I looked on the web for instruction to make my own gift bags for Christmas. I found a site that had measurment and cutting instructions. I finally decided if I wanted the sizes I needed I would just get a box the right size and loosely wrap the end so the box would fall out and then I could fold it flat like a paper bag.
You do need heavy paper and make sure the pattern is upright. I made one with poor Santa standing on his head, which made good fuel for the woodstove.
They turned out fairly well considering.
Stuffed Marconi Pepper- Mex Style
Recipe By : Sue Edwards
Serving Size : 4
Amount Measure Ingredient — Preparation Method
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4 each green peppers — Marconi
2 cups chicken broth
1 each chicken breast half without skin — cooked and shredded
1 cup white rice — uncooked
1 cup salsa — home made or commercial
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 cup corn kernels
1/2 cup cheddar cheese, lowfat — 2%, shredded
1 cup water
Cut Marconi peppers down side and scoop out seeds. Set aside.
Place 2 cups chicken broth in a medium sauce pan. Add dry rice, salsa, chili powder and cumin. Bring to boil and cover. Reduce heat and simmer 20 minutes.
Add chicken and corn to rice, mix well.
Scoop rice filling mixture into peppers in a covered casserole dish. Sprinkle with cheese and add 1 cup water to bottom of pan.
Cook covered 45 minutes in a 375 degree oven.
Per serving: 314 Calories (kcal); 3g Total Fat; (8% calories from fat); 19g Protein; 54g Carbohydrate; 20mg Cholesterol; 782mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
I never dreamed I would ever use canning jar lids for anything but canning.
We all need a little fall pumpkin!
I got this cute idea from – http://www.facebook.com/spaininiowa
This is the first year we have grown these peppers. You can see from the picture how large they are. The bell pepper beside the Marconi is very large in itself.
I plan on throwing together a spanish rice and chicken stuffing for them this evening. I will try to post what I come up with later.
I love Lemon Chess Pie.
I’m not really blogging about the pie I made for Christmas as much as this crust. Who would think you could make pie crust with boiling water? Who would think you could roll this crust till the cows come home and it would bake up flaky?
I found this crust recipe in an old Southern Living magazine, Sept. 1995. They gave the credit to a lady, Eloise Pope.
Thank you Southern Living and Eloise Pope. I will never again make my conventional pie crust.
Water Whipped Crust
3/4 cup shortening
1 tablespoon milk
1/4 cup boiling water
2 cups all-purpose flour
1 teaspoon salt
Place first 3 ingredients in deep mixing bowl and whip at medium speed with an electric mixer until light and fluffy and incorporated.
Add flour and salt and beat at lowest mixer speed until all ingredients are moist. Shape into 2 balls and place in refrigerator for 4 hours.
Remove and roll on wax paper coated with a bit of flour.
Fit in pie plate as desired. Without filling bake at 350 for 18 minutes. Filled follow pie directions
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The filling is great also. Not as amazing, but wonderful.
Lemon Chess PIe
2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
1/4 cup milk
1/4 cup unsalted butter — melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
1 unbaked pie shell — (9-inch)
In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly.