ADVERTISEMENT
- Real Recipes from Real People -

ISO: Forum Cafeteria stuffed green peppers

Misc.
ADVERTISEMENT
looking for recipe for stuffed green bell pepper from The Forum Cafeteria in Wichita, Kansas in the 1970's. It was stuffed with a ground beef mixture containing other ingredients I don't know, and was baked. The best I ever tasted.
MsgID: 1413776
Shared by: sheila in kansas
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Shredded Chicken and Vegetables (stir fry)
  • SHREDDED CHICKEN AND VEGETABLES 1 (14 oz) boneless, skinless chicken breast, cut into thin shreds 2 tbsp vegetable oil 1 clove garlic, minced 3 carrots, thinly sliced 2 small zucchini, sliced 1 cup frozen French-cut g...
  • White Chili (using chicken and hominy)
  • WHITE CHILI "Try this tasty, 'lightened up' version of traditional chili that’s made with milk, chicken and hominy. It’s thickened with corn tortillas, which also contribute a rich corn flavor." 6 white corn tortilla...
  • French Green Bean Salad with Warm Goat Cheese
  • FRENCH GREEN BEAN SALAD WITH WARM GOAT CHEESE "When I'm in Paris, I love to have a big salad with warm goat cheese for lunch. By wrapping the cheese in phyllo dough and baking it, I end up with a delicious package that...
  • Heavenly Whole Wheat Challah
  • HEAVENLY WHOLE WHEAT CHALLAH "When I first started making challah, people either loved it or were offended by the whole wheat," Andra said. "It was supposed to be white." She sees it this way: "My grandmother made whi...
ADVERTISEMENT
  • Spaghetti and Meat-Sauce for 100
  • SPAGHETTI AND MEAT-SAUCE FOR 100 Makes 22 quarts sauce 1 1/3 cups olive oil 12 cups minced onion (24 medium onions) 24 cloves garlic, minced 6 lbs ground beef 6 lbs ground pork 24 cans (1 lb 12 oz each) plum tom...
  • White Bean Soup with Escarole (serves 2)
  • WHITE BEAN SOUP WITH ESCAROLE 1 onion, finely chopped 2 carrots, finely chopped 1 clove garlic, minced 4 cups broth 2 cans (16 ounces each) white cannellini beans, drained 4 fresh sage leaves, cut into chiffonade 8 ou...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Forum Cafeteria stuffed green peppers
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!