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.
Beryl says
I’d love the recipe for your gumbo and also your whole wheat bread. Thanks, I love reading of your many activities…you would be hard to keep up with!
Julia says
Thanks, Judy! I have got to try the stuffed peppers. I know that Randy would love them!
Gizmo says
Thanks! Your canning shelf looks wonderful! My DH would also like your gumbo recipe. A co-worker (also from Lake Charles) used to make it, but has since moved to another job.
Do you cook your meatloaf before freezing??
Michele says
I’ve never had or seen stuffed peppers before, so I was intrigued when I saw them. Thanks for sharing the recipe. Do you eat the green pepper too, or just the inside stuffing? Is one stuffed pepper enough for dinner, along with a salad or other veggies? Or is two a “serving”?
Judy says
That meatloaf is to die for! An extra large one was gone in no time flat. The best we’ve had in ages and I make good meatloaf. Thanks so much for sharing.
Amy says
The sweet & sour meat loaf sounds good. (I am so glad to see that milk is not added.)
So you double starting at the tomato sauce?
What is prepared mustard?
Cindy B says
I make stuffed peppers a lot, it’s DH’s favorite meal. I buy a good brand of seasoned pre cooked frozen meatballs and stuff the peppers with a few of them, add the tomatoe rice mixture and freeze. I’m into as easy/fast as possible with my cooking.