|Carving and Serving|
|by Mrs D Lincoln"|
Published in 1891 by Mrs. D. A. Lincoln, author of "The Boston Cook Book," this volume concentrates on meat, providinig recipes and instructions f...
1 - 10 of 138 for stuffed peppers tomato soup
Simmer on low ... water, if the soup gets too thick. ... broth and another can of tomato soup. It just seemed that after it was frozen it was really thick!)
In a large ... Stir in dry soup mix and heat ... minutes or until peppers are soft. Add ... bowls and sprinkle with mozzarella cheese. Makes 5 servings.
When selecting peppers, select ones ... balls. Put all stuffed capsicums and balls ... cans of the tomato soup. Add sugar ... mashed potatoes Serves 6.
Clean and wash peppers. Combine beef, ... in casserole. Pour tomato soup mixed with 2 ... 10 minutes of cooking time. Garnish with sour cream, if desired.
Pound salt, pepper, garlic salt ... 1 can of tomato soup and water and ... at 350 degrees until fork tender. Serve over rice, noodles or mashed potatoes.
Remove tops, membranes and seeds from peppers. Mix all ... sauce. Spoon sauce over peppers during baking period. Bake 2 1/2 hours at 325 degrees. Serves 6-8.
Cut tops off green peppers and remove seeds; ... stir well. Add tomato and stir gently. ... 20 to 22 minutes; turning dish a half turn after 10 minutes.
Place peppers in baking dish. ... and 1 can tomato soup. Stuff pepper ... until pepper is soft. Check part way through cooking time and add water, if needed.
Cook rice. Prepare peppers for stuffing. In large (5 quart) pan, mix soup and water. Add ... serve - slit peppers in a soup bowl and cover with soup mixture.
Place whole peppers in boiling water ... Fill the pepper shells with the mixture. Pour tomato soup over peppers and bake uncovered for 30 minutes. Serves 4.
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