Cooking is lot's of fun- But eating is where the pleasure begins! The joy of trying out a new recipe, begins the start of a well earned compliment, as the family gathers, to devour, the smell of your great success, as this new recipe you tried, that turned out to be so delicious! Now is when the many sounds of the YUM- YUM'S are heard, as the taste buds do their job! These recipes, that are following, will bring about many of these sensations, as you serve them on your dinner table tonight. Hope you enjoy them!


  • STUFFING: 1/4 cup bell pepper, finely chopped
  • 2 teaspoons sugar & salt
  • 1 teaspoon cayenne
  • 1 teaspoon white vinegar
  • 1/2 cup onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 teaspoon prepared mustard
  • 1 teaspoon pepper
  • SEASONED MUSTARD: 1 teaspoon sugar
  • 1 (4 pound) sirloin steak
  • 1 cup bell pepper, coarsely chopped
  • 1 tablespoon flour
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt & pepper
  • 1 onion, cut in eighths
  • 1 1/2 cups beef stock

    In small bowl combine stuffing ingredients, mix well. In seperate bowl mix mustard ingredients. make 12-14 deep slits in steak to form pockets, careful not to cut through to the bottom. Stuff each fully with stuffing, using it all. Rub the surface of the steak with the seasoned mustard. Cover well and refrigerate overnight, untill ready to cook.

    Place steak, stuffing side up, and the accumulated juices in a heavy ovenproof 8 qt dutch oven, so steak lies as flat as possible. Sprinkle the onion and peppers on top and pour stock around the meat, only a little on. Cover and bake 300 for 1 hour. Remove lid, push onion and pepper off sides into liquid, continue baking uncovered just until tender and juices run clear, about 1 hr. 45 minutes more depending on thickness of meat.

    Remove pan from oven and transfer steak to a platter. Spoon our 3 tablespoons juices and mix with the flour. Stir in to juices until well blended. Bring to a boil, then simmer until thickened, about 10 minutes stirring frequently. Serve with rice. SERVES 8-10


  • 1 pound can undrained northern beans
  • 2 cans sliced-style stewed tomatoes---14 oz each
  • 1 pound jar prego spaghetti sauce
  • 2 ribs celery---slice thin
  • 1 small onion---chopped
  • 2 cups small spiral pasta----uncooked
  • salt and pepper

    Combine everything in dutch oven on medium--high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.


  • 1 1/2 lb Chuck or Round Steak
  • 1/3 cup Soy Sauce
  • 1 clove Garlic, Pressed
  • 1 teaspoon Pakrika
  • 1/2 teaspoon Ginger, Ground
  • 1/3 cup Salad Oil
  • 1 1/2 cups Red, Green and Yellow Bell Peppers, Sliced
  • 1 cup Celery, Sliced Fine
  • 1 cup Green Onion, Sliced
  • 1 tablespoon Cornstarch
  • 3/4 cup Water
  • Salt and Pepper
  • 1 cup Tomatoes, Diced

    Remove seeds and membranes from the bell peppers and slice lengthwise into strips. Cut the beef across the grain into thin strips. Combine the soy sauce, garlic, paprika, ginger and 2/3 of the oil. Add the beef strips, toss to blend and let the beef marinate at room temperature for at least 30 minutes. Prepare the vegetables while the meat is marinating. Remove the meat from the marinade. Strain the marinade and set aside. Heat the remaining oil in a large frying pan. Add the beef and toss over high heat until the beef is well browned. If the meat isn't tender enough at this time, add a little water and simmer over medium heat for about 20 minutes. Remove the meat and set aside. Add all the vegetables except the tomatoes. Turn up the heat(medium or high) and toss the vegetables, cooking until tender-crisp (about 10 minutes). Add the meat. Mix the cornstarch with water and add to the pan. Cook, stirring steadily, until thickened. Add the tomatoes and salt and pepper to taste. Reheat. Serve over cooked rice or noodles .SERVES 4


  • 2 cups Soft bread crumbs
  • 1/2 cup Minced onion
  • 1 1/2 lb Ground beef or veal
  • 2 teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1 tablesoon Concentrated meat extract
  • 1 cup water
  • 2 tablespoons Minced parsley
  • 2/3 cup Milk
  • 4 tablespoons Butter
  • 3 each Eggs, slightly beaten
  • 1/2 teaspoon Pepper
  • 1 teaspoon Paprika
  • 3 tablespoons Flour
  • 1 cup Sour cream

    Soak bread crumbs in milk until softened. Add onion to 1 tablespoon butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 tablespoons butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat wxtract and 3 tablespoons flour. Stir until well blended. Add water and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simmer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley. 70 TO 80 MEATBALLS


  • 4 Chicken breasts
  • 2 oz Pimientos, diced (1 JAR)
  • 1 large bell pepper, diced
  • 2 tablespoons Green onions, chopped
  • 1 teaspoon Fresh ginger, grated
  • 1/4 cup Flour
  • 1 cup Mayonnaise
  • 1/4 cup Milk
  • 1/2 lb Velveeta cheese, diced
  • 1/2 cup Toasted almonds, slivered
  • 1 can Crushed pineapple (8 oz)

    Skin, bone and hammer chicken breasts between waxed paper until thin. Combine pimientos, bell pepper, onion and ginger. Put equal amounts in each chicken breasts and roll up. Mix 1/2 cup mayonnaise with milk and brush on chicken after dredging in flour. Cover and bake 45 minutes at 350.

