By NEMS Daily Journal

Stuffed Pepper Cups
6 green or red bell peppers
1 pound ground round
1⁄3 cup chopped onion
1 quart canned tomatoes
1⁄2 to 3⁄4 cup water
1⁄2 cup uncooked rice
1 teaspoon Worcestershire sauce
Salt and pepper
4 ounces shredded Cheddar cheese
Wash peppers and remove tops and seeds. Set aside.
Cook meat and onion until meat is brown. Add tomatoes, water, rice and Worcestershire and season with salt and pepper. Cover and simmer until mixture is hot and rice is partially cooked. Stir in cheese and spoon mixture into pepper cups. Bake at 350 degrees for 1 hour.

Easy ‘Baked’ Tomatoes
4 tomatoes, halved crosswise
1⁄4 cup balsamic vinaigrette dressing
1⁄4 cup freshly grated Parmesan cheese
Preheat grill to medium heat. Place tomatoes, cut-side up, in a disposable pan. Drizzle with dressing; sprinkle with cheese. Place pan on grill and close lid. Grill 15 minutes or until tomatoes are soft and cheese begins to turn brown.

Crock-Pot Chicken
6 boneless, skinless chicken breast halves
1 block cream cheese, cubed
1 can cream of mushroom soup
1 package dry Italian dressing mix
1⁄2 cup white wine or chicken broth
Place all ingredients in a Crock-Pot and cook on high for 3 hours or 6 hours on low, or until tender. Stir once or twice during cooking process.

Stuffed Mushrooms
1 cup grated Cheddar cheese
6 green onions, chopped
8 slices bacon, cooked and crumbled
Dash of Worcestershire sauce
Salt, pepper and garlic salt to taste
3 tablespoons mayonnaise
2 (8-ounce) packages button mushrooms
Combine cheese, onions, bacon, Worcestershire, seasonings and mayonnaise. Remove stems from mushrooms and stuff mushrooms with cheese mixture. Bake at 350 degrees for 20 minutes or until mushrooms are slightly brown and cheese is melted.

Sausage Casserole
1 pound sausage, cooked and drained
1⁄4 cup chopped onion, sautéed
1 can Cheddar cheese soup
1 can cream of mushroom soup
1 small can evaporated milk
1 cup cooked egg noodles
Combine all ingredients and pour into a greased casserole. Bake at 350 degrees for 20 to 25 minutes, or until heated well.

Mamaw’s Sweet Potatoes
6 or 7 sweet potatoes
1⁄2 to 3⁄4 cup water
11⁄2 cups sugar
1⁄2 stick margarine or butter
Cook potatoes in the microwave for about 6 minutes. Let rest until cool enough to handle. Peel and slice and place in a greased casserole.
Bring water, sugar and margarine to a boil and pour over potatoes. Cover and cook in oven for about 45 minutes at 350 degrees or until syrup begins to thicken.

Chicken Supreme
4 chicken breast halves, boiled (reserve broth)
1⁄2 cup chopped onion
1⁄2 cup chopped green bell pepper
1⁄2 cup chopped celery
2 tablespoons butter
1 can cream of chicken soup
1 can cream of celery soup
1 cup reserved chicken broth
8 ounces spaghetti
Paprika, parsley, salt and pepper
Sliced mushrooms (optional)
Water chestnuts (optional)
1 cup shredded Cheddar cheese
Cut cooled chicken into 1-inch pieces. Sauté onion, pepper and celery in butter until slightly tender. Mix sautéed vegetables, chicken, soups and reserved chicken broth.
Cook spaghetti according to package directions. Combine chicken-soup mixture (add mushrooms and water chestnuts if using) with spaghetti and pour into a greased casserole. Sprinkle with seasonings. Cover with foil to keep spaghetti from drying out. Bake at 325 degrees for 30 minutes. Remove from oven, top with shredded cheese and let cheese melt.

Baked Swiss Chicken
6 skinless, boneless chicken breast halves
1 can cream of chicken soup
1⁄2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Place chicken in a greased 9×13-inch casserole. In a bowl, combine soup and wine or broth and pour over chicken. Top with cheese and sprinkle with crushed croutons. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until chicken juices run clear.

Banana Nut Cake
1 box yellow cake mix
1⁄3 cup sugar
1 cup chopped nuts
1 teaspoon cinnamon
3 eggs
3⁄4 cup oil
1 cup mashed bananas (about 3)
In a large bowl, combine cake mix, sugar, nuts and cinnamon. Slightly beat eggs and oil and add to dry ingredients. Fold in mashed bananas. Beat until well mixed. Bake in Bundt pan or 2 loaf pans at 350 degrees for 50 minutes.

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