42 - Wednesday, July 27, 1988 - North Shore News Stuffed green pep: PEOPLE ARE rarely lukewarm about green peppers: they either love them or hate them. I occasionally serve them to cer- tain members of my family for spite — just to watch them trying to pick pieces of pepper out of a casserole. Mind you, if 1 chop the peppers finely enough, they don’t know they’re there and merrily munch away. During the winter, peppers price themselves into the luxury level, but this time of year they’re often a bargain. They freeze beautifully. If you're lazy, they can be frozen without first blanching in boiling water, but I prefer to give them a quick bath. Naturally, they should be cored and seeded before freezing. Hint: To dice a thawed green pepper, try using your kitchen shears instead of a knife. Stuffed green peppers also freeze well. I wrap mine individually so that anyone wanting a quick meal can grab one or two and heat them in the microwave. Ys cup dottled steak sauce 1 cup cooked rice (don't use “minute’’ varieties) Cook meat gently with onions until the pink is gone. Stir in re- maining ingredients except rice and simmer until slightly thickened. Add rice. Cool. Stuff six prepared peppers. Bake at 350F, 30 to 35 minutes. To freeze, do not bake. Wrap individually and quick-freeze, Sausage-Stuffed Peppers You may recognize this recipe — it’s very similar to the mixture I use for cabbage rolls. i Ib. pork sausage meat Y% cup ketchup M% cup fine dry breadcrumbs lege 2 teaspoons dry ftalian herbs salt and pepper If you have access to Stove Top One-Step Stuffing Mix (the crumbs are pre-seasoned and you simply add boiling water) you may substitute the dry mix for the crumbs and herbs — an excellent product, but only available down South. Combine the uncooked sausage with the remaining ingredients. Mix well and stuff six peppers. Bake at 350F, 40 to 45 minutes. | always bake these in the sauce mentioned earlier. eet Spinach-Stuffed Peppers If you're counting calories, these are the answer. If not, they serve six as a side dish with any grilled meat. 1 cup cooked rice 1 package frozen chopped spinach, thawed and squeezed dry 1 8-oz. tin tomato sauce Y2 cup grated Parmesan cheese 2 teaspoons mixed dried Italian herbs 1 egg, slightly beaten salt and freshly cracked pepper Sale ends —— July 34, 1988 ; Combine ingredients and stuff prepared peppers. Bake at 350F, 35 minutes. Serve with a dollop of sour cream and more grated Parmesan. A friend of mine, lazy, but an excellent cook, stuffs her peppers with a mixture of prepared, packaged long-grain and wild rice mix. She stirs it into a pound of raw, lean ground beef and stuffs the peppers. I haven’t tried it so pro- ceed at your own risk! ONG TOE OTE Sch. tra ns Ratchet mount MIF, 90h, receive for 19.899: | 9.8002 Antenna for Powerboats 19-800; 3985 17-8002 ole receive “We dust the heated peppers with grated Parmesan cheese, and one daughter swears by a side dip of H.P. Sauce. . 42.4008 Electronic ke any sound it coon Can playback Here are some of my favorite » AS Music stuffing recipes. Each makes ‘ — enough for six large peppers. This PTET " should logically serve six people, but don’t count on it if you’ve got any young men in the family. If you’re making a batch for the freezer you can double or triple the 210 OCtcompanim, “AM/FM receiver with IMXt stereo expander | B8Preset ins . gives your music special ‘tive” quality 32 mini er, recipes. n é 3 40% BFeatner-touch eqnl® Polyphonic . . 529.95 Baking instructions are for control bar, 120'\W S¥ Portability @ Digital tuning Clearance freshly prepared peppers. If ; Ee frozen, double the time but : decrease the oven temperature to 300F. Frozen peppers seem to bake more successfully if they're set ina bath of your favorite tomato sauce. Another quick combination that adds a lot of flavor is: 1 tin cream of tomato soup YY tin onion soup Y2 soup tin water Y% cup ketchup dash of Worcestershire sauce Direct-drive turntable fracks all your albums with amazing precision 4 95 199.95 Pocket multitester measures to 7000 volts in 6 ranges 1222. Musical powerhorn plays 94 tunes, up fo 300-foot range 3975 32-7030 ao” Peppers should be cored, seeded and scalded for one minute in a pot of boiling water before stuff- ing. Drain well — kitchen tongs will save your fingers. a os Spicy Corn-Stuffed Peppers 1 th. lean ground beef 1 medium onion, chopped 1 tin Niblets corn, drained (don’t throw away the water - freeze it for your next soup or gravy) 1 8-oz. tin tomato sauce 1 -2 teaspoons chili powder (omit if freezing) HONE CE te S rain CMa S wl SSUEG £ON ferris solic Out 4 ihe nant to Conect \oegopnical Bateres MOT INC TUCES UNIOESS SmeC.0 : . a : NISION e itatt etary CanaAna to Check the white pages for the Radio Shack store or participating dealer nearest you