Tips for Great Salads

Select greens that are crisp and free of discoloration. Iceberg lettuce and cabbage should be firm and solid. Wash greens thoroughly in cool water. Pat them dry with a clean towel or paper towel to remove water.
Store in a covered container or plastic bag, and refrigerate at least 1 hour before serving to crisp the greens. Place paper towel in the bottom of the container or bag to absorb excess moisture.
For iceberg lettuce, cut out the core with a paring knife. Best way is to hit the core on area against the counter, lift out the core. Rinse under running water and drain head with hole down on paper or towel.

When making a salad, tear lettuce into bite sizes or if not desiring to save any left over salad you may cut lettuce with a knife. It will discolor after a time if cut with a knife. A large plastic knife will do just fine.
One tip after combining your salad, place in plastic bag or bowl, covered and refrigerate for at least 15 min.
If you want to make salad to last 2-3 days, do not add tomatoes or olives until time to serve and salad will keep well.

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Good Stuffed Peppers

1 pound Hamburger
1 pound package good quality hot bulk sausage
1 medium onion diced
1 ( 12 oz.) package mozzarella cheese (small pieces)
5 cups any style spaghetti sauce
3 cups uncooked minute rice
12 medium size green peppers or 8 extra large peppers

Cut tops off peppers and dice them. Brown hamburger, sausage a few minutes then add diced onion and chopped pepper tops. Finish cooking just till meat is done. Drain most of the grease. Add the sauce and uncooked rice with the meat mixture. While the meat is cooking take a deep pan, put in peppers and boil for 5 minutes then drain. May need to cook in two batches to get all peppers cooked.

Or if it is easier for you, go ahead first and cook peppers, drain and set aside. To assemble stuffed peppers get a large commercial layer pan, or 9x13 in. pan, and a 8x8 in. pan. Set peppers in them and fill just about to the top.
Cover with the cheese, spray large piece of foil and cover well.
Bake 350D for one hour.

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Black Bean Spaghetti

1 large onion, sliced
1 small sweet red pepper cut into strips
1 small yellow pepper cut into strips
1 (8 oz.) package fresh mushrooms sliced
2 tbls. olive oil
1 (16 oz.) can whole tomatoes undrained,but chop tomatoes
1 (15 oz.) can black beans drained and rinsed
1/4 cup sliced ripe olives
1 (3 ½ oz.) jar of capers undrained
1/4 tsp. dried rosemary
1/4 tsp. dried basil
1/4 tsp. black pepper.
Hot cooked angel hair pasta
Grated Parmesan cheese

In large skillet, cook first four ingredients in oil over medium heat stirring constantly until tender. 
Add tomatoes and all other ingredients except pasta and cheese.  Bring to boil, then reduce heat and simmer 30 minutes, stirring a few times.
Serve over hot pasta and sprinkle with cheese. 
Yield 6 servings.

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1 Chronicles 21:13    And David said unto God, I am in a great strait.  Let me fall now into the hand of the Lord; for very great are his mercies.  But let me not fall into the hand of man.

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