Here are some favorite recipes of Fulton Presbyterian Manor’s kitchen crew.
This is the favorite of just about everyone here!
Stuffed Pepper Soup
For 10 servings
12 and 3/4 oz. ground beef
2 qt. water
1 lb. tomato sauce
1 and ¾ cups diced tomatoes
2 ½ oz. long grain rice
2 cups fresh green peppers chopped
¼ cup brown sugar
¼ tsp iodized salt
2 tsp beef base
1 tsp ground black pepper
- Thoroughly wash, rinse, and trim vegetables.
- Brown ground beef in pan over medium heat until no longer pink, drain
- Stir in remaining ingredients in large pot; bring to a boil. Reduce heat, cover and simmer for 30-40 minutes or until peppers are tender.
Here is another favorite:
Banana Cupcake
For 17 servings
3 ripe bananas, mashed
¾ cup granulated sugar
2 large eggs, slightly beaten
2/3 cup vegetable oil
2 cups all-purpose flour
1 ¾ tsp baking soda
3 Tbsp. milk
½ cup powdered sugar
- Preheat conventional oven to 325 degrees F
- Combine mashed bananas and sugar, add eggs one at a time
- Stir in vegetable oil
- Stir in flour, baking soda and milk
- Use cupcake papers lightly spraying each one with non-stick spray. Fill each paper to 3/4s full
- Bake until toothpick inserted in the center of cupcakes comes out clean. About 20-25 minutes. Remove from the oven and allow to cool completely.
*Can be sprinkled with powdered sugar or frost.
Another favorite:
Brown Sugar Meatloaf
For 25 servings
1 ½ cups brown sugar
1 ½ cups ketchup
8 lbs. ground beef
2 ¼ cups milk
6 large eggs
1 Tbsp. iodized salt
1/2 tsp ground black pepper
1 ½ cups fresh yellow onion chopped
2 ¼ cups crushed saltine cracker crumbs
- Preheat oven to 350 degrees F
- Thoroughly wash, rinse, and trim vegetables.
- Press brown sugar into the bottom of a loaf pan that has been sprayed with non-stick spray. Spread ketchup over brown sugar
- Mix ground beef, milk, eggs, salt, black pepper, chopped onion and saltine cracker crumbs in a mixing bowl. Put 1.5 lbs. of beef mixture into each loaf pan and shape the mixture into a loaf. Place ketchup over the loaves.
- Bake in preheated oven for 1 hour or until the meat is brown and the juices run clear.
- Let stand for 10-15 minutes. Slice into 3oz. portions. 8-10 slices per loaf.
PHOTO: Our community’s dining crew: Chas, Mariah, Kenda, Lisa, Eddie, Nona, Robert and Debbie