Peter Piper picked a peck of...

Stuffed Peppers

Ingredients:
5 green peppers, cut in halfves and cleaned
2 lb ground beef
1 lb ground pork
1 box white rice (14 oz.), uncooked
1 medium onion
1 stick butter
2 eggs
1 pack bacon
salt & pepper
parsley flakes (to taste)
1 large can V 8 Juice
1 14 oz can crushed tomatoes
sugar (to taste)

Preparation:
Fine chop onion and sautee in stick of butter.

While onion is sauteeing, fry bacon and crumble.

Heat V 8 Juice and crushed tomatoes on low heat, adding sugar until there is a sweet taste to the juice, and let simmer.

In a large bowl, add the meat, eggs, sauteed onion, salt, pepper, parsley, bacon and uncooked rice, and mix well.

Fill pepper halves with generous portions of meat mix and place peppers in a deep tray or casserole dish.

Pour V 8 tomato juice mix over peppers and cover loosely with tin foil.

Bake in oven at 300F for 1 hour, then uncover and continue baking for approximately 30 minutes, basting occasionally, until peppers are nicely browned.

Serve with fresh rye bread.

(Recipe by John Rambo)
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Hungry for Hungarian Hen!

Stewed Paprika Chicken

Ingredients:
3 whole chicken breasts, split into 6 halves
10 to 12 chicken wings
1 large onion
1 stick butter
½ cup water
salt/pepper
paprika (lots!)

Preparation:
Cut the onion in rings and sautee in stick of butter until soft.

Sprinkle a lot of paprika over the onions and stir until you have a reddish orange color.

Season chicken with salt and pepper, then place on top of sauteed onions.

Sprinkle more paprika to cover entire chicken pieces, add water, then cover pan and let simmer.

After aproximately an hour, gently flip chicken pieces over and add some more paprika.

Cook for approximately 1 hour more. The longer you let the chicken simmer, the more it will absorb the flavor and the meat will fall right off the bone.

Serve with mashed potatoes or white rice.

Excellent white rice option:
Cook rice according to package directions. When the chicken is finished, add small amounts of the paprika juice from the chicken to give the rice a nice color and flavor. Do not drench the rice.

(Recipe by John Rambo)
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Best Stuffing You'll Ever Stuff Your Face With!

Bread & Ground Beef Pan Stuffing

Ingredients:
1 bag seasoned bread cubes
1 large loaf Vienna or Italian bread, stale
10 eggs
1 lb lean ground beef
2 stalks celery, chopped fine
1 large onion, chopped fine
1 stick butter
½ gallon milk
salt
pepper
paprika

Preparation:
In a large pot or bowl, empty bag of bread cubes and break up the loaf of bread into small pieces about an inch square.

Pour milk in with bread cubes and bread. If you like dry stuffing, use less milk. If you like moist stuffing, you'll want the bread heavily soaked.

Set aside bread mix, and sautee onions and celery in stick of butter until vegetables are very soft.

Add ground beef, eggs, sauteed onions and celery, salt and pepper and mix well. Add to bread and milk and mix well.

Grease a baking pan with butter and fill with stuffing mix.

Sprinkle paprika over stuffing and cover with tin foil.

Bake at 325F for approximtely 1 hour, then uncover and finish baking until top is a dark brown.

(Recipe by John Rambo)
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The other white meat done another way!

Fried Potatoes & Pork Chops

Ingredients:
8 to 10 center cut pork chops
4 to 6 russett potatoes, peeled and thinly sliced
1 large onion, cut into rings
1 stick butter
2 cloves garlic, crushed
½ cup milk
paprika
salt
pepper

Preparation:
In a pot, boil water and add pork chops for approximately 30 minutes.

Remove chops from water and rinse thoroughly.

While chops are boiling, melt butter and sautee onion and garlic in a large skillet. Best to use a skillet with a lid.

Remove onion from skillet when soft and transparent, and set aside in a bowl.

Season and brown both sides of pork chops and remove from skillet. set aside on a plate and cover with foil.

Add sliced potatoes to skillet and pour in milk. More butter may be added at this point if desired.

Cook potatoes covered on medium heat approximately 1 hour, mixing ocassionally to prevent sticking and burning. If you like your potatoes well done, let cook longer.

When potatoes are ready, add pork chops and onions back to skillet and mix well.

Let simmer on medium low heat for at least 30 minutes to allow flavor to cook into the pork.

(Recipe by John Rambo)
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Where's Le Beef?

Country French Beef Stew

Serves 6

Ingredients:
1/2  cup dry navy beans* or one 15-ounce can white beans, rinsed and drained
4  cups water
1/4  cup all-purpose flour
1/2  teaspoon pepper
2  pounds boneless beef chuck pot roast, cut into 1-inch pieces
3  tablespoons olive oil
1  medium onion, cut into thin wedges
3  cloves garlic, minced
2/3  cup dry red wine
1  14-ounce can beef broth
1  cup chopped tomato
2  teaspoons dried thyme, crushed, or 2 tablespoons snipped fresh thyme
4  medium carrots, cut into 1/2-inch slices
2  medium parsnips, cut into 1/2-inch slices
Snipped fresh parsley (optional)

Preparation:
*If using dry beans: Rinse beans. In a large saucepan combine rinsed beans and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

Place flour and pepper in a plastic bag. Add beef pieces, a few at a time, shaking to coat.

