Brown Rice stuffed Peppers

1 med onion finely chopped (1 Cup)
2 ribs celery finely chopped (1/2 Cup)
2 cloves garlic minced
1/2 tsp cumin
10 oz frozen spinage thawed and squeezed dry
2 15 oz cnas Italian style diced tomatoes drained, liquid reserved
1 15 oz can black beans rinsed and drained
3 C cooked brown rice
3 large carrots grated
1 1/2 Cups grated pepper jack cheese divided
4 large red bell peppers halved legthwise ribs removed
1 lb ground Italian sausage

Cook sausage over mediaum heat. Add onion and celery and cook 5 minutes or until soft. 
Add cumin, and carlic and saute 1 minute
Stir in spinach and grained tomatoes. Cook 5 minutes
Stir in black beans, rice, and carrots
Reduce heat to medium low and simmer 20 minutes
Season with salt and pepper
Stir in 1 Cup cheese
Preheat oven to 350
Pour liquid from tomatoes in bottom of baking dish
Fill each pepper hapf with heaping 3/4 C mixture and place in baking dish
Cover with foil and bake 1 hour
Uncover and sprinkle with 1 Tbsp remaining cheese
Bake 15 minutes more or until tops of stupped peppers are browned.
let stand 5 minutes
drizzle iwth pan juices when serving

Cabbage with Bacon

4 slcies bacon siced
1 med onion diced
1 Tbsp minced garlic
1 head cabbage chopped into 1 1/2 - 2" pieces
1/4 C water
salt and pepper to taste

Put bacon in large skillet or dutch oven, cook toll lightly crisped.
Remove bacon and drain drippings, leaving 3 Tbsp in pan
Add onion and garlic and cook till tender, about 3 minutes
Add chopped cabbage and water to onion
Cook about 12 minutes till crisp tneder, stirring occasionally
Add bacon back and stir gently to combine
Season with salt and pepper

Corned Beef Brisket

1 flat cut corn beef brisket
water
1 can beer
onion
carrots

Put Brisket in Crock pot
Sprinkle corning seasonings over
Cover with water
Pour 1 can beer over top
Add carrots
Cook over low 5-6 hours

Watergate Cake

1 White Cake mix
1 C 7-up
3 eggs
3/4 C oil
3oz pkg pistachio pudding mix
Combine in the order listed and pour into a greased and floured 9 x 13 pan. Bake at 350 45 minutes

Frosting:
3 oz pkg pistachio pudding
1 C milk
8 oz cool whip
combine and frost cake when cool

Pressure Canned Chicken

Pint:
 Add 1/4 tsp Chicken Base.  Process 75 minutes at 13lbs.

Fortune Cookies

Ingredients:
2 large Egg Whites
1/2 tsp Pure Vanilla Extract
1/2 tsp Pure Almond Extract
3 Tbs. Vegetable Oil
8 Tbs. All-Purpose Flour
1 1/2 tsp Cornstarch
1/4 tsp Salt
8 Tbs Granulated Sugar
3 tsp Water

Directions:
Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide.  Preheat oven to 300 degrees.  Lightly grease pan.  (Cookie sheet or 9x13 pan).

In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

Sift the flour, cornstarch, salt, and sugar into a separate bowl.  Stir the water into the flour mixture.

Add the flour into the egg white and stir until you have a smooth batter.  The batter should not be runny, but should drop easily off a wooden spoon. (If you want to dye the fortune cookies, add food coloring now.)

Place level tablespoons of batter onto pan, spacing them at least 3 inches apart.  Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

Bake until the outer 1/2 inch of each cookie turns golden brown and they are easy to remove from baking sheet with a spatula.  (10-12 minutes)

Working quickly, remove the cookie with a spatula and flip it over in your hand.  Place a fortune in the middle of a cookie.  To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin.  Place the finished cookie in the cup of a muffin tin so that it keeps it's shape.  Continue with the rest of the cookies.

Caramelized onion and bacon dip

• 4 bacon strips, chopped
• 1/4 cup extra-virgin olive oil
• 3 pounds yellow onions, peeled, halved, and thinly sliced
• 1 teaspoon coarse salt
• 2 tablespoons white-wine vinegar
• 1 1/2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 small shallots, thinly sliced into rings
• For serving: potato chips, celery, carrots, or other raw vegetables

1. In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
2. Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
3. In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
4. Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.