Well, here it is , a snowy day so I am staying in as walkign with my
walker sans chains or snow tires is not very satisfactory. I will get out
tomorrow, once things are melting and crosswalks less treacherous.

I have not been doing much interesting cooking since Syd died, as why fuss
for 1? lately, the urge to produce tasy stuff has begun to hit me.
Fortunately, my kids and grandkids have made a few visits so more food was
needed. For Channuka I made a turkey and for the last visit a giant beef
stew tht sustained all but the infane, Sabine for several days. No one
expected for t least a week, so what now? Well, Fairway had a $2.00 bag
of mostly greenpeppers adn I had a pound of frozen ground turkey so I
decided to put them together and make my stuffed peppers(usually 7 peppers
to the pound of meat) and I would freeze some for later meals.

The bag contained 5 of the largest greenpeppers I have ever seen, and not
one was bad, jusst a bit softer than I would ordinarily buy, but whole,
unblemished, etc. I took the 1 pepper I had already inth ehouse to make
6, which was a mistake. These 5 large pepper would be plenty for the
pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
use to make one meal:-)

No recipe here but this is what I did.

6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
and left whole

Stuffing:
1 large onion-finely chopped in food processor

4 slices low carb bread first torn, then chopped in dry food
processor(before doing the onions)

1 egg(can be omitted if allergic)

ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
available) Adjust heat to your taste.

FGBP-to taste

Salt, if needed

1/4-1/2 cup oof crushed tomatoes (from 28 oz can)

Sauce:
1 onion, sliced

Mushrooms(optional) sliced

28 oz can crushed tomatos or squooshed whole one mius the amount added to
filling

wine or balsamic vineger or water.

FGBP-to taste

Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
filling) adjust heat to taste.

method:

Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
fork.

Stuff into pepper-not to absolute top. If it proves skimpy, put some of
the mushroom pieces and an onion slice into the top.

Put into a large, coverable, oven proof baking dish(I used my elderly
black agate covered roasting pan-the story of which I may tell you all
some time-sstanding up, with open top to the top.

Sprinkle onions and mushrooms all around the bottom of the pan around the
peppers/

Spread tomatos all around the pan then add pepper and papkika , then add
wine, vineger or water(may want a bit of water as well as the other fluid
to make enough juice. Taste sauce after lightly stirring. spoon some
sauce over the tops of the peppers ( If the sauce left looks skimpy, add
some water or more wine, but not too much vineger)

Cover pot and place into hot-over 425, perhaps 450 F oven and
just let cook for t least 45min to 1 hour. check that it is not dried out
an dif it ooks done, fine. If not add a bit more water and mush it around
to pick up stuff on bottom of pan and cook a bit onger.

Serve 1 pepper per person. for me tht is enough, but ou can add another
vegetable to the plate or some kind of starch for the non-diabetics in the
goup(You could bake pottles in the same oven(for the British users-Jacket
potatoes).

Tis keeps well in the fridge for several days and I will let yu know how
well it freezes. I think it shoul be just fine.

Well, I am now written out:-)

Wendy

yum..stuffed peppers sounds great!

I have been on a beef and cabbage kick lately..pretty much all I eat..great
thing is its made me drop stubborn body fat areas

funny thing is I hated cabbage as a kid..love it now

KROM


"W. Baker" wrote in message ...

Well, here it is , a snowy day so I am staying in as walkign with my
walker sans chains or snow tires is not very satisfactory. I will get out
tomorrow, once things are melting and crosswalks less treacherous.

I have not been doing much interesting cooking since Syd died, as why fuss
for 1? lately, the urge to produce tasy stuff has begun to hit me.
Fortunately, my kids and grandkids have made a few visits so more food was
needed. For Channuka I made a turkey and for the last visit a giant beef
stew tht sustained all but the infane, Sabine for several days. No one
expected for t least a week, so what now? Well, Fairway had a $2.00 bag
of mostly greenpeppers adn I had a pound of frozen ground turkey so I
decided to put them together and make my stuffed peppers(usually 7 peppers
to the pound of meat) and I would freeze some for later meals.

The bag contained 5 of the largest greenpeppers I have ever seen, and not
one was bad, jusst a bit softer than I would ordinarily buy, but whole,
unblemished, etc. I took the 1 pepper I had already inth ehouse to make
6, which was a mistake. These 5 large pepper would be plenty for the
pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
use to make one meal:-)

No recipe here but this is what I did.

