Week of 9/25/2000

Spanish-Style Stuffed Bell Peppers
Worthy of a special occasion!

4 whole green or red bell peppers
1/4 cup minced red bell pepper
3 Tbls. olive oil
1 onion, chopped
1 tomato, peeled, seeded, and chopped
1 garlic clove, minced
3/4 cup long-grain rice
2 1/4 cups chicken broth
2 Tbls. slivered almonds, toasted lightly
1/2 cup fresh or thawed frozen peas
1/2 lb. zucchini, scrubbed and cut into 1/4 inch cubes
1/2 tsp. ground cumin
lemon wedges for garnish

Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand).

In a heavy 11 to 12- inch skillet heat the oil over moderately high heat until it is hot but not smoking. Saute onion, the remaining whole bell pepper, chopped, the tomato, and garlic. Turn heat to medium and stir ingredients for 15 minutes.

Stir in the rice and cook mixture, stirring for 1 minute. Add the broth, heated and season the mixture to taste. Bring the liquid to a boil and simmer, uncovered, for 20 minutes or until the rice is barely tender. Stir in almonds, peas, minced red bell pepper, zucchini and cumin. Divide the mixture among the shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325 degree oven for 15 minutes or until the rice is tender. Serve with lemon wedges. Serves 6.

Upside Down Apple Tart
This lovely dessert originated from the Tatin sisters at their hotel in France in the early 1900’s.

1 sheet frozen puff pastry, thawed
6 medium-large Golden Delicious or 8 Fuji apples,
peeled, cored and quartered lengthwise
1 stick of unsalted butter
1 cup of sugar

Unfold pastry sheet on work surface. Cut out round large enough to fit pan used for recipe, plus 1/2 inch all around. Pierce all over with fork. Slide on cookie sheet and chill.

Using a cast iron or any heavy, oven proof, deep skillet, melt butter. Remove from heat and sprinkle 1 cup of sugar over bottom.

Arrange ring of apple quarters, spoke fashion, in pan, rounded side up and fitting in as many as possible. Fill in center of skillet with remaining apple quarters. Place skillet over highest possible heat on stove top; Cook, shaking skillet occasionally, until juices turn from butterscotch to deep amber, 10-12 minutes. Remove skillet from heat. Spear apples with fork or point of paring knife, and flip onto their uncooked sides. Return skillet to high heat; boil 5 minutes more. Remove from heat.

Slide prepared crust into skillet onto apples. Being careful not to burn your fingers, gently tuck edges of dough against inner sides of skillet. Bake tart at 375û until crust is richly browned, about 20 minutes. Let cool on wire rack for 20 minutes. Loosen sides with a knife; invert tart onto heat proof serving plate. Return any apples that stick to skillet to their proper place on top of tart. Serve immediately or let stand at room temperature for up to 8 hours. Serve with whipped cream.

Grilled Pork Chops with Corn Bread-Bacon Stuffing
Supermarket Shortcuts make this a quick supper!

2 (6 oz.) bone-in rib pork chops
1 Tbls. dried sage leaves, crumbled or
3 Tbls. fresh, minced
3 bacon slices, chopped
1 medium onion, chopped
1 1/2 cups corn bread stuffing mix
3/4 cup canned low-salt chicken broth

Prepare barbecue (medium-high heat). Sprinkle chops with salt, pepper and rub in half of sage. Grill chops until just cooked through, about 4 minutes per side. Remove from grill and keep warm.

Meanwhile, saute bacon in heavy medium skillet over medium-high heat until crisp. Transfer bacon to paper towel; drain. Add onion and remaining sage to skillet; saute 2-3 minutes. Stir in stuffing mix and broth. Cover; simmer until stuffing is heated through, about 4 minutes. Mix in bacon; season with pepper. Serve with pork chops. Serves 2. Recipe easily doubled.