and simmer for 2-3 hours until beans are soft. Add 1/4 cup vegetable oil (optional but I use bacon grease) and mash bean mixture with a masher. Add more salt to taste if desired. Beans are ready to eat plain or added to burritos, etc. Place leftovers in a covered container and refrigerate. Reheat in microwave or in a saucepan on low heat. Makes about 3 quarts.

Kim’s Cheese and Onion Enchiladas

11 January, 2008
I just did this one-day and they have become Dh’s favorite! Even better than his mom’s or his favorite Mexican Restaurant! Serve this with Refried Beans, Mexican Rice, and Sopapillas for a delicious meal!

1~ 10 oz can Old El Paso Medium Enchilada Sauce

1 ~ 10 oz can Old El Paso Mild Enchilada Sauce

1 small yellow onion chopped fine

1 ~ lrg Colby Cheese Shredded

Enough Crisco oil to cover bottom of skillet

10-12 Thick Corn Tortillas (6-7 inch diameter)

Spray bottom and sides of 9 x 13 baking dish with Pam

Mix Enchilada Sauces together and spoon a thin coating on the bottom of your pan.

Heat oil in skillet and drag corn tortillas through (just enough to soften them up some)

To each tortilla add your shredded cheese and onions

Roll like burrito place in pan seam side down.

Cover with remaining cheese and onions and another thin layer of enchilada sauce.

Let bake at 350 until cheese has melted about 15 minutes