BrightRidge is temporarily closing our public lobby due to construction. We will reopen the lobby on Monday, October 5. We are available for you via phone, website chat, social media, and SmartHub app. You can reach a Customer Service Representative by calling (423) 952-5000 or by using our online chat during business hours: Monday-Friday, 8am-5pm. Our drive-thru will also remain open during this time.
Submitted by: Joyce Gray
1 lb. ground chuck
1 chopped onion
1 small bell pepper - chopped
1 can tomato soup
1 can chili beans
2 tsp. chili powder
1 tsp. vinegar
1 small can of tomato sauce
small amount of water
Brown meat. Add onion and bell pepper and saute. Add tomato soup, sauce beans with a small amount of water. Stir in chili powder and vinegar. Place in crock pot or simmer on top of range. Cook over low heat.
Submitted By: Beulah L, Johnson City
1 1/2 lbs chuck roast (shoulder but, more lean), bite size chunks
1 c celery, chunks
4 carrots, chunks
2 or 3 medium potatoes, chunks
1 onion, sliced
1/2 c dry bread crumbs
1 (20 oz) can tomatoes
1 tbsp salt
1 tbsp sugar
2 tbsp minute tapioca
2 or 3 generous splashes of Worcestershire sauce
Do not brown meat. Mix all ingredients together in baking bow/dish with a tight fitting lid
pr cover securely with aluminum foil. Bake in a 250 degree oven for 5-6 hours. Do not try to hurry this stew. The slow oven is the key to its success. Do not stir or lift lid or foil for at least 5 hours.
Yield 6 servings
Submitted By: Mrs. Douglas Hilton, Kingsport
1 lb ground beef
1 28 oz can tomatoes, cut up
1 1/2 cup cooked rice
1 cup chopped celery
2 tbsp finely chopped green pepper
1 envelope dry onion soup mix
3 beef bouillon cubes
1/2 tsp dried basil leaves, crushed
Brown meat, drain off fat. Stir in 3 cups of water and remaining ingredients. Bring to boil. Reduce heat. Cover and simmer 20 minutes. Stir occasionally. Makes eight servings.