Serving for 6 to 8
6 redskin potatoes about the size of a tennis ball
Leave skins on and cut potatoes into proper salad size cubes.
Cover with water in a saucepan (boiler) and cook until done. Be careful not to overcook.
Pour into colander and let water drain.
Add these ingredients and mix thoroughly:
Half cup Kraft Real (not Lite ) Mayonaise
Tablespoon of French's yellow mustard
1 dozen green stuffed olives chopped
3 spears bread & butter pickles chopped
3 hard-boiled eggs chopped
Sprinkle with McCormicks coarse ground pepper (use enough to tell it is in there, but don't over do it)
Salt to taste
If you vary from the brands and amounts, the taste will be compromised.
10 oz lean meat ground (we used ground round)
1 Medium Onion diced
28 oz (two cans) diced canned tomatoes
2 Medium Zucchini diced
2 Medium Yellow Squash diced
30 oz (2 cans) black beans rinsed well and drained
30 oz (2 cans) fat free reduced sodium beef broth.
4 Celery sticks diced
2 Bell Peppers diced
1 pkg (1 ¼ oz) dry chili seasoning
Spray a large skillet with non-stick spray & set over medium heat. Add the ground round and onion and sauté until brown, about 5 minutes.
Transfer the browned meat & onion mixture to a large soup pot. Add the tomatoes, and all other diced vegetables along with the pkg of seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender. This may take a while, but that's ok, it is building flavor. Water may be added as needed. Have a refreshment or two while this cooks.
We did not salt while cooking, prefer to do it bowl by bowl. Also, hot sauce added to taste per bowl. This makes a nonfat, low sodium meal.
HOG WILD PEPPER
A stuffed bell pepper with a definite difference
By ken Elsberry
This stuffed bell pepper brings a noticeable change to the ordinary pepper with ground beef, rice and tomato. Change the meat to "hot" seasoned fresh pork sausage. Change the white rice to a wild rice blend (your favorite brand). Add finely chopped Vidalia onion, diced tomato, salt and McCormick's coarse ground pepper blend. Top with freshly grated red rind cheddar cheese. If you use a good grade of sausage such as sunset farm brand you will not need any more seasoning.
Preparation is the same as with the conventional tame stuffed pepper:
Rinse pepper thoroughly and remove top and clean out inside.
Brown sausage meat along with the chopped onion and let drain.
Cook rice as package directs.
When all ingredients are cooked, thoroughly blend them with the diced tomatoes & ground pepper, salt and fill the pepper shells.
Cover the tops with the grated cheese and place peppers in a glass baking dish.
Bake in a medium heat, 350 f, for about 30 minutes or until pepper shells are just beginning to become soft.
Use as a main dish with large peppers or as appetizers with very small peppers.
The blend of this spicy pork sausage with wild rice and Vidalia onion is bound to make you "hog wild" over this recipe.
2 pigs cream cheese, softened
1 can pumpkin
2 cups powdered sugar
1 tsp ground cinnamon
1 tsp ground ginger
Beat cream cheese and pumpkin.
Add other ingredients and mix well.
Refrigerate 1 hour before serving.
Very good when served with ginger snap cookies or Nilla Wafers.