Slow Cooker Thursday / Stuffed Peppers

4 large bell peppers
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 large clove garlic, finely chopped
1 can (15 oz) tomato sauce

1/2 cup chopped tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2/3 cup chopped mushrooms

1/2 cup water
Fresh cilantro, if desired

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.

2. In 10-inch skillet, brown beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in mushrooms. Divide beef mixture evenly among peppers.

3. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.

4. Cover; cook on Low heat setting 5 to 7 hours or until peppers are tender. Garnish with cilantro.

My mouth is watering ..lol

Join in on Slow cooker Thursday, Hosted by Sandra at Family Corner

Cheese canapes and other canape ideas

1 C. mayonnaise
1 C. sharp Cheddar cheese
1/2 C. Parmesan cheese
2 t. finely chopped onion
1 can chopped black olives
Garlic salt to taste
Cocktail rye bread

Combine the mayonnaise, cheeses, onion, olives and garlic salt. Mix together and spread on cocktail rye bread. Put under the broiler for a few minutes, until cheese bubbles.

Some other ideas for appetizers :
Shrimp with cocktail sauce , Chicken and Ripe Olive, Artichoke with Red Pepper, Cheddar cheese with a Smoked Almond , Salami stuffed with a Spanish Olive.

Harvest Creamed Succotash

Ingredients
4 ounces thick sliced bacon, cut into 1/2-inch pieces

1 medium onion, cut into medium dice

1 (10 ounce) package frozen baby lima beans

Salt and freshly ground black pepper, to taste

1 (10 ounce) package frozen sweet corn

1/2 cup heavy cream

1 1/2 teaspoons thyme

2 teaspoons chives

Instructions
Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.) When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Cock Of The Walk Fried Catfish

12 4-5 ounce catfish fillets

2 eggs

1/2 cup milk

1/2 cup flour

1 1/2 cups cornmeal

2 teaspoons salt

2 teaspoons of your favorite seasoning salt

1 teaspoon black pepper

1 cup canola oil

Wash the catfish fillets , cut them into serving size pieces, and set aside.

Whisk the eggs and milk and place in a shallow bowl.Mix the flour, cornmeal, salts, and pepper; put in a Ziploc bag.

Dip each fillet in the egg mixture, then coat with the cornmeal mixture.

Pour oil into a large skillet to about 1/2" deep.

Heat on medium-high heat to 375° and fry the coated catfish pieces 3 or 4 at a time, until golden brown on each side. (don't crowd them in the pan)

Drain on paper towels

You can make tartar sauce by mixing together

1 cup mayonnaise

1/3 cup sweet relish

2 tablespoons lemon juice

1 tablespoon ketchup.