Plains Edition Recipes for 11-5-11 | TheFencePost.com
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Plains Edition Recipes for 11-5-11

1 (16 oz) can Whole kernel corn, drained

1 (16 oz) can Green beans, drained

1/2 c. Onion, chopped



1/2 c. Celery, chopped

1/4 c. Green pepper, chopped, optional



3/4 c. Cheddar cheese, grated

1 can Cream of celery soup

1 (8 oz) carton Sour cream

Salt and Pepper to taste

1 tube Club crackers, crushed

1 stick Margarine or butter, melted

Heat tomatoes and water in a 2-quart sauce pan until boiling. Add bay leaf and simmer for 6 minutes. Mix ground round, rice, salt and pepper. Shape into 1-inch balls. Add chili seasoning mix to tomatoes. Drop meatballs gently into tomatoes. Cover and simmer for 20-30 minutes.

From the kitchen of:

Chris Bryant

Johnson City, Tenn.

1 (16 oz) can Whole kernel corn, drained

1 (16 oz) can Green beans, drained

1/2 c. Onion, chopped

1/2 c. Celery, chopped

1/4 c. Green pepper, chopped, optional

3/4 c. Cheddar cheese, grated

1 can Cream of celery soup

1 (8 oz) carton Sour cream

Salt and Pepper to taste

1 tube Club crackers, crushed

1 stick Margarine or butter, melted

Heat tomatoes and water in a 2-quart sauce pan until boiling. Add bay leaf and simmer for 6 minutes. Mix ground round, rice, salt and pepper. Shape into 1-inch balls. Add chili seasoning mix to tomatoes. Drop meatballs gently into tomatoes. Cover and simmer for 20-30 minutes.

From the kitchen of:

Chris Bryant

Johnson City, Tenn.

1 (16 oz) can Whole kernel corn, drained

1 (16 oz) can Green beans, drained

1/2 c. Onion, chopped

1/2 c. Celery, chopped

1/4 c. Green pepper, chopped, optional

3/4 c. Cheddar cheese, grated

1 can Cream of celery soup

1 (8 oz) carton Sour cream

Salt and Pepper to taste

1 tube Club crackers, crushed

1 stick Margarine or butter, melted

Heat tomatoes and water in a 2-quart sauce pan until boiling. Add bay leaf and simmer for 6 minutes. Mix ground round, rice, salt and pepper. Shape into 1-inch balls. Add chili seasoning mix to tomatoes. Drop meatballs gently into tomatoes. Cover and simmer for 20-30 minutes.

From the kitchen of:

Chris Bryant

Johnson City, Tenn.


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