6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
and left whole

Stuffing:
1 large onion-finely chopped in food processor

4 slices low carb bread first torn, then chopped in dry food
processor(before doing the onions)

1 egg(can be omitted if allergic)

ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
available) Adjust heat to your taste.

FGBP-to taste

Salt, if needed

1/4-1/2 cup oof crushed tomatoes (from 28 oz can)

Sauce:
1 onion, sliced

Mushrooms(optional) sliced

28 oz can crushed tomatos or squooshed whole one mius the amount added to
filling

wine or balsamic vineger or water.

FGBP-to taste

Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
filling) adjust heat to taste.

method:

Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
fork.

Stuff into pepper-not to absolute top. If it proves skimpy, put some of
the mushroom pieces and an onion slice into the top.

Put into a large, coverable, oven proof baking dish(I used my elderly
black agate covered roasting pan-the story of which I may tell you all
some time-sstanding up, with open top to the top.

Sprinkle onions and mushrooms all around the bottom of the pan around the
peppers/

Spread tomatos all around the pan then add pepper and papkika , then add
wine, vineger or water(may want a bit of water as well as the other fluid
to make enough juice. Taste sauce after lightly stirring. spoon some
sauce over the tops of the peppers ( If the sauce left looks skimpy, add
some water or more wine, but not too much vineger)

Cover pot and place into hot-over 425, perhaps 450 F oven and
just let cook for t least 45min to 1 hour. check that it is not dried out
an dif it ooks done, fine. If not add a bit more water and mush it around
to pick up stuff on bottom of pan and cook a bit onger.

Serve 1 pepper per person. for me tht is enough, but ou can add another
vegetable to the plate or some kind of starch for the non-diabetics in the
goup(You could bake pottles in the same oven(for the British users-Jacket
potatoes).

Tis keeps well in the fridge for several days and I will let yu know how
well it freezes. I think it shoul be just fine.

Well, I am now written out:-)

Wendy

On Sat, 21 Jan 2012 19:03:39 +0000 (UTC), "W. Baker"
> wrote:

>Well, here it is , a snowy day so I am staying in as walkign with my
>walker sans chains or snow tires is not very satisfactory. I will get out
>tomorrow, once things are melting and crosswalks less treacherous.
>
>I have not been doing much interesting cooking since Syd died, as why fuss
>for 1? lately, the urge to produce tasy stuff has begun to hit me.
>Fortunately, my kids and grandkids have made a few visits so more food was
>needed. For Channuka I made a turkey and for the last visit a giant beef
>stew tht sustained all but the infane, Sabine for several days. No one
>expected for t least a week, so what now? Well, Fairway had a $2.00 bag
>of mostly greenpeppers adn I had a pound of frozen ground turkey so I
>decided to put them together and make my stuffed peppers(usually 7 peppers
>to the pound of meat) and I would freeze some for later meals.
>
>The bag contained 5 of the largest greenpeppers I have ever seen, and not
>one was bad, jusst a bit softer than I would ordinarily buy, but whole,
>unblemished, etc. I took the 1 pepper I had already inth ehouse to make
>6, which was a mistake. These 5 large pepper would be plenty for the
>pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
>use to make one meal:-)
>
>No recipe here but this is what I did.
>
>6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
>and left whole
>
>Stuffing:
>1 large onion-finely chopped in food processor
>
>4 slices low carb bread first torn, then chopped in dry food
>processor(before doing the onions)
>
>1 egg(can be omitted if allergic)
>
>ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
>available) Adjust heat to your taste.
>
>FGBP-to taste
>
>Salt, if needed
>
>1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
>
>Sauce:
>1 onion, sliced
>
>Mushrooms(optional) sliced
>
>28 oz can crushed tomatos or squooshed whole one mius the amount added to
>filling
>
>wine or balsamic vineger or water.
>
>FGBP-to taste
>
>Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
>filling) adjust heat to taste.
>
>method:
>
>Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
>fork.
>
>Stuff into pepper-not to absolute top. If it proves skimpy, put some of
>the mushroom pieces and an onion slice into the top.
>
>Put into a large, coverable, oven proof baking dish(I used my elderly
>black agate covered roasting pan-the story of which I may tell you all
>some time-sstanding up, with open top to the top.
>
>Sprinkle onions and mushrooms all around the bottom of the pan around the
>peppers/
>
>Spread tomatos all around the pan then add pepper and papkika , then add
>wine, vineger or water(may want a bit of water as well as the other fluid
>to make enough juice. Taste sauce after lightly stirring. spoon some
>sauce over the tops of the peppers ( If the sauce left looks skimpy, add
>some water or more wine, but not too much vineger)
>
>Cover pot and place into hot-over 425, perhaps 450 F oven and
>just let cook for t least 45min to 1 hour. check that it is not dried out
>an dif it ooks done, fine. If not add a bit more water and mush it around
>to pick up stuff on bottom of pan and cook a bit onger.
>
>Serve 1 pepper per person. for me tht is enough, but ou can add another
>vegetable to the plate or some kind of starch for the non-diabetics in the
>goup(You could bake pottles in the same oven(for the British users-Jacket
>potatoes).
>
>Tis keeps well in the fridge for several days and I will let yu know how
>well it freezes. I think it shoul be just fine.
>
>Well, I am now written out:-)
>
>Wendy