In a Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef.

Add remaining oil, remaining beef, onion, and garlic to Dutch oven. Cook until beef is brown and onion is tender. Drain fat, if necessary.

Stir in wine, scraping until the brown bits are dissolved. Return all beef to Dutch oven. Stir in beans, soup stock or broth, tomato, and dried thyme (if using). Bring to boiling; reduce heat.

Simmer, covered, for 1-1/2 hours. Add carrots and parsnips. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.

Stir in fresh thyme and garnish with parsley.
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McD's got nothing on these!

Steamed Hamburgers
w/ Onions & Garlic

Ingredients:
3 lbs lean ground beef
2 large onions, cut into rings
Fresh garlic cloves (at least 2), chopped or sliced very thin
1 stick butter
Salt
Pepper
Hot Sauce

Preparation:
In a Dutch oven or roaster, melt butter and sautee 1 large onion and garlic until soft. Season while sauteeing.

While onion rings and garlic are sauteeing, make ¼ lb hamburger patties.

Season and brown patties in skillet or frying pan, and stack on top of sauteed onions.

Top patties with the other onion, and add 1 cup of water and some hot sauce.

Cover and let simmer for a couple hours minimum, to absorb the flavor of the onions, garlic and hot sauce.

(Recipe by John Rambo)
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The Real Stuffed Crust Meal!

Shepherd's Pie

Ingredients:
1 lb lean ground beef
½ bag frozen hash browns
1 pack brown gravy mix
1 bag frozen corn
2 frozen pie crusts
1 small onion
4 tbls butter

Preparation:
While frozen pie crusts are thawing, melt the butter and fine chop the onion.

While sauteeing onion, brown the ground beef and make the brown gravy.

Add the hash browns to the onion and butter and cook on medium heat until browned.

Add the bag of corn directly to the browned ground beef and set on low heat. Stir until corn mixes well with meat.

Fill the bottom of one pie crust with a layer of the hash browns (use all the potatoes).

Pour half the brown gravy mix over the potatoes and then cover with the ground beef and corn.

Pour remaining gravy over meat and corn.

Cover pie with second pie crust, crimping the edges together.

Brush top of pie with olive oil and bake at 350 F for approximately 45 minutes or until pie crust is thoroughly baked and browned.

(Recipe by John Rambo)
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The Original HOUSE of PAIN Pizza!

Sicilian Thick Crust Pizza

Ingredients:
4 cups unbleached flour
½ cup olive oil
1 tbls garlic oil
1½ tbls white sugar
1 package active dry yeast
1 tsp salt
1 tbls oregano
1 tbls grated parmesan cheese
1 cup warm water (115F to 130F)
1 bag shredded mozzarella cheese
1 bag shredded parmesan cheese
1 can your favorite pizza sauce (unless you can make your own, it's easy)

Preparation:
In a large bowl, add approximately 1 cup flour and the rest of the dry ingredients.

Add oils and water, and mix until smooth and yeast begins to bubble.

Slowly add remaining flour. You will have to knead with your hands once the dough starts to thicken. If dough is too sticky, sprinkle a little flour over dough.

On a floured surface, punch and knead dough, then shape into a rectangle. Cover with a clean cloth and let sit until dough doubles in size.

On a greased cookie sheet, spread dough evenly.

Spread pizza sauce over dough and top with cheese. You may also add additional toppings after the cheese.

Preheat oven to 400F, then drop temperature to 375F when ready to bake. Bake for 13 to 15 minutes until bottom is golden brown. Then, broil top for approximately 1 minute or until cheese browns.

Let cool for 5 minutes before cutting.

(Recipe by John Rambo)
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This Bread Don't Cost A Lot Of Dough!

Italian Bread

Ingredients:
4 cups bread flour
1 package dry active yeast
2 tbls sugar
1 tbls oregano
1 tbls grated parmesan cheese
2 tsp salt
1 cup warm water (115F to 130F)
½ cup olive oil
2 tbls garlic oil
corn meal
3 eggs

Preparation:
Combine all dry ingredients (except corn meal) in a large bowl and mix.

Add 2 beaten egg whites, oils and water and stir until dough becomes thick. Then knead and punch dough with hands. (If dough is too sticky, sprinkle a little flour in bowl)

On a floured surface, punch dough and let set for approximately 10 minutes.

Shape dough into a loaf approximately one foot long, and cover with a clean cloth to allow dough to rise. When dough doubles in size, it's ready to bake.

Preheat oven to 375F and sprinkle cornmeal on a baking sheet.

Place dough loaf on cornmeal covered sheet, cut a half inch deep slit down the center of the top of the loaf and brush loaf with egg white.

Bake for approximately 35 minutes or until crust hardens and loaf sounds hollow if lightly tapped with your fingers.

(Recipe by John Rambo)
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I've Got A Lovely Bunch Of Coconuts!

Coconut Cream Pie

(Recipe by John Rambo)
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Since April 20, 1997