Submitted By: Carolyn Hilton
2 tomatoes cut in half
1/4 tsp. dried Italian seasoning
1 1/2 tbsp. commercial Ranch-style dressing
Optional - garnish/parsley
Place tomato halves in 8-inch square pan. Coat top of halves with cooking spray. Bake at 350 degrees for 16-20 minutes. Sprinkle with Italian seasoning and top evenly with dressing. Add garnish if desired.
Submitted By: Sue S., Johnson City
1 lb ground beef
1 lb bacon, cut in to small pieces
1 c chopped onion
2 cans (15 oz) Pork ‘n Beans
1 can (16 oz) kidney beans –drained
1 can butter beans or lima beans -drained
1 c ketchup
¼ c brown sugar
1 tbsp liquid smoke
3 tbsp white sugar
1 tsp salt
dash of pepper
Brown ground beef, bacon, onions and drain. Combine the remaining ingredients and cook in crock pot on slow for 4-8 hours or bake in the oven for 350 degrees for 11/2 hours.
Submitted By: Betty L., Johnson City
1 lb kielbasa (polish sausage)
1 head cabbage
½ green bell pepper, sliced
½ onion, sliced
4 tbsp butter
1 can cream of celery soup
1 (8oz) pkg sharp cheddar cheese, grated
1 (8oz) pkg herb-seasoned stuffing mix
Preheat oven to 350 degrees. Butter a 9”x 13” baking dish. Slice sausage into slanted ½ inch slices and sauté in a non-stick skillet over medium heat until lightly browned on both sides, 3 or 4 minutes. Place the sausage in the bottom of the baking dish. Wash cabbage and discard wilted leaves, cut into large pieces and steam with the pepper and onion slices for 6 or 7 minutes, until just tender. Drain, reserve the liquid, and place cabbage over the sausage layer. In a small bow, add the soup and ½ cup of the cabbage liquid, stir until smooth and pour over the cabbage. Sprinkle the cheese over the soup mixture. In a small bowl, add the stuffing mix, ½ cup of the cabbage liquid and melted butter. Toss together and spread evenly over the top. Bake for 35-40 minutes, until bubbly and golden brown on top.