Its never too late…

For what it’s worth: it’s never too late to be whoever you want to be. I hope you live a life you’re proud of, and if you find that you’re not, I hope you have the strength to start over.
F. Scott Fitzgerald

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Stuffed peppers

Stuffed Peppers
4 medium-sized green, yellow or red, sweet peppers, or a mixture of colors
1 cup cooked rice
1 (15 ounce) can chili beans with chili gravy
1 cup shredded cheese, divided
1 (14 1/2 ounce) can petite diced tomatoes, with onions, celery and green pepper
Wash and dry peppers. Remove tops, membranes and seeds, but keep the peppers whole. In a bowl, mix together rice, beans and half of the cheese. Spoon mixture into peppers. Pour tomatoes into 5 quart slow cooker. Place filled peppers on top, keeping them upright. Do not stack the peppers. Cover; cook on high for 3 hours. Carefully lift peppers out of cooker and place on a serving platter. Spoon hot tomatoes over top. Sprinkle remaining cheese over peppers.
Makes 4 servings.

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Oven apple butter

Oven Apple Butter
40 large tart apples (about 13 pounds), quartered and cored
1/4 cup water
8 cups sugar
1 cup cider vinegar
4 teaspoons ground cinnamon
1 cinnamon stick (3 inches)
In a large kettle, cover and simmer the apples and water until tender. Press through a sieve or food mill. Measure 1 gallon of pulp; place in a large heavy roaster. Add sugar, vinegar, cinnamon and cinnamon stick. Cover and bake at 400 degrees for 3 hours, stirring often. Uncover and bake for 1 hour longer, or until very thick, stirring occasionally. Remove cinnamon stick. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Note:
This apple butter needs less stirring than those prepared on top of the stove. It is important to tightly cover the roaster for the first 3 hours of baking to avoid excess evaporation.
Makes 8 pints.

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Cheesy rice

Cheesy Rice
2 cups hot cooked rice
1 (3 ounce) can French fried onions, divided
1 cup sour cream
1 (16 ounce) jar medium salsa, divided
1 cup shredded Cheddar, or taco-blend, cheese, divided
Spray interior of 3 1/2 to 4 quart slow cooker with nonstick cooking spray. In a bowl, combine rice and 2/3 cup onions. Spoon half the rice mixture into the slow cooker. Spread sour cream over rice. Layer half the salsa and half the cheese over the sour cream. Top with remaining rice, salsa and cheese. Cover; cook on low for 4 to 6 hours, or until cheese is melted and casserole is heated through.
Makes 6 servings.

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Cheddar rice

Cheddar Rice
2 cups uncooked brown rice
3 tablespoons butter
1/2 cup thinly sliced green onions, or shallots
1 teaspoon salt
5 cups water
1/2 teaspoon pepper
2 cups shredded Cheddar cheese
1 cup slivered almonds, optional
Combine rice, butter, green onion and salt in 3 quart slow cooker. Bring water to a boil and pour over rice mixture. Cover; cook on high for 2 to 3 hours, or until rice is tender and liquid is absorbed. Five minutes before serving, stir in pepper and cheese. Garnish with slivered almonds, if desired.
Makes 8 to 10 servings.

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Hickory nut cake

Hickory Nut Cake
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 to 3/4 teaspoon salt
1/2 cup oil
1 cup milk
1 teaspoon vanilla
2 eggs
1 1/2 cups sugar
1 cup finely ground hickory nuts
Brown Sugar Icing (see below)
Sift together flour, baking powder and salt in large mixing bowl. Add oil, milk and vanilla. Beat until mixture forms a very smooth batter. In small mixer bowl, beat eggs until thick and foamy. Gradually add sugar and continue beating until very well blended. Thoroughly fold into batter. Lightly fold in nuts. Pour into 2 waxed-paper-lined and greased 9 inch pans. Bake at 375 degrees for 25 to 30 minutes. Frost with Brown Sugar Icing.
Brown Sugar Icing
1/2 stick butter
1 cup brown sugar
1/2 cup milk
1 teaspoon vanilla
1 pound powdered sugar
Melt butter and sugar in pan; bring to a boil. Add milk and boil for 2 minutes, stirring frequently. Cool; add vanilla and powdered sugar to make the right consistency for spreading.

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Lazy womans cake

Lazy Woman’s Cake
2 cups sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 tablespoons cocoa
1 cup oil
1 tablespoon vanilla
2 tablespoons vinegar
2 cups cold water
In a large bowl, sift together sugar, flour, baking soda, salt and cocoa. Make 3 holes in the dry ingredients. Pour oil, vanilla and vinegar in each hole; pour water over all and stir with a fork until smooth. Pour into an ungreased loaf pan. Bake at 350 degrees for about 30 minutes.

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