Stuffed Green Peppers

INGREDIENTS

• 6 green bell peppers
• salt to taste
• 1/2 pound ground beef
• 1/2 pound sausage
  
• 1/3 cup chopped onion
• salt and pepper to taste
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded Cheddar cheese
• 2 (10.75 ounce) cans condensed tomato soup
• water as needed

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Remember

Remember

I wish I had a mirror

For memories fade away

To only once look back

On yesterday’s today

You left so long ago

You didn’t say why

You left without telling

You left without saying goodbye

You touched the lives of so many

You always had a smile on your face

You always helped with our troubles

You filled the empty space

One day you fell asleep

For all eternity

But that won’t be the end

To your wonderful story

Now I walk a trail of tears

Following so much pain

It is hard to let you go

But your memory will always remain

I must lock it in a box

And throw away the key

To keep it there

For all eternity

Grilled Corn on the Cob

This is probably the most amazing corn recipe ever. I never want to just eat boiled corn again, I demand mine be barbecued.

INGREDIENTS

• 6 ears corn
• 6 tablespoons butter, softened
• salt and pepper to taste
  

• DIRECTIONS

1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

The easiest way to deal with the butter is to use I Can't Believe Its NOT Butter Spray. All you do is peel back the corn husks after removing the silks, spray it down really well, cover it back up and then wrap it in the foil. I personally don't put any salt or pepper on until after the corn is cooked, but that is just my way. Enjoy!