Monday, October 4, 2010

Stuffed Bell Peppers, Abel style

Green peppers grow very well in our climate. These were utilized by my family for this favorite dish. We always served them with mashed potatoes to utilized the resulting gravy to its fullest potential.

5 - 6 medium bell peppers (any color will do but we always used green)
1 1/2 lbs. lean ground meat
1 1/2 cups rice after cooked (day-old is best)
1 small onion diced
1 tsp garlic powder
2 eggs
1-2 tbs milk
1 tsp salt
1/2 tsp pepper
3 tbs ketchup with more to top the peppers

Cut the bell peppers at the top and removes seeds and core. It will be like a little bowl. You may have to trim the bottom is the bell pepper won't sit up straight. Place in a baking dish.

In a bowl, mix the ground meat, rice, chopped onion, garlic powder, eggs, salt, pepper, and 3 tbs ketchup. Mix well. If the mixture seems dry, add 1 - 2 tbs. milk (or water). Fill the bell peppers with the meat mixture. Place back in baking dish. Top the bell peppers with ketchup (a somewhat thick coating). Then, sprinkle 1/2 tsp. of granulated sugar on top.

Bake at 375 degrees for about 35 - 40 minutes until done.

Doris' Southern Biscuits

This is nothing fancy -- my mom made biscuits every week when we were growing up. The ingredients were simple. No Bisquick-- but she did take the help of self-rising flour. We would eat these with tomato gravy, molasses and sour cream, or homemade strawberry jam. When they were day-old, she would split them in half, butter them well, and bake them until crisp under the broiler in the oven. They were even better like that.

2 1/2 cups self-rising flour
1/2 cup shortening
2 tbs. sugar
3/4 cup milk (whole or buttermilk is best)

Combine the sugar and flour. Cut the shortening with a pastry cutter or two forks into the dry mixture. Create a well in the center of the dry ingredients. Pour in milk and fold the flour from the sides into the well. Don't overwork the flour. You do not want to activate the gluten as it will make them tough. Also, you may not use all the flour depending on how humid the day is. The dough will be somewhat sticky but you can pull flour from the sides as you form the biscuits. Just pat them into the size you like. Put them on a baking sheet and punch a fork into them twice to make vent holes. Bake at 400 degree until light and golden.