Sounds lovely, Wendy. I sometimes take the really huge peppers and
cut them in half lengthwise, and then mound up the meat in a sort of a
ball inside the halves. I mostly just dump a jar of store bought
sauce over them, but yours sounds better.

Evelyn

KROM > wrote:
: yum..stuffed peppers sounds great!

: I have been on a beef and cabbage kick lately..pretty much all I eat..great
: thing is its made me drop stubborn body fat areas

: funny thing is I hated cabbage as a kid..love it now

: KROM


If you liike stuffed cabbage, you can use pretty much th esame recipe to
amke that, but even simpler is "unstuffed cabbage" . Same baasic recipe
but insead of stufing you coarsly cut the cabbage adn make a bed of itin
the pot, andplace meatballs, or even just the filling in clumps adn cover
with the sauce, cover the pot and cook. If you like you ca even put some
more cabbag on top, kind of like a meatball sanswich:-) You can use beef
in the filling, if you like. I happened to have ground turkey in the
right amount so I used that.

Wendy

: "W. Baker" wrote in message ...

: Well, here it is , a snowy day so I am staying in as walkign with my
: walker sans chains or snow tires is not very satisfactory. I will get out
: tomorrow, once things are melting and crosswalks less treacherous.

: I have not been doing much interesting cooking since Syd died, as why fuss
: for 1? lately, the urge to produce tasy stuff has begun to hit me.
: Fortunately, my kids and grandkids have made a few visits so more food was
: needed. For Channuka I made a turkey and for the last visit a giant beef
: stew tht sustained all but the infane, Sabine for several days. No one
: expected for t least a week, so what now? Well, Fairway had a $2.00 bag
: of mostly greenpeppers adn I had a pound of frozen ground turkey so I
: decided to put them together and make my stuffed peppers(usually 7 peppers
: to the pound of meat) and I would freeze some for later meals.

: The bag contained 5 of the largest greenpeppers I have ever seen, and not
: one was bad, jusst a bit softer than I would ordinarily buy, but whole,
: unblemished, etc. I took the 1 pepper I had already inth ehouse to make
: 6, which was a mistake. These 5 large pepper would be plenty for the
: pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
: use to make one meal:-)

: No recipe here but this is what I did.

: 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
: and left whole

: Stuffing:
: 1 large onion-finely chopped in food processor

: 4 slices low carb bread first torn, then chopped in dry food
: processor(before doing the onions)

: 1 egg(can be omitted if allergic)

: ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
: available) Adjust heat to your taste.

: FGBP-to taste

: Salt, if needed

: 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)

: Sauce:
: 1 onion, sliced

: Mushrooms(optional) sliced

: 28 oz can crushed tomatos or squooshed whole one mius the amount added to
: filling

: wine or balsamic vineger or water.

: FGBP-to taste

: Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
: filling) adjust heat to taste.

: method:

: Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
: fork.

: Stuff into pepper-not to absolute top. If it proves skimpy, put some of
: the mushroom pieces and an onion slice into the top.

