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It's still winter in Western Massachusetts even if the calendar says otherwise:-( This was dinner for us tonight - a kind of comfort food meal.
STUFFED GREEN PEPPERS
6 large green bell peppers (Try to get peppers that will stand up - that are fairly even on the bottom)
5 cups boiling water
1 lb. ground beef
1/4 to 1/2 cup chopped onion
1 tsp. salt
1/8 - 1/4 tsp. garlic powder (or more to taste)
1 cup cooked rice
1 (15 oz.) can tomato sauce
Heat oven to 350 degrees F.
Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and out side in cold water. Cook peppers in the boiling salted water about 4 minutes. Drain upside down on paper towels.
Cook and stir ground beef and onion in medium skillet until the onion is tender. Drain off the fat. Stir in the salt, garlic powder, rice and 1 cup of the tomato sauce; heat through.
Lightly stuff each pepper with 1/2 cup (or more) of the meat mixture. Stand peppers upright in ungreased baking dish, 8x8x2 inches (or whatever will hold them). Pour remaining tomato sauce over the peppers.
Cover; bake 45 minutes. Uncover; bake 15 minutes longer. You can sprinkle some shredded cheddar cheese over the tops, for color, the last 5 minutes if you like.
If you make a fewer number of peppers, and have leftover filling, you can saute some green pepper and add it to the meat mixture and just serve as a "Spanish" rice.
Makes 6 servings
BAKED ACORN SQUASH
Cut squash in half; remove seeds and fibers with a spoon. Place squash in ungreased baking dish, 13x9x2-inches. Season cut sides with salt and pepper; dot with butter. Pour water to a depth of 1/4-inch; cover with aluminum foil.
Bake at 400 degrees F for 30 minutes or until tender.
Alternatively, you can microwave the squash. Cut the squash in half and remove the seeds and fibrous membranes. Place squash cut side down. Add a bit of water. Cover dish with wax paper. Microwave for 10 minutes. Turn cut side up and brush with butter, and sprinkle with salt and pepper and microwave another 3 to 5 minutes.
CORN BREAD
1 1/2 cups cornmeal
1 cup flour
1 cup milk
1/4 cup vegetable oil (I like canola oil.)
1/4 cup sugar
2 eggs, slightly beaten
2 1/4 tsp. baking powder
3/4 tsp. salt
Preheat oven to 450 degrees F (425F if using a glass casserole). Grease a 9x9-inch pan or Pyrex casserole.
Place and mix all ingredients in bowl about 1/2 minute on low speed, then another minute on high. Pour into pan.
Bake at 450 degrees F for 20 to 25 minutes, or until a toothpick inserted in center of bread come out clean. If using a glass casserole, decrease oven temperature to 425 degrees F.
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