Text 13684, 90 rader
Skriven 2007-04-03 09:51:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: The Great Wasteland
===========================
On 03-29-07 DAVE SACERDOTE Scribbled to JIM WELLER about The Great 

DS>Their idea of a fancy appetizer is a block of Kraft Philadelphia
DS>Cream Cheese on a plate with a bottle of Pickapeppa sauce dumped 
DS>on it.

Who the eff does that?!?!?!?

DS>And what's so great about Chicago, anyway?

Other than Charlie Trotter and Gale Gand - not much. Chicago is a place 
to change planes but to be otherwise avoided.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Pepper Soup #180389
 Categories: Soups, Beef
      Yield: 10 servings
 
      2 lb Lean ground beef; browned
      1 lg Sweet onion; chopped
      2 ts Minced garlic (from the
           -jar)
     28 oz Can stewed tomatoes
     26 oz Jar spaghetti sauce
  2 1/2 c  Cooked long-grain rice
      3 lg Green bell peppers; diced
      2 cn (10 1/2 oz ea) beef
           -consomme
 10 1/2 oz Can beef broth
  2 1/2 tb Brown sugar
  2 1/2 tb Worcestershire sauce
    1/2 ts Salt
    1/4 ts Black pepper
      2 c  V-8 juice; as needed
      1 c  Sharp cheddar cheese;
           -shredded
           Additional sharp cheddar
           -cheese (opt)
 
  1. Brown the ground beef, onion and garlic in large pot or
  Dutch Oven.
  
  2. Then add the chopped green bell pepper (I cut it up and place
  it in my food processor and give it a couple quick rotations –
  just enough to grind a bit of it, while still leaving some of
  it in larger pieces).
  
  3. Cook until the pepper is starting to get tender. Add rest of
  the ingredients, except cheese and rice and bring to a slow boil
  over low heat, stirring frequently to prevent sticking.
  
  4. Decrease heat to a simmer and cover. Simmer slowly for 30 min.,
  stirring often. Add the rice and cook another 15 minutes, stirring
  and watching carefully. This soup can get pretty thick in a short
  amount of time.
  
  5. Add 1 cup of the cheese and stir until melted. Sprinkle
  individual servings with a little bit more of shredded cheddar
  (either mild or sharp) cheese.
  
  6. Note: I put the stewed tomatoes in my food processor and
  pulse them for a couple quick rotations before adding them to
  the soup pot.
  
  Makes 10 Servings
  
  FROM: Recipezarr
  
  Uncle Dirty Dave's Archives
  
  MM by Dave Drum; 24 Jan 07
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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