... continued from Cover At night, Therese and her family roasted marshmallows over a firepit to make s’mores. Their cabin also had its own hot tub, which she said her kids LOVED using when they weren’t out exploring nature. They also had a pond nearby, which they all enjoyed casting their lures in to catch a fish or two. “It was a trip that was made for us,” she said. “The nature sightseeing and nature walking — everywhere you looked was beautiful. It was perfect for the whole family, and we loved every minute of it. We appreciate Signature Smiles for sending us!” Therese, we appreciate YOU and all your hard work! The five years you’ve spent with us have been absolutely wonderful, and we’re so lucky to have someone like you on our team. Thank you for all you do!
STUFFED PEPPER SOUP
OUR PATIENTS SAY IT BEST
Inspired by TasteOfHome.com
INGREDIENTS • 2 lbs ground beef • 6 cups water • 1 28-oz can tomato sauce • 1 28-oz can diced tomatoes, undrained • 2 cups chopped green peppers
• 1/4 cup packed brown sugar • 2 tsp salt • 2 tsp beef bouillon granules • 1 tsp black pepper • 2 cups cooked long-grain rice • Chopped fresh parsley (optional)
DIRECTIONS 1. In a Dutch oven over medium heat, cook beef until no longer pink, breaking it into crumbles; drain. Add beef back to the pot and stir in all ingredients except the cooked rice. Bring to a boil. 2. Reduce heat. Simmer uncovered until peppers are tender, about 30 minutes. 3. Add cooked rice and simmer, uncovered, for about 10 minutes. If desired, sprinkle with chopped fresh parsley.
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