Post by iris on Feb 7, 2012 13:18:22 GMT -5
As I've explained, most of what we ate when I was young was what we could grow or gather. That keeps ingredient lists fairly simple. That doesn't mean tasteless, fortunately for me.
In this recipe, when I say "can" it will mean a pint or quart sized mason jar that we put up ourselves. I'll try to remember to specify, but in reality it depends on the size of the army you're cooking for.
Oven at about 350
Ingredients:
green bell peppers
breads of different kinds, biscuits, cornbread, even store bought (in a pinch these days I'll even use Pepperridge Farm stuffing)
2 lbs. of hamburger or more (to be honest, I usually need 5 lbs. LOL)
1 large chopped onion
corn 1 pint can at least
tomato juice 1 quart can
salt and pepper
Cut the peppers in half and clean out. Put them in a pot and cook them until they're fairly tender but not mushy.
Brown the hamburger and onions and remove all the grease. Then let it cool a bit while you get the other things ready.
In a extra large pan, (momma used an aluminum dish pan) crumble up all the breads fairly fine. Drain the corn and dump it in. Hands are best for mixing this but if you're finicky use a big spoon. LOL Add the cooked hamburger and onions(that's why you need it to cool a bit). I then add about 2 cups of the broth from the cooked peppers. (that's my idea not momma's). Continue to mix and start adding tomato juice until the mix can be shaped and put into the peppers. This point is where I start putting in the salt and pepper and taste test till it suits me. Sometime I'll add more juice or what ever till I like it.
Now remove the peppers and place them on a baking pan (or 2 or 3 ;D) and fill them with the stuffing mix heaped up. Bake them until the tops dry out a bit, but not crispy. If I have left over stuffing I put in in a small pan and bake it for hubby. He don't like the peppers anyway.
In this recipe, when I say "can" it will mean a pint or quart sized mason jar that we put up ourselves. I'll try to remember to specify, but in reality it depends on the size of the army you're cooking for.
Oven at about 350
Ingredients:
green bell peppers
breads of different kinds, biscuits, cornbread, even store bought (in a pinch these days I'll even use Pepperridge Farm stuffing)
2 lbs. of hamburger or more (to be honest, I usually need 5 lbs. LOL)
1 large chopped onion
corn 1 pint can at least
tomato juice 1 quart can
salt and pepper
Cut the peppers in half and clean out. Put them in a pot and cook them until they're fairly tender but not mushy.
Brown the hamburger and onions and remove all the grease. Then let it cool a bit while you get the other things ready.
In a extra large pan, (momma used an aluminum dish pan) crumble up all the breads fairly fine. Drain the corn and dump it in. Hands are best for mixing this but if you're finicky use a big spoon. LOL Add the cooked hamburger and onions(that's why you need it to cool a bit). I then add about 2 cups of the broth from the cooked peppers. (that's my idea not momma's). Continue to mix and start adding tomato juice until the mix can be shaped and put into the peppers. This point is where I start putting in the salt and pepper and taste test till it suits me. Sometime I'll add more juice or what ever till I like it.
Now remove the peppers and place them on a baking pan (or 2 or 3 ;D) and fill them with the stuffing mix heaped up. Bake them until the tops dry out a bit, but not crispy. If I have left over stuffing I put in in a small pan and bake it for hubby. He don't like the peppers anyway.