THE BEST STUFFED PEPPERS ON THE PLANET

My profession is that of a Personal Cook to a well-to-do family. Myself and the 'Lady' of the house work together to come up with just the right menus for each and every occasion. This being the end of my season with them, we wanted to serve something different than we had placed on the table so far. I suggested stuffed peppers and she seconded the motion and came up with this wonderful recipe from our 'Bible' of cookbooks (we both own a copy)~"Cooking With Class", published by 'The Parents' Council Charlotte Latin Schools, Inc.; Charlotte, North Carolina. It is a Cadillac cookbook and in our eyes even outshines 'The Joy of Cooking'. There...I said it, and it didn't hurt at all. The First Printing was in November of 1982. Her copy is falling apart and mine is running a close second.

The lady's name that submitted the recipe is Gensie. My boss lady always told me that if her name accompanied the dish that it was guaranteed to be wonderful. Gensie's addition of 1 cup of a dry white wine lends a depth of character to the finished product. Be sure and try this recipe. It is a real 'keeper'.

2 lbs. ground chuck
2 Tbsp. olive oil
2 tsp. salt
1 1/2 cups chopped onion
1 pkg. Italian salad dressing mix (I used Zesty)
1 cup raw rice
2 8-oz. cans tomato sauce
1 cup dry white dinner wine
6 large green peppers (I used 5 and they filled up our largest baking pan)
1/4 cup water
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. Saute ground chuck in olive oil until well browned but not dry. Sprinkle with salt during browning.
*At this point I drained the grease off, yet I made sure that I cooked the beef only until the pink was gone from the meat.*
Stir in the onions and rice. Cook until onions are just limp. Blend in dry salad dressing mix. Add tomato sauce and wine. Cook on low heat for 10 minutes, remove from heat.
Cut peppers into halves, scoop out seeds and large membranes. Place peppers cut side up in a large baking dish or pan. Spoon filling into peppers, heaping up well. Pour water into bottom of pan. Cover and bake 55 to 60 minutes. Remove cover; sprinkle with grated cheese and return to oven 5 to 10 minutes longer until cheese is melted.
Can be prepared the night before and refrigerated until ready to bake.
Serves 6.
Gensie
"A recipe is only a reflection of the person preparing it."~Adele Forbes

ADA ALICE'S SEVEN-LAYER SALAD

I've often been known to say that I think I have one of the best jobs ever. I cook for a wonderful family during the summer months in a local area resort and in all I work about 4 months out of the year. Then my time over the next 8 months is my own to do with as I please. If you love to cook you may want to consider this type of career for yourself. When I work, I work really hard, but all in all it has its rewards. Amongst these rewards are all of the wonderful people I have come in contact with over the last 30 years. I not only feed them, I share recipes and stories with them and they in turn share with me.
This particular recipe was shared by a lovely lady who is a regular guest at the home that I work at and it is our 'go to' salad for large parties. Everyone raves about it. Try it for yourself, you will be sure to fall in love with it!  

Dressing: 1 cup mayonnaise, 1 cup bottled salad dressing (I use a white French type dressing-doesn't matter which one), 1 teaspoon each of dry mustard and Worcestershire sauce, salt & pepper to taste.

1 head each of iceberg and romaine lettuces
2 cups grated sharp cheddar cheese (I grate my own for this salad)
1 package small frozen peas
1 medium red onion-chopped
6 hard-boiled eggs-chopped
1 lb. bacon-cooked and crumbled
3 small cans sliced black olives-drained
3 small jars diced pimiento-drained

Make dressing, set aside.
Layer all salad ingredients in the order listed then top with dressing. Refrigerate until ready to serve. Toss to serve.

"It's never been an issue for me - I don't want to go on a diet, I don't want to eat a Caesar salad with no dressing, why would I do that? I ain't got time for this, just be happy and don't be stupid. If I've got a boyfriend and he loves my body then I'm not worried."~Adele-the singer

PORK BRAIN SANDWICHES

Don't laugh now....when I was a child in the beautiful Blue Ridge Mountains of North Carolina, the return of cool Fall weather definitely meant that 'hog killing' time was not far away. My grandmother, 'Mama Joe' to all of the grandchildren, always requested the brains of the dead critters to mix with her breakfast scrambled eggs. Of course all of the little ones turned up their noses and ran from the kitchen when she was preparing this favorite dish of hers. Her logic behind this 'strange happening' was that eating the brains of the animal would in turn help to make her smarter, and yes, she was a very smart woman. So just maybe you might want to be standing at the front of the line the next time 'hog killing' season spins around. 

