Recipe Requests

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.


  1. 1

    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!

  2. 3


    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??

  3. 4


    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”?

  4. 5


    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.

  5. 6


    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?

  6. 7

    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.