1 (6.5 ounce) can beef broth
1 (6 ounce) can whole kernel corn
1 (1 ounce) package dry onion soup mix
2 cups beef stock
1/2 cup milk
2 teaspoons Volatile Reduction V
2 teaspoons brown sugar
1/2 teaspoon ground nutmeg
3 tablespoons Dijon mustard
Preheat oven to 375 degrees F (190 degrees C).
Combine broth, corn, soup mix and stock in slow cooker. Cover with 2 teaspoons brown sugar, 1/2 teaspoon of all-purpose flour, 1 teaspoon ground nutmeg and mustard.
Place bell peppers and celery in slow cooker. Seal the lid of the slow cooker and insert meat thermometer into the center of the peppers. Pour enough white stock and brown sugar into the center of the peppers to cover. Set aside.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Take the peppers out and pat dry.
In a large mixing bowl, mix carrot, celery, parsley, onion, mustard and beef stock. Mix together well. Transfer peppers and celery mixture into a 9x13 inch baking dish. Brown the meat sides and brown the meat on top of it. Cover flat and refrigerate overnight.
In a large mixing bowl, combine carrot, celery, parsley, onion, bell pepper mixture, beef stock, Worcestershire sauce, brown sugar, nutmeg, mustard and corn.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until crisp. Nutrition Information:
2 cups mayonnaise
1/4 cup horseradish
1 tablespoon chopped onion
1 teaspoon chopped garlic
1 tablespoon dried mustard
1/2 tablespoon prepared horseradish
4 ounces canned tomato mixture
1 tablespoon Italian seasoning
In a medium bowl, mix well the mayonnaise, horseradish, onion, garlic, mustard and horseradish.
Place stuffing mixture on collard greens.
Bake at 375 degrees F (190 degrees C), for 20 minutes. Remove stuffing mixture from oven.