12 ounces cleaned pork brains
1/4 cup flour
1 tsp. baking powder
1 big egg
salt & pepper to taste
Vegetable oil for frying
6 to 8 quality hamburger buns

Wash the brains in pieces under cold running water, removing as much of the thin membrane as possible. Knead the brains with your hands to break them into small lumps. Combine the brains, flour, baking powder, egg, salt and pepper in large mixing bowl. Beat at medium-low speed until smooth. (Some lumps may remain in the batter.)
Pour the oil into a skillet to a depth of 1/4-inch. Heat until hot but not smoking. Drop about 3 tablespoons of the batter at a time into the oil. Fry for 5 minutes or until the batter bubbles and begins to look dry. Turn and fry for 5 minutes longer or until the edges are crispy and golden brown. Serve on the buns with burger type accompaniments.
Yield: 6 to 8 servings

"This is my simple religion. There is no need for temples; no need for complicated philosophy. Our own brain, our own heart is our temple; the philosophy is kindness."~ Dalai Lama

DELICIOUSLY DECADENT LOBSTER ARTICHOKE DIP

What is not to love about the deliriously perfect pairing of artichoke and lobster? File this wonderful recipe away for that 'rainy day'.

16oz. cream cheese~softened
2 cups mayonnaise
12oz. frozen canned lobster-thawed & drained
1 (14oz) can artichoke hearts-drained & chopped
1 1/2 cups grated Parmesan cheese
2/3 cup chopped sweet onion

Blend the cream cheese and mayonnaise in large bowl until smooth. Shred the lobster with your fingers, discarding any cartilage. Add the lobster, artichoke hearts, Parmesan cheese and onion to the mayonnaise mixture, mixing well. Spoon into a 2-quart baking dish, bake at 375 degrees for 30 to 40 minutes or until bubbly and heated through. Serve with crackers and fresh veggies.
Yield: 14 to 16 servings

COOKS NOTE: You may substitute 12oz. imitation crab meat or canned crab meat, drained, for the frozen canned lobster. While frozen lobster is expensive, it really makes this dish outstanding.

"I never met a lobster I didn't love!"~Adele Forbes

HOMEMADE MUSTARD

I simply adore mustard of any kind! Homemade mustard rings my bell though...loud and clear. This marvelously pungent version is a snappy addition to any variety of foods such as sandwiches, hot dogs, chicken, pretzels...you name it, I like mustard on it. French fries, steak, corn dogs...you have the idea now. Be sure and try this recipe if you are a mustard lover too. You will be so glad that you did.

2 (2 oz. cans) dry mustard
1 cup apple cider vinegar
3 eggs
1 cup sugar

Soak the mustard in the vinegar in a bowl for 6 hours or longer. Mix the eggs and sugar in a double boiler. Add the mustard mixture and mix well. Cook over boiling water until the mixture is of a spreadable consistency. Pour into hot sterilized small jars. Store, covered, in the refrigerator.
Yield: 6 small jars

 The kingdom of heaven is like to a grain of mustard seed, which a man took, and sowed in his field: / Which indeed is the least of all seeds: but when it is grown, it is the greatest among herbs, and becometh a tree, so that the birds of the air come and lodge in the branches thereof.”~Blibical

IT'S SUMMERTIME & the LIVING IS EASY FRESH PEACH CAKE

It's summertime and the living is easy, fish are jumping and the cotton is high, your Daddy's rich and your Mama's good looking, so hush little baby don't you cry....Mama's got a fresh Peach Cake in the oven!

3 eggs, well beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1 teaspoon each of baking soda, salt and cinnamon
2 cups sliced fresh peaches ( I really like the white ones in this cake)
1/2 cup chopped pecans (optional)
1/4 cup fresh orange juice
1 teaspoon vanilla extract

Mix all ingredients in a large bowl thoroughly by hand. Pour into a greased and floured 13X9 pan. Bake at 375 degrees for 50 minutes.

"I never met a peach cake that I did not like."~Adele Forbes

SOUTH OF THE BORDER HOT SAUCE

Serve this classic Mexican hot sauce with corn chips or tostados. It is also delicious with cooked fish. Garnish with avocados and jicama.

1 (15oz.) can stewed tomatoes
1/2 of a 4-oz. can mild jalapenos
2 fresh green chile or serrano peppers
1/4 of a sweet white onion
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon freshly squeezed lime juice
1 teaspoon sugar
2 to 3 tablespoons fresh cilantro

Combine all ingredients in a blender or food processor and give a whirl until blended.
Serves 8 

COOKS NOTE: Mix this sauce with sour cream to create a dip that has a smoother, cooler, and milder taste.

"Cooking is not simply in the tongue, in the palate. It is in the whole body flowing out of the groin and chest through arms and hands."~Edward Espe Brown