Unstuffed Green Peppers

This is my variation for Stuffed Green Peppers. It is easier and faster to make dinner for a hungry family. I was selected to compete in a Cooking Competition with this recipe. I didn't win but the judges loved the recipe!

Unstuffed Green Peppers

Creole Sauce:
1 pound hamburger
3 Tablespoons oil
1/2 cup chopped green pepper (red, yellow, orange)
1/2 cup chopped onion
2 clove garlice, chopped
2- 14.5oz. cans petite diced tomatoes
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1/4 teaspoon ground cloves

Brown the hamburger, then add the other ingredients. Simmer to thicken and mix flavors (1 hour is my usual amount of time.)

Serve over hot white rice.

Pizza Sauce

No Cook Pizza Sauce

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 tablespoon ground oregano

1 1/2 teaspoons dried minced garlic

1 teaspoon ground paprika

1/2 T basil 

1/2 tsp sugar

1/2 tsp onion powder

A few shakes of red pepper flakes. 

In a medium bowl, stir together tomato sauce and tomato

paste until smooth. Stir in oregano, garlic, paprika, basil, 

sugar, onion powder and red pepper flakes.

Recipe shared by Carolyn.

Barbecue Sauce

I recently found an old cookbook that belonged to my Grandmother (Elpha Hoagland Blossom). I am going to include her recipes from the cookbook in this blog and, maybe, a few others that strike my fancy. They are all old recipes, probably from the 1950s, maybe older. I just love looking through old cookbooks! You find such fantastic recipes in them.

This is a recipe handwritten onto a page in the cookbook.

Barbecue Sauce

2 T. flour
2 T. mustard
1/2 tsp. salt
2 T. worcestershire sauce
1/4 c. chopped onion
1/2 tsp. cloves
1/2 tsp. pepper
1 c. juice from canned peaches, pickles or apples
1/2 c. catsup

Mix flour and mustard together well. Add remaining ingredients and mix well.

That is all of the recipe but I would cook the sauce to soften the onions and blend the flavors together. But, it's up to you...cook or leave raw.

Recipe shared by Robin.

Another lemon recipe that I found on Somewhat Simple. It is a guest blogger recipe from The Baker Upstairs.

homemade lemon curd

AUGUST 20, 2013 by ALICIA S. 

Hello again! I’m always excited to share posts here on Somewhat Simple. It’s such a great community and I love all your nice comments! I’ve got another amazing recipe to share with you today… homemade lemon curd! 

The curd was much easier to make than I had thought, and it came together pretty fast. I even broke some of the “rules” (I used whole eggs instead of just yolks, and didn’t add butter at the end) and it still turned out amazing! It was one of those, “Holy cow, I can’t believe I made this at home!” moments. I love impressing myself with my culinary prowess. 

Homemade Lemon Curd

(makes 1 cup)

2 whole eggs

3/4 cup sugar

1/2 cup fresh lemon juice (that was two lemons for me, but mine were huge!)

zest of two lemons

In a medium saucepan, whisk together eggs, sugar, lemon juice, and lemon zest until well blended. Heat over medium heat, whisking constantly, until thickened to desired consistency. Remove from heat and pour into a bowl or jar. Cover the surface with plastic wrap (so none of the curd is exposed to air) and chill in the fridge for at least one hour. Store in the refrigerator.

Notes: I doubled the recipe and it worked great! Also, mine has been going strong in the fridge now for several weeks now, and makes my toast every morning extra special.

Recipe shared by Robin.

Boud's Pudding Sauce

This recipe came with Jay when we got married. It is a family favorite over carrot pudding or other desserts.

Boud's Pudding Sauce

1 cube of butter
3 Tbsp. flour
2 c. water
1 c. sugar
1 tsp. vanilla or rum flavoring (you chose which flavor you like best.)
Shake of nutmeg

Melt butter in a saucepan. Add flour. Stir until smooth. Add sugar and flavoring. Stir and cook until thickened. Add nutmeg. Serve hot over carrot pudding.

Recipe shared by Robin.

Sheila's Spaghetti Sauce

This is the spaghetti sauce that we had all of the time when I was a child. It is the one that I made all of the time as my own children were growing up. It is a great spaghetti sauce! It is best when made and then refrigerated overnight. The flavors are so much stronger when heated the next day...trust me on this! I know my spaghetti sauce!

The picture is from cookingclassy.com.

Grandma Brinkerhoff’s Spaghetti Sauce

1 lb. hamburger

1 8oz. can tomato sauce

1 6oz. can tomato sauce

1 10oz. can tomato soup

1/8t. garlic

1t. Italian seasoning

1/2t. salt

1/8t. pepper

1t. chili powder

1/2t. sugar

1 bayleaf

Brown hamburger in a large saucepan.  Add remaining ingredients and mix well. Cook on medium heat until boiling. Turn heat to low and simmer for 30 minutes to 1 hour. The longer it can simmer, the better the sauce will be. Serve over cooked spaghetti noodles or desired pasta.

Recipe shared by Robin.