Grannys Stuffed Bell Peppers

•     2 pounds lean ground beef
•     One 16 ounce can tomato sauce
•     1 large fresh onion, chopped
•     1 toe garlic, finely chopped
•     1 can Rotel diced tomatoes
•     1 cup shredded cheddar
•     1/4 cup Lea & Perrin’s Sauce
•     3/4 cup dry rice
•     5 large bell peppers
•     Seasoned bread crumbs
•     Parmesan and paprika for garnish

Saute ground beef and chopped onion until beef is brown. Add tomato sauce, Rotel tomatoes, garlic, Lea & Perrin’s and salt. Bring to boil, cover and simmer one hour. Add rice and continue to simmer for one more hour or more. While beef mixture is simmering, cut bell peppers in half lengthwise, remove seeds, rinse well. Boil until pepper halves are barely soft, about 10 minutes. Drain and set aside. Remove meat mixture from heat and stir in most of the shredded cheddar.  Fill Pepper halves with beef mixture and sprinkle with Seasoned bread crumbs, Cheddar, Parmesan cheese and paprika. Bake in 350F oven for about 30 minutes.

Chocolate Chess Pie

Grannys Recipe

• 2 eggs
• 3 1/2 tbsp cocoa
• 1 1/2 cups sugar
• 1/2 stick butter
• 1 can evaporated milk
• 1 tsp vanilla
• 1/2 cup chopped nuts (optional)
• pinch of salt

Mix ingredients.  Pour into 9 inch pie shell.  Bake at 425 for 5 minutes, lower heat to 350 and bake for 35-40 minutes or until set.  DO NOT OVER BAKE!!!