From the Kitchen

of The Cypress House,  July 25, 1979

When bell peppers get plentiful —as they are now —it’s time to serve them stuffed. Filled with ham or shrimp or ground beef mixture, there is nothing more tasty than stuffed green peppers.

Mrs. Stamm Sr. passed this recipe on to us many years ago. I think it’s my favorite, although Louis Theobald has one using shrimp that is also delicious.

Stuffed Bell Peppers, Creole

12 peppers for stuffing

2 onions, chopped

1/2 bell pepper, chopped

2 cloves garlic, chopped

1/2 cup oleo

1 1/2 cups ground ham

1 cup water

1 cup tomato juice

1 can tomatoes

2 eggs, well-beaten

2 cups cracker crumbs

Salt and pepper to taste

2 or 3 drops Tabasco

1 teaspoon sugar

Seasoned breadcrumbs

Cut peppers in half; remove seed and inside section. Parboil 5 minutes in water with a little sugar added. Drain.

Saute chopped bell pepper, onions and garlic in oleo until tender. Add ham, water, tomato juice, tomatoes. Cook until some liquid is absorbed.

Add cracker crumbs and beaten eggs. Add seasonings. Stuff peppers lightly. Top with bread crumbs and a pat of butter or oleo. Bake at 350° for about 20 or 30 minutes or until piping hot.

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From The Kitchen

of The Cypress House,   August 8,1979

This past weekend was a hot one! And almost anything cold and wet was refreshing to drink. The most delicious, most refreshing drink of the weekend, however, was a new slush my sister-in-law, Janie Selby Fields, served to us at her home in Clinton.

Janie had served the slush at a birthday party for her mother, Ella Beth Selby, and I had sampled it there. But Friday and Saturday Janie served a fresh batch made especially for parents withered from eight hours at a swim meet.

Keep this recipe in mind for bridal parties, lunch-

eons or graduation parties. It’s really good.

Sangria Slush

1 can crushed pineapple

2 1/2 cups red wine

    (Rose’s)

1 1/2 cups orange juice

1/2 cup lemon juice

1/2 cup sugar

2 tablespoons grated

   lemon rind

Blend first five ingredients in blender on high. Add lemon rind to taste. Pour into 9” x 9” pan. Freeze.

Shortly before serving, remove and let soften. Break up with a spoon and put into glasses. Garnish with orange slices.