Cook of the Week Recipes

Stuffed Bell Pepper Casserole

6 medium bell peppers
1 pound ground beef
1/3 cup onion, chopped
Salt and pepper to taste
16-ounce can tomatoes
1/2 cup water
1/2 cup uncooked rice
1 teaspoon Worcestershire sauce
4 ounces sharp cheddar cheese, shredded
Cut tops off peppers; remove seeds and membrane. Precook pepper cups in boiling, salted water for 5 minutes. Drain. When cool, dice and set aside.

In a skillet, brown ground beef and onion until meat is lightly brown. Drain. Add salt and pepper, tomatoes, water, rice and Worcestershire. Cover and simmer until rice is tender, about 15 minutes. Stir in cheese.

In a casserole dish, layer half the diced peppers. Cover with half the beef mixture. Repeat layers. Bake at 350 degrees for 25 to 35 minutes.

Baked Beans
3-pound can pork and beans
1 1/2 cups sugar
1/2 cup Thousand Island dressing
1 1/2 cups ketchup
4 to 5 strips of bacon
In a bowl, combine beans, sugar, dressing and ketchup. Pour into a baking dish and top with strips of bacon. Bake at 400 degrees until bacon is done, about 30 to 40 minutes.

Chicken Casserole
2 cans cream of chicken soup
1 can cream of celery soup
8 ounces sour cream
2 10-ounce cans chicken breasts
1 tube Ritz crackers
1 stick margarine, softened
Combine soups, sour cream and chicken. Pour into a casserole dish. Crumble crackers and mix with softened margarine. Sprinkle on top of casserole. Bake at 350 degrees for about 25 minutes.

Ranch Potatoes
6 to 8 potatoes
1 stick margarine, melted
8-ounce bottle Ranch dressing
8 ounces cheddar cheese, shredded
2-ounce bottle real bacon bits
Boil potatoes. When cool, quarter and put in casserole dish. Pour melted margarine over potatoes. Pour Ranch dressing over all. Sprinkle with cheese and top with bacon bits. Bake 15 to 20 minutes at 350 degrees.

German Apple Cake
2 cups sugar
1 cup Crisco oil
2 large eggs
2 cups self-rising flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla
4 cups apples, thinly sliced
1 cup pecans, chopped

2 3-ounce packages cream cheese
3 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups powdered sugar
For cake, combine sugar, oil, eggs, flour, soda, salt, cinnamon and vanilla, stirring with a spoon. Do not use a mixer. Add apples and nuts. Batter will be stiff. Spread in a greased and floured 9×13-inch pan. Bake at 350 degrees for 50 to 60 minutes.

For icing, cream the cream cheese, butter, vanilla and powdered sugar until smooth. Spread over cooled cake.

Coconut Cake
1 3/4 cups sugar
2 sticks margarine
3 eggs
1 cup milk
2 cups self-rising flour
1 teaspoon vanilla
Coconut No Cook Icing
3 6-ounce packages frozen coconut, thawed
2 cups sugar, divided
8 ounces sour cream

For cake, cream sugar and margarine. Add eggs one at a time. Add milk, flour and vanilla. Beat well. Pour batter into 3 greased and floured cake pans. Bake at 350 degrees for 25 minutes.

For icing, combine 2 packages of thawed coconut, 1 1/2 cups sugar and sour cream. Ice cooled layers with mixture. Combine remaining package of coconut and remaining 1/2 cup sugar. Pat onto cake. Refrigerate.

Note: This cake is better prepared 3 to 4 days before serving. It also freezes well.

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