: Put into a large, coverable, oven proof baking dish(I used my elderly
: black agate covered roasting pan-the story of which I may tell you all
: some time-sstanding up, with open top to the top.

: Sprinkle onions and mushrooms all around the bottom of the pan around the
: peppers/

: Spread tomatos all around the pan then add pepper and papkika , then add
: wine, vineger or water(may want a bit of water as well as the other fluid
: to make enough juice. Taste sauce after lightly stirring. spoon some
: sauce over the tops of the peppers ( If the sauce left looks skimpy, add
: some water or more wine, but not too much vineger)

: Cover pot and place into hot-over 425, perhaps 450 F oven and
: just let cook for t least 45min to 1 hour. check that it is not dried out
: an dif it ooks done, fine. If not add a bit more water and mush it around
: to pick up stuff on bottom of pan and cook a bit onger.

: Serve 1 pepper per person. for me tht is enough, but ou can add another
: vegetable to the plate or some kind of starch for the non-diabetics in the
: goup(You could bake pottles in the same oven(for the British users-Jacket
: potatoes).

: Tis keeps well in the fridge for several days and I will let yu know how
: well it freezes. I think it shoul be just fine.

: Well, I am now written out:-)

: Wendy

"Evelyn" > wrote in message
...
> On Sat, 21 Jan 2012 19:03:39 +0000 (UTC), "W. Baker"
> > wrote:
>
>>Well, here it is , a snowy day so I am staying in as walkign with my
>>walker sans chains or snow tires is not very satisfactory. I will get out
>>tomorrow, once things are melting and crosswalks less treacherous.
>>
>>I have not been doing much interesting cooking since Syd died, as why fuss
>>for 1? lately, the urge to produce tasy stuff has begun to hit me.
>>Fortunately, my kids and grandkids have made a few visits so more food was
>>needed. For Channuka I made a turkey and for the last visit a giant beef
>>stew tht sustained all but the infane, Sabine for several days. No one
>>expected for t least a week, so what now? Well, Fairway had a $2.00 bag
>>of mostly greenpeppers adn I had a pound of frozen ground turkey so I
>>decided to put them together and make my stuffed peppers(usually 7 peppers
>>to the pound of meat) and I would freeze some for later meals.
>>
>>The bag contained 5 of the largest greenpeppers I have ever seen, and not
>>one was bad, jusst a bit softer than I would ordinarily buy, but whole,
>>unblemished, etc. I took the 1 pepper I had already inth ehouse to make
>>6, which was a mistake. These 5 large pepper would be plenty for the
>>pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
>>use to make one meal:-)
>>
>>No recipe here but this is what I did.
>>
>>6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
>>and left whole
>>
>>Stuffing:
>>1 large onion-finely chopped in food processor
>>
>>4 slices low carb bread first torn, then chopped in dry food
>>processor(before doing the onions)
>>
>>1 egg(can be omitted if allergic)
>>
>>ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
>>available) Adjust heat to your taste.
>>
>>FGBP-to taste
>>
>>Salt, if needed
>>
>>1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
>>
>>Sauce:
>>1 onion, sliced
>>
>>Mushrooms(optional) sliced
>>
>>28 oz can crushed tomatos or squooshed whole one mius the amount added to
>>filling
>>
>>wine or balsamic vineger or water.
>>
>>FGBP-to taste
>>
>>Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
>>filling) adjust heat to taste.
>>
>>method:
>>
>>Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
>>fork.
>>
>>Stuff into pepper-not to absolute top. If it proves skimpy, put some of
>>the mushroom pieces and an onion slice into the top.
>>
>>Put into a large, coverable, oven proof baking dish(I used my elderly
>>black agate covered roasting pan-the story of which I may tell you all
>>some time-sstanding up, with open top to the top.
>>
>>Sprinkle onions and mushrooms all around the bottom of the pan around the
>>peppers/
>>
>>Spread tomatos all around the pan then add pepper and papkika , then add
>>wine, vineger or water(may want a bit of water as well as the other fluid
>>to make enough juice. Taste sauce after lightly stirring. spoon some
>>sauce over the tops of the peppers ( If the sauce left looks skimpy, add
>>some water or more wine, but not too much vineger)
>>
>>Cover pot and place into hot-over 425, perhaps 450 F oven and
>>just let cook for t least 45min to 1 hour. check that it is not dried out
>>an dif it ooks done, fine. If not add a bit more water and mush it around
>>to pick up stuff on bottom of pan and cook a bit onger.
>>
>>Serve 1 pepper per person. for me tht is enough, but ou can add another
>>vegetable to the plate or some kind of starch for the non-diabetics in the
>>goup(You could bake pottles in the same oven(for the British users-Jacket
>>potatoes).
>>
>>Tis keeps well in the fridge for several days and I will let yu know how
>>well it freezes. I think it shoul be just fine.
>>
>>Well, I am now written out:-)
>>
>>Wendy
>
>
> Sounds lovely, Wendy. I sometimes take the really huge peppers and
> cut them in half lengthwise, and then mound up the meat in a sort of a
> ball inside the halves. I mostly just dump a jar of store bought
> sauce over them, but yours sounds better.

