* Red or green peppers.
Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
tender. Drain if necessary. Set aside.
Cut peppers in half. Remove seeds and white membrane. Parboil peppers
in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow
1-1/2 quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles,
black pepper, and salt to taste. Fill peppers with mixture. Sprinkle
cheese on top. Put about 1/3 cup hot water in bottom of dish.
Bake at 400 degrees for about 20 minutes.
Good served with: Stewed tomatoes and corn bread (bake corn bread along
with peppers).

Continue reading "Baked Stuffed Peppers" »

Posted by Scott at 03:25 PM | Permalink

Preheat oven to 400 degrees.

Halve the onions and arrange them in a greased baking dish or on a greased
grill rack, dot with butter, and cook until tinged with black and brown,
nearly charred, for 45 minutes to 1 hour and 15 minutes, brushing with more
butter or oil as necessary to keep moist. Season with salt and pepper.
Serve hot or chilled.

Yield: Serves 6

Continue reading "Baked or Grilled Onions" »

Posted by Scott at 03:25 PM | Permalink

In a large skillet, bring 1" of water to a boil. Add yams. Cover and
simmer for 20 minutes or until they are tender. Drain. In a small
bowl, mix orange peel, orange juice, brown sugar, salt, cinnamon and
allspice. Pour over yams in skillet. Cook and stir until bubbly.
Simmer, uncovered, for 5 minutes, spooning sauce over potatoes
occasionally to make a glaze.

Per serving: 135 calories, 0 fat.

Continue reading "Yams for Health" »

Posted by Scott at 03:25 PM | Permalink