March 23, 2020 Update: Effective today, BrightRidge has temporarily closed its walk-in customer service lobby. Rest assured we will continue to serve you from behind closed doors! BrightRidge has suspended non-payment disconnects for electric, internet and phone services in response to the COVID-19 public health emergency. Let us help you online or by calling (423) 952-5000.
Submitted by: June Filas, Jonesborough
1/3 stick of butter
3 bullion cubes
3 cups of water
2 onions (chopped)
rice
Melt butter in a heavy skillet. Add onions and rice and fry until golden brown. Add hot water in which cubes have been dissolved. Cover and cook over low heat for a half hour.
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.