I have a recipe for unstuffed peppers that I want to try. Basically the
peppers are chopped up and put in with the filling. It is baked as a
casserole. I figure my husband and Angela will actually eat the peppers
that way. Because they will eat other things with peppers in them.

"W. Baker" > wrote in message
...
> Well, here it is , a snowy day so I am staying in as walkign with my
> walker sans chains or snow tires is not very satisfactory. I will get
> out
> tomorrow, once things are melting and crosswalks less treacherous.

They make chains and snow tyres for walkers?

> I have not been doing much interesting cooking since Syd died, as why
> fuss
> for 1? lately, the urge to produce tasy stuff has begun to hit me.
> Fortunately, my kids and grandkids have made a few visits so more food
> was
> needed. For Channuka I made a turkey and for the last visit a giant
> beef
> stew tht sustained all but the infane, Sabine for several days.

I have a great niece named Sabene but she prefers Bene (since going to
her mum's and aunts' old high school - Santa Sabina, lol.

No one
> expected for t least a week, so what now? Well, Fairway had a $2.00
> bag
> of mostly greenpeppers adn I had a pound of frozen ground turkey so I
> decided to put them together and make my stuffed peppers(usually 7
> peppers
> to the pound of meat) and I would freeze some for later meals.

Already sounds interesting


> The bag contained 5 of the largest greenpeppers I have ever seen, and
> not
> one was bad, jusst a bit softer than I would ordinarily buy, but
> whole,
> unblemished, etc. I took the 1 pepper I had already inth ehouse to
> make
> 6, which was a mistake. These 5 large pepper would be plenty for the
> pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I
> may
> use to make one meal:-)
>
> No recipe here but this is what I did.
>
> 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds,
> etc
> and left whole
>
> Stuffing:
> 1 large onion-finely chopped in food processor
>
> 4 slices low carb bread first torn, then chopped in dry food
> processor(before doing the onions)

I have always done bread and onion together but then again, I like my
onions a bit coarser than finely chopped.

> 1 egg(can be omitted if allergic)
>
> ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
> available) Adjust heat to your taste.
>
> FGBP-to taste
>
> Salt, if needed
>
> 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
>
> Sauce:
> 1 onion, sliced
>
> Mushrooms(optional) sliced
>
> 28 oz can crushed tomatos or squooshed whole one mius the amount added
> to
> filling
>
> wine or balsamic vineger or water.
>
> FGBP-to taste
>
> Ad lib amounts of sweet, hot and smoked paprika-remember there is some
> in
> filling) adjust heat to taste.
>
> method:
>
> Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
> fork.
>
> Stuff into pepper-not to absolute top. If it proves skimpy, put some
> of
> the mushroom pieces and an onion slice into the top.
>
> Put into a large, coverable, oven proof baking dish(I used my elderly
> black agate covered roasting pan-the story of which I may tell you
> all
> some time-sstanding up, with open top to the top.
>
> Sprinkle onions and mushrooms all around the bottom of the pan around
> the
> peppers/
>
> Spread tomatos all around the pan then add pepper and papkika , then
> add
> wine, vineger or water(may want a bit of water as well as the other
> fluid
> to make enough juice. Taste sauce after lightly stirring. spoon some
> sauce over the tops of the peppers ( If the sauce left looks skimpy,
> add
> some water or more wine, but not too much vineger)
>
> Cover pot and place into hot-over 425, perhaps 450 F oven and
> just let cook for t least 45min to 1 hour. check that it is not dried
> out
> an dif it ooks done, fine. If not add a bit more water and mush it
> around
> to pick up stuff on bottom of pan and cook a bit onger.
>
> Serve 1 pepper per person. for me tht is enough, but ou can add
> another
> vegetable to the plate or some kind of starch for the non-diabetics in
> the
> goup(You could bake pottles in the same oven(for the British
> users-Jacket
> potatoes).
>
> Tis keeps well in the fridge for several days and I will let yu know
> how
> well it freezes. I think it shoul be just fine.
>
> Well, I am now written out:-)

