≡ Menu

Stuffed Peppers

Stuffed Peppers
 
Print
Author:
Ingredients
  • 6 large green peppers
  • 1-1.5 pounds ground beef
  • ½ of a small onion, chopped
  • 1 clove garlic. minced
  • 1 c cooked rice
  • 1 t salt
  • 15-25 ounces tomato sauce (1 can is 15 oz., depends on how moist you want your peppers, I use more than one can)
  • ¾ c shredded mozzarella cheese
Instructions
  1. Cut off top of peppers and remove seeds and membranes.
  2. Cook peppers in enough boiling water to cover for 5 minutes and then drain.
  3. Cook ground beef, onion, and garlic and then drain off fat.
  4. Stir in rice, salt, and 10-15 oz tomato sauce. Heat through.
  5. Stuff each pepper with beef mixture and stand upright in ungreased square baking dish.
  6. Pour some tomato sauce over the tops.
  7. Cover with foil and bake for 45 minutes at 350 degrees.
  8. Uncover and bake an additional 15 minutes.
  9. Remove from oven and sprinkle with cheese.

 

Baked Acorn Squash

Baked Acorn Squash
 
Print
Author:
Ingredients
  • 1 acorn squash
  • 1 T butter
  • 2 T brown sugar
  • 2 t maple syrup
  • dash of salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a strong knife, cut the acorn squash in half, lengthwise, from stem to end.
  3. Scoop out seeds and stringy part in center.
  4. Score the inside of each half several times with a sharp knife.
  5. Place each half in a baking pan, cut side up.
  6. Add about ¼ inch of water so the skin doesn't burn and squash doesn't dry out.
  7. Coat the inside of each squash with the butter.
  8. Add a dash of salt if using unsalted butter. Add 1 T brown sugar to each and drizzle 1 t maple syrup to each.
  9. Bake 1 hour to 1 hour and 15 minutes (until squash is very soft and tops are browned).

 

Spaghetti Squash Beef Casserole

Spaghetti Squash Beef Casserole
 
Print
Author:
Ingredients
  • 1 small spaghetti squash
  • ½ c water
  • 1 pound ground beef
  • ½ c chopped onion
  • ½ c chopped red bell pepper
  • ¼ c chopped green bell pepper
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes with liquid
  • ½ t oregano
  • ¼ t salt
  • ⅛ t pepper
  • 2½ c shredded cheddar cheese
Instructions
  1. Cut spaghetti squash in half lengthwise and scoop out seeds.
  2. Place squash, cut side down, in a baking dish. Cover and bake at 375 degrees for about 30 minutes or until tender and easily pierced with a fork.
  3. When cool enough to handle, scoop out squash, separating strands with a fork.
  4. In a large skillet, cook beef, onion, red and green pepper, and garlic until meat is browned and vegetables are tender. Drain off fat.
  5. Add tomatoes, oregano, salt, pepper, and squash to skillet. Continue to cook and stir for about 2 minutes or until liquid is absorbed.
  6. Transfer mixture to a 1½ quart ungreased casserole. Stir in 1½ c shredded cheese.
  7. Bake uncovered at 350 degrees for 25 minutes.
  8. Sprinkle with the remaining 1 c cheese and cook for 5 minutes longer, or until cheese is melted.
Notes
"This recipe is a staple in our house. Instead of using ground beef, we use an Italian style ground turkey and it is delicious." - Heather Fenicle

 

Zucchini Bread

Zucchini Bread
 
Print
This is one of the recipes used in the Kid's Cooking Camp.
Author:
Ingredients
  • 3 c flour
  • 1 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 3 t cinnamon
  • 3 eggs
  • 1 c vegetable oil
  • 2¼ c sugar
  • 3 t vanilla
  • 2 c grated zucchini
  • 1 c chopped walnuts
Instructions
  1. Grease and flour two 8 x 4 inch pans and preheat the oven to 325 degrees.
  2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  4. Add sifted ingredients to the creamed mixture, and beat well.
  5. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  6. Bake for 40-60 minutes, or until tester inserted in the center comes out clean.
  7. Cool in pan on rack for 20 minutes.
  8. Remove bread from pan, and cool completely.

 

Strawberry Spinach Salad

Strawberry Spinach Salad
 
Print
Author:
Ingredients
  • 2 T sesame seeds
  • 1 T poppy seeds
  • ½ c sugar
  • ½ c olive oil
  • ¼ c white vinegar
  • ¼ t paprika
  • ¼ t Worcestershire Sauce
  • 1 T minced onion
  • 10 ounces fresh spinach torn into bite sized pieces
  • 1 qt strawberries, sliced
  • ¼ c almonds, blanched and slivered
Instructions
  1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire Sauce, and onion. Cover and chill for one hour.
  2. In a large bowl, combine the spinach, strawberries, and almonds. Pour dressing over top and toss.
  3. Refrigerate 10-15 minutes before serving.

 

Next Posts Previous Posts

Recipes:

Our Flickr Photos

Pumpkin Patch - all kinds of pumpkins
DSC_5510
DSC_0063
DSC_0106
DSC_0339
DSC_0317
© Copyright 2011- by Mt. Airy Orchards — All Rights Reserved Worldwide
522 East Mount Airy Road, Dillsburg PA 17019 — Phone: 717.432.2544
Member of The MAiZE
For Staff Only