My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, July 27, 2011

Beefy Vegetables

Yep, this comes to you right off the back of the Pepperidge Farm Herb Seasoned Stuffing bag. However if you are like me and have to add your own personal touch it gets even better.

I used half ground beef and half Italian sausage, corn cut from a big ear, fresh tomatoes and green pepper instead of the stewed tomatoes, twice the amount of cheese and a big clove of garlic, minced. Check your seasoning. You might want a little thyme, basil and oregano. I did.

Beefy Vegetables
4 servings
print recipe

1 pound of ground beef
1 medium onion, chopped
2 medium zucchini, quartered lengthwise and sliced
1 can (about 14 1/2 ounces) stewed tomatoes
2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing (I used the crumbly kind)
2 tablespoons grated Parmesan cheese

Cook beef and onion in 12-inch skillet over medium-high heat until well browned, stirring to separte meat. Pour off fat.

Stir zucchini and tomatoes in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until zucchini is tender. Remove from heat.

Add stuffing and cheese to skillet and mix lightly. Cover and let stand 5 minutes. Serve with additional cheese, if desired.

1 comment:

  1. Hey Beverly! If you will come and make this for us today, I will share some of what I get canned today. Sound like a deal?


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