Roasted Red Peppers
Florence
- 4 large red orange or yellow bell peppers
- 2 tablespoons good olive oil
Preheat oven to 500° F
Place aluminum foil over baking sheet and grease well.
Place whole peppers on baking pan, in center of oven and bake for 30 to 40 minutes or until the skins are completely wrinkled and the peppers are charred.
Remove from oven.
Cover with aluminum foil and allow to cool for approximately 30 minute or until they are cool enough to handle.
Remove stems, peels and seeds and put in to pieces with any juices that have collected on pan.
Pour the oil over the peppers.
Cover with plastic wrap and refrigerate for up to 14 days.
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In a Snap Meat Loaf
Florence
- 2 eggs
- 1 Cup milk
- 1/2 Cup white bread crumbs soft
- 3 teaspoon salt
- 1/2 teaspoon pepper
- 2 lb ground chuck
- Aluminum foil
Beat eggs and milk together in a large mixing bowl.
Add the breadcrumbs, salt and pepper and blend together well.
Sprinkle in the salt and pepper.
Place the ground chuck in with the milk mixture and mix well.
Use your hands to mix making sure all the ingredients are combined.
Place a piece of aluminum foil in a 9X9 inch pan.
Be sure the aluminum foil comes about 6 inches over the edges of the pan.
Form meat mixture into the pan.
Pull the aluminum foil over the top and seal well.
Remove from pan and freeze for up to 2 months.
To heat preheat oven to 350 degrees
Spray a 9X9 inch baking pan slightly with a non stick cooking spray.
Unwrap the meatloaf and place in the pan.
Bake 1 hour 30 minutes or until set.
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