Today it's all about tasty and easy. My mother made stuffed peppers doing the summer when our garden plants were producing giant green peppers. I always thought stuffed peppers were a lot of work to make, so I have a much easier recipe.
I have also added a recipe for a corn casserole because it's easier to open cans than to husk and then cut kernels off cobs. And baking powder biscuits are easier to make than homemade yeast bread and better than the ones that come in a tube.
1 Tbls. vegetable oil
1/2 lb. ground turkey, ground beef or sausage
1 medium onion, chopped (about 1/2 c.)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried mint
2 c. V-8 juice
1/2 c. uncooked regular long-grain white rice
2 medium green peppers, cut into 1-inch pieces (about 2 cups)
Heat the oil in a 10-inch skillet over medium heat. Add the meat, onion and basil and cook
until the meat is browned. Pour off any fat.
Stir the juice, spices, and rice in the skillet. Heat to a boil. Reduce the heat to low. Cover and
cook for 10 minutes. Stir the peppers into the skillet. Cover and cook for 10 minutes or until the
rice is tender and most of the liquid is absorbed.
1-15 oz. can whole kernel corn
1-15 oz. can creamed corn
1 stick of real butter
8 oz. sour cream
1 egg, beaten
1 small box Jiffy cornbread mix
Soften or melt butter in bowl; add corn with liquid; add sour cream and mix well. Next add egg
and cornbread mix; stir until all is blended. Pour into a greased 13- by 9-inchpan. Bake at 350 degrees.
Baking Powder Biscuits
2 c. flour
4 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp. salt
2 tsp. sugar
1/2 c. shortening
2/3 c. milk
Mix dry ingredients together in large mixing bowl. Cut shortening into dry ingredients. Add milk,
stirring until mixture is moistened. Roll out on floured board, or cloth and cut into 12 rounds.
Bake at 450 degrees until golden brown, about 10 minutes.