2 1/2-lb beef brisket
2 large onions
6 medium carrots
2 tbsp. seasoned flour
a little fat
1 cup Guinness stout and water mixed
Srig of parsley
(Serves 4)

Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently, until transparent. Return the beef and add the carrots and the liquid. Bring just to a boil, reduce the heat to a very gentle simmer, cover closely, and cook for 1 1/2-2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.

6 large green peppers
1 lb. ground beef
1 chopped onion
2 Tbsp. olive oil
1 cup diced celery
1 8-oz. can tomato sauce
1 18-oz. can kidney beans, drained and rinsed
1/2 tsp. salt
1 tsp. paprika
2 Tbsp. chili powder
1 cup water
1 8-oz. can tomato sauce

Preheat the oven to 350 degrees. Cut the tops off the green peppers and remove the seeds and membranes. Set aside. In heavy saucepan, cook the ground beef and onion together until beef is browned and onion is tender, stirring to break up beef. Drain well. Add celery, 1 can tomato sauce, kidney beans, salt, pepper, and chili powder. Cook and stir over medium heat 5 minutes, stirring frequently. Stuff the green peppers with this mixture. Place in a baking dish with the sides of the peppers touching. Combine 1 cup water and 8-oz. can tomato sauce and pour over and around peppers. Bake at 350 degrees for 30-40 minutes until peppers are tender. Serves 6

Broiled Skewered Pork with Pomegranate Syrup

Dinner in a Pumpkin

1 egg
2 T. sour cream
2 T. ketchup
2 T. flour
1 package of onion soup mix, dry
1 (1 pound) package of ground sirloin
ketchup for coating the meatloaf
1/3 c. spicy V-8 Juice

Into blender put the first 5 ingredients exactly as given. Blend briefly until smooth. In medium bowl combine with beef. Mix well. Wet hands to shape into oval loaf. Bake in Pam-sprayed 2 pound, foil, loaf tin at 400 for 45 minutes. After first 15 minutes, coat top in ketchup and add the V-8 Juice around the loaf; return to bake the remaining 30 minutes. NOTE: If you double the recipe, be sure to double all ingredients and time as well, requiring almost an hour and a half total baking. If you make 2 small loaves, however, you do not double the baking time. (Leftovers freeze well to use in 3 months). (Makes 1 small loaf and serves 2)

1 (81/2 oz.) can sliced peaches
1/3 c. hot water
2 T. margarine
2 c. Stove Top Chicken Flavor Stuffing Mix in the canister
4 pork chops (1 inch thick) with pocket cut for stuffing
½ c. peach preserves
2 T. Dijon mustard

Heat oven to 350. Drain and dice peaches, reserving syrup. Mix water and margarine in bowl; stir in stuffing mix, peaches and syrup. Fill pork chops and place in 13x9 inch baking pan. Mix preserves and mustard; brush over chops. Bake 60 minutes or until cooked through. Bake any remaining stuffing in a casserole 30 minutes. (Makes 4 servings)

Preheat oven to 425.
One 9 inch round pie plate (1 1/4 inch deep)

2/3 c. chopped onion
1/3 c. grated Parmesan cheese
1 c. milk
2 eggs
3/4 c. Bisquick baking mix
1 can (8 oz.) pizza sauce*
1/4 c. grated Parmesan cheese
Half of (3 ½ oz.) package of sliced pepperoni
3/4 c. assorted toppings(chopped onions, green peppers, sliced mushrooms, etc.)
1 c. shredded mozzarella cheese(4 oz.)

Sprinkle the onion and 1/3 c. Parmesan cheese into the pie plate. Beat the milk, eggs and baking mix (15 seconds in blender on high speed or 1 minute with a wire whisk or hand beater) until smooth. Pour into pie plate and bake 25 minutes. Spread the pizza sauce over the top. Top with remaining ingredients and bake 15 minutes longer or until the cheese is light brown. Let stand 10 minutes before cutting. (Serves 6)

Serve Immediately

Sprinkle with walnuts; garnish with basil sprig if desired.

Serves 4

8 ounces uncooked farfalle (bow tie pasta)
2 medium yellow squash, (1-1/2 cups) halved lengthwise and sliced
1 medium zucchini (1-1/2 cups) halved lengthwise and sliced
2 cups fresh corn kernels (3 ears)
1/2 cup finely chopped fresh basil
1 cup low fat ricotta cheese
1/2 cup low fat buttermilk
1/4 cup grated Parmesian cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups diced seeded tomato
1/2 cup chopped walnuts, toasted
Basil sprig (optional)

Cook pasta in boiling water 8 minutes. Add squash and zucchini; return to a boil, and cook 3 minutes. Add corn; cook an additional 2 minutes. Drain well.

Combine basil and next 5 ingredients in a large bowl. Add pasta mixture and tomato; toss gently to coat.

Serves 1

2 pounds Ground round
2 tablespoons oil
1 can stewed tomatos (14 oz) cut up
6 oz V-8 juice
1 pound jar Prego Spaghetti Sauce
1 Env onion soup mix
1/2 cup grape jelly

Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, soup mix and grape jelly. Cook, stirring often, 15-20 minutes or until jelly melts and sauce is piping hot. Source: Gloria Pitzer's newsletter

1 small pkg. Creamettes macaroni
1 lb. ground beef
1 onion chopped
1 small can (8 oz.) pizza sauce
1 large can Hunts tomato sauce with bits
salt and pepper to taste
1/4t. garlic salt
1/2t. oregano
1 pkg. (8 oz.) grated Mozzarella cheese
1 green pepper sliced
1 small pkg. sliced thin pepperoni sausage
1 small can mushroom bits drained

Cook meat and onion; drain off fat. Cook macaroni until almost tender (about 5 minutes). Do not overcook or rinse. Mix macaroni, meat mixture and tomato sauce in bowl. Pour into 9 x l3 inch pan. Sprinkle top with seasonings. Pour pizza sauce over top, cover with Mozzarella and top with green pepper, mushrooms and pepperoni. Bake at 350, for 25 minutes. (Can be made a day ahead and kept in refrigerator, but bake 5 minutes longer). (Serves 4-6).