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Jul 012014

Pepper Steak Stuffed Meat Loaf

Can ‘ya tell I haven’t been cooking too much lately? With the new great-grandson’s arrival last week and all the extreme heat we have been having, the kitchen is the last place I feel like being in. Husband and I have even been eating mostly melon for lunch as it’s cool and refreshing with some homemade almond yeast cake or crackers. Any work outside is done in the morning and into the A/C for the duration of the day. One of my cooking buddies mentioned that her temperature yesterday tipped at 100 degrees with 100% humidity and we are feeling the same here as we live fairly close. As she said, it makes it so hard to breathe you don’t want to be out in it at all! Hoping it will break by the Fourth so we can enjoy cooking on the grill.

Our grocery store last week had my chuck roasts for BOGO again and I went ahead and did some more stocking up in the freezer, a whole 18 pounds worth as we love ground beef in any shape or form! Yesterday, I was going through my frig to see what I needed to use up and decided to throw this recipe together. We love pepper steak and we love meat loaf so why not? Husband was skeptical again but he managed to clean his plate and then I caught him nibbling on what was left, I swear, will he ever trust me after being with me for 26 years? Of course, I’m sure he thinks back to some of my kitchen disasters and have had a few suggestions for naming a new category for just such. What do you think? Should we add a category just for disasters?

So with cleaning out the frig, here’s the recipe!

All you need is a biscuit!

All you need is a biscuit!


Pepper Steak Stuffed Meat Loaf
  • 1-1/2 lbs ground beef
  • ½ cup tomato sauce
  • Salt and pepper to taste
  • 1 egg, slightly beaten
  • 1-1/4 teas Worcestershire sauce
  • ½ cup panko bread crumbs
  • 1 cup cooked rice
  • ½ cup sliced sweet onion
  • ½ cup sliced bell pepper
  • ½ cup stewed tomatoes
  1. Combine the ground beef with the next 5 ingredients and mix well.
  2. Place a little more than half the mixture in a casserole dish that has been sprayed with cooking oil.
  3. Press meat to cover bottom and make a shallow well, about ¾" deep in the center.
  4. Spread the rice, onions and peppers around in the well and cover with the stewed tomatoes.
  5. Top off with remaining meat and seal edges.
  6. Bake in a 350 degree oven for 1-1/2 hours or until meat is done to taste.


Forgot to mention, did have one little mishap last night. I had just taken a shower, threw on a robe that I had just washed and went in to take out the meatloaf. When I went to drain off the fat into a bowl, I tipped the grease bowl and covered the floor, counter and my nice clean robe with the grease! No burns so I guess it wasn’t that bad after all! Enjoy………..

Sep 172013

Old Fashioned Applesauce Rice

Another recipe to honor National Apple Month and it is also National Rice Month, so today we’re kinda combining the two! I can remember my mom making something like this when I was young, of course I wouldn’t eat it, didn’t like rice when I was a kid. Being such a picky eater back in those days, I sure did miss out on a lot of great food, but I am making up for it now! When I got older, I often asked her why she didn’t make me try more food and I always got the same answer. You see, my two elder sisters by 10 and 13 years, used to give my mom fits at the dinner table. The eldest would eat everything in sight and then some and my other sister would sit there and pick at her food and hardly eat a thing. By the time I came along, she was tired of fighting and just let me eat anything I wanted and if it didn’t look good or smell good to me, it never crossed my lips! So with that little bit of trivia out of the way, let’s eat……….


picky eater


Old Fashioned Applesauce Rice
  • 3 cups cold, cooked rice
  • ½ cup sugar
  • Juice of 2 lemons
  • 1 teas lemon zest
  • 2 cups natural apple sauce
  • ½ cup apple jelly
  • ¾ cup finely crushed Nilla Wafers
  • 2 tbsp melted butter
  1. Combine the rice, sugar, lemon juice and lemon zest.
  2. Layer 1 cup of the mixture in a buttered 1-1/2 quart casserole dish followed by 1 cup of the applesauce; repeat layers until all is used.
  3. Spread top with the jelly and sprinkle with the Nilla wafers that have been mixed with the melted butter.
  4. Bake in a 375 degree oven for 30 minutes.
  5. Let cool and refrigerate.
  6. Serve chilled with milk or light cream sprinkled with a little cinnamon.


By the way, today is National Apple Dumpling Day  and last year on this day I posted a recipe for just that……………Enjoy!

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