Texas-Style Beef & Beans
1 pound lean ground beef
1 small onion, minced
2 eggs, beaten
1/2 cup seasoned bread c rumbs
salt and pepper to taste
1 clove garlic, minced
2 teaspoons chili powder
3/4 cup tomato catsup
3 tablespoons corn oil
2 packages (10 ounces each) frozen baby lima beans
1 cup bottled hickory smoke-flavored barbecue sauce
1/4 cup water
Combine beef, onion, eggs, bread crumbs, salt, pepper, garlic, chili powder and 1/4 cup catsup in a medium-size bowl; mix well.
Shape mixture into 24 balls, about 1 inch in diameter.
Heat oil in a large skillet; brown meatballs well on all sides.
Drain and discard excess fat from skillet.
Add beans, barbecue sauce, Tabasco sauce, remaining 1/2 cup catsup and water to skillet; bring to a boil, stirring.
Lower heat, cover and simmer 15-20 minutes or until beans are tender.
Savory Pork-Stuffed Peppers
1 1/2 pounds ground pork
1/8 teaspoon pepper
1 can (10 3/4 ounces) cream of celery soup
1 can (7 ounces) whole kernel corn, drained
1 medium-sized onion, minced
3 large green peppers
boiling salted water
6 tomato slices, cut 1/4-inch thick
Lightly brown pork in a large frying pan; pour off drippings.
Sprinkle 1 teaspoon salt and pepper over meat.
Add celery soup, corn and onion; cool slowly 10-12 minutes, stirring occasionally.
Cut green peppers in half lengthwise and remove membrane and seesd, cook in boiling salted water 2 minutes
. Invert and drain thoroughly.
Fill pepper halves with meat mixture; place on rack in roasting pan.
Bake in preheated 350 degrees oven 15 minutes.
Sprinkle additional salt on both sides of tomato slices; placing on top of stuffed peppers.
Sprinkle with Parmesan cheese; bake 15 minutes longer.