The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions

Calendar


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.
Published: Monday, April 22, 2013, 12:01 a.m.

Stuff pair of peppers, follow with cake

Judyrae Kruse is taking some well-earned time off. Here is an encore column from March 2008.
Last shot at stuffed peppers today. Well, probably, as faithful Forum contributor Jean Kroeze of Arlington polishes off possibilities we have on hand with this final pair and says, "These give a little more variety to choose from."
Jean mentions she combed through her cookbooks for the how-to, and found the first recipe in her 1959 copy of "Farm Journal's Country Cookbook," and the second in a 1956 edition of "Betty Crocker's Cook Book."
Next, here's another peanut butter cake to try. If Bret Lawson of Everett has yet to connect with just the right recipe, contributor Carol Wilson says, "This might be the one."
Green bell peppers
6 large green peppers
2 pounds ground beef
1 cup dry bread (or cracker) crumbs
1/2 cup chopped onion
1 egg, beaten
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup ketchup
Rinse peppers, cut off tops and remove seeds; set aside.
In large mixing bowl, combine the ground beef, bread or cracker crumbs, onion, egg, milk, salt, pepper and ketchup; mix well and fill peppers with mixture.
(Shape any excess mixture into individual loaves, wrap in freezer paper and freeze. To cook, unwrap and place in baking dish; bake at 350 degrees 45 minutes.)
Wrap stuffed peppers or place in freezer containers and freeze. Bake without thawing in covered baking dish at 350 degrees until tender.
Stuffed peppers
6 large green bell peppers
Boiling water
1/2 pound ground beef
1 cup coarse dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped onion
1 can condensed tomato soup, divided
1/2 soup can water
Stem and remove seeds from peppers; cook in boiling water for 5 minutes. Drain and set aside.
In mixing bowl, mix together the ground beef, bread crumbs, salt, pepper, onion and half the can of tomato soup. Mix thoroughly and stuff peppers with mixture.
Stand peppers upright in a small baking dish. Combine remaining soup and water; pour over peppers. Cover and bake at 350 degrees for 45 minutes, then uncover and bake an additional 15 minutes.
Makes 6 servings.
Double peanut butter cake
1/2 cup creamy peanut butter
3/4 cup sugar
1/4 cup plus 3 tablespoons unsalted butter, softened, divided
2 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk, divided
1/3 cup chunky peanut butter
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees.
In mixing bowl, combine creamy peanut butter and sugar; add 1/4 cup butter and mix well. Add eggs and mix thoroughly.
In a separate bowl, combine flour, baking powder and salt; add alternately to peanut butter mixture with 3/4 cup milk; mix well. Pour into a greased 9-inch square baking pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.
Combine chunky peanut butter and remaining 3 tablespoons butter in mixing bowl; add powdered sugar, remaining 1/4 cup milk and vanilla; mix until smooth, then spread frosting over cooled cake.
Makes 9 servings.
The next Forum will appear in Wednesday's Food section.

Story tags » FoodCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.