Stuffed Green Peppers
1 (8 oz.) can tomato sauce
1/2 lb. ground beef
1 cup dry bread crumbs or crackers
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped onion
4 large green peppers
1 cup boiling water
Mix first 6 ingredients. Cut thin slice from stem of each green
pepper; wash and clean out seeds. Cook in boiling water for 5
minutes and drain. Stuff peppers lightly with meat mixture.
Stand upright in small baking dish. Bake, covered for 45 minutes
at 350 degrees. Uncover and bake 15 minutes longer.
Servings: 4 to 6
Mary Katherine Reavis
Broyhill Breakfast Casserole
1 lb. bulk sausage
6 eggs
2 cups milk
6 slices bread, cubed
1/2 tsp. salt (or less)
1 tsp. dry mustard
1 cup cheddar cheese, grated
Cook sausage over low heat until almost done. Stir to keep
crumbly consistency. Drain and set aside. Beat eggs well; add
bread, milk, salt and mustard. Pour over sausage which has
been put into a buttered 9" or 10" square baking dish. Bake 45
minutes at 350 degrees or less. Let set a few minutes before cutting.
This dish can be prepared the night before and baked just
before serving.
Margaret Jo Brock