RECIPE SWAP: A PACK OF GREEN PEPPER RECIPES JUST WAITING FOR YOU TO TRY THEM OUT

As many of you know by now, the one food item that I absolutely have not learned to eat is green peppers. Oh, the very thought of them gives me goosebumps and the shivers. When we got a request last week for green-pepper soup or stuffed-pepper soup, I wondered if we would even get any responses. Many people who know me well teased me and asked me if I had to taste test all of the recipes that come in. Well, this is one request that I will not be trying the recipes. I will just take your word that it is good.

Surprising to me, we did get several responses to Darlene Bonney's request. I hope you enjoy your soup, Darlene, and please don't feel like you need to share it with me and my family.

Helen Hammond of Cape Girardeau shares a recipe that she borrowed from the Elsah Island cookbook and she says it is delicious. Stuffed Pepper Soup

2 tablespoons oil

1 cup chopped onions

1/4 cup chopped celery

1 small garlic clove

2 cups chopped green pepper

1/2 pound ground beef

1 (1 pound) can crushed tomatoes

1/2 cup tomato juice

1/4 cup uncooked rice

3 cups water

2 tablespoons chopped fresh parsley

2 teaspoons sugar

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cinnamonSaut onions, celery, garlic and green pepper in oil until tender, but not brown. Add ground beef. Cook, stirring 10 minutes. Add tomatoes, juice, rice, water, parsley, sugar, salt and pepper. Cover and simmer 45 minutes or until rice is done. Adjust liquid if necessary. Add cinnamon. Stir. Taste for seasoning. Makes 4 servings.

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Johnetta McConnell of Scott City has a recipe that she has filed and wants to make but just hasn't found the time to do so, but she wants to share it with you anyway.

Stuffed Pepper Soup

2 pounds ground beef

2 quarts water

1 can (28 ounces) diced tomatoes, undrained

1 can (28 ounces) tomato sauce

2 cups cooked long grain white rice

2 cups chopped green pepper

2 beef bouillon cubes

1/4 cup packed brown sugar

2 teaspoons salt

1 teaspoon pepperIn a large saucepan or Dutch oven, brown beef. Drain. Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes or until peppers are tender. Yield 10 servings.

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Annis Heuring of Scott City has a family favorite to share. She tells us her entire family loves this soup, and she hopes you will enjoy it, too. Her Stuffed Pepper Soup recipe is just like the one sent in by Johnetta of Scott City making just a change or two.

Stuffed Pepper Soup

2 pounds ground beef

1 can (28 ounces) tomato sauce

1 can (28 ounces) tomatoes diced, undrained

1 can water

1 cup chopped onion

2 cups cooked converted or long grain rice

2 cups green pepper

2 beef bouillon cubes

2 teaspoons salt

2 tablespoons Worcestershire sauce

1 teaspoon pepperIn a large saucepan or Dutch oven brown beef; drain. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes or until peppers are tender. Yield 10 servings.

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Joan Weeks of Cape Girardeau has two pepper soups she makes, and I believe both are recipes she made up to add to her vast collection of soup recipes. Give them a try and you be the judge.

Stuffed Pepper Soup

1/2 pound ground beef

1 (14 1/2 ounce) can diced tomatoes

1 (7 1/2 ounce) can chili with beans

2 cups beef broth

1/4 cup rice

3/4 cup green peppers, diced

1 tablespoon brown sugarBrown ground beef. Drain. Add remaining ingredients and simmer 15 to 20 minutes, or until rice and peppers are cooked. Makes 4 to 6 servings.

Pepper Steak Soup

1 tablespoon margarine or oil

1/2 pound stir-fry beef

3/4 cup green pepper, chopped

1/2 cup onion, chopped

1 clove garlic, minced

1 tablespoon ginger, grated

5 to 6 cups beef broth

1 tablespoon soy sauceMelt margarine. Add meat and brown for 1 to 2 minutes. Add green pepper, onions, garlic and ginger and saute an additional 2 to 3 minutes. Add beef broth and soy sauce and simmer for 15 to 20 minutes. Serves 4 to 6.

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Tory Charlier of Cape Girardeau has a soup recipe using a colorful variety of peppers giving it plenty of eye appeal.

Stuffed Pepper Soup

2 pounds ground beef

1/2 medium onion, chopped

6 cups water

8 beef bouillon cubes

2 cans (28 ounces each) tomatoes with liquid, cut up

2 cups cooked rice

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon paprika

3 green, yellow or sweet red peppers, seeded and choppedIn a large Dutch oven or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender; drain. Add water, bouillon, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers; cook uncovered, for 10 to 15 minutes or just until tender. Yield 4 quarts or 14 to 16 servings.

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There are still apples available, so I'll share a couple of good recipes with you. Apple DumplingsFor the pastry.

2 cups prepared buttermilk baking mix 2 tablespoons shortening

1/2 cup cold waterMix together and roll out. Cut into 4-inch squares. Filling.

2 apples sugar and cinnamon mixture Dice apples and place equal parts in the center of each square. Sprinkle with cinnamon and sugar mixture. Pull up the corners and pinch together on top. Place in 9x

9-inch pan. Sauce.

1 cup water

2 cups sugar

1 stick butter or margarinecinnamon Bring to a boil. Pour over dumplings in pan. Bake at 350 degrees 45 minutes to 1 hour. Serve warm with ice cream.

Fresh Apple Cake

4 cups apples, peeled and sliced as for pie

2 cups sugar

1/2 cup oil

1 cup nuts, coarsely chopped

2 eggs, well beaten

2 teaspoons vanilla

2 cups flour, spooned into cup

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 teaspoon salttopping, recipe following Mix apples, sugar, oil, nuts and eggs. Sift dry ingredients and add to above until blended. Turn into greased and floured 9x

13-inch pan. Bake for about 45 minutes at 350 degrees.

Topping.

1/2 cup sugar

1/2 stick margarine

1 small (5 ounces) can evaporated milk Cook together 5 minutes. Then Add.

1/4 cup coconut

1/4 cup nuts

1/4 teaspoon vanilla Mix and stir over warm cake. Broil to brown.

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We have one recipe request this week from Inez Statler of Cape Girardeau. She is wanting the recipe for the banana-strawberry gelatin dessert found on many restaurant buffets. Maybe someone knows of this dessert and can come up with the recipe for her.

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Once again, that will bring a close to another week of Recipe Swap. Remember to get your chili recipes in by the deadline so your recipe will be included in the printed collection. Have a wonderful week, and happy cooking.

Susan McClanahan is administrator at the Cape Senior Center. Her cookbook collection tops 2,000 books.