That sounds so tasty! Jacket potatoes sound good.

On 1/21/2012 1:03 PM, W. Baker wrote:
> Well, here it is , a snowy day so I am staying in as walkign with my
> walker sans chains or snow tires is not very satisfactory. I will get out
> tomorrow, once things are melting and crosswalks less treacherous.

<snipped for brevity>

Your recipe sounds delicious, Wendy.

I'm lazy and make our stuffed peppers in the pressure cooker.

It's hard to think about snow when it was 82 here in way-south Texas today.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Ozgirl" > wrote:
> "W. Baker" > wrote in message

> > Well, here it is , a snowy day so I am staying in as walkign with my
> > walker sans chains or snow tires is not very satisfactory. I will get
> > out
> > tomorrow, once things are melting and crosswalks less treacherous.
>
> They make chains and snow tyres for walkers?
> [ . . . ]

So, these two girl ostriches were walking along in the outback. One looked
back and said, "Oh! Here come those two fresh boy-ostriches. Let's put our
heads in the sand, so they won't see us." So, they did.

One of the boy ostriches turned to the other and said, "Hey! Where'd those
two cute girls go?"

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

"Nick Cramer" > wrote in message
...
> "Ozgirl" > wrote:
>> "W. Baker" > wrote in message
>
>> > Well, here it is , a snowy day so I am staying in as walkign with
>> > my
>> > walker sans chains or snow tires is not very satisfactory. I will
>> > get
>> > out
>> > tomorrow, once things are melting and crosswalks less treacherous.
>>
>> They make chains and snow tyres for walkers?
>> [ . . . ]
>
> So, these two girl ostriches were walking along in the outback. One
> looked
> back and said, "Oh! Here come those two fresh boy-ostriches. Let's put
> our
> heads in the sand, so they won't see us." So, they did.
>
> One of the boy ostriches turned to the other and said, "Hey! Where'd
> those
> two cute girls go?"


Groan...

