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Karen's Favorite Recipes
1.) ITALIAN STUFFED PEPPERS - Begin by dicing one medium onion. Put onion in frying pan coated with butter flavored pam. Next add 2 pounds lean hamburg to the frying pan. Fry up the onion and hamburg with some salt and pepper. Next, drain the excess fat out of the pan using a strainer and put back in the frying pan. In a seperate pan, cook up 2 cups of minute rice. Add the rice to the onion/hamburg mixture. You will need approxiamtely 6-7 large or 12-14 very small red, green or yellow bell peppers. Cut out the top of your peppers, remove the seeds and clean out throughly. Next, add your rice/hamgurg to the peppers. In seperate pans... (however many you need to fit the peppers in...), put tomato sauce in the bottom of each pan... (about 2 inches per pan). (I use Ragu traditional.. seems to work best unless you are using a homemade sauce). Stand the peppers upright in the pans... (pans have to be kind of tall to fit the peppers in properly), Next, add some more ragu to the top of the peppers and drip some ragu down the sides of the peppers. Cover the pans TIGHTLY and set stove on high until the ragu starts to bubble... then, lower the temperature to 2-3 on your stove and cook for about 40 minutes. After 40 minutes, add shredded cheese of your choice to the top of each pepper and a bit in the tomato sauce at the bottom of the pans as well. Recover pans and simmer another 5 minutes. (I use Sargento 6 Cheese Italian fancy shredded cheese). Serve and Enjoy!!!
2.) PEANUT BUTTER PIE (this is the recipe for those of you who don't like to bake... it takes about 5 minutes to make with no baking required!) You will need 1 cup powdered sugar, 6oz. regular cream cheese and 2 tablespoons milk. Beat those 3 in a big bowl with a mixer for about 20 seconds. (If you don't own a mixer, you can probably do it without one... just mix by hand swiftly for about a minute). After mixing, blend in 3/4 cup Skippy crunchy Peanut butter and 12oz. regular cool whip. Put all of this in a graham cracker crust and chill in fridge for about 3-4 hours. Serve and Enjoy!!!
3.) BEEF CHUCK BONELESS CHUCK ROAST - In a large pan... put in an approximately 3 pound beef chuck bonless chuck roast with the excess fat on the outside cut off. Add water to the pan until it ALMOST completely covers the roast. Add 6 beef bouyon cubes. Next, add 2 onions... one diced and thrown in the water on the sides of the roast, and one sliced and placed on the top of the roast. Add salt and pepper to the top of the roast. Cook for 4 hours. To make the homemade gravy... Take the roast out of the pan after cooking... and set aside covered to keep warm. Put pan with the water that the roast was in in the refriderator to cool for about 10 minutes. While this is cooling.. you will need to make a flour mixture. Get a coffee mug, or something of about the same size. Fill mug half way with water. Keep adding and blending in 1 teaspoon of all purpose flour to the water until the mixture of flour and water in the mug is of about medium thickness consistency. Next, take the pan out of the refridgerator, and slowly add the flour mixture to it and stir... after it is stirred throughly into the pan... turn on low heat and stir until broth thickens... MAKE SURE TO HEAT THIS SLOWLY OR ELSE THE FLOUR WILL COOK IN THE PAN! After it is thickened in the pan... serve over the roast and serve with mashed potatoes or rice and veggie... ENJOY!
