Stuffed Pepper Soup & Mississippi Mud Cake

Stuffed Pepper Soup
1 1/2 lb. ground beef
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
29 oz. diced tomatoes
29 oz. crushed tomatoes
2 beef bouillon cubes
1/4 cup brown sugar
1 tbsp. soy sauce
2 cups cooked rice
Salt & Pepper to taste
Water – optional

Cook hamburger until no longer pink; add diced peppers, sauté with hamburger for 1 minute. Add tomatoes, bouillon cubes, brown sugar, and soy sauce; bring to boil and simmer for 20 minutes. Add cooked rice to soup, and salt and pepper to taste. Note: There is enough liquid from cans of tomatoes, but if too thick, add water to your liking.

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Mississippi Mud Cake

1 tsp soda
2 cups sugar
2 cups flour
1/2 tsp salt
1/2 cup butter
1 tsp vanilla
1/2 cup Crisco
4 tbsp. cocoa
1 cup water
2 eggs
1/2 cup buttermilk
1/2 cup butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. powdered sugar
1 tsp vanilla
1 cup chopped nuts (optional)

Preheat oven to 400 degrees. Sift flour; add sugar and salt to bowl and mix well. In a saucepan, combine butter, Crisco, cocoa and water and bring to a rapid boil; stirring often. Add cocoa mixture to flour, stirring until combined. Add eggs (slightly beaten) in one at a time; stir until mixed. Add buttermilk, soda and vanilla to mixture and stir until mixed. Pour into a creased 9 x 13 inch cake pan; bake for 20 minutes.

Icing – Start 5 minutes before cake is done. Mix butter, cocoa and milk together in a saucepan and bring to a boil; remove from heat and add powdered sugar, vanilla and nuts, mix well and spread over hot cake.

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Laverne Diede
Rhonda Fitterer

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