On 1/21/2012 2:53 PM, W. Baker wrote:
> > wrote:
> : yum..stuffed peppers sounds great!
>
> : I have been on a beef and cabbage kick lately..pretty much all I eat..great
> : thing is its made me drop stubborn body fat areas
>
> : funny thing is I hated cabbage as a kid..love it now
>
> : KROM
>
>
> If you liike stuffed cabbage, you can use pretty much th esame recipe to
> amke that, but even simpler is "unstuffed cabbage" . Same baasic recipe
> but insead of stufing you coarsly cut the cabbage adn make a bed of itin
> the pot, andplace meatballs, or even just the filling in clumps adn cover
> with the sauce, cover the pot and cook. If you like you ca even put some
> more cabbag on top, kind of like a meatball sanswich:-) You can use beef
> in the filling, if you like. I happened to have ground turkey in the
> right amount so I used that.
>
> Wendy
>
> : "W. Baker" wrote in message ...
>
> : Well, here it is , a snowy day so I am staying in as walkign with my
> : walker sans chains or snow tires is not very satisfactory. I will get out
> : tomorrow, once things are melting and crosswalks less treacherous.
>
> : I have not been doing much interesting cooking since Syd died, as why fuss
> : for 1? lately, the urge to produce tasy stuff has begun to hit me.
> : Fortunately, my kids and grandkids have made a few visits so more food was
> : needed. For Channuka I made a turkey and for the last visit a giant beef
> : stew tht sustained all but the infane, Sabine for several days. No one
> : expected for t least a week, so what now? Well, Fairway had a $2.00 bag
> : of mostly greenpeppers adn I had a pound of frozen ground turkey so I
> : decided to put them together and make my stuffed peppers(usually 7 peppers
> : to the pound of meat) and I would freeze some for later meals.
>
> : The bag contained 5 of the largest greenpeppers I have ever seen, and not
> : one was bad, jusst a bit softer than I would ordinarily buy, but whole,
> : unblemished, etc. I took the 1 pepper I had already inth ehouse to make
> : 6, which was a mistake. These 5 large pepper would be plenty for the
> : pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
> : use to make one meal:-)
>
> : No recipe here but this is what I did.
>
> : 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
> : and left whole
>
> : Stuffing:
> : 1 large onion-finely chopped in food processor
>
> : 4 slices low carb bread first torn, then chopped in dry food
> : processor(before doing the onions)
>
> : 1 egg(can be omitted if allergic)
>
> : ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
> : available) Adjust heat to your taste.
>
> : FGBP-to taste
>
> : Salt, if needed
>
> : 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
>
> : Sauce:
> : 1 onion, sliced
>
> : Mushrooms(optional) sliced
>
> : 28 oz can crushed tomatos or squooshed whole one mius the amount added to
> : filling
>
> : wine or balsamic vineger or water.
>
> : FGBP-to taste
>
> : Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
> : filling) adjust heat to taste.
>
> : method:
>
> : Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
> : fork.
>
> : Stuff into pepper-not to absolute top. If it proves skimpy, put some of
> : the mushroom pieces and an onion slice into the top.
>
> : Put into a large, coverable, oven proof baking dish(I used my elderly
> : black agate covered roasting pan-the story of which I may tell you all
> : some time-sstanding up, with open top to the top.
>
> : Sprinkle onions and mushrooms all around the bottom of the pan around the
> : peppers/
>
> : Spread tomatos all around the pan then add pepper and papkika , then add
> : wine, vineger or water(may want a bit of water as well as the other fluid
> : to make enough juice. Taste sauce after lightly stirring. spoon some
> : sauce over the tops of the peppers ( If the sauce left looks skimpy, add
> : some water or more wine, but not too much vineger)
>
> : Cover pot and place into hot-over 425, perhaps 450 F oven and
> : just let cook for t least 45min to 1 hour. check that it is not dried out
> : an dif it ooks done, fine. If not add a bit more water and mush it around
> : to pick up stuff on bottom of pan and cook a bit onger.
>
> : Serve 1 pepper per person. for me tht is enough, but ou can add another
> : vegetable to the plate or some kind of starch for the non-diabetics in the
> : goup(You could bake pottles in the same oven(for the British users-Jacket
> : potatoes).
>
> : Tis keeps well in the fridge for several days and I will let yu know how
> : well it freezes. I think it shoul be just fine.
>
> : Well, I am now written out:-)
>
> : Wendy

That reminds me of a dish I used to make. Cut up a cabbage and separate
the layers. Fill about half of a pressure cooker. Add
a can of corned beef on top. Add about as much water at needed to cover
the cabbage. Close the top and cook it about as long as the
instruction book that came with the pressure cooker said to cook
just cabbage.

I probably added some salt and pepper but have forgotten those
details.

Robert Miles

On Tue, 21 Feb 2012 21:04:13 -0600, Robert Miles
> wrote:

