hosted by Laverne Diede & Rhonda Fitterer
Stuffed Pepper Soup
- 1 1/2 lb. ground beef
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 29 oz. diced tomatoes
- 29 oz. crushed tomatoes
- 2 beef bouillon cubes
- 1/4 cup brown sugar
- 1 tbsp. soy sauce
- 2 cups cooked rice
- Salt & Pepper to taste
- Water – optional
Cook hamburger until no longer pink; add diced peppers, sauté with hamburger for 1 minute. Add tomatoes, bouillon cubes, brown sugar, and soy sauce; bring to boil and simmer for 20 minutes. Add cooked rice to soup, and salt and pepper to taste. Note: There is enough liquid from cans of tomatoes, but if too thick, add water to your liking.
Mississippi Mud Cake
Cake
- 1 tsp soda
- 2 cups sugar
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup butter
- 1 tsp vanilla
- 1/2 cup Crisco
- 4 tbsp. cocoa
- 1 cup water
- 2 eggs
- 1/2 cup buttermilk
Icing
- 1/2 cup butter
- 4 tbsp. cocoa
- 6 tbsp. milk
- 1 lb. powdered sugar
- 1 tsp vanilla
- 1 cup chopped nuts (optional)
Preheat oven to 400 degrees. Sift flour; add sugar and salt to bowl and mix well. In a saucepan, combine butter, Crisco, cocoa and water and bring to a rapid boil; stirring often. Add cocoa mixture to flour, stirring until combined. Add eggs (slightly beaten) in one at a time; stir until mixed. Add buttermilk, soda and vanilla to mixture and stir until mixed. Pour into a creased 9 x 13 inch cake pan; bake for 20 minutes.
Icing – Start 5 minutes before cake is done. Mix butter, cocoa and milk together in a saucepan and bring to a boil; remove from heat and add powdered sugar, vanilla and nuts, mix well and spread over hot cake.
