This is a great meatless recipe and is also good for those
who love eggplant. It would be a good option for those who do not eat
meat during Lent.
Stuffed Peppers with Eggplant Recipe
about 5 green or red bell peppers, cut in half
3 eggs or egg substitute
1/3 cup Italian style
1/2 c. chopped tomatoes
1/4 c. chopped black olives -
1/2 lb. Parmesan or Romano cheese(can also use a mixture of
1 tsp, basil
1 tbsp. extra virgin olive oil
each basil and oregano
1/4 tsp. garlic powder
salt and pepper to
Remove peel from
eggplant and cut into 2 inch chunks; cover with water and cook until
tender. Drain well and let dry for 10 minutes.
Add grated cheese to
eggplant puree. Add remaining ingredients (except peppers).
peppers in halves and remove seeds and stem. Stuff with eggplant
mixture. Rub outside of peppers with a little olive oil. Sprinkle
filling with buttered bread crumbs and sprinkle lightly with a little
paprika. Bake for 50 - 60 minutes in a preheated 350° oven.
Click here to Print this Recipe
1 lb. ground beef
1 bottle chili sauce,
12 oz, Heinz
1 packet chili seasoning mix
1/2 cup water
1 T. yellow mustard
1/2 t. onion powder
bag golden crinkles French fried potatoes, 32 oz
Preheat oven to 450. Line a baking sheet
with foil. In large pan, over medium heat,a brown ground beef. Stir
frequently to break up meat to fine ground. Add remaining ingredients
except the fries and cheese. Bring to a boil. Lower heat and simmer for
Arrange fries on prepared baking sheet in single layer.
Bake in preheated oven for 25 to 30 minutes or til golden and crispy.
Remove from oven and arrange on serving plate. Spoon chili over top.
Sprinkle with shredded cheese if desired.
Click Here to Print this Recipe
This is in
response to Mary Ann from Kentucky who asked if anyone might be
interested in her posting recipes from her Grandmother and Great Aunt's
100 year old cookbooks. My personal answer is a definite YES! I consider
it a treat to sit down with and read really old cookbooks. It is like
stepping back in time for a bit. I would love to read the articles Mary
Ann mentions as well --such as "how to construct a rolling kneeling box
to scrub porches and floors". How endearingly quaint!
Pam in Ohio
Hi, First off I love your
site, I have found so many great recipes in your newsletters. I
appreciate all that you do for us. In response to Mary Ann from Kentucky
I love old recipes, some of my favorites have come from older cookbooks
so please send them in I'll be looking for them.
Thanks Sandy from
I love Jello
salads but they never turn out right for me. When I use a mold for the
Jello salad it tends to stick to the side and looks really ugly
when it comes out of the mold. What am I doing wrong?
would love to see old recipes. Even the one for the "rolling knee box".
I am old enough to have used a wringer washing machine and hung clothes
out on a line to dry even in frigid weather. So I love some of these
"old fashioned" stories and ideas.
To me there is nothing like
the old "homemade" recipes where everything is made from scratch. I cook
and bake a lot for my church and when I get there everyone wants to know
what I brought and usually there isn't anything left to bring home. I
don't think it's because I do anything special, but almost everything is
cooked from scratch. I also have collected a lot of the older recipes
because if you read today's newspapers, most of them are open a box of
this and a can of that and precooked something else. That's not my idea
of cooking. Yes, it may take a little longer but the taste difference is
so worth while. If you don't believe it, next time you go to a covered
dish supper, look at the items that are "store bought" versus "home
made" and you will see which ones disappear first.
Abby in Atlanta
In Pennsylvania Dutch
country, Fasnacht Day is Feb. 8. This is the day the Germans who settled
in PA tried to use up their flour and sugar before Lent by making
Fasnachts. Every year my maternal grandmother baked them for us.
2 cups milk
1/3 cup lard
3/4 cup sugar
1 t. salt
1 yeast cake
about 7 cups of
Bring milk and lard to boiling point, do not
Stir in sugar and salt and let cool to lukewarm.
and add to the milk.
Soak yeast cake in 2 T. warm water and keep
Sift and measure flour.
Combine yeast and liquid.
enough flour until able to handle easily.
Knead well, by punching,
stretching and folding over itself.
Kneed well until snappy.
In the morning, roll out to 1/4 inch thickness.
Cut into 2” squares and make a slit in the center.
Cover and let rise
3/4 of an hour.
Fry in deep fat until brown.
While warm, roll in
Fasnachts are baked only once a year on Shrove Tuesday.
Athena in DE
Click Here to Print this Recipe