>On 1/21/2012 2:53 PM, W. Baker wrote:
>> > wrote:
>> : yum..stuffed peppers sounds great!
>>
>> : I have been on a beef and cabbage kick lately..pretty much all I eat..great
>> : thing is its made me drop stubborn body fat areas
>>
>> : funny thing is I hated cabbage as a kid..love it now
>>
>> : KROM
>>
>>
>> If you liike stuffed cabbage, you can use pretty much th esame recipe to
>> amke that, but even simpler is "unstuffed cabbage" . Same baasic recipe
>> but insead of stufing you coarsly cut the cabbage adn make a bed of itin
>> the pot, andplace meatballs, or even just the filling in clumps adn cover
>> with the sauce, cover the pot and cook. If you like you ca even put some
>> more cabbag on top, kind of like a meatball sanswich:-) You can use beef
>> in the filling, if you like. I happened to have ground turkey in the
>> right amount so I used that.
>>
>> Wendy
>>
>> : "W. Baker" wrote in message ...
>>
>> : Well, here it is , a snowy day so I am staying in as walkign with my
>> : walker sans chains or snow tires is not very satisfactory. I will get out
>> : tomorrow, once things are melting and crosswalks less treacherous.
>>
>> : I have not been doing much interesting cooking since Syd died, as why fuss
>> : for 1? lately, the urge to produce tasy stuff has begun to hit me.
>> : Fortunately, my kids and grandkids have made a few visits so more food was
>> : needed. For Channuka I made a turkey and for the last visit a giant beef
>> : stew tht sustained all but the infane, Sabine for several days. No one
>> : expected for t least a week, so what now? Well, Fairway had a $2.00 bag
>> : of mostly greenpeppers adn I had a pound of frozen ground turkey so I
>> : decided to put them together and make my stuffed peppers(usually 7 peppers
>> : to the pound of meat) and I would freeze some for later meals.
>>
>> : The bag contained 5 of the largest greenpeppers I have ever seen, and not
>> : one was bad, jusst a bit softer than I would ordinarily buy, but whole,
>> : unblemished, etc. I took the 1 pepper I had already inth ehouse to make
>> : 6, which was a mistake. These 5 large pepper would be plenty for the
>> : pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
>> : use to make one meal:-)
>>
>> : No recipe here but this is what I did.
>>
>> : 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
>> : and left whole
>>
>> : Stuffing:
>> : 1 large onion-finely chopped in food processor
>>
>> : 4 slices low carb bread first torn, then chopped in dry food
>> : processor(before doing the onions)
>>
>> : 1 egg(can be omitted if allergic)
>>
>> : ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
>> : available) Adjust heat to your taste.
>>
>> : FGBP-to taste
>>
>> : Salt, if needed
>>
>> : 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
>>
>> : Sauce:
>> : 1 onion, sliced
>>
>> : Mushrooms(optional) sliced
>>
>> : 28 oz can crushed tomatos or squooshed whole one mius the amount added to
>> : filling
>>
>> : wine or balsamic vineger or water.
>>
>> : FGBP-to taste
>>
>> : Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
>> : filling) adjust heat to taste.
>>
>> : method:
>>
>> : Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
>> : fork.
>>
>> : Stuff into pepper-not to absolute top. If it proves skimpy, put some of
>> : the mushroom pieces and an onion slice into the top.
>>
>> : Put into a large, coverable, oven proof baking dish(I used my elderly
>> : black agate covered roasting pan-the story of which I may tell you all
>> : some time-sstanding up, with open top to the top.
>>
>> : Sprinkle onions and mushrooms all around the bottom of the pan around the
>> : peppers/
>>
>> : Spread tomatos all around the pan then add pepper and papkika , then add
>> : wine, vineger or water(may want a bit of water as well as the other fluid
>> : to make enough juice. Taste sauce after lightly stirring. spoon some
>> : sauce over the tops of the peppers ( If the sauce left looks skimpy, add
>> : some water or more wine, but not too much vineger)
>>
>> : Cover pot and place into hot-over 425, perhaps 450 F oven and
>> : just let cook for t least 45min to 1 hour. check that it is not dried out
>> : an dif it ooks done, fine. If not add a bit more water and mush it around
>> : to pick up stuff on bottom of pan and cook a bit onger.
>>
>> : Serve 1 pepper per person. for me tht is enough, but ou can add another
>> : vegetable to the plate or some kind of starch for the non-diabetics in the
>> : goup(You could bake pottles in the same oven(for the British users-Jacket
>> : potatoes).
>>
>> : Tis keeps well in the fridge for several days and I will let yu know how
>> : well it freezes. I think it shoul be just fine.
>>
>> : Well, I am now written out:-)
>>
>> : Wendy
>
>That reminds me of a dish I used to make. Cut up a cabbage and separate
>the layers. Fill about half of a pressure cooker. Add
>a can of corned beef on top. Add about as much water at needed to cover
>the cabbage. Close the top and cook it about as long as the
>instruction book that came with the pressure cooker said to cook
>just cabbage.
>
>I probably added some salt and pepper but have forgotten those
>details.
>
>Robert Miles


Paula Deen does that by sauteeing the cabbage till it is softened,
then adding the canned corned beef and continuing a while longer till
it is all done. A good quickie way for a busy week night meal.

Evelyn