from Diane B.’s book, Corvallis, OR
2 lbs of well trimmed top round steak, cut in 1/2″ strips.
2 cloves garlic
2 lge onions
2 lge green peppers
2 c. sliced mushrooms
1/2 t. black pepper
2 t. salt
1 c. red wine (burgundy)
5-6 pinches curry powder
In a heavy skillet, brown well the beef strips in 2 T. olive oil and a clove of garlic.
In a 2nd skillet, saute the onions and green peppers and garlic. When vegetables are near tender, add the mushrooms and continue to saute until mushrooms are tender. Add the pepper, salt and an additional garlic clove, minced.
Mix the sauteed vegetables with the browned beef and add 1 c red wine. Cook slowly for 1/2 hour. Then add the curry powder and simmer for another hour.
You may eat now or simmer for more time or store overnight when flavor will be even better. Be sure to place curry powder in at least an hour before serving so that it will not taste bitter.
Serve this over white rice and a nice salad.
Submitted by: Diane B
from Jennifer L.’s book, North Branch , MN
6 large green peppers
1 lb ground beef
1/2 c. chopped onion
1 (16 oz) can tomatoes, cut up
1/2 c. long grain rice
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion, and the 1/4 c. chopped green pepper till beat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt , worcestershire, and dash of pepper. Bring to boiling; reduce heat. Cover and simmer 15 to 18 min. or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 inch baking dish. Bake, covered, in a 350° oven for 30-35 min.
Submitted by: Jennifer L
from Rebecca Y.’s book, Sautee-Nacoochee, GA
3 to 3-1/2 lbs. red sweet potatoes
1/2 cup chopped green pepper
1 cup chopped celery
1 cup sweet green onion with tops, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped sweet pickle relish
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
1/2 tsp each of salt and ground white pepper
2 to 3 dashes tabasco sauce
Peel, wash and cut sweet potatoes into 1/2 inch cubes. They should measure 8 cups. Place cubes with 1 cup water into a microwave-proof dish. Cover with plastic wrap and cook on high, stirring 3 or 4 times, for 15 to 20 minutes or until just tender. Drain and cool. Add all other ingredients along with the dressing and toss gently.
Whisk mayonnaise, sour cream, lemon juice, salt, pepper and tabasco sauce until smooth. Makes one cup.
Submitted by: Rebecca Y