Beef Stuffed Peppers

Beef Stuffed Peppers(adapted from The Southern Living Cookbook)

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4 large green peppers

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

1(8 oz) can tomato sauce

1(8 3/4 oz) can whole kernel corn, drained

2 teaspoons chili powder

1/2 teaspoon salt

1/2 cup(2 oz) shredded Cheddar cheese

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Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minute in boiling water; drain peppers, and set aside.

Cook ground beef and onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and next three ingredients.

Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees f for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.

Yield 4 servings

A family favorite****

1,2,3,4 Cake

1,2,3,4 Cake
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1 cup butter
2 cups sugar
3 cups flour
1 heaping tsp baking powder
3/4 cup milk
4 eggs
1 tsp vanilla
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Cream butter and sugar. Add flour and baking powder gradually. Add milk and eggs. Beat thoughly. Add vanilla. Bake in greased and floured pan for approximately 30 minutes at 350 degrees.

Jello Punch

JELLO PUNCH(from Debbie J.)
1 (6oz) or 2 (3oz) pkg. jello
3 c. sugar
2 qts boiling water
3/4 c. lemon juice
1 (46oz) can pineapple juice
2 qts cold water
2 qts ginger ale
Choose the flavor of jello according to the color of punch desired. Dissolve jello and sugar in boiling water. Add remaining ingredients, EXCEPT GINGER ALE. Pour in containers and freeze. Just before serving, add ginger ale. Remove from freezer long enough to become slushy in your punch bowl. Then add the ginger ale. Keep other containers in the freezer for future use. Makes approximately 50 cups.
It is good to freeze these in gallon freezer bags. A person to hold the bag while you pour is helpful. Then stand them up in a large pot or other container until frozen to prevent spillage.