(Bell Peppers Con't)
Brown ground meat; drain and then add salt. Add chopped vegetables; saute
until tender.

Cook bell peppers to be stuffed in covered casserole with 1 cup water in
microwave for 7 minutes (or boil on stove top until tender). Drain boiling
water, reserving to dissolve bouillon.  Crumble cornbread into meat-vegetable
mixture.  Add bouillon dissolved in 1 cup boiling water drained from bell
peppers.  Season to taste.  Add more liquid if needed.  Stuff peppers and bake
at 350 degrees for 20 minutes.

Carol T

Easy chicken pot pie

2 Tbsp. KRAFT Zesty Italian Dressing 2 cups frozen mixed vegetables (carrots,
corn, green beans, peas) 1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA+«, cut into 1/2-inch cubes 1 sheet frozen puff pastry
(1/2 of 17.3-oz. pkg.), thawed 1 egg, beaten

Heat oven to 400F.

Cook and stir chicken in dressing in large skillet on medium heat 5 min.  or
until done.  Stir in vegetables and soup.  Spoon into 9-inch square baking
dish sprayed with cooking spray; top with VELVEETA.

Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry;
press onto top of baking dish to seal.  Brush with egg.  Cut several slits in
pastry to permit steam to escape.  Place dish on baking sheet.

Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before
serving.

Carol T


Cajun Pickled Eggs

1 doz. hard boiled eggs
1 1/2 teaspoon salt
2 whole cayenne peppers
2 teaspoons sugar
2 tablespoons whole peppercorns
1/2 cup of water
2 bay leaves
2 1/2 cups vinegar
2 tablespoons Tony Chacheres (Creole Seasoning) 1/4 teaspoon garlic powder

Shell your eggs and pack in jar.Mix all the ingredients and boil..Let brine
cool then pour over eggs and seal jar..Refrigerate for at least 2 weeks then
enjoy..

Carol T
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--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)