Archive for September, 2009

Stuffed Green Peppers

I was given a matchbook from 1968 with this recipe

6 medium green peppers

1 lb. ground beef

1 med onion, chopped

1 (6-oz) can Hunt’s Tomato Paste

1 1/4 cups water

2 cups cooked rice

2 tsp Worchestershire sauce

1 1/2 tsp salt

1/2 cup shredded cheddar cheese

Remove tops and seeds from peppers; cook in boiling salted water 5 mins.; drain.  Cook meat onion and garlic in skillet until tender; drain fat.  Combine remaining ingredients and add meat to mixture; spoon into peppers.  Place peppers in baking dish and bake at 375 degrees F, 30 mins.  6 servings.

Pumpkin Soup


  • 2 med carrots, sliced
  • 2 tablespoons butter
  • 1 med onion, chopped fine
  • 1 celery stalk, chopped fin
  • 1 clove garlic
  • 2 15 oz can pumpkin
  • 32 oz. chicken stock or vegtable stock
  • 1 tsp pumpkin spice
  • 1/2 cup half and half
  • 1/4 cup water
  • 3 tablespoons of maple syrup
  • Salt and pepper to taste
  • Croutons
  • 3 cups 1 inch bread cubes
  • 2 tsp pumpkin pie spice
  • 2 tablespoons butter


  1. In a lrg saucepan cook carrots in hot butter over med heat for 2 minutes
  2. Add onion, celery, and garlic
  3. Cook for 8-10 minutes, until vegtables are tender
  4. Stir in pumpkin, broth, pumpkin spice, half and half, water, and syrup
  5. Heat throughly
  6. Season with salt and pepper
  7. Pumpkin Croutons
  8. In a bowl toss bread cubes with pumpkin pie spice.
  9. In a lrg skillet cook bread cubes in hot butter for 8 minutes or until toasted.
  10. Turn Occasionally


7 cups Cream Soda (or Diet Cream Soda)

-> 1  2-liter bottle minus 1 cup

1 cup butterscotch syrup (or sugar free syrup) Torani or Davinci

mix carefully just before serving to preserve fizz.

Bizarre Brain Pate

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.

Brittle Meringue Bones

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3″ bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.