More stuffed pepper possibilities today, as Forum cooks continue to feed Phill Alger of Gold Bar versions they hope might match the recipe of his remembrance.
Faithful Forum helper-outer and Arlington cook Jean Kroeze sent along a trio of potential pleasers and says, “Here are some more stuffed pepper recipes for Phill Alger to check out. This one with shrimp from my 1965 edition of ‘Better Homes and Gardens New Cookbook’ is the only one that calls for the tomato sauce he mentioned.”
And Jeanne Metzler of Everett, another Forum friend from way back, antes up with yet another pepper option.
“I hope Forum readers have a sense of humor,” she writes, “because this is a humorous recipe. Let’s make it simple.”
Shrimp-stuffed peppers
6medium green bell peppers
Boiling salted water
Salt
2cups diced, cooked, cleaned shrimp
2cups cooked rice
\1cup salad dressing
2tablespoons chopped onion
Dash Tabasco sauce
Pepper
1can (8 ounces) seasoned tomato sauce
Preheat oven to 350 degrees.
Cut off tops of peppers; remove seeds and membrane. Precook pepper cups in small amount of boiling salted water for 5 minutes; drain. Sprinkle insides with salt.
In mixing bowl, combine shrimp, rice, salad dressing and onion; add Tabasco and season with salt and pepper to taste. Mix well and fill peppers with mixture.
Place upright in 11/2-by-6-by10-inch baking dish. Pour tomato sauce around peppers and bake 30 minutes. Spoon the tomato sauce over filling before serving.
Makes 6 servings.
Stuffed peppers for four or more
Put some water in a pot and bring to a boil. Throw in 4 peppers cut in half, centers removed. Boil about 4 or 5 minutes. Let cool and make stuffing.
Dump 1 pound of hamburger in a bowl, then throw in a handful of onion soup mix, a little Italian seasoning, salt and pepper, and a little garlic powder. Throw in 2 eggs (shells removed). Toss in a little Worcestershire, then use your hands and mix.
Now, throw in a couple handfuls of bread crumbs and mix until you get a ball. Stuff this in your peppers. Top with a little chili sauce.
Bake at 350 degrees, uncovered, for about 25 minutes. Put a slice of your favorite cheese on top of the peppers and bake about 5 minutes more or until melted. Enjoy!
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c?o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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