If your like me, this time of year makes you want to cook! I love that about autumn. The cool temperatures that make your cheeks pink, the gray skies that make you light candles, the fact that your spending a bit more time indoors than out. All these things make me want to whip up big batches of bread, baked goods, and my favorite winter time meals.
One of my favorite fall recipes is:
Stuffed Green Peppers
4-5 large green peppers
1 lb of ground sausage, ground venison or ground beef (I use a combination of sausage and venison)
1/2 c onion, chopped
1 15oz can diced tomatoes
1/2 c long grain rice
1/2c water (or enough to make 1 c liquid when combined with tomato juice)
1/2 t salt
1/4 t pepper
1 T Worcestershire sauce
3/4 t dried basil, crushed
3/4 c shredded Cheddar or Monterey Jack
Halve peppers lengthwise, remove stems and seeds. Immerse peppers into boiling water for 3 minutes. Remove, sprinkle insides with salt. Invert on paper towels to drain well.
In skillet cook meat and onion to brown. Remove any fat. Stir in undrained tomatoes, uncooked rice, Worcestershire, basil, water, salt and pepper. Bring to boil; reducing heat. Cover and simmer for 15-18 min. or till rice is tender. Stir in 1/2c of the cheese. Fill peppers with meat mixture. Place in greased 9×13 pan with any remaining meat mixture.
Bake 375 for about 15 minutes or till heated through. Sprinkle with remaining 1/4c cheese. Place back in oven till cheese is melted.
(altered from recipe in Better Homes in Gardens New Cook Book)
Talk about comfort food! Here is is! This recipe is my own version of Turkey/chicken potpie. Not to toot my own horn or anything, but I think it is really good!
Now I must tell you I am approximating the vegetable amounts. I don’t usually measure this! I just dump and pour! I use whatever veges I have on hand. I always have corn and beans because I freeze those from our garden. The rest of the vegetables just depend on what is in the fridge or freezer at the time. By the time I have added the meat to the vegetables it fills my 2 quart saucepan.
1 1/2 – 2 cups frozen corn
1 cup frozen green beans
2 carrots, sliced
1/2 –3/4 cups frozen peas
1/2 cup chopped onion
2 garlic cloves minced
1 1/2 – 2 cups chopped turkey or chicken
2 teaspoons dried parsley
Cook vegetables in small amount of water until a knife goes through the carrots easily. (Just make sure the carrots aren’t mushy. That would be cooking them too much). Drain. Add meat and parsley and stir.
1/ 4 cup butter
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups water with 5 teaspoons of chicken boullion added or 2 cups chicken broth.
1 cup shredded cheddar cheese.
Melt butter in saucepan. Stir in flour, salt and pepper. Add broth all at once. Cook and stir over med-high heat until thickened. Add sauce to veges.
Stir in shredded cheese. Place in greased pie plate. Set aside.
1 1/4 cup flour
1/4 teaspoon salt
1/3 cup shortening
1/8 teaspoon garlic powder
1/4 teaspoon oregano
Place flour, salt, garlic powder, and oregano is bowl. Blend. Cut in shortening. Add COLD water 1 Tablespoon at a time until dough begins to form into a ball. Place on floured surface and roll out. Place on top of vege mixture. Cut vents in top of crust.
Bake 450* for 20 minutes.