Julie’s Alabama Stuffed Peppers
Start with six peppers. Use either yellow, orange or red. The green ones tend to be bitter.
1 pound ground chuck
1 pound ground turkey
Salt and pepper to your taste
Handful of flat leaf parsley
2 medium size cloves of garlic
The only other ingredient you need is a one pound can of Glen Muir fire roasted crushed tomatoes.
Cut bottoms and tops of peppers off so pepper sits upright in roasting pan. Set bottoms aside.
In a chopper or food processor add the egg, garlic, the parsley and the bottoms of the peppers. Puree. It’s important that you use the bottoms of the peppers to give a full flavored taste to this dish.
Mix chuck and turkey thoroughly, add contents from food processor, salt and pepper to mixture. Make sure that you blend it all the way for an even taste. You need to work it with your hands.
Fill peppers. If you have any of the mixture left over, depending on the size of your peppers, form into balls and freeze until the next time you are ready to make the peppers. What could be easier than setting the frozen ball into the pepper? Cover tops of peppers with the lids you cut off.
Pour the fire roasted crushed tomatoes over peppers. Again, depending on size of peppers, the size of the pan and your personal taste for the tomato sauce, you can use it all or freeze the rest.
Bake at 350 for one hour and thirty minutes. I cover mine for the first hour with tin foil and remove it for the last 30 minutes.
Poppy Seed Salad Dressing
3/4 cup sugar
1/3 cup white vinegar
1 1/2 tablespoons of onion juice
1 teaspoon dry mustard
1/2 teaspoon of salt
1 cup of vegetable oil
1 1/2 tablespoons of poppy seeds
Mix first five ingredients in blender for about 30 seconds. Add oil slowly and blend about 30 seconds until it thickens. Stir in poppy seeds. Makes about one and a half cups.
This dressing is particularly good on a mixed fruit salad opposed to a vegetable salad.
Ollie’s Favorite Nutty Popcorn Balls
One fifteen ounce jar of cane syrup
3 tablespoons of butter or margarine
1/8 teaspoon of cream of tartar
1 cup chopped pecans
4 quarts of popped corn
Combine syrup, butter, cream of tartar and pecans. Cook over very low heat, stirring until the butter melts. Raise heat to medium. Do not stir until you reach the soft crack stage. Remove from heat.
Pour pop corn into large pan. Carefully pour hot mixture and stir as you’re pouring. A wooden spoon is best to work with. Oil your hands with either butter or oil and fashion mixture into balls. Lay out on wax paper. When cool, wrap in plastic wrap and store in a dry place. Depending on size of balls the yield should be 12 to 18.
1 fryer, cut into pieces
1 1/2 1b smoked hot sausage
3 tbsp shortening or bacon drippings
3 tbsp flour
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 c water
2 c canned stewing tomatoes
2 tbsp parsley, minced
1/4 green onion tops
2 tsp salt
2 c rice
Brown sausage and chicken in shortening or bacon drippings; remove, and add flour to make roux. Add onions, green pepper and garlic. Cook until tender. Add water, rice, tomatoes, parsley. Bring to boil. Reduce heat to low temperature and cook covered for an hour. Serves 8-10
2 1/2 lb crawfish tails 1 stick margarine
3 large onions, finely chopped
Parsley finely chopped
salt and pepper to taste
2 c rice
Sautee onions in margarine, about 15-20 minutes, until soft. Add crawfish fat and cook over low heat, stirring constantly, until fat comes to the top. Add tails and season to taste. Add just enough hot water to etouffee for desired consistency. Simmer for 20 minutes. Add parsley. Serve over steaming hot rice.
Pepper Apple Chicken
6 boneless chicken breasts
2 c apple juice
2 tbsp butter
2 large apples (I prefer Granny Smith)
1 tbsp black pepper
1/2 c brown sugar
1 tbsp ground cinnamon
1/4 tbsp of nutmeg
1 tbsp cornstarch
1/4 c water
Wash chicken and dry thoroughly. Allow chicken to soak in apple juice for two hours in refrigerator. Remove chicken from apple juice (save juice). In a skillet, melt butter. Add chicken, reduce heat from high to medium. Peel and core apples, slice as thin as possible. Turn chicken once after browned; then add apple slices. Spread evenly. Cover and allow to simmer until other side is browned. Add apple juice, nutmeg, brown sugar, cinnamon and pepper. Stir thoroughly and cover. Simmer 20-25 minutes. Mix cornstarch in water. When mixture starts to bubble, add cornstarch. Stir until thick. Serve hot.