    Mix cheese, 1/2 mayonnaise and pineapple with juice in saucepan. Cook over low heat, stirring until smooth. Put chicken on platter, cover with sauce and to with almonds. 4 SERVINGS


  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1 cup rice
  • 1 envelope Onion Soup Mix
  • 2 1/2 cups hot water
  • 1 cup frozen peas, partially thawed
  • 1/2 cup bell peppers, chopped
  • 8 green olives, sliced
  • 2 1/2 pounds chicken, cut in pieces

    Preheat oven to 400. In 13x 9 inch baking or roasting pan, combine oil with garlic; heat in oven 5 minutes. Stir in uncooked rice until coated with oil. Add onion soup mix blended with hot water; stir in peas, pepper and olives. Press chicken pieces into rice mixture. Bake 35 minutes or until chicken is done and rice is tender. Cover and let stand 10 minutes before serving.


  • 3 cups Mashed Potatoes, Homemade (With Milk)
  • 1 3oz. Cream Cheese, Softened
  • 1/4 cup Milk
  • 1 Egg
  • 2 tablespoons Margarine
  • 1 (2.8oz) Durkee French Fried Onions
  • 2 (10oz) Broccoli Spears, cooked, drained
  • 1 cup American Cheese, Shredded

    Whip together first 5 ingredients until smooth. Season to taste with salt and pepper. Fold in 1/2 can of onions. Spread potato mixture over bottom and up sides of a buttered 9x13 pan to form shell. Bake uncovered, at 350 for 25- 30 minutes. Arrange hot broccoli spears in potato shell; sprinkle with cheese and remaining onions. Bake uncovered 5 minutes longer.


  • 1/2 cup Onion, chopped
  • 1 can Cream of Celery Soup, undiluted
  • 1 lb Ground beef
  • 1 16oz. package Tater Tots

    Preheat oven to 400 degrees. Grease a shallow 2qt. baking dish. Brown onion and ground beef. Drain fat. Spread in baking dish. Pour soup over meat. Arrange Tater Tots over top, so that top is completely covered. Bake 35-40 minutes.


  • 1/4 cup water
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 15oz can kidney beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels
  • 1 1/2 cups cooked brown rice
  • 1 1/2 cups tomato sauce
  • 1 4oz can chopped green chiles
  • 2 teaspoons ground cumin
  • 4 cups enchilada sauce
  • 12 soft corn tortillas
  • 4 green onions, finely chopped

    Place the water in a large pan with the onion, green pepper and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside.

    Preheat the oven to 350 degrees. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13x9 inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish. Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion. Cover and bake for 40 minutes. Remove from the oven and let sit 5 minutes before serving. Serve with salsa to spoon over top, if desired.


  • 2 pounds Italian sausage, hot and/or sweet
  • 2 onions, chopped
  • 1 large can tomato puree
  • 1 can tomato paste
  • 2 cans red kidney beans
  • 1/3 cup Parmesan cheese

    .Crumble sausage and saute with onions until done, but not crisp. Add remaining ingredients; simmer at least 20 minutes. Transfer to casserole, sprinkle with more cheese. Bake at 350 to heat.


  • 1 tablespoon olive or vegetable oil
  • 2 carrots, diced
  • 1 large green bell pepper, diced
  • 1 pkg. Lipton Recipe Onion Soup Mix
  • 1 can (8oz) tomato sauce
  • 2 tablespoons cider vinegar
  • 2 lbs boneless beef chuck, cut into 2 inch pieces
  • 2-3 tablespoons chili powder
  • 1 cup water
  • 2 tablespoons firmly packed brown sugar
  • 1/2 teaspoon hot pepper sauce
  • 8 round rolls or hamburger buns

    In 5 qt. Dutch oven or heavy saucepot, heat oil over medium-high heat and brown beef in two batches. Remove and set aside, reserve drippings. Add carrots, green pepper and chili powder to reserved drippings and cook over medium heat, stir frequently, for approx. 2 minutes. Stir in onion soup mix blended with water, tomato sauce, brown sugar and cider vinegar. Return beef to Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, for 2 1/2 hours or until meat is very tender. Stir in hot pepper sauce. Using two forks, shred beef. Reheat meat mixture if necessary. Serve on rolls. MAKES ABOUT 8 SERVINGS

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