6 lg. peppers
I pkg. rice pilaf mix
1/4 c grated Parmesan
1 sm. onion
1/2 c. peas
1 to 2 T. olive oil
1/2 lb. ground beef (opt.)
1 sm. jar tomato sauce

Cut off the top of the peppers, leaving stems intact. Clean and parboil peppers about 5 minutes. Drain and cool upside down on rack. Prepare rice pilaf according to package directions. Stir in grated Parmesan, set aside. In a skillet saute onion in oil until almost translucent. Add peas and if desired cooked ground beef. Combine this mixture with the rice pilaf. Stuff the peppers. Spoon tomato sauce on top and replace the stems. Bake at 350* for about 20 minutes until hot.

Thanks MOM!!!!!!


Cut into floweretts and cook until crisp tender.
Drain and place in a shallow dish.

Mix together:
3/4 cup Italian Dressing
1 tab. chopped pimento (from a can)
1 tab. finely chopped onion
1/2 tea. dill weed.

Pour over warm cauliflower.
Cover and refrigerate overnight.
Drain before serving.