I’m going to give you links to the recipes that I’ve mentioned. I’ll also tell you what I changed. I’m not much of a recipe follower.
Sweet & Sour Meat Loaf – I double the sauce because we like lots of sauce and if we have leftovers and make sandwiches, the sauce is really good!
Apple Pie Filling for Canning – This made exactly 7 quarts and I made mine just like the recipe said. I haven’t made a pie with any of it yet but the ingredients are comparable to my regular apple pie recipe. Most of the apples we had were kinda small and it took 3-1/2 to 4 apples to fill each jar. Be sure to leave about one inch of head space when filling with apples, and then 1/2″ after adding the syrup.
For the stuffed peppers, I don’t know that my stuffed peppers are anything to write home about but here’s what I do.
I cut the top off the pepper and peel out all that inside cartilage looking stuff. Submerge them in boiling water for about 5 minutes. Drain them and set them aside to cool.
These measurements are kinda rough — I don’t measure too much of anything. This should be enough for about 6 – 10 peppers. When I made 16 peppers yesterday, I used 3 pounds of ground beef.
Brown 1-1/2 pounds ground beef. Drain. Add chopped onion and garlic. Saute. Dump in one can (15 oz. size) diced tomatoes (juice and all), 2 cups cooked rice. Add seasonings. I add a little salt — the amount depends on how much salt was in the rice; black pepper and cajun seasoning.
Stuff that into the peppers. At this point, you can bake them or wrap them in foil and freeze them.
To bake them, I make a sauce:
1 – 2 cans tomato sauce
Garlic, oregano, basil, salt, a little brown sugar.
Bring that to a simmer and pour over the peppers. Bake covered at 350 for about 30 minutes if everything was already hot (meat/rice mix). If it was cold, make for about 45 minutes to an hour. Uncover and bake another 15 minutes.